加拿大批准一种来自枯草芽孢杆菌RF12029的产麦芽糖α-淀粉酶用于面包、面粉、全麦面粉和非标准化焙烤产品中

Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of maltogenic alpha-amylase from Bacillus subtilis RF12029 in the manufacture of bread, flour, whole wheat flour, and unstandardized bakery products.

Maltogenic alpha-amylase from other source organisms is already specifically permitted for use as a food enzyme in Canada in the manufacture of all the foods of interest to the petitioner.

As no safety concerns were identified through Health Canada’s assessment, the Department has enabled the use of the food additive maltogenic alpha-amylase from B. subtilis RF12029 as described in the information document below by modifying the List of Permitted Food Enzymes, effective November 8, 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.