1. List of Permitted Anticaking Agents |
Table 1 |
C.1 |
Calcium Aluminum Silicate |
n/a |
(a)
Garlic salt; Onion salt |
(a)
Anticaking agent |
(a)
If used singly, the amount not to exceed 2.0%. If used in any combination with other anticaking agents, the total combined amount not to exceed 2.0%. |
n/a |
Table 1 |
C.1 |
Calcium Aluminum Silicate |
n/a |
(b)
Salt |
(b)
Anticaking agent |
(b)
If used singly, the amount not to exceed 1.0%, or 2.0% in the case of fine grained salt. If used in any combination with other anticaking agents, the total combined amount not to exceed 1.0%, or 2.0% in the case of fine grained salt. This total combined amount does not include any of propylene glycol, potassium ferrocyanide or sodium ferrocyanide that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 1 |
C.1 |
Calcium Aluminum Silicate |
n/a |
(c)
Unstandardized dry mixes |
(c)
Anticaking agent |
(c)
Good Manufacturing Practice |
n/a |
Table 1 |
C.2 |
Calcium Phosphate, Tribasic |
n/a |
(a)
Dry cure used in the curing of preserved meat or preserved meat by-products |
(a)
Anticaking agent |
(a)
Good Manufacturing Practice |
n/a |
Table 1 |
C.2 |
Calcium Phosphate, Tribasic |
n/a |
(b)
Garlic salt; Onion salt |
(b)
Anticaking agent |
(b)
If used singly, the amount not to exceed 2.0%. If used in any combination with other anticaking agents, the total combined amount not to exceed 2.0%. |
n/a |
Table 1 |
C.2 |
Calcium Phosphate, Tribasic |
n/a |
(c)
Icing sugar |
(c)
Anticaking agent |
(c)
Not to be used with starch in accordance with paragraph 15.1.5(b) of Volume 15 of the Food Compositional Standards Document. If used singly, the amount not to exceed 1.5%. If used in any combination with other anticaking agents, the total combined amount not to exceed 1.5%. |
n/a |
Table 1 |
C.2 |
Calcium Phosphate, Tribasic |
n/a |
(d)
Oil-soluble annatto |
(d)
Anticaking agent |
(d)
Good Manufacturing Practice |
n/a |
Table 1 |
C.2 |
Calcium Phosphate, Tribasic |
n/a |
(e)
Salt |
(e)
Anticaking agent |
(e)
If used singly, the amount not to exceed 1.0%, or 2.0% in the case of fine grained salt. If used in any combination with other anticaking agents, the total combined amount not to exceed 1.0%, or 2.0% in the case of fine grained salt. This total combined amount does not include any of propylene glycol, potassium ferrocyanide or sodium ferrocyanide that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 1 |
C.2 |
Calcium Phosphate, Tribasic |
n/a |
(f)
Unstandardized dry mixes |
(f)
Anticaking agent |
(f)
Good Manufacturing Practice |
n/a |
Table 1 |
C.3 |
Calcium Silicate |
n/a |
(a)
Baking powder |
(a)
Anticaking agent |
(a)
5.0% |
n/a |
Table 1 |
C.3 |
Calcium Silicate |
n/a |
(b)
Dried egg-white; Dried whole egg; Dried whole egg mix; Dried yolk; Dried yolk mix |
(b)
Anticaking agent |
(b)
2.0% |
n/a |
Table 1 |
C.3 |
Calcium Silicate |
n/a |
(c)
Dry cure used in the curing of preserved meat or preserved meat by-products |
(c)
Anticaking agent |
(c)
Good Manufacturing Practice |
n/a |
Table 1 |
C.3 |
Calcium Silicate |
n/a |
(d)
Garlic salt; Onion salt |
(d)
Anticaking agent |
(d)
If used singly, the amount not to exceed 2.0%. If used in any combination with other anticaking agents, the total combined amount not to exceed 2.0%. |
n/a |
Table 1 |
C.3 |
Calcium Silicate |
n/a |
(e)
Grated or shredded cheddar cheese; Grated or shredded (naming the variety) cheese; Unstandardized grated or shredded cheese preparations |
(e)
Anticaking agent |
(e)
If used singly, the amount not to exceed 2.0%. If used in combination with cellulose, microcrystalline cellulose, or both, the total combined amount not to exceed 2.0%. |
n/a |
Table 1 |
C.3 |
Calcium Silicate |
n/a |
(f)
Icing sugar |
(f)
Anticaking agent |
(f)
Not to be used with starch in accordance with paragraph 15.1.5(b) of Volume 15 of the Food Compositional Standards Document. If used singly, the amount not to exceed 1.5%. If used in any combination with other anticaking agents, the total combined amount not to exceed 1.5%. |
n/a |
Table 1 |
C.3 |
Calcium Silicate |
n/a |
(g)
Meat binder |
(g)
Anticaking agent |
(g)
1.0% |
n/a |
Table 1 |
C.3 |
Calcium Silicate |
n/a |
(h)
Salt |
(h)
Anticaking agent |
(h)
If used singly, the amount not to exceed 1.0%, or 2.0% in the case of fine grained salt. If used in any combination with other anticaking agents, the total combined amount not to exceed 1.0%, or 2.0% in the case of fine grained salt. This total combined amount does not include any of propylene glycol, potassium ferrocyanide or sodium ferrocyanide that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 1 |
C.3 |
Calcium Silicate |
n/a |
(i)
Unstandardized dry mixes |
(i)
Anticaking agent |
(i)
Good Manufacturing Practice |
n/a |
Table 1 |
C.4 |
Calcium Stearate |
n/a |
(a)
Garlic salt; Onion salt |
(a)
Anticaking agent |
(a)
If used singly, the amount not to exceed 2.0%. If used in any combination with other anticaking agents, the total combined amount not to exceed 2.0%. |
n/a |
Table 1 |
C.4 |
Calcium Stearate |
n/a |
(b)
Salt |
(b)
Anticaking agent |
(b)
If used singly, the amount not to exceed 1.0%, or 2.0% in the case of fine grained salt. If used in any combination with other anticaking agents, the total combined amount not to exceed 1.0%, or 2.0% in the case of fine grained salt. This total combined amount does not include any of propylene glycol, potassium ferrocyanide or sodium ferrocyanide that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 1 |
C.5 |
Cellulose |
n/a |
(a)
Cheddar cheese curd; (Naming the variety) cheese curd |
