Notice of modification to the list of permitted food enzymes to enable the use of phospholipase from Aspergillus oryzae AT969 in Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products
Canada
Apr 29, 2020
Health Canadaâs Food Directorate received a food additive submission seeking approval for the use of phospholipase A1 from Aspergillus oryzae AT969, as a food enzyme in bread, flour, whole wheat flour and unstandardized bakery products. The food enzyme is intended to be used at a level consistent with Good Manufacturing Practice.
Phospholipase from other sources is already permitted for use in Canada as a food enzyme in bread, flour, whole wheat flour and unstandardized bakery products. A. oryzae AT969, which expresses phospholipase A1 from Valsaria rubicosa, is not a permitted source organism for any food enzyme in Canada.
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