Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of beta-amylase (β-amylase) from Bacillus flexus AE-BAF in mochi and dango, which are glutinous rice cakes. The requested maximum level of use for this food enzyme is Good Manufacturing Practice.
The results of the premarket assessment support the safety of β-amylase from B. flexus AE-BAF for its requested use. Consequently, Health Canada has enabled the use of β-amylase from this source as described in the information document below by modifying the List of Permitted Food Enzymes, effective March 28, 2023.
The purpose of the information document is to publicly announce the Department's decision in this regard and to provide the appropriate contact information for those wishing to submit an inquiry or new scientific information relevant to the safety of this food additive.
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