Health Canada's Food Directorate completed a detailed safety assessment of asparaginase obtained from Aspergillus niger AGN7-41 as a food enzyme in bread, flour, whole wheat flour, and unstandardized foods.
Asparaginase, when obtained from another strain of Aspergillus niger (A. niger ASP72), is already permitted for use in Canada as a food enzyme in bread, flour, whole wheat flour and unstandardized foods.
As no safety concerns were raised through this assessment, the Department has enabled the food additive use described in the information document below by updating the List of Permitted Food Enzymes, effective January 21, 2014. 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.
