Sucrose esters of fatty acids (ICS Code: 67.220.20)

Notice of Modification to the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents to Extend the Use of Sucrose Esters of Fatty Acids in Dry Sauce or Dry Soup Bases or Mixes and Unstandardized Dairy-Based Beverages - Reference Number: NOM/ADM-0121

Health Canada's Food Directorate received two food additive submissions seeking approval for the use of sucrose esters of fatty acids as an emulsifier and stabilizer at a maximum level of use of 0.5% in dry sauce or dry soup bases or mixes and 0.07% in unstandardized dairy-based beverages.

Sucrose esters of fatty acids is already permitted for use in Canada as an emulsifier and stabilizer in carotenoid colour preparations, unstandardized confectionery, unstandardized confectionery coatings, whipped vegetable oil topping, unstandardized frozen dessert coatings and unstandardized frozen non-dairy desserts. The related food additive sucrose monoesters of lauric, palmitic or stearic acid is permitted in unstandardized beverages (which includes unstandardized dairy-based beverages), unstandardized beverage concentrates and unstandardized beverage mixes.

As no safety concerns were raised through Health Canada's assessment, the Department has enabled the use of the food additive sucrose esters of fatty acids described in the information document below by updating the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents, effective 18 July 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.