Pectinase from new sources added to the List of Permitted Food Enzymes – Reference Number: NOM/ADM-0109

Notice of Modification to the List of Permitted Food Enzymes to Enable the Use Pectinase from Trichoderma reesei RF6197 and from Trichoderma reesei RF6201 in Single-strength Fruit Juices, Wine, and Unstandardized Fruit and Vegetable Products – Reference Number: NOM/ADM-0109

Background

Health Canada's Food Directorate completed a detailed safety assessment of two food additive submissions seeking approval for the use of two pectinases, polygalacturonase from Trichoderma reesei RF6197 and pectin esterase from Trichoderma reesei RF6201, respectively, in the manufacture of single-strength fruit juices, wine, fruit purées, vegetable purées, and fruit spreads.

Pectinase from other microbial sources is already permitted for use in single-strength fruit juices and wine, and from one of these sources in unstandardized fruit and vegetable products. The Food Directorate determined that information related to the safety of pectinase from Trichoderma reesei RF6197 and from Trichoderma reesei RF6201 supports the use of this food enzyme from these sources in the manufacture of the same foods; therefore, the Department has extended the use of the food additive pectinase described in the information document by updating the List of Permitted Food Enzymes, effective February 1, 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 Food Enzymes to Enable the Use of Pectinase from Trichoderma reesei RF6197 and from Trichoderma reesei RF6201 in Single-strength Fruit Juices, Wine, Unstandardized Fruit and Vegetable Products - Reference Number: NOM/ADM-0109, please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "hpfb BCS nom-adm-0109-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 the pectinase from Trichoderma reesei RF6197 and Trichoderma reesei RF6201. Anyone wishing to submit new scientific information on the use of these additives 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 "comments on NOM/ADM-0109 (pectinase)" in the subject line of your e-mail.

Bureau of Chemical Safety, Food Directorate

Supporting Information

Food Additives