On 22 July 2021, Health Canada modified the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents, the List of Permitted Food Enzymes and Part 2 of the List of Permitted Preservatives. Three food additives have been added to these lists and permitted to be used in certain plant protein isolate-based products similar to egg products.
The three approved food additives are as follows:
- Gellan gum from Streptoverticillium mobaraense S-8112,
- Nisin,
- and transglutaminase.
These particular food additives were already permitted for use in a variety of other foods in Canada but their use have now been extended to this food category.
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