Food and Drug Regulations (C.R.C., c. 870)

Regulations are current to 2016-04-03 and last amended on 2016-02-09. Previous Versions

DIVISION 16Food Additives

 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.

 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.

 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.

 [Repealed, SOR/97-148, s. 6]

 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.

 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.

 [Repealed, SOR/88-418, s. 5]

 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

Item No.Column IColumn IIColumn III
AdditivePermitted in or UponMaximum Level of Use
C.1Calcium Aluminum 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
C.2Calcium Phosphate tribasic(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) 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.3Calcium 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 (naming the 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 egg-white (dried albumen); Dried whole egg; Dried whole egg mix; Dried yolk; Dried yolk mix(9) 2.0%
C.4Calcium 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.5CelluloseGrated or shredded (naming the variety) cheese; Grated or shredded cheddar cheese; Unstandardized grated or shredded cheese preparationsIf used singly or in combination with calcium silicate or microcrystalline cellulose, the total amount not to exceed 2.0%
M.1Magnesium Carbonate(1) Salt (except when used in preparations of Meat and Meat By-products 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 By-products 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 by-products 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.2Magnesium OxideUnstandardized dry mixes (Except when used in preparations of Meat and Meat by-products of Division 14)Good Manufacturing Practice
M.3Magnesium 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.4Magnesium 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.5Microcrystalline CelluloseGrated or shredded (naming the variety) cheese; Grated or shredded cheddar cheese; Unstandardized grated or shredded cheese preparationsIf used singly or in combination with calcium silicate or cellulose, the total amount not to exceed 2.0%
P.1Propylene GlycolSalt0.035%
S.1Silicon 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.2Sodium Aluminum 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) 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 egg-white (dried albumen); Dried whole egg; Dried whole egg mix; Dried yolk; Dried 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.3Sodium Ferrocyanide, decahydrateSalt13 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;
  • SOR/2010-94, s. 8(E);
  • SOR/2010-143, ss. 11, 12.

TABLE II

Food Additives That May Be Used as Bleaching, Maturing and Dough Conditioning Agents

Item No.Column IColumn IIColumn III
AdditivePermitted in or UponMaximum Level of Use
A.1Acetone Peroxide(1) Bread; Flour; Whole wheat flour(1) Good Manufacturing Practice
(2) Unstandardized bakery products(2) Good Manufacturing Practice
A.1A[Repealed, SOR/79-660, s. 3]
A.2Ammonium Persulphate(1) Flour; Whole wheat flour(1) 250 p.p.m.
(2) Bread(2) 100 p.p.m. of flour
(3) Unstandardized bakery products(3) Good Manufacturing Practice
A.2AAscorbic Acid(1) Bread; Flour; Whole wheat flour(1) 200 p.p.m. of flour
(2) Unstandardized bakery products(2) 200 p.p.m. of flour
A.3[Repealed, SOR/79-660, s. 4]
A.3A[Repealed, SOR/79-660, s. 4]
A.4AzodicarbonamideBread; Flour; Whole wheat flour45 p.p.m. of flour
B.1Benzoyl PeroxideFlour; Whole wheat flour150 p.p.m.
C.1Calcium Iodate(1) Bread(1) 45 p.p.m. of flour
(2) Unstandardized bakery products(2) 45 p.p.m. of flour
C.2Calcium Peroxide(1) Bread(1) 100 p.p.m. of flour
(2) Unstandardized bakery products(2) Good Manufacturing Practice
C.3Calcium Stearoyl-2-Lactylate(1) Bread(1) 3,750 p.p.m. of flour
(2) Unstandardized bakery products(2) 3,750 p.p.m. of flour
(3) Cake mixes(3) 0.5% of dry weight of mix
C.4ChlorineFlour; Whole wheat flourGood Manufacturing Practice
C.5Chlorine DioxideFlour; Whole wheat flourGood Manufacturing Practice
C.6L-Cysteine Hydrochloride(1) Bread; Flour; Whole wheat flour(1) 90 p.p.m.
(2) Unstandardized bakery products(2) Good Manufacturing Practice
P.1[Repealed, SOR/94-227, s. 4]
P.2Potassium Iodate(1) Bread(1) 45 p.p.m. of flour
(2) Unstandardized bakery products(2) 45 p.p.m. of flour
P.3Potassium Persulphate(1) Bread(1) 100 p.p.m. of flour
(2) Unstandardized bakery products(2) Good Manufacturing Practice
S.1Sodium Stearoyl-2-Lactylate(1) Bread(1) 3,750 p.p.m. of flour
(2) Unstandardized bakery products(2) 3,750 p.p.m. of flour
(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.2Sodium Stearyl Fumarate(1) Bread(1) 5,000 p.p.m. of flour
(2) Unstandardized bakery products(2) 5,000 p.p.m. of flour
S.3Sodium SulphiteBiscuit dough500 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);
  • SOR/2010-41, s. 9(E).

TABLE III

Food Additives That May Be Used as Colouring Agents

Item No.Column IColumn IIColumn III
AdditivePermitted in or UponMaximum 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 (naming the fruit) juice except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; Liqueur; Lobster paste; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; Packaged fish and meat products that are marinated or otherwise cold-processed (Division 21); Pickles; Pineapple marmalade with pectin; Relishes; Sherbet; Smoked fish; Tomato catsup(1) Good Manufacturing Practice
(2) Dried whole egg; Dried yolk; Frozen whole egg; Frozen yolk; Liquid whole egg; Liquid 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) (naming the variety) Cheese; Cheddar cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the 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.)
1Aß-apo- 8′-carotenal Ethyl ß-apo- 8′-carotenoate(1) Apple (or rhubarb) and (naming the fruit) jam; Bread; Butter; Concentrated (naming the fruit) juice except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; Liqueur; Lobster paste; Margarine; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; Pickles; Pineapple marmalade with pectin; Relishes; Sherbet; Smoked fish; Tomato catsup(1) 35 p.p.m.
(2) Unstandardized foods(2) 35 p.p.m.
(3) (naming the variety) Cheese; Cheddar cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the 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.
2Caramel(1) Ale; Apple (or rhubarb) and (naming the fruit) jam; Beer; Brandy; Bread; Brown bread; Butter; Cider; Cider vinegar; Concentrated (naming the fruit) juice except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Hollands gin; Honey wine; Ice cream mix; Ice milk mix; Icing sugar; Liqueur; Lobster paste; Malt liquor; Malt vinegar; Mincemeat; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; Pickles; Pineapple marmalade with pectin; Porter; Relishes; Rum; Sherbet; Smoked fish; Stout; Tomato catsup; Whisky; Wine; Wine vinegar(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%)
(5) Cream cheese spread with (naming the added ingredients)(5) 1.5%
3
  • Allura Red
  • Amaranth
  • Erythrosine
  • Indigotine
  • Sunset Yellow FCF
  • Tartrazine
(1) Apple (or rhubarb) and (naming the fruit) jam; Bread; Butter; Concentrated (naming the fruit) juice except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; Liqueur; Lobster paste; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; Pickles; Pineapple marmalade with pectin; Relishes; Sherbet; Smoked fish; 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.06.002
(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.)
(7) Cheese-flavoured corn snacks (sunset yellow FCF only)(7) 600 p.p.m. singly. If used in combination with other colours listed in column I of this item and of item 4 of this table, the maximum level of use is 300 p.p.m. in accordance with paragraph B.06.002(c)
4
  • Brilliant Blue FCF
  • Fast Green FCF
(1) Apple (or rhubarb) and (naming the fruit) jam; Bread; Butter; Concentrated (naming the fruit) juice except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; Liqueur; Lobster paste; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; Pickles; Pineapple marmalade with pectin; Relishes; Sherbet; Smoked fish; 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.06.002
(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.
5Citrus Red No. 2Skins of whole oranges2 p.p.m.
6Ponceau SXFruit Peel; Glacé fruits; Maraschino Cherries150 p.p.m.
7GoldAlcoholic beveragesGood 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;
  • SOR/2007-75, s. 3;
  • SOR/2010-94, s. 8(E);
  • SOR/2010-143, s. 13;
  • SOR/2011-235, s. 2(F);
  • SOR/2011-281, s. 2;
  • SOR/2012-43, ss. 16 to 20.

TABLE IV

Food Additives That May Be Used as Emulsifying, Gelling, Stabilizing and Thickening Agents

