Health Canada, after completing its safety assessment published three notices of modification to the lists of permitted food additives.
The first Notice of Modification was published on January 4th, 2016, amending the List of Permitted Food Enzymes and enabling the use of Amylase obtained from Pseudomonas fluorescens DC88 in Distillers' Mash and in Starch used in the Production of Dextrins, Maltose, Dextrose, Glucose (Glucose Syrup) or Glucose Solids (Dried Glucose Syrup).
Amylase is an enzyme which is already permitted to use in those food commodities, but with different sources.
The second Notice of Modification to the List of Permitted Preservatives entered into force on January 8th, 2016, enabling the use of Potassium Lactate and Sodium Lactate as Preservatives in Unstandardized and Certain Standardized Marine and Fresh Water Animal Products.
The usage of these preservatives were already permitted in other foods.
Health Canada also updated the List of Permitted Sweeteners enabling the use of “rebaudioside M” (Reb M) as a high intensity sweeteners.
Steviol glycosides were already approved in Canada for various unstandardized foods.
The addition of this amendment is the usage of the RebM which is naturally present in the stevia leaf.
Steviol glycosides should be composed by one or any combination of Stevioside, Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside F, Rebaudioside M, Dulcoside A, Rubusoside, Steviolbioside and the total steviol glycosides content is not less than 95%.
This amendment came into force on January 15th, 2016.
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