Update to the List of Permitted Food Additives with Other Generally Accepted Uses to Enable the Use of Ice Structuring Protein to Modify the Texture of Dairy Products
Health Canada's Food Directorate completed a detailed safety assessment of the use of ice structuring protein to modify the texture of ice cream, ice milk and sherbet.
Ice structuring protein type III is a food additive that is currently permitted for use in Canada to modify the texture of unstandardized edible ices and unstandardized frozen desserts.
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 Food Additives with Other Generally Accepted Uses, effective July 24, 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 Food Additives with Other Generally Accepted Uses to Enable the Use of Ice Structuring Protein to Modify the Texture of Ice Cream, Ice Milk and Sherbet - Document Reference number: NOM/ADM-0028, please contact our publications office or send an e-mail to email@example.com with the subject heading "hpfb BCS nom-adm-0028-eng".
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including ice structuring protein. 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 "ice structuring protein" in the subject line of your e-mail.
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