Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Phospholipase from Aspergillus oryzae AT969 in Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products
April 15, 2020
Background
Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of phospholipase from Aspergillus oryzae AT969 in bread, flour, whole wheat flour and unstandardized bakery products.
Phospholipase from Aspergillus niger (PLA-54) is already permitted in bread, flour, whole wheat flour and unstandardized bakery products, though A. oryzae AT969, which expresses phospholipase A1 from Valsaria rubicosa, is not a permitted source organism for any food enzyme in Canada.
The results of the premarket assessment support the safety of phospholipase from A. oryzae AT969 for its requested uses. Consequently, Health Canada has enabled the use of phospholipase from A. oryzae AT969 described in the information document below by modifying the List of Permitted Food Enzymes, effective April 15, 2020.
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 Food Enzymes to Enable the Use of Phospholipase from Aspergillus oryzae AT969 in Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products - Reference Number: NOM/ADM-0146, please contact our publications office or send an e-mail to hc.publications-publications.sc@canada.ca with the words "hpfb BCS nom-adm-0146-eng" in the subject line of your e-mail.
Contact Information
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any permitted food additive, including phospholipase from A. oryzae AT969. Anyone wishing to submit new scientific information on the use of this additive or to submit any inquiries on this modification may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the words "phospholipase (NOM-0146)" in the subject line of your e-mail.
Bureau of Chemical Safety, Food Directorate
251 Sir Frederick Banting Driveway
Tunney’s Pasture, PL: 2202C
Ottawa, ontario K1A 0K9
E-mail: hc.bcs-bipc.sc@canada.ca
Supporting Information
Food Additives
