# Safety evaluation of the food enzyme triacylglycerol lipase from the pregastric tissues of calves, kids and lambs

## TL;DR

This paper evaluates the safety of a food enzyme derived from young animal tissues and concludes it is safe for use in food production.

## Contribution

The study confirms the safety of triacylglycerol lipase from pregastric tissues under intended food manufacturing conditions.

## Key findings

- No safety concerns were identified from the enzyme's manufacturing process.
- Dietary exposure from the enzyme is lower than from its natural source tissues.
- Allergenic potential is considered low, though not entirely ruled out.

## Abstract

The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is prepared from the pregastric tissues of calves, kids and lambs by DSM Food Specialties B.V. No issue of concern was identified from the food enzyme manufacturing process. The food enzyme is intended to be used in two food manufacturing processes. As cheese production is a traditional use of this food enzyme, dietary exposure was not calculated. For the use in the production of flavouring preparations from dairy products, dietary exposure was estimated to be up to 0.001 mg total organic solids/kg body weight per day in European populations, which is lower than the intake of the corresponding fraction from pregastric tissues. The Panel considered toxicological testing unnecessary. A search for the homology of the amino acid sequences of the triacylglycerol lipases to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure to the food enzyme cannot be excluded, but that the likelihood is low. Based on the data provided, the origin of the food enzyme being edible animal tissues and a dietary exposure to the food enzyme comparable to its source in regular diet, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.