Notice of Modification to the List of Permitted Food Additives with Other Accepted Uses to Enable the Use of Potassium Polyaspartate in Wine
Reference Number: NOM/ADM-0162
Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of potassium polyaspartate in wine.
Health Canada’s Proposal to Enable the Use of Potassium Polyaspartate to Inhibit Crystal Formation in Wine [NOP/ADP-0035] was published on July 24, 2020. The proposal was open to the public for comment for 75 days. No comments were received during this period.
The results of the premarket assessment support the safety and efficacy of potassium polyaspartate for its requested use. Consequently, Health Canada has enabled the use of potassium polyaspartate as described in the information document below by modifying the List of Permitted Food Additives with Other Accepted Uses, effective February 22, 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 this food additive.
To obtain an electronic copy of the Notice of Modification to the List of Permitted Food Additives with Other Accepted Uses to Enable the Use of Potassium Polyaspartate in Wine - Reference Number: NOM/ADM-0162, please contact our publications office or send an e-mail to email@example.com with the words "hpfb BCS nom-adm-0162-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 potassium polyaspartate. Anyone wishing to submit new scientific information on the use of this additive 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 "potassium polyaspartate (NOM-0162)" in the subject line of your e-mail.
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