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Consolidated Statutes and Regulations
Enabling statute: Food and Drugs Act
Food and Drug Regulations
PART B: FOODS
Disclaimer: These documents are not the official versions (more).
Source: http://laws.justice.gc.ca/en/F-27/C.R.C.-c.870/237426.html
Regulation current to September 15, 2006
[Previous]
Division 16
Food Additives
B.16.001. A quantitative statement of the amount of each additive present or directions for use that, if followed, will produce a food that will not contain such additives in excess of the maximum levels of use prescribed by these Regulations shall be shown, grouped together with the list of ingredients, of any substance or mixture of substances for use as a food additive.
B.16.002. A request that a food additive be added to or a change made in the Tables following section B.16.100 shall be accompanied by a submission to the Minister in a form, manner and content satisfactory to him and shall include (a) a description of the food additive, including its chemical name and the name under which it is proposed to be sold, its method of manufacture, its chemical and physical properties, its composition and its specifications and, where that information is not available, a detailed explanation; (b) a statement of the amount of the food additive proposed for use, and the purpose for which it is proposed, together with all directions, recommendations and suggestions for use; (c) where necessary, in the opinion of the Director, an acceptable method of analysis suitable for regulatory purposes that will determine the amount of the food additive and of any substance resulting from the use of the food additive in the finished food; (d) data establishing that the food additive will have the intended physical or other technical effect; (e) detailed reports of tests made to establish the safety of the food additive under the conditions of use recommended; (f) data to indicate the residues that may remain in or upon the finished food when the food additive is used in accordance with good manufacturing practice; (g) a proposed maximum limit for residues of the food additive in or upon the finished food; (h) specimens of the labelling proposed for the food additive; and (i) a sample of the food additive in the form in which it is proposed to be used in foods, a sample of the active ingredient, and, on request a sample of food containing the food additive.
B.16.003. The Minister shall, within 90 days after the filing of a submission in accordance with section B.16.002, notify the person filing the submission whether or not it is his intention to recommend to the Governor-in-Council that the said food additive be so listed and the detail of any listing to be recommended.
B.16.004. [Repealed, SOR/97-148, s. 6]
B.16.006. Paragraph B.01.042(c) and paragraph B.01.043(a) do not apply to spices, seasonings, flavouring preparations, essential oils, oleoresins and natural extractives.
B.16.007. No person shall sell a food containing a food additive other than a food additive provided for in sections B.01.042, B.01.043 and B.25.062. SOR/87-640, s. 5.
B.16.008. [Repealed, SOR/88-418, s. 5]
B.16.100. No person shall sell any substance as a food additive unless the food additive is listed in one or more of the following Tables: TABLE I FOOD ADDITIVES THAT MAY BE USED AS ANTICAKING AGENTS
| Column I
| Column II
| Column III
|
|---|
Item
No.
| Additive
| Permitted in or Upon
| Maximum Level of Use
|
|---|
|
|---|
C.1
| Calcium Aluminum
| (1)
| Salt
| (1)
| 1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001 (1) (a)
|
| Silicate
| (2)
| Garlic salt; Onion salt
| (2)
| 2.0% in accordance with the requirement of paragraphs B.07.020 (b) and B.07.027 (b) respectively
|
|
| (3)
| Unstandardized dry mixes
| (3)
| Good Manufacturing Practice
| C.2
| Calcium Phosphate
| (1)
| Salt
| (1)
| 1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001 (1) (a)
|
| tribasic
| (2)
| Garlic salt; Onion salt
| (2)
| 2.0% in accordance with the requirement of paragraphs B.07.020 (b) and B.07.027 (b) respectively
|
|
| (3)
| Dry cure
| (3)
| Good Manufacturing Practice
|
|
| (4)
| Unstandardized dry mixes
| (4)
| Good Manufacturing Practice
|
|
| (5)
| Oil soluble annatto
| (5)
| Good Manufacturing Practice
|
|
| (6)
| Icing sugar
| (6)
| If used either singly or in combination with Calcium Silicate, Magnesium Carbonate, Magnesium Silicate, Magnesium Stearate, Silicon Dioxide or Sodium Aluminum Silicate the total must not exceed 1.5%
| C.3
| Calcium Silicate
| (1)
| Salt
| (1)
| 1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001 (1) (a)
|
|
| (2)
| Garlic salt; Onion salt
| (2)
| 2.0% in accordance with the requirement of paragraphs B.07.020 (b) and B.07.027 (b) respectively
|
|
| (3)
| Baking Powder
| (3)
| 5.0%
|
|
| (4)
| Dry cure
| (4)
| Good Manufacturing Practice
|
|
| (5)
| Unstandardized dry mixes
| (5)
| Good Manufacturing Practice
|
|
| (6)
| Icing sugar
| (6)
| If used either singly or in combination with Calcium Phosphate tribasic, Magnesium Carbonate, Magnesium Silicate, Magnesium Stearate, Silicon Dioxide or Sodium Aluminum Silicate the total must not exceed 1.5%
|
|
| (7)
| Meat Binder or (naming the meat product) Binder
| (7)
| 1.0%
|
|
| (8)
| Grated or shredded (named variety) cheese; Grated or shredded cheddar cheese; Unstandardized grated or shredded cheese preparations
| (8)
| If used singly or in combination with microcrystalline cellulose or cellulose, the total amount not to exceed 2.0%
|
|
| (9)
| Dried whole egg; Dried egg white (dried albumen) ; Dried egg yolk; Dried whole egg mix; Dried egg yolk mix
| (9)
| 2.0%
| C.4
| Calcium Stearate
| (1)
| Salt
| (1)
| 1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001 (1) (a)
|
|
| (2)
| Garlic salt; Onion salt
| (2)
| 2.0% in accordance with the requirement of paragraphs B.07.020 (b) and B.07.027 (b) respectively
|
|
| (3)
| Unstandardized dry mixes
| (3)
| Good Manufacturing Practice
| C.5
| Cellulose
|
| Grated or shredded (named variety) cheese; Grated or shredded cheddar cheese; Unstandardized grated or shredded cheese preparations
|
| If used singly or in combination with calcium silicate or microcrystalline cellulose, the total amount not to exceed 2.0%
| M.1
| Magnesium Carbonate
| (1)
| Salt (except when used in preparations of Meat and Meat Byproducts of Division 14)
| (1)
| 1.0%, except in the case, of fine grained salt 2.0%, in accordance with the requirements of paragraph B.17.001 (1) (a)
|
|
| (2)
| Garlic salt, Onion salt (except when used in preparations of Meat and Meat Byproducts of Division 14)
| (2)
| 2.0% in accordance with the requirement of paragraphs B.07.020 (b) and B.07.027 (b) respectively
|
|
| (3)
| Unstandardized Dry Mixes (Except when used in preparations of Meat and Meat byproducts of Division 14)
| (3)
| Good Manufacturing Practice
|
|
| (4)
| Icing sugar
| (4)
| If used either singly or in combination with Calcium Phosphate tribasic, Calcium Silicate, Magnesium Silicate, Magnesium Stearate, Silicon Dioxide or Sodium Aluminum Silicate the total must not exceed 1.5%
| M.2
| Magnesium Oxide
|
| Unstandardized dry mixes (Except when used in preparations of Meat and Meat byproducts of Division 14)
|
| Good Manufacturing Practice
| M.3
| Magnesium Silicate
| (1)
| Salt
| (1)
| 1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001 (1) (a)
|
|
| (2)
| Garlic salt; Onion salt
| (2)
| 2.0% in accordance with the requirement of paragraphs B.07.020 (b) and B.07.027 (b) respectively
|
|
| (3)
| Unstandardized dry mixes
| (3)
| Good Manufacturing Practice
|
|
| (4)
| Icing sugar
| (4)
| If used either singly or in combination with Calcium Phosphate tribasic, Calcium Silicate, Magnesium Carbonate, Magnesium Silicate, Silicon Dioxide or Sodium Aluminum Silicate the total must not exceed 1.5%
| M.4
| Magnesium Stearate
| (1)
| Salt
| (1)
| 1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001 (1) (a)
|
|
| (2)
| Garlic salt; Onion salt
| (2)
| 2.0% in accordance with the requirement of paragraphs B.07.020 (b) and B.07.027 (b) respectively
|
|
| (3)
| Unstandardized dry mixes
| (3)
| Good Manufacturing Practice
|
|
| (4)
| Icing sugar
| (4)
| If used either singly or in combination with Calcium Phosphate tribasic, Calcium Silicate, Magnesium Carbonate, Magnesium Silicate, Silicon Dioxide or Sodium Aluminum Silicate the total must not exceed 1.5%
| M.5
| Microcrystalline Cellulose
|
| Grated or shredded (named variety) cheese; Grated or shredded cheddar cheese; Unstandardized grated or shredded cheese preparations
|
| If used singly or in combination with calcium silicate or cellulose, the total amount not to exceed 2.0%
| P.1
| Propylene Glycol
|
| Salt
|
| 0.035%
| S.1
| Silicon Dioxide
| (1)
| Garlic salt; Onion salt
| (1)
| 1.0% in accordance with the requirement of paragraphs B.07.020 (b) and B.07.027 (b) respectively
| (2)
| Celery Salt; Celery Pepper
| (2)
| 0.5%
| (3)
| Unstandardized dry mixes
| (3)
| Good Manufacturing Practice
| (4)
| Icing sugar
| (4)
| If used either singly or in combination with Calcium Phosphate tribasic, Calcium Silicate, Magnesium Carbonate, Magnesium Silicate, Magnesium Stearate or Sodium Aluminum Silicate the total must not exceed 1.5%
| (5)
| Foods sold in tablet form
| (5)
| Good Manufacturing Practice
| (6)
| Cayenne Pepper; Chili pepper; Chili Powder; Paprika; Red Pepper
| (6)
| 2.0%
| (7)
| Salt
| (7)
| 1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001 (1) (a)
| S.2
| Sodium Aluminum
| (1)
| Salt
| (1)
| 1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001 (1) (a)
|
| Silicate
| (2)
| Icing sugar
| (2)
| If used either singly or in combination with Calcium Phosphate tribasic, Calcium Silicate, Magnesium Carbonate, Magnesium Silicate, Magnesium Stearate or Silicon Dioxide the total must not exceed 1.5%
| (3)
| Dried whole egg; Dried egg white (dried albumen) ; Dried egg yolk; Dried whole egg mix; Dried egg yolk mix
| (3)
| 2.0%
| (4)
| Garlic salt; Onion salt
| (4)
| 2.0% in accordance with the requirement of paragraphs B.07.020 (b) and B.07.027 (b) respectively
| (5)
| Unstandardized dry mixes
| (5)
| Good Manufacturing Practice
| S.3
| Sodium Ferro cyanide, decahydrate
|
| Salt
|
| 13 p.p.m. calculated as anhydrous sodium ferrocyanide
|
SOR/79-662, ss. 3 to 13; SOR/82-913, s. 4; SOR/83-410, s. 2; SOR/84-17, s. 5; SOR/84-801, s. 2; SOR/86-1125, s. 1; SOR/88-534, s. 4; SOR/91-88, ss. 3, 4; SOR/93-477, ss. 3 to 5; SOR/94-689, s. 2(F); SOR/97-191, s. 3. TABLE II FOOD ADDITIVES THAT MAY BE USED AS BLEACHING, MATURING AND DOUGH CONDITIONING AGENTS
| Column I
| Column II
| Column III
|
|---|
Item
No.
| Additive
| Permitted in or Upon
| Maximum Level of Use
|
|---|
|
|---|
A.1
| Acetone Peroxide
| (1)
| Bread; Flour; Whole wheat flour
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized bakery foods
| (2)
| Good Manufacturing Practice
| A.1A
| [Repealed, SOR/79660, s. 3]
| A.2
| Ammonium
| (1)
| Flour; Whole wheat flour
| (1)
| 250 p.p.m.
| Persulphate
| (2)
| Bread
| (2)
| 100 p.p.m. of flour
|
| (3)
| Unstandardized bakery foods
| (3)
| Good Manufacturing Practice
| A.2A
| Ascorbic Acid
| (1)
| Bread; Flour; Whole wheat flour
| (1)
| 200 p.p.m. of flour
|
| (2)
| Unstandardized bakery foods
| (2)
| 200 p.p.m. of flour
| A.3
| [Repealed, SOR/79660, s. 4]
| A.3A
| [Repealed, SOR/79660, s. 4]
| A.4
| Azodicarbonamide
|
| Bread; Flour; Whole wheat flour
|
| 45 p.p.m. of flour
| B.1
| Benzoyl Peroxide
|
| Flour; Whole wheat flour
|
| 150 p.p.m.
| C.1
| Calcium Iodate
| (1)
| Bread
| (1)
| 45 p.p.m. of flour
|
| (2)
| Unstandardized bakery foods
| (2)
| 45 p.p.m. of flour
| C.2
| Calcium Peroxide
| (1)
| Bread
| (1)
| 100 p.p.m. of flour
|
| (2)
| Unstandardized bakery foods
| (2)
| Good Manufacturing Practice
| C.3
| Calcium Stearoyl2
| (1)
| Bread
| (1)
| 3, 750 p.p.m. of flour
| Lactylate
| (2)
| Unstandardized bakery foods
| (2)
| 3, 750 p.p.m. of flour
|
| (3)
| Cake mixes
| (3)
| 0.5% of dry weight of mix
| C.4
| Chlorine
|
| Flour; Whole wheat flour
|
| Good Manufacturing Practice
| C.5
| Chlorine Dioxide
|
| Flour; Whole wheat flour
|
| Good Manufacturing Practice
| C.6
| LCysteine Hydrochloride
| (1)
| Bread; Flour; Whole wheat flour
| (1)
| 90 p.p.m.
|
| (2)
| Unstandardized bakery foods
| (2)
| Good Manufacturing Practice
| P.1
| [Repealed, SOR/94227, s. 4]
| P.2
| Potassium Iodate
| (1)
| Bread
| (1)
| 45 p.p.m. of flour
|
| (2)
| Unstandardized bakery foods
| (2)
| 45 p.p.m. of flour
| P.3
| Potassium Persulphate
| (1)
| Bread
| (1)
| 100 p.p.m. of flour
| (2)
| Unstandardized bakery foods
| (2)
| Good Manufacturing Practice
| S.1
| Sodium
| (1)
| Bread
| (1)
| 3, 750 p.p.m. of flour
| Stearoyl2
| (2)
| Unstandardized bakery foods
| (2)
| 3, 750 p.p.m. of flour
| Lactylate
| (3)
| Pancakes and pancake mixes
| (3)
| 0.3% of dry ingredient weight
|
| (4)
| Waffles and waffle mixes
| (4)
| 0.3% of dry ingredient weight
|
| (5)
| Cake mixes
| (5)
| 0.5% of dry weight of mix
| S.2
| Sodium
| (1)
| Bread
| (1)
| 5, 000 p.p.m. of flour
| Stearyl Fumarate
| (2)
| Unstandardized bakery foods
| (2)
| 5, 000 p.p.m. of flour
| S.3
| Sodium Sulphite
|
| Biscuit dough
|
| 500 p.p.m. calculated as Sulphur Dioxide
|
SOR/79-660, ss. 3, 4; SOR/87-640, s. 6; SOR/92-591, s. 2; SOR/94-227, s. 4; SOR/94-689, s. 2(F); SOR/2005-98, ss. 3, 8(F). TABLE III FOOD ADDITIVES THAT MAY BE USED AS COLOURING AGENTS
| Column I
| Column II
| Column III
|
|---|
Item
No.
| Additive
| Permitted in or Upon
| Maximum Level of Use
|
|---|
|
|---|
1.
| Aluminum Metal
Alkanet
Annatto
Anthocyanins
Beet Red
Canthaxanthin
Carbon Black
Carotene
Charcoal
Chlorophyll
Cochineal
Iron Oxide
Orchil
Paprika
Riboflavin
Saffron
Saunderswood
Silver Metal
Titanium Dioxide
Turmeric
Xanthophyll
| (1)
| Apple (or rhubarb) and (naming the fruit) jam; Bread; Butter; Concentrated fruit juice except frozen concentrated orange juice; Fig marmalade with pectin: Ice cream mix; Ice milk mix; Icing sugar; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; Liqueurs and alcoholic cordials; (naming the flavour) milk; Pickles and relishes; Pineapple marmalade with pectin; Sherbet; (naming the flavour) skim milk; (naming the flavour) partly skimmed milk; (naming the flavour) skim milk with added milk solids; (naming the flavour) partly skimmed milk with added milk solids; Smoked fish; Lobster paste and fish roe (caviar) ; Tomato catsup; Marinated or similar coldprocessed packaged fish and meat (Division 21)
| (1)
| Good Manufacturing Practice
|
| (2)
| Liquid, dried or frozen whole egg; Liquid, dried or frozen egg yolk
| (2)
| Good Manufacturing Practice in accordance with paragraphs B.22.034 (b) and B.22.035 (b)
|
| (3)
| Unstandardized foods
| (3)
| Good Manufacturing Practice
|
| (4)
| Vegetable fats and oils
| (4)
| Good Manufacturing Practice in accordance with section B.09.001
|
| (5)
| Margarine
| (5)
| Good Manufacturing Practice
|
| (6)
| (named variety) Cheese; Cheddar cheese; Cream cheese with (named added ingredients) ; Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients)
| (6)
| Good Manufacturing Practice in accordance with the requirements of sections B.08.033, B.08.034, B.08.037, B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3, B.08.041.4, B.08.041.5, B.08.041.6, B.08.041.7 and B.08.041.8.
|
| (7)
| A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n)
| (7)
| Good Manufacturing Practice
|
| (8)
| Longaniza; Tocino
| (8)
| 0.1% in accordance with the requirements of paragraph B.14.031 (i) or subparagraph B.14.032 (d) (xvi)
|
| (9)
| Edible collagen film (iron oxide only)
| (9)
| Good Manufacturing Practice
|
| (10)
| Sausage casings (annatto only)
| (10)
| 1.0% (Residues of annatto in sausage prepared with such casings not to exceed 100 p.p.m.)
|
| (11)
| Sausage casings (cochineal only)
| (11)
| 0.75% (Residues of cochineal in sausage prepared with such casings not to exceed 75 p.p.m.)
| 1A.
| ßapo 8′carotenal Ethyl ßapo 8′carotenoate
| (1)
| Apple (or rhubarb) and (naming the fruit) jam; Bread; Butter; Concentrated fruit juice except frozen concentrated orange juice; Fig marmalade with pectin; Ice cream mix; Ice milk mix; Icing sugar; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; Liqueurs and alcoholic cordials; Margarine; (naming the flavour) milk; Pickles and relishes; Pineapple marmalade with pectin; Sherbet; (naming the flavour) skim milk; (naming the flavour) partly skimmed milk; (naming the flavour) skim milk with added milk solids; (naming the flavour) partly skimmed milk with added milk solids; Smoked fish; Lobster paste and fish roe (caviar) ; Tomato catsup
| (1)
| 35 p.p.m.
|
|
| (2)
| Unstandardized foods
| (2)
| 35 p.p.m.
|
|
| (3)
| (named variety) Cheese; Cheddar cheese; Cream cheese with (named added ingredients) ; Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients)
| (3)
| 35 p.p.m., in accordance with the requirements of sections B.08.033, B.08.034, B.08.037, B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3, B.08.041.4, B.08.041.5, B.08.041.6, B.08.041.7 and B.08.041.8
|
|
| (4)
| A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n)
| (4)
| 35 p.p.m.
| 2.
| Caramel
| (1)
| Ale; Apple (or rhubarb) and (naming the fruit) jam; Beer; Brandy; Bread; Brown bread; Butter; Cider; Cider vinegar; Concentrated fruit juice except frozen concentrated orange juice; Fig marmalade with pectin; Holland’s gin; Ice cream mix; Ice milk mix; Icing sugar; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; Light beer; Liqueurs and alcoholic cordials; Malt liquor; Malt vinegar; (naming the flavour) milk; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Porter; Rum; Sherbet; (naming the flavour) skim milk; (naming the flavour) partly skimmed milk; (naming the flavour) skim milk with added milk solids; (naming the flavour) partly skimmed milk with added milk solids; Smoked fish; Lobster paste and fish roe (caviar) ; Stout; Tomato catsup; Whisky; Wine; Wine vinegar; Honey wine
| (1)
| Good Manufacturing Practice
|
|
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
|
|
| (3)
| A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n)
| (3)
| Good Manufacturing Practice
|
|
| (4)
| Sausage casings
| (4)
| 15% (Residues of caramel in sausage prepared with such casings not to exceed 0.15%)
| 3.
| Allura Red Amaranth
Erythrosine Indigotine
Sunset Yellow FCF
Tartrazine
| (1)
| Apple (or rhubarb) and (naming the fruit) jam; Bread; Butter; Concentrated fruit juice except frozen concentrated orange juice; Fig marmalade with pectin; Ice cream mix; Ice milk mix; Icing sugar; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; Liqueurs and alcoholic cordials; (naming the flavour) milk; Pickles and relishes; Pineapple marmalade with pectin; Sherbet; (naming the flavour) skim milk; (naming the flavour) partly skimmed milk; (naming the flavour) skim milk with added milk solids; (naming the flavour) partly skimmed milk with added milk solids; Smoked fish; Lobster paste and fish roe (caviar) ; Tomato catsup
| (1)
| 300 p.p.m. singly or in combination in accordance with section B.06.002
|
| (2)
| Unstandardized foods
| (2)
| 300 p.p.m. singly or in combination in accordance with section B.06.004
|
| (3)
| A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n)
| (3)
| 300 p.p.m. singly or in combination in accordance with section B.26.002
|
| (4)
| Salted anchovy, salted scad and salted shrimp
| (4)
| 125 p.p.m. in accordance with the requirements of paragraph B.21.021 (d)
|
| (5)
| Longaniza
| (5)
| 80 p.p.m. allura red in accordance with the requirements of clause B.14.032 (d) (xvi) (B) and 20 p.p.m. sunset yellow FCF in accordance with the requirements of clause B.14.032 (d) (xvi) (C)
|
| (6)
| Sausage casings (sunset yellow FCF only)
| (6)
| 0.15% (Residues of sunset yellow FCF in sausage prepared with such casings not to exceed 15 p.p.m.)
| 4.
| Brilliant Blue FCF
Fast Green FCF
| (1)
| Apple (or rhubarb) and (naming the fruit) jam; Bread; Butter; Concentrated fruit juice except frozen concentrated orange juice; Fig marmalade with pectin; Ice cream mix; Ice milk mix; Icing sugar; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; Liqueurs and alcoholic cordials; (naming the flavour) milk; Pickles and relishes; Pineapple marmalade with pectin; Sherbet; (naming the flavour) skim milk; (naming the flavour) partly skimmed milk; (naming the flavour) skim milk with added milk solids; (naming the flavour) partly skimmed milk with added milk solids; Smoked fish; Lobster paste and fish roe (caviar) ; Tomato catsup
| (1)
| 100 p.p.m. singly or in combination in accordance with section B.06.002
|
|
| (2)
| Unstandardized foods
| (2)
| 100 p.p.m. singly or in combination in accordance with section B.06.004
|
|
| (3)
| A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n)
| (3)
| 100 p.p.m. singly or in combination in accordance with section B.06.002
|
|
| (4)
| Feta cheese (brilliant blue FCF only)
| (4)
| 0.10 p.p.m.
| 5.
| Citrus Red No. 2
|
| Skins of whole oranges
|
| 2 p.p.m.
| 6.
| Ponceau SX
|
| Fruit Peel; Glacé fruits; Maraschino Cherries
|
| 150 p.p.m.
| 7.
| Gold
|
| Alcoholic beverages
|
| Good Manufacturing Practice
|
SOR/79-752, s. 5; SOR/80-500, s. 6; SOR/82-596, s. 3; SOR/84-440, s. 4; SOR/84-602, s. 1; SOR/89-198, ss. 6 to 10; SOR/92-725, s. 5; SOR/93-466, s. 2; SOR/94-689, s. 2(F); SOR/95-434, s. 1; SOR/95-493, s. 1; SOR/97-516, s. 4; SOR/98-580, s. 1(F); SOR/99-96, s. 1; SOR/2000-50, s. 1; SOR/2000-146, ss. 1 to 3. TABLE IV FOOD ADDITIVES THAT MAY BE USED AS EMULSIFYING, GELLING, STABILIZING AND THICKENING AGENTS
| Column I
| Column II
| Column III
|
|---|
Item
No.