(a)
Anticaking agent |
(a)
If used singly, the amount not to exceed 1.0%. If used in combination with microcrystalline cellulose, the total combined amount not to exceed 1.0%. |
n/a |
Table 1 |
C.5 |
Cellulose |
n/a |
(b)
Cubed, diced, grated or shredded plant-based products that resemble cheese |
(b)
Anticaking agent |
(b)
If used singly, the amount not to exceed 2.0%. If used in combination with microcrystalline cellulose, the total combined amount not to exceed 2.0%. |
NOM/ADM-0180 |
Table 1 |
C.5 |
Cellulose |
n/a |
(c)
Cubed or diced cheddar cheese; Cubed or diced (naming the variety) cheese; Unstandardized cubed or diced cheese preparations |
(c)
Anticaking agent |
(c)
If used singly, the amount not to exceed 2.0%. If used in combination with microcrystalline cellulose, the total combined amount not to exceed 2.0%. |
NOM/ADM-0149 |
Table 1 |
C.5 |
Cellulose |
n/a |
(d)
Grated or shredded cheddar cheese; Grated or shredded (naming the variety) cheese; Unstandardized grated or shredded cheese preparations |
(d)
Anticaking agent |
(d)
If used singly, the amount not to exceed 2.0%. If used in combination with calcium silicate, microcrystalline cellulose, or both, the total combined amount not to exceed 2.0%. |
n/a |
Table 1 |
M.1 |
Magnesium Carbonate |
n/a |
(a)
Garlic salt, except garlic salt used in preparations of meat and meat by-products; Onion salt, except onion salt used in preparations of meat and meat by-product |
(a)
Anticaking agent |
(a)
If used singly, the amount not to exceed 2.0%. If used in any combination with other anticaking agents, the total combined amount not to exceed 2.0%. |
n/a |
Table 1 |
M.1 |
Magnesium Carbonate |
n/a |
(b)
Icing sugar |
(b)
Anticaking agent |
(b)
Not to be used with starch in accordance with paragraph 15.1.5(b) of Volume 15 of the Food Compositional Standards Document. If used singly, the amount not to exceed 1.5%. If used in any combination with other anticaking agents, the total combined amount not to exceed 1.5%. |
n/a |
Table 1 |
M.1 |
Magnesium Carbonate |
n/a |
(c)
Salt, except salt used in preparations of meat and meat by-product |
(c)
Anticaking agent |
(c)
If used singly, the amount not to exceed 1.0%, or 2.0% in the case of fine grained salt. If used in any combination with other anticaking agents, the total combined amount not to exceed 1.0%, or 2.0% in the case of fine grained salt. This total combined amount does not include any of propylene glycol, potassium ferrocyanide or sodium ferrocyanide that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 1 |
M.1 |
Magnesium Carbonate |
n/a |
(d)
Unstandardized dry mixes, except unstandardized dry mixes used in preparations of meat and meat by-product |
(d)
Anticaking agent |
(d)
Good Manufacturing Practice |
n/a |
Table 1 |
M.2 |
Magnesium Oxide |
n/a |
Unstandardized dry mixes, except unstandardized dry mixes used in preparations of meat and meat by-product |
Anticaking agent |
Good Manufacturing Practice |
n/a |
Table 1 |
M.3 |
Magnesium Silicate |
n/a |
(a)
Garlic salt; Onion salt |
(a)
Anticaking agent |
(a)
If used singly, the amount not to exceed 2.0%. If used in any combination with other anticaking agents, the total combined amount not to exceed 2.0%. |
n/a |
Table 1 |
M.3 |
Magnesium Silicate |
n/a |
(b)
Icing sugar |
(b)
Anticaking agent |
(b)
Not to be used with starch in accordance with paragraph 15.1.5(b) of Volume 15 of the Food Compositional Standards Document. If used singly, the amount not to exceed 1.5%. If used in any combination with other anticaking agents, the total combined amount not to exceed 1.5%. |
n/a |
Table 1 |
M.3 |
Magnesium Silicate |
n/a |
(c)
Salt |
(c)
Anticaking agent |
(c)
If used singly, the amount not to exceed 1.0%, or 2.0% in the case of fine grained salt. If used in any combination with other anticaking agents, the total combined amount not to exceed 1.0%, or 2.0% in the case of fine grained salt. This total combined amount does not include any of propylene glycol, potassium ferrocyanide or sodium ferrocyanide that may be added to the food up to their respective maximum levels of use set out in this list. |
n/a |
Table 1 |
M.3 |
Magnesium Silicate |
n/a |
(d)
Unstandardized dry mixes |
(d)
Anticaking agent |
(d)
Good Manufacturing Practice |
n/a |
Table 1 |
M.4 |
Magnesium Stearate |
n/a |
(a)
Garlic salt; Onion salt |
(a)
Anticaking agent |
(a)
If used singly, the amount not to exceed 2.0%. If used in any combination with other anticaking agents, the total combined amount not to exceed 2.0%. |
n/a |
Table 1 |
M.4 |
Magnesium Stearate |
n/a |
(b)
Icing sugar |
(b)
Anticaking agent |
(b)
Not to be used with starch in accordance with paragraph 15.1.5(b) of Volume 15 of the Food Compositional Standards Document. If used singly, the amount not to exceed 1.5%. If used in any combination with other anticaking agents, the total combined amount not to exceed 1.5%. |
n/a |
Table 1 |
M.4 |
Magnesium Stearate |
n/a |
(c)
Salt |
(c)
Anticaking agent |
(c)
If used singly, the amount not to exceed 1.0%, or 2.0% in the case of fine grained salt. If used in any combination with other anticaking agents, the total combined amount not to exceed 1.0%, or 2.0% in the case of fine grained salt. This total combined amount does not include any of propylene glycol, potassium ferrocyanide or sodium ferrocyanide that may be added to the food up to their respective maximum levels of use set out in this list. |
n/a |
Table 1 |
M.4 |
Magnesium Stearate |
n/a |
(d)
Unstandardized dry mixes |
(d)
Anticaking agent |
