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Food and Nutrition

Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Lactase from Bacillus licheniformis PP3930 in Lactose-Reducing Enzyme Preparations and Certain Standardized and Unstandardized Dairy Foods Document Reference Number: NOM/ADM-0090

Background

Health Canada received a food additive submission seeking approval for the use of lactase from Bacillus licheniformis PP3930 in certain standardized and unstandardized dairy foods.

Lactase from other source organisms is already permitted for use in Canada as a food enzyme in lactose-reducing enzyme preparations and a number of standardized and unstandardised dairy products. However, Blicheniformis PP3930 has not previously been permitted as a source organism for any enzyme in the List of Permitted Food Enzymes.

The results of Health Canada’s evaluation of available scientific data support the safety of lactase from Bacillus licheniformis PP3930 when used in bread, flour, whole wheat flour and unstandardized bakery products as requested by the petitioner.  Therefore, Health Canada has modified the List of Permitted Food Enzymes, effective April 5, 2017.

The purpose of this communication is to publically announce the Department's decision in this regard and to provide the appropriate contact information for any inquiries or for those wishing to submit any new scientific information relevant to the safety of this food additive.

Information Document

To obtain an electronic copy of the Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Lactase from Bacillus licheniformis PP3930 in Lactose-Reducing Enzyme Preparations and Certain Standardized and Unstandardized Dairy Foods, please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "hpfb BCS nom-adm-0090-eng".

Contact Information

Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including lactase. Anyone wishing to submit new scientific information on the use of this food additive or to submit any inquiries may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the word “lactase" in the subject line of your e-mail.

Bureau of Chemical Safety, Food Directorate

Supporting Information