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Glucose oxidase included in the list of enzymes authorized for foods


Mar 27, 2024

Health Canada's Food Directorate received a food additive submission seeking authorization for the use of glucose oxidase from Saccharomyces cerevisiae LALL-GO in bread, flour, whole wheat flour, and unstandardized bakery products. The requested maximum level of use for this food enzyme is according to Good Manufacturing Practice.

At the time the petitioner filed the submission, glucose oxidase from certain other sources was permitted for use in the same foods requested by the petitioner, and there were two other strains of S. cerevisiae, each of which was a permitted source for another food enzyme (α-Amylase (maltogenic) and Lipase, respectively). However, the petitioner's strain, S. cerevisiae LALL-GO, was not permitted as a source for any food enzyme in Canada.

For further information (in English), click on the Link

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