Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of xanthan gum as a stabilizing agent in fish roe (caviar).
Xanthan gum is already permitted for use in Canada as an emulsifying, gelling, stabilizing or thickening agent in a variety of foods, including French dressing, salad dressing, mustard pickles, relishes, a number of dairy products, and in unstandardized foods.
As no safety concerns were raised through this assessment, and since this food additive is already approved for use in other foods in Canada, the Department has enabling its use as described in the information document below by updating the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents, effective August 19, 2013. 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.
Read the full Modification
Xanthan gum is already permitted for use in Canada as an emulsifying, gelling, stabilizing or thickening agent in a variety of foods, including French dressing, salad dressing, mustard pickles, relishes, a number of dairy products, and in unstandardized foods.
As no safety concerns were raised through this assessment, and since this food additive is already approved for use in other foods in Canada, the Department has enabling its use as described in the information document below by updating the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents, effective August 19, 2013. 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.
Read the full Modification
