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Nov 09, 2023

ARCHIVED

This is an archived list. Please refer to the most current version of this list.

This is an archived list. Please refer to the most current version of this list.

This List of Permitted Food Enzymes sets out the authorized food enzymes that are capable of catalyzing a chemical reaction and that are used as a food additive. It is incorporated by reference in the Marketing Authorization for Food Additives That May Be Used as Food Enzymes.

Note: A transition guide has been created to provide stakeholders with further information on the Lists of Permitted Food Additives as well as guidance on how to interpret and use these lists.

Access archived versions of this list.

(3) Blackstrap molasses destined for the manufacture of confectionery glazes for snack foods

(4) Green coffee

(3) Good Manufacturing Practice

(3) Apricot nectar; Peach nectar; Pear nectar

(3) Good Manufacturing Practice

(4) Unstandardized fruit and vegetable products

(4) Good Manufacturing Practice

(1) Bread; Flour; Whole wheat flour

(1) Good Manufacturing Practice

(2) Liquid egg-white (liquid albumen), liquid whole egg or liquid yolk, destined for drying

(3) Pasta

(4) Unstandardized bakery products

Bacillus amyloliquefaciens GT2

(4) Pasta

(4) Good Manufacturing Practice

(5) Unstandardized bakery products

(4) Good Manufacturing Practice

(6) Yeast extract

(4) Good Manufacturing Practice

(1) Lactose-reducing enzyme preparations

(1) Good Manufacturing Practice

(2) Milk destined for use in ice cream mix

(2) Good Manufacturing Practice

(3) (naming the flavour) Malted milk; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skimmed milk with added milk solids

(3) Good Manufacturing Practice

Aspergillus niger AE-HCM

Liquid coffee concentrate

(4) Cheese analogues

(4) Good Manufacturing Practice

Rhizomucor miehei CBS 146319

Yogurt

Good Manufacturing Practice

(1) Bread; Flour; Whole wheat flour

(1) Good Manufacturing Practice

(2) Unstandardized bakery products

(2) Good Manufacturing Practice

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(2)

(3)

(3)

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(2)

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Document Reference Numbers: NOM/ADM-0200; NOM/ADM-0199; NOM/ADM-0196; NOM/ADM-0195; NOM/ADM-0193; NOM/ADM-0190; NOM/ADM-0182; NOM/ADM-0181; NOM/ADM-0179; NOM/ADM-0178; NOM/ADM-0177; NOM/ADM-0175; NOM/ADM-0174; NOM/ADM-0173; NOM/ADM-0172; NOM/ADM-0168; NOM/ADM-0165; NOM/ADM-0161; NOM/ADM-0159; NOM/ADM-0157; NOM/ADM-0156; NOM/ADM-0155; NOM/ADM-0154; NOM/ADM-0150; NOM/ADM-0146; NOM/ADM-0144; NOM/ADM-0142; NOM/ADM-0141; NOM/ADM-0139; NOM/ADM-0134; NOM/ADM-0130; NOM/ADM-0127; NOM/ADM-0126; NOM/ADM-0125; NOM/ADM-0123; NOM/ADM-0122; NOM/ADM-0120; NOM/ADM-0118; NOM/ADM-0116; NOM/ADM-0109; NOM/ADM-0105; NOM/ADM-0103; NOM/ADM-0100; NOM/ADM-0091; NOM/ADM-0090; NOM/ADM-0089; NOM/ADM-0087; NOM/ADM-0086; NOM/ADM-0077; NOM/ADM-0076; NOM/ADM-0071; NOM/ADM-0070; NOM/ADM-0068; NOM/ADM-0063; NOM/ADM-0062; NOM/ADM-0057; NOM/ADM-0056; NOM/ADM-0055; NOM/ADM-0053; NOM/ADM-0052; NOM/ADM-0050; NOM/ADM-0049; NOM/ADM-0042; NOM/ADM-0038; NOM/ADM-0030; NOM/ADM-0029; NOM/ADM-0024; NOM/ADM-0023; NOM/ADM-0020; NOM/ADM-0016; NOM/ADM-0011; NOM/ADM-0010; NOM/ADM-0007; NOM/ADM-0003

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