Item No.Column IColumn IIColumn III
AdditivePermitted in or UponMaximum Level of Use
A.1Acacia 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) Calorie-reduced 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.1AAcacia Gum modified with octenyl succinic anhydride (OSA)(1) French dressing; Icings; Salad dressing; Unstandardized dressings; Unstandardized sauces(1) 1%
(2) Unstandardized beverages(2) 0.1%
(3) Unstandardized flavouring preparations(3) 0.05%
A.2Acetylated Mono-glyceridesUnstandardized foodsGood Manufacturing Practice
A.3Acetylated Tartaric Acid Esters of Mono- and Di-glycerides(1) Bread(1) 6,000 p.p.m. of flour
(2) Unstandardized foods(2) Good Manufacturing Practice
(3) Infant formulas based on crystalline amino acids(3) 0.024% as consumed
A.4Agar(1) Brawn; Canned (naming the poultry); Cream; Headcheese; Meat binder or (naming the meat product) binder where sold for use in prepared meat or prepared meat by-product in which a gelling agent is a permitted ingredient; Meat by-product loaf; Meat loaf; Mustard pickles; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; (naming the fruit) Jelly with pectin; Potted meat; Potted meat by-product; Prepared fish or prepared meat (Division 21); Relishes(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) Calorie-reduced margarine(5) 0.5% in accordance with the requirements of section B.09.017
A.5Algin(1) Ale; Beer; Cream; French dressing; Malt liquor; Mustard pickles; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; Porter; Relishes; Salad dressing; 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) Calorie-reduced 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) Lactose-free 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.6Alginic AcidSame foods as listed for AlginSame levels as prescribed for Algin
A.7Ammonium AlginateSame foods as listed for AlginSame levels as prescribed for Algin
A.8Ammonium CarrageenanSame foods as listed for CarrageenanSame levels as prescribed for Carrageenan
A.9Ammonium FurcelleranSame foods as listed for FurcelleranSame levels as prescribed for Furcelleran
A.9AAmmonium Salt of Phosphorylated Glyceride(1) Bread; Cream; Mustard pickles; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; Relishes(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.10Arabino-galactanEssential oils; Pie filling mixes; Pudding mixes; Unstandardized beverage bases; Unstandardized beverage mixes; Unstandardized dressingsGood Manufacturing Practice
B.1Baker’s yeast GlycanUnstandardized foodsGood Manufacturing Practice
C.1Calcium AlginateSame foods as listed for AlginSame levels as prescribed for Algin
C.2Calcium 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.3Calcium CarrageenanSame foods as listed for CarrageenanSame levels as prescribed for Carrageenan
C.4Calcium Citrate(1) Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the 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.5Calcium FurcelleranSame foods as listed for FurcelleranSame levels as prescribed for Furcelleran
C.6Calcium GluconateUnstandardized foodsGood Manufacturing Practice
C.7Calcium GlycerophosphateUnstandardized dessert mixesGood Manufacturing Practice
C.8Calcium HypophosphiteUnstandardized dessert mixesGood Manufacturing Practice
C.9Calcium Phosphate, dibasic(1) Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the 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.10Calcium Phosphate, tribasicUnstandardized foodsGood Manufacturing Practice
C.11Calcium 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, heat-treated above 100°C(5) 0.005%
(6) A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)(6) 0.06%
C.12Calcium TartrateUnstandardized foodsGood Manufacturing Practice
C.13Carboxymethyl CelluloseSame foods as listed for Sodium Carboxymethyl CelluloseSame levels as prescribed for Sodium Carboxymethyl Cellulose
C.14Carob Bean Gum(1) Cream; French dressing; Mustard pickles; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; Relishes; 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) Calorie-reduced 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 (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the 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.15Carrageenan(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 by-products in which a gelling agent is a permitted ingredient); Meat by-product loaf; Meat loaf; (naming the flavour) Milk; Mustard pickles; Porter; Potted meat; Potted meat by-product; 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) Calorie-reduced 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 (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the 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) Lactose-free 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.17Cellulose GumSame foods as listed for Sodium Carboxymethyl CelluloseSame levels as prescribed for Sodium Carboxymethyl Cellulose
C.18Citric Acid Esters of Mono- and Di-glycerides(1) Infant formula based on crystalline amino acids or protein hydrolysates, or both(1) 0.155% as consumed
(2) Unstandardized foods(2) Good Manufacturing Practice
F.1Furcelleran(1) Ale; Beer; Light beer; Malt liquor; Porter; Stout(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
(3) Calorie-reduced 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.1Gelatin(1) Brawn; Canned (naming the poultry); Cream; Headcheese; Meat binder or (naming the meat product) binder where sold for use in prepared meat or prepared meat by-product in which a gelling agent is a permitted ingredient; Meat by-product loaf; Meat loaf; Mustard pickles; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; (naming the fruit) Jelly with pectin; Potted meat; Potted meat by-product; Prepared fish or prepared meat (Division 21); Prepared hams, shoulders, butts, picnics and backs; 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) 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 (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the 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.2Gellan Gum(1) Frostings; Unstandardized confectionery(1) 0.5%
(2) Aspics; Unstandardized fruit spreads; Unstandardized processed fruit products(2) 0.3%
(3) Calorie-reduced margarine; Reduced fat spreads(3) 0.25%
(4) Unstandardized dairy products(4) 0.15%
(5) Filling mixes; Fillings; French dressing; Pudding mixes; Puddings; Salad dressing; Unstandardized dressings; Unstandardized gelatins(5) 0.1%
(6) Baking mixes; Unstandardized bakery products(6) 0.1% of the dry mix
(7) Topping mixes; Toppings; Unstandardized sauces; Unstandardized table syrups(7) 0.05%
(8) Unstandardized beverages(8) 0.08%
(9) Snack foods(9) 0.1%
G.3Guar Gum(1) Bread; Cream; French dressing; Mincemeat; Mustard pickles; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; Relishes; 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) 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) Calorie-reduced 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 (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the 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) Lactose-free 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.4Gum ArabicSame foods as listed for Acacia GumSame level as prescribed for Acacia Gum
H.1Hydroxylated Lecithin(1) Chocolate products; Cocoa products(1) 1.0%
(2) Unstandardized foods(2) Good Manufacturing Practice
H.1AHydroxypropyl CelluloseUnstandardized foodsGood Manufacturing Practice
H.2Hydroxypropyl 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.1Irish Moss GeloseSame foods as listed for CarrageenanSame levels as prescribed for Carrageenan
K.1Karaya 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) Calorie-reduced margarine(5) 0.5% in accordance with the requirements of section B.09.017
L.1Lactylated Mono- and Di-glycerides(1) Shortening(1) 8.0% (except that the total combined mono- and di-glycerides and lactylated mono- and di-glycerides must not exceed 20.0% of the shortening)
(2) Unstandardized foods(2) 8.0% of the fat content
L.1ALactylic Esters of Fatty AcidsUnstandardized foodsGood Manufacturing Practice
L.2Lecithin(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) Calorie-reduced margarine(7) 0.5%
(8) Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)(8) 0.2%
(9) Milk powder(9) 0.5%
(10) Chocolate products; Cocoa products(10) 1.0%
L.3Locust Bean GumSame foods as listed for Carob Bean GumSame levels as prescribed for Carob Bean Gum
M.1Magnesium ChlorideTofu0.3%, calculated as the anhydrous salt
M.2Methylcellulose(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.3Methyl Ethyl CelluloseUnstandardized foodsGood Manufacturing Practice
M.4Mono-glycerides(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 (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the 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.5Mono- and Di-glycerides(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) 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 (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the 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.6Monosodium Salts of Phosphorylated Mono- and Diglycerides(1) Edible vegetable oil-based cookware coating emulsions(1) 4.0%
O.1Oat Gum(1) Unstandardized Foods(1) Good Manufacturing Practice
P.1Pectin(1) Apple (or rhubarb) and (naming the fruit) Jam; Cream; Fig marmalade; Fig marmalade with pectin; French dressing; Mincemeat; Mustard pickles; (naming the citrus fruit) Marmalade with pectin; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; Pineapple marmalade; Pineapple marmalade with pectin; Relishes; Salad dressing(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.1APolyglycerol Esters of Fatty Acids(1) Unstandardized foods(1) Good Manufacturing Practice
(2) Vegetable oils(2) 0.025%
(3) Calorie-reduced margarine(3) 0.2% in accordance with the requirements of paragraph B.09.017(c)
P.1BPolyglycerol Esters of Interesterified Castor Oil Fatty Acids(1) Chocolate products(1) 0.5%
(2) Unstandardized chocolate flavoured confectionery coatings(2) 0.25%
(3) Edible vegetable oil-based pan coating emulsions for use on baking pans(3) 2.0%
P.2Polyoxyethylene (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) Unstandardized beverage bases; Unstandardized beverage mixes(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(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 by-product (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 p.p.m. 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 dressings(19) 0.25%
P.3Polyoxyethyl ene (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 mono-oleate, 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 mono-oleate either singly or in combination is also used, the total must not exceed 0.5% of the finished cake icing
(6) Pie fillings; Puddings(6) 0.5% on a dry weight basis
(7) Unstandardized beverage bases; Unstandardized beverage mixes(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 self-basting of poultry by injection(10) 0.25%
(11) Unstandardized sandwich spreads; Unstandardized dips(11) 0.2%
(12) Dry soup base or mix(12) 250 p.p.m. in soup as consumed
(13) Dry batter coating mixes(13) 0.5% of the dry mix
(14) Prepared alcoholic cocktails(14) 120 p.p.m. in beverage as consumed
P.4Polyoxyethylene (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 mono-oleate 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) Unstandardized beverage bases; Unstandardized beverage mixes(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 mono-oleate, either singly or in combination is also used, the total must not exceed 0.4%
(8) Breath freshener products(8) 200 p.p.m.
P.5Polyoxyethylene (8) StearateUnstandardized bakery products0.4%
P.6Potassium AlginateSame foods as listed for AlginSame levels as prescribed for Algin
P.7Potassium CarrageenanSame foods as listed for CarrageenanSame levels as prescribed for Carrageenan
P.8Potassium ChlorideUnstandardized foodsGood Manufacturing Practice
P.9Potassium Citrate(1) Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the 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.10Potassium FurcelleranSame foods as listed for FurcelleranSame levels as prescribed for Furcelleran
P.11Potassium Phosphate, dibasic(1) Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the 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.12Propylene 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) Calorie-reduced 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 (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the 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.13Propylene Glycol Ether of MethylcelluloseSame foods as listed for Hydroxypropyl MethylcelluloseSame levels as prescribed for Hydroxypropyl Methylcellulose
P.14Propylene Glycol Mono Fatty Acid Esters(1) Ice cream mix(1) 0.35% of the ice cream made from the mix
(2) Unstandardized foods(2) Good Manufacturing Practice
S.1Sodium Acid Pyrophosphate(1) Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the 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.2Sodium 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.2ASodium Aluminum Phosphate(1) Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the 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.3Sodium Carboxymethyl Cellulose(1) Cream; French dressing; Mustard pickles; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; Relishes; 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) Glaze of frozen fish(5) Good Manufacturing Practice
(6) Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients)(6) 0.5%
(7) Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the 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.4Sodium CarrageenanSame foods as listed for CarrageenanSame levels as prescribed for Carrageenan
S.5Sodium Cellulose GlycolateSame foods as listed for Sodium Carboxymethyl CelluloseSame levels as prescribed for Sodium Carboxymethyl Cellulose
S.6Sodium Citrate(1) Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the 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.7Sodium FurcelleranSame foods as listed for FurcelleranSame levels as prescribed for Furcelleran
S.8Sodium Gluconate(1) Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the 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.9Sodium 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 (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the 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.11Sodium Phosphate, dibasic(1) Mustard pickles; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; Relishes(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 (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the 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.12Sodium Phosphate, monobasic(1) Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the 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.13Sodium Phosphate, tribasic(1) Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the 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.14Sodium Potassium Tartrate(1) Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the 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.15Sodium Pyrophosphate, tetrabasic(1) Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the 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.15ASodium Stearoyl-2-Lac-tylate(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 cream-based 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.16Sodium Tartrate(1) Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the 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.16ASodium TripolyphosphateA blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)0.1%
S.18Sorbitan 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 mono-oleate, 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 mono-oleate 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) Unstandardized beverage bases; Unstandardized beverage mixes(5) 0.05% of the beverage. If Polyoxyethylene (20) sorbitan mono-oleate 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 consumed
(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%
(9) Puddings(9) 0.5%
S.18ASorbitan trioleateSausage casings0.35% of the casing
S.18BSorbitan 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%
(3) Ice cream mix(3) 0.035% of the ice cream made from the mix
(4) Unstandardized frozen desserts(4) 0.035%
S.19Stearyl Monoglyceridyl CitrateShorteningGood Manufacturing Practice
S.20Sucrose esters of fatty acids(1) Carotenoid colour preparations(1) 1.5%
(2) Unstandardized confectionery; Unstandardized confectionery coatings(2) 0.5%
T.2[Repealed, SOR/2006-91, s. 5]
T.3Tragacanth 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) Calorie-reduced margarine(6) 0.5% in accordance with the requirements of section B.09.017
(7) Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the 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
(8) Comminuted prepared fish or prepared meat, other than lumpfish caviar; Comminuted preserved fish or preserved meat (Division 21)(8) 0.75%
X.1Xanthan 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) Calorie-reduced margarine(3) 0.5% in accordance with the requirements of section B.09.017
(4) Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the 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, heat-treated 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;
  • SOR/2007-75, ss. 4 to 6;
  • SOR/2007-76, ss. 1, 2;
  • SOR/2010-41, s. 9(E);
  • SOR/2010-94, ss. 8(E), 9(E);
  • SOR/2010-142, ss. 9, 10(F), 11 to 13, 14(F), 15(F), 16;
  • SOR/2011-235, ss. 3 to 6, 16(F);
  • SOR/2011-278, ss. 11, 12(E);
  • SOR/2012-43, ss. 21 to 25, 26(F), 27, 28;
  • SOR/2012-104, ss. 3, 4(F), 5 to 9, 20(F);
  • SOR/2012-106, s. 1.