(d)
Good Manufacturing Practice |
n/a |
Table 1 |
M.5 |
Microcrystalline Cellulose |
n/a |
(a)
Cheddar cheese curd; (Naming the variety) cheese curd |
(a)
Anticaking agent |
(a)
If used singly, the amount not to exceed 1.0%. If used in combination with cellulose, the total combined amount not to exceed 1.0%. |
n/a |
Table 1 |
M.5 |
Microcrystalline Cellulose |
n/a |
(b)
Cubed, diced, grated or shredded plant-based products that resemble cheese |
(b)
Anticaking agent |
(b)
If used singly, the amount not to exceed 2.0%. If used in combination with cellulose, the total combined amount not to exceed 2.0%. |
NOM/ADM-0180 |
Table 1 |
M.5 |
Microcrystalline Cellulose |
n/a |
(c)
Cubed or diced cheddar cheese; Cubed or diced (naming the variety) cheese; Unstandardized cubed or diced cheese preparations |
(c)
Anticaking agent |
(c)
If used singly, the amount not to exceed 2.0%. If used in combination with cellulose, the total combined amount not to exceed 2.0%. |
NOM/ADM-0149 |
Table 1 |
M.5 |
Microcrystalline Cellulose |
n/a |
(d)
Grated or shredded cheddar cheese; Grated or shredded (naming the variety) cheese; Unstandardized grated or shredded cheese preparations |
(d)
Anticaking agent |
(d)
If used singly, the amount not to exceed 2.0%. If used in combination with calcium silicate, cellulose or both, the total combined amount not to exceed 2.0%. |
n/a |
Table 1 |
P.1 |
Potassium Ferrocyanide |
n/a |
Salt |
Anticaking agent |
If used singly, the amount not to exceed 13 ppm, calculated as anhydrous sodium ferrocyanide. If used in combination with sodium ferrocyanide, the total combined amount not to exceed 13 ppm, calculated as anhydrous sodium ferrocyanide. In either case, the total amount of potassium ferrocyanide and sodium ferrocyanide – whether added as anticaking agents in accordance with this list or as adjuvants in accordance with items P.9 and S.11 of the List of Permitted Food Additives with Other Purposes of Use – not to exceed 13 ppm, calculated as anhydrous sodium ferrocyanide. |
n/a |
Table 1 |
P.2 |
Propylene Glycol |
n/a |
Salt |
Anticaking agent |
350 ppm |
n/a |
Table 1 |
S.1 |
Silicon Dioxide |
n/a |
(a)
Cayenne pepper; Chili pepper; Chili powder; Paprika; Red pepper |
(a)
Anticaking agent |
(a)
2.0% |
n/a |
Table 1 |
S.1 |
Silicon Dioxide |
n/a |
(b)
Celery pepper; Celery salt |
(b)
Anticaking agent |
(b)
5,000 ppm |
n/a |
Table 1 |
S.1 |
Silicon Dioxide |
n/a |
(c)
Foods sold in tablet form |
(c)
Anticaking agent |
(c)
Good Manufacturing Practice |
n/a |
Table 1 |
S.1 |
Silicon Dioxide |
n/a |
(d)
Garlic salt; Onion salt |
(d)
Anticaking agent |
(d)
If used singly, the amount not to exceed 1.0%. If used in any combination with other anticaking agents, the total combined amount not to exceed 2.0%, provided that the amount of silicon dioxide does not exceed 1.0%. |
n/a |
Table 1 |
S.1 |
Silicon Dioxide |
n/a |
(e)
Icing sugar |
(e)
Anticaking agent |
(e)
Not to be used with starch in accordance with paragraph 15.1.5(b) of Volume 15 of the Food Compositional Standards Document. If used singly, the amount not to exceed 1.5%. If used in any combination with other anticaking agents, the total combined amount not to exceed 1.5%. |
n/a |
Table 1 |
S.1 |
Silicon Dioxide |
n/a |
(f)
Salt |
(f)
Anticaking agent |
(f)
If used singly, the amount not to exceed 1.0%, or 2.0% in the case of fine grained salt. If used in any combination with other anticaking agents, the total combined amount not to exceed 1.0%, or 2.0% in the case of fine grained salt. This total combined amount does not include any of propylene glycol, potassium ferrocyanide or sodium ferrocyanide that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 1 |
S.1 |
Silicon Dioxide |
n/a |
(g)
Unstandardized dry mixes |
(g)
Anticaking agent |
(g)
Good Manufacturing Practice |
n/a |
Table 1 |
S.2 |
Sodium Aluminum Silicate |
n/a |
(a)
Dried egg-white; Dried whole egg; Dried whole egg mix; Dried yolk; Dried yolk mix |
(a)
Anticaking agent |
(a)
2.0% |
n/a |
Table 1 |
S.2 |
Sodium Aluminum Silicate |
n/a |
(b)
Garlic salt; Onion salt |
(b)
Anticaking agent |
(b)
If used singly, the amount not to exceed 2.0%. If used in any combination with other anticaking agents, the total combined amount not to exceed 2.0%. |
n/a |
Table 1 |
S.2 |
Sodium Aluminum Silicate |
n/a |
(c)
Icing sugar |
(c)
Anticaking agent |
(c)
Not to be used with starch in accordance with paragraph 15.1.5(b) of Volume 15 of the Food Compositional Standards Document. If used singly, the amount not to exceed 1.5%. If used in any combination with other anticaking agents, the total combined amount not to exceed 1.5%. |
n/a |
Table 1 |
S.2 |
Sodium Aluminum Silicate |
n/a |
(d)
Salt |
(d)
Anticaking agent |
(d)
If used singly, the amount not to exceed 1.0%, or 2.0% in the case of fine grained salt. If used in any combination with other anticaking agents, the total combined amount not to exceed 1.0%, or 2.0% in the case of fine grained salt. This total combined amount does not include any of propylene glycol, potassium ferrocyanide or sodium ferrocyanide that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 1 |
S.2 |
Sodium Aluminum Silicate |
n/a |
(e)
Unstandardized dry mixes |
(e)
Anticaking agent |
(e)
Good Manufacturing Practice |
n/a |
Table 1 |
S.3 |
Sodium Ferrocyanide |
n/a |
Salt |
Anticaking agent |
