Update to the List of Permitted Food Enzymes to Enable the Use of Carboxypeptidase Obtained from Aspergillus niger PEG-1 as a Food Enzyme in Dairy-based Flavouring Preparations, Mascarpone, and Certain Cheeses and Meats
Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of the enzyme carboxypeptidase obtained from Aspergillus niger PEG-1 at a maximum level of use consistent with Good Manufacturing Practice (GMP) in cheddar cheese, various cheeses that meet the standard for "(naming the variety) Cheese", mascarpone, enzyme modified cheese, aged cured ham, dried cured sausage, sausage meat mix, pepperoni, prosciutto, salami and summer sausage.
Carboxypeptidase can be used to accelerate the development of flavour in cheese and fermented meat. It can also function by having a debittering effect during the manufacture of cheese and enzyme modified cheese.
The results of Health Canada's evaluation of available scientific data support the safety of carboxypeptidase obtained from Aspergillus niger PEG-1 when used as requested by the petitioner. Since this is a food additive that was not previously permitted for use in Canada, Health Canada published a Notice of Proposal to Enable the Use of Carboxypeptidase Obtained from Aspergillus niger PEG-1 as a Food Enzyme in Dairy-based Flavouring Preparations, Mascarpone, and Certain Standardized Cheeses and Meats on March 4, 2015, requesting comments. The comment period was open for 75 days, during which no new scientific information was submitted to the Department. Since the conclusions of the evaluation remain as described in the publication, Health Canada has modified the List of Permitted Food Enzymes, effective July 17 2015.
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 Carboxypeptidase Obtained from Aspergillus niger PEG-1 as a Food Enzyme in Dairy-based Flavouring Preparations, Mascarpone, and Certain Standardized Cheeses and Meats - Document Reference number: NOM/ADM-0055, please contact our publications office or send an e-mail to email@example.com with the subject heading "hpfb BCS nom-adm-0055-eng".
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including carboxypeptidase from Aspergillus niger PEG-1. Anyone wishing to submit new scientific information on the use of this food 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 "carboxypeptidase from Aspergillus niger PEG-1" in the subject line of your e-mail.
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