information document on health canadas proposal to amend the food and drug regulations to permit the use of acacia gum gum arabic modified with octenyl succinic anhydride osa as an emulsifier this document provides information on health canadas proposal to amend the food and drug regulations regulations to permit the use of acacia gum gum arabic modified with octenyl succinic anhydride osa as an emulsifier in unstandardized beverages e.g. fruit-flavoured drinks carbonated beverages salad dressings sauces and icing and flavouring preparations. health canada has received a submission requesting that the regulations be amended to permit the addition of osa-modified acacia gum as an emulsifier in selected fruit-flavoured drinks at levels of 600 mg kg ppm selected beverages e.g. carbonated juice at 780 mg kg ppm fruit juices at 1000 mg kg ppm and in salad dressing sauces and icing at levels of 10 000 mg kg ppm . also the submission indicated that osa-modified acacia gum will be marketed for use as an emulsifier in flavour systems. it has been stated that acacia gum modified with osa can stabilize emulsions that unmodified acacia gum cannot. food additives including those used as emulsifiers must undergo pre-market approval in canada. permitted food additives are listed in the food additive tables in division 16 of the regulations. table iv lists those food additives that may be used as emulsifying gelling stabilizing and thickening agents. table iv does not currently provide for the use of acacia gum modified with osa although it does permit the use of acacia gum also called gum arabic in a variety of foods including salad dressing cream beer and unstandardized foods at a maximum level of use consistent with good manufacturing practice gmp . health canadas food directorate has completed a safety assessment of acacia gum modified with osa when used as described in this submission and determined that there are no health or safety concerns with the use of this additive as an emulsifier in the requested food products. with respect to technical efficacy osa modification makes acacia gum an effective emulsifier due to the addition of dual functional hydrophilic and hydrophobic groups. however the possible use of acacia gum modified with osa in mayonnaise considered within the scope of salad dressings and fruit juices in particular was not further considered. the use of emulsifiers is not considered acceptable in either of these foods both of which have standards of identity and composition under the regulations. this conclusion is based on the results of consultations undertaken during the assessment with the canadian food inspection agency. therefore based on the outcome of its evaluation health canada is proposing amendments to the regulations to allow the use of acacia gum modified with osa as an emulsifier in unstandardized beverages french dressing salad dressing dressings sauces icings and unstandardized flavouring and flavouring preparations each at a prescribed maximum level of use