If used singly, the amount not to exceed 13 ppm, calculated as anhydrous sodium ferrocyanide. If used in combination with potassium ferrocyanide, the total combined amount not to exceed 13 ppm, calculated as anhydrous sodium ferrocyanide. In either case, the total amount of potassium ferrocyanide and sodium ferrocyanide – whether added as anticaking agents in accordance with this list or as adjuvants in accordance with items P.9 and S.11 of the List of Permitted Food Additives with Other Purposes of Use – not to exceed 13 ppm, calculated as anhydrous sodium ferrocyanide. |
n/a |
2 . List of Permitted Flour Treatment Agents |
Table 2 |
A.1 |
Acetone Peroxide |
n/a |
(a) Bread |
(a) Flour treatment agent |
(a) Good Manufacturing Practice |
n/a |
Table 2 |
A.1 |
Acetone Peroxide |
n/a |
(b) Unstandardized bakery products |
(b) Flour treatment agent |
(b) Good Manufacturing Practice |
n/a |
Table 2 |
A.1 |
Acetone Peroxide |
n/a |
(c) White flour; Whole wheat flour |
(c) Flour treatment agent |
(c) Good Manufacturing Practice |
n/a |
Table 2 |
A.2 |
Ammonium Persulphate |
n/a |
(a) Bread |
(a) Flour treatment agent |
(a) If used singly, the amount not to exceed 100 ppm of the flour. If used in combination with calcium peroxide or potassium persulphate, or both, the total combined amount not to exceed 100 ppm of the flour. |
n/a |
Table 2 |
A.2 |
Ammonium Persulphate |
n/a |
(b) Unstandardized bakery products |
(b) Flour treatment agent |
(b) Good Manufacturing Practice |
n/a |
Table 2 |
A.2 |
Ammonium Persulphate |
n/a |
(c) White flour; Whole wheat flour |
(c) Flour treatment agent |
(c) 250 ppm |
n/a |
Table 2 |
A.3 |
Ascorbic Acid |
n/a |
(a) Bread |
(a) Flour treatment agent |
(a) 200 ppm of the flour |
n/a |
Table 2 |
A.3 |
Ascorbic Acid |
n/a |
(b) Unstandardized bakery products |
(b) Flour treatment agent |
(b) 200 ppm of the flour |
n/a |
Table 2 |
A.3 |
Ascorbic Acid |
n/a |
(c) White flour; Whole wheat flour |
(c) Flour treatment agent |
(c) 200 ppm |
n/a |
Table 2 |
A.4 |
Azodicarbonamide |
n/a |
(a) Bread |
(a) Flour treatment agent |
(a) 45 ppm of the flour |
n/a |
Table 2 |
A.4 |
Azodicarbonamide |
n/a |
(b) White flour; Whole wheat flour |
(b) Flour treatment agent |
(b) 45 ppm |
n/a |
Table 2 |
B.1 |
Benzoyl Peroxide |
n/a |
White flour; Whole wheat flour |
Flour treatment agent |
150 ppm |
n/a |
Table 2 |
C.1 |
Calcium Iodate |
n/a |
(a) Bread |
(a) Flour treatment agent |
(a) If used singly, the amount not to exceed 45 ppm of the flour. If used in combination with potassium iodate, the total combined amount not to exceed 45 ppm of the flour. |
n/a |
Table 2 |
C.1 |
Calcium Iodate |
n/a |
(b) Unstandardized bakery products |
(b) Flour treatment agent |
(b) 45 ppm of the flour |
n/a |
Table 2 |
C.2 |
Calcium Peroxide |
n/a |
(a) Bread |
(a) Flour treatment agent |
(a) If used singly, the amount not to exceed 100 ppm of the flour. If used in combination with ammonium persulphate or potassium persulphate, or both, the total combined amount not to exceed 100 ppm of the flour. |
n/a |
Table 2 |
C.2 |
Calcium Peroxide |
n/a |
(b) Unstandardized bakery products |
(b) Flour treatment agent |
(b) Good Manufacturing Practice |
n/a |
Table 2 |
C.3 |
Calcium Stearoyl-2-Lactylate |
n/a |
(a) Bread |
(a) Flour treatment agent |
(a) 3,750 ppm of the flour. Not to be used with sodium stearoyl-2-lactylate. |
n/a |
Table 2 |
C.3 |
Calcium Stearoyl-2-Lactylate |
n/a |
(b) Cake mixes |
(b) Flour treatment agent |
(b) 5,000 ppm of the dry mix |
n/a |
Table 2 |
C.3 |
Calcium Stearoyl-2-Lactylate |
n/a |
(c) Unstandardized bakery products |
(c) Flour treatment agent |
(c) 3,750 ppm of the flour |
n/a |
Table 2 |
C.4 |
Chlorine |
n/a |
White flour; Whole wheat flour |
Flour treatment agent |
Good Manufacturing Practice |
n/a |
Table 2 |
C.5 |
Chlorine Dioxide |
n/a |
White flour; Whole wheat flour |
Flour treatment agent |
Good Manufacturing Practice |
n/a |
Table 2 |
C.6 |
L-Cysteine Hydrochloride |
n/a |
(a) Bread |
(a) Flour treatment agent |
(a) 90 ppm of the flour |
n/a |
Table 2 |
C.6 |
L-Cysteine Hydrochloride |
n/a |
(b) Unstandardized bakery products |
(b) Flour treatment agent |
(b) Good Manufacturing Practice |
n/a |
Table 2 |
C.6 |
L-Cysteine Hydrochloride |
n/a |
(c) White flour; Whole wheat flour |
(c) Flour treatment agent |
(c) 90 ppm |
n/a |
Table 2 |
P.1 |
Potassium Iodate |
n/a |
(a) Bread |
(a) Flour treatment agent |
(a) If used singly, the amount not to exceed 45 ppm of the flour. If used in combination with calcium iodate, the total combined amount not to exceed 45 ppm of the flour. |
n/a |
Table 2 |
P.1 |
Potassium Iodate |
n/a |
(b) Unstandardized bakery products |
(b) Flour treatment agent |
(b) 45 ppm of the flour |
n/a |
Table 2 |
P.2 |
Potassium Persulphate |
n/a |
(a) Bread |
(a) Flour treatment agent |
(a) If used singly, the amount not to exceed 100 ppm of the flour. If used in combination with ammonium persulphate or calcium peroxide, or both, the total combined amount not to exceed 100 ppm of the flour. |
n/a |
Table 2 |
P.2 |
Potassium Persulphate |
n/a |
(b) Unstandardized bakery products |
(b) Flour treatment agent |
(b) Good Manufacturing Practice |
n/a |
Table 2 |
S.1 |
Sodium Stearoyl-2-Lactylate |
n/a |
(a) Bread |
(a) Flour treatment agent |
(a) 3,750 ppm of the flour. Not to be used with calcium stearoyl-2-lactylate. |
n/a |
Table 2 |
S.1 |
Sodium Stearoyl-2-Lactylate |
n/a |
(b) Cake mixes |
(b) Flour treatment agent |
(b) 5,000 ppm of the dry mix |
n/a |
Table 2 |
S.1 |
Sodium Stearoyl-2-Lactylate |
n/a |
(c) Pancake mixes; Pancakes |
(c) Flour treatment agent |
(c) 3,000 ppm of the dry ingredients |
n/a |
Table 2 |
S.1 |
Sodium Stearoyl-2-Lactylate |
n/a |
(d) Unstandardized bakery products |
(d) Flour treatment agent |
(d) 3,750 ppm of the flour |
