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Food and Drug Regulations - C.R.C., c. 870 (Section B.16.100)

B.16.100 No person shall sell any substance as a food additive unless the food additive is listed in one or more of the following Tables:

TABLE I

Food Additives That May Be Used as Anticaking Agents

Item No.	Column I	Column II	Column III
Additive	Permitted in or Upon	Maximum Level of Use
(5) Oil soluble annatto	(5) Good Manufacturing Practice

[...]

TABLE III

Food Additives That May Be Used as Colouring Agents

Item No.	Column I	Column II	Column III
Additive	Permitted in or Upon	Maximum Level of Use
(4) Vegetable fats and oils	(4) Good Manufacturing Practice in accordance with section B.09.001

[...]

TABLE IV

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

Item No.	Column I	Column II	Column III
Additive	Permitted in or Upon	Maximum Level of Use
A.10	Arabino-galactan	Essential oils; Pie filling mixes; Pudding mixes; Unstandardized beverage bases; Unstandardized beverage mixes; Unstandardized dressings	Good Manufacturing Practice
(2) Vegetable oils	(2) 0.025%
P.1B	Polyglycerol Esters of Interesterified Castor Oil Fatty Acids	(1) Chocolate products	(1) 0.5%
(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%
(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
(15) Vegetable oils	(15) 0.125%
P.3	Polyoxyethyl 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
(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%
(5) Vegetable oil creaming agents	(5) 2.0% of dry ingredient weight
S.18	Sorbitan Monostearate	(1) Imitation dry cream mix; Vegetable oil creaming agent; Whipped vegetable oil topping; Vegetable oil topping mix	(1) 0.4%. If Polyoxyethylene (20) sorbitan tristearate, Polysorbate 60 or Polyoxyethylene (20) sorbitan 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

[...]

TABLE V

Food Additives That May Be Used as Food Enzymes

Item No.	Column I	Column II	Column III
Additive	Permitted Source	Permitted in or Upon	Maximum Level of Use
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
(3) Modified fats and oils	(3) Good Manufacturing Practice
Aspergillus niger (pCaHj600/MBin118#11)	Modified fats and oils	Good Manufacturing Practice
Penicillium camembertii	(1) Edible fats and oils	(1) Good Manufacturing Practice

[...]

TABLE VII

Food Additives That May Be Used as Glazing and Polishing Agents

Item No.	Column I	Column II	Column III
Additive	Permitted in or Upon	Maximum Level of Use
M.2	Mineral Oil	Unstandardized confectionery	0.15%

[...]

TABLE VIII

Miscellaneous Food Additives

Item No.	Column I	Column II	Column III	Column IV
Additive	Permitted in or Upon	Purpose of Use	Maximum Level of Use
B.3	Brominated vegetable oil	(Naming the flavour) Flavour for use in beverages containing citrus or spruce oils	Density adjusting agent	15 p.p.m. in beverages containing citrus or spruce oils as consumed
C.12	Castor Oil	Unstandardized confectionery	Release agent	Good Manufacturing Practice
D.1	Dimethylpolysiloxane Formulations	(1) Apple (or rhubarb) and (naming the fruit) Jam; Fats and oils; Fig marmalade; Fig marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Pineapple marmalade; Pineapple marmalade with pectin; Reconstituted lemon juice; Reconstituted lime juice; Shortening; Skim milk powder; Wine	(1) Antifoaming agent	(1) 10 p.p.m. of dimethylpolysiloxane
G.4	Glycerol ester of wood rosin	Beverages containing citrus or spruce oils	Density adjusting agent	100 p.p.m.
(4) Whipped vegetable oil topping	(4) Bodying and texturizing agent	(4) 1.5%
M.7	Mineral 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%
(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.)
M.9	Mono- 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
O.2	Oxystearin	Cotton seed oil; Peanut oil; Soy bean oil	To inhibit crystal formation	0.125%
P.2	Petrolatum	(1) Bakery products	(1) Release agent	(1) 0.15% in accordance with section B.01.047. If mineral oil is also used as a release agent the total of any combination of petrolatum and mineral oil must not exceed 0.15%
(3) Oil toppings or topping mixes	(3) Whipping agent	(3) 0.3%
S.16	Sucrose Acetate Isobutyrate	(Naming the flavour) Flavour for use in beverages containing citrus or spruce oils	Density adjusting agent	300 p.p.m. in beverages containing citrus or spruce oils as consumed

[...]

