# Safety evaluation of an extension of use of the food enzyme triacylglycerol lipase from the genetically modified Trichoderma reesei strain RF10625

## TL;DR

This study evaluates the safety of extending the use of a genetically modified enzyme in food manufacturing and concludes it remains safe.

## Contribution

The study provides an updated safety assessment for extended use of a food enzyme in five manufacturing processes.

## Key findings

- Dietary exposure to the enzyme was estimated at up to 0.197 mg TOS/kg body weight per day.
- The margin of exposure was calculated to be at least 5076, indicating no safety concerns.
- EFSA concluded the enzyme is safe under the revised intended conditions of use.

## Abstract

The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is produced with the genetically modified Trichoderma reesei strain RF10625 by AB Enzymes GmbH. 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 when used in two food manufacturing processes. Subsequently, the applicant has requested to extend its use to include three 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 from the final foods in one food manufacturing process, the dietary exposure to the food enzyme–TOS was estimated only for the remaining four processes. It was calculated to be up to 0.197 mg TOS/kg body weight (bw) per day in European populations. When combined with the no observed adverse effect level previously reported (1000 mg TOS/kg bw per day, the highest dose tested), the Panel derived a margin of exposure of at least 5076. 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.