EU Approves Use of Non-GMO Aspergillus Enzyme for Triacylglycerol Lipase Production

On August 6, 2024, the European Food Safety Authority (EFSA) issued a landmark announcement, officially approving Triacylglycerol Lipase (TGL) produced by non-genetically modified Aspergillus Ryukyus strain AE-L. EC 3.1.1.3) as a widely used food additive. This decision not only reflects the EU's strict control of food safety standards, but also demonstrates its open attitude in the field of food technology innovation.

Prior to this, the enzyme has gained initial recognition for its excellent catalytic properties and stability in specific food production processes. Today, its application is further expanded to include five key food production processes, including flour, cereals, dairy products, nuts and more. This expansion not only brings new vitality to the food industry, but also brings more high-quality and safe food choices to consumers.

After a comprehensive evaluation of the safety of the enzyme, EFSA came to a positive conclusion. According to the report, under the intended conditions of use, the enzyme does not cause any adverse effects on human health. Specifically, EFSA has scientifically calculated that the highest daily intake of this enzyme in the European population is 0.458 mg/kg body weight, which is far lower than its set non-toxic dose of 1726 mg/kg body weight, fully demonstrating the high safety level of this enzyme.

It is worth mentioning that the production of this triacylglycerol lipase uses the non-transgenic Aspergillus Ryukyus strain AE-L as the production strain. Compared with traditional GMO microbial production methods, this method not only avoids the risk of gene transfer, but also reduces the possible negative impact on the environment. Therefore, from the point of view of food safety, this production method is undoubtedly more superior and reliable.

In practical application, triglyceride lipase has shown its unique advantages. As a food processing aid, it can effectively catalyze the break of ester bonds in triacylglycerol molecules, thereby releasing fatty acids and glycerol. This process plays an important role in the improvement of flour, the processing of grains, the fermentation of dairy products and the roasting of nuts. By optimizing these production processes, the enzyme not only improves the quality and taste of the food, but also significantly improves processing efficiency.

The EU's approval of the use of this enzyme is undoubtedly a high recognition of its safety and effectiveness. At the same time, this also marks the continuous improvement and progress of the EU in the regulation of the use of enzymes in food. With the continuous development of food technology, innovative food technology will be more widely used and promoted in Europe. And triglyceride lipase as one of the best, will undoubtedly play a more important role in the future food industry.

In addition, we also need to pay attention to the manufacturer of this Enzyme - Japanese enzyme products company Amano Enzyme Inc. It has deep technical accumulation and rich production experience in the field of enzyme preparations. The non-GMO production method not only guarantees the safety of the product, but also reflects the commitment to environmental protection and social responsibility. This kind of enterprise spirit is undoubtedly worth our learning and reference.

The decision of the European Union to approve the use of triacylglycerol lipase produced by non-genetically modified Aspergillus ryukyus strain AE-L as a food additive is of far-reaching significance. It not only brings new opportunities and challenges for the food industry, but also brings safer, healthier and delicious food choices for consumers. We have reason to believe that in the coming days, with the continuous progress of science and technology and the continuous improvement of supervision, innovative food technology will be more widely used and promoted in the world.