| Additive
| Permitted in or Upon
| Maximum Level of Use
|
|---|
|
|---|
A.1
| Acacia Gum
| (1)
| Cream; French dressing; (naming the flavour) Milk; Mustard pickles; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; Relishes; Salad dressing; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids;
| (1)
| Good Manufacturing Practice
|
| (2)
| Ice cream; Ice cream mix; Ice milk; Ice milk mix
| (2)
| 0.5%
|
| (3)
| Sherbet
| (3)
| 0.75%
|
|
| (4)
| Unstandardized foods
| (4)
| Good Manufacturing Practice
|
|
| (5)
| Caloriereduced margarine
| (5)
| 0.5% in accordance with the requirements of section B.09.017
|
|
| (6)
| Canned asparagus; Canned green beans; Canned wax beans; Canned peas
| (6)
| 1.0% in accordance with the requirements of clause B.11.002 (d) (viii) (C)
| A.2
| Acetylated Mono glycerides
|
| Unstandardized foods
|
| Good Manufacturing Practice
| A.3
| Acetylated Tartaric
| (1)
| Bread
| (1)
| 6, 000 p.p.m. of flour
|
| Acid Esters of Mono and Diglycerides
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
|
| (3)
| Infant formulas based on crystalline amino acids
| (3)
| 240 p.p.m. as consumed
| A.4
| Agar
| (1)
| Brawn; Canned (naming the poultry) ; Cream; Headcheese; (naming the fruit) Jelly with pectin; Meat binder (when sold for use in prepared meat or meat byproducts in which a gelling agent is a permitted ingredient) ; Meat byproduct loaf; Meat loaf; (naming the flavour) Milk; Mustard pickles; Potted meat; Potted meat byproduct; Prepared fish or prepared meat (Division 21) ; Relishes; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids
| (1)
| Good Manufacturing Practice
|
|
| (2)
| Ice cream; Ice cream mix; Ice milk; Ice milk mix
| (2)
| 0.5%
|
|
| (3)
| Sherbet
| (3)
| 0.75%
|
|
| (4)
| Unstandardized foods
| (4)
| Good Manufacturing Practice
|
|
| (5)
| Caloriereduced margarine
| (5)
| 0.5% in accordance with the requirements of section B.09.017
| A.5
| Algin
| (1)
| Ale; Beer; Cream; French dressing; Light beer; Malt liquor; (naming the flavour) Milk; Mustard pickles; Porter; Relishes; Salad dressing; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids; Stout
| (1)
| Good Manufacturing Practice
|
|
| (2)
| Infant formula
| (2)
| 0.03% as consumed. If used in combination with carrageenan or guar gum or both, the total not to exceed 0.03%
|
|
| (3)
| Cottage cheese; Creamed cottage cheese; Ice cream; Ice cream mix; Ice milk; Ice milk mix
| (3)
| 0.5%
|
|
| (4)
| Sherbet
| (4)
| 0.75%
|
|
| (5)
| Unstandardized foods
| (5)
| Good Manufacturing Practice
|
|
| (6)
| Caloriereduced margarine
| (6)
| 0.5% in accordance with the requirements of section B.09.017
|
|
| (7)
| Sour cream
| (7)
| 0.5% in accordance with the requirements of clause B.08.077 (b) (vii) (A)
|
|
| (8)
| Canned asparagus; Canned green beans; Canned wax beans; Canned peas
| (8)
| 1.0% in accordance with the requirements of clause B.11.002 (d) (viii) (C)
|
|
| (9)
| Infant formula based on isolated amino acids or protein hydrolysates, or both
| (9)
| 0.1% as consumed. If used in combination with carrageenan or guar gum or both, the total not to exceed 0.1%
|
|
| (10)
| Lactosefree infant formula based on milk protein
| (10)
| 0.05% as consumed. If used in combination with carrageenan or guar gum or both, the total not to exceed 0.05%
| A.6
| Alginic Acid
|
| Same foods as listed for Algin
|
| Same levels as prescribed for Algin
| A.7
| Ammonium Alginate
|
| Same foods as listed for Algin
|
| Same levels as prescribed for Algin
| A.8
| Ammonium Carrageenan
|
| Same foods as listed for Carrageenan
|
| Same levels as prescribed for Carrageenan
| A.9
| Ammonium Furcelleran
|
| Same foods as listed for Furcelleran
|
| Same levels as prescribed for Furcelleran
| A.9A
| Ammonium Salt of Phosphorylated Glyceride
| (1)
| Bread; Cream; (naming the flavour) Milk; Mustard pickles; Relishes; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids
| (1)
| Good Manufacturing Practice
|
| (2)
| Ice Cream; Ice cream mix; Ice milk; Ice milk mix
| (2)
| 0.5%
|
| (3)
| Sherbet
| (3)
| 0.75%
|
| (4)
| Unstandardized foods
| (4)
| Good Manufacturing Practice
|
| (5)
| Chocolate products; Cocoa products
| (5)
| 0.7%
| A.10
| Arabinogalactan
| (1)
| Essential oils; unstandardized dressings, pudding mixes; beverage bases and mixes; pie filling mixes
| (1)
| Good Manufacturing Practice
| B.1
| Baker’s yeast
Glycan
|
| Unstandardized foods
|
| Good Manufacturing Practice
| C.1
| Calcium Alginate
|
| Same foods as listed for Algin
|
| Same levels as prescribed for Algin
| C.2
| Calcium Carbonate
| (1)
| Unstandardized Foods
| (1)
| Good Manufacturing Practice
|
| (2)
| A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n)
| (2)
| Good Manufacturing Practice
| C.3
| Calcium Carrageenan
|
| Same foods as listed for Carrageenan
|
| Same levels as prescribed for Carrageenan
| C.4
| Calcium Citrate
| (1)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients)
| (1)
| 4.0%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
|
|
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| C.5
| Calcium Furcelleran
|
| Same foods as listed for Furcelleran
|
| Same levels as prescribed for Furcelleran
| C.6
| Calcium Gluconate
|
| Unstandardized foods
|
| Good Manufacturing Practice
| C.7
| Calcium Glycerophosphate
|
| Unstandardized dessert mixes
|
| Good Manufacturing Practice
| C.8
| Calcium Hypophosphite
|
| Unstandardized dessert mixes
|
| Good Manufacturing Practice
| C.9
| Calcium Phosphate, dibasic
| (1)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients)
| (1)
| 3.5%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
|
|
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| C.10
| Calcium Phosphate, tribasic
|
| Unstandardized foods
|
| Good Manufacturing Practice
| C.11
| Calcium Sulphate
| (1)
| Ice cream; Ice cream mix; Ice milk; Ice milk mix
| (1)
| 0.5%
|
|
| (2)
| Sherbet
| (2)
| 0.75%
|
|
| (3)
| Unstandardized foods
| (3)
| Good Manufacturing Practice
|
|
| (4)
| Creamed cottage cheese
| (4)
| 0.05%
|
|
| (5)
| Cream for whipping, heattreated above 100°C
| (5)
| 0.005%
| C.12
| Calcium Tartrate
|
| Unstandardized foods
|
| Good Manufacturing Practice
| C.13
| Carboxymethyl Cellulose
|
| Same foods as listed for Sodium Carboxymethyl Cellulose
|
| Same levels as prescribed for Sodium Carboxymethyl Cellulose
| C.14
| Carob Bean Gum
| (1)
| Cream; French dressing; (naming the flavour) Milk; Mustard pickles; Relishes; Salad dressing; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids
| (1)
| Good Manufacturing Practice
|
|
| (2)
| Cottage cheese; Creamed cottage cheese; Ice cream; Ice cream mix; Ice milk; Ice milk mix
| (2)
| 0.5%
|
|
| (3)
| Caloriereduced margarine
| (3)
| 0.5% in accordance with the requirements of paragraph B.09.017 (b)
|
|
| (4)
| Sherbet
| (4)
| 0.75%
|
|
| (5)
| Sour cream
| (5)
| 0.5% in accordance with the requirements of clause B.08.077 (b) (vii) (A)
|
|
| (6)
| Unstandardized Foods
| (6)
| Good Manufacturing Practice
|
|
| (7)
| Cream cheese; Cream cheese with (named added ingredients) ; Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients)
| (7)
| 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8
| C.15
| Carrageenan
| (1)
| Ale; Beer; Brawn; Canned (naming the poultry) ; Cream; French dressing; Headcheese; (naming the fruit) Jelly with pectin; Light beer; Malt liquor; Meat binder (when sold for use in prepared meat or prepared meat byproducts in which a gelling agent is a permitted ingredient) ; Meat byproduct loaf; Meat loaf; (naming the flavour) Milk; Mustard pickles; Porter; Potted meat; Potted meat byproduct; Prepared fish or prepared meat (Division 21) ; Relishes; Salad dressing; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids; Stout
| (1)
| Good Manufacturing Practice
|
|
| (2)
| Cottage cheese; Creamed cottage cheese; Ice cream; Ice cream mix; Ice milk; Ice milk mix
| (2)
| 0.5%
|
|
| (3)
| Evaporated milk
| (3)
| 0.015%
|
|
| (4)
| Sherbet
| (4)
| 0.75%
|
|
| (5)
| Evaporated partly skimmed milk; Concentrated partly skimmed milk
| (5)
| 0.01%
|
|
| (6)
| Infant formula based on isolated amino acids or protein hydrolysates, or both
| (6)
| 0.1% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.1%
|
|
| (7)
| Infant formula
| (7)
| 0.03% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.03%
|
|
| (8)
| Unstandardized foods
| (8)
| Good Manufacturing Practice
|
|
| (9)
| Caloriereduced margarine
| (9)
| 0.5% in accordance with the requirements of section B.09.017
|
|
| (10)
| Sour cream
| (10)
| 0.5%, in accordance with the requirements of clause B.08.077 (b) (vii) (A)
|
|
| (11)
| Canned asparagus; Canned green beans; Canned wax beans; Canned peas
| (11)
| 1.0% in accordance with the requirements of clause B.11.002 (d) (viii) (C)
|
|
| (12)
| Cream cheese; Cream cheese with (named added ingredients) ; Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients)
| (12)
| 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8
|
|
| (13)
| Lactosefree infant formula based on milk protein
| (13)
| 0.05% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.05%
| C.17
| Cellulose Gum
|
| Same foods as listed for Sodium Carboxymethyl Cellulose
|
| Same levels as prescribed for Sodium Carboxymethyl Cellulose
| F.1
| Furcelleran
| (1)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
|
|
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
|
|
| (3)
| Caloriereduced margarine
| (3)
| 0.5% in accordance with the requirements of section B.09.017
|
|
| (4)
| Canned asparagus; Canned green beans; Canned waxed beans; Canned peas
| (4)
| 1.0% in accordance with the requirements of clause B.11.002 (d) (viii) (C)
| G.1
| Gelatin
| (1)
| Brawn; Canned (naming the poultry) ; Cream; Headcheese; (naming the fruit) Jelly with pectin; Meat binder (when sold for use in prepared meat byproducts in which a gelling agent is a permitted ingredient) ; Meat byproduct loaf; Meat loaf; (naming the flavour) Milk; Mustard pickles; Potted meat; Potted meat byproduct; Prepared fish or prepared meat (Division 21) ; Prepared hams, shoulders, butts and picnics; Relishes; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids
| (1)
| Good Manufacturing Practice
|
|
| (2)
| Cottage cheese; Creamed cottage cheese; Ice cream; Ice cream mix; Ice milk; Ice milk mix
| (2)
| 0.5%
|
|
| (3)
| Sherbet
| (3)
| 0.75%
|
|
| (4)
| Sour cream
| (4)
| 0.5% in accordance with the requirements of clause B.08.077 (b) (vii) (A)
|
|
| (5)
| Unstandardized Foods
| (5)
| Good Manufacturing Practice
|
|
| (6)
| Cream cheese; Cream cheese with (named added ingredients) ; Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients)
| (6)
| 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8
| G.2
| Gellan Gum
| (1)
| Confectionery; Frostings; (except for any of these products for which standards are set out in these Regulations)
| (1)
| 0.5%
|
|
| (2)
| Fruit spreads; Aspic; Processed fruit products; (except for any of these products for which standards are set out in these Regulations)
| (2)
| 0.3%
|
|
| (3)
| Caloriereduced margarine; Reduced fat spreads
| (3)
| 0.25%
|
|
| (4)
| Dairy products (except for any of these products for which standards are set out in these Regulations)
| (4)
| 0.15%
|
|
| (5)
| French Dressing; Salad Dressing; Dressings (except for any of these products for which standards are set out in these Regulations) ; Gelatins; Puddings; Fillings
| (5)
| 0.1%
|
|
| (6)
| Baking mixes; Bakery products; (except for any of these products for which standards are set out in these Regulations)
| (6)
| 0.1% of the dry mix
|
|
| (7)
| Sauces; Toppings; Table syrups; (except for any of these products for which standards are set out in these Regulations)
| (7)
| 0.05%
|
|
| (8)
| Beverages (except for any of these products for which standards are set out in these Regulations)
| (8)
| 0.08%
|
|
| (9)
| Snack foods (except for any of these products for which standards are set out in these Regulations)
| (9)
| 0.1%
| G.3
| Guar Gum
| (1)
| Cream; French dressing; (naming the flavour) Milk; Mince meat; Mustard pickles; Relishes; Salad dressing; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids;
| (1)
| Good Manufacturing Practice
|
|
| (2)
| Cottage cheese; Creamed cottage cheese; Ice cream; Ice cream mix; Ice milk; Ice milk mix
| (2)
| 0.5%
|
|
| (3)
| Infant formula
| (3)
| 0.03% as consumed. If used in combination with algin or carrageenan or both, the total not to exceed 0.03%
|
|
| (4)
| Sherbet
| (4)
| 0.75%
|
|
| (5)
| Unstandardized foods
| (5)
| Good Manufacturing Practice
|
|
| (6)
| Caloriereduced margarine
| (6)
| 0.5% in accordance with the requirements of section B.09.017
|
|
| (7)
| Sour cream
| (7)
| 0.5% in accordance with the requirements of clause B.08.077 (b) (vii) (A)
|
|
| (8)
| Canned asparagus; Canned green beans; Canned waxed beans; Canned peas
| (8)
| 1.0% in accordance with the requirements of clause B.11.002 (d) (viii) (C)
|
|
| (9)
| Cream cheese; Cream cheese with (named added ingredients) ; Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients)
| (9)
| 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8
|
|
| (10)
| Infant formula based on isolated amino acids or protein hydrolysates, or both
| (10)
| 0.1% as consumed. If used in combination with algin or carrageenan or both, the total not to exceed 0.1%
|
|
| (11)
| Lactosefree infant formula based on milk protein
| (11)
| 0.05% as consumed. If used in combination with algin or carrageenan or both, the total not to exceed 0.05%
| G.4
| Gum Arabic
|
| Same foods as listed for Acacia Gum
|
| Same level as prescribed for Acacia Gum
| H.1
| Hydroxylated Lecithin
| (1)
| Chocolate products; Cocoa products
| (1)
| 1.0%
|
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| H.1A
| Hydroxypropyl Cellulose
|
| Unstandardized foods
|
| Good Manufacturing Practice
| H.2
| Hydroxypropyl Methylcellulose
| (1)
| French dressing; (naming the flavour) Milk; Mustard pickles; Relishes; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids; Salad dressing
| (1)
| Good Manufacturing Practice
|
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| I.1
| Irish Moss Gelose
|
| Same foods as listed for Carrageenan
|
| Same levels as prescribed for Carrageenan
| K.1
| Karaya Gum
| (1)
| French dressing; (naming the flavour) Milk; Mustard pickles; Relishes; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids; Salad dressing
| (1)
| Good Manufacturing Practice
|
| (2)
| Cottage cheese; Creamed cottage cheese; Ice cream; Ice cream mix; Ice milk; Ice milk mix
| (2)
| 0.5%
|
|
| (3)
| Sherbet
| (3)
| 0.75%
|
|
| (4)
| Unstandardized foods
| (4)
| Good Manufacturing Practice
|
|
| (5)
| Caloriereduced margarine
| (5)
| 0.5% in accordance with the requirements of section B.09.017
| L.1
| Lactylated Mono and Diglycerides
| (1)
| Shortening
| (1)
| 8.0% (except that the total combined mono and diglycerides and lactylated mono and diglycerides must not exceed 20.0% of the shortening)
|
| (2)
| Unstandardized foods
| (2)
| 8.0% of the fat content
| L.1A
| Lactylic Esters of Fatty Acids
|
| Unstandardized foods
|
| Good Manufacturing Practice
| L.2
| Lecithin
| (1)
| Bread; Cream; (naming the flavour) Milk; Mustard pickles; Relishes; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids
| (1)
| Good Manufacturing Practice
|
|
| (2)
| Ice Cream; Ice cream mix; Ice milk; Ice milk mix
| (2)
| 0.5%, singly or in combination with other emulsifiers
|
|
| (3)
| Infant formula
| (3)
| 0.03% as consumed
|
|
| (4)
| Sherbet
| (4)
| 0.75%
|
|
| (5)
| Unstandardized foods
| (5)
| Good Manufacturing Practice
|
|
| (6)
| Margarine
| (6)
| 0.2%
|
|
| (7)
| Caloriereduced margarine
| (7)
| 0.5%
|
|
| (8)
| Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients)
| (8)
| 0.2%
|
|
| (9)
| Milk powder
| (9)
| 0.5%
|
|
| (10)
| Chocolate products; Cocoa products
| (10)
| 1.0%
| L.3
| Locust Bean Gum
|
| Same foods as listed for Carob Bean Gum
|
| Same levels as prescribed for Carob Bean Gum
| M.1
| Magnesium Chloride
|
| Tofu
|
| 0.3%, calculated as the anhydrous salt
| M.2
| Methylcellulose
| (1)
| Ale; Beer; French dressing; Light beer; Malt liquor; Porter; Salad dressing; Stout
| (1)
| Good Manufacturing Practice
|
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| M.3
| Methyl Ethyl Cellulose
|
| Unstandardized foods
|
| Good Manufacturing Practice
| M.4
| Monoglycerides
| (1)
| Bread; Cream; Fish paste
| (1)
| Good Manufacturing Practice
|
| (2)
| Chocolate products; Cocoa products
| (2)
| 1.5%
|
| (3)
| Ice cream mix; Ice milk mix
| (3)
| A total of 0.5% of stabilizing agents in accordance with subparagraphs B.08.061 (b) (vi) and B.08.071 (b) (vi)
|
|
| (4)
| Creamed cottage cheese
| (4)
| Good Manufacturing Practice
|
|
| (5)
| Infant formula
| (5)
| 0.25% as consumed
|
|
| (6)
| Sausage casings
| (6)
| 0.35% of the casing
|
|
| (7)
| Margarine
| (7)
| 0.5%
|
|
| (8)
| Sherbet
| (8)
| 0.75%
|
|
| (9)
| Shortening
| (9)
| 10.0% (except that the total combined mono and diglycerides and lactylated mono and diglycerides must not exceed 20.0% of the shortening)
|
|
| (10)
| Sour Cream
| (10)
| 0.3%
|
|
| (11)
| Unstandardized Foods
| (11)
| Good Manufacturing Practice
|
|
| (12)
| Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients)
| (12)
| 0.5% in accordance with the requirements of sections B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
| M.5
| Mono and
| (1)
| Bread; Cream; Fish paste
| (1)
| Good Manufacturing Practice
|
| Diglycerides
| (2)
| Chocolate products; Cocoa products
| (2)
| 1.5%
|
|
| (3)
| Ice cream mix; Ice milk mix
| (3)
| A total of 0.5% of stabilizing agents in accordance with subparagraphs B.08.061 (b) (vi) and B.08.071 (b) (vi)
|
|
| (4)
| Cottage Cheese; Creamed Cottage Cheese
| (4)
| Good Manufacturing Practice
|
|
| (5)
| Infant formula
| (5)
| 0.25% as consumed
|
|
| (6)
| Sausage casings
| (6)
| 0.35% of the casing
|
|
| (7)
| Margarine
| (7)
| 0.5%
|
|
| (8)
| Sherbet
| (8)
| 0.75%
|
|
| (9)
| Shortening
| (9)
| 10.0% (except that the total combined mono and diglycerides and lactylated mono and diglycerides must not exceed 20.0% of the shortening)
|
|
| (10)
| Sour Cream
| (10)
| 0.3%
|
|
| (11)
| Unstandardized Foods
| (11)
| Good Manufacturing Practice
|
|
| (12)
| Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients)
| (12)
| 0.5% in accordance with the requirements of sections B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
| M.6
| Monosodium Salts of Phosphorylated Mono and Diglycerides
| (1)
| Edible vegetable oilbased cookware coating emulsions
| (1)
| 4.0%
| O.1
| Oat Gum
| (1)
| Unstandardized Foods
| (1)
| Good Manufacturing Practice
| P.1
| Pectin
| (1)
| Apple (or rhubarb) and (naming the fruit) Jam; Cream; Fig marmalade; Fig marmalade with pectin; French dressing; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; (naming the citrus fruit) Marmalade with pectin; (naming the flavour) Milk; Mince meat; Mustard pickles; Pineapple marmalade; Pineapple marmalade with pectin; Relishes; Salad dressing; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids
| (1)
| Good Manufacturing Practice
|
|
| (2)
| Ice cream; Ice cream mix; Ice milk; Ice milk mix
| (2)
| 0.5%
|
|
| (3)
| Sour cream
| (3)
| 0.5% in accordance with the requirement of clause B.08.077 (b) (vii) (A)
|
|
| (4)
| Sherbet
| (4)
| 0.75%
|
|
| (5)
| Unstandardized foods
| (5)
| Good Manufacturing Practice
| P.1A
| Polyglycerol Esters of Fatty Acids
| (1)
| Unstandardized foods
| (1)
| Good Manufacturing Practice
|
| (2)
| Vegetable oils
| (2)
| 0.025%
|
| (3)
| Caloriereduced margarine
| (3)
| 0.2% in accordance with the requirements of paragraph B.09.017 (c)
| P.1B
| Polyglycerol Esters of Interesterified
| (1)
| Chocolate products
| (1)
| 0.5%
|
| Castor Oil Fatty Acids
| (2)
| Unstandardized chocolate flavoured confectionery coatings
| (2)
| 0.25%
|
| (3)
| Edible vegetable oilbased pan coating emulsions for use on baking pans
| (3)
| 2.0%
| P.2
| Polyoxyethylene (20)
Sorbitan Monooleate;
Polysorbate 80
| (1)
| Ice cream; Ice cream mix; Ice milk; Ice milk mix; Sherbet
| (1)
| 0.1%. If Polyoxyethylene (20) sorbitan tristearate is also used, the total must not exceed 0.1%
|
|
| (2)
| Unstandardized frozen desserts
| (2)
| 0.1%
|
| (3)
| Pickles and relishes
| (3)
| 0.05%
|
| (4)
| Beverage base or mix
| (4)
| 0.05% of the beverage. If sorbitan monostearate is also used the total must not exceed 0.05% of the beverage
|
| (5)
| Imitation dry cream mix
| (5)
| 0.1%. If Polyoxyethylene (20) sorbitan monostearate, Polyoxyethylene (20) sorbitan tristearate or Sorbitan monostearate, either singly or in combination is also used, the total must not exceed 0.4%
|
|
| (6)
| Whipped vegetable oil topping
| (6)
| 0.05%. If Polyoxyethylene (20) sorbitan monostearate, Polyoxyethylene (20) sorbitan tristearate or Sorbitan monostearate, either singly or in combination is also used, the total must not exceed 0.4%
|
|
| (7)
| Cake icing; cake icing mix
| (7)
| 0.5% of the finished cake icing. If Polyoxyethylene (20) sorbitan monostearate, or Sorbitan monostearate, either singly or in combination is also used, the total must not exceed 0.5% of the finished cake icing
|
|
| (8)
| Salt
| (8)
| 10 p.p.m.
|
|
| (9)
| Whipped cream
| (9)
| 0.1%
|
|
| (10)
| Breath freshener products in candy, tablet or gum form
| (10)
| 100 p.p.m.
|
|
| (11)
| Creamed cottage cheese
| (11)
| 80 p.p.m.
|
|
| (12)
| Spice oils and spice oleoresins for use in pumping pickle employed in the curing of preserved meat or preserved meat byproduct (Division 14)
| (12)
| 0.2% of the pumping pickle
|
|
| (13)
| Sausage casings
| (13)
| 0.15% of the casing
|
|
| (14)
| Liquid Smoke Flavours
| (14)
| Good Manufacturing Practice. Residues of Polysorbate 80 must not exceed 275 ppm in the finished food
|
|
| (15)
| Vegetable oils
| (15)
| 0.125%
|
|
| (16)
| Annatto formulations
| (16)
| 25% of the total colour formulation
|
|
| (17)
| Turmeric formulations
| (17)
| 50% of the total colour formulation
|
|
| (18)
| Liquid smoke flavour concentrate
| (18)
| Good Manufacturing Practice. Residues of Polysorbate 80 must not exceed 0.3% in the finished food.
|
|
| (19)
| Unstandardized salad dressing
| (19)
| 0.25%
| P.3
| Polyoxyethylene (20)
Sorbitan Monostearate;
Polysorbate 60
| (1)
| Imitation dry cream mix; Vegetable oil creaming agent; Whipped vegetable oil topping; Vegetable oil topping mix
| (1)
| 0.4%. If Polyoxyethylene (20) sorbitan tristearate, Sorbitan monostearate or Polyoxyethylene (20) sorbitan monooleate, either singly or in combination is also used, the total must not exceed 0.4%, except that in the case of whipped vegetable oil topping a combination of Polysorbate 60 and Sorbitan monostearate may be used in excess of 0.4%, if the amount of the Polysorbate 60 does not exceed 0.77% and the amount of Sorbitan monostearate does not exceed 0.27% of the whipped vegetable oil topping
|
| (2)
| Cakes
| (2)
| 0.5% on a dry weight basis. If Polyoxyethylene (20) sorbitan tristearate is also used, the total must not exceed 0.5% on a dry weight basis
|
| (3)
| Cakes; Cake mixes
| (3)
| 0.5% on a dry weight basis. If Sorbitan monostearate is also used, the total must not exceed 0.7% on a dry weight basis
|
| (4)
| Unstandardized confectionery coatings and unstandardized moulded confectionery products for use as confectionery or in baking
| (4)
| 0.5%. If any combination of Polyoxyethylene (20) Sorbitan tristearate, Sorbitan monostearate or Sorbitan tristearate are all used the total must not exceed 1.0%
|
| (5)
| Cake icing; Cake icing mix
| (5)
| 0.5% of the finished cake icing. If Sorbitan monostearate or Polyoxyethylene (20) sorbitan monooleate either singly or in combination is also used, the total must not exceed 0.5% of the finished cake icing
|
| (6)
| Pudding; Pie filling
| (6)
| 0.5% on a dry weight basis
|
| (7)
| Beverage base or mix
| (7)
| 0.05% of the beverage. If Sorbitan monostearate is also used the total must not exceed 0.05% of the beverage
|
| (8)
| Sour Cream Substitute
| (8)
| 0.1%
|
| (9)
| Unstandardized dressings; Unstandardized prepared canned cooking sauces
| (9)
| 0.3%
|
| (10)
| Fat base formulation for selfbasting of poultry by injection
| (10)
| 0.25%
|
| (11)
| Unstandardized sandwich spreads and dips
| (11)
| 0.2%
|
| (12)
| Dry soup base or mix
| (12)
| 250 p.p.m. in soup as prepared for consumption
|
| (13)
| Dry batter coating mixes
| (13)
| 0.5% of the dry mix
|
| (14)
| Prepared alcoholic cocktails
| (14)
| 120 p.p.m. in beverage as prepared for consumption
| P.4
| Polyoxyethylene (20)
Sorbitan Tristearate;
Polysorbate 65
| (1)
| (Naming the flavour) Milk; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids
| (1)
| 0.5%
|
| (2)
| Ice cream; Ice cream mix; Ice milk; Ice milk mix; Sherbet
| (2)
| 0.1%. If Polyoxyethylene (20) sorbitan monooleate is also used, the total must not exceed 0.1%
|
| (3)
| Unstandardized frozen desserts
| (3)
| 0.1%
|
| (4)
| Cakes
| (4)
| 0.3% on a dry weight basis. If Polyoxyethylene (20) sorbitan monostearate is also used, the total must not exceed 0.5% on a dry weight basis
|
| (5)
| Unstandardized confectionery coatings
| (5)
| 0.5%. If any combination of Polyoxyethylene (20) sorbitan monostearate, Sorbitan monostearate, or Sorbitan tristearate are also used, the total must not exceed 1.0%
|
| (6)
| Beverage base or mix
| (6)
| 0.05% of the beverage. If Sorbitan monostearate is also used, the total must not exceed 0.05% of the beverage
|
| (7)
| Imitation dry cream mix; Vegetable oil creaming agent; Whipped vegetable oil topping; Vegetable oil topping mix
| (7)
| 0.4%. If Polyoxyethylene (20) sorbitan monostearate, Sorbitan monostearate or Polyoxyethylene (20) sorbitan monooleate, either singly or in combination is also used, the total must not exceed 0.4%
|
| (8)
| Breath freshener products in candy, tablet or gum form
| (8)
| 200 p.p.m.
