Health Canada's Food Directorate completed a premarket safety assessment of each of three food additive submissions seeking approval for the use of maltogenic alpha-amylase from Bacillus licheniformis HyGe750n6, B. subtilis RF13018, and Saccharomyces cerevisiae M17906 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 organisms, B. licheniformis HyGe750n6, B. subtilis RF13018, and S. cerevisiae M17906, were not permitted sources for any food enzyme in Canada.
The results of the premarket assessments support the safety of maltogenic alpha-amylase from these three sources for their requested uses. Consequently, Health Canada has enabled the use of maltogenic alpha-amylase from B. licheniformis HyGe750n6, B. subtilis RF13018, and S. cerevisiae M17906 as described in the information document below by modifying the List of Permitted Food Enzymes, effective 25 October 2021. Health Canada has also updated the entries for the sources B. licheniformis MDT06-221, B. subtilis BS154, and B. subtilis RF12029 in the List to reflect the alpha configuration of the maltogenic amylase, as described in the information document.
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 the three new sources.