Abstract
Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1.) is produced with the genetically modified Bacillus licheniformis strain NZYM‐AC by Novozymes A/S. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in seven food manufacturing processes. Subsequently, the applicant has requested to extend its use to include two additional processes and to extend the range of raw materials in one process. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of nine food manufacturing processes. As the food enzyme–Total Organic Solids (TOS) are removed in two processes, the dietary exposure to the food enzyme–TOS was estimated for the remaining seven food manufacturing processes. It was calculated to be up to 0.181 mg TOS/kg body weight per day in European populations. Based on the revised dietary exposure and the previous evaluation, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.