| P.5
| Polyoxyethylene (8) Stearate
|
| Unstandardized bakery foods
|
| 0.4%
| P.6
| Potassium Alginate
|
| Same foods as listed for Algin
|
| Same levels as prescribed for Algin
| P.7
| Potassium Carrageenan
|
| Same foods as listed for Carrageenan
|
| Same levels as prescribed for Carrageenan
| P.8
| Potassium Chloride
|
| Unstandardized foods
|
| Good Manufacturing Practice
| P.9
| Potassium Citrate
| (1)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients)
| (1)
| 4.0%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
| P.10
| Potassium Furcelleran
|
| Same foods as listed for Furcelleran
|
| Same levels as prescribed for Furcelleran
| P.11
| Potassium Phosphate, dibasic
| (1)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients)
| (1)
| 3.5%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
| P.12
| Propylene Glycol Alginate
| (1)
| Ale; Beer; French dressing; Light beer; Malt liquor; Mustard pickles; Porter; Relishes; Salad dressing; Stout
| (1)
| Good Manufacturing Practice
|
|
| (2)
| Cottage cheese; Creamed cottage cheese; Ice cream; Ice cream mix; Ice milk; Ice milk mix
| (2)
| 0.5%
|
|
| (3)
| Sherbet
| (3)
| 0.75%
|
|
| (4)
| Unstandardized foods
| (4)
| Good Manufacturing Practice
|
|
| (5)
| Caloriereduced margarine
| (5)
| 0.5% in accordance with the requirements of section B.09.017
|
|
| (6)
| Sour cream
| (6)
| 0.5% in accordance with the requirements of clause B.08.077 (b) (vii) (A)
|
|
| (7)
| Canned asparagus; Canned green beans; Canned wax beans; Canned peas
| (7)
| 1.0% in accordance with the requirements of clause B.11.002 (d) (viii) (C)
|
|
| (8)
| Cream cheese; Cream cheese with (named added ingredients) ; Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients)
| (8)
| 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8
| P.13
| Propylene Glycol Ether of Methylcellulose
|
| Same foods as listed for Hydroxypropyl Methylcellulose
|
| Same levels as prescribed for Hydroxypropyl Methylcellulose
| P.14
| Propylene Glycol
Mono Fatty Acid Esters
|
| Unstandardized foods
|
| Good Manufacturing Practice
| S.1
| Sodium Acid Pyrophosphate
| (1)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients)
| (1)
| 3.5%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
| S.2
| Sodium Alginate
| (1)
| Same foods as listed for Algin
| (1)
| Same levels as prescribed for Algin
|
| (2)
| Coarse crystal salt
| (2)
| 15 p.p.m.
|
| (3)
| Glaze of frozen fish
| (3)
| Good Manufacturing Practice
| S.2A
| Sodium Alumi num Phosphate
| (1)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients)
| (1)
| 3.5%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
| S.3
| Sodium Carboxymethyl Cellulose
| (1)
| Cream; French dressing; (naming the flavour) Milk; Mustard pickles; Relishes; Salad dressing; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids
| (1)
| Good Manufacturing Practice
|
| (2)
| Cottage cheese; Creamed cottage cheese; Ice cream; Ice cream mix; Ice milk; Ice milk mix
| (2)
| 0.5%
|
| (3)
| Sherbet
| (3)
| 0.75%
|
| (4)
| Unstandardized foods
| (4)
| Good Manufacturing Practice
|
| (5)
| Glaze of frozen fish
| (5)
| Good Manufacturing Practice
|
| (6)
| Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients)
| (6)
| 0.5%
|
|
| (7)
| Cream cheese; Cream cheese with (named added ingredients) ; Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients)
| (7)
| 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8
| S.4
| Sodium Carrageenan
|
| Same foods as listed for Carrageenan
|
| Same levels as prescribed for Carrageenan
| S.5
| Sodium Cellulose Glycolate
|
| Same foods as listed for Sodium Carboxymethyl Cellulose
|
| Same levels as prescribed for Sodium Carboxymethyl Cellulose
| S.6
| Sodium Citrate
| (1)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients)
| (1)
| 4.0%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
|
| (2)
| Evaporated milk; evaporated skim milk or concentrated skim milk; evaporated partly skimmed milk or concentrated partly skimmed milk
| (2)
| 0.1% singly or in combination with sodium phosphate, dibasic
|
| (3)
| Ice cream; Ice cream mix; Ice milk; Ice milk mix
| (3)
| 0.5%
|
| (4)
| Sherbet
| (4)
| 0.75%
| S.7
| Sodium Furcelleran
|
| Same foods as listed for Furcelleran
|
| Same levels as prescribed for Furcelleran
| S.8
| Sodium Gluconate
| (1)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients)
| (1)
| 4.0%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
| S.9
| Sodium Hexameta phosphate
| (1)
| Mustard pickles; Relishes
| (1)
| Good Manufacturing Practice
|
| (2)
| Ice cream; Ice cream mix; Ice milk; Ice milk mix
| (2)
| 0.5%
|
| (3)
| Infant formula
| (3)
| 0.05% as consumed
|
| (4)
| Sherbet
| (4)
| 0.75%
|
| (5)
| Unstandardized foods
| (5)
| Good Manufacturing Practice
|
| (6)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients)
| (6)
| 3.5%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
|
| (7)
| A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n)
| (7)
| 0.1%
| S.11
| Sodium Phosphate, dibasic
| (1)
| (Naming the flavour) Milk; Mustard pickles; Relishes; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim Milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids
| (1)
| Good Manufacturing Practice
|
|
| (2)
| Cottage cheese; Creamed cottage cheese
| (2)
| 0.5%
|
|
| (3)
| Evaporated milk; evaporated skim milk or concentrated skim milk; evaporated partly skimmed milk or concentrated partly skimmed milk
| (3)
| 0.1% singly or in combination with sodium citrate
|
|
| (4)
| Sour cream
| (4)
| 0.05% in accordance with the requirements of clause B.08.077 (b) (vii) (C)
|
|
| (5)
| Unstandardized Foods
| (5)
| Good Manufacturing Practice
|
|
| (6)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients)
| (6)
| 3.5%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
| S.12
| Sodium Phosphate, monobasic
| (1)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients)
| (1)
| 3.5%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
|
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| S.13
| Sodium Phosphate, tribasic
| (1)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients)
| (1)
| 3.5%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
|
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| S.14
| Sodium Potassium Tartrate
| (1)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients)
| (1)
| 4.0%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
|
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| S.15.
| Sodium Pyrophosphate, tetrabasic
| (1)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients)
| (1)
| 3.5%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
|
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
|
| (3)
| A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n)
| (3)
| 0.1%
| S.15A
| Sodium Stearoyl2Lactylate
| (1)
| Icing and icing mixes
| (1)
| 0.4% of dry ingredient weight
|
| (2)
| Fillings and filling mixes
| (2)
| 0.5% of dry ingredient weight
|
| (3)
| Puddings and pudding mixes
| (3)
| 0.2% of the finished product
|
| (4)
| Sour cream substitutes
| (4)
| 1.0% of dry ingredient weight
|
| (5)
| Vegetable oil creaming agents
| (5)
| 2.0% of dry ingredient weight
|
| (6)
| Batter mix
| (6)
| 0.75% of dry ingredient weight
|
| (7)
| Unstandardized creambased liquors
| (7)
| 0.35% of the finished product
|
| (8)
| Salad dressing; French dressing
| (8)
| 0.4% of the finished product
|
| (9)
| Soups
| (9)
| 0.2% of the finished product
| S.16
| Sodium Tartrate
| (1)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients)
| (1)
| 4.0%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
| S.16A
| Sodium Tripolyphosphate
|
| A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n)
| 0.1%
|
| S.18
| Sorbitan Monostearate
| (1)
| Imitation dry cream mix; Vegetable oil creaming agent; Whipped vegetable oil topping; Vegetable oil topping mix
| (1)
| 0.4%. If Polyoxyethylene (20) sorbitan tristearate, Polysorbate 60 or Polyoxyethylene (20) sorbitan monooleate, either singly or in combination is also used, the total must not exceed 0.4%, except that in the case of whipped vegetable oil topping a combination of Sorbitan monostearate and Polysorbate 60 may be used in excess of 0.4% if the amount of Sorbitan monostearate does not exceed 0.27% and the amount of Polysorbate 60 does not exceed 0.77% of the weight of the whipped vegetable oil topping
|
| (2)
| Cake; Cake mix
| (2)
| 0.6% on a dry weight basis. If Polyoxyethylene (20) sorbitan monostearate is also used, the total must not exceed 0.7% on a dry weight basis
|
| (3)
| Unstandardized confectionery coatings and unstandardized moulded confectionery products for use as confectionery or in baking
| (3)
| 1.0%. If any combination of Polyoxyethylene (20) sorbitan monostearate, Polyoxyethylene (20) sorbitan tristrearate or Sorbitan tristearate are also used, the total must not exceed 1.0%
|
| (4)
| Cake icing; Cake icing mix
| (4)
| 0.5% of the finished cake icing. If Polyoxyethylene (20) sorbitan monooleate or Polyoxyethylene (20) sorbitan monostearate, either singly or in combination is also used, the total must not exceed 0.5% of the finished cake icing
|
|
| (5)
| Beverage base or mix
| (5)
| 0.05% of the beverage. If Polyoxyethylene (20) sorbitan monooleate is also used, the total must not exceed 0.05% of the beverage. If Polyoxyethylene (20) sorbitan monostearate is also used, the total must not exceed 0.05% of the beverage. If Polyoxyethylene (20) sorbitan tristearate is also used, the total must not exceed 0.05% of the beverage
|
|
| (6)
| Dry soup base or mix
| (6)
| 250 p.p.m. in soup as prepared for consumption
|
|
| (7)
| Dried yeast
| (7)
| 1.5% (Residues of sorbitan monostearate in bread and other yeast leavened bakery products not to exceed 0.05%) .
|
|
| (8)
| Chocolate products
| (8)
| 1.0%
| S.18A
| Sorbitan trioleate
|
| Sausage casings
|
| 0.35% of the casing
| S.18B
| Sorbitan Tristearate
| (1)
| Margarine; Shortening
| (1)
| 1.0%
|
| (2)
| Unstandardized confectionery coatings and unstandardized moulded confectionery products for use as a confectionery or in baking
| (2)
| 1.0% If any combination of Polyoxyethylene (20) sorbitan monostearate, Polyoxyethylene (20) sorbitan tristearate or Sorbitan monostearate are also used, the total must not exceed 1.0%
| S.19
| Stearyl Monoglyceridyl Citrate
|
| Shortening
|
| Good Manufacturing Practice
| S.20
| Sucrose esters of fatty acids
|
| Carotenoid colour preparations
|
| 1.5%
| T.2
| [Repealed, SOR/200691, s. 5]
| T.3
| Tragacanth Gum
| (1)
| French dressing; Mustard pickles; Salad dressing; Relishes
| (1)
| Good Manufacturing Practice
|
| (2)
| Cottage cheese; Creamed cottage cheese; Ice cream; Ice cream mix; Ice milk; Ice milk mix
| (2)
| 0.5%
|
| (3)
| Sherbet
| (3)
| 0.75%
|
| (4)
| Lumpfish Caviar
| (4)
| 1.0%
|
| (5)
| Unstandardized foods
| (5)
| Good Manufacturing Practice
|
|
| (6)
| Caloriereduced margarine
| (6)
| 0.5% in accordance with the requirements of section B.09.017
|
|
| (7)
| Cream cheese; Cream cheese with (named added ingredients) ; Cream cheese spread; Cream cheese spread with (named added ingredients) ; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients)
| (7)
| 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8
| X.1
| Xanthan Gum
| (1)
| French Dressing; Salad Dressing; Unstandardized Foods
| (1)
| Good Manufacturing Practice
|
| (2)
| Cottage Cheese; Creamed Cottage Cheese
| (2)
| 0.5% or, if used in combination with other stabilizing agents, the total amount of the combined stabilizers shall not exceed 0.5%
|
| (3)
| Caloriereduced margarine
| (3)
| 0.5% in accordance with the requirements of section B.09.017
|
| (4)
| Cream cheese; Cream cheese with (named added ingredients) ; Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients)
| (4)
| 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8
|
|
| (5)
| Mustard pickles; relishes
| (5)
| 0.1%
|
|
| (6)
| Ice Cream Mix
| (6)
| 0.1% or, if used in combination with microcrystalline cellulose and other stabilizers, the total amount of combined stabilizers and microcrystalline cellulose shall not exceed 0.5%
|
|
| (7)
| Ice Milk Mix
| (7)
| 0.1% or, if used in combination with other stabilizers, the total amount of combined stabilizers shall not exceed 0.5%
|
|
| (8)
| Sherbet
| (8)
| 0.1% or, if used in combination with other stabilizers, the total amount of combined stabilizers shall not exceed 0.75%
|
|
| (9)
| Cream for whipping, heattreated above 100°C
| (9)
| 0.02%
|
SOR/78-403, ss. 5(F) to 13(F), 14 to 16, 17(F) to 21(F), 22; SOR/78-656, ss. 14, 15; SOR/78-876, s. 2; SOR/79-660, ss. 5 to 10; SOR/79-752, s. 6; SOR/80-501, s. 4; SOR/81-60, ss. 7 to 10; SOR/81-565, ss. 4, 5; SOR/81-934, ss. 2 to 6; SOR/82-383, s. 9; SOR/82-1071, ss. 9 to 16; SOR/83-932, ss. 3, 4; SOR/84-300, s. 50(E); SOR/84-602, s. 2; SOR/84-801, s. 3; SOR/85-179, ss. 2 to 4; SOR/85-623, s. 3(E); SOR/88-99, s. 3; SOR/88-419, ss. 2, 3; SOR/90-87, s. 9; SOR/91-710, s. 1; SOR/92-64, s. 1; SOR/92-93, s. 2; SOR/92-344, s. 1; SOR/93-466, ss. 3, 4; SOR/94-38, s. 2; SOR/94-567, s. 2; SOR/94-689, s. 2(F); SOR/96-160, s. 2; SOR/96-376, s. 1; SOR/96-497, s. 1; SOR/96-499, s. 1; SOR/97-29, s. 1; SOR/97-263, ss. 4 to 10; SOR/98-580, s. 1(F); SOR/2000-353, s. 7(F); SOR/2005-316, s. 1; SOR/2005-395, ss. 1 to 4, 5(F); SOR/2006-91, ss. 4, 5. TABLE V FOOD ADDITIVES THAT MAY BE USED AS FOOD ENZYMES
| Column I
| Column II
| Column III
| Column IV
|
|---|
Item
|
| Permitted
| Permitted
| Maximum
|
|---|
No.
| Additive
| Source
| in or Upon
| Level of Use
|
|---|
|
|---|
A.01
|
αAcetolactate decarboxylase
|
Bacillus subtilisToC46
(pUW235)
| (1)
| Brewers’ Mash
| (1)
| Good Manufacturing Practice
| (2)
| Distillers’ Mash
| (2)
| Good Manufacturing Practice
| A.02
| Aminopeptidase
|
Lactococcus lactis
| (1)
| Cheese
| (1)
| Good Manufacturing Practice
| (2)
| Dairy based flavouring preparations
| (2)
| Good Manufacturing Practice
| (3)
| Hydrolyzed animal, milk and vegetable protein
| (3)
| Good Manufacturing Practice
| A.1
| Amylase
|
Aspergillus nigervar.;Aspergillus oryzaevar.;Bacillus subtilisvar.;Rhizopus oryzaevar.; Barley Malt
| (1)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Bread; Flour; Whole wheat flour
| (2)
| Good Manufacturing Practice
| (3)
| Cider; Wine
| (3)
| Good Manufacturing Practice
| (4)
| Chocolate syrups
| (4)
| Good Manufacturing Practice
| (5)
| Distillers’ Mash
| (5)
| Good Manufacturing Practice
| (6)
| Maltflavoured dry breakfast cereals
| (6)
| Good Manufacturing Practice
| (7)
| Singlestrength fruit juices
| (7)
| Good Manufacturing Practice
| (8)
| Precooked (instant) cereals
| (8)
| Good Manufacturing Practice
| (9)
| Starch used in the production of dextrins, maltose, dextrose, glucose (glucose syrup) or glucose solids (dried glucose syrup)
| (9)
| Good Manufacturing Practice
| (10)
| Unstandardized bakery products
| (10)
| Good Manufacturing Practice
|
Aspergillus nigerSTz189 (pHUda7)
| (1)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Distillers’ Mash
| (2)
| Good Manufacturing Practice
| (3)
| Starch used in the production of dextrins, dextrose, glucose (glucose syrup) or glucose solids (dried glucose syrup) , maltose
| (3)
| Good Manufacturing Practice
|
Bacillus amyloliquefaciensEBA 20 (pUBH2) ;Bacillus licheniformis;Bacillus licheniformisBML 592 (pAmyAmp) ;Bacillus licheniformisBML 730 (pAmyAmp) ;Bacillus licheniformisLA 57 (pDN1981) ;Bacillus licheniformisLAT8 (pLAT3) ;Bacillus licheniformisLiH 1159 (pLiH1108) ;Bacillus licheniformisLiH 1464 (pLiH1346) ;Bacillus licheniformisPL 1303 (pPL1117)
| (1)
| Distillers’ Mash
| (1)
| Good Manufacturing Practice
| (2)
| Starch used in the production of dextrins, maltose, dextrose, glucose (glucose syrup) or glucose solids (dried glucose syrup)
| (2)
| Good Manufacturing Practice
| (3)
| Brewers’ mash
| (3)
| Good Manufacturing Practice
|
Bacillus stearothermophilus
| (1)
| Starch used in the production of dextrins, maltose, dextrose, glucose (glucose syrup) or glucose solids (dried glucose syrup)
|
|
| (2)
| Distillers’ Mash
| (2)
| Good Manufacturing Practice
| (3)
| Brewers’ Mash
| (3)
| Good Manufacturing Practice
| (4)
| Bread; Flour; Whole wheat flour
| (4)
| Good Manufacturing Practice
| (5)
| Unstandardized bakery products
| (5)
| Good Manufacturing Practice
|
Bacillus subtilisB1.109 (pCPC720) (ATCC 39, 705)
| (1)
| Starch used in the production of dextrins, maltose, dextrose, glucose (glucose syrup) or glucose solids (dried glucose syrup)
| (1)
| Good Manufacturing Practice
|
Bacillus subtilisB1.109 (pCPC800)
| (1)
| Starch used in the production of dextrins, maltose, dextrose, glucose (glucose syrup) or glucose solids (dried glucose syrup)
| (1)
| Good Manufacturing Practice
| (2)
| Distillers’ Mash
| (2)
| Good Manufacturing Practice
| (3)
| Brewers’ Mash
| (3)
| Good Manufacturing Practice
| (4)
| Bakery Products
| (4)
| Good Manufacturing Practice
| A.2
| Amylase (maltogenic)
|
Bacillus subtilisDN1413 (pDN1413) ;Bacillus subtilisLFA 63 (pLFA63)
| (1)
| Starch used in the production of dextrins, maltose, dextrose, glucose, (glucose syrup) or glucose solids (dried glucose syrup)
| (1)
| Good manufacturing practice
| (2)
| Bread; Flour; Whole wheat flour
| (2)
| Good manufacturing practice
| (3)
| Unstandardized bakery products
| (3)
| Good manufacturing practice
| B.1
| Bovine Rennet
| Aqueous extracts from the fourth stomach of adult bovine animals, sheep and goats
|
| Cheese, cottage cheese, cream cheese, cream cheese with (named added ingredients) , cream cheese spread, cream cheese spread with (named added ingredients)
|
| Good Manufacturing Practice
| B.2
| Bromelain
| The pineapplesAnanas comosusandAnanas bracteatus
| (1)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Bread; Flour; Whole wheat flour
| (2)
| Good Manufacturing Practice
| (3)
| Sausage casings
| (3)
| Good Manufacturing Practice
| (4)
| Hydrolyzed animal, milk and vegetable protein
| (4)
| Good Manufacturing Practice
| (5)
| Meat cuts
| (5)
| Good Manufacturing Practice
| (6)
| Meat tenderizing preparations
| (6)
| Good Manufacturing Practice
| (7)
| Pumping pickle for the curing of beef cuts
| (7)
| Good Manufacturing Practice in accordance with paragraph B.14.009 (g)
| (8)
| Sugar wafers, waffles, pancakes
| (8)
| Good Manufacturing Practice
| C.1
| Catalase
|
Aspergillus nigervar.;Micrococcus lysodeikticus; Bovine (Bos taurus) liver
| (1)
| Soft drinks
| (1)
| Good Manufacturing Practice
| (2)
| Egg albumen
| (2)
| Good Manufacturing Practice
| (3)
| Liquid whey treated with hydrogen peroxide in accordance with item H.1, Table VIII
| (3)
| Good Manufacturing Practice
| C.2
| Cellulase
|
Aspergillus nigervar.
| (1)
| Distillers’ Mash
| (1)
| Good Manufacturing Practice
| (2)
| Liquid coffee concentrate
| (2)
| Good Manufacturing Practice
| (3)
| Spice extracts; Natural flavour and colour extractives
| (3)
| Good Manufacturing Practice
|
Trichoderma reeseiQM 9414
| (1)
| Singlestrength fruit juices
| (1)
| Good Manufacturing Practice
| (2)
| Tea leaves for the production of tea solids
| (2)
| Good Manufacturing Practice
| C.3
| Chymosin
(i) Chymosin A
|
Escherichia coliK12, GE81 (pPFZ87A)
| (1)
| Cheddar cheese; (naming the variety) cheese; Cottage cheese; Cream cheese; Cream cheese with (naming the added ingredients) ; Cream cheese spread; Cream cheese spread with (naming the added ingredients) ; Sour cream
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized milkbased dessert preparations
| (2)
| Good Manufacturing Practice
| (ii) Chymosin B
|
Aspergillus nigervar.awamori, GCC0349 (pGAMpR) ;Kluyvero-myces marxianus var.lactis, DS1182 (pKS105)
| (1)
| Cheddar cheese; (naming the variety) cheese; Cottage cheese; Cream cheese; Cream cheese with (naming the added ingredients) ; Cream cheese spread; Cream cheese spread with (naming the added ingredients) ; Sour cream
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized milkbased dessert preparations
| (2)
| Good Manufacturing Practice
| F.1
| Ficin
| Latex of fig tree (Ficussp.)
| (1)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Sausage casings
| (2)
| Good Manufacturing Practice
| (3)
| Hydrolyzed animal, milk and vegetable protein
| (3)
| Good Manufacturing Practice
| (4)
| Meat cuts
| (4)
| Good Manufacturing Practice
| (5)
| Meat tenderizing preparations
| (5)
| Good Manufacturing Practice
| (6)
| Pumping pickle for the curing of beef cuts
| (6)
| Good Manufacturing Practice in accordance with paragraph B.14.009 (g)
| G.1
| Glucoamylase (Amyloglucosidase; Maltase)
|
Aspergillus nigervar.;Aspergillus oryzaevar.;Rhizopus oryzaevar.
| (1)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Bread; Flour; Whole wheat flour
| (2)
| Good Manufacturing Practice
| (3)
| Chocolate syrups
| (3)
| Good Manufacturing Practice
| (4)
| Distillers’ Mash
| (4)
| Good Manufacturing Practice
| (5)
| Precooked (instant) cereals
| (5)
| Good Manufacturing Practice
| (6)
| Starch used in the production of dextrins, maltose, dextrose, glucose (glucose syrup) , or glucose solids (dried glucose syrup)
| (6)
| Good Manufacturing Practice
| (7)
| Unstandardized bakery products
| (7)
| Good Manufacturing Practice
|
Aspergillus nigerSTz189 (pHUda7)
| (1)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Distillers’ Mash
| (2)
| Good Manufacturing Practice
| (3)
| Starch used in the production of dextrins, dextrose, glucose (glucose syrup) or glucose solids (dried glucose syrup) , maltose
| (3)
| Good Manufacturing Practice
|
Rhizopus niveusvar.
| (1)
| Distillers’ Mash
| (1)
| Good Manufacturing Practice
| (2)
| Mash destined for vinegar manufacture
| (2)
| Good Manufacturing Practice
|
Rhizopus delemarvar.;Multiplici sporus
| (1)
| Brewers’ Mash
| (1)
| Good Manufacturing Practice
| (2)
| Distillers’ Mash
| (2)
| Good Manufacturing Practice
| (3)
| Mash destined for vinegar manufacture
| (3)
| Good Manufacturing Practice
| (4)
| Starch used in the production of dextrins, maltose, dextrose, glucose (glucose syrup) , or glucose solids (dried glucose syrup)
| (4)
| Good Manufacturing Practice
| G.2
| Glucanase
|
Aspergillus nigervar.;Bacillus subtilisvar.
| (1)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Corn for degermination
| (2)
| Good Manufacturing Practice
| (3)
| Distillers’ Mash
| (3)
| Good Manufacturing Practice
| (4)
| Mash destined for vinegar manufacture
| (4)
| Good Manufacturing Practice
| (5)
| Unstandardized bakery products
| (5)
| Good Manufacturing Practice
|
Humicola insolensvar.
| (1)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Distillers’ Mash
| (2)
| Good Manufacturing Practice
| G.3
| Glucose oxidase
|
Aspergillus nigervar.
| (1)
| Soft drinks
| (1)
| Good Manufacturing Practice
| (2)
| Liquid whole egg; Egg white (albumen) ; and Liquid egg yolk destined for drying
| (2)
| Good Manufacturing Practice in accordance with paragraphs B.22.034 (b) , B.22.035 (b) and B.22.036 (b)
| (3)
| Bread; flour; Whole wheat flour
| (3)
| Good manufacturing practice
| (4)
| Unstandardized bakery products
| (4)
| Good manufacturing practice
| G.4
| Glucose Isomerase
|
Bacillus coagulansvar.;Streptomyces olivochromogenesvar.;Actinoplanes missouriensisvar.;Streptomyces olivaceusvar.;Microbacterium arborescensNRRL B11022;Streptomyces murinusDSM 3252;Streptomyces rubiginosusATCC No. 21, 175;Streptomyces rubiginosusSYC 5406 (pSYC5239)
| (1)
| Glucose (glucose syrup) to be partially or completely isomerized to fructose
| (1)
| Good Manufacturing Practice
| H.1
| Hemicellulase
|
Bacillus subtilisvar.
| (1)
| Distillers’ Mash
| (1)
| Good Manufacturing Practice
| (2)
| Liquid coffee concentrate
| (2)
| Good Manufacturing Practice
| (3)
| Mash destined for vinegar manufacture
| (3)
| Good Manufacturing Practice
| I.01
| Inulinase
|
Aspergillus niger var. Tieghem
|
| Inulin
|
| Good Manufacturing Practice
| I.1
| Invertase
|
Saccharomycessp.
| (1)
| Softcentred and liquidcentred confections
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized bakery foods
| (2)
| Good Manufacturing Practice
| L.1
|
|
Aspergillus nigervar.;Aspergillus oryzaevar.;Kluyveromyces fragilis(Kluyveromyces marxianusvar.marxianus) ;Kluyveromyces lactis(Kluyveromyces marxianusvar.lactis) ;Saccharomycessp.
| (1)
| Lactosereducing enzyme preparations
| (1)
| Good Manufacturing Practice
| (2)
| Milk destined for use in ice cream mix
| (2)
| Good Manufacturing Practice
| (3)
| Bread; Flour; whole wheat flour
| (3)
| Good Manufacturing Practice
| (4)
| (naming the flavour) milk; (naming the flavour) skim milk; (naming the flavour) partly skimmed milk; (naming the flavour) malted milk; (naming the flavour) skimmed milk with added milk solids; (naming the flavour) partly skimmed milk with added milk solids
| (4)
| Good Manufacturing Practice
| Cellfree extracts fromCandida pseudotropicalis
| (1)
| Milk destined for use in ice cream mix
| (1)
| Good Manufacturing Practice
| (2)
| Yogurt
| (2)
| Good Manufacturing Practice
| (3)
| Whey
| (3)
| Good Manufacturing Practice
| (4)
| (naming the flavour) milk; (naming the flavour) skim milk; (naming the flavour) partly skimmed milk; (naming the flavour) malted milk; (naming the flavour) skim milk with added milk solids; (naming the flavour) partly skimmed milk with added milk solids
| (4)
| Good Manufacturing Practice
| L.2
| Lipase
| Animal pancreatic tissue;Aspergillus nigervar.;Aspergillus oryzaevar.; Edible forestomach tissue of calves, kids or lambs;Rhizopus oryzaevar.
