Consultation on Health Canada's proposal to amend the Food and Drug Regulations to permit the use of acacia gum modified with Octenyl Succinic Anhydride as an emulsifier

Notice to the reader:

The online consultation is now closed.

As a result of this process, the proposal to permit the use of Acacia gum (gum arabic) modified with Octenyl Succinic Anhydride (OSA) as an emulsifier was published in the Canada Gazette, Part II on June 6, 2012. The proposed use of this food additive in Canada as described is now enabled.

For more information on this initiative, please contact the Bureau of Chemical Safety's Chemical Health Hazard Assessment Division at

Health Canada's Food Directorate has recently completed a detailed safety assessment of 'acacia gum (gum arabic) modified with Octenyl Succinic Anhydride', for use as a food additive in unstandardized beverages (e.g. fruit-flavoured drinks, carbonated beverages), salad dressings, sauces, and icing and flavouring preparation.

Since no safety concerns have been raised through this assessment, the department is proposing amendments to Division 16, Part B of the Regulations to enable the use described in the consultation document. The purpose of this communication is to seek comments on this proposed action.

How to get Involved

This consultation is open for comment starting November 03, 2011 until January 16, 2012 (75 calendar days). Comments on this proposal may be submitted in writing, by regular mail or electronically.  If you are submitting your comments electronically, please use the words "Acacia Gum modified with OSA" in the subject box of your e-mail.

Bureau of Chemical Safety
Chemical Health Hazard Assessment Division
251 Sir Frederick Banting Drive
Health Canada, Tunney's Pasture
Address Locator: 2201C
Ottawa, Ontario K1A 0L2

Phone: 613-957-0973
Fax: 613-954-4674

Consultation Document

Submissions must be received by 11:59 p.m. EST, January 16, 2012.

Supporting Information

Reporting to Canadians

Health Canada will make the results of this consultation available on this Web site. If you have any questions, contact us at

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