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Health Canada approves Aspergillus niger as a new source of lipase enzyme

Canada

Oct 30, 2024

Health Canada's Food and Nutrition Directorate received a food additive submission seeking authorization for the use of lipase from Aspergillus niger strain PLR in the manufacture of bread, flour, whole wheat flour, pasta (dry and fresh), and unstandardized bakery products (e.g. steamed bread, rolls, pastries, cakes, tortillas, waffles, biscuits, pancakes, donuts, cookies, crackers, and pizza dough). The petitioner requested a maximum level of use for this food enzyme of "Good Manufacturing Practice".

At the time of the petitioner's submission, lipase from other sources was already permitted for use in the foods of interest to the petitioner. However, A. niger strain PLR was not a permitted source for any food enzyme in Canada.

 

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

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