Health Canada received a food additive submission seeking approval for the use of chymosin B from the yeast Kluyveromyces lactis CIN in dairy products such as cheese, quark (a type of fresh cheese), and fermented milk products such as yogurt, kefir and sour cream.
Chymosin B from other source organisms, including Kluyveromyces marxianus var. lactis(DS1182) (pKS105), is already permitted for use in Canada as a food enzyme in the manufacture of various dairy products. However, K. lactis CIN has not previously been permitted as a source organism for any enzyme on the List of Permitted Food Enzymes.
The results of Health Canada’s evaluation of available scientific data support the safety of chymosin B from K. lactis CIN for use as requested by the petitioner. Therefore, Health Canada has modified the List of Permitted Food Enzymes, effectiveApril 19, 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 this food additive.
Information documentTo obtain an electronic copy of the Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Chymosin B from Kluyveromyces lactis CIN in Certain Dairy Foods – document Reference Number: NOM/ADM-0091, please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "hpfb BCS nom-adm-0091-eng".
Contact InformationHealth Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including chymosin B. Anyone wishing to submit new scientific information on the use of this food additive or to submit any inquiries may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the word “chymosin B” in the subject line of your e-mail.
Bureau of Chemical Safety, Food Directorate
Supporting InformationFood Additives
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