Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of xanthan gum as a thickening agent in infant formula that is based on isolated amino acids or protein hydrolysates, or both.
Xanthan gum is already permitted for use in Canada as a thickening agent in a variety of standardized foods at levels consistent with GMP or up to 0.5%.
As no safety concerns were raised through this assessment, the Department has enabled the food additive use described in the information document by modifying the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents, effective October 24, 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 Emulsifying, Gelling, Stabilizing or Thickening Agents to Enable the Use of Xanthan Gum as a Thickening Agent in Infant Formula Based on Isolated Amino Acids or Protein Hydrolysates, or Both- Document Reference number: NOM/ADM-0040, please contact our publications office or send an e-mail to firstname.lastname@example.org with the subject heading "hpfb BCS nom-adm-0040-eng".
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including xanthan 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 "xanthan gum in infant formula based on isolated amino acids or protein hydrolysates, or both" in the subject line of your e-mail.