n/a |
Table 2 |
S.1 |
Sodium Stearoyl-2-Lactylate |
n/a |
(e) Waffle mixes; Waffles |
(e) Flour treatment agent |
(e) 3,000 ppm of the dry ingredients |
n/a |
Table 2 |
S.2 |
Sodium Stearyl Fumarate |
n/a |
(a) Bread |
(a) Flour treatment agent |
(a) 5,000 ppm of the flour |
n/a |
Table 2 |
S.2 |
Sodium Stearyl Fumarate |
n/a |
(b) Unstandardized bakery products |
(b) Flour treatment agent |
(b) 5,000 ppm of the flour |
n/a |
Table 2 |
S.3 |
Sodium Sulphite |
n/a |
Biscuit dough |
Flour treatment agent |
500 ppm, calculated as sulphur dioxide |
n/a |
3. List of Permitted Food Colours |
Table 3 |
A.1 |
Alkanet |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
A.1 |
Alkanet |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
A.1 |
Alkanet |
n/a |
(c)
Unstandardized foods
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
n/a |
Table 3 |
A.2 |
Allura Red* |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; (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; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish
|
(a)
Food colour
|
(a)
If used singly, the amount not to exceed 300 ppm. If used in any combination with amaranth, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
A.2 |
Allura Red* |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
If used singly, the amount not to exceed 300 ppm. If used in any combination with brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0122
NOM/ADM-0108
|
Table 3 |
A.2 |
Allura Red* |
n/a |
(c)
Bread; Butter; Fish roe (caviar); Icing sugar; Lobster paste; Pickles and relishes; Tomato catsup
|
(c)
Food colour
|
(c)
If used singly, the amount not to exceed 300 ppm. If used in any combination with brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
A.2 |
Allura Red* |
n/a |
(d)
Concentrated (naming the fruit) juice, except frozen concentrated orange juice
|
(d)
Food colour
|
(d)
If used singly, the amount not to exceed 300 ppm in the juice as consumed. If used in any combination with brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the juice as consumed, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
A.2 |
Allura Red* |
n/a |
(d.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(d.1)
Food colour
|
(d.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 3 |
A.2 |
Allura Red* |
n/a |
(d.2)
Fruit-flavoured beer
|
(d.2)
Food colour
|
(d.2)
10 ppm
|
NOM/ADM-0211 |
Table 3 |
A.2 |
Allura Red* |
n/a |
(d.3)
Ice cream mix
|
(d.3)
Food colour
|
(d.3)
If used singly, the amount not to exceed 300 ppm in the ice cream. If used in any combination with amaranth, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the ice cream, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
A.2 |
Allura Red* |
n/a |
(d.4)
Ice milk mix
|
(d.4)
Food colour
|
(d.4)
If used singly, the amount not to exceed 300 ppm in the ice milk. If used in any combination with amaranth, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the ice milk, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
A.2 |
Allura Red* |
n/a |
(e)
Longaniza
|
(e)
Food colour
|
(e)
Good Manufacturing Practice. The amount not to exceed 80 ppm in the finished longaniza.
|
NOM/ADM-0108 |
Table 3 |
A.2 |
Allura Red* |
n/a |
(f)
Lumpfish caviar
|
(f)
Food colour
|
(f)
1,300 ppm if used singly or 500 ppm if used in combination with 450 ppm of brilliant blue FCF, 250 ppm of sunset yellow FCF and 100 ppm of tartrazine
|
NOM/ADM-0108 |
Table 3 |
A.2 |
Allura Red* |
n/a |
(g)
Unstandardized foods
|
(g)
Food colour
|
(g)
If used singly, the amount not to exceed 300 ppm. If used in any combination with brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
A.3 |
Aluminum Metal |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
A.3 |
Aluminum Metal |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
A.3 |
Aluminum Metal |
n/a |
(c)
Unstandardized foods
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
n/a |
Table 3 |
A.4 |
Amaranth* |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam
|
(a)
Food colour
|
(a)
If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 300 ppm.
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
A.4 |
Amaranth* |
n/a |
(b)
Concentrates for unstandardized non-carbonated fruit flavoured beverages; Mixes for unstandardized non-carbonated fruit flavoured beverages
|
(b)
Food colour
|
(b)
If used singly, the amount not to exceed 90 ppm in the beverage as consumed. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the beverage as consumed, provided that the amount of amaranth does not exceed 90 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the beverage as consumed not to exceed 90 ppm.
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
A.4 |
Amaranth* |
n/a |
(c)
Cream soda; Grape soda; Unstandardized non-carbonated fruit-flavoured beverages
|
(c)
Food colour
|
(c)
If used singly, the amount not to exceed 90 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 90 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 90 ppm.
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
A.4 |
Amaranth* |
n/a |
(d)
Eggnog; Yogurt
|
(d)
Food colour
|
(d)
If used singly, the amount not to exceed 15 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 15 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 15 ppm.
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
A.4 |
Amaranth* |
n/a |
(e)
Hard candies
|
(e)
Food colour
|
(e)
If used singly, the amount not to exceed 50 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 50 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 50 ppm.
