Update to the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents to Enable the Use of Sucrose Esters of Fatty Acids in Unstandardized Frozen Dessert Coatings, Whipped Vegetable Oil Toppings, and Unstandardized Non-Dairy Desserts
Health Canada's Food Directorate completed a detailed safety assessment of the extended use of sucrose esters of fatty acids as an emulsifier and whipping agent.
Sucrose esters of fatty acids are already permitted for use in Canada as an emulsifier in carotenoid colour preparations, unstandardized confectionery, and unstandardized confectionery coatings.
As no safety concerns were raised through this assessment, the Department has enabled the food additive use described in the information document by updating the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents, effective August 28, 2014. 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.
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 Sucrose Esters of Fatty Acids as an Emulsifier in Unstandardized Frozen Dessert Coatings, Whipped Vegetable Oil Toppings, and Unstandardized Frozen Non-Dairy Desserts- Document Reference number: NOM/ADM-0036, please contact our publications office or send an e-mail to firstname.lastname@example.org with the subject heading "hpfb BCS nom-adm-0036-eng".
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including sucrose esters of fatty acids. 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 "sucrose esters of fatty acids" in the subject line of your e-mail.
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