Notice of Modification to the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents to Enable the Use of Carob Bean Gum and Xanthan Gum in Mincemeat Reference Number: NOM/ADM-0104 [2017-09-26 ]
Health Canada's Food Directorate received a food additive submission seeking approval for the use of carob bean gum (locust bean gum) and xanthan gum as thickening agents in mincemeat. However, carob bean gum and xanthan gum are not among the food additives currently permitted for use as thickening agents in mincemeat. Therefore, the petitioner requested a level of use consistent with Good Manufacturing Practice (GMP).
As no safety concerns were raised through Health Canada's assessment the Department has enabled carob bean gum and xanthan gum for use as thickening agents in mincemeat as described in the information document below by updating the List of Permitted Emulsifying, Gelling, Stabilizing, or Thickening Agents, effective September 26, 2017.
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 these food additives.
To obtain an electronic copy of the Notice of Modification to the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents to Enable the Use of Carob Bean Gum and Xanthan Gum in Mincemeat – Reference Number: NOM/ADM-0104, please contact our publications office or send an e-mail to email@example.com with the subject heading "hpfb BCS nom-adm-0104-eng".
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including carob bean gum and xanthan gum. Anyone wishing to submit new scientific information on the use of these food additives 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 "carob bean gum and xanthan gum" in the subject line of your e-mail.
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