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
A.4 |
Amaranth* |
n/a |
(f)
Ice cream mix
|
(f)
Food colour
|
(f)
If used singly, the amount not to exceed 55 ppm in the ice cream. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the ice cream, provided that the amount of amaranth does not exceed 55 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the ice cream not to exceed 55 ppm.
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
A.4 |
Amaranth* |
n/a |
(g)
Ice milk mix
|
(g)
Food colour
|
(g)
If used singly, the amount not to exceed 55 ppm in the ice milk. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the ice milk, provided that the amount of amaranth does not exceed 55 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the ice milk not to exceed 55 ppm.
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
A.4 |
Amaranth* |
n/a |
(h)
Liqueur; Unstandardized alcoholic beverages
|
(h)
Food colour
|
(h)
If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 300 ppm.
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
A.4 |
Amaranth* |
n/a |
(i)
(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; Unstandardized dairy beverages, except eggnog
|
(i)
Food colour
|
(i)
If used singly, the amount not to exceed 50 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 50 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 50 ppm.
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
A.4 |
Amaranth* |
n/a |
(j)
Sherbet
|
(j)
Food colour
|
(j)
If used singly, the amount not to exceed 55 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 55 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 55 ppm.
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
A.4 |
Amaranth* |
n/a |
(k)
Smoked fish
|
(k)
Food colour
|
(k)
If used singly, the amount not to exceed 50 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 50 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 50 ppm.
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
A.4 |
Amaranth* |
n/a |
(l)
Snack foods
|
(l)
Food colour
|
(l)
If used singly, the amount not to exceed 250 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 250 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 250 ppm.
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
A.4 |
Amaranth* |
n/a |
(m)
Unstandardized bakery products
|
(m)
Food colour
|
(m)
If used singly, the amount not to exceed 40 ppm in the food as consumed. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the food as consumed, provided that the amount of amaranth does not exceed 40 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food as consumed not to exceed 40 ppm.
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
A.4 |
Amaranth* |
n/a |
(n)
Unstandardized confectionery for use in the manufacture of ice cream and ice milk; Unstandardized foods for use in the manufacture of foods set out in this item
|
(n)
Food colour
|
(n)
Good Manufacturing Practice
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
A.4 |
Amaranth* |
n/a |
(o)
Unstandardized desserts, except unstandardized frozen desserts; Unstandardized dessert toppings
|
(o)
Food colour
|
(o)
If used singly, the amount not to exceed 100 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 100 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 100 ppm.
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
A.4 |
Amaranth* |
n/a |
(p)
Unstandardized dessert mixes
|
(p)
Food colour
|
(p)
If used singly, the amount not to exceed 100 ppm in the food as consumed. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the food as consumed, provided that the amount of amaranth does not exceed 100 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food as consumed not to exceed 100 ppm.
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
A.4 |
Amaranth* |
n/a |
(q)
Unstandardized dressings for salads
|
(q)
Food colour
|
(q)
If used singly, the total amount not to exceed 150 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 150 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 150 ppm.
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
A.4 |
Amaranth* |
n/a |
(r)
Unstandardized frozen desserts
|
(r)
Food colour
|
(r)
If used singly, the amount not to exceed 55 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 55 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 55 ppm.
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
A.4 |
Amaranth* |
n/a |
(s)
Unstandardized fruit spreads; Unstandardized sauces for dipping
|
(s)
Food colour
|
(s)
If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 300 ppm.
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
A.4 |
Amaranth* |
n/a |
(t)
Unstandardized seasonings
|
(t)
Food colour
|
(t)
If used singly, the amount not to exceed 200 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 200 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 200 ppm.
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
A.5 |
Annatto |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
A.5 |
Annatto |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
A.5 |
Annatto |
n/a |
(c)
Calorie-reduced margarine; Margarine
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
n/a |
Table 3 |
A.5 |
Annatto |
n/a |
(d)
Cheddar cheese; (Naming the variety) cheese; 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); Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread 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); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients)
|
(d)
Food colour
|
(d)
Good Manufacturing Practice
|
n/a |
Table 3 |
A.5 |
Annatto |
n/a |
(d.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(d.1)
Food colour
|
(d.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 3 |
A.5 |
Annatto |
n/a |
(e)
Longaniza; Tocino
|
(e)
Food colour
|
(e)
Good Manufacturing Practice. The amount not to exceed 1,000 ppm in the finished food.
|
n/a |
Table 3 |
A.5 |
Annatto |
n/a |
(f)
Sausage casings
|
(f)
Food colour
|
(f)
1.0%. The amount not to exceed 0.01% in the sausage prepared with the casing.
|
n/a |
Table 3 |
A.5 |
Annatto |
n/a |
(g)
Unstandardized foods, except those unstandardized foods set out in paragraph (f) of this item
|
(g)
Food colour
|
(g)
Good Manufacturing Practice
|
n/a |
Table 3 |
A.6 |
Anthocyanins |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
A.6 |
Anthocyanins |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
A.6 |
Anthocyanins |
n/a |
(b.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(b.1)
Food colour
|
(b.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 3 |
A.6 |
Anthocyanins |
n/a |
(c)
Unstandardized foods
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
n/a |
Table 3 |
A.7 |
β-Apo-8'-Carotenal |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Bread; Butter; calorie-reduced margarine; 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
35 ppm
|
n/a |
Table 3 |
A.7 |
β-Apo-8'-Carotenal |
n/a |
(b)
Blend of prepared fish or prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
35 ppm
|
NOM/ADM-0122 |
Table 3 |
A.7 |
β-Apo-8'-Carotenal |
n/a |
(c)
Cheddar cheese; (Naming the variety) cheese; 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); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream 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); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients)
|
(c)
Food colour
|
(c)
If used singly, the amount not to exceed 35 ppm. If used in combination with ethyl β-apo-8'-carotenoate, the total combined amount not to exceed 35 ppm.