| (1)
| Dairy based flavouring preparations
| (1)
| Good Manufacturing Practice
| (2)
| Liquid and dried egg white (liquid and dried albumen)
| (2)
| Good Manufacturing Practice
| (3)
| Asiago cheese; Blue cheese; Caciocavallo cheese; Cheddar cheese; Cheddar for processing (Cheddar cheese; stirred curd cheese; granular curd cheese; washed curd cheese) ; Feta cheese; Parmesan cheese; Provolone cheese; Romano cheese
| (3)
| Good Manufacturing Practice
| (4)
| Bread; Flour; Whole wheat flour
| (4)
| Good Manufacturing Practice
| (5)
| Unstandardized bakery products
| (5)
| Good Manufacturing Practice
| (6)
| Hydrolyzed animal, milk and vegetable protein
| (6)
| Good Manufacturing Practice
|
Aspergillus oryzae(MLT2) (pRML 787) (p3SR2) ;Rhizomucor miehei(Cooney and Emerson) (previous name:Mucor miehei(Cooney and Emerson) ) ;Rhizopus niveus
| (1)
| Modified fats and oils
| (1)
| Good Manufacturing Practice
| (2)
| Cheese
| (2)
| Good Manufacturing Practice
| (3)
| Dairy based flavouring preparations
| (3)
| Good Manufacturing Practice
| (4)
| Hydrolyzed animal, milk and vegetable protein
| (4)
| Good Manufacturing Practice
|
Penicillium camembertii
| (1)
| Edible fats and oils
| (1)
| Good Manufacturing Practice
| L.3
| Lipoxidase
| Soyabean whey or meal
| (1)
| Bread; Flour; Whole wheat flour
| (1)
| Good Manufacturing Practice
| L.4
| Lysozyme
| Egg white
|
| Cheese
|
| Good Manufacturing Practice
| M.1
| Milk coagulating enzyme
|
Mucor miehei(Cooney and Emerson) (previous name:Mucor miehei(Cooney and Emerson) ) orMucor pusillus Lindtby pure culture fermentation process orAspergillus oryzaeRET1 (pBoel777)
| (1)
| Cheese; Cottage Cheese; Sour cream
| (1)
| Good Manufacturing Practice
| (2)
| Dairy based flavouring preparations
| (2)
| Good Manufacturing Practice
| (3)
| Hydrolyzed animal, milk and vegetable protein
| (3)
| Good Manufacturing Practice
|
Endothia parasiticaby pure culture fermentation processes
| (1)
| Emmentaler (Emmental, Swiss) Cheese
| (1)
| Good Manufacturing Practice
| (2)
| Parmesan Cheese
| (2)
| Good Manufacturing Practice
| (3)
| Romano Cheese
| (3)
| Good Manufacturing Practice
| (4)
| Mozzarella (Scamorza) Cheese
| (4)
| Good Manufacturing Practice
| (5)
| Part Skim Mozzarella (Part Skim Scamorza) Cheese
| (5)
| Good Manufacturing Practice
| P.1
| Pancreatin
| Pancreas of the hog (Sus scrofa) or ox (Bos taurus)
| (1)
| Liquid and dried egg white (liquid and dried albumen)
| (1)
| Good Manufacturing Practice
| (2)
| Precooked (instant) cereals
| (2)
| Good Manufacturing Practice
| (3)
| Starch used in the production of dextrins, maltose, dextrose, glucose (glucose syrup) , or glucose solids (dried glucose syrup)
| (3)
| Good Manufacturing Practice
| (4)
| Hydrolyzed animal, milk and vegetable proteins
| (4)
| Good Manufacturing Practice
| P.2
| Papain
| Fruit of the papayaCarica papayaL. (Fam.Caricaceae)
| (1)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Beef before slaughter
| (2)
| Good Manufacturing Practice
| (3)
| Sausage casings; Watersoluble edible collagen films
| (3)
| Good Manufacturing Practice
| (4)
| Hydrolyzed animal, milk and vegetable protein
| (4)
| Good Manufacturing Practice
| (5)
| Meat cuts
| (5)
| Good Manufacturing Practice
| (6)
| Meat tenderizing preparations
| (6)
| Good Manufacturing Practice
| (7)
| Precooked (instant) cereals
| (7)
| Good Manufacturing Practice
| (8)
| Pumping pickle for the curing of beef cuts
| (8)
| Good Manufacturing Practice
| (9)
| Unstandardized bakery products
| (9)
| Good Manufacturing Practice
| P.3
| Pectinase
|
Aspergillus nigervar.;Rhizopus oryzaevar.
| (1)
| Cider; Wine
| (1)
| Good Manufacturing Practice
| (2)
| Distillers’ Mash
| (2)
| Good Manufacturing Practice
| (3)
| Singlestrength fruit juices
| (3)
| Good Manufacturing Practice
| (4)
| Natural flavour and colour extractives
| (4)
| Good Manufacturing Practice
| (5)
| Skins of citrus fruits destined for jam, marmalade and candied fruit production
| (5)
| Good Manufacturing Practice
| (6)
| Vegetable stock for use in soups
| (6)
| Good Manufacturing Practice
| (7)
| Tea leaves for the production of tea solids
| (7)
| Good Manufacturing Practice
|
Aspergillus oryzaeKm11 (pA2PEI)
| (1)
| Cider; Wine
| (1)
| Good Manufacturing Practice
|
| (2)
| Singlestrength fruit juices
| (2)
| Good Manufacturing Practice
|
| (3)
| Unstandardized fruit and vegetable products
| (3)
| Good Manufacturing Practice
| P.4
| Pentosanase
|
Aspergillus nigervar.;Bacillus subtilisvar.
| (1)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Corn for degermination
| (2)
| Good Manufacturing Practice
| (3)
| Distillers’ Mash
| (3)
| Good Manufacturing Practice
| (4)
| Mash destined for vinegar manufacture
| (4)
| Good Manufacturing Practice
| (5)
| Unstandardized bakery products
| (5)
| Good Manufacturing Practice
| (6)
| Bread; Flour; Whole wheat flour
| (6)
| Good Manufacturing Practice
|
Trichoderma reesei(QM9414)
| (1)
| Bread; Flour; Whole wheat flour
| (1)
| Good Manufacturing Practice
| (2)
| Distiller’s Mash
| (2)
| Good Manufacturing Practice
| (3)
| Unstandardized bakery products
| (3)
| Good Manufacturing Practice
| P.5
| Pepsin
| Glandular layer of porcine stomach
| (1)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Cheese; Cottage cheese; Cream cheese; Cream cheese with (added named ingredients) ; Cream cheese spread; Cream cheese spread with (added named ingredients)
| (2)
| Good Manufacturing Practice
| (3)
| Defatted soya flour
| (3)
| Good Manufacturing Practice
| (4)
| Precooked (instant) cereals
| (4)
| Good Manufacturing Practice
| (5)
| Hydrolyzed animal, milk and vegetable proteins
| (5)
| Good Manufacturing Practice
| P.6
| Protease
|
Aspergillus oryzaevar.;Aspergillus
nigervar.;Bacillus subtilisvar.
| (1)
| Ale; Beer; Light beer; Malt liquor;Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Bread; Flour;
| (2)
| Good Manufacturing
|
| Whole wheat flour
|
| Practice
| (3)
| Dairy based flavouring
| (3)
| Good Manufacturing
|
| preparations
|
| Practice
| (4)
| Distillers’ Mash
| (4)
| Good Manufacturing Practice
| (5)
| Sausage casings
| (5)
| Good Manufacturing Practice
| (6)
| Hydrolyzed animal, milk and vegetable protein
| (6)
| Good Manufacturing Practice
| (7)
| Industrial spraydried cheese powder
| (7)
| Good Manufacturing Practice
| (8)
| Meat cuts
| (8)
| Good Manufacturing Practice
| (9)
| Meat tenderizing preparations
| (9)
| Good Manufacturing Practice
| (10)
| Precooked (instant) cereals
| (10)
| Good Manufacturing Practice
| (11)
| Unstandardized bakery foods
| (11)
| Good Manufacturing Practice
| (12)
| Cheddar cheese; Cheddar cheese for processing (granular curd cheese; Stirred curd cheese; Washed curd cheese) ; Colby cheese
| (12)
| Good Manufacturing Practice
|
Micrococcus caseolyticusvar.
| (1)
| Hard or semihard, pressed and soft varietal cheeses
| (1)
| Good Manufacturing Practice
|
Bacillus licheniformis(Cx)
| (1)
| Hydrolyzed animal, milk and vegetable protein
| (1)
| Good Manufacturing Practice
| P.7
| Pullulanase
|
Bacillus acidopullulyticusNCIB 11647; Bacillus licheniformis SE2Pulint211 (pUBCDEBR A11DNSI)
| (1)
| Bread; Flour; Whole wheat flour
| (1)
| Good Manufacturing Practice
| (2)
| Starch used in the production of dextrins, dextrose, glucose (glucose syrup) , glucose solids (dried glucose syrup) or fructose syrups and solids, maltose
| (2)
| Good Manufacturing Practice
| (3)
| Unstandardized bakery products
| (3)
| Good Manufacturing Practice
|
Bacillus licheniformisBMP 139 (pR11Amp)
| (1)
| Bread; Flour; Whole wheat flour
| (1)
| Good Manufacturing Practice
| (2)
| Brewers’ Mash
| (2)
| Good Manufacturing Practice
| (3)
| Starch used in the production of dextrins, dextrose, glucose (glucose syrup) , glucose solids (dried glucose syrup) or fructose syrups and solids, maltose
| (3)
| Good Manufacturing Practice
| (4)
| Unstandardized bakery products
| (4)
| Good Manufacturing Practice
|
Bacillus subtilisB1163 (pEB301)
| (1)
| Bread; Flour; Whole wheat flour
| (1)
| Good Manufacturing Practice
| (2)
| Brewers’ Mash
| (2)
| Good Manufacturing Practice
| (3)
| Distillers’ Mash
| (3)
| Good Manufacturing Practice
| (4)
| Starch used in the production of dextrins, dextrose, glucose (glucose syrup) , glucose solids (dried glucose syrup) or fructose syrups and solids, maltose
| (4)
| Good Manufacturing Practice
| (5)
| Unstandardized bakery products
| (5)
| Good Manufacturing Practice
| R.1
| Rennet
| Aqueous extracts from fourth stomach of calves, kids, or lambs
| (1)
| Cheese; Cottage cheese; Cream cheese; Cream cheese with (added named ingredients) ; Cream cheese spread; Cream cheese spread with (added named ingredients) ; sour cream
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized milk based dessert preparations
| (2)
| Good Manufacturing Practice
| T.01
| Transglutaminase
|
Streptoverticillium mobaraensestrain S8112
| (1)
| Prepared fish products (except for any of these products for which standards are set out in these Regulations)
| (1)
| Good Manufacturing Practice
| (2)
| Simulated meat products
| (2)
| Good Manufacturing Practice
| (3)
| Cheese products (except for any of these products for which standards are set out in these Regulations)
| (3)
| Good Manufacturing Practice
| (4)
| Processed cheese products (except for any of these products for which standards are set out in these Regulations)
| (4)
| Good Manufacturing Practice
| (5)
| Cream cheese products (except for any of these products for which standards are set out in these Regulations)
| (5)
| Good Manufacturing Practice
| (6)
| Yogurt
| (6)
| Good Manufacturing Practice
| (7)
| Frozen dairy desserts (except for any of these products for which standards are set out in these Regulations)
| (7)
| Good Manufacturing Practice
| T.1
| Trypsin
| Pancreas of the hog (Sus scrofa)
| (1)
| Hydrolyzed animal, milk and vegetable proteins
| (1)
| Good Manufacturing Practice
| X.1
| Xylanase
|
Aspergillus oryzae Fa 11 (pA2X1TI)
|
| Bread; Flour; Whole wheat flour
|
| Good Manufacturing Practice
|
SOR/78-402, s. 6; SOR/78-876, s. 3; SOR/79-662, ss. 14 to 17; SOR/80-501, s. 4; SOR/80-632, s. 5; SOR/81-60, s. 11; SOR/81-934, ss. 7 to 10; SOR/82-383, s. 10; SOR/82-566, s. 2; SOR/82-1071, s. 17; SOR/84-302, s. 4; SOR/84-762, ss. 8, 9; SOR/84-801, s. 4; SOR/86-89, ss. 4 to 6; SOR/86-1112, s. 4; SOR/87-254, s. 2; SOR/87-640, s. 7; SOR/88-281, s. 1; SOR/90-24, ss. 1 to 3; SOR/90-87, ss. 10 to 12; SOR/90-469, s. 3; SOR/91-124, s. 5(F); SOR/91-487, s. 1; SOR/91-691, s. 1; SOR/92-63, s. 4; SOR/92-94, s. 4; SOR/92-195, s. 1; SOR/92-197, s. 9; SOR/92-231, s. 1; SOR/92-518, s. 1; SOR/92-591, s. 2(F); SOR/94-29, s. 1; SOR/94-182, s. 1; SOR/94-212, s. 9; SOR/94-417, s. 2; SOR/94-552, s. 1; SOR/94-689, s. 2; SOR/94-712, s. 1; SOR/95-65, s. 1; SOR/95-183, s. 9; SOR/95-525, ss. 1, 2; SOR/96-375, s. 1; SOR/97-81, s. 1; SOR/97-82, s. 1; SOR/97-122, ss. 4(F), 5; SOR/97-508, ss. 1, 2; SOR/97-513, s. 1; SOR/97-558, s. 4; SOR/98-454, s. 1; SOR/98-458, ss. 6, 7(F); SOR/2000-336, ss. 3 to 5; SOR/2000-417, s. 4; SOR/2003-130, s. 4; SOR/2004-84, s. 1; SOR/2005-98, ss. 4 to 6, 8(F); SOR/2005-394, ss. 1 to 6. TABLE VI FOOD ADDITIVES THAT MAY BE USED AS FIRMING AGENTS
| Column I
| Column II
| Column III
|
|---|
Item
No.
| Additive
| Permitted in or Upon
| Maximum Level of Use
|
|---|
|
|---|
A.1
| Aluminum Sulphate
| (1) Canned crabmeat, lobster, salmon, shrimp and tuna; Pickles and relishes
| (1) Good Manufacturing Practice
| (2) Unstandardized foods
| (2) Good Manufacturing Practice
| A.2
| Ammonium Aluminum
| (1) Pickles and relishes
| (1) Good Manufacturing Practice
| Sulphate
| (2) Unstandardized foods
| (2) Good Manufacturing Practice
| C.1
| Calcium Chloride
| (1) Canned apples
| (1) 0.026% calculated as calcium
| (2) Canned grapefruit
| (2) 0.035% calculated as calcium in accordance with subparagraph B.11.101 (c) (vii)
| (3) (named variety) cheese; Cheddar cheese
| (3) 0.02% of the milk and milk products used
| (4) Cottage cheese
| (4) Good Manufacturing Practice
| (5) Glaze of frozen fish
| (5) Good Manufacturing Practice
| (6) Olives
| (6) 1.5% of the brine
| (7) Pickles and relishes
| (7) 0.4%
| (8) Tomatoes; Canned vegetables (naming the vegetable) ; Frozen apples
| (8) 0.026% calculated as calcium, and in the case of canned peas 0.035% calculated as calcium
| (9) Unstandardized foods
| (9) Good Manufacturing Practice
| C.2
| Calcium Citrate
| (1) Tomatoes; Canned vegetables; Frozen apples; Frozen sliced apples
| (1) 0.026% calculated as calcium
| (2) Canned apples
| (2) 0.026% calculated as calcium
| (3) Unstandardized foods
| (3) Good Manufacturing Practice
| C.3
| Calcium Gluconate
| Unstandardized foods
| Good Manufacturing Practice
| C.3A
| Calcium Lactate
| (1) Canned grapefruit
| (1) 0.035% calculated as calcium in accordance with subparagraph B.11.101 (c) (vii)
| (2) Canned peas
| (2) 0.035% calculated as calcium
| C.4
| Calcium Phosphate, dibasic
| Unstandardized foods
| Good Manufacturing Practice
| C.5
| Calcium Phosphate, monobasic
| (1) Tomatoes; Canned vegetables; Frozen apples
| (1) 0.026% calculated as calcium
| (2) Canned apples
| (2) 0.026% calculated as calcium
| (3) Unstandardized foods
| (3) Good Manufacturing Practice
| C.6
| Calcium Sulphate
| (1) Tomatoes; Canned vegetables; Frozen apples
| (1) 0.026% calculated as calcium
|
|
| (2) Canned apples
| (2) 0.026% calculated as calcium
| P.1
| Potassium Aluminum
| (1) Pickles and relishes
| (1) Good Manufacturing Practice
|
| Sulphate
| (2) Unstandardized foods
| (2) Good Manufacturing Practice
| S.1
| Sodium Aluminum
| (1) Pickles and relishes
| (1) Good Manufacturing Practice
|
| Sulphate
| (2) Unstandardized foods
| (2) Good Manufacturing Practice
|
SOR/78-402, s. 7; SOR/79-660, ss. 11, 12; SOR/79-752, s. 7; SOR/93-445, s. 1; SOR/94-689, s. 2(F). TABLE VII FOOD ADDITIVES THAT MAY BE USED AS GLAZING AND POLISHING AGENTS
| Column I
| Column II
| Column III
|
|---|
Item
No.
| Additive
| Permitted in or Upon
| Maximum Level of Use
|
|---|
|
|---|
A.1
| Acetylated Monoglyce
| (1)
| Confectionery
| (1)
| 0.4%
|
| rides
| (2)
| Frozen fish
| (2)
| Good Manufacturing Practice
| B.1
| Beeswax
|
| Confectionery
|
| 0.4%
| C.1
| Carnauba Wax
|
| Confectionery
|
| 0.4%
| C.2
| Candelilla Wax
|
| Confectionery
|
| 0.4%
| G.1
| Gum Arabic
|
| Confectionery
|
| 0.4%
| G.2
| Gum Benzoin
|
| Confectionery
|
| 0.4%
| M.1
| Magnesium Silicate
|
| Confectionery
|
| 0.4%
| M.2
| Mineral Oil
|
| Confectionery
|
| 0.15%
| P.1
| Petrolatum
|
| Confectionery
|
| 0.15%
| S.1
| Shellac
|
| Cake decorations; Confectionery
|
| 0.4%
| S.2
| Spermaceti Wax
|
| Confectionery
|
| 0.4%
| Z.1
| Zein
|
| Confectionery
|
| 1.0%
|
SOR/94-689, s. 2(F). TABLE VIII MISCELLANEOUS FOOD ADDITIVES
| Column I
| Column II
| Column III
| Column IV
|
|---|
Item
No.
| Additive
| Permitted in or Upon
| Purpose of Use
| Maximum Level of Use
|
|---|
|
|---|
A.01
| Acacia Gum
|
| Ale; Beer; Light beer; Malt liquor; Porter; Stout; Wine
|
| Fining agent
|
| Good Manufacturing Practice
| A.1
| Acetylated Monoglycerides
|
| Unstandardized foods
|
| Coating; Release agent
|
| Good Manufacturing Practice
| A.1.01
| Agar
|
| Wine
|
| Fining agent
|
| Good Manufacturing Practice
| A.1.1
| Aluminum Sulphate
|
| Liquid or frozen whole egg; Egg white (albumen) or egg yolk
|
| To stabilize albumen during pasteurization
|
| 0.036%
| A.2
| Ammonium Persulphate
|
| Brewer’s yeast
|
| Antimicrobial agent
|
| 0.1%
| A.3
| [Repealed, SOR/93276, s. 4]
| A.4
| [Repealed, SOR/93276, s. 5]
| B.2
| Beeswax
|
| Unstandardized foods
|
| Antisticking agent
|
| 0.4%
| B.2.1
| Benzoyl Peroxide
|
| Liquid whey destined for the manufacture of dried whey products other than those for use in infant formula
|
| To decolourize
|
| 100 p.p.m.
| B.3
| Brominated vegetable oil
|
| (Naming the flavour) Flavour for use in citrusflavoured or spruceflavoured beverages
|
| Density adjusting agent
|
| 15 p.p.m. in citrusflavoured or spruceflavoured beverages as consumed
| B.4
| nButane
|
| Edible vegetable oilbased or lecithinbased pan coatings or a mixture of both
|
| Propellant
|
| Good Manufacturing Practice
| C.1
| Caffeine
|
| Cola type beverages
|
| To characterize the product
|
| 200 p.p.m. in the finished product
| C.2
| Caffeine Citrate
|
| Cola type beverages
|
| To characterize the product
|
| 200 p.p.m. calculated as caffeine, in the finished product
| C.3
| Calcium Carbonate
| (1)
| Flour; Whole wheat flour
| (1)
| Carrier of benzoyl peroxide
| (1)
| 900 p.p.m., in accordance with subparagraphs B.13.001 (e) (vi) and B.13.005 (d) (vi)
| (2)
| [Repealed, SOR/94227, s. 5]
|
|
| (3)
| Confectionery
| (3)
| Creaming and fixing agent
| (3)
| Good Manufacturing Practice
| (4)
| Chewing gum
| (4)
| Filler
| (4)
| Good Manufacturing Practice
| (5)
| Unstandardized foods
| (5)
| Carrier and dusting agent
| (5)
| Good Manufacturing Practice
| C.3A
| Calcium Lactate
| (1)
| Egg albumen (delysozymized)
| (1)
| Restoration of functional properties
| (1)
| Good Manufacturing Practice (Quantity of calcium added not to exceed that lost during processing)
| (2)
| A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n)
| (2)
| To modify texture
| (2)
| Good Manufacturing Practice
| C.4
| Calcium Oxide
| (1)
| Frozen crustaceans and molluscs
| (1)
| To facilitate the removal of extraneous matter and to reduce moisture loss during cooking
| (1)
| When used in combination with sodium chloride (salt) and sodium hydroxide in solution, calcium oxide not to exceed 30 p.p.m.
| (2)
| A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n)
| (2)
| To modify texture
| (2)
| Good Manufacturing Practice
| C.5
| Calcium Phosphate dibasic
| (1)
| Flour; Whole wheat flour
| (1)
| Carrier of benzoyl peroxide
| (1)
| 900 p.p.m. in accordance with subparagraphs B.13.001 (e) (vi) and B.13.005 (d) (vi)
| (2)
| [Repealed, SOR/94227, s. 6]
|
|
| C.6
| Calcium Phosphate, tribasic
| (1)
| Flour; Whole wheat flour
| (1)
| Carrier of benzoyl peroxide
| (1)
| 900 p.p.m. in accordance with subparagraphs B.13.001 (e) (vi) and B.13.005 (d) (vi)
| (2)
| [Repealed, SOR/94227, s. 7]
|
|
| (3)
| Liquid whey destined for the manufacture of dried whey products other than those for use in infant formula
| (3)
| Carrier of benzoyl peroxide
| (3)
| 0.04% of dried whey product
| (4)
| Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredient) ; Processed cheese food; Processed cheese food with (naming the added ingredients) ; Processed cheese spread; Processed cheese spread with (naming the added ingredients)
| (4)
| To improve colour, texture, consistency and spreadability
| (4)
| 1.0%
| C.7
| Calcium Silicate
|
| Oilsoluble annatto
|
| Carrier
|
| Good Manufacturing Practice
| C.8
| Calcium Stearate
|
| Confectionery
|
| Release agent
|
| Good Manufacturing Practice
| C.9
| Calcium Stearoyl
| (1)
| Liquid and frozen egg whites
| (1)
| Whipping agent
| (1)
| 0.05%
|
| 2Lactylate
| (2)
| Dried egg whites
| (2)
| Whipping agent
| (2)
| 0.5%
| (3)
| Vegetable fat toppings
| (3)
| Whipping agent
| (3)
| 0.3%
| (4)
| Dehydrated potatoes
| (4)
| Conditioning agent
| (4)
| 0.2% of dry weight
| C.10
| Calcium Sulphate
| (1)
| Flour, Whole wheat flour
| (1)
| Carrier of benzoyl peroxide
| (1)
| 900 p.p.m. in accordance with subparagraphs B.13.001 (e) (vi) and B.13.005 (d) (vi)
| (2)
| [Repealed, SOR/94227, s. 8]
|
|
| (3)
| Baking powder
| (3)
| Neutral filler
| (3)
| Good Manufacturing Practice
| C.11
| Carbon Dioxide
| (1)
| Ale; Beer; Carbonated (naming the fruit) juice; Cider; Light beer; Malt liquor; Porter; Stout; Wines; Water represented as mineral water or spring water
| (1)
| Carbonation
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Carbonation and pressure dispensing agent
| (2)
| Good Manufacturing Practice
| (3)
| Cottage Cheese; Creamed Cottage Cheese
| (3)
| To extend durable life
| (3)
| Good Manufacturing Practice
| C.12
| Castor Oil
|
| Confectionery
|
| Release agent
|
| Good Manufacturing Practice
| C.13
| Cellulose Microcrystalline
| (1)
| Ice milk mix
| (1)
| Bodying and texturizing agent
| (1)
| 1.5%
| (2)
| Sherbet
| (2)
| Bodying and texturizing agent
| (2)
| 0.5%
| (3)
| Carbohydrate or calorie reduced dietetic foods
| (3)
| Filler
| (3)
| Good Manufacturing Practice
| (4)
| Whipped vegetable oil topping
| (4)
| Bodying and texturizing agent
| (4)
| 1.5%
| (5)
| Unstandardized frozen desserts
| (5)
| Bodying and texturizing agent
| (5)
| 0.5%
| (6)
| Unstandardized sandwich spreads and dips
| (6)
| Bodying and texturizing agent
| (6)
| 3.0%
| (7)
| Unstandardized foods other than those unstandardized foods in this item
| (7)
| Bodying and texturizing agent
| (7)
| 2.0%
| (8)
| Ice cream mix
| (8)
| Bodying and texturizing agent
| (8)
| 0.5% or, if used in combination with stabilizing agents, the combined amount shall not exceed 0.5% of the ice cream made from the mix
| (9)
| Tabletop sweetener tablets containing aspartame
| (9)
| Tablet disintegration
| (9)
| 2.2%
| (10)
| Cream for whipping, heattreated above 100°C
| (10)
| Stabilizing and thickening agent
| (10)
| 0.2%
| C.14A
| Chloropentafluoroethane
|
| Unstandardized foods
|
| Pressure dispensing and aerating agent
|
| Good Manufacturing Practice
| C.15
| Citric Acid
| (1)
| Beef blood
| (1)
| Anticoagulant
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Culture nutrient
| (2)
| Good Manufacturing Practice
| C.16
| Copper gluconate
|
| Breath freshener products in candy, tablet or gum form
|
| To characterize the product
|
| 50 p.p.m.
