Table 1.
Compositional data of the food enzyme
| Parameter | Unit | Batches | |||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4a , d | ||
| α‐Amylase activity | SKBU/g batchb | 74,416 | 105,318 | 92,634 | 111,711 |
| Protein | % | 23.16 | 29.47 | 26.73 | 35.76 |
| Ash | % | 0.36 | 0.37 | 0.75 | 0.68 |
| Water | % | 73.63 | 66.81 | 68.88 | 63.40 |
| Total Organic Solids (TOS)c | % | 26.01 | 32.82 | 30.37 | 35.92 |
| α‐Amylase activity/mg TOS | SKBU/mg TOS | 286 | 321 | 305 | 311 |
a
Batch used for the toxicological studies.
b
SKBU/g: Sandstedt Kneen Blish Unit/g (see Section 3.3.1).
c
TOS calculated as 100% ‐ % water ‐ % ash.
d
Technical dossier/2nd submission/p. 73; Technical dossier/1st submission/Annex O.