|
n/a |
Table 3 |
A.7 |
β-Apo-8'-Carotenal |
n/a |
(c.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(c.1)
Food colour
|
(c.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 3 |
A.7 |
β-Apo-8'-Carotenal |
n/a |
(d)
Unstandardized foods
|
(d)
Food colour
|
(d)
35 ppm
|
n/a |
Table 3 |
B.1 |
Beet Red |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
B.1 |
Beet Red |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
B.1 |
Beet Red |
n/a |
(b.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(b.1)
Food colour
|
(b.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 3 |
B.1 |
Beet Red |
n/a |
(c)
Unstandardized foods
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
n/a |
Table 3 |
B.2 |
Brilliant Blue FCF* |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; (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; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish
|
(a)
Food colour
|
(a)
If used singly, the amount not to exceed 100 ppm. If used in any combination with allura red, amaranth, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
B.2 |
Brilliant Blue FCF* |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
If used singly, the amount not to exceed 100 ppm. If used in any combination with allura red, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0122
NOM/ADM-0108
|
Table 3 |
B.2 |
Brilliant Blue FCF* |
n/a |
(c)
Bread; Butter; Fish roe (caviar); Icing sugar; Lobster paste; Pickles and relishes; Tomato catsup
|
(c)
Food Colour
|
(c)
If used singly, the amount not to exceed 100 ppm. If used in any combination with allura red, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
B.2 |
Brilliant Blue FCF* |
n/a |
(d)
Concentrated (naming the fruit) juice, except frozen concentrated orange juice
|
(d)
Food colour
|
(d)
If used singly, the amount not to exceed 100 ppm in the juice as consumed. If used in any combination with allura red, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the juice as consumed, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
B.2 |
Brilliant Blue FCF* |
n/a |
(d.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(d.1)
Food colour
|
(d.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 3 |
B.2 |
Brilliant Blue FCF* |
n/a |
(e)
Feta cheese
|
(e)
Food colour
|
(e)
0.10 ppm
|
NOM/ADM-0108 |
Table 3 |
B.2 |
Brilliant Blue FCF* |
n/a |
(e.1)
Ice cream mix
|
(e.1)
Food colour
|
(e.1)
If used singly, the amount not to exceed 100 ppm in the ice cream. If used in any combination with allura red, amaranth, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the ice cream, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
B.2 |
Brilliant Blue FCF* |
n/a |
(e.2)
Ice milk mix
|
(e.2)
Food colour
|
(e.2)
If used singly, the amount not to exceed 100 ppm in the ice milk. If used in any combination with allura red, amaranth, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the ice milk, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
B.2 |
Brilliant Blue FCF* |
n/a |
(f)
Lumpfish caviar
|
(f)
Food colour
|
(f)
450 ppm. To be used in combination with 500 ppm of allura red, 250 ppm of sunset yellow FCF and 100 ppm of tartrazine
|
NOM/ADM-0108 |
Table 3 |
B.2 |
Brilliant Blue FCF* |
n/a |
(g)
Unstandardized foods
|
(g)
Food colour
|
(g)
If used singly, the amount not to exceed 100 ppm. If used in any combination with allura red, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
C.1 |
Calcium Carbonate |
n/a |
Unstandardized confectionery |
Food colour |
Good Manufacturing Practice |
NOM/ADM-0124 |
Table 3 |
C.2 |
Canthaxanthin |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
C.2 |
Canthaxanthin |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
C.2 |
Canthaxanthin |
n/a |
(c)
Calorie-reduced margarine; Margarine
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
n/a |
Table 3 |
C.2 |
Canthaxanthin |
n/a |
(d)
Unstandardized foods
|
(d)
Food colour
|
(d)
Good Manufacturing Practice
|
n/a |
Table 3 |
C.3 |
Caramel |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Bread; Brown bread; Butter; Cider vinegar; 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Lobster paste; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup; Wine vinegar; (Naming the percentage) whole wheat bread
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
C.3 |
Caramel |
n/a |
(b)
Beer; Brandy; Canadian Brandy; Canadian Whisky; Cider; Dried fruit Brandy; Fruit Brandy; Fruit wine; Grappa; Hollands Gin; Honey wine; Lees Brandy; Liqueur; Malt Whisky; Pomace; Rum; Whisky; Wine
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
n/a |
Table 3 |
C.3 |
Caramel |
n/a |
(c)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
C.3 |
Caramel |
n/a |
(d)
Cheddar cheese containing one or more flavouring preparations in accordance with subparagraph 7.4.3(1)(d)(ii) of Volume 7 of the Food Compositional Standards Document
|
(d)
Food colour
|
(d)
Good Manufacturing Practice in the flavouring preparation. The amount of caramel not to exceed 50 ppm in the cheddar cheese prepared with one or more flavouring preparations.
|
NOM/ADM-0158 |
Table 3 |
C.3 |
Caramel |
n/a |
(e)
Cream cheese spread with (naming the added ingredients)
|
(e)
Food colour
|
(e)
1.5%
|
n/a |
Table 3 |
C.3 |
Caramel |
n/a |
(e.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(e.1)
Food colour
|
(e.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 3 |
C.3 |
Caramel |
n/a |
(f)
Sausage casings
|
(f)
Food colour
|
(f)
15%. The amount not to exceed 0.15% in the sausage prepared with the casing.
|
n/a |
Table 3 |
C.3 |
Caramel |
n/a |
(g)
Unstandardized foods, except those unstandardized foods set out in paragraph (f) of this item
|
(g)
Food colour
|
(g)
Good Manufacturing Practice
|
n/a |
Table 3 |
C.4 |
Carbon Black |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
C.4 |
Carbon Black |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
C.4 |
Carbon Black |
n/a |
(c)
Unstandardized foods
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
n/a |
Table 3 |
C.5 |
Carotene |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
C.5 |
Carotene |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
C.5 |
Carotene |
n/a |
(c)
Calorie-reduced margarine; Margarine
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
n/a |
Table 3 |
C.5 |
Carotene |
n/a |
(d)
Cheddar cheese; (Naming the variety) cheese; 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); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream 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); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients)
|
(d)
Food colour
|
(d)
Good Manufacturing Practice
|
n/a |
Table 3 |
C.5 |
Carotene |
n/a |
(e)
Dried whole egg; Dried yolk; Frozen whole egg; Frozen yolk; Liquid whole egg; Liquid yolk
|
(e)
Food colour
|
(e)
Good Manufacturing Practice
|
n/a |
Table 3 |
C.5 |
Carotene |
n/a |
(e.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(e.1)
Food colour
|
(e.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 3 |
C.5 |
Carotene |
n/a |
(f)
Unstandardized foods
|
(f)
Food colour
|
(f)
Good Manufacturing Practice
|
n/a |
Table 3 |
C.5 |
Carotene |
n/a |
(g)
Vegetable fats; Vegetable oils, except olive oil
|
(g)
Food colour
|
(g)
Good Manufacturing Practice. To replace the amount lost during processing. The addition must be declared on the label.
