Table 1.
Compositional data provided for the food enzyme/food enzyme preparation
| Parameter | Unit | Batch | |||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4a | ||
| α‐amylase activity | Units/gb | 1,024 | 2,136 | 2,189 | 1,078 |
| Protein | % | 8.93 | 17.22 | 17.21 | 9.10 |
| Ash | % | 0.29 | 0.50 | 0.25 | 0.36 |
| Water | % | 84.65 | 70.14 | 69.20 | 83.20 |
| Total organic solids (TOS)c | % | 15.06 | 29.37 | 30.55 | 16.44 |
| α‐amylase Units/mg TOS | Units/mg TOS | 6.80 | 7.30 | 7.20 | 6.56 |
a
Batch used for the toxicological studies; also includes 0.51% of preservatives.
b
Units/g batch: α‐amylase activity (see Section 3.3.1).
c
TOS calculated as 100% – % water – % ash.