PART IV

Food Additives That May Be Used as Class IV Preservatives

Item No.	Column I	Column II	Column III
Additive	Permitted in or Upon	Maximum Level of Use
A.1	Ascorbic Acid	(1) Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1) Good Manufacturing Practice
A.2	Ascorbyl Palmitate	(1) Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1) Good Manufacturing Practice
A.3	Ascorbyl Stearate	(1) Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1) Good Manufacturing Practice
B.1	Butylated 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%
(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%
[...]	(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
B.2	Butylated 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%
(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%
[...]	(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
C.1	Citric Acid	(1) Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1) Good Manufacturing Practice
C.1.01	Citric Acid Esters of Mono- and Di-glycerides	(1) Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1) Good Manufacturing Practice
G.1	Gum Guaiacum	(1) Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1) Good Manufacturing Practice
L.1	Lecithin	(1) Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1) Good Manufacturing Practice
L.2	Lecithin Citrate	(1) Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1) Good Manufacturing Practice
M.1	Monoglyceride Citrate	(1) Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1) Good Manufacturing Practice
M.2	Monoisopropyl Citrate	(1) Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1) Good Manufacturing Practice
P.1	Propyl 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%
(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) 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
T.1	Tartaric Acid	(1) Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1) Good Manufacturing Practice
T.1A	Tertiary Butyl Hydroquinone	Fats and oils, lard, shortening	0.02%. If butylated hydroxyanisole, butylated hydroxytoluene or propyl gallate, singly or in combination, is also used, the total must not exceed 0.02%
T.2	Tocopherols (alpha-tocopherol; tocopherols concentrate, mixed)	(1) Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1) Good Manufacturing Practice

[...]

TABLE XV

Food Additives That May Be Used as Carrier or Extraction Solvents

Item No.	Column I	Column II	Column III	Column IV
Additive	Permitted in or Upon	Maximum Residue	Maximum Level of Use
4	Castor Oil	Oil-soluble annatto; Annatto butter colour; Annatto margarine colour		Good Manufacturing Practice
6.A	Ethyl alcohol denatured with methanol	Vegetable oil seed meals	10 p.p.m. methanol
(3) Vegetable fats and oils	(3) 10 p.p.m.
(4) Vegetable oil seed meals	(4) 10 p.p.m.

[...]

Food and Drug Regulations - C.R.C., c. 870 (Section B.09.003)

B.09.003 [S]. Olive Oil or Sweet Oil

(a) shall be the oil obtained from the fruit of the olive tree (Olea europaea L);
[...]
(d) shall have
- (i) a relative density of not less than 0.910 and not more than 0.916, calculated with the oil at 20°C and water at 20°C (20°C/water at 20°C),
- (ii) a refractive index of not less than 1.4677 and not more than 1.4705, calculated using the sodium D-line as the light source and with the oil at 20°C (n_D20°C),
- [...]
- (iv) a saponification value of not less than 184 and not more than 196, expressed as milligrams of potassium hydroxide per gram of oil,
- (v) an acid value of not more than 6.6 milligrams potassium hydroxide per gram of oil,
- [...]
- (vii) a peroxide value of not more than 20 milliequivalents peroxide oxygen per kilogram of oil,
(e) shall show negative results when tested for semi-siccative oil, olive-residue oil, cotton-seed oil, tea-seed oil or sesame seed oil; and

[...]

Food and Drug Regulations - C.R.C., c. 870 (Section B.09.008)

B.09.008 [S]. Soybean Oil, Soya Bean Oil, Soja Oil or Soya Oil

(a) shall be the oil of the seeds of Glycine max (L.) Merr.;
(b) shall have
- [...]
- (iii) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 189 and not more than 195,
- [...]
- (vi) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and
- (vii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil; and

[...]

Food and Drug Regulations - C.R.C., c. 870 (Section B.01.009)

B.01.009 (1) Components of ingredients or of classes of ingredients set out in the following table are not required to be shown on a label:

TABLE

Item	Ingredient
26	vegetable or animal fats or oils for which a standard is prescribed in Division 9, and modified, interesterified or fully hydrogenated vegetable or animal fats or oils, if the total quantity of those fats and oils that are contained in a prepackaged product is less than 15 per cent of the prepackaged product
32	whey, whey powder, concentrated whey, whey butter and whey butter oil

[...]
(4) Notwithstanding subsections (1) and (2), where any of the following components is contained in an ingredient set out in the tables to those subsections, that component shall be shown in the list of ingredients:
- (a) peanut oil;
- (b) fully hydrogenated peanut oil; and
- (c) modified peanut oil.

[...]

Food and Drug Regulations - C.R.C., c. 870 (Section B.09.009A)

B.09.009A [S]. Safflowerseed Oil or Safflower Oil

(a) shall be the oil of the seeds of Carthamus tinctorius L.;
(b) shall have
- [...]
- (iii) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 186 and not more than 198,
- [...]
- (vi) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and
- (vii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil.

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