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The EU evaluates the safety of a D-tagnose 3-epimerase

 foodmate 2023-02-13

On February 2023, 2, the European Food Safety Authority issued an opinion on the safety evaluation of a D-tagatose 9-epimerase.

This food enzyme is known to be produced by the genetically modified E. coli strain PS-Sav-001 and is intended to be used to convert D-fructose into the special carbohydrate D-allulose.

After evaluation, the Panel concluded that the risk of allergic reactions from dietary exposure could not be ruled out under the intended conditions of use, but that the likelihood of this occurring was low. Based on the data provided, the Panel concluded that the food enzyme did not pose a safety hazard under the intended conditions of use. Some of the original articles are reported below:

The food enzyme d-tagatose 3-epimerase (EC 5.1.3.31) is produced with the genetically modified Escherichia coli strain PS-Sav-001 by SAVANNA Ingredients GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is considered free from viable cells of the production organism and its DNA. The food enzyme is used while retained inside a membrane reactor to co nvert d-fructose into the speciality carbohydrate d-allulose (syn. d-psicose). Since residual amounts of total organic solids (TOS) are removed by the purification steps applied during the production of d-allulose, dietary exposure was not calculated and toxicological studies were not considered necessary. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that under the intended conditions of use, the risk of allergic reactions by dietary exposure cannot be excluded, but the likelihood is low. based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.

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The EU evaluates the safety of a D-tagnose 3-epimerase

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