Update to the Lists of Permitted Food Additives to Enable the Use of Hexose Oxidase from Hansenula polymorpha (B13-HOX4-Mut45) as a Food Enzyme in Some Dairy and Bakery Products
Health Canada's Food Directorate has completed a detailed safety assessment of a food additive submission seeking to enable the use of hexose oxidase from hansenula polymorpha (B13-HOX4-Mut45) as a food enzyme in certain cheese, bakery and milk products.
Health Canada previously consulted on this assessment through its Technical Consultation on Health Canada's Proposal to Enable the Use of the Food Additive 'Hexose Oxidase' in pizza mozzarella cheese, part-skim pizza mozzarella cheese, ultra-heat treated milk, and dough for bread, baking and pasta.
As no safety concerns were raised, either through this assessment, nor through the comments received during the corresponding consultation, the Department has enabled the use of hexose oxidase as described in the information document available below, by updating the List of Permitted Food Enzymes, effective June 4, 2013. 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 hexose oxidase. 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 "hexose oxidase" 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: firstname.lastname@example.org
To obtain an electronic copy of the document, Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Hexose Oxidase from Hansenula polymorpha (B13-HOX4-Mut45) as a Food Enzyme in Certain Cheese, Bakery and Milk Products - Document Reference number: NOM/ADM-0010, please contact our publications office or send an e-mail to email@example.com with the subject heading "hpfb nom-adm-0010-eng".
Reporting to Canadians
For more information on this initiative, please contact the Bureau of Chemical Safety at firstname.lastname@example.org, using the words "hexose oxidase" in the subject box of your e-mail.
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