Syrup Production Research Articles

Xylitol binding to the M1 site of glucose isomerase induces a conformational change in the substrate binding channel

Glucose isomerase (GI) is extensively used in the food industry for production of high-fructose corn syrup and for the production of biofuels and other renewable chemicals. Structure-based studies on GI inhibitors are important for improving its efficiency in industrial applications. Here, we report the subatomic crystal structure of Streptomyces rubiginosus GI (SruGI) complexed with its inhibitor, xylitol, at 0.99 Å resolution. Electron density map and temperature factor analysis showed partial binding of xylitol to the M1 metal binding site of SruGI, providing two different conformations of the metal binding site and the substrate binding channel. The xylitol molecule induced a conformational change in the M2 metal ion-interacting Asp255 residue, which subsequently led to a conformational change in the side chain of Asp181 residue. This led to the positional shift of Pro25 by 1.71 Å and side chain rotation of Phe26 by 21°, where located on the neighboring protomer in tetrameric SruGI. The conformation change of these two residues affect the size of the substrate-binding channel of GI. Therefore, xylitol binding to M1 site of SruGI induces not only a conformational changes of the metal-binding site, but also conformational change of substrate-binding channel of the tetrameric SruGI. These results expand our knowledge about the mechanism underlying the inhibitory effect of xylitol on GI.

Innovative date syrup processing with ohmic heating technology: Physiochemical characteristics, yield optimization, and sensory attributes

The present study aimed to investigate the application of the ohmic heating (OH) technique in the production of date syrup from the date fruit of the Sukkary variety at different electric field strengths (EFS) (9, 10, and 11 V/cm). The results were compared to the conventional heating method (CH). The response surface methodology was used to optimize yield. The results showed that the time to reach the boiling point of dates and water mixture using OH was less than the CH by 80% for extracting and 900% for evaporation. In addition, the productivity of date syrup using OH at EFS of 11 V/cm was higher than the CH by 86.11%. There is no significant effect between OH at EFS of 11 V/cm and CH in moisture content, refractive index, density, TSS, and viscosity. The optimum level of EFS was 11.5 V/cm, which gave a higher yield (64.93%). OH, save consumed power and cost. The OH gave the highest scores of sensory characteristics compared to CH. Total sugars, monosaccharides, and ketone monosaccharides were detected in the date syrup, and the result was positive, while the quintuple sugars and multiple sugars were negative for all treatments. The OH reduced the cost by 85.78% compared with CH.

Optimization of fructose-rich syrups production from Opuntia ficus-indica inulin using immobilized inulinase on Luffa cylindrical

BackgroundLuffa cylindrica has numerous domestic and industrial uses. For example, this natural fiber supports immobilization through the covalent bonding of an inulinase. In addition, fructose syrup from crude inulin obtained from prickly pear (Opuntia ficus-indica) can be obtained in a plug-flow mini reactor with this immobilized inulinase on L. cylindrica. ResultsA central composite design of experiments was used to maximize the enzymatic fructose production from crude inulin obtained from Opuntia ficus-indica in a plug-flow mini reactor. The experiments explore temperature (between 45 and 55°C), pH (4.0–5.0), and feed flow (0.1–0.2 ml/min). After verifying the adequacy of the quadratic model for productivity, it was maximized to find the optimal condition. It was at 49.97°C, 4.6 and 0.20 ml/min for the temperature, pH, and flow, respectively. Under the optimal condition, the quadratic model suggested a productivity of 2.456 ± 0.015 mg/h. Three validation experiments confirmed the validity of the model. ConclusionsThe results confirmed the suitability of L. cylindrica as support for the immobilization of inulinase.How to cite: Lara-Fiallos MV, Montalvo-Villacreses DT, Espín-Valladares RC, et al. Optimization of fructose-rich syrups production from Opuntia ficus-indica inulin using immobilized inulinase on Luffa cylindrical. Electron J Biotechnol 2023;66. https://doi.org/10.1016/j.ejbt.2023.03.007.

Safety evaluation of the food enzyme α-amylase from the non-genetically modified Bacillus licheniformis strain T74.

