Health Canada modified two lists of permitted food additives, after completing the food safety assessments.
Other Generally Accepted Uses
This list was last modified by the notice of modification published on July 7, 2016, which now enable sodium hydrogen malate as a coating in the unstandardized flavoring preparations to be used in or upon chewing gum, dry beverage mixes or unstandardized confectionery with a limit of 1.5% in the finished product, while in the unstandardized flavoring preparations to be used in or upon gelatin dessert powders with a limit of 0.5% in the finished product.
The first approve the usage of the peroxidase from Aspergillus niger MOX-54 in liquid whey treated with hydrogen peroxide, where the liquid whey is destined for the manufacture of dried whey products with GMP (Good manufacturing Practice) level.
The second approved the usage of protease from Geobacillus stearothermophilus TP7 as a food enzyme at a maximum level of use in accordance with GMP in hydrolyzed animal, milk, and vegetable protein, and in hydrolyzed yeast.
The use of protease was already permitted in different food commodities, but with this last notice Health Canada introduced a new strain of microorganism in the List of permitted food enzyme as permitted source.
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