On October 25th, 2021, Health Canada published the additive regulation on the “Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Maltogenic α-Amylase from Three Sources in Bread, Flour, Whole Wheat Flour, and Unstandardized Bakery Products”.
The scope of the document summarizes as below:
- Usage of maltogenic alpha- (α-) amylase from Bacillus licheniformis HyGe750n6, B. subtilis RF13018, and Saccharomyces cerevisiae M17906;
- The food enzyme is intended to be used at a maximum level consistent with Good Manufacturing Practice;
- The purpose of using maltogenic α-amylase is to delay the staling of baked goods;
- Information related to allergenicity and toxicology supports the safety of maltogenic α-amylase from these sources for its requested uses.
The regulation is effective from October 25th, 2021.
To view the complete regulation, check out the Food News Monitoring System.
