1. health canadas proposal to amend the food and drug regulations to permit the use of the enzyme asparaginase sourced from aspergillus oryzae pcahj621 bech210 in certain food products december 2009 2. health canadas proposal to amend the food and drug regulations to permit the use of a second source aspergillus niger asp72 of the enzyme asparaginase in certain food products december 2009 in canada enzymes used in food applications such as asparaginase may be considered food additives depending on their conditions of use. permitted food additives are listed in the food additives tables in division 16 of the food and drug regulations. health canada has received two food additive submissions seeking the approval of the enzyme asparaginase for use in the manufacture of various standardized and unstandardized foods. the food products covered by the first submission are wheat dough-based products such as bread crackers and cookies cut potato products such as french fries sliced potato products and fabricated potato chips. the food products covered by the second submission are bread flour whole wheat flour and other flours french fries potato chips and potato-based products reaction flavours and unstandardized cereal-based products such as cakes biscuits cookies and processed breakfast cereals. asparaginase would be used to reduce levels of free asparagine in food thereby reducing the risk of formation of acrylamide. acrylamide is formed as a reaction product between asparagine and reducing sugars when certain foods are baked or fried at temperatures exceeding 120oc. both asparagine and reducing sugars are commonly found in many raw food materials. dietary exposure to acrylamide has been identified as of potential concern by the joint fao who expert committee on food additives. evaluation of the available data supports the safety and effectiveness of asparaginase as a food additive for the uses as proposed. asparaginase is permitted for use in australia china denmark mexico the netherlands new zealand russia singapore switzerland and the united states and has been given a favourable evaluation by the joint fao who expert committee on food additives. therefore it is the intention of health canada to recommend that the food and drug regulations be amended to permit the use of asparaginase as a food additive in bread flour and whole wheat flour and unstandardized foods at a maximum level of use consistent with good manufacturing practice that is the minimum amount needed for the intended technical effect