食品伙伴網(wǎng)訊   據(jù)加拿大衛(wèi)生部消息，加拿大衛(wèi)生部日前發(fā)布通告，修訂食品酶列表，批準產(chǎn)自曲霉Aspergillus niger MOX-54的過氧化物酶用于過氧化氫處理的液態(tài)乳清，以制備固體乳清產(chǎn)品。新規(guī)自發(fā)布之日起生效。

　　部分原文報道如下：

　　Health Canada received a food additive submission seeking approval for the use of peroxidase from Aspergillus niger MOX-54 in liquid whey treated with hydrogen peroxide, wher the liquid whey is destined for the manufacture of dried whey products. The results of Health Canada's evaluation of available scientific data support the safety and efficacy of peroxidase when used as requested by the petitioner.

　　Since this is a food additive that was not previously permitted for use in Canada, Health Canada published a notice of the Department's proposal to enable this use of this food enzyme, titled Notice of Health Canada's Proposal to Enable the Use of Peroxidase from Aspergillus niger MOX-54 in Liquid Whey Destined for the Manufacture of Dried Whey Products - Reference Number: NOP/AVP-0014, on March 31, 2016. The proposal was open for public comment for 75 days. No new scientific information was submitted to the Department in response to the proposal. Since the conclusions of the evaluation remain as described in the proposal, Health Canada has modified the List of Permitted Food Enzymes, effective July 13, 2016.

　　原文鏈接：http://www.hc-sc.gc.ca/fn-an/consult/nom-adm-0076/index-eng.php