Home Food Regulatory News EFSA Safety evaluation of food enzyme β-amylase from Bacillus flexus EFSA Safety evaluation of food enzyme β-amylase from Bacillus flexus Jun 10, 2021 | Additives | Regulatory News | News Posted By: Ognjen Djunisijevic Share: On June 09, 2021, the European Food Safety Authority published the “Safety evaluation of food enzyme β-amylase from Bacillus flexus strain AE-BAF” in accordance with regulation 1332/2008 on food enzymes. The scope of the scientific document is summarized herein: The food enzyme β-amylase (4-α-d-glucan maltohydrolase, EC 22.214.171.124) is produced with the non-genetically modified Bacillus flexusstrain AE-BAF Enzyme intended to be used in baking and brewing processes, and in starch processing for the production of glucose syrups and other starch hydrolysates. Maximum use levels for the baking and brewing processes, dietary exposure was estimated to be up to 2 mg TOS/kg body weight (bw) per day in European populations. Toxicological studies were not considered necessary given the QPS (Qualified Presumption of Safety) status of the production strain and the nature of the manufacturing process. Under the given conditions of QPS, no safety concerns arose on the intended use of food enzyme β-amylase from Bacillus flexusAE-BAF To view the complete assessment report, check out the Food News Monitoring System.