據加拿大衛生部消息，7月25日加拿大衛生部發布通告，批準枯草芽孢桿菌 Raα1102 生產的蛋白酶作為食品酶用于面包、面粉、全麥粉和非標準化面包店產品，并于2014年7月25日生效。
該蛋白酶用于焙烤產品，目的在于防止與延緩焙烤產品在中高焙烤溫度下的老化。當用于面粉時，目的是保持面包在貨架期范圍內的新鮮度。
部分原文報道如下：
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.
原文鏈接：<http://www.hc-sc.gc.ca/fn-an/consult/nom-adm-0029/index-eng.php>
日期：2014-07-30
