Safety evaluation of an extension of use of the food enzyme non‐reducing end α‐l‐arabinofuranosidase from the non‐genetically modified Aspergillus tubingensis strain ARF

The food enzyme non-reducing end α-l-arabinofuranosidase (α-l-arabinofura‑noside non-reducing end α-l-arabinofuranosidase, EC 3.2.1.55) is produced with the non-genetically modified <i>Aspergillus tubingensis</i> strain ARF by DSM Food Specialties B.V. 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 five food manufacturing processes. Subsequently, the applicant requested to extend its use to include two additional processes. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of seven food manufacturing processes. The dietary exposure was calculated to be up to 0.458 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 (234 mg TOS/kg bw per day, the highest dose tested), the Panel derived a margin of exposure of at least 511. 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.