食品伙伴網(wǎng)訊   據(jù)加拿大衛(wèi)生部消息，12月1日加拿大衛(wèi)生部發(fā)布一項(xiàng)通告，就一種天冬氨酸肽酶Cyprosin用于奶酪征求意見(jiàn)，截止日期為2015年2月13日。

    這種酶Cyprosin源于刺苞菜薊，可作為凝乳酶用于多種奶酪。加拿大衛(wèi)生部表示，經(jīng)過(guò)風(fēng)險(xiǎn)評(píng)估認(rèn)為將其作為新型食品添加劑無(wú)安全隱患。

    部分原文報(bào)道如下：

    Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of the milk clotting （coagulating） enzyme cyprosin, obtained from the flower of the cardoon plant （Cynara cardunculus L.var. altilis DC.）， in cheese making.

    As no safety concerns were raised through this assessment, it is the intention of Health Canada to enable this food additive, as described in the information document. The purpose of this communication is to publically announce the Department's intention in this regard and to provide the appropriate contact information for any inquiries or for those wishing to submit any new scientific information relevant to the safety of this food additive.

    原文鏈接：<http://www.hc-sc.gc.ca/fn-an/consult/nop-adm-0009/index-eng.php>