Carob bean gum and xanthan gum (ICS Code: 67.220.20)

Notice of Modification to the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents to Enable the Use of Carob Bean Gum and Xanthan Gum in Mincemeat Reference Number: NOM/ADM-0104

Health Canada's Food Directorate received a food additive submission seeking approval for the use of carob bean gum (locust bean gum) and xanthan gum as thickening agents in mincemeat. However, carob bean gum and xanthan gum are not among the food additives currently permitted for use as thickening agents in mincemeat. Therefore, the petitioner requested a level of use consistent with Good Manufacturing Practice (GMP).

###pList of Permitted Emulsifying, Gelling, Stabilizing, or Thickening Agents, effective 26 September 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 these food additives.