Update to the List of Permitted Food Enzymes to Enable the Use of Xylanase Obtained from Bacillus subtilis RH 6000 as a Food Enzyme in Grain, and Unstandardized Bakery Products
Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of xylanase obtained from Bacillus subtilis RH 6000 as a food enzyme in bread, flour, whole wheat flour, and unstandardized bakery products.
Xylanase, when obtained from certain other strains of B. subtilis, is already permitted for use in Canada as a food enzyme in bread, flour, whole wheat flour and unstandardized bakery products.
As no safety concerns were raised through this assessment the Department has enabled the food additive use described in the information document below by updating the List of Permitted Food Enzymes, effective December 13, 2013. 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 Enzymes to Enable the Use of Xylanase Obtained from Bacillus subtilis RH 6000 as a Food Enzyme in Bread, Flour, Whole Wheat Flour, and Unstandardized Bakery Products- Document Reference number: NOM/ADM-0020, please contact our publications office or send an e-mail to email@example.com with the subject heading "hpfb BCS nom-adm-0020-eng".
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including xylanase. 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 "xylanase" in the subject line of your e-mail.
Report a problem or mistake on this page
- Date modified: