Notice - Notification of WTO Members: Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Maltogenic alpha-Amylase from Bacillus subtilis ROM in Bread, Flour, Whole Wheat Flour, and Unstandardized Bakery Products
| WTO code |
G/SPS/N/CAN/1509 |
| Date notice |
16/06/2023 |
| Notice type |
Regular |
| Title |
Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Maltogenic alpha-Amylase from Bacillus subtilis ROM in Bread, Flour, Whole Wheat Flour, and Unstandardized Bakery Products |
| Summary |
Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of maltogenic alpha-amylase (α-amylase) from Bacillus subtilis ROM in bread, flour, whole wheat flour, and unstandardized bakery products. The requested maximum level of use for this food enzyme is Good Manufacturing Practice
The results of the premarket assessment support the safety maltogenic α-amylase from B. subtilis ROM for its requested uses. Consequently, Health Canada has enabled the use of maltogenic α-amylase from this source as described in the information document by modifying the List of Permitted Food Enzymes, effective 9 June 2023.
The purpose of this information document is to publicly 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 additive.
|
| Product |
Maltogenic alpha-Amylase from Bacillus subtilis ROM in bread, flour, whole wheat flour, and unstandardized bakery products (ICS codes: 67.220.20) |
| Country |
Canada |
File attach:
NCAN1509.pdf
Orther Notice: