Notice of Modification to the Lists of Permitted Food Additives to Extend the Use of (1) Citric Acid and Asparaginase from Aspergillus niger ASP72 to Blackstrap Molasses Destined for the Manufacture of Confectionery Glazes for Snack Foods and (2) Asparaginase from Aspergillus niger ASP72 to Green Coffee - Reference Number: NOM/ADM-0105

Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of (1) asparaginase from Aspergillus nigerA. niger) ASP72 and citric acid in the manufacture of blackstrap molasses, and (2) asparaginase from A. niger ASP72 to treat green coffee. Asparaginase from Aniger ASP72 is already permitted for use as a food enzyme in various foods, and asparaginase from two other source organisms is already permitted for use to treat green coffee. Asparaginase has not previously been permitted for use in blackstrap molasses.Citric acid has numerous permitted food additive uses, but it has not previously been authorized for use in blackstrap molasses or any other standardized type of molasses.As no safety concerns were raised through Health Canada's assessment, the Department has enabled the requested uses of the food additives asparaginase from A niger ASP72 and citric acid described in the information document below by updating the List of Permitted Food Enzymeshttps://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/5-enzymes.html)  and the List of Permitted pH Adjusting Agents, Acid-Reacting Materials and Water Correcting Agentshttps://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/10-adjusting-agents.html), effective 2 October 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.