Cellulose and Microcrystalline Cellulose (ICS Codes: 67.200.20; 67.100.30)
Notice of Modification to the List of Permitted Anticaking Agents to Enable the Use of Cellulose and Microcrystalline Cellulose in Cubed or Diced Cheeses - Reference Number: NOM/ADM-0149. Language(s): English and French. Number of pages: 4
Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of cellulose as an anticaking agent in cheddar cheese, (naming the variety) cheese, and unstandardized cheese preparations that are diced, under the same conditions of use as are already permitted for these cheeses when they are grated or shredded.
The results of the premarket assessment support the safety of both cellulose and microcrystalline cellulose as anticaking agents in these cheeses when they are diced or cubed. Consequently, Health Canada has enabled the uses of cellulose and microcrystalline cellulose described in the information document by modifying the List of Permitted Anticaking Agents, effective 7 August 2020.
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.