Notice of Modification to the Lists of Permitted Food Additives to Extend the Use of Certain Food Additives to Human Milk Fortifier – Reference Number: NOM/ADM-0164 [2021-04-14]
Health Canada's Food Directorate completed safety assessments of carrageenan, gellan gum, lecithin, monoglycerides, potassium citrate, potassium hydroxide, and sodium citrate for use in human milk fortifier (HMF).
The results of these assessments support the safety of these food additives for use in HMF. Consequently, Health Canada has enabled their use as described in the information document below by modifying the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents and the List of Permitted pH Adjusting Agents, Acid-Reacting Materials and Water Correcting Agents, effective April 14, 2021.
The purpose of this communication is to publically announce the Department's decision in this regard and to provide the appropriate contact information for inquiries or for those wishing to submit new scientific information relevant to the safety of these food additives.
Information DocumentTo obtain an electronic copy of the Notice of Modification to the Lists of Permitted Food Additives to Extend the Use of Certain Food Additives to Human Milk Fortifier - Reference Number: NOM/ADM-0164, please contact our publications office or send an e-mail to email@example.com with the words "hpfb BCS nom-adm-0164-eng" in the subject line of your e-mail.
Health Canada's Food Directorate is committed to reviewing new scientific information on the safety in use of any permitted food additive, including carrageenan, gellan gum, lecithin, monoglycerides, potassium citrate, potassium hydroxide, and sodium citrate. Anyone wishing to submit new scientific information on the use of these additives or to submit 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 "Food Additives in Human Milk Fortifier (NOM-0164)" in the subject line of your e-mail.
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