| C.17
| Copper Sulphate
|
| Wine
|
| Fining agent
|
| 0.0001%, calculated as copper, in the finished product
| D.1
| Dimethylpolysiloxane Formulations
| (1)
| Apple (or rhubarb) and (naming the fruit) Jam; Fats and oils; Fig marmalade; Fig marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Pineapple marmalade; Pineapple marmalade with pectin; Reconstituted lemon juice; Reconstituted lime juice; Shortening; Skim milk powder; Wine
| (1)
| Antifoaming agent
| (1)
| 10 p.p.m. of dimethylpolysiloxane
| (2)
| Pineapple juice; Blends of pineapple juice with other fruit juices; canned pineapple (when pineapple juice is used as the packing medium)
| (2)
| Antifoaming agent
| (2)
| 10 p.p.m. of dimethylpolysiloxane
| (3)
| Surfaces that come in contact with food
| (3)
| Release agent
| (3)
| Good Manufacturing Practice (Residue of dimethylpolysiloxane in food not to exceed 10 p.p.m.)
| (4)
| Unstandardized foods
| (4)
| Antifoaming agent
| (4)
| 10 p.p.m. of dimethylpolysiloxane
| (5)
| Wort used in the manufacture of Ale, Beer, Light beer, Malt liquor, Porter and Stout
| (5)
| Antifoaming agent
| (5)
| 10 p.p.m. of dimethylpolysiloxane
| D.3
| Dioctyl sodium sulfosuccinate
| (1)
| Fumaric acidacidulated dry beverage bases
| (1)
| Wetting agent
| (1)
| 10 p.p.m. in the finished drink
| (2)
| Sausage casings
| (2)
| Reduce casing breakage
| (2)
| 200 p.p.m. of the casing
| E.1
| Ethoxyquin
|
| Paprika; Ground chili pepper
|
| To promote colour retention
|
| 100 p.p.m.
| E.2
| Ethylene Oxide
|
| Whole or ground spice (except mixtures containing salt)
|
| Fumigation
|
| G.M.P. (Residues of ethylene chlorohydrin not to exceed 1, 500 p.p.m.)
| F.1
| Ferrous Gluconate
|
| Ripe olives
|
| Colour retention
|
| Good Manufacturing Practice
| G.1
| Gelatin
|
| Beer; Cider; Wine
|
| Fining agent
|
| Good Manufacturing Practice
| G.2
| [Repealed, SOR/89175, s. 2]
| G.2A
| Glucono delta lactone
| (1)
| Cooked sausage, Meat Loaf
| (1)
| To accelerate colour fixing
| (1)
| 0.5%
| (2)
| Dry Sausage
| (2)
| To assist in curing
| (2)
| Good Manufacturing Practice
| G.3
| Glycerol
| (1)
| Meat curing compounds; Sausage casings
| (1)
| Humectant
| (1)
| Good Manufacturing Practice
| (2)
| Preserved meats (Division 14)
| (2)
| Glaze for preserved meats
| (2)
| Good Manufacturing Practice
| (3)
| Unstandardized foods
| (3)
| Humectant; Plasticizer
| (3)
| Good Manufacturing Practice
| G.4
| Glycerol ester of wood rosin
|
| Citrusflavoured or spruceflavoured beverages
|
| Density adjusting agent
|
| 100 p.p.m.
| H.1
| Hydrogen Peroxide
| (1)
| Brewers’ mash
| (1)
| Clarification aid
| (1)
| 135 p.p.m. in the mash
| (2)
| Liquid whey destined for the manufacture of dried whey products
| (2)
| To decolourize and maintain pH
| (2)
| 100 p.p.m. (see also subitem C.1 (3) of Table V)
| I.
| Isobutane
|
| Edible vegetable oilbased or lecithinbased pan coatings or a mixture of both
|
| Propellant
|
| Good Manufacturing Practice
| L.1
| Lactylic Esters of Fatty Acids
|
| Unstandardized foods
|
| Plasticizing agent
|
| Good Manufacturing Practice
| L.2
| Lanolin
|
| Chewing gum
|
| Plasticizing agent
|
| Good Manufacturing Practice
| L.3
| Lecithin
|
| Surfaces that come in contact with food
|
| Release agent
|
| Good Manufacturing Practice
| L.4
| LLeucine
|
| Tabletop sweetener tablets containing aspartame
|
| Lubricant in tablet manufacture
|
| 3% of tablet weight
| M.1
| Magnesium Aluminum Silicate
|
| Chewing gum
|
| Dusting agent
|
| Good Manufacturing Practice
| M.2
| Magnesium Carbonate
| (1)
| Flour, Whole wheat flour
| (1)
| Carrier of benzoyl peroxide
| (1)
| 900 p.p.m. in accordance with subparagraphs B.13.001 (e) (vi) and B.13.005 (d) (vi)
| (2)
| [Repealed, SOR/94227, s. 9]
| (3)
| Confectionery
| (3)
| Release agent
| (3)
| Good Manufacturing Practice
| M.2A
| Magnesium Chloride
|
| Egg albumen (delysozymized)
|
| Restoration of functional properties
|
| Good Manufacturing Practice (Quantity of magnesium added not to exceed that lost during processing)
| M.3
| Magnesium Silicate
| (1)
| Confectionery
| (1)
| Release agent
| (1)
| Good Manufacturing Practice
| (2)
| Chewing gum
| (2)
| Dusting agent
| (2)
| Good Manufacturing Practice
| (3)
| Rice
| (3)
| Coating
| (3)
| Good Manufacturing Practice
| M.4
| Magnesium
| (1)
| Confectionery
| (1)
| Release agent
| (1)
| Good Manufacturing Practice
|
| Stearate
| (2)
| Foods sold in tablet form
| (2)
| Binding agent
| (2)
| Good Manufacturing Practice
| M.4A
| Magnesium Sulphate
|
| Egg albumen (delysozymized)
|
| Restoration of functional properties
|
| Good Manufacturing Practice (Quantity of magnesium added not to exceed that lost during processing)
| M.5A
| [Repealed, SOR/93276, s. 6]
| M.5C
| Methyl Ethyl Cellulose
|
| Unstandardized foods
|
| Aerating agent
|
| Good Manufacturing Practice
| M.6
| Microcrystalline Cellulose
|
| Same foods as listed for Cellulose, Microcrystalline
|
| Filler
|
| Same levels as prescribed for Cellulose, Microcrystalline
| M.7
| Mineral Oil
| (1)
| Bakery products; Confectionery; Seeded raisins
| (1)
| Release agent
| (1)
| 0.3% in accordance with section B.01.047. If petrolatum is also used as a release agent in bakery products the total of any combination of petrolatum and mineral oil must not exceed 0.15%
| (2)
| Fresh fruits and vegetables
| (2)
| Coating
| (2)
| 0.3% in accordance with section B.01.047
| (3)
| Sausage casings
| (3)
| Lubricant
| (3)
| 5% in accordance with paragraph B.01.047 (e) (Residues of mineral oil in a raw sausage prepared with such casings not to exceed 200 p.p.m.; in cooked sausage, 30 p.p.m.)
| (4)
| Salt Substitute
| (4)
| Binding agent and protective coating
| (4)
| 0.6% in accordance with paragraph B.01.047 (h)
| M.8
| Monoacetin
|
| Unstandardized bakery foods
|
| Plasticizer
|
| Good Manufacturing Practice
| M.9
| Mono and diglycerides
| (1)
| Apple (or rhubarb) and (naming the fruit) Jam; Fats and oils; Fig marmalade; Fig marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Pineapple marmalade; Pineapple marmalade with pectin
| (1)
| Antifoaming agent
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Antifoaming agent; Humectant; Release agent
| (2)
| Good Manufacturing Practice
| M.10
| Monoglycerides
|
| Unstandardized foods
|
| Antifoaming agent; Humectant; Release agent
|
| Good Manufacturing Practice
| N.1
| Nitrogen
| (1)
| Cream cheese; Cream cheese with (named added ingredients) ; Cream cheese spread; Cream cheese spread with (named added ingredients)
| (1)
| To improve spreadability
| (1)
| Good Manufacturing Practice
| (2)
| Margarine
| (2)
| To improve spreadability
| (2)
| Good Manufacturing Practice
| (3)
| Unstandardized foods
| (3)
| Pressure dispensing agent
| (3)
| Good Manufacturing Practice
| N.2
| Nitrous Oxide
|
| Unstandardized foods
|
| Pressure dispensing agent
|
| Good Manufacturing Practice
| O.1
| Octafluorocyclobutane
|
| Unstandardized foods
|
| Pressure dispensing and aerating agent
|
| Good Manufacturing Practice
| O.2
| Oxystearin
|
| Cotton seed oil; Peanut oil; Soy bean oil
|
| To inhibit crystal formation
|
| 0.125%
| O.3
| Ozone
| (1)
| Cider
| (1)
| Maturing agent
| (1)
| Good Manufacturing Practice
| (2)
| Water represented as mineral water or spring water
| (2)
| Chemosterilant
| (2)
| Good Manufacturing Practice
| (3)
| Wine
| (3)
| Maturing agent
| (3)
| Good Manufacturing Practice
| P.1
| Pancreas Extract
|
| Acid producing bacterial cultures
|
| To control bacteriophages
|
| Good Manufacturing Practice
| P.1A
| Paraffin Wax
| (1)
| Fresh fruits and vegetables
| (1)
| Coating
| (1)
| 0.3% in accordance with section B.01.047
| (2)
| Cheese and turnips
| (2)
| Coating
| (2)
| Good Manufacturing Practice in accordance with section B.01.047
| P.2
| Petrolatum
| (1)
| Bakery products
| (1)
| Release agent
| (1)
| 0.15% in accordance with section B.01.047. If mineral oil is also used as a release agent the total of any combination of petrolatum and mineral oil must not exceed 0.15%
| (2)
| Fresh fruits and vegetables
| (2)
| Coating
| (2)
| 0.3% in accordance with section B.01.047
| P.2A
| Polyethylene glycol (molecular weight 30009000)
| (1)
| Soft drinks
| (1)
| Antifoaming agent
| (1)
| 10 p.p.m.
| (2)
| Tabletop sweetener tablets containing aspartame
| (2)
| Lubricant
| (2)
| 1.0%
| (3)
| LLysine tablets
| (3)
| Tablet binder
| (3)
| 7.0%
| P.2B
| Polydextrose
|
| Unstandardized foods
|
| Bodying and texturizing agent
|
| Good Manufacturing Practice
| P.3
| Polyvinylpyrrolidone
| (1)
| Ale; Beer; Cider; Light beer; Malt liquor; Porter; Stout; Wine
| (1)
| Fining agent
| (1)
| 2 p.p.m. in the finished product
| (2)
| Tabletop sweetener tablets containing aspartame
| (2)
| Tablet binder
| (2)
| 0.3%
| (3)
| Colour lake dispersions for use in confectionery in tablet form
| (3)
| Viscosity reduction agent and stabilizer in colour lake dispersions
| (3)
| Good Manufacturing Practice (Residues of polyvinyl pyroliodone not to exceed 100 p.p.m. in the finished foods)
| P.4
| Potassium Aluminum Sulphate
|
| Flour; Whole wheat flour
|
| Carrier of benzoyl peroxide
|
| 900 p.p.m., in accordance with subparagraphs B.13.001 (e) (vi) and B.13.005 (d) (vi)
| P.4.1
| Potassium Ferrocyanide
|
| Wine
|
| Fining agent
|
| Good Manufacturing Practice
| P.5
| Potassium Stearate
| (1)
| Chewing gum
| (1)
| Plasticizing agent
| (1)
| Good Manufacturing Practice
| (2)
| Emulsifying preparations containing propylene glycol monoesters
| (2)
| Stabilizing agent
| (2)
| 2%
| P.6
| Propane
|
| Unstandardized foods
|
| Pressure dispensing and aerating agent
|
| Good Manufacturing Practice
| P.7
| Propylene Glycol
| (1)
| Oilsoluble annatto
| (1)
| Solvent
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Humectant
| (2)
| Good Manufacturing Practice
| Q.1
| Quillaia Extract
|
| Beverage bases; Beverage mixes; Soft drinks
|
| Foaming Agent
|
| Good Manufacturing Practice
| S.1
| Saponin
|
| Beverage bases; Beverage mixes; Soft drinks
|
| Foaming agent
|
| Good Manufacturing Practice
| S.1.01
| Silicon Dioxide
|
| Edible vegetable oilbased cookware coating emulsions
|
| Suspending agent
|
| 2.0% of preparation
| S.1.1
| Sodium Acid Pyrophosphate
|
| Frozen fish fillets; frozen minced fish; frozen lobster; frozen crab; frozen clams; frozen shrimp
|
| To reduce processing losses and to reduce thaw drip
|
| Used in combination with sodium tripolyphosphate and sodium pyrophosphate tetrabasic, total added pyrophosphate not to exceed 0.5% calculated as sodium phosphate, dibasic
| S.2
| Sodium Aluminum Sulphate
|
| Flour; Whole wheat flour
|
| Carrier of benzoyl peroxide
|
| 900 p.p.m. in accordance with subparagraphs B.13.001 (e) (vi) and B.13.005 (d) (vi)
| S.3
| Sodium
| (1)
| Confectionery
| (1)
| Aerating agent
| (1)
| Good Manufacturing Practice
| Bicarbonate
| (2)
| Salt
| (2)
| To stabilize potassium iodide in salt
| (2)
| Good Manufacturing Practice
| S.3A
| Sodium Carbonate
|
| In combination with sodium hexametophosphate for use on frozen fish fillets, frozen lobster, frozen crabs, frozen clams and frozen shrimp
|
| To reduce thaw drip
|
| 15% of the combination of sodium carbonate and sodium hexametaphosphate
| S.3B
| Sodium Carboxymethyl Cellulose
|
| Sausage casings
|
| Coating to enable peeling
|
| 0.25% of the casing
| S.4
| Sodium Citrate
| (1)
| Beef blood
| (1)
| Anticoagulant
| (1)
| 0.5%
| (2)
| Sour cream
| (2)
| Flavour precursor
| (2)
| 0.1%
| (3)
| A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n)
| (3)
| To modify texture
| (3)
| Good Manufacturing Practice
| S.5
| Sodium Ferrocyanide Decahydrate
|
| Dendritic salt
|
| As an adjuvant in the production of dendritic salt crystals
|
| 13 p.p.m. calculated as anhydrous sodium ferrocyanide
| S.6
| Sodium Hexameta
| (1)
| Beef blood
| (1)
| Anticoagulant
| (1)
| 0.2%
| phosphate
| (2)
| Frozen fish fillets; frozen lobsters; frozen crab; frozen clams and frozen shrimp
| (2)
| To reduce thaw drip
| (2)
| 0.5% total added phosphate calculated as sodium phosphate, dibasic
| (3)
| Gelatin intended for marshmallow compositions
| (3)
| Whipping agent
| (3)
| 2%
| S.6A
| Sodium Hydroxide
|
| Frozen crustaceans and molluscs
|
| To facilitate the removal of extraneous matter and to reduce moisture loss during cooking
|
| When used in combination with sodium chloride (salt) and calcium oxide in solution, sodium hydroxide not to exceed 70 p.p.m.
| S.6.1
| Sodium Lauryl
| (1)
| Dried egg white (dried albumen)
| (1)
| Whipping agent
| (1)
| 0.1%
| Sulphate
| (2)
| Liquid egg white (liquid albumen) , Frozen egg white (frozen albumen)
| (2)
| Whipping agent
| (2)
| 0.0125%
| (3)
| Gelatin intended for marshmallow compositions
| (3)
| Whipping agent
| (3)
| 0.5%
| S.6.2
| Sodium Potassium Copper Chlorophyllin
|
| Breath freshener products in candy, tablet or gum form
|
| To characterize the product
|
| 700 p.p.m.
| S.7
| Sodium Phosphate, dibasic
| (1)
| Frozen fish
| (1)
| To prevent cracking of glaze
| (1)
| Good Manufacturing Practice
| (2)
| Frozen mushrooms
| (2)
| To prevent discolouration
| (2)
| Good Manufacturing Practice
| S.7.1
| Sodium Pyrophosphate, tetrabasic
|
| Frozen fish fillets; frozen minced fish; frozen lobster; frozen crab; frozen clams; frozen shrimp
|
| To reduce processing losses and to reduce thaw drip
|
| Used in combination with sodium tripolyphosphate and sodium acid pyrophosphate, total added phosphate not to exceed 0.5% calculated as sodium phosphate, dibasic
| S.8
| Sodium Silicate
|
| Canned drinking water
|
| Corrosion inhibitor
|
| Good Manufacturing Practice
| S.9
| Sodium Stearate
|
| Chewing gum
|
| Plasticizing agent
|
| Good Manufacturing Practice
| S.9A
| Sodium Stearoyl
| (1)
| Liquid and frozen egg whites
| (1)
| Whipping agent
| (1)
| 0.05%
| 2Lactylate
| (2)
| Dried egg whites
| (2)
| Whipping agent
| (2)
| 0.5%
| (3)
| Oil toppings or topping mixes
| (3)
| Whipping agent
| (3)
| 0.3%
| (4)
| Dehydrated potatoes
| (4)
| Conditioning agent
| (4)
| 0.2% of dry weight
| S.9B
| Sodium Sulphate
|
| Frozen mushrooms
|
| To prevent discolouration
|
| Good Manufacturing Practice
| S.9C
| Sodium Sulphite
|
| Canned flaked tuna
|
| To prevent discolouration
|
| 300 p.p.m.
| S.10
| Sodium Thiosulphate
|
| Salt
|
| To stabilize potassium iodine in salt
|
| Good Manufacturing Practice
| S.11
| Sodium Tripolyphosphate
|
| Frozen fish fillets; frozen minced fish; frozen comminuted fish; frozen lobster; frozen crab; frozen clams and frozen shrimp
|
| To reduce processing losses and to reduce thaw drip
|
| Used singly or in combination with sodium acid pyrophosphate and sodium pyrophosphate tetrabasic, total added phosphate not to exceed 0.5% calculated as sodium phosphate, dibasic
| S.12
| [Repealed, SOR/93276, s. 8]
| S.13
| Stannous Chloride
| (1)
| Asparagus packed in glass containers or fully lined (lacquered) cans
| (1)
| Flavour and colour stabilizer
| (1)
| 25 p.p.m. calculated as tin
| (2)
| Canned carbonated soft drinks; concentrated fruit juices except frozen concentrated orange juice; lemon juice; lime juice
| (2)
| Flavour and colour stabilizer
| (2)
| Good Manufacturing Practice
| S.14
| Stearic Acid
| (1)
| Confectionery
| (1)
| Release agent
| (1)
| Good Manufacturing Practice
| (2)
| Chewing gum
| (2)
| Plasticizing agent
| (2)
| Good Manufacturing Practice
| (3)
| Foods sold in tablet form
| (3)
| Release agent and lubricant
| (3)
| Good Manufacturing Practice
| S.15
| Sodium Methyl Sulphate
|
| Pectin
|
| A processing aid, the result of methylation of pectin by sulfuric acid and methyl alcohol and neutralized by sodium bicarbonate
|
| 0.1% of pectin
| S.15A
| [Repealed, SOR/93276, s. 9]
| S.16
| Sucrose Acetate Isobutyrate
|
| (Naming the flavour) Flavour for use in citrusflavoured or spruceflavoured beverages
|
| Density adjusting agent
|
| 300 p.p.m. in citrusflavoured or spruceflavoured beverages as consumed
| S.17
| Sulphuric Acid
|
| Coffee beans
|
| To improve the extraction yield of coffee solids
|
| Good Manufacturing Practice
| T.1
| Talc
| (1)
| Rice
| (1)
| Coating agent
| (1)
| Good Manufacturing Practice
| (2)
| Chewing gum base
| (2)
| Filler
| (2)
| Good Manufacturing Practice
| (3)
| Chewing gum
| (3)
| Dusting agent
| (3)
| Good Manufacturing Practice
| T.2
| Tannic Acid
| (1)
| Chewing gum
| (1)
| To reduce adhesion
| (1)
| Good Manufacturing Practice
|
|
| (2)
| Cider; Honey wine; Wine
| (2)
| Fining agent
| (2)
| 200 p.p.m
| T.2A
| [Repealed, SOR/93276, s. 10]
| T.3
| Triacetin
|
| Cake mixes
|
| Wetting agent
|
| Good Manufacturing Practice
| T.4
| Triethyl Citrate
|
| Liquid egg white (liquid albumen) ; Frozen egg white (frozen albumen)
|
| Whipping agent
|
| 0.25%
| X.1
| [Repealed, SOR/93276, s. 11]
|
SOR/78-401, s. 3; SOR/78-403, ss. 23 to 25; SOR/78-876, s. 4; SOR/79-660, s. 13; SOR/79-752, s. 8; SOR/80-632, ss. 6 to 13; SOR/81-83, s. 4; SOR/81-617, s. 3; SOR/81-934, ss. 11, 12; SOR/82-566, ss. 3, 4; SOR/82-1071, ss. 18 to 20; SOR/83-410, s. 3; SOR/83-584, s. 1; SOR/83-932, ss. 5, 6; SOR/84-17, s. 6; SOR/84-441, s. 1; SOR/84-602, s. 3; SOR/84-762, s. 10; SOR/84-801, ss. 5, 6; SOR/86-1112, s. 5; SOR/86-1125, s. 2; SOR/87-469, s. 1; SOR/87-640, s. 8; SOR/88-419, s. 4; SOR/88-534, ss. 5, 6; SOR/89-175, s. 2; SOR/89-197, s. 1; SOR/89-198, s. 11; SOR/89-555, ss. 2, 3; SOR/91-90, s. 2; SOR/91-124, ss. 6 to 9; SOR/91-149, s. 3; SOR/91-186, s. 1; SOR/91-409, s. 7; SOR/91-527, s. 4; SOR/92-229, s. 1; SOR/92-344, ss. 2 to 4; SOR/93-276, ss. 4 to 11; SOR/94-416, s. 1; SOR/94-227, ss. 5 to 10; SOR/94-689, s. 2(F); SOR/94-723, s. 1; SOR/96-260, s. 1; SOR/96-378, s. 1; SOR/97-509, s. 1; SOR/98-580, s. 1(F); SOR/99-97, s. 1; SOR/99-420, s. 11(F); SOR/2000-353, s. 8(F); SOR/2001-94, s. 3; SOR/2005-316, ss. 2(F), 3; SOR/2006-91, ss. 6 to 12. TABLE IX FOOD ADDITIVES THAT MAY BE USED AS SWEETENERS
| Column I
| Column II
| Column III
|
|---|
Item
|
| Permitted
| Maximum Level
|
|---|
No.
| Additive
| in or on
| of Use
|
|---|
|
|---|
A.01
| Acesulfamepotassium
| (1) Tabletop sweeteners
| (1) Good Manufacturing Practice
| (2) Carbonated beverages
| (2) 0.025% in beverages as consumed
| (3) Beverages; Beverage concentrates; Beverage mixes; Dairy beverages; (except for any of these products for which standards are set out in these Regulations)
| (3) 0.05% in beverages as consumed
| (4) Desserts; Dessert mixes; Toppings; Topping mixes; Fillings; Filling mixes; (except for any of these products for which standards are set out in these Regulations)
| (4) 0.1% in products as consumed
| (5) Chewing gum; Breath freshener products
| (5) 0.35%
| (6) Fruit spreads (except for any of these products for which standards are set out in these Regulations)
| (6) 0.1%
| (7) Salad dressings (except for any of these products for which standards are set out in these Regulations)
| (7) 0.05%
| (8) Confectionery
| (8) 0.25%
| (9) Bakery mixes; Bakery products; (except for any of these products for which standards are set out in these Regulations)
| (9) 0.1% in products as consumed
| A.1
| Aspartame
| (1) Tabletop sweeteners
| (1) Good Manufacturing Practice
| (2) Breakfast cereals
| (2) 0.5%
| (3) Beverages; Beverage concentrates; Beverage mixes; (except for any of these products for which standards are set out in these Regulations)
| (3) 0.1% in beverages as consumed
| (4) Desserts; Dessert mixes; Toppings; Topping mixes; Fillings; Filling mixes; (except for any of these products for which standards are set out in these Regulations)
| (4) 0.3% in products as consumed
| (5) Chewing gum; Breath freshener products
| (5) 1.0%
| (6) Fruit spreads; Purées and sauces; Table syrups; (except for any of these products for which standards are set out in these Regulations)
| (6) 0.2%
| (7) Salad dressings; Peanut and other nut spreads; (except for any of these products for which standards are set out in these Regulations)
| (7) 0.05%
| (8) Condiments (except for any of these products for which standards are set out in these Regulations)
| (8) 0.2%
| (9) Confectionery glazes for snack foods; Sweetened seasonings or coating mixes for snack foods
| (9) 0.1%
| (10) Confections and their coatings (except for any of these products for which standards are set out in these Regulations)
| (10) 0.3%
| A.2
| Aspartame, encapsulated to prevent degradation during baking
| Bakery products and baking mixes (except for any of these products for which standards are set out in these Regulations)
| 0.4% in product as consumed
| E.1
| Erythritol
| (1) Tabletop sweeteners
| (1) Good Manufacturing Practice
| (2) Dietetic beverages
| (2) 3.5%
| (3) Fatbased cream fillings and toppings
| (3) 60%
| (4) Dietetic cookies and wafers
| (4) 7%
| (5) Soft candies
| (5) 40%
| (6) Hard candies
| (6) 50%
| (7) Chewing gum
| (7) 60%
| H.1
| Hydrogenated starch hydrolysates
| Unstandardized foods
| Good Manufacturing Practice
| I.1
| Isomalt
| Unstandardized foods
| Good Manufacturing Practice
| L.1
| Lactitol
| Unstandardized foods
| Good Manufacturing Practice
| M.1
| Maltitol
| Unstandardized foods
| Good Manufacturing Practice
| M.2
| Maltitol syrup
| Unstandardized foods
| Good Manufacturing Practice
| M.3
| Mannitol
| Unstandardized foods
| Good Manufacturing Practice
| S.1
| Sorbitol
| (1) A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n)
| (1) 3.5%
|
|
| (2) Unstandardized foods
| (2) Good Manufacturing Practice
| S.1.1
| Sorbitol syrup
| Unstandardized foods
| Good Manufacturing Practice
| S.2
| Sucralose
| (1) Tabletop sweeteners
| (1) Good Manufacturing Practice
|
|
| (2) Breakfast cereals
| (2) 0.1%
|
|
| (3) Beverages; Beverage concentrates; Beverage mixes; Dairy beverages; (except for any of these products for which standards are set out in these Regulations)
| (3) 0.025% in beverages as consumed
|
|
| (4) Desserts; Dessert mixes; Toppings; Topping mixes; Dairy Desserts; Frozen Desserts; Fillings; Filling mixes; (except for any of these products for which standards are set out in these Regulations)
| (4) 0.025% in products as consumed
|
|
| (5) Chewing gum; Breath freshener products
| (5) 0.15%
|
|
| (6) Fruit spreads (except for any of these products for which standards are set out in these Regulations)
| (6) 0.045%
|
|
| (7) Salad dressings; Condiments; (except for any of these products for which standards are set out in these Regulations)
| (7) 0.04%
|
|
| (8) Confections and their coatings; Confectionery glazes for snack foods; Sweetened seasonings or coating mixes for snack foods; (except for any of these products for which standards are set out in these Regulations)
| (8) 0.07%
|
|
| (9) Baking mixes; Bakery products; (except for any of these products for which standards are set out in these Regulations)
| (9) 0.065% in products as consumed
|
|
| (10) Processed fruit and vegetable products (except for any of these products for which standards are set out in these Regulations)
| (10) 0.015%
|
|
| (11) Alcoholic beverages (except for any of these products for which standards are set out in these Regulations)
| (11) 0.07%
|
|
| (12) Puddings; Pudding mixes
| (12) 0.04% in products as consumed
|
|
| (13) Table syrups (except for any of these products for which standards are set out in these Regulations)
| (13) 0.15%
| T.1
| Thaumatin
| (1) Chewing gum; Breath freshener products
| (1) 500 p.p.m.
