Update to the List of Permitted Preservatives to Modify the Maximum Level of Use of Potassium Sorbate as a Class 3 Preservative in Baked Goods
Health Canada's Food Directorate completed a detailed safety assessment the use of potassium sorbate as a preservative at a maximum level of use of 3,500 p.p.m. in cakes, croissants, Danish pastries and muffins.
Potassium sorbate is already permitted for use in Canada as a class 2 and a class 3 preservative in the List of Permitted Preservatives in a variety of foods, including in unstandardized foods (which include cakes, croissants, Danish pastries and muffins) at a maximum level of use of 1,000 p.p.m..
As no safety concerns were raised through this assessment, the Department has enabled the food additive use described in the information document by updating the List of Permitted Preservatives, effective August 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.
To obtain an electronic copy of the Notice of Modification to the List of Permitted Preservatives to Modify the Maximum Level of Use of Potassium Sorbate as a Class 3 Preservative in Cakes, Croissants, Danish Pastries and Muffins - Document Reference number: NOM/ADM-0035, please contact our publications office or send an e-mail to email@example.com with the subject heading "hpfb BCS nom-adm-0035-eng".
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including potassium sorbate. 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 "potassium sorbate" in the subject line of your e-mail.
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