# Safety evaluation of an extension of use of the food enzyme acylglycerol lipase from the genetically modified Penicillium sp. strain AE‐LGS

## TL;DR

This paper evaluates the safety of extending the use of a food enzyme produced by a genetically modified fungus, but insufficient data prevents a full assessment.

## Contribution

The paper provides an updated safety evaluation for an extended use of a food enzyme, highlighting ongoing data gaps.

## Key findings

- The safety evaluation could not be completed due to insufficient data on the production strain.
- The extension of use for the food enzyme was not assessed due to the same data limitations as before.
- The application for extended use remains pending further information.

## Abstract

The food enzyme acylglycerol lipase (glycerol‐ester acylhydrolase, EC 3.1.1.23) is produced with the genetically modified Penicillium sp. strain AE‐LGS by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which the Panel could not complete the safety assessment due to insufficient data to characterise the production strain and the composition of the food enzyme. In the current application, the applicant requested to extend the use of the food enzyme to include two additional food manufacturing processes. For the same reasons as stated in the previous assessment, the Panel could not complete the evaluation of the extension of use.

This publication is linked to the following EFSA Journal article: https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2025.9228