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Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Maltogenic alpha-Amylase from Bacillus licheniformis MDT06-221 in Bread, Flour, Whole Wheat Flour, Unstandardized Bakery Products, and Pasta - Reference Number: NOM/ADM-0127 [2019-02-26]
Background
Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of maltogenicalpha-amylase fromBacillus licheniformisMDT06-221 in the manufacture of bread, flour, whole wheat flour, unstandardized bakery products, and pasta.
Amylase (maltogenic) from other source organisms is already permitted for use as a food enzyme in Canada in the manufacture of all the foods of interest to the petitioner with the exception of pasta.
As no safety concerns were identified through Health Canada's assessment, the Department has enabled the use of the food additive maltogenicalpha-amylase fromB. licheniformisMDT06-221 as described in the information document below, by modifying theList of Permitted Food Enzymes, effectiveFebruary 26, 2019.
The purpose of this communication is to publically announce the Department's decision in this regard and to provide the appropriate contact information for any inquiries or for those wishing to submit any new scientific information relevant to the safety of this food additive.
Information document
To obtain an electronic copy of the Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Maltogenicalpha-Amylase fromB. licheniformisMDT06-221 in Bread, Flour, Whole Wheat Flour Unstandardized Bakery Products, and Pasta - Reference Number: NOM/ADM-0127, pleasecontact our publications officeor send an e-mail tohc.publications-publications.sc@canada.cawith the subject heading "hpfb BCS nom-adm-0127-eng".
Contact Information
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including maltogenicalpha-amylase fromB. licheniformisMDT06-221. Anyone wishing to submit new scientific information on the use of this additive or to submit any inquiries may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the words "Maltogenicalpha-amylase (NOM-0127)" in the subject line of your e-mail.Bureau of Chemical Safety, Food Directorate.
Supporting Information
- Food Additives
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