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Update Date
Jul 11, 2018 1:30:51 AM
Division
Risk Information Division
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74

[Canada] Notice of Modification to the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents to Enable the Use of Gellan Gum in Certain Standardized Flavoured Milks (2018-07-09)

Notice of Modification to the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents to Enable the Use of Gellan Gum in Certain Standardized Flavoured Milks – Reference Number: NOM/ADM-0119

 

Background

Health Canada's Food Directorate completed a detailed safety evaluation of a food additive submission seeking approval for the use of gellan gum in the manufacture of certain standardized flavoured milks.

Gellan gum is already permitted for use in unstandardized dairy products and unstandardized beverages at maximum levels of use of 0.15% and 0.08%, respectively.

As the safety in use of the additive was supported by Health Canada’s evaluation, the Department has enabled the use of the food additive gellan gum described in the information document below by updating the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents, effective July 9, 2018.

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 Emulsifying, Gelling, Stabilizing or Thickening Agents to Enable the Use of Gellan Gum in Certain Standardized Flavoured Milks - Reference Number: NOM/ADM-0119, please contact our publications office or send an e-mail to hc.publications-publications.sc@canada.ca with the subject heading "hpfb BCS nom-adm-0119-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 gellan gum. Anyone wishing to submit new scientific information on the use of this 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 words "gellan gum (NOM-0119)" in the subject line of your e-mail.

Bureau of Chemical Safety, Food Directorate

 

 

Supporting Information

Food Additives

 

 

 

 

 

 

 

 

 

 

 

 

 

https://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/modification-permitted-thickening-gellan-gum-milk.html