Table 1
Overview of the structure of the guidance
| Part A. Data required for the evaluation of a food enzyme | ||
|---|---|---|
| Microbial enzymes | Plant enzymes | Animal enzymes |
| 1. Source | 1. Source | 1. Source |
| 2. Manufacture | 2. Manufacture | 2. Manufacture |
| 3. Characteristics | 3. Characteristics | 3. Characteristics |
| 4. Toxicological data | ||
| 5. Dietary exposure estimation | ||
| Part B. Data required for the safety assessment of modifications to an existing authorisation | ||