interim marketing authorization regarding the use of calcium lactate and sodium alginate in formed meat poultry and fish products health canada has received a submission to permit the use of calcium lactate as a source of calcium for alginate gels monoglycerides as an emulsifying agent and sodium alginate as a gelling agent in formed meat poultry and fish products at maximum levels of use of 0.5 calcium lactate 0.5 monoglycerides and 0.5 sodium alginate. evaluation of available data supports the safety and effectiveness of calcium lactate as a source of calcium for alginate gels monoglycerides as an emulsifying agent and sodium alginate as a gelling agent in prepared meat prepared meat by-product preserved meat preserved meat by-product sausage sausage meat meat loaf meat by-product loaf meat and meat by-product loaf meat binder prepared poultry meat prepared poultry meat by-product preserved poultry meat preserved poultry meat by-product headcheese and unstandardized fish products at maximum levels of use consistent with good manufacturing practice. therefore it is the intention of health canada to recommend that the regulations be amended to permit the use of calcium lactate as a source of calcium for alginate gels monoglycerides as an emulsifying agent and sodium alginate as a gelling agent in prepared meat prepared meat by-product preserved meat preserved meat by-product sausage sausage meat meat loaf meat by-product loaf meat and meat by-product loaf meat binder prepared poultry meat prepared poultry meat by-product preserved poultry meat preserved poultry meat by-product headcheese and unstandardized fish products at maximum levels of use consistent with good manufacturing practice. as a means to improve the responsiveness of the regulatory system an interim marketing authorization is being issued to permit the immediate use of calcium lactate as a source of calcium for alginate gels monoglycerides as an emulsifying agent and sodium alginate as a gelling agent in prepared meat prepared meat by-product preserved meat preserved meat by-product sausage sausage meat meat loaf meat by-product loaf meat and meat by-product loaf meat binder prepared poultry meat prepared poultry meat by-product preserved poultry meat preserved poultry meat by-product headcheese and unstandardized fish products at maximum levels of use consistent with good manufacturing practice while the regulatory process is undertaken to amend the regulations. the proposed regulatory amendments would be enabling measures to allow the sale of additional foods containing calcium lactate as a source of calcium for alginate gels monoglycerides as an emulsifying agent and sodium alginate as a gelling agent. the amendments are supported by the safety assessment and would have a low impact on the economy and on the environment. consequently the regulatory amendments may proceed directly to final approval and publication in the canada gazette part ii