Canada Modifies the List of Permitted Food Enzymes to Enable the Use of Mannanase from Aspergillus niger AE-HCM in Liquid Coffee Concentrate Health Canada Modifies the List of Permitted Food Enzymes to Enable the Use of Mannanase from Aspergillus niger AE-HCM in Liquid Coffee Concentrate Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of mannanase from Aspergillus niger AE-HCM in the manufacture of liquid coffee concentrate. Mannanase is a type of hemicellulase enzyme. Hemicellulases from Bacillus amyloliquefaciens and from Bacillus subtilis are already permitted for use in the manufacture of liquid coffee concentrate. As no safety concerns were raised through Health Canada's assessment, the Department has enabled the use of the food additive mannanase described in the information document below by updating the List of Permitted Food Enzymes, effective 14 September 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. Products covered: Mannanase HS Code: 35 Proposed date of adoption (dd/mm/yy): 14 September 2017 Proposed date of publication (dd/mm/yy): Proposed date of entry into force: [ ] Six months from date of publication, and/or(dd/mm/yy): 14 September 2017 Final date for comments: [ ] Sixty days from the date of circulation of the notification and/or (dd/mm/yy): 27 November 2017 | 
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