|
|
| (2) Salt substitutes
| (2) 400 p.p.m.
|
|
| (3) (naming the flavour) Flavour referred to in section B.10.005; Unstandardized flavouring preparations
| (3) 100 p.p.m.
| X.1
| Xylitol
| Unstandardized foods
| Good Manufacturing Practice
|
SOR/93-276, s. 12; SOR/94-625, s. 5; SOR/94-689, s. 2(F); SOR/94-779, s. 3; SOR/97-512, ss. 3, 4; SOR/2004-261, s. 2. TABLE X FOOD ADDITIVES THAT MAY BE USED AS PH ADJUSTING AGENTS, ACID-REACTING MATERIALS AND WATER CORRECTING AGENTS
| Column I
| Column II
| Column III
|
|---|
Item
No.
| Additive
| Permitted in or Upon
| Maximum Level of Use
|
|---|
|
|---|
A.1
| Acetic Acid
| (1)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients) ; (named variety) Whey cheese
| (1)
| Good Manufacturing Practice
| (2)
| Canned Asparagus
| (2)
| Good Manufacturing Practice
| (3)
| Gelatin
| (3)
| Good Manufacturing Practice
| (4)
| Unstandardized foods
| (4)
| Good Manufacturing Practice
| A.2
| Adipic Acid
|
| Unstandardized foods
|
| Good Manufacturing Practice
| A.3
| Ammonium Aluminum
| (1)
| Baking powder
| (1)
| Good Manufacturing Practice
|
| Sulphate
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| A.4
| Ammonium
| (1)
| Cocoa products
| (1)
| Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
|
| Bicarbonate
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| A.5
| Ammonium Carbonate
| (1)
| Cocoa products
| (1)
| Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
|
|
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| A.6
| Ammonium Citrate, dibasic
|
| Unstandardized foods
|
| Good Manufacturing Practice
| A.7
| Ammonium Citrate, monobasic
|
| Unstandardized foods
|
| Good Manufacturing Practice
| A.8
| Ammonium Hydroxide
| (1)
| Cocoa products
| (1)
| Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
| (2)
| Gelatin
| (2)
| Good Manufacturing Practice
| (3)
| Unstandardized foods
| (3)
| Good Manufacturing Practice
| A.9
| Ammonium Phosphate, dibasic
| (1)
| Ale; Bacterial cultures; Baking powder; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized bakery foods
| (2)
| Good Manufacturing Practice
| A.10
| Ammonium Phosphate, monobasic
| (1)
| Ale; Bacterial cultures; Baking powder; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized bakery foods
| (2)
| Good Manufacturing Practice
| (3)
| Uncultured buttermilk
| (3)
| 0.1%
| C.1
| Calcium Acetate
| (1)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| C.2
| Calcium Carbonate
| (1)
| Ice cream mix; Ice milk mix; Wine
| (1)
| Good Manufacturing Practice
| (2)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients) ; (named variety) Whey cheese
| (2)
| Good Manufacturing Practice
| (3)
| Grape juice
| (3)
| Good Manufacturing Practice
| (4)
| Unstandardized foods
| (4)
| Good Manufacturing Practice
| (5)
| Cocoa products
| (5)
| Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
| C.3
| Calcium Chloride
| (1)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| C.4
| Calcium Citrate
| (1)
| Infant formula
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| C.5
| Calcium Fumarate
|
| Unstandardized foods
|
| Good Manufacturing Practice
| C.6
| Calcium Gluconate
|
| Unstandardized foods
|
| Good Manufacturing Practice
| C.7
| Calcium Hydroxide
| (1)
| Ale; Beer; Ice cream mix; Ice milk mix; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Canned peas
| (2)
| 0.01%
| (3)
| Infant formula
| (3)
| Good Manufacturing Practice
| (4)
| Grape Juice
| (4)
| Good Manufacturing Practice
| (5)
| Unstandardized foods
| (5)
| Good Manufacturing Practice
| C.8
| Calcium Lactate
| (1)
| Baking powder
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| C.9
| Calcium Oxide
| (1)
| Ale; Beer; Ice cream mix; Ice milk mix; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| C.10
| Calcium Phosphate, dibasic
|
| Unstandardized foods
|
| Good Manufacturing Practice
| C.11
| Calcium Phosphate, monobasic
| (1)
| Ale; Baking powder; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| C.12
| Calcium Phosphate, tribasic
|
| Unstandardized foods
|
| Good Manufacturing Practice
| C.13
| Calcium Sulphate
|
| Ale; Beer; Light beer; Malt liquor; Porter; Stout; Wine
|
| Good Manufacturing Practice
| C.13A
| Carbon Dioxide
|
| (Naming the variety) Cheese
|
| Good Manufacturing Practice
| C.14
| Citric Acid
| (1)
| Ale; Apple (or rhubarb) and (naming the fruit) jam; Beer; Canned artichokes; Canned asparagus; Canned bean sprouts; Canned chili peppers; Canned mushrooms; Canned onions; Canned pears; Canned shellfish; Canned spring mackerel; Cider; Cottage cheese; Creamed cottage cheese; Egg white (albumen) and yolk; Liquid, dried or frozen whole egg; Fig marmalade; Fig marmalade with pectin; French dressing; Frozen cooked shrimp; Frozen (naming the fruit) ; Gelatin; Grape juice; Honey wine; Ice cream mix; Ice milk mix; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; Light beer; Malt liquor; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Mayonnaise; Mincemeat; Olives; Peach nectar; Pear nectar; Pineapple marmalade; Pineapple marmalade with pectin; Porter; Salad dressing; Sherbet; Stout; Tomatoes; Wine
| (1)
| Good Manufacturing Practice
| (2)
| Canned applesauce; Canned grapefruit; Canned mandarin oranges; Canned pears; Canned pineapple; Canned strawberries
| (2)
| Sufficient to maintain pH 4.2 to 4.5
| (3)
| Infant formula
| (3)
| Good Manufacturing Practice
| (4)
| Margarine
| (4)
| Good Manufacturing Practice
| (5)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients) ; (named variety) Whey cheese
| (5)
| Good Manufacturing Practice
| (6)
| Unstandardized foods
| (6)
| Good Manufacturing Practice
| (7)
| Cocoa products
| (7)
| 1%, singly or in combination with tartaric acid, calculated on a fatfree basis
| C.15
| Cream of Tartar
|
| Same foods as listed for Potassium Acid Tartrate
|
| Same levels as prescribed for Potassium Acid Tartrate
| F.1
| Fumaric Acid
| (1)
| Gelatin
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
|
|
| (3)
| Wine
| (3)
| Good Manufacturing Practice
| G.1
| Gluconic Acid
|
| Unstandardized foods
|
| Good Manufacturing Practice
| G.2
| Gluconodeltalactone
|
| Unstandardized foods
|
| Good Manufacturing Practice
| H.1
| Hydrochloric Acid
| (1)
| Ale; Beer; Gelatin; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Infant formula
| (2)
| Good Manufacturing Practice
| L.1
| Lactic Acid
| (1)
| Ale; Baking powder; Beer; Bread; Cider; Cottage cheese; Creamed cottage cheese; Egg white (albumen) and yolk; Liquid, dried or frozen whole egg; French dressing; Ice cream mix; Ice milk mix; Light beer; Malt liquor; Mayonnaise; Olives; Pickles and Relishes; Porter; Salad dressing; Sherbet; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Canned pears; Canned strawberries
| (2)
| Sufficient to maintain pH 4.2 to 4.5
| (3)
| Margarine
| (3)
| Good Manufacturing Practice
| (4)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients) ; (named variety) Whey cheese
| (4)
| Good Manufacturing Practice
| (5)
| Unstandardized foods
| (5)
| Good Manufacturing Practice
|
|
| (6)
| Wine
| (6)
| Good Manufacturing Practice
| M.2
| Magnesium Carbonate
| (1)
| Cocoa products
| (1)
| Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
| (2)
| Ice cream mix; Ice milk mix
| (2)
| Good Manufacturing Practice
| (3)
| Unstandardized foods
| (3)
| Good Manufacturing Practice
| M.3
| Magnesium Citrate
|
| Soft drinks
|
| Good Manufacturing Practice
| M.4
| Magnesium Fumarate
|
| Unstandardized foods
|
| Good Manufacturing Practice
| M.5
| Magnesium Hydroxide
| (1)
| Canned peas
| (1)
| 0.05%
| (2)
| Cocoa products
| (2)
| Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
| (3)
| Gelatin; Ice cream mix; Ice milk mix
| (3)
| Good Manufacturing Practice
| (4)
| Bacterial cultures
| (4)
| Good Manufacturing Practice
| M.6
| Magnesium Oxide
|
| Ice cream mix; Ice milk mix
|
| Good Manufacturing Practice
| M.6A
| Magnesium Phosphate
|
| Bacterial cultures
|
| Good Manufacturing Practice
| M.7
| Magnesium Sulphate
| (1)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Bacterial cultures
| (2)
| Good Manufacturing Practice
| M.8
| Malic Acid
| (1)
| Apple (or rhubarb) and (naming the fruit) jam; Apricot nectar; Canned asparagus; Fig marmalade; Fig marmalade with pectin; Frozen (naming the fruit) ; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Peach nectar; Pear nectar; Pineapple marmalade; Pineapple marmalade with pectin
| (1)
| Good Manufacturing Practice
| (2)
| Canned applesauce; Canned pears; Canned strawberries
| (2)
| Sufficient to maintain pH 4.2 to 4.5
| (3)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients) ; (named variety) Whey cheese
| (3)
| Good Manufacturing Practice
| (4)
| Unstandardized foods
| (4)
| Good Manufacturing Practice
|
|
| (5)
| Wine
| (5)
| Good Manufacturing Practice
| M.8A
| Manganese Sulphate
|
| Bacterial cultures
|
| Good Manufacturing Practice
| M.9
| Metatartaric Acid
|
| Wine
|
| 0.01%
| P.1
| Phosphoric Acid
| (1)
| Ale; Beer; Cottage Cheese; Creamed cottage cheese; Gelatin; Light beer; Malt liquor; Monoglycerides and mono and diglycerides; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients) ; (named variety) Whey cheese
| (2)
| Good Manufacturing Practice
| (3)
| Fish protein
| (3)
| Good Manufacturing Practice
| (4)
| Unstandardized foods
| (4)
| Good Manufacturing Practice
| (5)
| Cocoa products
| (5)
| 0.5%, expressed as P2O5, calculated on a fatfree basis
| P.2
| Potassium Acid Tartrate
| (1)
| Baking powder; Honey wine
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
|
|
| (3)
| Wine
| (3)
| 0.42%
| P.3
| Potassium Aluminum Sulphate
| (1)
| Ale; Baking powder; Beer; Light beer; Malt liquor; Oilsoluble annatto; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| P.4
| Potassium Bicarbonate
| (1)
| Baking powder; Malted milk; Malted milk powder
| (1)
| Good Manufacturing Practice
|
|
| (2)
| Cocoa products
| (2)
| Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
|
|
| (3)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients) ; (named variety) Whey cheese
| (3)
| Good Manufacturing Practice
|
|
| (4)
| Infant formula
| (4)
| Good Manufacturing Practice
|
|
| (5)
| Margarine
| (5)
| Good Manufacturing Practice
|
|
| (6)
| Unstandardized foods
| (6)
| Good Manufacturing Practice
|
|
| (7)
| Wine
| (7)
| Good Manufacturing Practice
| P.5
| Potassium Carbonate
| (1)
| Cocoa products
| (1)
| Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
| (2)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients) ; (named variety) Whey cheese
| (2)
| Good Manufacturing Practice
| (3)
| Margarine
| (3)
| Good Manufacturing Practice
| (4)
| Unstandardized foods
| (4)
| Good Manufacturing Practice
| (5)
| A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n)
| (5)
| Good Manufacturing Practice
|
|
| (6)
| Wine
| (6)
| Good Manufacturing Practice
| P.6
| Potassium Chloride
|
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
|
| Good Manufacturing Practice
| P.7
| Potassium Citrate
| (1)
| Infant formula
| (1)
| Good Manufacturing Practice
| (2)
| Margarine
| (2)
| Good Manufacturing Practice
| (3)
| Unstandardized foods
| (3)
| Good Manufacturing Practice
|
|
| (4)
| Wine
| (4)
| Good Manufacturing Practice
| P.8
| Potassium Fumarate
|
| Unstandardized foods
|
| Good Manufacturing Practice
| P.9
| Potassium Hydroxide
| (1)
| Oilsoluble annatto
| (1)
| 1.0%
| (2)
| Cocoa products
| (2)
| Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
| (3)
| Ice cream mix; Ice milk mix; Pumping pickle; Cover pickle and dry cure employed in the curing of preserved meat or preserved meat byproduct (Division 14 only)
| (3)
| Good Manufacturing Practice
| (4)
| Infant formula
| (4)
| Good Manufacturing Practice
| (5)
| Margarine
| (5)
| Good Manufacturing Practice
| (6)
| Grape juice
| (6)
| Good Manufacturing Practice
| (7)
| Unstandardized foods
| (7)
| Good Manufacturing Practice
| P.9A
| Potassium Lactate
|
| Margarine
|
| Good Manufacturing Practice
| P.10
| Potassium Phosphate, dibasic
|
| Unstandardized foods
|
| Good Manufacturing Practice
| P.11
| Potassium Sulphate
|
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
|
| Good Manufacturing Practice
| P.12
| Potassium Tartrate
|
| Cider
|
| Good Manufacturing Practice
| S.1
| Sodium Acetate
|
| Unstandardized foods
|
| Good Manufacturing Practice
| S.2
| Sodium Acid Pyrophosphate
| (1)
| Baking powder
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| S.3
| Sodium Acid Tartrate
|
| Baking Powder
|
| Good Manufacturing Practice
| S.4
| Sodium Aluminum Phosphate
|
| Unstandardized foods
|
| Good Manufacturing Practice
| S.5
| Sodium Aluminum
| (1)
| Baking powder
| (1)
| Good Manufacturing Practice
|
| Sulphate
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| S.6
| Sodium Bicarbonate
| (1)
| Apple (or rhubarb) and (naming the fruit) jam; Baking powder; Egg white (albumen) and yolk; Liquid, dried or frozen whole egg; Ice cream mix; Ice milk mix; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly; (naming the fruit) jelly with pectin; Malted milk powder; (naming the citrus fruit) marmalade; (naming the citrus fruit) marmalade with pectin; Oilsoluble annatto; Pineapple marmalade or fig marmalade; Pineapple marmalade with pectin or fig marmalade with pectin; Pumping pickle; Cover pickle and dry cure employed in the curing of preserved meat (Division 14) or preserved meat byproduct
| (1)
| Good Manufacturing Practice
| (2)
| Cocoa products
| (2)
| Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
| (3)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients) ; (named variety) Whey cheese
| (3)
| Good Manufacturing Practice
| (4)
| Infant formula
| (4)
| Good Manufacturing Practice
| (5)
| Margarine
| (5)
| Good Manufacturing Practice
| (6)
| Unstandardized foods
| (6)
| Good Manufacturing Practice
| S.7
| Sodium Bisulphate
|
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
|
| Good Manufacturing Practice
| S.8
| Sodium Carbonate
| (1)
| Apple (or rhubarb) and (naming the fruit) jam; Egg white (albumen) and yolk; Liquid, dried or frozen whole egg; Gelatin; Ice cream mix; Ice milk mix; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Meat binder for preserved meat and preserved meat byproduct (Division 14 only) ; Pineapple marmalade or fig marmalade; Pineapple marmalade with pectin or fig marmalade with pectin
| (1)
| Good Manufacturing Practice
| (2)
| Cocoa products
| (2)
| Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
| (3)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients) ; (named variety) Whey cheese
| (3)
| Good Manufacturing Practice
| (4)
| Margarine
| (4)
| Good Manufacturing Practice
| (5)
| Unstandardized foods
| (5)
| Good Manufacturing Practice
| S.9
| Sodium Citrate
| (1)
| Apple (or rhubarb) and (naming the fruit) jam; Cottage cheese; Cream; Creamed cottage cheese; Ice cream mix; Ice milk mix; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Pineapple marmalade or Fig marmalade; Pineapple marmalade with pectin or Fig marmalade with pectin; Sherbet
| (1)
| Good Manufacturing Practice
| (2)
| Infant formula
| (2)
| Good Manufacturing Practice
| (3)
| Unstandardized foods
| (3)
| Good Manufacturing Practice
| (4)
| Margarine
| (4)
| Good Manufacturing Practice
| S.12
| Sodium Fumarate
|
| Unstandardized foods
|
| Good Manufacturing Practice
| S.13
| Sodium Gluconate
|
| Unstandardized foods
|
| Good Manufacturing Practice
| S.14
| Sodium Hexametaphosphate
|
| Unstandardized foods
|
| Good Manufacturing Practice
| S.15
| Sodium Hydroxide
| (1)
| Cocoa products
| (1)
| Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
| (2)
| Gelatin; Ice cream mix; Ice milk mix; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; Pumping pickle; Cover pickle and dry cure employed in the curing of preserved meat or preserved meat byproduct (Division 14 only)
| (2)
| Good Manufacturing Practice
| (3)
| Infant formula
| (3)
| Good Manufacturing Practice
| (4)
| Margarine
| (4)
| Good Manufacturing Practice
| (5)
| Unstandardized foods
| (5)
| Good Manufacturing Practice
| S.16
| Sodium Lactate
| (1)
| Margarine
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| S.17
| Sodium Phosphate, dibasic
| (1)
| Ale; Bacterial culture; Beer; Cream; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| S.18
| Sodium Phosphate,
| (1)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
|
| monobasic
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| S.19
| Sodium Phosphate, tribasic
| (1)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| S.20
| Sodium Potassium Tartrate
| (1)
| Apple (or rhubarb) and (naming the fruit) jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Pineapple marmalade or Fig marmalade; Pineapple marmalade with pectin or Fig marmalade with pectin
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| (3)
| Margarine
| (3)
| Good Manufacturing Practice
| S.21
| Sodium Pyrophosphate, tetrabasic
|
| Unstandardized foods
|
| Good Manufacturing Practice
| S.22
| Sodium Tripolyphos phate
|
| Unstandardized foods
|
| Good Manufacturing Practice
| S.23
| Sulphuric Acid
|
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
|
| Good Manufacturing Practice
| S.24
| Sulphurous Acid
|
| Gelatin
|
| Good Manufacturing Practice provided the finished product does not contain more than 500 p.p.m. calculated as sulphur dioxide
| T.1
| Tartaric Acid
| (1)
| Ale; Apple (or rhubarb) and (naming the fruit) jam; Baking powder; Beer; Cider; Canned asparagus; Fig marmalade; Fig marmalade with pectin; French dressing; Honey wine; Ice cream mix; Ice milk mix; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; Light beer; Malt liquor; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Mayonnaise; Pineapple marmalade; Pineapple marmalade with pectin; Porter; Salad dressing; Sherbet; Stout; Wine
| (1)
| Good Manufacturing Practice
| (2)
| Canned pears; Canned strawberries
| (2)
| Sufficient to maintain pH 4.2 to 4.5
| (3)
| Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients) ; (named variety) Whey cheese
| (3)
| Good Manufacturing Practice
| (4)
| Margarine
| (4)
| Good Manufacturing Practice
| (5)
| Unstandardized foods
| (5)
| Good Manufacturing Practice
| (6)
| Cocoa products
| (6)
| 1%, singly or in combination with citric acid, calculated on a fatfree basis
|
SOR/78-874, s. 4; SOR/79-660, ss. 14 to 17; SOR/79-664, ss. 3 to 13; SOR/79-752, s. 9; SOR/80-501, s. 4; SOR/86-1112, ss. 6 to 8; SOR/92-106, s. 1; SOR/92-344, s. 5; SOR/94-689, s. 2(F); SOR/95-281, ss. 2 to 5; SOR/95-436, ss. 2, 3; SOR/97-263, ss. 11 to 25; SOR/97-561, s. 3; SOR/98-580, s. 1(F); SOR/2001-94, s. 3; SOR/2006-91, ss. 13 to 20. TABLE XI PART I
| FOOD ADDITIVES THAT MAY BE USED AS CLASS I PRESERVATIVES
|
|
|
|
|
|
|
|---|
| Column I
| Column II
| Column III
|
|---|
Item
No.
| Additive
| Permitted in or Upon
| Maximum Level of Use
|
|---|
|
|---|
A.1
| Acetic Acid
| (1)
| Preserved fish; Preserved meat; Preserved meat byproduct; Preserved poultry meat; Preserved poultry meat byproduct; Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat byproduct
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| A.2
| Ascorbic Acid
| (1)
| Ale; Beer; Canned mushrooms; Canned tuna; Canned white asparagus; Cider; Frozen fruit; Glaze of Frozen fish; Headcheese; Light beer; Malt liquor; Meat binder for preserved meat and preserved meat byproduct (Division 14 only) ; Porter; Preserved fish; Frozen minced fish; Frozen comminuted fish; Preserved meat; Preserved meat byproduct; Preserved poultry meat; Preserved poultry meat byproduct; Pumping pickle; Cover pickle and dry cure employed in the curing of preserved meat or preserved meat byproduct; Stout; Wine
| (1)
| Good Manufacturing Practice
| (2)
| Canned applesauce
| (2)
| If used either singly or in combination with IsoAscorbic Acid, the total not to exceed 150 p.p.m.
| (3)
| Canned peaches
| (3)
| 550 p.p.m.
| (4)
| Unstandardized foods
| (4)
| Good Manufacturing practice
| C.1
| Calcium Ascorbate
|
| Same foods as listed for Ascorbic Acid
|
| Same levels as prescribed for Ascorbic Acid
| E.1
| Erythorbic Acid
| (1)
| Ale; Beer; Cider; Frozen fruit; Headcheese; Light beer; Malt liquor; Meat binder for preserved meat and preserved meat byproduct (Division 14 only) ; Porter; Preserved fish; Frozen minced fish; Frozen comminuted fish; Glaze of frozen fish; Preserved meat; Preserved meat byproduct; Preserved poultry meat; Preserved poultry meat byproduct; Pumping pickle; Cover pickle and dry cure employed in the curing of preserved meat or preserved meat byproduct; Stout; Wine
| (1)
| Good Manufacturing Practice
| (2)
| Canned applesauce
| (2)
| If used either singly or in combination with Ascorbic Acid, the total not to exceed 150 p.p.m.
| (3)
| Unstandardized foods
| (3)
| Good Manufacturing Practice
| I.1
| IsoAscorbic Acid
|
| Same foods as listed for Erythorbic Acid
|
| Same levels as prescribed for Erythorbic Acid
| P.1
| Potassium Nitrate
| (1)
| Meat binder for dry sausage, semidry sausage, preserved meat and preserved meat byproducts prepared by slow cure processes (Division 14)
| (1)
| When the meat binder is used in accordance with label instructions, whether potassium nitrate is added alone or in combination with sodium nitrate, the total amount of such nitrates thereby added to each batch of dry sausage, semidry sausage, preserved meat or preserved meat byproducts shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
| (2)
| Cover pickle and dry cure employed in the curing of preserved meat and preserved meat byproducts prepared by slow cure processes (Division 14)
| (2)
| When the cover pickle or dry cure is used in accordance with label instructions, whether potassium nitrate is added alone or in combination with sodium nitrate, the total amount of such nitrates thereby added to each batch of preserved meat or preserved meat byproducts shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
| (3)
| Dry sausage, semidry sausage, preserved meat and preserved meat byproducts prepared by slow cure processes (Division 14)
| (3)
| Where potassium nitrate is added alone or in combination with sodium nitrate, the total amount of such nitrates added to each batch of dry sausage, semidry sausage, preserved meat or preserved meat byproducts shall not exceed 0.32 ounces per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
| (4)
| Ripened cheese, containing not more than 68% moisture on a fat free basis during manufacture of which the lactic acid fermentation and salting is completed later than 12 hours after coagulation of the curd by food enzymes and where the added salt is applied externally to the cheese as dry salt or in the form of brine
| (4)
| If used singly or in combination with sodium nitrate, the total not to exceed 200 p.p.m. (based in milk) . Residue in the finished cheese not to exceed 50 p.p.m.
| (5)
| Mold ripened cheese packed in hermetically sealed containers
| (5)
| If used singly or in combination with sodium nitrate, the total not to exceed 200 p.p.m. (based in milk) . Residue in the finished cheese not to exceed 50 p.p.m.
| P.2
| Potassium Nitrite
| (1)
| Meat binder, pumping pickle, cover pickle and dry cure employed in the curing of preserved meat and preserved meat byproducts (Division 14)
| (1)
| When the meat binder, pumping pickle, cover pickle or dry cure is used in accordance with label instructions, whether potassium nitrite is added alone or in combination with sodium nitrite, the total amount of such nitrites thereby added to each batch of preserved meat or preserved meat byproducts shall not exceed 0.32 ounce per 100 pounds or 200 parts per million calculated prior to any smoking, cooking or fermentation
| (2)
| Preserved meat except side bacon and preserved meat byproducts (Division 14)
| (2)
| Where potassium nitrite is added alone or in combination with sodium nitrite, the total amount of such nitrites added to each batch of preserved meat, except side bacon or preserved meat byproducts, shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
| (3)
| Side bacon
| (3)
| Where potassium nitrite is added alone or in combination with sodium nitrite, the total amount of such nitrites added to each batch of side bacon shall not exceed 0.19 ounce per 100 pounds or 120 parts per million, calculated prior to any smoking, cooking or fermentation
| (4)
| Preserved poultry meat and preserved poultry meat byproducts (Division 22)
| (4)
| Where potassium nitrite is added alone or in combination with sodium nitrite, the total amount of such nitrites added to each batch of preserved poultry meat or preserved poultry meat byproducts shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
| S.1
| Sodium Ascorbate
|
| Same foods as listed for Ascorbic Acid
|
| Same levels as prescribed for Ascorbic Acid
| S.2
| Sodium Erythorbate
| (1)
| Same foods as listed for Erythorbic Acid
| (1)
| Same levels as prescribed for Erythorbic Acid
| (2)
| Canned clams
| (2)
| 350 p.p.m.
