Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of maltogenic alpha-amylase from Bacillus licheniformis HyGe767n2 in bread, flour, whole wheat flour, and unstandardized bakery products.
Maltogenic alpha-amylase from other sources is already permitted in these foods. The new source organism, B. licheniformis HyGe767n2, was not a permitted source for any food enzyme in Canada. Health Canada has enabled the use of maltogenic alpha-amylase from this source as described in the information document below by modifying the List of Permitted Food Enzymes , effective January 19, 2022.
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