Notice of Modification to the Lists of Permitted Food Additives to Enable the Use of Amylase Produced by Bacillus licheniformis JS1252 in Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products
Health Canada's Food Directorate has completed a detailed safety assessment of a food additive submission seeking to enable the use of amylase produced by Bacillus licheniformis JS1252 in bread, flour, whole wheat flour and unstandardized bakery products.
Health Canada previously approved the use of this food additive in other food applications described in the List of Permitted Food Enzymes.
As no safety concerns were raised through this assessment, and since this food additive is already approved for use in other foods in Canada, the Department is enabling the use of this food additive as described in the information document below. 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 additive.
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including amylase Produced by Bacillus licheniformis JS1252. 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 "Amylase produced by Bacillus licheniformis JS1252" in the subject line of your e-mail.
Bureau of Chemical Safety
251 Sir Frederick Banting Driveway
Tunney's Pasture, PL: 2202C
Ottawa, Ontario K1A 0L2
E-mail address: email@example.com
Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Amylase Produced by Bacillus licheniformis JS1252 in Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products - Reference Number NOM/ADM-0003
Reporting to Canadians
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