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加拿大扩大脂肪酸蔗糖酯的使用范围

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放大字体  缩小字体 2018-08-07 03:52:41  来源:加拿大卫生部  浏览次数:294
核心提示:加拿大扩大脂肪酸蔗糖酯的使用范围,规定其在干酱基或其混合物,干汤基或其混合物按照0.5%的添加量使用;非标准化的乳制品饮料中按照0.07%的添加量使用。
发布单位
加拿大卫生部
加拿大卫生部
发布文号 NOM/ADM-0121
发布日期 2018-07-18 生效日期 2018-07-18
有效性状态 废止日期 暂无
属性 法规 专业属性 限量相关
备注 加拿大扩大脂肪酸蔗糖酯的使用范围,规定其在干酱基或其混合物,干汤基或其混合物按照0.5%的添加量使用;非标准化的乳制品饮料中按照0.07%的添加量使用。
 

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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