Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Lipase Obtained from Mucor javanicus as a Food Enzyme in Dairy Based Flavouring Preparations
Health Canada's Food Directorate completed a detailed safety assessment of lipase enzyme obtained from Mucor javanicus in cheese flavouring preparations and butter flavouring preparations. The purpose of using lipase in these products is to modify milk fat in a manner that enhances the flavour of cheese and butter flavouring preparations.
Lipase, from various sources, is already permitted for use in Canada as a food enzyme in dairy based flavouring preparations and other foods.
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 March 20, 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 Enzymes to Enable the Use of Lipase Obtained from Mucor javanicus as a Food Enzyme in Dairy Based Flavouring Preparations- Document Reference number: NOM/ADM-0024, please contact our publications office or send an e-mail to email@example.com with the subject heading "hpfb BCS nom-adm-0024-eng".
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including lipase obtained from Mucor javanicus. 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 "lipase from Mucor javanicus" in the subject line of your e-mail.
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