Thông báo - Thông báo của các nước thành viên: Notice of Modification to the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents to Enable the Use of Carob Bean Gum and Xanthan Gum in Mincemeat Reference Number: NOM/ADM-0104.
| Mã WTO |
G/SPS/N/CAN/1138 |
| Ngày thông báo |
04/10/2017 |
| Loại thông báo |
Bình thường |
| Tiêu đề |
Notice of Modification to the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents to Enable the Use of Carob Bean Gum and Xanthan Gum in Mincemeat Reference Number: NOM/ADM-0104. |
| Tóm tắt |
Health Canada's Food Directorate received a food additive submission seeking approval for the use of carob bean gum (locust bean gum) and xanthan gum as thickening agents in mincemeat. However, carob bean gum and xanthan gum are not among the food additives currently permitted for use as thickening agents in mincemeat. Therefore, the petitioner requested a level of use consistent with Good Manufacturing Practice (GMP). As no safety concerns were raised through Health Canada's assessment the Department has enabled carob bean gum and xanthan gum for use as thickening agents in mincemeat as described in the information document below by updating the List of Permitted Emulsifying, Gelling, Stabilizing, or Thickening Agents, effective 26 September 2017.
The purpose of this communication is to publically announce the Department's decision in this regard and to provide the appropriate contact information for any inquiries or for those wishing to submit any new scientific information relevant to the safety of these food additives.
|
| Sản phẩm |
Carob bean gum and xanthan gum (ICS Code: 67.220.20) |
| Quốc gia |
Canada |
Tệp đính kèm:
NCAN1138.pdf
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