The food enzyme α-amylase (4-α-D-glucan glucanohydrolase; EC 3.2.1.1) is produced with the non-genetically modified microorganism Bacillus licheniformis strain T74 by Novozymes A/S. The production strain met the qualifications of the qualified presumption of safety (QPS) approach. The food enzyme is intended to be used in eight food manufacturing processes: starch processing for the production of glucose syrups and other starch hydrolysates, distilled alcohol production, refined and unrefined sugar production, brewing processes, cereal-based processes, fruit and vegetable processing for juice production, fruit and vegetable processing for products other than juices and the production of dairy analogues. Since residual amounts of total organic solids (TOS) are removed during two food processes (starch processing for the production of glucose syrups and other starch hydrolysates, distilled alcohol production), dietary exposure was calculated only for the remaining six food manufacturing processes. It was estimated to be up to 0.291 mg TOS/kg body weight per day in European populations. Since the production strain meets the requirements for the QPS approach and no issues of concern arose from the production process of the food enzyme, the Panel considered that toxicological studies were unnecessary. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that, under the intended conditions of use, the risk of allergic reactions upon dietary exposure to this food enzyme cannot be excluded (except for distilled alcohol production), but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.

Training through the Utilization of Ginger into Syrup Products for the Community in Padukuhan Wirik, Gunungkidul Regency

Ginger is one of the natural products in Padukuhan Wirik, Umbulrejo Village, Ponjong District, Gunungkidul Regency, which is widely grown in family medicinal plants. This training activity aims to provide new ideas for the community to do business and build MSMEs. In addition, this activity is also intended to increase the utilization of ginger into a more value-added and marketable product, namely ginger syrup. The method used was explaining the material, making ginger syrup, and discussing the question and answer. The audience of this activity was 35 PKK women in Wirik hamlet. This training activity succeeded in increasing the knowledge and skills of PKK women in processing ginger into syrup. The results of empowerment found that participants actively asked questions and practised the process of making ginger syrup. In line with the program, the PKK women of Wirik hamlet are interested in implementing the business idea of utilizing ginger in ginger syrup products to improve the family economy.

FORMULATION AND EVALUATION OF MADHUCA LONGIFOLIA EXTRACT SYRUP FOR LITHIASIS

M. longifolia's natural habitat spans from the southernmost tip of the Konkan peninsula down to the westernmost tip of the Western Ghats. Previous studies suggests that syrup of Madhuca longifolia (mahua) leaves & flower extract has not been formulated yet. Lithiasis is the presence of calculi within the urinary tract. So, present study is focused on the formulation and estimation of Madhuca longifolia syrup for urolithiasis activity. The fresh leaves and flower of Madhuca longifolia were collected from the lucknow region in Uttar Pradesh. It was washed, dried under shade, and sieved for making dust-free and kept at room temperature or shade. Chemicals i.e., propylene glycol, glycerin, sucrose, sorbitol, sodium saccharin, methylparaben, and propylparaben were purchased from the local chemical supplier. The leaves and powder of Madhuca longifolia were weighed and extracted through Soxhlet process using methanol and water, separately. The syrup was formulated by adding mahua extract and different excipients. The parameters including organoleptic features, flavonoid estimation, pH determination, density, viscosity, solubility and stability. In results, both the formulation was observed as optimized in terms of their organoleptic features- greenish colour, pH (6.0), characteristic odour with bitter taste. Appearances were heterogenous. The % yield was 9.8% and 8.2% in methanolic flower extract and aqueous flower extract, respectively. It concludes that both formulation of mahua syrup consisting leaves and flowers have shown a remarkable organoleptic characteristic as well as density, solubility and stability. It also demonstrated the presence flavonoids that might be important constituent for the urolithiasis potential and other pharmacological effects of mahua. It may also be confirmed that its syrup production at bulk level would be reasonable in terms of cost. It will improve the use of herbal syrup of Madhuca longifolia with reduced side effects.

Comparison of Immobilized and Free Amyloglucosidase Process in Glucose SyrupsProduction from White Sorghum Starch.