TABLE V

Food Additives That May Be Used as Food Enzymes

Item No.Column IColumn IIColumn IIIColumn IV
AdditivePermitted SourcePermitted in or UponMaximum Level of Use
A.01α-Acetolactate decarboxylaseBacillus subtilis ToC46 (pUW235)(1) Brewers’ Mash(1) Good Manufacturing Practice
(2) Distillers’ Mash(2) Good Manufacturing Practice
A.02AminopeptidaseLactococcus lactis(1) Cheddar cheese; (naming the variety) 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.1AmylaseAspergillus niger var.; Aspergillus oryzae var.; Bacillus subtilis var.; Rhizopus oryzae var.; 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) Malt-flavoured dried breakfast cereals(6) Good Manufacturing Practice
(7) Single-strength fruit juices(7) Good Manufacturing Practice
(8) Pre-cooked (instant) breakfast 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
(11) Plant-based beverages(11) Good Manufacturing Practice
(12) Infant cereal products(12) Good Manufacturing Practice
Aspergillus niger STz18-9 (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 amyloliquefaciens EBA 20 (pUBH2); Bacillus licheniformis; Bacillus licheniformis BML 592 (pAmyAmp); Bacillus licheniformis BML 730 (pAmyAmp); Bacillus licheniformis LA 57 (pDN1981); Bacillus licheniformis LAT8 (pLAT3); Bacillus licheniformis LiH 1159 (pLiH1108); Bacillus licheniformis LiH 1464 (pLiH1346); Bacillus licheniformis PL 1303 (pPL1117); Bacillus licheniformis MOL2083 (pCA164-LE399)(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 licheniformis 3253 (plCatH-3253); Bacillus licheniformis 3266 (plCatH-3266ori1); Bacillus stearothermophilus; Bacillus subtilis B1.109 (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) Bread; Flour; Whole wheat flour(4) Good Manufacturing Practice
(5) Unstandardized bakery products(5) Good Manufacturing Practice
Bacillus subtilis B1.109 (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
A.2Amylase (maltogenic)Bacillus subtilis BRG-1 (pBRG1); Bacillus subtilis DN1413 (pDN1413); Bacillus subtilis LFA 63 (pLFA63); Bacillus subtilis RB-147 (pRB147)(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
A.3AsparaginaseAspergillus niger ASP72; Aspergillus oryzae (pCaHj621/BECh2#10)(1) Bread; Flour; Whole wheat flour(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
B.1Bovine RennetAqueous extracts from the fourth stomach of adult bovine animals, sheep and goatsCheddar cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); (naming the variety) CheeseGood Manufacturing Practice
B.2BromelainThe pineapples Ananas comosus and Ananas 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.1CatalaseAspergillus niger var.; Micrococcus lysodeikticus; Bovine (Bos taurus) liver(1) Soft drinks(1) Good Manufacturing Practice
(2) Liquid egg-white (liquid albumen), liquid whole egg or liquid yolk, destined for drying(2) Good Manufacturing Practice
(3) Liquid whey treated with hydrogen peroxide in accordance with item H.1, Table VIII(3) Good Manufacturing Practice
C.2CellulaseAspergillus niger var.(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 reesei QM 9414(1) Single-strength fruit juices(1) Good Manufacturing Practice
(2) Tea leaves for the production of tea solids(2) Good Manufacturing Practice
C.3Chymosin
(i) Chymosin AEscherichia coli K-12, 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 milk-based dessert preparations(2) Good Manufacturing Practice
(ii) Chymosin BAspergillus niger var. awamori, GCC0349 (pGAMpR); Kluyveromyces 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 milk-based dessert preparations(2) Good Manufacturing Practice
F.1FicinLatex of fig tree (Ficus sp.)(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.1Glucoamylase (Amyloglucosidase; Maltase)Aspergillus niger var.; Aspergillus oryzae var.; Rhizopus oryzae var.(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) Pre-cooked (instant) breakfast 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 niger STz18-9 (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 niveus var.(1) Distillers’ Mash(1) Good Manufacturing Practice
(2) Mash destined for vinegar manufacture(2) Good Manufacturing Practice
Rhizopus delemar var.; 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.2GlucanaseAspergillus niger var.; Bacillus subtilis var.(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 insolens var.(1) Ale; Beer; Light beer; Malt liquor; Porter; Stout(1) Good Manufacturing Practice
(2) Distillers’ Mash(2) Good Manufacturing Practice
G.3Glucose oxidaseAspergillus niger var.; Aspergillus oryzae Mtl-72 (pHUda107)(1) Soft drinks(1) Good Manufacturing Practice
(2) Liquid egg-white (liquid albumen), liquid whole egg or liquid 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.4Glucose IsomeraseBacillus coagulans var.; Streptomyces olivochromogenes var.; Actinoplanes missouriensis var.; Streptomyces olivaceus var.; Microbacterium arborescens NRRL B-11022; Streptomyces murinus DSM 3252; Streptomyces rubiginosus ATCC No. 21,175; Streptomyces rubiginosus SYC 5406 (pSYC5239)(1) Glucose (glucose syrup) to be partially or completely isomerized to fructose(1) Good Manufacturing Practice
H.1HemicellulaseBacillus subtilis var.(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.01InulinaseAspergillus niger var. TieghemInulinGood Manufacturing Practice
I.1InvertaseAspergillus japonicusSucrose used in the production of fructooligosaccharidesGood Manufacturing Practice
Saccharomyces sp.(1) Unstandardized soft-centred and liquid-centred confectionery(1) Good Manufacturing Practice
(2) Unstandardized bakery products(2) Good Manufacturing Practice
L.1LactaseAspergillus niger var.; Aspergillus oryzae var.; Kluyveromyces fragilis (Kluyveromyces marxianus var. marxianus); Kluyveromyces lactis (Kluyveromyces marxianus var. lactis); Saccharomyces sp.(1) Lactose-reducing 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
Cell-free extracts from Candida 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.2LipaseAnimal pancreatic tissue; Aspergillus niger var.; Aspergillus oryzae var.; Edible forestomach tissue of calves, kids or lambs; Rhizopus oryzae var.(1) Dairy based flavouring preparations(1) Good Manufacturing Practice
(2) Dried egg-white (dried albumen); Liquid egg-white ( liquid albumen)(2) Good Manufacturing Practice
(3) Cheddar cheese; (naming the variety) Cheese; Processed cheddar 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 (MLT-2) (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) Cheddar cheese; (naming the variety) 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
Aspergillus oryzae AI-11 (pBoel 960)(1) Bread; Flour; Whole wheat flour(1) Good Manufacturing Practice
(2) Unstandardized bakery products(2) Good Manufacturing Practice
(3) Modified fats and oils(3) Good Manufacturing Practice
Aspergillus oryzae BECh2#3 (pCaHj559); Aspergillus oryzae (MStr115) (pMStr20)(1) Bread; Flour; Whole wheat flour(1) Good Manufacturing Practice
(2) Unstandardized bakery products(2) Good Manufacturing Practice
(3) Modified lecithin(3) Good Manufacturing Practice
(4) Unstandardized egg products(4) Good Manufacturing Practice
Aspergillus niger (pCaHj600/MBin118#11)Modified fats and oilsGood Manufacturing Practice
Penicillium camembertii(1) Edible fats and oils(1) Good Manufacturing Practice
L.3LipoxidaseSoyabean whey or meal(1) Bread; Flour; Whole wheat flour(1) Good Manufacturing Practice
L.4LysozymeEgg-whiteCheddar cheese; (naming the variety) CheeseGood Manufacturing Practice
M.1Milk coagulating enzymeRhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)) or Mucor pusillus Lindt by pure culture fermentation process or Aspergillus oryzae RET-1 (pBoel777)(1) Cheddar cheese; Cottage cheese; (naming the variety) 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 parasitica by 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.1PancreatinPancreas of the hog (Sus scrofa) or ox (Bos taurus)(1) Dried egg-white (dried albumen); Liquid egg-white (liquid albumen)(1) Good Manufacturing Practice
(2) Pre-cooked (instant) breakfast 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.2PapainFruit of the papaya Carica papaya L. (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; Water-soluble 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) Pre-cooked (instant) breakfast 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.3PectinaseAspergillus niger var.; Rhizopus oryzae var.(1) Cider; Wine(1) Good Manufacturing Practice
(2) Distillers’ Mash(2) Good Manufacturing Practice
(3) Single-strength 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 oryzae Km-1-1 (pA2PEI)(1) Cider; Wine(1) Good Manufacturing Practice
(2) Single-strength fruit juices(2) Good Manufacturing Practice
(3) Unstandardized fruit and vegetable products(3) Good Manufacturing Practice
P.4PentosanaseAspergillus niger var.; Bacillus subtilis var.(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.5PepsinGlandular layer of porcine stomach(1) Ale; Beer; Light beer; Malt liquor; Porter; Stout(1) Good Manufacturing Practice
(2) Cheddar cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); (naming the variety) Cheese(2) Good Manufacturing Practice
(3) Defatted soya flour(3) Good Manufacturing Practice
(4) Pre-cooked (instant) breakfast cereals(4) Good Manufacturing Practice
(5) Hydrolyzed animal, milk and vegetable proteins(5) Good Manufacturing Practice
P.5APhospholipaseStreptomyces violaceoruber(1) Modified lecithin(1) Good Manufacturing Practice
(2) Unstandardized egg products(2) Good Manufacturing Practice
Aspergillus oryzae (pPFJo142)Cheddar cheese; (naming the variety) CheeseGood Manufacturing Practice
Aspergillus niger (PLA-54)(1) Bread; Flour; Whole wheat flour(1) Good Manufacturing Practice
(2) Unstandardized bakery products(2) Good Manufacturing Practice
(3) Unstandardized whole egg; unstandardized egg yolk(3) Good Manufacturing Practice
(4) Modified lecithin(4) Good Manufacturing Practice
P.6ProteaseAspergillus oryzae var.; Aspergillus niger var.; Bacillus subtilis var.(1) Ale; Beer; Light beer; Malt liquor;Porter; Stout(1) Good Manufacturing Practice
(2) Bread; Flour; Whole wheat flour(2) Good Manufacturing Practice
(3) Dairy based flavouring preparations(3) Good Manufacturing 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 spray-dried cheese powder(7) Good Manufacturing Practice
(8) Meat cuts(8) Good Manufacturing Practice
(9) Meat tenderizing preparations(9) Good Manufacturing Practice
(10) Pre-cooked (instant) breakfast cereals(10) Good Manufacturing Practice
(11) Unstandardized bakery products(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
(13) Plant-based beverages(13) Good Manufacturing Practice
Micrococcus caseolyticus var.(1) (naming the variety) Cheese(1) Good Manufacturing Practice
Bacillus licheniformis (Cx)(1) Hydrolyzed animal, milk and vegetable protein(1) Good Manufacturing Practice
P.7PullulanaseBacillus acidopullulyticus NCIB 11647; Bacillus licheniformis SE2-Pul-int211 (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 licheniformis BMP 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 subtilis B1-163 (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
Bacillus subtilis RB121 (pDG268)(1) Brewers’ Mash(1) Good Manufacturing Practice
(2) Distillers’ Mash(2) Good Manufacturing Practice
(3) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose(3) Good Manufacturing Practice
R.1RennetAqueous extracts from the fourth stomach of calves, kids or lambs(1) Cheddar cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); (naming the variety) Cheese; Sour cream(1) Good Manufacturing Practice
(2) Unstandardized milk based dessert preparations(2) Good Manufacturing Practice
T.01TransglutaminaseStreptoverticillium mobaraense strain S-8112(1) Unstandardized prepared fish products(1) Good Manufacturing Practice
(2) Simulated meat products(2) Good Manufacturing Practice
(3) Unstandardized cheese products(3) Good Manufacturing Practice
(4) Unstandardized processed cheese products(4) Good Manufacturing Practice
(5) Unstandardized cream cheese products(5) Good Manufacturing Practice
(6) Yogurt(6) Good Manufacturing Practice
(7) Unstandardized frozen dairy desserts(7) Good Manufacturing Practice
T.1TrypsinPancreas of the hog (Sus scrofa)(1) Hydrolyzed animal, milk and vegetable proteins(1) Good Manufacturing Practice
X.1XylanaseAspergillus oryzae Fa 1–1 (pA2X1TI)(1) Bread; Flour; Whole wheat flour(1) Good Manufacturing Practice
(2) Unstandardized bakery products(2) Good Manufacturing Practice
Aspergillus oryzae JaL 339 (pJaL537); Bacillus subtilis DIDK 0115 (pUB110 OIS2)(1) Bread; Flour; Whole wheat flour(1) Good Manufacturing Practice
(2) Unstandardized bakery products(2) Good Manufacturing Practice
Bacillus subtilis CF 307 (pJHPaprE-xynAss-BS3xylanase#1)(1) Bread; Flour; Whole wheat flour(1) Good Manufacturing Practice
(2) Unstandardized bakery products(2) 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 7, 8(F);
  • SOR/2005-394, ss. 1 to 6;
  • SOR/2007-225, s. 1;
  • SOR/2010-41, ss. 1 to 6, 9(E);
  • SOR/2010-42, ss. 1 to 4;
  • SOR/2010-94, s. 8(E);
  • SOR/2010-142, s. 17;
  • SOR/2010-143, ss. 14 to 26;
  • SOR/2012-26, s. 4;
  • SOR/2012-45, s. 1;
  • SOR/2012-46, s. 4;
  • SOR/2012-104, ss. 10, 21.

TABLE VI

Food Additives That May Be Used as Firming Agents

Item No.Column IColumn IIColumn III
AdditivePermitted in or UponMaximum Level of Use
A.1Aluminum Sulphate(1) Canned crabmeat, lobster, salmon, shrimp and tuna; Pickles and relishes(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
A.2Ammonium Aluminum Sulphate(1) Pickles and relishes(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
C.1Calcium Chloride(1) Canned apples(1) 0.026% calculated as calcium
(2) Canned grapefruit(2) 0.035% of the total calcium content, whether added or otherwise present
(3) (naming the 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
(10) Canned apricots(10) 0.022% calculated as calcium
C.2Calcium 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.3Calcium GluconateUnstandardized foodsGood Manufacturing Practice
C.3ACalcium Lactate(1) Canned grapefruit(1) 0.035% of the total calcium content, whether added or otherwise present
(2) Canned peas(2) 0.035% calculated as calcium
C.4Calcium Phosphate, dibasicUnstandardized foodsGood Manufacturing Practice
C.5Calcium 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.6Calcium Sulphate(1) Tomatoes; Canned vegetables; Frozen apples(1) 0.026% calculated as calcium
(2) Canned apples(2) 0.026% calculated as calcium
P.1Potassium Aluminum Sulphate(1) Pickles and relishes(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
S.1Sodium Aluminum Sulphate(1) Pickles and relishes(1) Good Manufacturing Practice
(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);
  • SOR/2007-302, s. 4(F);
  • SOR/2010-94, s. 8(E);
  • SOR/2012-43, ss. 29, 30.

TABLE VII

Food Additives That May Be Used as Glazing and Polishing Agents

Item No.Column IColumn IIColumn III
AdditivePermitted in or UponMaximum Level of Use
A.1Acetylated Monoglycerides(1) Unstandardized confectionery(1) 0.4%
(2) Frozen fish(2) Good Manufacturing Practice
B.1BeeswaxUnstandardized confectionery0.4%
C.1Carnauba WaxUnstandardized confectionery0.4%
C.2Candelilla WaxUnstandardized confectionery0.4%
G.1Gum ArabicUnstandardized confectionery0.4%
G.2Gum BenzoinUnstandardized confectionery0.4%
M.1Magnesium SilicateUnstandardized confectionery0.4%
M.2Mineral OilUnstandardized confectionery0.15%
P.1PetrolatumUnstandardized confectionery0.15%
S.1ShellacCake decorations; Unstandardized confectionery0.4%
S.2Spermaceti WaxUnstandardized confectionery0.4%
Z.1ZeinUnstandardized confectionery1.0%
  • SOR/94-689, s. 2(F);
  • SOR/2010-142, ss. 18 to 29.

