Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Lipase from Candida cylindracea AE-LAYH in various foods

Reference Number: NOM/ADM-0100

Background

Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of lipase from the yeast Candida cylindracea AE-LAYH in bread, flour, whole wheat flour, unstandardized bakery products, dairy-based flavouring preparations and modified fats and oils. This enzyme is intended to function as a dough conditioner in bakery applications; to help in the development of flavour in enzyme-modified cheese paste and enzyme-modified dairy paste which are in turn used to flavour certain foods; and it would also be used in the manufacture of modified fats and oils, in particular, docosahexaenoic acid (DHA)-eicosapentaenoic acid (EPA) fish oil concentrates.

The List of Permitted Food Enzymes already permits the use of lipase from other source organisms in the manufacture of the foods of interest to the petitioner. Lipase from Candida rugosa in particular is permitted in "dairy-based flavouring preparations", a food category that includes enzyme-modified cheese paste and enzyme-modified dairy paste.

As no safety concerns were raised through Health Canada's assessment the Department has enabled the food additive use of lipase from C. cylindracea AE-LAYH described in the information document below by updating the List of Permitted Food Enzymes, effective August 18, 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 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 Lipase from Candida cylindracea AE-LAYH in Bread, Flour, Whole Wheat Flour, Unstandardized Bakery Products, Dairy-based Flavouring Preparations and Modified Fats and Oils – Reference Number: NOM/ADM-0100, please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "hpfb BCS nom-adm-0100-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 lipase from C. cylindracea AE-LAYH. 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" in the subject line of your e-mail.

Bureau of Chemical Safety, Food Directorate

Supporting Information

Food Additives