Optimum conditions for glucose syrups production from white sorghum were studied through sequential liquefaction and saccharification processes. In the liquefaction process, a maximum dextrose equivalent (DE) of 10.98 % was achieved using 30 % (w/v) of starch and Termamyl ɑ-amylase from Bacillus licheniformis. Saccharification was performed by free and immobilized amyloglucosidase from Rhizopus mold at 1 % (w/v). DE values of 88.32 % and 79.95 % were obtained from 30 % (w/v) of starch with, respectively, free and immobilized enzyme. The immobilized Amyloglucosidase in calcium alginate beads showed reusable capacity for up to 6 cycles with 46 % of the original activity retained. The kinetic behaviour of immobilized and free enzyme gives Km value of 22.13 and 16.55 mg mL-1 and Vmax of 0.69 and 1.61 mg mL-1 min-1 , respectively. The hydrolysis yield using immobilized amyloglucosidase were lower than that of the free one. However, it is relevant to reuse enzyme without losing activity in order to trim down the overall costs of enzymatic bioprocesses as starch transformation into required products in industrial manufacturing. Hydrolysis of sorghum starch using immobilized amyloglucosidase represents a promising alternative towards the development of the glucose syrups production process and its utilization in various industries.

Determination of Optimum Reaction Velocity for Glucose Production from Cassava Starch Using Gluco Amylase Sourced from Rice

In an attempt to produce glucose from locally sourced materials to boost glucose syrup production and other applications, the optimum reaction velocity which enzyme becomes saturated with the substrate was investigated. In this study, cassava starch (substrate) and glucoamylase (enzyme) from rice were sourced and prepared. The time course of the enzyme hydrolysis was studied at pH 5 and temperature of 400C as optimum conditions. The hydrolysis was carried out at various substrate concentrations. The time course of the reaction for glucose production was monitored at 10 minutes interval for a period of one hour. The glucose concentration produced was plotted against reaction time to evaluate the optimum glucose amount and its corresponding substrate concentration. The reaction velocity was then computed. Also, the experimental data were fitted into Michaelis-Menten model using Statistical Package for Social Scientists to compare the yield of glucose. Results showed optimum yield of glucose concentration was 0.253 g DE L-1 achieved with 2.5 and 3.0% w/v substrate concentration at 50 and 40 minutes respectively. Further analysis gave the optimum reaction velocity range of 0.00506 to 0.00625 of g DE per litre-min. This range when compared with the model equation result (0.0052 to 0.0068 g DE litre-min) is reasonably close; hence the results from this study are valid. Technical evaluation to standardize the reaction velocity with respect to substrate concentration which may be referred to as specific reaction velocity gave 0.00205 ±0.00005 g D per litre-min per substrate concentration %w/v.

Passion-Oranges Syrup Production Gung Pinto Village Tanah Karo

Syrup is a beverage product resulting from the production of a mixture of water and sugar at a content of not less than 65%, whether or not ingredients are in the form of food with or without food additives, which have received permission to use according to the regulations of the Food and Drug Supervisory Agency of the Republic of Indonesia. Fruit syrup is made from fresh fruit juice with sugar and the taste and aroma of the fruit. Fruits used in syrup production must have an attractive color, aroma and distinctive taste. Example the taste and aroma of passion fruit (Passiflora edulis S) and sweet orange (Citrus sinensis L). Sweet orange and passion fruit are used as a source of fruit syrup juice. Sweet oranges are widely grown in Indonesia, including North Sumatra, especially in Gung Pinto Village, Tanah Karo. During the main harvest, there is usually a decrease in the price of oranges so that farmers are reluctant to pick the fruit which has been the foundation of their lives. This problem triggers farmers to look for solutions so that their crops do not rot on the trees. Community Service is here to provide a solution by increasing the skills of the community to make Passion Fruit Syrup for the people in the village of Gung Pinto Tanah Karo. The service is carried out by training how to make Passion-Orange syrup by doing direct practice and evaluating the resulting product with a hedonic test. The results showed that the Passion-Orange syrup product showed very good color, taste, aroma and texture, and the public was very happy with the results of the Passion-Orange syrup product. The conclusion of the service shows that the syrup product produced is very good and the community is very happy with the results of the syrup product.

