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據了解，這種食品酶是由非轉基因少根根霉菌株AE-N生產的，旨在用于通過酯交換生產改性脂肪和油的過程中。

經過評估，專家小組認為，在預期的使用條件下，不能排除通過飲食接觸引起過敏反應的風險，但這種情況發生的可能性很低。根據所提供的數據，小組得出結論，該食品酶在預期的使用條件下不會引起安全問題。部分原文報道如下：

The food enzyme triacylglycerol lipase (EC 3.1.1.3) is produced with the non-genetically modified Rhizopus arrhizus strain AE-N by Amano Enzyme Inc. It is considered free from viable cells of the production organism. The food enzyme is intended to be used in an immobilised form in the modification of fats and oils by interesterification. Since residual amounts of total organic solids (TOS) are removed during refinement of the fats and oils, dietary exposure was not calculated. 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 1,806 mg TOS/kg body weight (bw) per day, the highest dose tested. 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 by dietary exposure cannot be excluded, but the likelihood for this to occur 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.