| S.3
| Sodium IsoAscorbate
|
| Same foods as listed for Erythorbic Acid
|
| Same levels as prescribed for Erythorbic Acid
| S.4
| Sodium Nitrate
| (1)
| Meat binder for dry sausage, semidry sausage, preserved meat and preserved meat byproducts prepared by slow cure processes (Division 14)
| (1)
| When the meat binder is used in accordance with label instructions, whether sodium nitrate is added alone or in combination with potassium nitrate, the total amount of such nitrates thereby added to each batch of dry sausage, semidry sausage, preserved meat or preserved meat byproducts shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
| (2)
| Cover pickle and dry cure employed in the curing of preserved meat and preserved meat byproducts prepared by slow cure processes (Division 14)
| (2)
| When the cover pickle or dry cure is used in accordance with label instructions, whether sodium nitrate is added alone or in combination with potassium nitrate, the total amount of such nitrates thereby added to each batch of preserved meat or preserved meat byproducts shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
| (3)
| Dry sausage, semidry sausage, preserved meat and preserved meat byproducts prepared by the slow cure processes (Division 14)
| (3)
| Where sodium nitrate is added alone or in combination with potassium nitrate, the total amount of such nitrates added to each batch of dry sausage, semidry sausage, preserved meat or preserved meat byproducts shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
| (4)
| Ripened cheese, containing not more than 68% moisture on a fat free basis during manufacture of which the lactic acid fermentation and salting is completed later than 12 hours after coagulation of the curd by food enzymes and where the added salt is applied externally to the cheese as dry salt or in the form of brine
| (4)
| If used singly or in combination with potassium nitrate, the total not to exceed 200 p.p.m. (based in milk) . Residue in the finished cheese not to exceed 50 p.p.m.
| (5)
| Mold ripened cheese packed in hermetically sealed containers
| (5)
| If used singly or in combination with potassium nitrate, the total not to exceed 200 p.p.m. (based in milk) . Residue in the finished cheese not to exceed 50 p.p.m.
| S.5
| Sodium Nitrite
| (1)
| Meat binder, pumping pickle, cover pickle and dry cure employed in the curing of preserved meat and preserved meat byproducts (Division 14)
| (1)
| When the meat binder, pumping pickle, cover pickle or dry cure is used in accordance with label instructions, whether sodium nitrite is added alone or in combination with potassium nitrite, the total amount of such nitrites thereby added to each batch of preserved meat or preserved meat byproducts shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
| (2)
| Preserved meat, except side bacon, and preserved meat byproducts (Division 14)
| (2)
| Where sodium nitrite is added alone or in combination with potassium nitrite, the total amount of such nitrites added to each batch of preserved meat, except side bacon or preserved meat byproducts, shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
| (3)
| Side bacon
| (3)
| Where sodium nitrite is added alone or in combination with potassium nitrite, the total amount of such nitrites added to each batch of side bacon shall not exceed 0.19 ounce per 100 pounds or 120 parts per million, calculated prior to any smoking, cooking or fermentation
| (4)
| Preserved poultry meat and preserved poultry meat byproducts (Division 22)
| (4)
| Where sodium nitrite is added alone or in combination with potassium nitrite, the total amount of such nitrites added to each batch of preserved poultry meat or preserved poultry meat byproducts shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
| W.1
| Wood Smoke
| (1)
| (named variety) Cheese; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients)
| (1)
| Good Manufacturing Practice
| (2)
| Preserved fish; Preserved meat (Divisions 14 and 21) ; Preserved meat byproduct (Divisions 14 and 21) ; Preserved poultry meat; Preserved poultry meat byproduct; Sausage
| (2)
| Good Manufacturing Practice
|
|
| (3)
| Unstandardized foods
| (3)
| Good Manufacturing Practice
|
|
|
|
|
|
|
PART II
| FOOD ADDITIVES THAT MAY BE USED AS CLASS II PRESERVATIVES
|
|
|
|
|
|
|
|---|
| Column I
| Column II
| Column III
|
|---|
Item
No.
| Additive
| Permitted in or Upon
| Maximum Level of Use
|
|---|
|
|---|
B.1
| Benzoic Acid
| (1)
| Apple (or rhubarb) and (naming the fruit) jam; Fig marmalade with pectin; Fruit juices except frozen concentrated orange juice; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; Marinated or similar coldprocessed packaged fish and meat (Division 21) ; (naming the citrus fruit) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree
| (1)
| 1, 000 p.p.m.
| (2)
| Unstandardized foods [except unstandardized preparations of
(a) meat and meat byproduct (Divisions 14 and 21) ;
(b) fish; and
(c) poultry meat and poultry meat byproduct]
| (2)
| 1, 000 p.p.m.
|
|
|
| (3)
| Margarine
| (3)
| If used singly or in combination with Sorbic Acid, the total shall not exceed 1, 000 p.p.m.
| C.1
| Calcium Sorbate
|
| Same foods as listed for sorbic acid
|
| Same levels as prescribed for Sorbic Acid
| H.1
| 4Hexylresorcinol
|
| Crustaceans
|
| Good Manufacturing Practice. Residues in the edible portion of the uncooked product not to exceed 1.0 p.p.m.
| M.1
| Methylρhydroxy Benzoate
| (1)
| Apple (or rhubarb) and (naming the fruit) jam; Fig marmalade with pectin; Fruit juices except frozen concentrated orange juice; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; Marinated or similar coldprocessed packaged fish and meat (Division 21) ; (naming the citrus fruit) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree
| (1)
| 1, 000 p.p.m.
| (2)
| Unstandardized foods [except unstandardized preparations of
(a) meat and meat byproduct (Divisions 14 and 21) ;
(b) fish; and
(c) poultry meat and poultry meat byproduct]
| (2)
| 1, 000 p.p.m.
|
|
|
| M.2
| Methyl Paraben
|
| Same foods as listed for Methylphydroxy Benzoate
|
| Same levels as prescribed for Methylphydroxy Benzoate
| P.1
| Potassium Benzoate
|
| Same foods as listed for Benzoic Acid
|
| 1, 000 p.p.m. calculated as Benzoic Acid
| P.2
| Potassium Bisulphite
|
| Same foods as listed for Sulphurous Acid
|
| Same levels as prescribed for Sulphurous Acid
| P.3
| Potassium Metabi sulphite
|
| Same foods as listed for Sulphurous Acid
|
| Same levels as prescribed for Sulphurous Acid
| P.4
| Potassium Sorbate
|
| Same foods as listed for Sorbic Acid
|
| Same levels as prescribed for Sorbic Acid
| P.5
| Propylρhydroxy Benzoate
| (1)
| Apple (or rhubarb) and (naming the fruit) jam; Fig marmalade with pectin; Fruit juices except frozen concentrated orange juice; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; marinated or similar coldprocessed packaged fish and meat (Division 21) ; (naming the citrus fruit) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree
| (1)
| 1, 000 p.p.m.
| (2)
| Unstandardized foods [except unstandardized preparations of
(a) meat and meat byproduct (Divisions 14 and 21) ;
(b) fish; and
(c) poultry meat and poultry meat byproduct]
| (2)
| 1, 000 p.p.m.
|
|
|
| P.6
| Propyl Paraben
|
| Same foods as listed for Propylphydroxy Benzoate
|
| Same levels as prescribed for Propylphydroxy Benzoate
| S.1
| Sodium Benzoate
|
| Same foods as listed for Benzoic Acid
|
| 1, 000 p.p.m. calculated as Benzoic Acid
| S.2
| Sodium Bisulphite
|
| Same foods as listed for Sulphurous Acid
|
| Same levels as prescribed for Sulphurous Acid
| S.3
| Sodium Metabisulphite
|
| Same foods as listed for Sulphurous Acid
|
| Same levels as prescribed for Sulphurous Acid
| S.4
| Sodium Salt of Methylρhydroxy Benzoic Acid
|
| Same foods as listed for Methylphydroxy Benzoate
|
| 1, 000 p.p.m. calculated as Methylphydroxy Benzoate
| S.5
| Sodium Salt of Propylρhydroxy Benzoic Acid
|
| Same foods as listed for Propylphydroxy Benzoate
|
| 1, 000 p.p.m. calculated as Propylphydroxy Benzoate
| S.6
| Sodium Sorbate
|
| Same foods as listed for Sorbic Acid
|
| Same levels as prescribed for Sorbic Acid
| S.7
| Sodium Sulphite
|
| Same foods as listed for Sulphurous Acid
|
| Same levels as prescribed for Sulphurous Acid
| S.8
| Sodium Dithionite
|
| Same foods as listed for Sulphurous Acid
|
| Same levels as prescribed for Sulphurous Acid
| S.9
| Sorbic Acid
| (1)
| Apple (or rhubarb) and (naming the fruit) jam; Fig marmalade with pectin; Fruit juices except frozen concentrated orange juice; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; (naming the citrus fruit) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Smoked or salted dried fish; Smoked or salted fish paste; (naming the source of the glucose) syrup; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree
| (1)
| 1, 000 p.p.m.
| (2)
| Unstandardized foods [except unstandardized preparations of
(a) meat and meat byproduct (Divisions 14 and 21) ;
(b) fish; and
(c) poultry meat and poultry meat byproduct]
| (2)
| 1, 000 p.p.m.
|
|
|
| (3)
| Olive brine
| (3)
| 300 p.p.m.
| (4)
| Margarine
| (4)
| If used singly or in combination with Benzoic Acid, the total shall not exceed 1, 000 p.p.m.
| (5)
| Unstandardized salad dressings
| (5)
| 3, 350 p.p.m.
| S.10
| Sulphurous Acid
| (1)
| Cider; Honey wine; Wine
| (1)
| 70 p.p.m. in the free state or 350 p.p.m. in the combined state calculated as sulphur dioxide
| (2)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (2)
| 15 p.p.m. calculated as sulphur dioxide
| (3)
| Apple (or rhubarb) and (naming the fruit) jam; Fancy molasses; Fig marmalade with pectin; Frozen sliced apples; Fruit juices except frozen concentrated orange juice; Gelatin; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; (naming the citrus fruit) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; (naming the source of the glucose) syrup; Refiners’ molasses; Table molasses; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree
| (3)
| 500 p.p.m. calculated as sulphur dioxide
| (4)
| Beverages
| (4)
| 100 p.p.m. calculated as sulphur dioxide
| (5)
| Dried fruits and vegetables
| (5)
| 2, 500 p.p.m. calculated as sulphur dioxide
| (6)
| Unstandardized foods [except in food recognized as a source of thiamine and except unstandardized preparations of
(a) meat and meat byproduct (Divisions 14 and 21) ;
(b) fish; and
(c) poultry meat and poultry meat byproduct]
| (6)
| 500 p.p.m. calculated as sulphur dioxide
|
|
|
| (7)
| Frozen mushrooms
| (7)
| 90 p.p.m. calculated as sulphur dioxide
| (8)
| Dextrose Anhydrous; Dextrose Monohydrate
| (8)
| 20 p.p.m. calculated as sulphur dioxide
| (9)
| Glucose or glucose syrup
| (9)
| 40 p.p.m. except glucose or glucose syrup for the manufacture of sugar confectionery not more than 400 p.p.m. calculated as sulphur dioxide
| (10)
| Glucose solids or dried glucose syrup
| (10)
| 40 p.p.m. except glucose solids or dried glucose syrup for the manufacture of sugar confectionary not more than 150 p.p.m. calculated as sulphur dioxide
|
|
| (11)
| Crustaceans
| (11)
| Good Manufacturing Practice. Residues in the edible portion of the uncooked product not to exceed 100 p.p.m., calculated as sulphur dioxide.
|
|
|
|
|
|
|
PART III
| FOOD ADDITIVES THAT MAY BE USED AS CLASS III PRESERVATIVES
|
|
|
|
|
|
|
|---|
| Column I
| Column II
| Column III
|
|---|
Item
No.
| Additive
| Permitted in or Upon
| Maximum Level of Use
|
|---|
|
|---|
C.1
| Calcium Propionate
| (1)
| Same foods as listed for Propionic Acid
| (1)
| 2, 000 p.p.m. calculated as Propionic Acid
| (2)
| Soft flour tortillas
| (2)
| 4, 000 p.p.m.
| C.2
| Calcium Sorbate
|
| Same foods as listed for Sorbic Acid
|
| Same maximum levels of use as listed for Sorbic Acid
| N.1
| Natamycin
| (1)
| The surface of (named variety) cheese and cheddar cheese
| (1)
| 20 p.p.m. in accordance with the requirements of sections B.08.033 and B.08.034
| (2)
| The surface of grated or shredded (named variety) cheese and grated or shredded cheddar cheese
| (2)
| 10 p.p.m. in accordance with the requirements of sections B.08.033 and B.08.034
| P.1
| Potassium Sorbate
| (1)
| Same foods as listed for Sorbic Acid
| (1)
| Same maximum levels of use as listed for Sorbic Acid
| (2)
| Soft flour tortillas
| (2)
| 5, 000 p.p.m.
| P.2
| Propionic Acid
| (1)
| Bread
| (1)
| 2, 000 p.p.m.
| (2)
| (named variety) Cheese; Cheddar cheese; Cream cheese; Cream cheese with (named added ingredients) ; Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients)
| (2)
| 2, 000 p.p.m. or 3, 000 p.p.m., as the case may be, in accordance with the requirements of sections B.08.033, B.08.034, B.08.035, B.08.037, B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3, B.08.041.4, B.08.041.5, B.08.041.6, B.08.041.7 and B.08.041.8
| (3)
| Unstandardized foods except unstandardized preparations of
(a) meat and meat byproduct (Divisions 14 and 21) ;
(b) fish; and
(c) poultry meat and poultry meat byproduct
| (3)
| 2, 000 p.p.m.
|
|
|
| S.1
| Sodium Diacetate
| (1)
| Bread
| (1)
| 3, 000 p.p.m.
| (2)
| Unstandardized foods [except unstandardized preparations of
(a) meat and meat byproduct (Divisions 14 and 21) ;
(b) fish; and
(c) poultry meat and poultry meat byproduct]
| (2)
| 3, 000 p.p.m.
|
|
|
| S.2
| Sodium Propionate
|
| Same foods as listed for Propionic Acid
|
| 2, 000 p.p.m. calculated as Propionic Acid
| S.3
| Sodium Sorbate
|
| Same foods as listed for Sorbic Acid
|
| Same maximum levels of use as listed for Sorbic Acid
| S.4
| Sorbic Acid
| (1)
| Bread
| (1)
| 1, 000 p.p.m.
| (2)
| (named variety) Cheese; Cheddar cheese; Cream cheese; Cream cheese with (named added ingredients) ; Cream cheese spread; Cream cheese spread with (named added ingredients) ; Processed (named variety) cheese; Processed (named variety) cheese with (named added ingredients) ; Processed cheese food; Processed cheese food with (named added ingredients) ; Processed cheese spread; Processed cheese spread with (named added ingredients) ; Coldpack (named variety) cheese; Coldpack (named variety) cheese with (named added ingredients) ; Coldpack cheese food; Coldpack cheese food with (named added ingredients)
| (2)
| 3, 000 p.p.m. in accordance with the requirements of sections B.08.033, B.08.034, B.08.035, B.08.037, B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3, B.08.041.4, B.08.041.5, B.08.041.6, B.08.041.7 and B.08.041.8
| (3)
| Cider; Wine; Honey Wine
| (3)
| 500 p.p.m.
| (4)
| Unstandardized foods except unstandardized preparations of
(a) meat and meat byproduct (Divisions 14 and 21) ;
(b) fish; and
(c) poultry meat and poultry meat byproducts
| (4)
| 1, 000 p.p.m.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
PART IV
| FOOD ADDITIVES THAT MAY BE USED AS CLASS IV PRESERVATIVES
|
|
|
|
|
|
|
|---|
| Column I
| Column II
| Column III
|
|---|
Item
No.
| Additive
| Permitted in or Upon
| Maximum Level of Use
|
|---|
|
|---|
A.1
| Ascorbic Acid
| (1)
| Fats and oils; Lard; Monoglycerides and diglycerides; Shortening
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| A.2
| Ascorbyl Palmitate
| (1)
| Fats and oils; Lard; Monoglycerides and diglycerides; Shortening
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods [except unstandardized preparations of
(a) meat and meat byproduct (Divisions 14 and 21) ;
(b) fish; and
(c) poultry meat and poultry meat byproduct]
| (2)
| Good Manufacturing Practice
|
|
|
| (3)
| Margarine
| (3)
| 0.02% of the fat content. If ascorbyl stearate is also used the total must not exceed 0.02% of the fat content
| A.3
| Ascorbyl Stearate
| (1)
| Fats and oils; Lard; Monoglycerides and diglycerides; Shortening
| (1)
| Good Manufacturing Practice
| (2)
| Margarine
| (2)
| 0.02% of the fat content. If ascorbyl palmitate is also used the total must not exceed 0.02% of the fat content
| B.1
| Butylated Hydro xyanisole (a mixture of 2tertiarybutyl4 hydroxyanisole and 3tertiarybutyl4 hydroxyanisole)
| (1)
| Fats and oils, lard, shortening
| (1)
| 0.02%. If butylated hydroxytoluene, propyl gallate or tertiary butyl hydroquinone is also used, the total must not exceed 0.02%
| (2)
| Dried breakfast cereals; Dehydrated potato products
| (2)
| 0.005%. If butylated hydroxytoluene or propyl gallate is also used the total must not exceed 0.005%
| (3)
| Chewing gum
| (3)
| 0.02%. If butylated hydroxytoluene or propyl gallate is also used the total must not exceed 0.02%
| (4)
| Essential oils; Citrus oil flavours; Dry flavours
| (4)
| 0.125%. If butylated hydroxytoluene or propyl gallate is also used the total must not exceed 0.125%
| (5)
| Citrus oils
| (5)
| 0.5%. If butylated hydroxytoluene or propyl gallate is also used the total must not exceed 0.5%
| (6)
| Partially defatted pork fatty tissue; Partially defatted beef fatty tissue
| (6)
| 0.0065%. If butylated hydroxytoluene is also used the total must not exceed 0.0065%
| (7)
| Vitamin A liquids for addition to food
| (7)
| 5 mg/1, 000, 000 International Units
| (8)
| Dry beverage mixes; Dry dessert and confection mixes
| (8)
| 0.009%
| (9)
| Active dry yeast
| (9)
| 0.1%
| (10)
| Other unstandardized foods [except unstandardized preparations of
(a) meat and meat byproduct (Divisions 14 and 21) ;
(b) fish; and
(c) poultry meat and poultry meat byproduct]
| (10)
| 0.02% of the fat or the oil content of the food. If butylated hydroxytoluene or propyl gallate is also used the total must not exceed 0.02% of the fat or the oil content of the food
| (11)
| Dry Vitamin D preparations for addition to food
| (11)
| 10 mg/1, 000, 000 International Units
| (12)
| Margarine
| (12)
| 0.01% of the fat content. If butylated hydroxytoluene or propyl gallate or both are also used the total must not exceed 0.01% of the fat content
| (13)
| Dried cooked poultry meat
| (13)
| 0.015% of the fat content. If propyl gallate or citric acid or both are also used, the total must not exceed 0.015% of the fat content.
| B.2
| Butylated Hydroxytol uene (3, 5ditertiary
| (1)
| Fats and oils, lard, shortening
| (1)
| 0.02%. If butylated hydroxyanisole, propyl gallate or tertiary butyl hydroquinone is also used, the total must not exceed 0.02%
| butyl4hydroxytoluene
| (2)
| Dried breakfast cereals; Dehydrated potato products
| (2)
| 0.005%. If butylated hydroxyanisole or propyl gallate is also used the total must not exceed 0.005%
| (3)
| Chewing gum
| (3)
| 0.02%. If butylated hydroxyanisole or propyl gallate is also used the total must not exceed 0.02%
| (4)
| Essential oils; Citrus oil flavours; Dry flavours
| (4)
| 0.125%. If butylated hydroxyanisole or propyl gallate is also used the total must not exceed 0.125%
| (5)
| Citrus oils
| (5)
| 0.5%. If butylated hydroxyanisole or propyl gallate is also used the total must not exceed 0.5%
| (6)
| Partially defatted pork fatty tissue; Partially defatted beef fatty tissue
| (6)
| 0.0065%. If butylated hydroxyanisole is also used the total must not exceed 0.0065%
| (7)
| Vitamin A liquids for addition to food
| (7)
| 5 mg/1, 000, 000 International Units
| (8)
| Parboiled rice
| (8)
| 0.0035%
| (9)
| Other unstandardized foods [except unstandardized preparations of
(a) meat and meat byproducts (Divisions 14 and 21) ;
(b) fish; and
(c) poultry meat and poultry meat byproduct]
| (9)
| 0.02% of the fat or the oil content of the food. If butylated hydroxyanisole or propyl gallate is also used the total must not exceed 0.02% of the fat or the oil content of the food
| (10)
| Dry Vitamin D preparations for addition to food
| (10)
| 10 mg/1, 000, 000 Internatinal Units
| (11)
| Margarine
| (11)
| 0.01% of the fat content. If butylated hydroxyanisole or propyl gallate or both are also used the total must not exceed 0.01% of the fat content
| C.1
| Citric Acid
| (1)
| Fats and oils; Lard; Monoglycerides and diglycerides; Shortening
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods [except unstandardized preparations of
(a) meat and meat byproduct (Divisions 14 and 21) ;
(b) fish; and
(c) poultry meat and poultry meat byproduct]
| (2)
| Good Manufacturing Practice
|
|
|
| (3)
| Dried cooked poultry meat
| (3)
| 0.015% of the fat content. If butylated hydroxyanisole or propyl gallate or both are also used, the total must not exceed 0.015% of the fat content.
| C.1.1
| LCysteine
|
| Nutritional supplements set out in section B.24.201
|
| Good Manufacturing Practice
| C.2
| LCysteine Hydrochloride
|
| Sulphite replacement formulations for prepared fruits and vegetables
|
| Good Manufacturing Practice
| G.1
| Gum Guaiacum
| (1)
| Fats and oils; Lard; Monoglycerides and diglycerides; Shortening
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods [except unstandardized preparations of
(a) meat and meat byproduct (Divisions 14 and 21) ;
(b) fish; and
(c) poultry meat and poultry meat byproduct]
| (2)
| Good Manufacturing Practice
|
|
|
| L.1
| Lecithin
| (1)
| Fats and oils; Lard; Monoglycerides and diglycerides; Shortening
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods [except unstandardized preparations of
(a) meat and meat byproduct (Divisions 14 and 21) ;
(b) fish; and
(c) poultry meat and poultry meat byproduct]
| (2)
| Good Manufacturing Practice
|
|
|
| L.2
| Lecithin Citrate
| (1)
| Fats and oils; Lard; Monoglycerides and diglycerides; Shortening
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods [except unstandardized preparations of
(a) meat and meat byproduct (Divisions 14 and 21) ;
(b) fish; and
(c) poultry meat and poultry meat byproduct]
| (2)
| Good Manufacturing Practice
|
|
|
| M.1
| Monoglyceride Citrate
| (1)
| Fats and oils; Lard; Monoglycerides and diglycerides; Shortening
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods [except unstandardized preparations of
(a) meat and meat byproduct (Divisions 14 and 21) ;
(b) fish; and
(c) poultry meat and poultry meat byproduct]
| (2)
| Good Manufacturing Practice
|
|
|
| (3)
| Margarine
| (3)
| 0.01% of the fat content. If monoisopropyl citrate or stearyl citrate or both are also used the total must not exceed 0.01% of the fat content
| M.2
| Monoisopropyl Citrate
| (1)
| Fats and oils; Lard; Monoglycerides and diglycerides; Shortening
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods [except unstandardized preparations of
(a) meat and meat byproduct (Divisions 14 and 21) ;
(b) fish; and
(c) poultry meat and poultry meat byproduct]
| (2)
| Good Manufacturing Practice
|
|
|
| (3)
| Margarine
| (3)
| 0.01% of the fat content. If monoglyceride citrate or stearyl citrate or both are also used, the total must not exceed 0.01% of the fat content
| P.1
| Propy1 Gallate
| (1)
| Fats and oils, lard, shortening
| (1)
| 0.02%. If butylated hydroxyanisole, butylated hydroxytoluene or tertiary butyl hydroquinone is also used, the total must not exceed 0.02%
| (2)
| Dried breakfast cereals; Dehydrated potato products
| (2)
| 0.005%. If butylated hydroxyanisole or butylated hydroxytoluene is also used the total must not exceed 0.005%
| (3)
| Chewing gum
| (3)
| 0.02%. If butylated hydroxyanisole or butylated hydroxytoluene is also used the total must not exceed 0.02%
| (4)
| Essential oils; Dry flavours
| (4)
| 0.125%. If butylated hydroxyanisole or butylated hydroxytoluene is also used the total must not exceed 0.125%
| (5)
| Citrus oils
| (5)
| 0.5%. If butylated hydroxyanisole or butylated hydroxytoluene is also used the total must not exceed 0.5%
| (6)
| Other unstandardized foods [except unstandardized preparations of
(a) meat and meat byproduct (Divisions 14 and 21) ;
(b) fish; and
(c) poultry meat and poultry meat byproduct]
| (6)
| 0.02% of the fat or the oil content of the food. If butylated hydroxyanisole or butylated hydroxytoluene is also used the total must not exceed 0.02% of the fat or the oil content of the food
| (7)
| Margarine
| (7)
| 0.01% of the fat content. If butylated hydroxyanisole or butylated hydroxytoluene or both are also used the total must not exceed 0.01% of the fat content
| (8)
| Dried cooked poultry meat
| (8)
| 0.015% of the fat content. If butylated hydroxyanisole or citric acid or both are also used the total must not exceed 0.015% of the fat content.
| T.1
| Tartaric Acid
| (1)
| Fats and oils; Lard; Monoglycerides and diglycerides; Shortening
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods [except unstandardized preparations of
(a) meat and meat byproduct (Divisions 14 and 21) ;
(b) fish; and
(c) poultry meat and poultry meat byproduct]
| (2)
| Good Manufacturing Practice
|
|
|
| T.1A
| Tertiary Butyl Hydroquinone
|
| Fats and oils, lard, shortening
|
| 0.02%. If butylated hydroxyanisole, butylated hydroxytoluene or propylgallate is also used, the total must not exceed 0.02%
| T.2
| Tocopherols (alphatocopherol;
| (1)
| Fats and oils; Lard; Monoglycerides and diglycerides; Shortening
| (1)
| Good Manufacturing Practice
| tocopherols concentrate, mixed)
| (2)
| Unstandardized foods [except unstandardized preparations of
(a) meat and meat byproduct (Divisions 14 and 21) ;
(b) fish; and
(c) poultry meat and poultry meat byproduct]
| (2)
| Good Manufacturing Practice
|
|
|
|
|
|
|
|
|
|
|
|
|
|
SOR/79-285, ss. 1 to 4; SOR/79-660, s. 18; SOR/79-752, s. 10; SOR/80-500, s. 7; SOR/81-565, s. 6; SOR/81-934, ss. 13 to 15; SOR/82-383, s. 11; SOR/86-89, s. 7; SOR/86-1020, s. 1; SOR/87-138, ss. 1, 2; SOR/87-469, s. 2; SOR/89-198, ss. 12 to 16; SOR/91-124, ss. 10 to 12; SOR/92-226, s. 1; SOR/92-591, s. 2(F); SOR/94-689, s. 2(F); SOR/95-592, s. 1; SOR/96-241, s. 2; SOR/97-148, s. 7; SOR/97-191, s. 4; SOR/98-459, s. 1; SOR/99-289, ss. 1 to 4; SOR/2003-156, s. 1; SOR/2005-316, ss. 4 to 6. TABLE XII FOOD ADDITIVES THAT MAY BE USED AS SEQUESTERING AGENTS
| Column I
| Column II
| Column III
|
|---|
Item
No.
