據了解，這種食品酶是由非轉基因熱解蛋白無氧芽孢桿菌菌株AE-KCGT生產的，旨在用于6種食品生產過程。

　　

　　經過評估，專家小組得出結論，這種食品酶在預期使用條件下不會引起安全問題。部分原文報道如下：

　　

　　The food enzyme cyclomaltodextrin glucanotransferase ((1-4)-α-d-glucan 4-α-d-[(1-4)-α-d-glucano]-transferase; EC 2.4.1.19) is produced with the non-genetically modified Anoxybacillus caldiproteolyticus strain AE-KCGT by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns for adolescents, adults and the elderly in two food manufacturing processes. Subsequently, the applicant requested to extend its use to include four additional processes and revised the use levels. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of six food manufacturing processes. Dietary exposure was calculated to be up to 0.025 mg total organic solids (TOS)/kg body weight (bw) per day in European populations. When combined with the no observed adverse effect level previously reported (2246 mg TOS/kg bw per day, the highest dose tested), the Panel derived a margin of exposure of at least 89,840. based on the new data, the revised margin of 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.

　　

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