TABLE VIII

Miscellaneous Food Additives

Item No.Column IColumn IIColumn IIIColumn IV
AdditivePermitted in or UponPurpose of UseMaximum Level of Use
A.01Acacia GumAle; Beer; Light beer; Malt liquor; Porter; Stout; WineFining agentGood Manufacturing Practice
A.1Acetylated MonoglyceridesUnstandardized foodsCoating; Release agentGood Manufacturing Practice
A.1.01AgarWineFining agentGood Manufacturing Practice
A.1.1Aluminum SulphateDried egg-white (dried albumen); Dried whole egg; Dried yolk; Frozen egg-white (frozen albumen); Frozen whole egg; Frozen yolk; Liquid egg-white (liquid albumen); Liquid whole egg; Liquid yolkTo stabilize albumen during pasteurization0.036%
A.2Ammonium PersulphateBrewer’s yeastAntimicrobial agent0.1%
A.3[Repealed, SOR/93-276, s. 4]
A.4[Repealed, SOR/93-276, s. 5]
B.2BeeswaxUnstandardized foodsAntisticking agent0.4%
B.2.1Benzoyl PeroxideLiquid whey destined for the manufacture of dried whey products other than those for use in infant formulaTo decolourize100 p.p.m.
B.3Brominated vegetable oil(Naming the flavour) Flavour for use in beverages containing citrus or spruce oilsDensity adjusting agent15 p.p.m. in beverages containing citrus or spruce oils as consumed
B.4n-ButaneEdible vegetable oil-based or lecithin-based pan coatings or a mixture of bothPropellantGood Manufacturing Practice
C.1CaffeineCola type beveragesTo characterize the product200 p.p.m. in the finished product
C.2Caffeine CitrateCola type beveragesTo characterize the product200 p.p.m. calculated as caffeine, in the finished product
C.3Calcium 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/94-227, s. 5]
(3) Unstandardized 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.3.01Calcium ChlorideSausage having an edible coatingTo stabilize the edible coatingGood Manufacturing Practice
C.3ACalcium 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
(3) Sausage having an edible coating(3) To stabilize the edible coating(3) Good Manufacturing Practice
C.4Calcium 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.5Calcium 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/94-227, s. 6]
C.6Calcium 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/94-227, 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.7Calcium SilicateOil-soluble annattoCarrierGood Manufacturing Practice
C.8Calcium StearateUnstandardized confectioneryRelease agentGood Manufacturing Practice
C.9Calcium Stearoyl- 2-Lactylate(1) Frozen egg-white (frozen albumen); Liquid egg-white (liquid albumen)(1) Whipping agent(1) 0.05%
(2) Dried egg-white (dried albumen)(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.10Calcium 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/94-227, s. 8]
(3) Baking powder(3) Neutral filler(3) Good Manufacturing Practice
(4) Liquid whey destined for the manufacture of dried whey products, other than those for use in infant formula(4) Carrier of benzoyl peroxide(4) 0.3% of the dried whey product
C.11Carbon 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.11.1Carboxymethyl Cellulose, cross-linked (Sodium Carboxymethyl Cellulose, cross-linked)Table-top sweetener tablets that contain acesulfame-potassium, aspartame, erythritol, neotame or sucraloseTablet disintegrationGood Manufacturing Practice
C.12Castor OilUnstandardized confectioneryRelease agentGood Manufacturing Practice
C.13[Repealed, SOR/2010-142, s. 35]
C.13.1Cellulose, Powdered(1) Batter and breading(1) Bulking agent(1) 1%
(2) Canapé toast(2) Bulking agent(2) 2%
(3) Unstandardized confectionery that meet the conditions set out in column 2 of item 3 of the table following section B.01.513 for the subject “Reduced in energy” set out in column 1(3) Bulking agent(3) 25%
(4) Unstandardized edible ices(4) Bulking agent(4) 3%
(5) Fillings(5) Bulking agent(5) 0.5%
(6) Foods sold in tablet form(6) Bulking agent(6) 50%
(7) Icings(7) Bulking agent(7) 1%
(8) Seasonings(8) Bulking agent(8) 3%
(9) Sweet baked goods(9) Bulking agent(9) 8%
C.14AChloropentafluo-roethaneUnstandardized foodsPressure dispensing and aerating agentGood Manufacturing Practice
C.15Citric Acid(1) Beef blood(1) Anticoagulant(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Culture nutrient(2) Good Manufacturing Practice
C.16Copper gluconateBreath freshener productsTo characterize the product50 p.p.m.
C.17Copper SulphateWineFining agent0.0001%, calculated as copper, in the finished product
D.1Dimethylpolysiloxane 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) Anti-foaming 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.3Dioctyl sodium sulfosuccinate(1) Fumaric acid-acidulated 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.1EthoxyquinPaprika; Ground chili pepperTo promote colour retention100 p.p.m.
E.2Ethylene OxideWhole or ground spice (except mixtures containing salt)FumigationG.M.P. (Residues of ethylene chlorohydrin not to exceed 1,500 p.p.m.)
F.1Ferrous GluconateRipe olivesColour retentionGood Manufacturing Practice
G.1GelatinBeer; Cider; WineFining agentGood Manufacturing Practice
G.2[Repealed, SOR/89-175, s. 2]
G.2AGlucono 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.3Glycerol(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.4Glycerol ester of wood rosinBeverages containing citrus or spruce oilsDensity adjusting agent100 p.p.m.
H.1Hydrogen 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)
(3) Oat hulls used in the manufacture of oat hull fibre(3) Bleaching agent(3) Good Manufacturing Practice
IIsobutaneEdible vegetable oil-based or lecithin-based pan coatings or a mixture of bothPropellantGood Manufacturing Practice
L.1Lactylic Esters of Fatty AcidsUnstandardized foodsPlasticizing agentGood Manufacturing Practice
L.2LanolinChewing gumPlasticizing agentGood Manufacturing Practice
L.3Lecithin(1) Surfaces that come in contact with food(1) Release agent(1) Good Manufacturing Practice
(2) Infant cereal products(2) Release agent(2) 1.75% as consumed
L.4L-LeucineTable-top sweetener tablets that contain acesulfame-potassium, aspartame, erythritol, neotame or sucraloseLubricant or binder in tablet manufactureGood Manufacturing Practice
M.1Magnesium Aluminum SilicateChewing gumDusting agentGood Manufacturing Practice
M.2Magnesium 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/94-227, s. 9]
(3) Unstandardized confectionery(3) Release agent(3) Good Manufacturing Practice
M.2AMagnesium ChlorideEgg albumen (delysozymized)Restoration of functional propertiesGood Manufacturing Practice (Quantity of magnesium added not to exceed that lost during processing)
M.3Magnesium Silicate(1) Unstandardized 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.4Magnesium Stearate(1) Unstandardized confectionery(1) Release agent(1) Good Manufacturing Practice
(2) Foods sold in tablet form(2) Binding agent(2) Good Manufacturing Practice
M.4AMagnesium SulphateEgg albumen (delysozymized)Restoration of functional propertiesGood Manufacturing Practice (Quantity of magnesium added not to exceed that lost during processing)
M.5A[Repealed, SOR/93-276, s. 6]
M.5CMethyl Ethyl CelluloseUnstandardized foodsAerating agentGood Manufacturing Practice
M.6Microcrystalline Cellulose(1) Ice milk mix(1) Bodying and texturizing agent(1) 1.5%
(2) Sherbet(2) Bodying and texturizing agent(2) 0.5%
(3) Unstandardized foods that meet the conditions set out in column 2 of item 3 of the table following section B.01.513 for the subject “Reduced in energy” set out in column 1(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; Unstandardized dips(6) Bodying and texturizing agent(6) 3.0%
(7) Unstandardized foods other than those unstandardized foods referred to 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) Table-top sweetener tablets containing aspartame(9) Tablet disintegration(9) 2.2%
(10) Cream for whipping(10) Stabilizing and thickening agent(10) 0.2%
(11) Breath freshener products(11) Bodying and texturizing agent(11) 9.0%
M.7Mineral Oil(1) Bakery products; Seeded raisins; Unstandardized confectionery(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.8MonoacetinUnstandardized bakery productsPlasticizerGood Manufacturing Practice
M.9Mono- and di-glycerides(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.10Mono-glyceridesUnstandardized foodsAntifoaming agent; Humectant; Release agentGood Manufacturing Practice
N.1Nitrogen(1) Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the 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.2Nitrous OxideUnstandardized foodsPressure dispensing agentGood Manufacturing Practice
O.1Octafluorocyclobu-taneUnstandardized foodsPressure dispensing and aerating agentGood Manufacturing Practice
O.2OxystearinCotton seed oil; Peanut oil; Soy bean oilTo inhibit crystal formation0.125%
O.3Ozone(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.1Pancreas ExtractAcid producing bacterial culturesTo control bacteriophagesGood Manufacturing Practice
P.1AParaffin 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.2Petrolatum(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.2APolyethylene glycol (molecular weight 3000-9000)(1) Soft drinks(1) Antifoaming agent(1) 10 p.p.m.
(2) Table-top sweetener tablets containing aspartame(2) Lubricant(2) 1.0%
(3) L-Lysine tablets(3) Tablet binder(3) 7.0%
P.2BPolydextroseUnstandardized foodsBodying and texturizing agentGood Manufacturing Practice
P.3Polyvinylpyrroli-done(1) Ale; Beer; Cider; Light beer; Malt liquor; Porter; Stout; Wine(1) Fining agent(1) 2 p.p.m. in the finished product
(2) Table-top sweetener tablets containing aspartame(2) Tablet binder(2) 0.3%
(3) Colour lake dispersions for use in unstandardized 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.4Potassium Aluminum SulphateFlour; Whole wheat flourCarrier of benzoyl peroxide900 p.p.m., in accordance with subparagraphs B.13.001(e)(vi) and B.13.005(d)(vi)
P.4.1Potassium FerrocyanideWineFining agentGood Manufacturing Practice
P.5Potassium Stearate(1) Chewing gum(1) Plasticizing agent(1) Good Manufacturing Practice
(2) Emulsifying preparations containing propylene glycol monoesters(2) Stabilizing agent(2) 2%
P.6PropaneUnstandardized foodsPressure dispensing and aerating agentGood Manufacturing Practice
P.7Propylene Glycol(1) Oil-soluble annatto(1) Solvent(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Humectant(2) Good Manufacturing Practice
Q.1Quillaia ExtractBeverage bases; Beverage mixes; Soft drinksFoaming AgentGood Manufacturing Practice
S.1SaponinBeverage bases; Beverage mixes; Soft drinksFoaming agentGood Manufacturing Practice
S.1.01Silicon DioxideEdible vegetable oil-based cookware coating emulsionsSuspending agent2.0% of preparation
S.1.1Sodium Acid PyrophosphateFrozen fish fillets; frozen minced fish; frozen lobster; frozen crab; frozen clams; frozen shrimpTo reduce processing losses and to reduce thaw dripUsed in combination with sodium tripolyphosphate and sodium pyrophosphate tetrabasic, total added pyrophosphate not to exceed 0.5% calculated as sodium phosphate, dibasic
S.2Sodium Aluminum SulphateFlour; Whole wheat flourCarrier of benzoyl peroxide900 p.p.m. in accordance with subparagraphs B.13.001(e)(vi) and B.13.005(d)(vi)
S.3Sodium Bicarbonate(1) Unstandardized confectionery(1) Aerating agent(1) Good Manufacturing Practice
(2) Salt(2) To stabilize potassium iodide in salt(2) Good Manufacturing Practice
S.3ASodium CarbonateIn combination with sodium hexametophosphate for use on frozen fish fillets, frozen lobster, frozen crabs, frozen clams and frozen shrimpTo reduce thaw drip15% of the combination of sodium carbonate and sodium hexametaphosphate
S.3BSodium Carboxymethyl CelluloseSausage casingsCoating to enable peeling0.25% of the casing
S.4Sodium 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.5Sodium Ferrocyanide DecahydrateDendritic saltAs an adjuvant in the production of dendritic salt crystals13 p.p.m. calculated as anhydrous sodium ferrocyanide
S.6Sodium Hexametaphosphate(1) Beef blood(1) Anti-coagulant(1) 0.2%
(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.6ASodium HydroxideFrozen crustaceans and molluscsTo facilitate the removal of extraneous matter and to reduce moisture loss during cookingWhen used in combination with sodium chloride (salt) and calcium oxide in solution, sodium hydroxide not to exceed 70 p.p.m.
S.6.1Sodium Lauryl Sulphate(1) Dried egg-white (dried albumen)(1) Whipping agent(1) 0.1%
(2) Frozen egg-white (frozen albumen); Liquid egg-white (liquid albumen)(2) Whipping agent(2) 0.0125%
(3) Gelatin intended for marshmallow compositions(3) Whipping agent(3) 0.5%
S.6.2Sodium Potassium Copper ChlorophyllinBreath freshener productsTo characterize the product700 p.p.m.
S.7Sodium 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.7.1Sodium Pyrophosphate, tetrabasicFrozen fish fillets; frozen minced fish; frozen lobster; frozen crab; frozen clams; frozen shrimpTo reduce processing losses and to reduce thaw dripUsed in combination with sodium tripolyphosphate and sodium acid pyrophosphate, total added phosphate not to exceed 0.5% calculated as sodium phosphate, dibasic
S.8Sodium SilicateCanned drinking waterCorrosion inhibitorGood Manufacturing Practice
S.9Sodium StearateChewing gumPlasticizing agentGood Manufacturing Practice
S.9ASodium Stearoyl- 2-Lactylate(1) Frozen egg-white (frozen albumen); Liquid egg-white (liquid albumen)(1) Whipping agent(1) 0.05%
(2) Dried egg-white (dried albumen)(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.9BSodium SulphateFrozen mushroomsTo prevent discolourationGood Manufacturing Practice
S.9CSodium SulphiteCanned flaked tunaTo prevent discolouration300 p.p.m.
S.10Sodium ThiosulphateSaltTo stabilize potassium iodine in saltGood Manufacturing Practice
S.11Sodium TripolyphosphateFrozen fish fillets; frozen minced fish; frozen comminuted fish; frozen lobster; frozen crab; frozen clams and frozen shrimpTo reduce processing losses and to reduce thaw dripUsed 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/93-276, s. 8]
S.13Stannous 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.14Stearic Acid(1) Unstandardized 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.15Sodium Methyl SulphatePectinA processing aid, the result of methylation of pectin by sulfuric acid and methyl alcohol and neutralized by sodium bicarbonate0.1% of pectin
S.15A[Repealed, SOR/93-276, s. 9]
S.16Sucrose Acetate Isobutyrate(Naming the flavour) Flavour for use in beverages containing citrus or spruce oilsDensity adjusting agent300 p.p.m. in beverages containing citrus or spruce oils as consumed
S.17Sulphuric AcidCoffee beansTo improve the extraction yield of coffee solidsGood Manufacturing Practice
T.1Talc(1) Dried split legumes; 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.2Tannic 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/93-276, s. 10]
T.3TriacetinCake mixesWetting agentGood Manufacturing Practice
T.4Triethyl CitrateDried egg-white (dried albumen); Frozen egg-white (frozen albumen); Liquid egg-white (liquid albumen)Whipping agent0.25%
X.1[Repealed, SOR/93-276, 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;
  • SOR/2007-75, s. 7;
  • SOR/2010-41, s. 9(E);
  • SOR/2010-94, s. 8(E);
  • SOR/2010-142, ss. 30(F), 31 to 39, 40(F), 41 to 45, 46(F), 47 to 51, 59(F);
  • SOR/2010-143, ss. 27 to 31;
  • SOR/2011-235, s. 16(F);
  • SOR/2011-279, s. 1;
  • SOR/2011-282, s. 2;
  • SOR/2012-43, s. 31(F);
  • SOR/2012-44, ss. 1, 2;
  • SOR/2012-105, s. 1;
  • SOR/2012-111, ss. 2, 3.

