Notice of Modification to the Lists of Permitted Food Additives to Enable the Use of Xanthan Gum as a Stabilizing Agent in Fish Roe (Caviar)

Background

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 stabilizing agent in fish roe (caviar).

Xanthan gum is already permitted for use in Canada as an emulsifying, gelling, stabilizing or thickening agent in a variety of foods, including French dressing, salad dressing, mustard pickles, relishes, a number of dairy products, and in unstandardized foods.

As no safety concerns were raised through this assessment, and since this food additive is already approved for use in other foods in Canada, the Department has enabling its use as described in the information document below by updating the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents, effective August 19, 2013. 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 Xanthan Gum as a Stabilizing Agent in Fish Roe (Caviar)- Document Reference number: NOM/ADM-0015,  please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "hpfb BCS nom-adm-0015-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 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 as a Stabilizing Agent in Fish Roe (Caviar)" in the subject line of your e-mail.

Bureau of Chemical Safety
251 Sir Frederick Banting Driveway
Tunney's Pasture, PL: 2202C
Ottawa, Ontario K1A 0K9

E-mail address: bcs-bipc@hc-sc.gc.ca

Supporting Information

Food Additives