Thermolysin from Anoxybacillus caldiproteolyticus TP7 (ICS Codes: 67.220.20; 67.060)
Notice of Modification to the List of Permitted Food Enzymes to Extend the Use of Thermolysin from Anoxybacillus caldiproteolyticus TP7 to Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products. 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 the thermolysin (a type of protease) from Anoxybacillus caldiproteolyticus TP7 in bread, flour, whole wheat flour and unstandardized bakery products.
Thermolysin from A. caldiproteolyticus TP7 was alreadypermitted for use in certain hydrolyzed foods, but it previously appeared in the List of Permitted Food Enzymes as "Protease from Geobacillus stearothermophilus TP7". Protease from other sources is already permitted for use in the same foods as those requested by the petitioner.
The results of the premarket assessment support the safety of thermolysin from A. caldiproteolyticus TP7 for its requested uses. Consequently, Health Canada has enabled the uses of thermolysin from A. caldiproteolyticus TP7 and changed the name of the source Geobacillus stearothermophilus TP7 to A. caldiproteolyticus TP7 to match the current taxonomic classification as described in the information document by modifying the List of Permitted Food Enzymes, effective 24 March 2022.
The purpose of this communication is to publically announce the Department's decision in this regard and to provide the appropriate contact information for those wishing to submit an inquiry or new scientific information relevant to the safety of this food additive.