Notice of Modification to the List of 
Permitted Food Enzymes  to Enable  the 
Use of Lipase from Saccharomyces 
cerevisiae  LALL -LI in Bread, Flour, Whole 
Wheat Flour and Unstandardized Bakery 
Products  
 
Notice of Modification  – Lists of Permitted Food 
Additives  
Reference Number: NOM/ADM-0207 
September  13, 2023 
 Notice of Modification to the List of Permitted Food Enzymes  to Enable the Use of Lipase from Saccharomyces cerevisiae  LALL -LI in 
Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products  – Reference Number: NOM/ADM -0207| 2 
 Summary  
Food additives are regulated in Canada under Marketing Authorizations  (MAs) issued by the Minister of 
Health and the Food and Drug Regulations  (Regulations) . Approved food additives and their permitted 
conditions of use are set out in the Lists of Permitted Food Additives  that are incorporated by reference in 
the MAs and published on the Canada.ca website. A petitioner can request that Health Canada approve a 
new addi tive, or a new source  or a new condition of use for an already approved food additive , by filing a 
food additive submission with the Department's Food Directorate. Health Canada uses this premarket 
authorization  process to determine whether the scientific data support the safety of food additives when 
used under specified conditions in foods sold in Canada.  
Health Canada’s Food Directorate received a food additive submission seeking authorization for the use of 
lipase from Saccharomyces cerevisiae  LALL -LI in the processing of bread, flour, whole wheat flour and 
unstandardized bakery products . The requested maximum level of use is  “Good Manufacturing Practice”  for 
each food . The petitioner  explained that lipase can re act with  various lipid components in dough to convert 
triglycerides into molecules with emulsifying characteristics ( monoglycerides and diglycerides ), and provided 
data demonstrating the effectiveness of lipase from S. cerevisiae  LALL -LI in improving loaf volume a nd crumb 
structure of bread.  
Lipase from other sources is already permitted for use in Canada as a food enzyme at a level of use of “Good 
Manufacturing Practice” in the foods requested by the petitioner.  
The results of the Food Directorate’s evaluation of available scientific data support the safety of lipase from 
S. cerevisiae  LALL -LI when used as set out in the table below. Therefore, Health Canada has modified the List 
of Permitted Food Enzymes  to enable  the use of lipase from S. cerevisiae  LALL -LI by adding the new source 
entry shown below to the list  (in bold font in this Notice to illustrate the change ). For the definition of “Good 
Manufacturing Practice” set out in Column 4 as a “Maximum Level of Use ”, see the Marketing Authorization 
for Food Additives That May Be Used as Food Enzymes . 
 
Modification to the List of Permitted Food Enzymes  
Item 
No. Column 1  
Additive  Column 2  
Permitted Source  Column 3  
Permitted in or Upon  Column 4  
Maximum Level of Use 
and Other Conditions  
L.2 Lipase  Aspergillus niger  (LFS-54); 
Saccharomyces 
cerevisiae  LALL -LI (1) 
Bread; Flour; Whole 
wheat flour  (1) 
Good Manufacturing 
Practice  
(2) 
Unstandardized Bakery 
Products  (2) 
Good Manufacturing 
Practice  
Rationale  
Health Canada’s Food Directorate completed a premarket safety assessment of  lipase from S. cerevisiae  LALL -
LI, for use as a food enzyme in bread, flour, whole wheat flour and unstandardized bakery products. The 
Directorate considered allergenicity, chemistry, microbiology, molecular biology, nutrition , and toxicology in 
the assessment. The results of the assessment  support the safety of lipase from S. cerevisiae  LALL -LI for its Notice of Modification to the List of Permitted Food Enzymes  to Enable the Use of Lipase from Saccharomyces cerevisiae  LALL -LI in 
Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products  – Reference Number: NOM/ADM -0207| 3 
 requested use. Therefore, Health Canada has enabled the requested use  of lipase from S. cerevisiae  LALL -LI 
by adding to the List of Permitted Food Enzymes  the new source entry shown in the above table.  
Other Rel evant Information  
Food additives such as lipase from S. cerevisiae  LALL -LI are required to meet food -grade specifications set out 
in Part B of the Regulations , where such specifications exist,  or those set out in the most recent edition of the 
Food Chemicals Codex  or the Combined Compendium of Food Additive Specifications  where there are no 
specifications in Part B . The Food Chemicals Codex  is a compendium of food -grade specifications  for food 
ingredients, inclu ding food additives, published by the United States Pharmacopeial Convention. 
Specifications in the Combined Compendium of Food Additive Specifications  and its  associated General 
Specifications and Considerations for Enzyme Preparations  are prepared by the  Joint FAO/WHO Expert 
Committee on Food Additives (JECFA) , both of which are  published by the Food and Agriculture Orga nization 
of the United Nations.  
Implementation and Enforcement  
The above modification came into force September  13, 2023, the day it was publ ished in the List of Permitted 
Food Enzymes .  
The Canadian Food Inspection Agency is responsible for  the enforcement of the Food and Drugs Act and its 
associated regulations with respect to foods.   
Contact Information  
Health Canada's Food Directorate is committed to reviewing new scientific information on the safety in use of 
any permitted  food additive . Anyone  wishing to submit an inquiry or new scientific information on the use of 
a permitted food additive  may do so in writing, by regular mail or electronically . If you wish to contact the 
Food Directorate electronically  about  lipase from S. cerevisiae  LALL -LI, please use the words " lipase  (NOM  
0207)" in the subject line of your e -mail.  
Bureau of Chemical Safety, Food Directorate  
251 Sir Frederick Banting Driveway  
Tunney’s Pasture, PL: 2202C  
Ottawa, Ontario K1A 0K9  
E-mail: bcs-bipc@hc -sc.gc.ca