Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Milk Coagulating Enzyme from Rhizomucor miehei CBS 146319 in Yogurt

Reference Number: NOM/ADM-0173 [2021-09-17]

Background

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of milk coagulating enzyme from Rhizomucor miehei CBS 146319 in the manufacture of yogurt.

Milk coagulating enzyme from wild-type R. miehei (Cooney and Emerson) is already permitted for use in Canada in the manufacture of various standardized cheeses, sour cream, dairy-based flavouring preparations, and hydrolyzed animal, milk and vegetable protein. Milk coagulating enzyme from other microbial sources is already permitted for certain uses. However, milk coagulating enzyme from any source has not been permitted in the manufacture of yogurt.

The results of the premarket assessment support the safety of milk coagulating enzyme from R. miehei CBS 146319 for its requested use in the manufacture of yogurt. Consequently, Health Canada has enabled the use of milk coagulating enzyme from R. miehei CBS 146319 described in the information document below by modifying theList of Permitted Food Enzymes, effective September 17, 2021.

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 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 Milk Coagulating Enzyme from Rhizomucor miehei CBS 146319 in Yogurt - Reference Number: NOM/ADM-0173, please contact our publications office or send an e-mail to hc.publications-publications.sc@canada.ca with the words "hpfb BCS nom-adm-0173-eng" in the subject line of your e-mail.

Contact Information

Health Canada's Food Directorate is committed to reviewing new scientific information on the safety in use of any permitted food additive, including milk coagulating enzyme from R. miehei CBS 146319. Anyone wishing to submit new scientific information on the use of this additive or to submit any inquiries on this modification may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the words "Milk coagulating enzyme (NOM-0173)" in the subject line of your e-mail.

Bureau of Chemical Safety, Food Directorate
251 Sir Frederick Banting Driveway
Tunney's Pasture, PL: 2202C
Ottawa, Ontario K1A 0K9
E-mail: hc.bcs-bipc.sc@canada.ca

Supporting Information

Food Additives