Health Canada approves Saccharomyces cerevisiae as a new source of α-amylase enzyme
Canada
Sep 10, 2024
Health Canada's Food and Nutrition Directorate received a food additive submission seeking authorization for the use of maltogenic alpha-amylase (α-amylase) from Saccharomyces cerevisiae LALL-MA+ in bread, flour, whole wheat flour, and unstandardized bakery products. The petitioner requested a maximum level of use for this food enzyme of "Good Manufacturing Practice".
Health Canada's Food and Nutrition Directorate completed a premarket safety assessment of maltogenic α-amylase from S. cerevisiae LALL-MA+ for use as a food enzyme in bread, flour, whole wheat flour, and unstandardized bakery products.
At the time of the petitioner's submission, maltogenic α-amylase from other sources was already permitted in the foods requested by the petitioner. However, the new source organism, S. cerevisiae LALL-MA+, was not a permitted source for any food enzyme in Canada.
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