Influence of Forester Traits and Advising Approaches on Landowners’ Intention to Follow Recommendations About Maple Sugarbush Management among Sap Producers in Wisconsin

Abstract The maple syrup industry has growth potential in the United States. Foresters can help expand the maple syrup industry by supporting private forest management decisions to improve maple tree health and sap production. This study examined the influence of advice solicitation, active listening, and forester traits (i.e., expertise, confidence, trustworthiness, shared forestland values) on outcomes of professional advice about maple syrup production and sugarbush management. Regression models were used to analyze data from a survey targeted at Wisconsin maple syrup producers (n = 149). Compared with unsolicited advice, advice outcomes were more positive when landowners actively sought it, although advice solicitation had a stronger influence on perceived quality of advice than advice utilization. Landowners evaluated advice more positively and had greater intention to use the advice when the forester actively listened to them. Perceiving positive traits in the forester has the strongest impact on landowners’ evaluations and adoption of advice. Study Implications: By examining the role of forester traits, giving (un)solicited advice, and active listening in affecting private forest landowners’ perceptions and use of advice about maple syrup production and sugarbush management, this study informs the design of training programs aimed at equipping foresters with effective communication skills. To achieve optimal communication outcomes, foresters should tactfully create the perception that the landowner requested their advice, such as by eliciting questions and encouraging landowners to explain their management motivations. Further, foresters should demonstrate expertise, show confidence, build trust, and create compatible management philosophies with the landowner by acknowledging the landowner’s perspectives.

Size and scope decisions of Maine maple syrup producers: A qualitative application of theory of planned behavior

Maple syrup production represents a prominent form of ton-timber forest production across the northeastern United States and Canada. Similar to farmers, maple syrup producers face complex size and scope decisions about the size or product diversification of their operation. Drawing upon 24 semi-structured interviews with small- and medium-sized producers in Maine, we apply the Theory of Planned Behavior (TPB) to identify factors contributing to producers’ size and scope decisions, including common challenges they face in achieving optimal size and scope. We find that attitude and perceived behavioral control guided by economic, personal, environmental and communal factors, contribute to size and scope decisions with minimal influence from perceived norms. Major challenges for maple syrup producers in achieving optimal size and scope include lack of capital to invest in technology upgrades and equipment, difficulty in finding additional accessible sugar and red maple stands, and lack of access to commercial kitchen facilities. We suggest future research, policy and management recommendations in addressing these challenges. These findings can help inform outreach and policy strategies to support the viability and sustainability of the maple syrup industry as well as be extended to other non-timber forest production practices.

Makna Naga Dalam Iklan Marjan 2023 “Baruna Sang Penjaga Samudera”

Advertising is one of the mass communication media in the form of visual, audio, writing, or a combination of audio-visual. As with any communication in general, every advertisement must have an implicit or explicit meaning contained therein which is addressed to the public. Marajan as one of the syrup products in Indonesia, often makes advertisements that are full of meaning with attractive packaging. The purpose of this study is to find out the meaning of the dragon in Marjan 2023 advertisement "Baruna Sang Guardian of the Ocean" by using a qualitative descriptive theory approach and Roland Barthes' Semiotics theory which interprets something based on the denotative and connotative meanings of signifiers, signifieds and signs that exist in an object. The results of this study indicate that the dragon in the ad refers to a social disaster caused by humans who often throw plastic waste into the ocean.

Community Response to Acute Kidney Injury Due to Children's Syrup Preparations

The mortality rate for children with a diagnosis of acute kidney injury after consuming syrup preparations in Indonesia is very high. The number of syrup preparations in Indonesia found to be contaminated with Ethylene glycol (EG) or Diethylene glycol (DEG) reached 116 syrup products. There are three issues that will be investigated as a result of the contaminated syrup: (1) the public response to the policies and responsibilities of regulators (the Indonesian Ministry of Health and the Food and Drug Monitoring Agency (BPOM), (2) the public response to pharmacies in delivering safe medicines to patients, and (3) the public response to pharmacists who are responsible for the practice of pharmaceutical services in pharmacies. This research method is a qualitative descriptive study using a Google form questionnaire which is analyzed using the Guttman scale. The questionnaire meets the qualifications in testing the validity, reliability and normality of research data. The results showed that the level of public trust in the government (Ministry of Health and BPOM) was low, while the level of trust in pharmaceutical facilities at pharmacies and pharmacists was still quite above average.

Manufacturing, properties and selected applications of invert sugar syrups

Invert sugar syrups are mixtures of equal parts glucose and fructose, which are produced by hydrolysis of sucrose. They are characterised by a neutral sweet taste and do not lead to foam or floc formation in applications. Invert sugar syrups are microbiologically more stable than sucrose solutions due to their reduced water activity and the increased osmotic pressure. They are water-clear, odourless and allow easy and safe processing. These are used, for example, in the beverage, confectionery, tobacco and animal feed industries. In Germany alone, more than 10,000 t of invert sugar syrup are used annually for winter feeding of honeybees. The production takes place in batch or continuously running processes on the scale of the tonnes using homogeneous, heterogeneous acid or even enzymatic catalysis, whereby the molecular incorporation of water increases the amount of sugar, i.e., a mass increase of about 5% takes place. Many invert sugar syrup products can be produced, depending on the degree of inversion. One very important invert sugar syrup product in Germany in terms of quantity has a dry substance of 72.7% and an inversion degree of 66%.