TABLE IX

Food Additives That May Be Used as Sweeteners

Item No.Column IColumn IIColumn III
AdditivePermitted in or onMaximum Level of Use
A.01Acesulfame-potassium(1) Table-top sweeteners(1) Good Manufacturing Practice
(2) Carbonated beverages(2) 0.025% in beverages as consumed
(3) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages; Unstandardized dairy beverages(3) 0.05% in beverages as consumed
(4) Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized dessert mixes; Unstandardized desserts; Yogurt(4) 0.1% in products as consumed
(5) Chewing gum; Breath freshener products(5) 0.35%
(6) Unstandardized fruit spreads(6) 0.1%
(7) Unstandardized salad dressings(7) 0.05%
(8) Unstandardized confectionery(8) 0.25%
(9) Baking mixes; Unstandardized bakery products(9) 0.1% in products as consumed
(10) Canned (naming the fruit); Unstandardized canned fruit(10) 0.007%
A.1Aspartame(1) Table-top sweeteners(1) Good Manufacturing Practice
(2) Breakfast cereals(2) 0.5%
(3) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages(3) 0.1% in beverages as consumed
(4) Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized dessert mixes; Unstandardized desserts; Yogurt(4) 0.3% in products as consumed
(5) Chewing gum; Breath freshener products(5) 1.0%
(6) Unstandardized fruit spreads; Unstandardized purées; Unstandardized sauces; Unstandardized table syrups(6) 0.2%
(7) Nut spreads; Peanut spreads; Unstandardized salad dressings(7) 0.05%
(8) Unstandardized condiments(8) 0.2%
(9) Confectionery glazes for snack foods; Sweetened seasonings or coating mixes for snack foods(9) 0.1%
(10) Unstandardized confectionery; Unstandardized confectionery coatings(10) 0.3%
A.2Aspartame, encapsulated to prevent degradation during bakingBaking mixes; Unstandardized bakery products0.4% in product as consumed
E.1Erythritol(1) Table-top sweeteners(1) Good Manufacturing Practice
(2) Dietetic beverages(2) 3.5%
(3) Fat-based 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.1Hydrogenated starch hydrolysatesUnstandardized foodsGood Manufacturing Practice
I.1IsomaltUnstandardized foodsGood Manufacturing Practice
L.1LactitolUnstandardized foodsGood Manufacturing Practice
M.1MaltitolUnstandardized foodsGood Manufacturing Practice
M.2Maltitol syrupUnstandardized foodsGood Manufacturing Practice
M.3MannitolUnstandardized foodsGood Manufacturing Practice
N.1Neotame(1) Table-top sweeteners(1) Good Manufacturing Practice
(2) Breakfast cereals(2) 0.016%
(3) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages(3) 0.003% in beverages as consumed
(4) Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized dessert mixes; Unstandardized desserts; Yogurt(4) 0.01% in products as consumed
(5) Breath freshener products; Chewing gum(5) 0.032%
(6) Unstandardized fruit spreads; Unstandardized purées; Unstandardized sauces; Unstandardized table syrups(6) 0.007%
(7) Nut spreads; Peanut spreads; Unstandardized salad dressings(7) 0.002%
(8) Unstandardized condiments(8) 0.007%
(9) Confectionery glazes for snack foods; Sweetened seasonings or coating mixes for snack foods(9) 0.0032%
(10) Unstandardized confectionery; Unstandardized confectionery coatings(10) 0.01%
(11) Baking mixes; Unstandardized bakery products(11) 0.013% in products as consumed
S.1Sorbitol(1) A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)(1) 6.0%
(2) Unstandardized foods(2) Good Manufacturing Practice
S.1.1Sorbitol syrupUnstandardized foodsGood Manufacturing Practice
S.2Sucralose(1) Table-top sweeteners(1) Good Manufacturing Practice
(2) Breakfast cereals(2) 0.1%
(3) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages; Unstandardized dairy beverages(3) 0.025% in beverages as consumed
(4) Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized dessert mixes; Unstandardized desserts; Yogurt(4) 0.025% in products as consumed
(5) Chewing gum; Breath freshener products(5) 0.15%
(6) Unstandardized fruit spreads(6) 0.045%
(7) Unstandardized condiments; Unstandardized salad dressings(7) 0.04%
(8) Confectionery glazes for snack foods; Sweetened seasonings or coating mixes for snack foods; Unstandardized confectionery; Unstandardized confectionery coatings(8) 0.07%
(9) Baking mixes; Unstandardized bakery products(9) 0.065% in products as consumed
(10) Unstandardized processed fruit and vegetable products, except unstandardized canned fruit(10) 0.015%
(11) Unstandardized alcoholic beverages(11) 0.07%
(12) Puddings; Pudding mixes(12) 0.04% in products as consumed
(13) Unstandardized table syrups(13) 0.15%
(14) Canned (naming the fruit); Unstandardized canned fruit(14) 0.025%
(15) Pickles; Relishes(15) 0.015%
T.1Thaumatin(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.1XylitolUnstandardized foodsGood 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;
  • SOR/2007-76, s. 3;
  • SOR/2007-176, s. 7;
  • SOR/2010-142, ss. 52 to 55;
  • SOR/2012-104, ss. 11 to 15.

TABLE X

Food Additives That May Be Used as pH Adjusting Agents, Acid-Reacting Materials and Water Correcting Agents

