Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Lipase from Ogataea polymorpha B14-CBSsynt for specified uses in bakery products and pasta
Reference Number: NOM/ADM-0126
Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of lipase from Ogataea polymorpha B14-CBSsynt in bread, flour, whole wheat flour, unstandardized bakery products, and pasta.
Lipase from other source organisms is already permitted for use in Canada as a food enzyme in the same foods as those requested by the petitioner, other than pasta.
As no safety concerns were identified through Health Canada's assessment, the Department has enabled the use of the food additive lipase from O. polymorpha B14-CBSsynt, as described in the information document below, by modifying the List of Permitted Food Enzymes, effective November 19, 2018.
The purpose of this communication is to publically announce Health Canada's decision in this regard and to provide the appropriate contact information for inquiries or for submitting new scientific information relevant to the safety of this food additive.
To obtain an electronic copy of the Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Lipase from Ogataea polymorpha B14-CBSsynt in Bread, Flour, Whole Wheat Flour, Unstandardized Bakery Products, and Pasta - Reference Number: NOM/ADM-0126, please contact our publications office or send an e-mail to email@example.com with the subject heading "hpfb BCS nom-adm-0126-eng".
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including lipase from O. polymorpha B14-CBSsynt. 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 "lipase (NOM-0126)" in the subject line of your e-mail.
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