Safety evaluation of the food enzyme tannase from the non‐genetically modified Aspergillus sp. strain TAN 206

Safety evaluation of the food enzyme tannase from the non‐genetically modified Aspergillus sp. strain TAN 206

Abstract The food enzyme tannase (tannin acylhydrolase; EC 3.1.1.20) is produced with the non‐genetically modified Aspergillus sp. strain TAN 206 by Shin Nihon Chemical Co., Ltd. The food enzyme is free from viable cells of the production organism. It is intended to be used in two food manufacturing...

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Main Authors: EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Ana Criado, Magdalena Andryszkiewicz, Daniele Cavanna, Eleonora Marini, Yi Liu
Format: Article
Language:English
Published: Wiley 2025-04-01
Series:EFSA Journal
Subjects:
Aspergillus sp.
EC 3.1.1.20
EFSA‐Q‐2016‐00534
food enzyme
tannase
tannase S
Online Access:https://doi.org/10.2903/j.efsa.2025.9338
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