Item No.Column IColumn IIColumn III
AdditivePermitted in or UponMaximum Level of Use
A.1Acetic Acid(1) Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the 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.2Adipic AcidUnstandardized foodsGood Manufacturing Practice
A.3Ammonium Aluminum Sulphate(1) Baking powder(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
A.4Ammonium Bicarbonate(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.5Ammonium 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.6Ammonium Citrate, dibasicUnstandardized foodsGood Manufacturing Practice
A.7Ammonium Citrate, monobasicUnstandardized foodsGood Manufacturing Practice
A.8Ammonium 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.9Ammonium Phosphate, dibasic(1) Ale; Bacterial cultures; Baking powder; Beer; Light beer; Malt liquor; Porter; Stout(1) Good Manufacturing Practice
(2) Unstandardized bakery products(2) Good Manufacturing Practice
A.10Ammonium Phosphate, monobasic(1) Ale; Bacterial cultures; Baking powder; Beer; Light beer; Malt liquor; Porter; Stout(1) Good Manufacturing Practice
(2) Unstandardized bakery products(2) Good Manufacturing Practice
(3) Uncultured buttermilk(3) 0.1%
C.1Calcium Acetate(1) Ale; Beer; Light beer; Malt liquor; Porter; Stout(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
C.1ACalcium Acid Pyrophosphate(1) Baking powder(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
C.2Calcium Carbonate(1) Ice cream mix; Ice milk mix; Wine(1) Good Manufacturing Practice
(2) Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the 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.3Calcium Chloride(1) Ale; Beer; Light beer; Malt liquor; Porter; Stout(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
C.4Calcium Citrate(1) Infant formula(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
C.5Calcium FumarateUnstandardized foodsGood Manufacturing Practice
C.6Calcium GluconateUnstandardized foodsGood Manufacturing Practice
C.7Calcium 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.8Calcium Lactate(1) Baking powder(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
C.9Calcium 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.10Calcium Phosphate, dibasicUnstandardized foodsGood Manufacturing Practice
C.11Calcium 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.12Calcium Phosphate, tribasicUnstandardized foodsGood Manufacturing Practice
C.13Calcium SulphateAle; Beer; Light beer; Malt liquor; Porter; Stout; WineGood Manufacturing Practice
C.13ACarbon Dioxide(Naming the variety) CheeseGood Manufacturing Practice
C.14Citric Acid(1) Ale; Beer; Cider; Honey wine; Malt liquor; Porter; Stout; Wine(1) Good Manufacturing Practice
(2) Apple (or rhubarb) and (naming the fruit) jam; Apricot nectar; Beans; Beans with pork; Canned mushrooms; Canned (naming the fruit); Canned (naming the vegetable); Canned tomatoes; Concentrated tomato paste; Fig marmalade; Fig marmalade with pectin; Frozen mushrooms; Frozen (naming the fruit); Frozen (naming the vegetable); Grape juice; Mincemeat; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; Olives; Peach nectar; Pear nectar; Pickles; Pineapple marmalade; Pineapple marmalade with pectin; Relishes; Tomato juice; Tomato paste; Tomato pulp; Tomato puree(2) Good Manufacturing Practice
(3) Canned shellfish; Canned spring mackerel; Dried egg-white (dried albumen); Dried whole egg; Dried yolk; Frozen cooked shrimp; Frozen egg-white (frozen albumen); Frozen whole egg; Frozen yolk; Gelatin; Liquid egg-white (liquid albumen); Liquid whole egg; Liquid yolk(3) Good Manufacturing Practice
(4) Cocoa products(4) 1.0%, singly or in combination with tartaric acid, calculated on a fat-free basis
(5) Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cottage cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Creamed cottage cheese; Ice cream mix; Ice milk mix; (naming the variety) Whey cheese; Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Sherbet(5) Good Manufacturing Practice
(6) French dressing; Margarine; Mayonnaise; Salad dressing(6) Good Manufacturing Practice
(7) Infant formula(7) Good Manufacturing Practice
(8) Unstandardized foods(8) Good Manufacturing Practice
C.15Cream of TartarSame foods as listed for Potassium Acid TartrateSame levels as prescribed for Potassium Acid Tartrate
F.1Fumaric Acid(1) Gelatin(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
(3) Wine(3) Good Manufacturing Practice
G.1Gluconic AcidUnstandardized foodsGood Manufacturing Practice
G.2Glucono-delta-lactoneUnstandardized foodsGood Manufacturing Practice
H.1Hydrochloric Acid(1) Ale; Beer; Gelatin; Light beer; Malt liquor; Porter; Stout(1) Good Manufacturing Practice
(2) Infant formula(2) Good Manufacturing Practice
L.1Lactic Acid(1) Ale; Baking powder; Beer; Bread; Cider; Cottage cheese; Creamed cottage cheese; Dried egg-white (dried albumen); Dried whole egg; Dried yolk; French dressing; Frozen egg-white (frozen albumen); Frozen whole egg; Frozen yolk; Ice cream mix; Ice milk mix; Liquid egg-white (liquid albumen); Liquid whole egg; Liquid yolk; Malt liquor; Mayonnaise; Olives; Pickles; Porter; Relishes; Salad dressing; Sherbet; Stout(1) Good Manufacturing Practice
(2) Canned pears; Canned strawberries(2) Good Manufacturing Practice
(3) Margarine(3) Good Manufacturing Practice
(4) Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the variety) Whey cheese(4) Good Manufacturing Practice
(5) Unstandardized foods(5) Good Manufacturing Practice
(6) Wine(6) Good Manufacturing Practice
M.2Magnesium 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.3Magnesium CitrateSoft drinksGood Manufacturing Practice
M.4Magnesium FumarateUnstandardized foodsGood Manufacturing Practice
M.5Magnesium 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.6Magnesium OxideIce cream mix; Ice milk mixGood Manufacturing Practice
M.6AMagnesium PhosphateBacterial culturesGood Manufacturing Practice
M.7Magnesium Sulphate(1) Ale; Beer; Light beer; Malt liquor; Porter; Stout(1) Good Manufacturing Practice
(2) Bacterial cultures(2) Good Manufacturing Practice
M.8Malic 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) Good Manufacturing Practice
(3) Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the variety) Whey cheese(3) Good Manufacturing Practice
(4) Unstandardized foods(4) Good Manufacturing Practice
(5) Wine(5) Good Manufacturing Practice
M.8AManganese SulphateBacterial culturesGood Manufacturing Practice
M.9Metatartaric AcidWine0.01%
P.1Phosphoric Acid(1) Ale; Beer; Cottage Cheese; Creamed cottage cheese; Gelatin; Light beer; Malt liquor; Mono-glycerides and mono- and diglycerides; Porter; Stout(1) Good Manufacturing Practice
(2) Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the 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 fat-free basis
P.2Potassium Acid Tartrate(1) Baking powder; Honey wine(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
(3) Wine(3) 0.42%
P.3Potassium Aluminum Sulphate(1) Ale; Baking powder; Beer; Light beer; Malt liquor; Oil-soluble annatto; Porter; Stout(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
P.4Potassium 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 (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the 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.5Potassium 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 (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the 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.6Potassium ChlorideAle; Beer; Light beer; Malt liquor; Porter; StoutGood Manufacturing Practice
P.7Potassium 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.8Potassium FumarateUnstandardized foodsGood Manufacturing Practice
P.9Potassium Hydroxide(1) Oil-soluble 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 by-product(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.9APotassium LactateMargarineGood Manufacturing Practice
P.10Potassium Phosphate, dibasicUnstandardized foodsGood Manufacturing Practice
P.11Potassium SulphateAle; Beer; Light beer; Malt liquor; Porter; StoutGood Manufacturing Practice
P.12Potassium TartrateCiderGood Manufacturing Practice
S.1Sodium AcetateUnstandardized foodsGood Manufacturing Practice
S.2Sodium Acid Pyrophosphate(1) Baking powder(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
S.3Sodium Acid TartrateBaking PowderGood Manufacturing Practice
S.4Sodium Aluminum PhosphateUnstandardized foodsGood Manufacturing Practice
S.5Sodium Aluminum Sulphate(1) Baking powder(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
S.6Sodium Bicarbonate(1) Apple (or rhubarb) and (naming the fruit) jam; Baking powder; Dried egg-white (dried albumen); Dried whole egg; Dried yolk; Fig marmalade; Fig marmalade with pectin; Frozen egg-white (frozen albumen); Frozen whole egg; Frozen yolk; Ice cream mix; Ice milk mix; Liquid egg-white (liquid albumen); Liquid whole egg; Liquid yolk; Malted milk powder; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; Oil-soluble annatto; Pineapple marmalade; Pineapple marmalade with pectin; Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product(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 (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the 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.7Sodium Bisulphate(1) Ale; Beer; Light beer; Malt liquor; Porter; Stout(1) Good Manufacturing Practice
(2) Unstandardized bakery products(2) Good Manufacturing Practice
S.8Sodium Carbonate(1) Apple (or rhubarb) and (naming the fruit) jam; Dried egg-white (dried albumen); Dried whole egg; Dried yolk; Fig marmalade; Fig marmalade with pectin; Frozen egg-white (frozen albumen); Frozen whole egg; Frozen yolk; Gelatin; Ice cream mix; Ice milk mix; Liquid egg-white (liquid albumen); Liquid whole egg; Liquid yolk; Meat binder or (naming the meat product) binder where sold for use in preserved meat or preserved meat by-product; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; Pineapple marmalade; Pineapple 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 (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the variety) Whey cheese(3) Good Manufacturing Practice
(4) Margarine(4) Good Manufacturing Practice
(5) Unstandardized foods(5) Good Manufacturing Practice
S.9Sodium 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.12Sodium FumarateUnstandardized foodsGood Manufacturing Practice
S.13Sodium GluconateUnstandardized foodsGood Manufacturing Practice
S.14Sodium HexametaphosphateUnstandardized foodsGood Manufacturing Practice
S.15Sodium 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) Partly skimmed milk; (naming the flavour) Skim milk; Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product(2) Good Manufacturing Practice
(3) Infant formula(3) Good Manufacturing Practice
(4) Margarine(4) Good Manufacturing Practice
(5) Unstandardized foods(5) Good Manufacturing Practice
(6) (Naming the variety) Whey cheese; Whey cheese(6) Good Manufacturing Practice
S.16Sodium Lactate(1) Margarine(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
S.17Sodium 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.18Sodium Phosphate, monobasic(1) Ale; Beer; Light beer; Malt liquor; Porter; Stout(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
S.19Sodium Phosphate, tribasic(1) Ale; Beer; Light beer; Malt liquor; Porter; Stout(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
S.20Sodium 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.21Sodium Pyrophosphate, tetrabasicUnstandardized foodsGood Manufacturing Practice
S.22Sodium TripolyphosphateUnstandardized foodsGood Manufacturing Practice
S.23Sulphuric AcidAle; Beer; Light beer; Malt liquor; Porter; StoutGood Manufacturing Practice
S.24Sulphurous AcidGelatinGood Manufacturing Practice provided the finished product does not contain more than 500 p.p.m. calculated as sulphur dioxide
T.1Tartaric 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) Good Manufacturing Practice
(3) Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the 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 fat-free 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;
  • SOR/2007-75, s. 8;
  • SOR/2010-41, s. 9(E);
  • SOR/2010-94, s. 8(E);
  • SOR/2010-142, s. 56;
  • SOR/2010-143, ss. 32 to 36;
  • SOR/2012-43, ss. 32 to 34, 35(F), 36;
  • SOR/2012-103, ss. 1(F), 2.

TABLE XI

PART I

Food Additives That May Be Used as Class I Preservatives

Item No.Column IColumn IIColumn III
AdditivePermitted in or UponMaximum Level of Use
A.1Acetic Acid(1) Preserved fish; Preserved meat; Preserved meat by-product; Preserved poultry meat; Preserved poultry meat by-product; Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
A.2Ascorbic 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 by-product (Division 14 only); Porter; Preserved fish; Frozen minced fish; Frozen comminuted fish; Preserved meat; Preserved meat by-product; Preserved poultry meat; Preserved poultry meat by-product; Pumping pickle; Cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product; Stout; Wine(1) Good Manufacturing Practice
(2) Canned applesauce(2) If used either singly or in combination with Iso-Ascorbic 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
(5) Canned mandarin oranges(5) 400 p.p.m.
C.1Calcium AscorbateSame foods as listed for Ascorbic AcidSame levels as prescribed for Ascorbic Acid
E.1Erythorbic Acid(1) Ale; Beer; Cider; Frozen fruit; Headcheese; Light beer; Malt liquor; Meat binder for preserved meat and preserved meat by-product (Division 14 only); Porter; Preserved fish; Frozen minced fish; Frozen comminuted fish; Glaze of frozen fish; Preserved meat; Preserved meat by-product; Preserved poultry meat; Preserved poultry meat by-product; Pumping pickle; Cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product; 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.1Iso-Ascorbic AcidSame foods as listed for Erythorbic AcidSame levels as prescribed for Erythorbic Acid
P.1Potassium Nitrate(1) Meat binder for dry sausage, semi-dry sausage, preserved meat and preserved meat by-products 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, semi-dry sausage, preserved meat or preserved meat by-products 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 by-products 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 by-products 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, semi-dry sausage, preserved meat and preserved meat by-products 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, semi-dry sausage, preserved meat or preserved meat by-products 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.2Potassium Nitrite(1) Meat binder, pumping pickle, cover pickle and dry cure employed in the curing of preserved meat and preserved meat by-products (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 by-products 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 by-products (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 by-products, 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 by-products (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 by-products shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
S.1Sodium AscorbateSame foods as listed for Ascorbic AcidSame levels as prescribed for Ascorbic Acid
S.2Sodium 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.3Sodium Iso-AscorbateSame foods as listed for Erythorbic AcidSame levels as prescribed for Erythorbic Acid
S.4Sodium Nitrate(1) Meat binder for dry sausage, semi-dry sausage, preserved meat and preserved meat by-products 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, semi-dry sausage, preserved meat or preserved meat by-products 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 by-products 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 by-products 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, semi-dry sausage, preserved meat and preserved meat by-products 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, semi-dry sausage, preserved meat or preserved meat by-products 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.5Sodium Nitrite(1) Meat binder, pumping pickle, cover pickle and dry cure employed in the curing of preserved meat and preserved meat by-products (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 by-products 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 by-products (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 by-products, 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 by-products (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 by-products shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
W.1Wood Smoke(1) (naming the variety) Cheese; Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients)(1) Good Manufacturing Practice
(2) Preserved fish; Preserved meat (Divisions 14 and 21); Preserved meat by-product (Divisions 14 and 21); Preserved poultry meat; Preserved poultry meat by-product; Sausage(2) Good Manufacturing Practice
(3) Unstandardized foods(3) Good Manufacturing Practice

PART II

Food Additives That May Be Used as Class II Preservatives

Item No.Column IColumn IIColumn III
AdditivePermitted in or UponMaximum Level of Use
B.1Benzoic Acid(1) Apple (or rhubarb) and (naming the fruit) jam; Concentrated (naming the fruit) juice except frozen concentrated orange juice; Fig marmalade with pectin; Mincemeat; (naming the citrus fruit) Marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; (naming the fruit) Juice; (naming the fruits) Juice; Packaged fish and meat products that are marinated or otherwise cold-processed (Division 21); Pickles; Pineapple marmalade with pectin; Relishes; 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 by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product]

(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.1Calcium SorbateSame foods as listed for sorbic acidSame levels as prescribed for Sorbic Acid
C.2Carnobacterium maltaromaticum CB1(1) Vacuum-packed wieners(1) Good Manufacturing Practice
(2) Vacuum-packed sliced roast beef in accordance with section B.14.005(2) Good Manufacturing Practice
(3) Vacuum-packed sliced cooked ham in accordance with section B.14.005 or B.14.031(3) Good Manufacturing Practice
(4) Vacuum-packed sliced cooked turkey in accordance with section B.22.006 or B.22.021(4) Good Manufacturing Practice
H.14-HexylresorcinolCrustaceansGood Manufacturing Practice. Residues in the edible portion of the uncooked product not to exceed 1.0 p.p.m.
M.1Methyl-ρ-hydroxy Benzoate(1) Apple (or rhubarb) and (naming the fruit) jam; Concentrated (naming the fruit) juice except frozen concentrated orange juice; Fig marmalade with pectin; Mincemeat; (naming the citrus fruit) Marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; (naming the fruit) Juice; (naming the fruits) Juice; Packaged fish and meat products that are marinated or otherwise cold-processed (Division 21); Pickles; Pineapple marmalade with pectin; Relishes; 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 by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product]

