Update to the List of Permitted Food Additives with Other Generally Accepted Uses to Enable the Use of Carnauba Wax as an Antifoaming Agent in Broth: NOM/ADM-0081
Health Canada's Food Directorate completed a premarket assessment of the requested use of carnauba wax in broth. The assessment considered the toxicological safety of carnauba wax for this use, and no food safety concerns were identified. Information provided by the petitioner supported that the preparation containing carnauba wax functions as an antifoaming agent in broth.
Carnauba wax is already permitted for use in Canada as a glazing or polishing agent in or on unstandardized confectionery.
As no safety concerns were raised through Health Canada's assessment, the Department has enabled the food additive use of carnauba wax as an antifoaming agent described in the information document below by updating the List of Permitted Food Additives with Other Generally Accepted Uses, effective November 2, 2016. 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 Food Additives with Other Generally Accepted Uses to Enable the Use of Carnauba Wax as an Antifoaming Agent in Broth - Reference Number: NOM/ADM-0081, please contact our publications office or send an e-mail to email@example.com with the subject heading "hpfb BCS nom-adm-0081-eng".
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including carnauba wax. 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 "Carnauba wax in broth" in the subject line of your e-mail.
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