Notice of Modification to the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents and the List of Permitted Food Additives with Other Generally Accepted Uses to Enable the Use of Lactylated Mono- and Di-glycerides as an Emulsifying Agent and Sodium Stearoyl-2-Lactylate as a Whipping Agent, respectively, in Whipped Yogurt - Reference Number: NOM/ADM-0085

Health Canada's Food Directorate completed a premarket assessment of the requested use of Lactylated Mono- and Di-glycerides and Sodium Stearoyl-2-Lactylate in whipped yogurt. The assessment considered the toxicological safety of Lactylated Mono- and Di-glycerides and Sodium Stearoyl-2-Lactylate for this use, and no food safety concerns were identified.

Both additives are already permitted for use in Canada. Lactylated mono- and di-glycerides are permitted as an emulsifying agent in unstandardized foods, a food category that includes whipped yogurt. Sodium stearoyl-2-lactylate is permitted as a whipping agent in certain standardized egg products and in oil toppings or topping mixes.

As no safety concerns were raised through Health Canada's assessment, the Department has enabled the food additive use of Lactylated Mono- and Di-glycerides as an emulsifying agent and Sodium Stearoyl-2-Lactylate as a whipping agent described in the information document below by updating the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents and List of Permitted Food Additives with Other Generally Accepted Uses effective 4 January 2017. 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.