Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of  
Glucose Oxidase from  T. reesei RF11400 in Certain Grain and Bake ry Products , 
Certain Liquid Egg Products, and Pasta  
  
Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch    1 
  
Notice of Modification to the List of Permitted 
Food Enzymes  to Enable the Use of Glucose 
Oxida se from Trichoderma reesei  RF11400 in 
Certain Grain and Bake ry Products , Certain 
Liquid Egg  Product s, and Pasta  
 
Notice of Modification  – Lists of Permitted Food Additives  
Reference Number: [NO M/ADM-0120] 
July 18 , 2018 Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of  
Glucose Oxidase from  T. reesei RF11400 in Certain Grain and Bake ry Products , 
Certain Liquid Egg Products, and Pasta  
  
Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch    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 Per mitted 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 additive 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 approval 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 approval for the 
use of glucose oxidase from Trichoderma reesei  RF11400 as a food enzyme in flour, whole 
wheat flour, bread, unstandardized bakery products, pasta, and  certain  liquid egg  product s that 
are destined for drying , at a level of  use consistent with Good Manufacturing Practice (GMP) .  
The purpose for using glucose oxidase in the flour, whole wheat flour, bread, and unstandardized 
bakery products is to improve the rheological properties of the dough, strengthening the gluten 
network and increasing loaf volume. The purpose for using glucose ox idase in pasta is to make it 
resistant to the undesirable softening of the pasta associated with over -cooking. The glucose 
oxidase  is used in liquid whole egg, liquid yolk and liquid egg -white  that are destined for drying  
to reduce the browning that occurs when the eggs are heated as part of the drying process .  
 
Glucose oxidase from other sources is already permitted for use as a food enzyme  in the 
manufacture of all the foods of interest to the petitioner  other than pasta . However,  T. reesei  
RF11400 has not previously been permitted as a source for food enzymes in Canada . 
 
The Food Directorate  determined that information related to the safety of glucose oxidase from 
T. reesei  RF11400 supports enabling  its use in  the foods of interest . Therefore, Health Canada 
has modified  the List of Permitted Food Enzyme s to enable the use of glucose oxidase from this 
source by adding the entries shown below to the list. 
 
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  
G.3 Glucose 
oxidase  Trichoderma  
reesei  
RF11400 (1) 
Bread; Flour; Whole  wheat 
flour  (1) 
Good Manufacturing 
Practice  
(2) 
Liquid egg -white  (liquid 
albumen) , liquid  whole egg (2) 
Good Manufacturing 
Practice  Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of  
Glucose Oxidase from  T. reesei RF11400 in Certain Grain and Bake ry Products , 
Certain Liquid Egg Products, and Pasta  
  
Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch    3 Item 
No. Column 1  
Additive  Column 2  
Permitted 
Source  Column 3  
Permitted in or Upon  Column 4 
Maximum Level of Use 
and Other Conditions  
or liquid yolk,  destined for 
drying  
(3) 
Pasta (3) 
Good Manufacturing 
Practice  
(4) 
Unstandardized bakery 
products  (4) 
Good Manufacturing 
Practice  
 
Rationale  
 
Health Canada’s F ood Directorate completed a pre market safety assessment of the requested 
uses of glucose oxidase from T . rees ei RF11400. The assessment did not identify any chemical, 
microbiological, molecular biological, nutritional, or toxicological food safety concerns.  
Therefore, the Food Directorate  has enabled the requested use of glucose oxid ase from T . reesei  
RF11400 by modifying the List of Permitted Food Enzymes  as shown in the above table.  
 
Other Relevant Information  
 
The Food and Drug Regulations  require that food additives such as glucose oxidase that do not 
have food- grade specifications set out in Part B of the Regulations meet the most recent food -
grade specifications set out in the Food Chemicals Codex  or the Combined Compendium of Food 
Addit ive Specifications . The Food Chemicals Codex  is a compendium of standards for purity and 
identity for food ingredients, including food additives, published by the United States 
Pharmacopeial Convention. The Combined Compendium of Food Additive Specifications  and its 
associated General Specifications and Considerations for Enzyme Preparations  are both 
prepared by the Joint FAO/WHO Expert Committee on Food Additives (JECFA)  and published 
by the Food and Agriculture Organization of the United Nations.  
 
Implementation and Enforcement  
 
The above modification came into force July 18, 2018, the day it was published i n the List of 
Permitted  Food Enzymes . 
 
The Canadian Food Inspection Agency is responsible for the enforcement of the Food and D rugs 
Act and its associated regulations with respect to foods.  
 
  Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of  
Glucose Oxidase from  T. reesei RF11400 in Certain Grain and Bake ry Products , 
Certain Liquid Egg Products, and Pasta  
  
Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch    4 Contact Information  
 
Health Canada ’s Food Directorate is committed to reviewing any new scientific information on 
the safety in use of any food additive, including glucose oxidase from T . reesei  RF11400.  
Anyone wishing to submit new scienti fic information on the use of this additive  or to submit any 
inquiries may do so in writing, by regular mail or electronically.   If you wish to contact the Food 
Directorate electronically, please use the words " Glucose oxid ase (NOM  -0120)" 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 0L2  
E-mail: hc.bcs -bipc.sc@canada.ca