Notice of Modification to the Lists of Permitted Food Additives to Enable the Use of Sodium Carboxymethyl Cellulose to Inhibit Crystal Formation in Canned Mandarin Oranges and Wine
Health Canada's Food Directorate completed a detailed safety assessment of three separate food additive submissions seeking approval for the use of sodium carboxymethyl cellulose to inhibit crystal formation in a variety of foods.
This food additive is currently permitted in canned mandarin oranges and wine by two separate Interim Marketing Authorizations (IMAs).
As no safety concerns were raised through this assessment, the Department has enabled its use as described in the information document below by updating the List of Permitted Food Additives with Other Generally Accepted Uses, effective September 11, 2013. These modifications will replace the previous IMAs. 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 Additives with Other Generally Accepted Uses to Enable the Use of Sodium Carboxymethyl Cellulose to Inhibit Crystal Formation in Canned Mandarin Oranges and Wine- Document Reference number: NOM/ADM-0017, please contact our publications office or send an e-mail to email@example.com with the subject heading "hpfb BCS nom-adm-0017-eng".
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including sodium carboxymethyl cellulose. 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 "sodium carboxymethyl cellulose in canned mandarin oranges and/or wine" in the subject line of your e-mail.
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