Optimization of production and partial purification of inulinase from Bacillussubtilis

The use of inulinase enzyme for production of high fructose syrups (HFS) found more attention during that last few decades due to the less efforts and cost required compared with the traditional two-step method. In the current study, a bacterial isolate have been selected for its potential inulinase productivity. It was identified using 16S rRNA as Bacillus subtilis Inu and given the accession number “OK444102″ in the database of NCBI. Statistical methods; Taguchi Orthogonal Array and Box-Behnken, have been applied for the improvement inulinase production and the data revealed maximum enzyme activity titer (70.8 U/ml) at 15.61 g/l, sucrose; 15.94 g/l, molasses; 5.2 g/l, peptone; 5.2, pH; 32.5 °C, incubation temperature and 6 days, incubation period). The produced enzyme was purified using aqueous two phase system (ATPS) composed of Poly ethylene glycol (PEG) conjugated with salt solution (PEG/salt). The two phases in the system were studied and the data revealed that PEG 6000 (15%)/Sodium sulfate (15%) was the most effective system in the partitioning inulinase enzyme by 13.5 purification fold and 285% yield recovery in the top PEG rich phase. The isolated Bacillus subtilis is an efficient strain for production of inulinase compared with the other conducted studies.

Persepsi Masyarakat Terhadap Produk Sirup Buah Pala “Pore” di Kecamatan Luwuk

Abstract: Processing of nutmeg-based syrup products is still very rare. Processing of nutmeg syrup is a good breakthrough in the diversification of foodstuffs. The purpose of this study was to examine public perceptions through organoleptic tests of Nutmeg Syrup owned by a business from the Faculty of Agriculture in Luwuk District, Banggai Regency. To determine public acceptance from the aspects of taste, texture, aroma, color, price and packaging. The research was conducted in Luwuk District, Banggai Regency in July - August 2022. The research area was determined based on the criteria that the sub-district contained businesses owned by the Faculty of Agriculture. Random sampling data collection method, by conducting direct interviews with respondents, namely as many as 60 respondents who were divided based on age from 15 years to 25 years totaling 30 people and from 26 to 50 years old totaling 30 people. The results of the study were respondents' perceptions of the introduction of nutmeg syrup products in Luwuk sub-district, Banggai Regency, out of a total of 60 respondents, all with a percentage of 100% stated that they had never heard of and consumed nutmeg syrup before and respondents' perceptions of pore nutmeg syrup products were tested using 6 indicators, namely texture , color, taste, aroma, price and packaging have positive feedback or received. Keywords: Nutmeg Syrup,Organoleptic, Public Perception

Transcriptome profiling, physiological, and biochemical analyses provide new insights towards drought stress response in sugar maple (Acer saccharum Marshall) saplings.

Sugar maple (Acer saccharum Marshall) is a temperate tree species in the northeastern parts of the United States and is economically important for its hardwood and syrup production. Sugar maple trees are highly vulnerable to changing climatic conditions, especially drought, so understanding the physiological, biochemical, and molecular responses is critical. The sugar maple saplings were subjected to drought stress for 7, 14, and 21 days and physiological data collected at 7, 14, and 21 days after stress (DAS) showed significantly reduced chlorophyll and Normalized Difference Vegetation Index with increasing drought stress time. The drought stress-induced biochemical changes revealed a higher accumulation of malondialdehyde, proline, and peroxidase activity in response to drought stress. Transcriptome analysis identified a total of 14,099 differentially expressed genes (DEGs); 328 were common among all stress periods. Among the DEGs, transcription factors (including NAC, HSF, ZFPs, GRFs, and ERF), chloroplast-related and stress-responsive genes such as peroxidases, membrane transporters, kinases, and protein detoxifiers were predominant. GO enrichment and KEGG pathway analysis revealed significantly enriched processes related to protein phosphorylation, transmembrane transport, nucleic acids, and metabolic, secondary metabolite biosynthesis pathways, circadian rhythm-plant, and carotenoid biosynthesis in response to drought stress. Time-series transcriptomic analysis revealed changes in gene regulation patterns in eight different clusters, and pathway analysis by individual clusters revealed a hub of stress-responsive pathways. In addition, qRT-PCR validation of selected DEGs revealed that the expression patterns were consistent with transcriptome analysis. The results from this study provide insights into the dynamics of physiological, biochemical, and gene responses to progressive drought stress and reveal the important stress-adaptive mechanisms of sugar maple saplings in response to drought stress.

