Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Maltogenic alpha-Amylase from Bacillus licheniformis HyGe767n2 in Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products

Reference Number: NOM/ADM-0178 [2022-01-19]

Background

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of maltogenic alpha-amylase from Bacillus licheniformis HyGe767n2 in bread, flour, whole wheat flour, and unstandardized bakery products.

Maltogenic alpha-amylase from other sources is already permitted in these foods. The new source organism, B. licheniformis HyGe767n2, was not a permitted source for any food enzyme in Canada.

The results of the premarket assessment support the safety of maltogenic alpha-amylase from B. licheniformis HyGe767n2 for its requested uses. Consequently, Health Canada has enabled the use of maltogenic alpha-amylase from this source as described in the information document below by modifying the List of Permitted Food Enzymes , effective January 19, 2022.

The purpose of this communication is to publically announce the Department's decision in this regard and to provide the appropriate contact information for those wishing to submit an inquiry or new scientific information relevant to the safety of this food enzyme from this new source.

Information Document

To obtain an electronic copy of the Notice of Modification to theList of Permitted Food Enzymes to Enable the Use of Maltogenic alpha-Amylase from Bacillus licheniformis HyGe767n2 in Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products - Reference Number: NOM/ADM-0178, please contact our publications office or send an e-mail to publications-publications@hc-sc.gc.ca with the words "hpfb BCS nom-adm-0178-eng" in the subject line of your e-mail.

Contact Information

Health Canada's Food Directorate is committed to reviewing new scientific information on the safety in use of any permitted food additive, including maltogenic alpha-amylase from B. licheniformis HyGe767n2. Anyone wishing to submit an inquiry or new scientific information on the use of this additive may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the words "maltogenic alpha-amylase (NOM-0178)" 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: bcs-bipc@hc-sc.gc.ca

Supporting Information
Food Additives

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