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Notice of Modification to the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents to Extend the Use of Sucrose Esters of Fatty Acids in Dry Sauce bases or Mixes, Dry Soup bases or Mixes, and Unstandardized Dairy-based Beverages - Reference Number: NOM/ADM-0121 [2018-07-18]
Background
Health Canada's Food Directorate completed a detailed safety assessment of two food additive submissions seeking approval for the use of sucrose esters of fatty acids in the manufacture of dry sauce bases or mixes, dry soup bases or mixes, and unstandardized dairy-based beverages.
The food additive sucrose esters of fatty acids is already permitted for use in Canada as an emulsifier and stabilizer in various unstandardized foods.
As the safety in use of the additive was supported by Health Canada’s evaluation, the Department has enabled the use of the food additive sucrose esters of fatty acids described in the information document below by updating the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents, effective July 18, 2018.
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 Emulsifying, Gelling, Stabilizing or Thickening Agents to Extend the Use of Sucrose Esters of Fatty Acids in Dry Sauce or Dry Soup bases or Mixes and Unstandardized Dairy-based Beverages - Reference Number: NOM/ADM-0121, please contact our publications office or send an e-mail to hc.publications-publications.sc@canada.ca with the subject heading "hpfb BCS nom-adm-0121-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 sucrose esters of fatty acids. 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 "sucrose esters of fatty acids (NOM-0121)" in the subject line of your e-mail.
Bureau of Chemical Safety, Food Directorate
Supporting Information
Food Additives
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