Increased levels for calcium propionate and potassium sorbate in roti
Health Canada's Food Directorate received a food additive submission seeking an increase in the…Health Canada's Food Directorate received a food additive submission seeking an increase in the maximum level of use of calcium propionate and potassium sorbate, respectively, in roti, a traditional flatbread.
Calcium propionate and potassium sorbate have already been permitted as preservatives in roti, an unstandardized food, at maximum levels of 2,000 parts per million （p.p.m.） （calculated as propionic acid） and 1,000 p.p.m （calculated as sorbic acid）， respectively. These levels were requested to be increased to the same levels that are permitted in soft flour tortillas, a flatbread similar to roti, to increase the shelf life of roti.
Health Canada did not identify any food safety concerns with permitting roti to contain these preservatives at the same levels that are permitted in soft flour tortillas. Therefore, as explained in the information document below, the Department has increased the maximum level use of calcium propionate and potassium sorbate in roti by modifying Part 3 of the List of Permitted Preservatives, effective May 25, 2018.
The purpose of this communication is to publically announce the Department's decision in this regard and to provide contact information for inquiries or for those wishing to submit new scientific information relevant to the safety of these food additives.