Increased levels for calcium propionate and potassium sorbate in roti - Reference Number: NOM/ADM-0115
Notice of Modification to the List of Permitted Preservatives to Increase the Maximum Level of Use of Calcium Propionate and Potassium Sorbate in Roti – Reference Number: NOM/ADM-0115
Background
Health Canada's Food Directorate received a food additive submission seeking an increase in the maximum level of use of calcium propionate and potassium sorbate, respectively, in roti, a traditional flatbread.
Calcium propionate and potassium sorbate have already been permitted as preservatives in roti, an unstandardized food, at maximum levels of 2,000 parts per million (p.p.m.) (calculated as propionic acid) and 1,000 p.p.m (calculated as sorbic acid), respectively. These levels were requested to be increased to the same levels that are permitted in soft flour tortillas, a flatbread similar to roti, to increase the shelf life of roti.
Health Canada did not identify any food safety concerns with permitting roti to contain these preservatives at the same levels that are permitted in soft flour tortillas. Therefore, as explained in the information document below, the Department has increased the maximum level use of calcium propionate and potassium sorbate in roti by modifying Part 3 of the List of Permitted Preservatives, effective May 25, 2018.
The purpose of this communication is to publically announce the Department's decision in this regard and to provide contact information for inquiries or for those wishing to submit 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 Preservatives to Increase the Maximum Level of Use of Calcium Propionate and Potassium Sorbate in Roti - Reference Number: NOM/ADM-0115, please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "hpfb BCS nom-adm-0115-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 propionate and potassium sorbate. Anyone wishing to submit new scientific information on the use of these 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 words "calcium propionate and potassium sorbate (NOM-0115)" in the subject line of your e-mail.
Bureau of Chemical Safety, Food Directorate
Supporting Information