Update to the List of Permitted Food Enzymes to Enable the Use of Asparaginase Obtained from Aspergillus niger AGN7-41 as a Food Enzyme in Grain and Unstandardized Foods
Background
Health Canada's Food Directorate completed a detailed safety assessment of asparaginase obtained from Aspergillus niger AGN7-41 as a food enzyme in bread, flour, whole wheat flour, and unstandardized foods.
Asparaginase, when obtained from another strain of Aspergillus niger (A. niger ASP72), is already permitted for use in Canada as a food enzyme in bread, flour, whole wheat flour and unstandardized 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 January 21, 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.
Information Document
To obtain an electronic copy of the Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Asparaginase Obtained from Aspergillus niger AGN7-41 as a Food Enzyme in Bread, Flour, Whole Wheat Flour, and Unstandardized Foods- Document Reference number: NOM/ADM-0023, please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "hpfb BCS nom-adm-0023-eng".
Contact Information
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including asparaginase obtained from Aspergillus niger AGN7-41. 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 " asparaginase " in the subject line of your e-mail.
Supporting Information
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