Abstract The food enzyme glucan 1,4‐α‐maltohydrolase (4‐α‐d‐glucan α‐maltohydrolase, EC 3.2.1.133) is produced with the genetically modified Bacillus licheniformis strain NZYM‐SD by Novozymes A/S. The safety evaluation of this food enzyme was evaluated previously and it did not give rise to safety concerns when used in three food manufacturing processes. Subsequently, the applicant has requested to extend its use to include two additional processes. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of five food manufacturing processes. As the food enzyme‐total organic solids (TOS) are removed in one process, the dietary exposure to the food enzyme–TOS was estimated for the remaining four food manufacturing processes. It was estimated to be up to 0.676 mg TOS/kg body weight per day in European populations. Based on the new data, 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.
(FEZ) et al. (Sun,) studied this question.