Update to the List of Permitted Food Enzymes to Enable the Use of Glucanase and Xylanase in Brewers' Mash
Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of the enzymes xylanase and glucanase from Disporotrichum dimorphosporum DXL-1 in brewers’ mash.
Both xylanase and glucanase from Rasamsonia emersonii (previous name: Talaromyces emersonii) are already permitted for use in brewers’ mash. However, D. dimorphosporum DXL-1 has not yet been approved as a source organism for any permitted food enzyme.
The results of Health Canada’s evaluation of available scientific data support the safety and efficacy of xylanase and glucanase from this new source organism when used as requested by the petitioner. Therefore, Health Canada has modified the List of Permitted Food Enzymes, effective August 14, 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 Glucanase and Xylanase From Disporotrichum dimorphosporum DXL-1 in Brewers’ Mash- Document Reference number: NOM/ADM-0057, please contact our publications office or send an e-mail to email@example.com with the subject heading "hpfb BCS nom-adm-0057-eng".
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including glucanase and xylanase obtained from D. dimorphosporum DXL-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 “glucanase and xylanase obtained from D. dimorphosporum DXL-1" in the subject line of your e-mail.
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