EFSA Evaluates Safety of Triacylglycerol Lipase from Ruminant Pregastric Tissue

The European Food Safety Authority has issued its opinion on the food enzyme triacylglycerol lipase, which is produced from the pregastric tissues of calves, young goats and lambs. The enzyme is intended for use in two manufacturing processes, including cheese production and the preparation of dairy-based flavouring ingredients.

The manufacturing process revealed no specific concerns, and the panel noted that cheese production represents a traditional use of this type of enzyme. For flavouring preparations, estimated dietary exposure was found to be lower than intake levels from the source tissues themselves. Toxicological testing was deemed unnecessary, and adverse reactions associated with dietary exposure to such lipases have not been recorded.

Although the likelihood is considered low, the panel stated that the possibility of allergic reactions cannot be excluded. More importantly, the panel emphasized that uncertainty remains regarding the microbiological safety of the enzyme based on the data provided. As a result, it cannot reach a definitive conclusion on overall safety, underscoring the need for additional information from the applicant.