Lipase (ICS Codes: 67.220.20)

Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Lipase from Candida cylindracea AE-LAYH in Bread, Flour, Whole Wheat Flour, Unstandardized Bakery Products, Dairy-based Flavouring Preparations and Modified Fats and Oils – Reference Number: NOM/ADM-0100

Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of lipase from the yeast Candida cylindracea AE-LAYH in bread, flour, whole wheat flour, unstandardized bakery products, dairy-based flavouring preparations and modified fats and oils. This enzyme is intended to function as a dough conditioner in bakery applications; to help in the development of flavour in enzyme-modified cheese paste and enzyme-modified dairy paste which are in turn used to flavour certain foods; and it would also be used in the manufacture of modified fats and oils, in particular, docosahexaenoic acid (DHA)-eicosapentaenoic acid (EPA) fish oil concentrates.

The List of Permitted Food Enzymes (https://www.canada.ca/en/healt...) already permits the use of lipase from other source organisms in the manufacture of the foods of interest to the petitioner. Lipase from Candida rugosa in particular is permitted in "dairy-based flavouring preparations", a food category that includes enzyme-modified cheese paste and enzyme-modified dairy paste.

As no safety concerns were raised through Health Canada's assessment the Department has enabled the food additive use of lipase from C. cylindracea AE-LAYH described in the information document below by updating the List of Permitted Food Enzymes, effective 18 August 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.