| Additive
| Permitted in or Upon
| Maximum Level of Use
|
|---|
|
|---|
A.1
| Ammonium Citrate, dibasic
|
| Unstandardized foods
|
| Good Manufacturing Practice
| A.2
| Ammonium Citrate, monobasic
|
| Unstandardized foods
|
| Good Manufacturing Practice
| C.1
| Calcium Citrate
|
| Unstandardized foods
|
| Good Manufacturing Practice
| C.2
| Calcium Disodium
| (1)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| 25 p.p.m. calculated as the anhydrous form
| Ethylenediamine tetraacetate
| (2)
| French dressing; Mayonnaise; Salad dressing; Unstandardized dressings and sauces
| (2)
| 75 p.p.m. calculated as the anhydrous form
| (3)
| Potato salad; Sandwich spread
| (3)
| 100 p.p.m. calculated as the anhydrous form
| (4)
| Canned shrimp; Canned tuna
| (4)
| 250 p.p.m. calculated as the anhydrous form
| (5)
| Canned crabmeat; Canned lobster; Canned salmon
| (5)
| 275 p.p.m. calculated as the anhydrous form
| (6)
| Margarine
| (6)
| 75 p.p.m. calculated as the anhydrous form
| (7)
| Canned clams
| (7)
| 340 p.p.m. calculated as the anhydrous form
| (8)
| Canned ripe lima beans (butter beans) ; Canned pinto beans
| (8)
| 130 p.p.m calculated as the anhydrous form and in accordance with the requirements of subparagraph B.11.002 (d) (vi)
| (9)
| Canned snails; Canned sea snails
| (9)
| 300 p.p.m. calculated as the anhydrous form
| (10)
| Canned fava beans
| (10)
| 365 p.p.m. calculated as the anhydrous form and in accordance with the requirements of subparagraph B.11.002 (d) (vi.1)
| (11)
| Soft drinks; Readytodrink teas
| (11)
| 33 p.p.m. calculated as the anhydrous form
| (12)
| Pasteurized sousvide potatoes
| (12)
| 100 p.p.m., singly or in combination with disodium EDTA, calculated as anhydrous disodium EDTA
| C.3
| Calcium Disodium EDTA
|
| Same foods as listed for Calcium Disodium Ethylenediaminetetraacetate
|
| Same levels as prescribed for Calcium Disodium Ethylenediaminetetraacetate
| C.4
| Calcium Phosphate, monobasic
| (1)
| Ice cream mix; Ice milk mix; Sherbet
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized dairy products
| (2)
| Good Manufacturing Practice
| C.5
| Calcium Phosphate, tribasic
|
| Ice cream mix; Ice milk mix
|
| Good Manufacturing Practice
| C.6
| Calcium Phytate
|
| Glazed fruit
|
| Good Manufacturing Practice
| C.7
| Citric Acid
| (1)
| Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat byproduct
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| (3)
| Frozen fish fillets; frozen minced fish; frozen comminuted fish
| (3)
| 0.1%
| D.1
| Disodium Ethylenediaminetetra acetate
| (1)
| Dressing and sauces
| (1)
| 70 p.p.m.
| (2)
| Sandwich spread
| (2)
| 90 p.p.m
| (3)
| Canned red kidney beans; Canned chick peas (garbanzo beans) ; Canned blackeye peas
| (3)
| 150 p.p.m in accordance with the requirements of subparagraph B.11.002 (d) (vii)
| (4)
| Dried banana products
| (4)
| 265 p.p.m
| (5)
| Aqueous suspensions of colour lake preparations for use in coating confectionery tablets
| (5)
| 1% of the colour preparation
| (6)
| Pasteurizedsous-videpotatoes
| (6)
| 100 p.p.m., singly or in combination with calcium disodium EDTA, calculated as anhydrous disodium EDTA
| D.2
| Disodium EDTA
|
| Same foods as listed for Disodium Ethylenediaminetetraacetate
|
| Same levels as prescribed for Disodium Ethylenediaminetetraacetate
| G.1
| Glycine
|
| Mono and diglycerides
|
| 0.02%
| P.1
| Phosphoric Acid
|
| Mono and diglycerides
|
| 0.02%
| P.2
| Potassium Phosphate, monobasic
| (1)
| Ice cream mix; Ice milk mix; Sherbet
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| (3)
| Solid cut meat; prepared meat; prepared meat byproduct; solid cut poultry meat; prepared poultry meat; prepared poultry meat byproduct
| (3)
| 0.5% total added phosphate, calculated as sodium phosphate, dibasic
| P.3
| Potassium Pyrophosphate, tetrabasic
| (1)
| Meat tenderizers
| (1)
| Good Manufacturing Practice
| (2)
| Solid cut meat; prepared meat; prepared meat byproduct; solid cut poultry meat; prepared poultry meat; prepared poultry meat byproduct
| (2)
| 0.5% total added phosphate, calculated as sodium phosphate, dibasic
| P.4
| Potassium Phosphate, dibasic
|
| Solid cut meat; prepared meat; prepared meat byproduct; solid cut poultry meat; prepared poultry meat; prepared poultry meat byproduct
|
| 0.5% total added phosphate, calculated as sodium phosphate, dibasic
| S.1
| Sodium Acid Pyrophosphate
| (1)
| Canned seafoods
| (1)
| Used singly or in combination with sodium hexametaphosphate or sodium tripolyphosphate, or both, total added phosphate not to exceed 0.5% calculated as sodium phosphate, dibasic
| (2)
| Ice cream mix; Ice milk mix
| (2)
| Good Manufacturing Practice
| (3)
| Injection or cover solution for the curing of poultry or poultry meat
| (3)
| Good Manufacturing Practice, and in accordance with B.22.021 (e)
| (4)
| Pumping pickle for the curing of pork, beef and lamb cuts
| (4)
| Good Manufacturing Practice, and in accordance with B.14.009 (f) and B.14.031 (h)
| (5)
| Unstandardized foods
| (5)
| Good Manufacturing Practice
| (6)
| Solid cut meat; prepared meat; prepared meat byproduct; solid cut poultry meat; prepared poultry meat; prepared poultry meat byproduct
| (6)
| 0.5% total added phosphate, calculated as sodium phosphate, dibasic
| S.2
| Sodium Citrate
| (1)
| Ice cream mix; Ice milk mix; Sherbet; Pumping pickle, Cover pickle and dry cure employed in the curing of preserved meat or preserved meat byproduct
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| S.3
| Sodium Hexametaphos phate
| (1)
| Canned seafoods
| (1)
| Used singly or in combination with sodium acid pyrophosphate or sodium tripolyphosphate, or both, total added phosphate not to exceed 0.5% calculated as sodium phosphate, dibasic
| (2)
| Ice cream mix; Ice milk mix
| (2)
| Good Manufacturing Practice
| (3)
| Injection or cover solution for the curing of poultry or poultry meat
| (3)
| Good Manufacturing Practice, and in accordance with B.22.021 (e)
| (4)
| Pumping pickle for the curing of pork, beef and lamb cuts
| (4)
| Good Manufacturing Practice, and in accordance with B.14.009 (f) and B.14.031 (h)
| (5)
| Unstandardized foods
| (5)
| Good Manufacturing Practice
| (6)
| Solid cut meat; prepared meat; prepared meat byproduct; solid cut poultry meat; prepared poultry meat; prepared poultry meat byproduct
| (6)
| 0.5% total added phosphate, calculated as sodium phosphate, dibasic
| S.4
| Sodium Phosphate, dibasic
| (1)
| Ice cream mix; Ice milk mix; Sherbet
| (1)
| Good Manufacturing Practice
| (2)
| Injection or cover solution for the curing of poultry or poultry meat
| (2)
| Good Manufacturing Practice, and in accordance with B.22.021 (e)
| (3)
| Pumping pickle for the curing of pork, beef and lamb cuts
| (3)
| Good Manufacturing Practice, and in accordance with B.14.009 (f) and B.14.031 (h)
| (4)
| Unstandardized foods
| (4)
| Good Manufacturing Practice
| (5)
| Solid cut meat; prepared meat; prepared meat byproduct; solid cut poultry meat; prepared poultry meat; prepared poultry meat byproduct
| (5)
| 0.5% total added phosphate, calculated as sodium phosphate, dibasic
| S.5
| Sodium Phosphate, monobasic
| (1)
| Ice cream mix; Ice milk mix; Sherbet
| (1)
| Good Manufacturing Practice
| (2)
| Injection or cover solution for the curing of poultry or poultry meat
| (2)
| Good Manufacturing Practice, and in accordance with B.22.021 (e)
| (3)
| Pumping pickle for the curing of pork, beef and lamb cuts
| (3)
| Good Manufacturing Practice, and in accordance with B.14.009 (f) and B.14.031 (h)
| (4)
| Unstandardized foods
| (4)
| Good Manufacturing Practice
| (5)
| Solid cut meat; prepared meat; prepared meat byproduct; solid cut poultry meat; prepared poultry meat; prepared poultry meat byproduct
| (5)
| 0.5% total added phosphate, calculated as sodium phosphate, dibasic
| S.6
| Sodium Pyrophosphate, tetrabasic
| (1)
| Ice cream mix; Ice milk mix; Sherbet
| (1)
| Good Manufacturing Practice
| (2)
| Meat tenderizers
| (2)
| Good Manufacturing Practice
| (3)
| Injection or cover solution for the curing of poultry or poultry meat
| (3)
| Good Manufacturing Practice, and in accordance with B.22.021 (e)
| (4)
| Pumping pickle for the curing of pork, beef and lamb cuts
| (4)
| Good Manufacturing Practice, and in accordance with B.14.009 (f) and B.14.031 (h)
| (5)
| Unstandardized foods
| (5)
| Good Manufacturing Practice
| (6)
| Solid cut meat; prepared meat; prepared meat byproduct; solid cut poultry meat; prepared poultry meat; prepared poultry meat byproduct
| (6)
| 0.5% total added phosphate, calculated as sodium phosphate, dibasic
| S.7
| Sodium Tripolyphos phate
| (1)
| Injection or cover solution for the curing of poultry or poultry meat
| (1)
| Good Manufacturing Practice, and in accordance with B.22.021 (e)
| (2)
| Meat tenderizers
| (2)
| Good Manufacturing Practice
| (3)
| Pumping pickle for the curing of pork, beef and lamb cuts
| (3)
| Good Manufacturing Practice, and in accordance with B.14.009 (f) and B.14.031 (h)
| (4)
| Unstandardized foods
| (4)
| Good Manufacturing Practice
| (5)
| Solid cut meat; prepared meat; prepared meat byproduct; solid cut poultry meat; prepared poultry meat; prepared poultry meat byproduct
| (5)
| 0.5% total added phosphate, calculated as sodium phosphate, dibasic
| (6)
| Canned seafoods
| (6)
| Used singly or in combination with sodium acid pyrophosphate or sodium hexametaphosphate, or both, total added phosphate not to exceed 0.5% calculated as sodium phosphate, dibasic
| S.8
| Stearyl Citrate
|
| Margarine
|
| 0.01% of the fat content. If monoglyceride citrate or monoisopropyl citrate or both are also used, the total must not exceed 0.01% of the fat content
|
SOR/79-660, ss. 19, 20; SOR/80-501, s. 4; SOR/82-596, ss. 4 to 9; SOR/94-141, s. 1; SOR/94-262, ss. 4 to 12; SOR/94-689, s. 2; SOR/95-435, s. 2; SOR/97-30, s. 1; SOR/97-562, s. 1; SOR/580, s. 1(F); SOR/2005-316, ss. 7 to 11. TABLE XIII FOOD ADDITIVES THAT MAY BE USED AS STARCH MODIFYING AGENTS
| Column I
| Column II
| Column III
|
|---|
Item
No.
| Additive
| Permitted in or Upon
| Maximum Level of Use
|
|---|
|
|---|
A.1
| Acetic Anhydride
| Starch
| Good Manufacturing Practice
| A.2
| Adipic Acid
| Starch
| Good Manufacturing Practice
| A.3
| Aluminum Sulphate
| Starch
| Good Manufacturing Practice
| E.1
| Epichlorhydrin
| Starch
| Good Manufacturing Practice
| H.1
| Hydrochloric Acid
| Starch
| Good Manufacturing Practice
| H.2
| Hydrogen Peroxide
| Starch
| Good Manufacturing Practice
| M.1
| Magnesium Sulphate
| Starch
| 0.4%
| N.1
| Nitric Acid
| Starch
| Good Manufacturing Practice
| O.1
| Octenyl Succinic Anhydride
| Starch
| Good Manufacturing Practice
| P.1
| Peracetic Acid
| Starch
| Good Manufacturing Practice
| P.2
| Phosphorus Oxychloride
| Starch
| Good Manufacturing Practice
| P.3
| Potassium Permanganate
| Starch
| 50 p.p.m. of Manganese Sulphate calculated as Manganese
| P.4
| Propylene Oxide
| Starch
| 25%
| S.1
| Sodium Acetate
| Starch
| Good Manufacturing Practice
| S.2
| Sodium Bicarbonate
| Starch
| Good Manufacturing Practice
| S.3
| Sodium Carbonate
| Starch
| Good Manufacturing Practice
| S.4
| Sodium Chlorite
| Starch
| Good Manufacturing Practice
| S.5
| Sodium Hydroxide
| Starch
| Good Manufacturing Practice
| S.6
| Sodium Hypochlorite
| Starch
| Good Manufacturing Practice
| S.7
| Sodium Trimetaphosphate
| Starch
| 400 p.p.m. calculated as Phosphorus
| S.7A
| Sodium Tripolyphosphate
| Starch
| Total residual phosphate not to exceed 0.4% (calculated as Phosphorus)
| S.8
| Succinic Anhydride
| Starch
| Good Manufacturing Practice
| S.9
| Sulphuric Acid
| Starch
| Good Manufacturing Practice
|
SOR/94-689, s. 2(F). TABLE XIV FOOD ADDITIVES THAT MAY BE USED AS YEAST FOODS
| Column I
| Column II
| Column III
|
|---|
Item
No.
| Additive
| Permitted in or Upon
| Maximum Level of Use
|
|---|
|
|---|
A.1
| Ammonium Chloride
| (1)
| Flour; Whole wheat flour
| (1)
| 2, 000 p.p.m. of the flour
| (2)
| Bread
| (2)
| 2, 500 p.p.m. of the flour. For combinations see paragraph B.13.021 (m)
| (3)
| Unstandardized foods
| (3)
| Good Manufacturing Practice
| A.2
| Ammonium Phosphate, dibasic
| (1)
| Bread
| (1)
| 2, 500 p.p.m. of the flour. For combinations see paragraph B.13.021 (m)
| (2)
| Cider; Honey wine; Wine
| (2)
| Good Manufacturing Practice
| (3)
| Unstandardized bakery foods
| (3)
| Good Manufacturing Practice
| A.3
| Ammonium Phosphate, monobasic
| (1)
| Bread
| (1)
| 2, 500 p.p.m. of the flour. For combinations see paragraph B.13.021 (m)
| (2)
| Ale; Beer; Cider; Honey wine; Light beer; Malt liquor; Porter; Stout; Wine
| (2)
| Good Manufacturing Practice
| (3)
| Unstandardized bakery foods
| (3)
| Good Manufacturing Practice
| A.4
| Ammonium Sulphate
| (1)
| Bread
| (1)
| 2, 500 p.p.m. of the flour. For combinations see paragraph B.13.021 (m)
| (2)
| Cider; Honey wine; Wine
| (2)
| Good Manufacturing Practice
| (3)
| Unstandardized bakery foods
| (3)
| Good Manufacturing Practice
| C.1
| Calcium Carbonate
| (1)
| Bread
| (1)
| 2, 500 p.p.m. of the flour. For combinations see paragraph B.13.021 (m)
| (2)
| Unstandardized bakery foods
| (2)
| Good Manufacturing Practice
| C.2
| Calcium Chloride
|
| Unstandardized bakery foods
|
| Good Manufacturing Practice
| C.3
| Calcium Citrate
|
| Unstandardized bakery foods
|
| Good Manufacturing Practice
| C.4
| Calcium Lactate
| (1)
| Bread
| (1)
| 2, 500 p.p.m. of the flour. For combinations see paragraph B.13.021 (m)
| (2)
| Unstandardized bakery foods
| (2)
| Good Manufacturing Practice
| C.5
| Calcium Phosphate, dibasic
| (1)
| Bread
| (1)
| 2, 500 p.p.m. of the flour. For combinations see paragraph B.13.021 (m)
| (2)
| Unstandardized bakery foods
| (2)
| Good Manufacturing Practice
| C.6
| Calcium Phosphate, monobasic
| (1)
| Bread
| (1)
| 7, 500 p.p.m. of flour. For combinations see paragraph B.13.021 (m)
| (2)
| Flour
| (2)
| 7, 500 p.p.m. of flour
| (3)
| Unstandardized bakery foods
| (3)
| Good Manufacturing Practice
| C.7
| Calcium Phosphate, tribasic
|
| Unstandardized bakery foods
|
| Good Manufacturing Practice
| C.8
| Calcium Sulphate
| (1)
| Bread
| (1)
| 5, 000 p.p.m. of the flour
| (2)
| Unstandardized foods
| (2)
| Good Manufacturing Practice
| F.1
| Ferrous Sulphate
|
| Bacterial cultures
|
| Good Manufacturing Practice
| M.1
| Manganese Sulphate
|
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
|
| Good Manufacturing Practice
| P.1
| Phosphoric Acid
|
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
|
| Good Manufacturing Practice
| P.2
| Potassium Chloride
| (1)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized bakery foods
| (2)
| Good Manufacturing Practice
| P.4
| Potassium Phosphate, dibasic
| (1)
| Ale; Beer; Cider; Honey wine; Light beer; Malt liquor; Porter; Stout; Wine
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized bakery foods
| (2)
| Good Manufacturing Practice
| P.5
| Potassium Phosphate, monobasic
|
| Ale; Beer; Cider; Honey wine; Light beer; Malt liquor; Porter; Stout; Wine
|
| Good Manufacturing Practice
| S.1
| Sodium Sulphate
|
| Unstandardized bakery foods
|
| Good Manufacturing Practice
| U.1
| [Repealed, SOR/875, s. 1]
| Z.1
| Zinc Sulphate
| (1)
| Ale; Beer; Light beer; Malt liquor; Porter; Stout
| (1)
| Good Manufacturing Practice
| (2)
| Bacterial cultures
| (2)
| Good Manufacturing Practice
|
SOR/87-5, s. 1; SOR/94-689, s. 2(F); SOR/95-281, ss. 6, 7. TABLE XV FOOD ADDITIVES THAT MAY BE USED AS CARRIER OR EXTRACTION SOLVENTS
| Column I
| Column II
| Column III
| Column IV
|
|---|
Item
No.
| Additive
| Permitted in or Upon
| Maximum Residue
| Maximum Level of Use
|
|---|
|
|---|
1.
| Acetone
| (1)
| Spice extracts; Natural extractives
| (1)
| 30 p.p.m.
|
|
| (2)
| Meat and Egg Marking Inks
|
|
| (2)
| Good Manufacturing Practice
| 2.
| Benzyl Alcohol
| (1)
| (naming the flavour) Flavour (Division 10)
|
|
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized flavouring preparations
|
|
| (2)
| Good Manufacturing Practice
| 3.
| 1, 3Butylene Glycol
| (1)
| (naming the flavour) Flavour (Division 10)
|
|
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized flavouring preparations
|
|
| (2)
| Good Manufacturing Practice
| 3.1
| Carbon Dioxide
| (1)
| Green coffee beans and tea leaves for decaffeination purposes
|
|
| (1)
| Good Manufacturing Practice
| (2)
| Spice extracts; Natural extractives; (naming the flavour) Flavour (Division 10) ; Hop extract in accordance with subparagraph B.02.130 (b) (v) and paragraph B.02.133 (b) ; Preisomerized hop extract in accordance with subparagraph B.02.134 (1) (a) (ii)
|
|
| (2)
| Good Manufacturing Practice
| (3)
| Egg Products
|
|
| (3)
| Good Manufacturing Practice
| (4)
| Cocoa powder
|
|
| (4)
| Good Manufacturing Practice
| 4.
| Castor Oil
|
| Oilsoluble annatto; Annatto butter colour; Annatto margarine colour
|
|
|
| Good Manufacturing Practice
| 5.
| Ethyl Acetate
| (1)
| Spice extracts; Natural extractives; (naming the flavour) Flavour (Division 10)
|
|
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized flavouring preparations
|
|
| (2)
| Good Manufacturing Practice
| (3)
| Green coffee beans for decaffeination purposes
| (3)
| 10 p.p.m. in both roasted and decaffeinated soluble (instant) coffee
|
|
| (4)
| Tea leaves for decaffeination purposes
| (4)
| 50 p.p.m.
|
|
| 6.
| Ethyl Alcohol (Ethanol)
| (1)
| Spice extracts; Natural extractives; (naming the flavour) Flavour (Division 10)
|
|
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized flavouring preparations
|
|
| (2)
| Good Manufacturing Practice
| (3)
| Colour mixtures and preparations (Division 6)
|
|
| (3)
| Good Manufacturing Practice
| (4)
| Meat and Egg Marking Inks
|
|
| (4)
| Good Manufacturing Practice
| (5)
| Food additive preparations
|
|
| (5)
| Good Manufacturing Practice
| (6)
| Hop extract in accordance with subparagraph B.02.130 (b) (v) and paragraph B.02.133 (b) ; Preisomerized hop extract in accordance with subparagraph B.02.134 (1) (a) (iii)
|
|
| (6)
| Good Manufacturing Practice
| 6.A
| Ethyl alcohol denatured with methanol
|
| Vegetable oil seed meals
|
| 10 p.p.m. methanol
|
|
| 7.
| [Repealed, SOR/82406, s. 1]
| 8.
| Glycerol (Glycerin)
| (1)
| (naming the flavour) Extract; (naming the flavour) Essence; (naming the flavour) Flavour (Division 10)
|
|
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized flavouring preparations
|
|
| (2)
| Good Manufacturing Practice
| (3)
| Colour mixtures and preparations (Division 6)
|
|
| (3)
| Good Manufacturing Practice
| (4)
| Food additive preparations
|
|
| (4)
| Good Manufacturing Practice
| 9.
| Glyceryl diacetate
| (1)
| (naming the flavour) Flavour (Division 10)
|
|
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized flavouring preparations
|
|
| (2)
| Good Manufacturing Practice
| 10.
| Glyceryl triacetate (Triacetin)
| (1)
| (naming the flavour) Flavour (Division 10)
|
|
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized flavouring preparations
|
|
| (2)
| Good Manufacturing Practice
| 11.
| Glyceryl tributyrate (Tributyrin)
| (1)
| (naming the flavour) Flavour (Division 10)
|
|
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized flavouring preparations
|
|
| (2)
| Good Manufacturing Practice
| 12.
| Hexane
| (1)
| Spice extracts; Natural extractives
| (1)
| 25 p.p.m.
|
|
| (2)
| Hop extract in accordance with subparagraph B.02.130 (b) (v) and paragraph B.02.133 (a)
| (2)
| 2.2%
|
|
| (3)
| Vegetable fats and oils
| (3)
| 10 p.p.m.
|
|
| (4)
| Vegetable oil seed meals
| (4)
| 10 p.p.m.
|
|
| (5)
| Preisomerized hop extract in accordance with subparagraph B.02.134 (1) (a) (i) and subsection B.02.134 (2)
| (5)
| 1.5 p.p.m. per percent isoalpha acid content of the preisomerized hop extract
|
|
| 13.
| Isopropyl alcohol (Isopropanol)
| (1)
| Spice extracts; Natural extractives
| (1)
| 50 p.p.m.
|
|
| (2)
| Fish protein
| (2)
| 0.15%
|
|
| (3)
| (naming the flavour) Flavour (Division 10)
|
|
| (3)
| Good Manufacturing Practice
| (4)
| Unstandardized flavouring preparations
|
|
| (4)
| Good Manufacturing Practice
| (5)
| Meat and Egg Marking Inks
|
|
| (5)
| Good Manufacturing Practice
| 14.
| Methyl Alcohol (methanol)
| (1)
| Spice extracts; Natural extractives
| (1)
| 50 p.p.m.
|
|
| (2)
| Hop extract in accordance with subparagraph B.02.130 (b) (v) and paragraph B.02.133 (a)
| (2)
| 2.2%
|
|
| (3)
| Meat and Egg Marking Inks
|
|
| (3)
| Good Manufacturing Practice
| 14.1
| Methyl ethyl ketone (2Butanone)
|
| Spice extracts; Natural extractives
|
| 50 p.p.m.
|
|
| 15.
| Methylene Chloride (Dichloromethane)
| (1)
| Spice extracts; Natural extractives
| (1)
| 30 p.p.m.
|
|
| (2)
| Hop extract in accordance with subparagraph B.02.130 (b) (v) and paragraph B.02.133 (a)
| (2)
| 2.2% in hop extract
|
|
| (3)
| Green coffee beans and Tea leaves for decaffeination purposes
| (3)
| 10 p.p.m. in decaffeinated roasted coffee, decaffeinated soluble (instant) coffee, decaffeinated tea leaves and decaffeinated instant tea
|
|
| 16.
| Monoglycerides and diglycerides
| (1)
| (naming the flavour) Flavour (Division 10)
|
|
| (1)
| Good Manufacturing Practice
| (2)
| Oilsoluble annatto; Annatto butter colour; Annatto margarine colour
|
|
| (2)
| Good Manufacturing Practice
| (3)
| Unstandardized flavouring preparations
|
|
| (3)
| Good Manufacturing Practice
| (4)
| Food additive preparations
|
|
| (4)
| Good Manufacturing Practice
| 17.
| Monoglyceride citrate
| (1)
| Spice extracts; Natural extractives
|
|
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized flavouring preparations
|
|
| (2)
| Good Manufacturing Practice
| 18.
| 2Nitropropane
|
| Vegetable oils
|
| 0.5 p.p.m.
|
|
| 19.
| 1, 2Propylene glycol (1, 2propanediol)
| (1)
| (naming the flavour) Extract; (naming the flavour) Essence; (naming the flavour) Flavour (Division 10)
|
|
| (1)
| Good Manufacturing Practice
| (2)
| Oilsoluble annatto; Annatto butter colour; Annatto margarine colour
|
|
| (2)
| Good Manufacturing Practice
| (3)
| Unstandardized flavouring preparations
|
|
| (3)
| Good Manufacturing Practice
| (4)
| Colour mixtures and preparations (Division 6)
|
|
| (4)
| Good Manufacturing Practice
| (5)
| Food additive preparations
|
|
| (5)
| Good Manufacturing Practice
| 20.
| Propylene glycol monoesters and diesters of fatforming fatty acids
|
| Oilsoluble annatto; Annatto butter colour; Annatto margarine colour
|
|
|
| Good Manufacturing Practice
| 21.
| Triethylcitrate
| (1)
| (naming the flavour) Flavour (Division 10)
|
|
| (1)
| Good Manufacturing Practice
| (2)
| Unstandardized flavouring preparations
|
|
| (2)
| Good Manufacturing Practice
|
SOR/78-403, ss. 26, 27; SOR/82-383, s. 12; SOR/82-406, s. 1; SOR/82-913, s. 5; SOR/82-1071, ss. 21, 22; SOR/84-541, s. 1; SOR/86-89, ss. 8, 9; SOR/86-178, ss. 4 to 7; SOR/86-1112, s. 9; SOR/90-667, s. 1; SOR/94-689, s. 2; SOR/96-259, s. 1; SOR/96-377, s. 1.
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