食品伙伴网讯  据加拿大卫生部消息，7月25日加拿大卫生部发布通告，批准枯草芽孢杆菌 Raα1102 生产的蛋白酶作为食品酶用于面包、面粉、全麦粉和非标准化面包店产品，并于2014年7月25日生效。

    该蛋白酶用于焙烤产品，目的在于防止与延缓焙烤产品在中高焙烤温度下的老化。当用于面粉时，目的是保持面包在货架期范围内的新鲜度。

    部分原文报道如下：

    Health Canada's Food Directorate completed a detailed safety assessment of the use of protease obtained from Bacillus subtilis Raα1102 as a food enzyme at a maximum level of use consistent with good manufacturing practice in bread, flour, whole wheat flour and unstandardized bakery products.

    This protease is intended to be used in the prevention or delay of staling after baking at mid-high baking temperatures and is added to the flour with the intent to improve the freshness of the bread during its regular shelf-life.

    Protease is already permitted for use in Canada as a food enzyme in bread, flour, whole wheat flour and unstandardized bakery products.

    原文链接：<http://www.hc-sc.gc.ca/fn-an/consult/nom-adm-0029/index-eng.php>