Health Canada, which is the competent authority in charge for the food safety assessments, during the first three months of 2017 published five amendments for three different lists of permitted food additives.
Emulsifiying, Gelling, Stabilizing or thickening agents
These amendments permit the use of Polyglycerol Esters of Interesterified Castor Oil Fatty Acids in Unstandardized Chocolate Confectionery with a maximum level of 0.5% and Lactylated Mono- and Di-glycerides in whipped yogurt with maximum level of use of 0.5%.
The first remove “Solid cut meat with or without added phosphate salts”, “Solid cut poultry meat” and “Solid cut poultry meat that contains phosphate salts or water” from the list of foods that are permitted to contain transglutaminase.
The second allowed the use with Good Manufacturing Practice of the Glucose oxidase from the strain Aspergillus niger ZWGL528-72 in bread; flour; whole wheat flour and in unstandardized bakery products, while the third amendment permit the usage in the same food commodities of the second of the Amylase coming from the strain NBA (DS 68703) of Bacillus subtilis
List of Permitted Food Additives with Other Generally Accepted Uses
The NOM/ADM-0085 added also to the List of Permitted Food Additives with Other Generally Accepted Uses the Sodium Stearoyl-2-Lactylate as whipping agent with a maximum level of use of 0.05%.
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