(2) 1,000 p.p.m.
M.2Methyl ParabenSame foods as listed for Methyl-p-hydroxy BenzoateSame levels as prescribed for Methyl-p-hydroxy Benzoate
P.1Potassium BenzoateSame foods as listed for Benzoic Acid1,000 p.p.m. calculated as Benzoic Acid
P.2Potassium BisulphiteSame foods as listed for Sulphurous AcidSame levels as prescribed for Sulphurous Acid
P.3Potassium MetabisulphiteSame foods as listed for Sulphurous AcidSame levels as prescribed for Sulphurous Acid
P.4Potassium SorbateSame foods as listed for Sorbic AcidSame levels as prescribed for Sorbic Acid
P.5Propyl-ρ-hydroxy Benzoate(1) Apple (or rhubarb) and (naming the fruit) jam; Concentrated (naming the fruit) juice except frozen concentrated orange juice; Fig marmalade with pectin; Mincemeat; (naming the citrus fruit) Marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; (naming the fruit) Juice; (naming the fruits) Juice; Packaged fish and meat products that are marinated or otherwise cold-processed (Division 21); Pickles; Pineapple marmalade with pectin; Relishes; 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 by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product]

(2) 1,000 p.p.m.
P.6Propyl ParabenSame foods as listed for Propyl-p-hydroxy BenzoateSame levels as prescribed for Propyl-p-hydroxy Benzoate
S.01Sodium Acetate(1) Brawn; Headcheese; Meat by-product loaf; Meat loaf; Potted meat; Potted meat by-product; Prepared meat; Prepared meat by-product; Prepared poultry meat; Prepared poultry meat by-product; Preserved meat; Preserved meat by-product; Preserved poultry meat; Preserved poultry meat by-product; Sausage(1) Good Manufacturing Practice
  • (2) Unstandardized preparations of

    • (a) meat and meat by-product (Division 14); and

    • (b) poultry meat and poultry meat by-product

(2) Good Manufacturing Practice
S.1Sodium BenzoateSame foods as listed for Benzoic Acid1,000 p.p.m. calculated as Benzoic Acid
S.2Sodium BisulphiteSame foods as listed for Sulphurous AcidSame levels as prescribed for Sulphurous Acid
S.21Sodium Diacetate(1) Brawn; Headcheese; Meat by-product loaf; Meat loaf; Potted meat; Potted meat by-product; Prepared fish or prepared meat (Division 21); Prepared meat; Prepared meat by-product; Prepared poultry meat; Prepared poultry meat by-product; Preserved fish or preserved meat (Division 21); Preserved meat; Preserved meat by-product; Preserved poultry meat; Preserved poultry meat by-product; Sausage(1) 0.25% of final product weight
  • (2) Unstandardized preparations of

    • (a) meat and meat by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product

(2) 0.25% of final product weight
S.3Sodium MetabisulphiteSame foods as listed for Sulphurous AcidSame levels as prescribed for Sulphurous Acid
S.4Sodium Salt of Methyl-ρ-hydroxy Benzoic AcidSame foods as listed for Methyl-p-hydroxy Benzoate1,000 p.p.m. calculated as Methyl-p-hydroxy Benzoate
S.5Sodium Salt of Propyl-ρ-hydroxy Benzoic AcidSame foods as listed for Propyl-p-hydroxy Benzoate1,000 p.p.m. calculated as Propyl-p-hydroxy Benzoate
S.6Sodium SorbateSame foods as listed for Sorbic AcidSame levels as prescribed for Sorbic Acid
S.7Sodium SulphiteSame foods as listed for Sulphurous AcidSame levels as prescribed for Sulphurous Acid
S.8Sodium DithioniteSame foods as listed for Sulphurous AcidSame levels as prescribed for Sulphurous Acid
S.9Sorbic Acid(1) Apple (or rhubarb) and (naming the fruit) jam; Cold-processed smoked and salted fish paste; Concentrated (naming the fruit) juice except frozen concentrated orange juice; Fig marmalade with pectin; Mincemeat; (naming the citrus fruit) Marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; (naming the fruit) Juice; (naming the fruits) Juice; (naming the source of the glucose) Syrup; Pickles; Pineapple marmalade with pectin; Relishes; Smoked or salted dried fish; 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 by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product]

(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.10Sulphurous 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; Concentrated (naming the fruit) juice except frozen concentrated orange juice; Fancy molasses; Fig marmalade with pectin; Frozen sliced apples; Gelatin; Mincemeat; (naming the citrus fruit) Marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; (naming the fruit) Juice; (naming the fruits) Juice; (naming the source of the glucose) Syrup; Pickles; Pineapple marmalade with pectin; Refiners’ molasses; Relishes; Table molasses; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree(3) 500 p.p.m. calculated as sulphur dioxide
(4) Unstandardized 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 by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product]

(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

Item No.Column IColumn IIColumn III
AdditivePermitted in or UponMaximum Level of Use
C.1Calcium 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.2Calcium SorbateSame foods as listed for Sorbic AcidSame maximum levels of use as listed for Sorbic Acid
N.1Natamycin(1) The surface of (naming the 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 (naming the 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.1Potassium 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.2Propionic Acid(1) Bread(1) 2,000 p.p.m.
(2) (naming the variety) Cheese; Cheddar cheese; Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the 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 by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product

(3) 2,000 p.p.m.
S.1Sodium Diacetate(1) Bread(1) 3,000 p.p.m.
  • (2) Unstandardized foods [except unstandardized preparations of

    • (a) meat and meat by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product]

(2) 3,000 p.p.m.
S.2Sodium PropionateSame foods as listed for Propionic Acid2,000 p.p.m. calculated as Propionic Acid
S.3Sodium SorbateSame foods as listed for Sorbic AcidSame maximum levels of use as listed for Sorbic Acid
S.4Sorbic Acid(1) Bread(1) 1,000 p.p.m.
(2) (naming the variety) Cheese; Cheddar cheese; Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the 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 by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-products

(4) 1,000 p.p.m.

PART IV

Food Additives That May Be Used as Class IV Preservatives

Item No.Column IColumn IIColumn III
AdditivePermitted in or UponMaximum Level of Use
A.1Ascorbic Acid(1) Fats and oils; Lard; Monoglycerides and diglycerides; Shortening(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
A.2Ascorbyl 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 by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product]

(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
(4) Infant formula(4) 0.001% as consumed
A.3Ascorbyl 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.1Butylated Hydroxyanisole (a mixture of 2-tertiarybutyl-4- hydroxyanisole and 3-tertiarybutyl-4- hydroxyanisole)(1) Fats and oils, lard, shortening(1) 0.02%. If butylated hydroxytoluene, propyl gallate or tertiary butyl hydroquinone, singly or in combination, 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 or both are also used, the total must not exceed 0.005%
(3) Chewing gum(3) 0.02%. If butylated hydroxytoluene or propyl gallate or both are 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 or both are also used, the total must not exceed 0.125%
(5) Citrus oils(5) 0.5%. If butylated hydroxytoluene or propyl gallate or both are 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 confectionery mixes(8) 0.009%
(9) Active dry yeast(9) 0.1%
  • (10) Other unstandardized foods [except unstandardized preparations of

    • (a) meat and meat by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product]

(10) 0.02% of the fat or the oil content of the food. If butylated hydroxytoluene or propyl gallate or both are 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.2Butylated Hydroxytoluene (3,5-ditertiarybutyl-4-hydroxytoluene)(1) Fats and oils, lard, shortening(1) 0.02%. If butylated hydroxyanisole, propyl gallate or tertiary butyl hydroquinone, singly or in combination, is also used, the total must not exceed 0.02%
(2) Dried breakfast cereals; Dehydrated potato products(2) 0.005%. If butylated hydroxyanisole or propyl gallate or both are also used, the total must not exceed 0.005%
(3) Chewing gum(3) 0.02%. If butylated hydroxyanisole or propyl gallate or both are 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 or both are also used, the total must not exceed 0.125%
(5) Citrus oils(5) 0.5%. If butylated hydroxyanisole or propyl gallate or both are 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 by-products (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product]

(9) 0.02% of the fat or the oil content of the food. If butylated hydroxyanisole or propyl gallate or both are 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.1Citric 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 by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product]

(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.1.01Citric Acid Esters of Mono- and Di-glycerides(1) Fats and oils; Lard; Monoglycerides and diglycerides; Shortening(1) Good Manufacturing Practice
  • (2) Unstandardized foods [except unstandardized preparations of

    • (a) meat and meat by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product]

(2) Good Manufacturing Practice
(3) Margarine(3) 0.01% of the fat content. If monoglyceride citrate, monoisopropyl citrate or stearyl citrate, singly or in combination, is also used, the total must not exceed 0.01% of the fat content
C.1.1L-CysteineNutritional supplements set out in section B.24.201Good Manufacturing Practice
C.2L-Cysteine HydrochlorideSulphite replacement formulations for prepared fruits and vegetablesGood Manufacturing Practice
G.1Gum 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 by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product]

(2) Good Manufacturing Practice
L.1Lecithin(1) Fats and oils; Lard; Monoglycerides and diglycerides; Shortening(1) Good Manufacturing Practice
  • (2) Unstandardized foods [except unstandardized preparations of

    • (a) meat and meat by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product]

(2) Good Manufacturing Practice
L.2Lecithin 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 by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product]

(2) Good Manufacturing Practice
M.1Monoglyceride 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 by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product]

(2) Good Manufacturing Practice
(3) Margarine(3) 0.01% of the fat content. If citric acid esters of mono- and di-glycerides, monoisopropyl citrate or stearyl citrate, singly or in combination, is also used, the total must not exceed 0.01% of the fat content
M.2Monoisopropyl 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 by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product]

(2) Good Manufacturing Practice
(3) Margarine(3) 0.01% of the fat content. If citric acid esters of mono- and di-glycerides, monoglyceride citrate or stearyl citrate, singly or in combination, is also used, the total must not exceed 0.01% of the fat content
P.1Propyl Gallate(1) Fats and oils, lard, shortening(1) 0.02%. If butylated hydroxyanisole, butylated hydroxytoluene or tertiary butyl hydroquinone, singly or in combination, 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 or both are also used, the total must not exceed 0.005%
(3) Chewing gum(3) 0.02%. If butylated hydroxyanisole or butylated hydroxytoluene or both are also used, the total must not exceed 0.02%
(4) Essential oils; Dry flavours(4) 0.125%. If butylated hydroxyanisole or butylated hydroxytoluene or both are also used, the total must not exceed 0.125%
(5) Citrus oils(5) 0.5%. If butylated hydroxyanisole or butylated hydroxytoluene or both are also used, the total must not exceed 0.5%
  • (6) Other unstandardized foods [except unstandardized preparations of

    • (a) meat and meat by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product]

(6) 0.02% of the fat or the oil content of the food. If butylated hydroxyanisole or butylated hydroxytoluene or both are 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.1Tartaric 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 by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product]

(2) Good Manufacturing Practice
T.1ATertiary Butyl HydroquinoneFats and oils, lard, shortening0.02%. If butylated hydroxyanisole, butylated hydroxytoluene or propyl gallate, singly or in combination, is also used, the total must not exceed 0.02%
T.2Tocopherols (alpha-tocopherol; tocopherols concentrate, mixed)(1) Fats and oils; Lard; Monoglycerides and diglycerides; Shortening(1) Good Manufacturing Practice
  • (2) Unstandardized foods [except unstandardized preparations of

    • (a) meat and meat by-product (Divisions 14 and 21);

    • (b) fish; and

    • (c) poultry meat and poultry meat by-product]

(2) Good Manufacturing Practice
(3) Infant formula(3) 0.001% as consumed
  • 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;
  • SOR/2010-94, s. 8(E);
  • SOR/2010-141, ss. 1, 2;
  • SOR/2010-264, s. 4;
  • SOR/2011-235, ss. 7 to 13, 16(F);
  • SOR/2011-280, ss. 7, 8;
  • SOR/2012-43, ss. 37 to 42;
  • SOR/2012-104, ss. 16(F), 17, 18.

