Notice of modification to the List of permitted enzymes to authorize the use of maltotetraohydrolase

Health Canada’s Food Directorate completed a premarket safety assessment of maltotetraohydrolase from B. licheniformis GICC03548 for use as a food enzyme in bread, flour, whole wheat flour and unstandardized bakery products. The Directorate considered allergenicity, chemistry, microbiology, molecular biology, nutrition, and toxicology in the assessment. The results of the assessment support the safety of maltotetraohydrolase from B. licheniformis GICC03548 for its requested use. The above modification came into force February 28, 2024, the day it was published in the List of Permitted Food Enzymes.