Kinetics of the hydrolysis of sorghum flour with two amilaceouos enzymes

In the production process of glucose syrup, the conversion of corn starches to sugars occurs through acid or enzymatic hydrolysis. Corn has been the traditional raw material in its preparation. The use of other cereals, such as sorghum, is reported for its similar properties to corn. The objective of the work is to study the kinetic behavior in the hydrolysis of sorghum flour, using two enzymes: Bialfa-T and Glucozyme 2X in the production of syrup. The sorghum used was UDG 110. Two experimental screening designs 22 to study the effect of enzymes on sorghum flour were performed. The variables studied were: substrate concentration and enzyme concentration and as response variables reducing sugars (RS) (g/L), conversion (%) and enzymatic activity (UI). The regression models for the three response variables were significant for the Bialfa-T enzyme, while for Glucozyme 2X, only the enzymatic activity model was significant, since this enzyme acts on already transformed starches and the variable with the highest influence turned out to be the substrate concentration, followed by the enzyme concentration.

Climate change and maple syrup: Producer observations, perceptions, knowledge, and adaptation strategies

IntroductionClimate change is impacting forest-based agricultural systems with implications for producer decision-making and livelihoods. This article presents a case study on the observations, perceptions, knowledge, and adaptation strategies of maple syrup producers in the United States to climate change.MethodsWe carried out two semi-structured surveys with maple producers on: (1) climate change and its impacts on the maple system (n = 106 participants); and (2) responses to climate adaptation scenarios (n = 98 participants). Additionally, we carried out two focus groups and key informant interviews (n = 70+) to understand barriers and opportunities for climate adaptation. One of these focus groups and follow up key informant interviews was with tribally affiliated community members with the intention to acknowledge Indigenous Peoples’ voices, history, and relationships to the land.ResultsFindings highlight that most of the surveyed producers (89%) have experienced the negative impacts of climate on maple syrup production. While 40% of participants feel concerned regarding the future of the maple system, 39% feel hopeful, with significant differences based on the age of the surveyed producers. The majority of producers have adapted their harvesting practices to climate effects. Producers shared knowledge of multiple adaptation strategies in response to climate scenarios comprised of: (1) stand management practices such as diversification of sap species tapped; (2) harvesting practices such as changing the type and number of taps; (3) sap processing practices focused on the integration of technology such as the use of an evaporator and reverse osmosis; and (4) marketing practices such as innovation of products and marketing different maple syrup characteristics. Responses shared by tribally affiliated producers highlight knowledge of multiple adaptation strategies that focus on long-term ecological management of forests rather than technological solutions.DiscussionOverall, findings emphasize the importance of cooperation and diversification at every level and dimension of the maple system for its long-term resilience.

Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Aspergillus oryzae strain NZYM‐NA

The food enzyme α-amylase (4-α-d-glucan glucanohydrolase; EC 3.2.1.1) is produced with the non-genetically modified Aspergillus oryzae strain NZYM-NA by Novozymes A/S. It was considered free from viable cells of the production organism. It is intended to be used in seven food manufacturing processes: starch processing for the production of glucose and maltose syrups and other starch hydrolysates, distilled alcohol production, brewing processes, baking processes, cereal-based processes, plant processing for production of dairy analogues and fruit and vegetable processing for juice production. Since residual amounts of food enzyme-total organic solids (TOS) are removed by the purification steps applied during the production of glucose syrups and distillation, dietary exposure was not calculated for these processes. For the remaining five food manufacturing processes, dietary exposure was estimated to be up to 0.134 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 1,862 mg TOS/kg bw per day, the highest dose tested, which, when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 13,896. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and one match was found. The Panel considered that, under the intended conditions of use (other than distilled alcohol production), the risk of allergic reactions by dietary exposure cannot be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.