Health Canada's Food Directorate completed a detailed safety assessment of the use of protease obtained from Bacillus subtilis Raα1102 as a food enzyme at a maximum level of use consistent with good manufacturing practice in bread, flour, whole wheat flour and unstandardized bakery products.
This protease is intended to be used in the prevention or delay of staling after baking at mid-high baking temperatures and is added to the flour with the intent to improve the freshness of the bread during its regular shelf-life.
Protease is already permitted for use in Canada as a food enzyme in bread, flour, whole wheat flour and unstandardized bakery products.
As no safety concerns were raised through this assessment, the Department has enabled the food additive use described in the information document by updating the List of Permitted Food Enzymes, effective July 25, 2014. 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.
To obtain an electronic copy of the Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Protease Obtained from Bacillus subtilis Raα1102 as a Food Enzyme in Bread, Flour, Whole Wheat Flour, and Unstandardized Bakery Products - Document Reference number: NOM/ADM-0029, please contact our publications office or send an e-mail to firstname.lastname@example.org with the subject heading "hpfb BCS nom-adm-0029-eng".
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including protease from Bacillus subtilis Raα1102. 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 "protease from Bacillus subtilis Raα1102" in the subject line of your e-mail.