Notice of Modification to the List of Permitted Food Enzymes to Authorize the Use of Maltotetraohydrolase from Bacillus licheniformis GICC03548 in Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of maltotetraohydrolase from Bacillus licheniformis GICC03548 in bread, flour, whole wheat flour and unstandardized bakery products. The requested maximum level of use for this food enzyme is “Good Manufacturing Practice”.The results of the premarket assessment support the safety of maltotetraohydrolase from B. licheniformis GICC03548 for its requested uses