Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of maltogenic alpha-amylase (α-amylase) from Bacillus subtilis ROM in bread, flour, whole wheat flour, and unstandardized bakery products. The requested maximum level of use for this food enzyme is Good Manufacturing Practice.
The results of the premarket assessment support the safety maltogenic α-amylase from B. subtilis ROM for its requested uses. Consequently, Health Canada has enabled the use of maltogenic α-amylase from this source as described in the information document below by modifying the List of Permitted Food Enzymes, effective June 09, 2023.
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