Notice of modification to the List of permitted food enzymes to enable the use of pectin lyase from Aspergillus niger Rung373 in various standardized and unstandardized foods

Reference Number: NOM/ADM-0154 [2020-09-23]

Background

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of pectin lyase from Aspergillus niger Rung373 in various standardized and unstandardized foods.

Pectin lyase is a type of pectinase. Pectinase from other sources is already permitted for use in Canada in various standardized and unstandardized foods at a level consistent with Good Manufacturing Practice. However, the source organism A. niger Rung373 was not a permitted source for any food enzyme in Canada.

The results of the premarket assessment support the safety of pectin lyase from A. niger Rung373 for use in various standardized and unstandardized foods. Consequently, Health Canada has enabled the uses of pectin lyase from A. niger Rung373 described in the information document below by modifying the List of Permitted Food Enzymes, effective September 23, 2020.

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 Pectin Lyase from Aspergillus niger Rung373 in Various Standardized and Unstandardized Foods - Reference Number: NOM/ADM-0154, please contact our publications office or send an e-mail to hc.publications-publications.sc@canada.ca with the words "hpfb BCS nom-adm-0154-eng" in the subject line of your e-mail.

Contact information

Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any permitted food additive, including pectin lyase from A. niger Rung373. Anyone wishing to submit new scientific information on the use of this additive or to submit any inquiries on this modification may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the words "Pectin Lyase (NOM-0154)" in the subject line of your e-mail.

Bureau of Chemical Safety, Food Directorate
251 Sir Frederick Banting Driveway
Tunney's Pasture, PL: 2202C
Ottawa, Ontario K1A 0K9
E-mail: hc.bcs-bipc.sc@canada.ca

Supporting information

Food Additives