Re‐evaluation of lecithins (E 322) as a food additive ...
Concerning the residual enzymatic activity, according to Association of Manufacturers and Formulators of Enzyme Products (AMFEP) it is stated that: ‘Depending on production process enzyme activity can be excluded, in our case by drying at 70°C for 24 h and further with a low moisture content of 0.4–0.5%’.
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