Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Maltogenic alpha-Amylase from Bacillus licheniformis HyGe767n2 in Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products – Reference Number: NOM/ADM-0178

Health Canada’s Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of maltogenic alpha-amylase from Bacillus licheniformis HyGe767n2 in bread, flour, whole wheat flour, and unstandardized bakery products. The results of the premarket assessment support the safety of maltogenic alpha-amylase from B. licheniformis HyGe767n2 for its requested uses. Consequently, Health Canada has enabled the use of maltogenic alpha-amylase from this source as described in the information document below by modifying the List of Permitted Food Enzymes, effective January 19, 2022. View original article here Source

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