Acesulfame Potassium, Sucralose, Steviol Glycosides, and Potassium Phosphate (ICS Code: 67.100.01)

Health Canada's Notice of Modification to the Lists of Permitted Food Additives to Enable the use of Acesulfame Potassium, Sucralose, Steviol Glycosides as Sweeteners, and Potassium Phosphate, dibasic as a Stabilizer, in Certain Standardized Flavoured Milks - Reference Number: NOM/ADM-0133. Language(s): English and French. Number of pages: 5 and 6

Health Canada's Food Directorate completed a premarket safety assessment of four food additive submissions seeking approval for the use of acesulfame potassium, sucralose, steviol glycosides from Stevia rebaudiana Bertoni as sweeteners and potassium phosphate, dibasic as a stabilizer, in certain standardized flavoured milks.

Acesulfame potassium, sucralose, and steviol glycosides from various sources are already permitted for use in Canada as sweeteners, in unstandardized beverages at the same maximum levels of use as those requested for standardized flavoured milks. Potassium phosphate, dibasic is also already permitted for use in Canada as a stabilizer, in certain dairy products.

The results of the premarket assessment support the safety of acesulfame potassium, sucralose, steviol glycosides and potassium phosphate, dibasic for their requested uses. Consequently, Health Canada has enabled the use of acesulfame potassium, sucralose, steviol glycosides from various sources and potassium phosphate, dibasic described in the information document below by modifying the List of Permitted Sweeteners (https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/9-sweeteners.html) and the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/4-emulsifying-gelling-stabilizing-thickening-agents.html), effective 27 June 2019. 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.