Update to the List of Permitted Food Enzymes to Enable the Use of Lipases obtained from Candida rugosa and Penicillium roquefortii, as Food Enzymes in Dairy Based Flavouring Preparations
Background
Health Canada's Food Directorate completed a detailed safety assessment two food additive submissions seeking approval for the use of lipase obtained from the source organisms Candida rugosa and Penicillium roquefortii as food enzymes in dairy based flavouring preparations at a maximum level of use in accordance with good manufacturing practice.
Lipase is already permitted for use in Canada as a food enzyme in various foods, including dairy based flavouring preparations. However, neither C. rugosa nor P. roquefortii are approved source organisms.
As no safety concerns were raised through this assessment, the Department has enabled the food additive use described in the information document below by updating the List of Permitted Food Enzymes, effective June 25, 2015.
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.
Information Document
To obtain an electronic copy of the Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Lipases obtained from Candida rugosa and Penicillium roquefortii, respectively, as Food Enzymes in Dairy Based Flavouring Preparations - Document Reference number: NOM/ADM-0052, please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "hpfb BCS nom-adm-0052-eng".
Contact Information
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including lipases from C. rugosa and P. roquefortii. Anyone wishing to submit new scientific information on the use of these food additives or to submit any inquiries may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the word "lipase" in the subject line of your e-mail.