Notice of Modification to the List of Permitted Starch-Modifying Agents to Enable the Use of Calcium Hypochlorite as a Starch-Modifying Agent
Background
Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for of the use of calcium hypochlorite, as a starch-modifying agent.
Since this is a food additive that was not previously permitted for use in Canada, Health Canada published a Notice of Proposal to Enable the Use of a New Food Additive, Calcium Hypochlorite, as a Starch-Modifying Agent on March 28, 2014, requesting comments. No comments were received by the Department as a result of this publication.
As no safety concerns were raised through this assessment, the Department has enabled the food additive use described in the information document by modifying the List of Permitted Starch-Modifying Agents, effective October 03, 2014. 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 this food additive.
Information Document
To obtain an electronic copy of the Notice of Modification to the List of Permitted Starch-Modifying Agents to Enable the Use of Calcium Hypochlorite as a Starch-Modifying Agent - Document Reference number: NOM/ADM-0037, please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "hpfb BCS nom-adm-0037-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 calcium hypochlorite. Anyone wishing to submit new scientific information on the use of this additive 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 words "calcium hypochlorite" in the subject line of your e-mail.