Canada Modifies the List of Permitted Food Enzymes to enable the use of Glutaminase from Bacillus licheniformis

On October 04^th, 2021, Health Canada published an amendment on the “Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Glutaminase from Bacillus licheniformis SJ13263 in Various Foods” modifying the list of permitted food enzymes.

The scope of the document highlights the following:

• Approves the use of glutaminase from Bacillus licheniformis SJ13263 as a food enzyme in bread, dairy-based flavoring preparation, flour, hydrolyzed animal, milk and vegetable protein, pasta, unstandardized bakery products, whole wheat flour, and yeast extract;
• The food enzyme is intended to be used at a maximum level consistent with Good Manufacturing Practice;
• In the manufacturing of hydrolyzed animal, milk and vegetable protein, dairy-based flavoring preparations, and yeast extract, the enzyme glutaminase is used to increase the levels of glutamate in order to enhance flavor;
• Glutaminase from another microbial source is already permitted for use in certain foods;
• The available data supports the safety of the use of enzymes in various foods and poses no risk to human health.
  

The regulation is effective from October 04^th, 2021.

To view the complete regulation, check out the Food News Monitoring System.