Canada Modifies the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents to Enable the Use of Carob Bean Gum and Xanthan Gum in Mincemeat Health Canada Modifies the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents to Enable the Use of Carob Bean Gum and Xanthan Gum in Mincemeat Health Canada's Food Directorate received a food additive submission seeking approval for the use of carob bean gum (locust bean gum) and xanthan gum as thickening agents in mincemeat. However, carob bean gum and xanthan gum are not among the food additives currently permitted for use as thickening agents in mincemeat. Therefore, the petitioner requested a level of use consistent with Good Manufacturing Practice (GMP). As no safety concerns were raised through Health Canada's assessment the Department has enabled carob bean gum and xanthan gum for use as thickening agents in mincemeat as described in the information document below by updating the List of Permitted Emulsifying, Gelling, Stabilizing, or Thickening Agents, effective 26 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 these food additives. Products covered: Carob bean gum and xanthan gum Proposed date of adoption (dd/mm/yy): 26 September 2017 HS Code: 13 Proposed date of publication (dd/mm/yy): Proposed date of entry into force: [ ] Six months from date of publication, and/or(dd/mm/yy): 26 September 2017 Final date for comments: [ ] Sixty days from the date of circulation of the notification and/or (dd/mm/yy): 9 December 2017 | 
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