TABLE XII

Food Additives That May Be Used as Sequestering Agents

Item No.Column IColumn IIColumn III
AdditivePermitted in or UponMaximum Level of Use
A.1Ammonium Citrate, dibasicUnstandardized foodsGood Manufacturing Practice
A.2Ammonium Citrate, monobasicUnstandardized foodsGood Manufacturing Practice
C.1Calcium CitrateUnstandardized foodsGood Manufacturing Practice
C.2Calcium Disodium Ethylenediaminetetraacetate (Calcium Disodium EDTA)(1) Ale; Beer; Malt liquor; Porter; Stout(1) 25 p.p.m. calculated as the anhydrous form
(2) French dressing; Mayonnaise; Salad dressing; Unstandardized dressings; Unstandardized sauces(2) 75 p.p.m. calculated as the anhydrous form
(3) Potato salad; Unstandardized sandwich spreads(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) Beans; Beans with pork; Canned legumes except canned green beans, canned peas and canned wax beans(8) 365 p.p.m. calculated as the anhydrous form
(9) Canned sea snails; Canned snails(9) 300 p.p.m. calculated as the anhydrous form
(10) Ready-to-drink teas; Soft drinks(10) 33 p.p.m. calculated as the anhydrous form
(11) Pasteurized sous-vide potatoes(11) 100 p.p.m., singly or in combination with disodium EDTA, calculated as the anhydrous disodium EDTA form
C.3[Repealed, SOR/2012-43, s. 43]
C.4Calcium Phosphate, monobasic(1) Ice cream mix; Ice milk mix; Sherbet(1) Good Manufacturing Practice
(2) Unstandardized dairy products(2) Good Manufacturing Practice
C.5Calcium Phosphate, tribasicIce cream mix; Ice milk mixGood Manufacturing Practice
C.6Calcium PhytateGlazed fruitGood Manufacturing Practice
C.7Citric Acid(1) Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product(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.1Disodium Ethylenediaminetetraacetate (Disodium EDTA)(1) Dressing and sauces(1) 70 p.p.m.
(2) Unstandardized sandwich spreads(2) 90 p.p.m
(3) Beans; Beans with pork; Canned legumes except canned green beans, canned peas and canned wax beans(3) 165 p.p.m.
(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) Pasteurized sous-vide potatoes(6) 100 p.p.m., singly or in combination with calcium disodium EDTA, calculated as anhydrous disodium EDTA
(7) Edible coating for sausages(7) 80 p.p.m. in the edible coating, calculated on the basis of the whole sausage
D.2[Repealed, SOR/2012-43, s. 45]
G.1GlycineMono- and diglycerides0.02%
P.1Phosphoric AcidMono- and diglycerides0.02%
P.2Potassium 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 by-product; solid cut poultry meat; prepared poultry meat; prepared poultry meat by-product(3) 0.5% total added phosphate, calculated as sodium phosphate, dibasic
P.3Potassium Pyrophosphate, tetrabasic(1) Meat tenderizers(1) Good Manufacturing Practice
(2) Solid cut meat; prepared meat; prepared meat by-product; solid cut poultry meat; prepared poultry meat; prepared poultry meat by-product(2) 0.5% total added phosphate, calculated as sodium phosphate, dibasic
P.4Potassium Phosphate, dibasicSolid cut meat; prepared meat; prepared meat by-product; solid cut poultry meat; prepared poultry meat; prepared poultry meat by-product0.5% total added phosphate, calculated as sodium phosphate, dibasic
S.1Sodium 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 by-product; solid cut poultry meat; prepared poultry meat; prepared poultry meat by-product(6) 0.5% total added phosphate, calculated as sodium phosphate, dibasic
S.2Sodium Citrate(1) Ice cream mix; Ice milk mix; Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product; Sherbet(1) Good Manufacturing Practice
(2) Unstandardized foods(2) Good Manufacturing Practice
S.3Sodium Hexametaphosphate(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 by-product; solid cut poultry meat; prepared poultry meat; prepared poultry meat by-product(6) 0.5% total added phosphate, calculated as sodium phosphate, dibasic
(7) Liquid whey destined for the manufacture of concentrated or dried whey products(7) 800 p.p.m. in the concentrated or dried whey products
S.4Sodium 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 by-product; solid cut poultry meat; prepared poultry meat; prepared poultry meat by-product(5) 0.5% total added phosphate, calculated as sodium phosphate, dibasic
S.5Sodium 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 by-product; solid cut poultry meat; prepared poultry meat; prepared poultry meat by-product(5) 0.5% total added phosphate, calculated as sodium phosphate, dibasic
S.6Sodium 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 by-product; solid cut poultry meat; prepared poultry meat; prepared poultry meat by-product(6) 0.5% total added phosphate, calculated as sodium phosphate, dibasic
S.7Sodium Tripolyphosphate(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 by-product; solid cut poultry meat; prepared poultry meat; prepared poultry meat by-product(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.8Stearyl CitrateMargarine0.01% of the fat content. If citric acid esters of mono- and di-glycerides, monoglyceride citrate or monoisopropyl citrate, singly or in combination, is 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;
  • SOR/2010-40, s. 2;
  • SOR/2010-142, ss. 57, 58;
  • SOR/2010-143, ss. 37(F), 38;
  • SOR/2011-235, s. 14;
  • SOR/2012-43, ss. 43 to 45;
  • SOR/2012-104, s. 19(F);
  • SOR/2012-112, s. 1.

TABLE XIII

Food Additives That May Be Used as Starch Modifying Agents

Item No.Column IColumn IIColumn III
AdditivePermitted in or UponMaximum Level of Use
A.1Acetic AnhydrideStarchGood Manufacturing Practice
A.2Adipic AcidStarchGood Manufacturing Practice
A.3Aluminum SulphateStarchGood Manufacturing Practice
E.1EpichlorhydrinStarchGood Manufacturing Practice
H.1Hydrochloric AcidStarchGood Manufacturing Practice
H.2Hydrogen PeroxideStarchGood Manufacturing Practice
M.1Magnesium SulphateStarch0.4%
N.1Nitric AcidStarchGood Manufacturing Practice
O.1Octenyl Succinic Anhydride (OSA)StarchGood Manufacturing Practice
P.1Peracetic AcidStarchGood Manufacturing Practice
P.2Phosphorus OxychlorideStarchGood Manufacturing Practice
P.3Potassium PermanganateStarch50 p.p.m. of Manganese Sulphate calculated as Manganese
P.4Propylene OxideStarch25%
S.1Sodium AcetateStarchGood Manufacturing Practice
S.2Sodium BicarbonateStarchGood Manufacturing Practice
S.3Sodium CarbonateStarchGood Manufacturing Practice
S.4Sodium ChloriteStarchGood Manufacturing Practice
S.5Sodium HydroxideStarchGood Manufacturing Practice
S.6Sodium HypochloriteStarchGood Manufacturing Practice
S.7Sodium TrimetaphosphateStarch400 p.p.m. calculated as Phosphorus
S.7ASodium TripolyphosphateStarchTotal residual phosphate not to exceed 0.4% (calculated as Phosphorus)
S.8Succinic AnhydrideStarchGood Manufacturing Practice
S.9Sulphuric AcidStarchGood Manufacturing Practice
  • SOR/94-689, s. 2(F);
  • SOR/2012-106, s. 2.

TABLE XIV

Food Additives That May Be Used as Yeast Foods

Item No.Column IColumn IIColumn III
AdditivePermitted in or UponMaximum Level of Use
A.1Ammonium 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.2Ammonium 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 products(3) Good Manufacturing Practice
A.3Ammonium 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 products(3) Good Manufacturing Practice
A.4Ammonium 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 products(3) Good Manufacturing Practice
C.1Calcium Carbonate(1) Bread(1) 2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
(2) Unstandardized bakery products(2) Good Manufacturing Practice
C.2Calcium ChlorideUnstandardized bakery productsGood Manufacturing Practice
C.3Calcium CitrateUnstandardized bakery productsGood Manufacturing Practice
C.4Calcium Lactate(1) Bread(1) 2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
(2) Unstandardized bakery products(2) Good Manufacturing Practice
C.5Calcium Phosphate, dibasic(1) Bread(1) 2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
(2) Unstandardized bakery products(2) Good Manufacturing Practice
C.6Calcium 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 products(3) Good Manufacturing Practice
C.7Calcium Phosphate, tribasicUnstandardized bakery productsGood Manufacturing Practice
C.8Calcium Sulphate(1) Bread(1) 5,000 p.p.m. of the flour
(2) Unstandardized bakery products(2) Good Manufacturing Practice
F.1Ferrous SulphateBacterial culturesGood Manufacturing Practice
M.1Manganese SulphateAle; Beer; Light beer; Malt liquor; Porter; StoutGood Manufacturing Practice
P.1Phosphoric AcidAle; Beer; Light beer; Malt liquor; Porter; StoutGood Manufacturing Practice
P.2Potassium Chloride(1) Ale; Beer; Light beer; Malt liquor; Porter; Stout(1) Good Manufacturing Practice
(2) Unstandardized bakery products(2) Good Manufacturing Practice
P.4Potassium Phosphate, dibasic(1) Ale; Beer; Cider; Honey wine; Light beer; Malt liquor; Porter; Stout; Wine(1) Good Manufacturing Practice
(2) Unstandardized bakery products(2) Good Manufacturing Practice
P.5Potassium Phosphate, monobasicAle; Beer; Cider; Honey wine; Light beer; Malt liquor; Porter; Stout; WineGood Manufacturing Practice
S.1Sodium SulphateUnstandardized bakery productsGood Manufacturing Practice
U.1[Repealed, SOR/87-5, s. 1]
Z.1Zinc 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;
  • SOR/2010-41, ss. 7(E), 9(E).

TABLE XV

Food Additives That May Be Used as Carrier or Extraction Solvents

Item No.Column IColumn IIColumn IIIColumn IV
AdditivePermitted in or UponMaximum ResidueMaximum Level of Use
1Acetone(1) Spice extracts; Natural extractives(1) 30 p.p.m.
(2) Meat and Egg Marking Inks(2) Good Manufacturing Practice
2Benzyl Alcohol(1) (naming the flavour) Flavour (Division 10)(1) Good Manufacturing Practice
(2) Unstandardized flavouring preparations(2) Good Manufacturing Practice
31,3-Butylene Glycol(1) (naming the flavour) Flavour (Division 10)(1) Good Manufacturing Practice
(2) Unstandardized flavouring preparations(2) Good Manufacturing Practice
3.1Carbon 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); Pre-isomerized 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
4Castor OilOil-soluble annatto; Annatto butter colour; Annatto margarine colourGood Manufacturing Practice
4.1Citric Acid Esters of Mono- and Di-glycerides(1) Natural extractives; Spice extracts(1) Good Manufacturing Practice
(2) Unstandardized flavouring preparations(2) Good Manufacturing Practice
5Ethyl 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.
6Ethyl 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); Pre-isomerized hop extract in accordance with subparagraph B.02.134(1)(a)(iii)(6) Good Manufacturing Practice
6.AEthyl alcohol denatured with methanolVegetable oil seed meals10 p.p.m. methanol
7[Repealed, SOR/82-406, s. 1]
8Glycerol (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
9Glyceryl diacetate(1) (naming the flavour) Flavour (Division 10)(1) Good Manufacturing Practice
(2) Unstandardized flavouring preparations(2) Good Manufacturing Practice
10Glyceryl triacetate (Triacetin)(1) (naming the flavour) Flavour (Division 10)(1) Good Manufacturing Practice
(2) Unstandardized flavouring preparations(2) Good Manufacturing Practice
11Glyceryl tributyrate (Tributyrin)(1) (naming the flavour) Flavour (Division 10)(1) Good Manufacturing Practice
(2) Unstandardized flavouring preparations(2) Good Manufacturing Practice
12Hexane(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) Pre-isomerized 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 iso-alpha acid content of the pre-isomerized hop extract
13Isopropyl 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
14Methyl 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
14.1Methyl ethyl ketone (2-Butanone)Spice extracts; Natural extractives50 p.p.m.
15Methylene Chloride (Dichloro-methane)(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
16Monoglycerides and diglycerides(1) (naming the flavour) Flavour (Division 10)(1) Good Manufacturing Practice
(2) Oil-soluble 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
17Monoglyceride citrate(1) Spice extracts; Natural extractives(1) Good Manufacturing Practice
(2) Unstandardized flavouring preparations(2) Good Manufacturing Practice
182-NitropropaneVegetable oils0.5 p.p.m.
191,2-Propylene glycol (1,2-propanediol)(1) (naming the flavour) Extract; (naming the flavour) Essence; (naming the flavour) Flavour (Division 10)(1) Good Manufacturing Practice
(2) Oil-soluble 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
20Propylene glycol mono-esters and diesters of fat-forming fatty acidsOil-soluble annatto; Annatto butter colour; Annatto margarine colourGood Manufacturing Practice
21Triethyl-citrate(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;
  • SOR/2011-235, s. 15.
 
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