Notice of Modification to the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents to Enable the Use of Polyglycerol Esters of Interesterified Castor Oil Fatty Acids in Unstandardized Chocolate Confectionery - Document Reference number

The Food Directorate's Bureau of Chemical Safety has modified the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents to enable the use of polyglycerol esters of interesterified castor oil fatty acids as an emulsifying agent in unstandardized chocolate confectionery. The results of Health Canada's evaluation of available scientific data support the safety of this food additive for the use described in the notice of modification, effective March 9, 2017.