Canada Enables the Use of Lactase from Kluyveromyces lactis in Lactose-reducing Enzyme Preparations and in Certain Dairy Foods

Selerant_Germany Introduces the QM Milk Standard 2020-January 2020 On February 2, 2022, Health Canada's Food Directorate published the safety of the use of food additive enzymes on “Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Lactase from Kluyveromyces lactis DS 80496 in Lactose-reducing Enzyme Preparations and in Certain Dairy Foods”. The regulation amends the List of permitted food enzymes.

 

The scope of the document outlines the following key points:

  • Approves the use of β galactosidase (“lactase”; EC 3.2.1.23) from Kluyveromyces lactis DS 80496 in the manufacture of lactose reducing enzyme preparations and in certain standardized and unstandardized dairy foods ;
  • Applicable on foods such as flavored milk, milk for the production of ice cream, sweetened condensed milk, whey, yogurt, and dulce de leche;
  • The function of the additive serves to catalyze the breakdown of the milk sugar and to increase the sweetness of dairy products as well as improve the texture of certain milk-derived products;
  • The food enzyme is intended to be used at a level consistent with Good Manufacturing Practice in Milk destined for use in ice cream mix, malted milk, skimmed milk variants, etc;
  • Information related to allergenicity, chemistry, microbiology, nutrition, and toxicology supports the safety of this food enzyme for its requested uses.

The regulation is effective from February 02nd, 2022.

To view the complete regulation, check out the Food News Monitoring System and stay up-to-date with the latest regulatory information.

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