|
n/a |
Table 3 |
C.6 |
Charcoal |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
C.6 |
Charcoal |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
C.6 |
Charcoal |
n/a |
(c)
Unstandardized foods
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
n/a |
Table 3 |
C.7 |
Chlorophyll |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
C.7 |
Chlorophyll |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
C.7 |
Chlorophyll |
n/a |
(c)
Cheddar cheese; (Naming the variety) cheese; 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); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream 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); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients)
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
n/a |
Table 3 |
C.7 |
Chlorophyll |
n/a |
(c.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(c.1)
Food colour
|
(c.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 3 |
C.7 |
Chlorophyll |
n/a |
(d)
Unstandardized foods
|
(d)
Food colour
|
(d)
Good Manufacturing Practice
|
n/a |
Table 3 |
C.8 |
Citrus Red No. 2* |
n/a |
Skins of whole oranges |
Food colour |
2 ppm |
NOM/ADM-0108 |
Table 3 |
C.9 |
Cochineal |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
C.9 |
Cochineal |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
C.9 |
Cochineal |
n/a |
(b.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(b.1)
Food colour
|
(b.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 3 |
C.9 |
Cochineal |
n/a |
(c)
Sausage casings
|
(c)
Food colour
|
(c)
7,500 ppm. The amount not to exceed 75 ppm in the sausage prepared with the casing.
|
n/a |
Table 3 |
C.9 |
Cochineal |
n/a |
(d)
Unstandardized foods, except those unstandardized foods set out in paragraph (c) of this item
|
(d)
Food colour
|
(d)
Good Manufacturing Practice
|
n/a |
Table 3 |
E.1 |
Erythrosine* |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; (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; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish
|
(a)
Food colour
|
(a)
If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, amaranth, brilliant blue FCF, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
E.1 |
Erythrosine* |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0122
NOM/ADM-0108
|
Table 3 |
E.1 |
Erythrosine* |
n/a |
(c)
Bread; Butter; Fish roe (caviar); Icing sugar; Lobster paste; Pickles and relishes; Tomato catsup
|
(c)
Food Colour
|
(c)
If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
E.1 |
Erythrosine* |
n/a |
(d)
Concentrated (naming the fruit) juice, except frozen concentrated orange juice
|
(d)
Food colour
|
(d)
If used singly, the amount not to exceed 300 ppm in the juice as consumed. If used in any combination with allura red, brilliant blue FCF, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the juice as consumed, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
E.1 |
Erythrosine* |
n/a |
(d.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(d.1)
Food colour
|
(d.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 3 |
E.1 |
Erythrosine* |
n/a |
(e)
Salted anchovy; Salted scad; Salted shrimp
|
(e)
Food colour
|
(e)
Good Manufacturing Practice. The amount not to exceed 125 ppm in the finished food.
|
NOM/ADM-0108 |
Table 3 |
E.1 |
Erythrosine* |
n/a |
(e.1)
Ice cream mix
|
(e.1)
Food colour
|
(e.1)
If used singly, the amount not to exceed 300 ppm in the ice cream. If used in any combination with allura red, amaranth, brilliant blue FCF, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the ice cream, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
E.1 |
Erythrosine* |
n/a |
(e.2)
Ice milk mix
|
(e.2)
Food colour
|
(e.2)
If used singly, the amount not to exceed 300 ppm in the ice milk. If used in any combination with allura red, amaranth, brilliant blue FCF, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the ice milk, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
E.1 |
Erythrosine* |
n/a |
(f)
Unstandardized foods
|
(f)
Food colour
|
(f)
If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
E.2 |
Ethyl β-Apo-8'-Carotenoate |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Bread; Butter; Calorie-reduced margarine; 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
35 ppm
|
n/a |
Table 3 |
E.2 |
Ethyl β-Apo-8'-Carotenoate |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
35 ppm
|
NOM/ADM-0122 |
Table 3 |
E.2 |
Ethyl β-Apo-8'-Carotenoate |
n/a |
(c)
Cheddar cheese; (Naming the variety) cheese; 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); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream 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); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients)
|
(c)
Food colour
|
(c)
If used singly, the amount not to exceed 35 ppm. If used in combination with β-apo-8'-carotenal, the total combined amount not to exceed 35 ppm.
|
n/a |
Table 3 |
E.2 |
Ethyl β-Apo-8'-Carotenoate |
n/a |
(d)
Unstandardized foods
|
(d)
Food colour
|
(d)
35 ppm
|
n/a |
Table 3 |
F.1 |
Fast Green FCF* |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; (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; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish
|
(a)
Food colour
|
(a)
If used singly, the amount not to exceed 100 ppm. If used in any combination with allura red, amaranth, brilliant blue FCF, erythrosine, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
F.1 |
Fast Green FCF* |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
If used singly, the amount not to exceed 100 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0122
NOM/ADM-0108
|
Table 3 |
F.1 |
Fast Green FCF* |
n/a |
(c)
Bread; Butter; Fish roe (caviar); Icing sugar; Lobster paste; Pickles and relishes; Tomato catsup
|
(c)
Food Colour
|
(c)
If used singly, the amount not to exceed 100 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
F.1 |
Fast Green FCF* |
n/a |
(d)
Concentrated (naming the fruit) juice, except frozen concentrated orange juice
|
(d)
Food colour
|
(d)
If used singly, the amount not to exceed 100 ppm in the juice as consumed. If used in any combination with allura red, brilliant blue FCF, erythrosine, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the juice as consumed, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
F.1 |
Fast Green FCF* |
n/a |
(d.1)
Ice cream mix
|
(d.1)
Food colour
|
(d.1)
If used singly, the amount not to exceed 100 ppm in the ice cream. If used in any combination with allura red, amaranth, brilliant blue FCF, erythrosine, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the ice cream, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
F.1 |
Fast Green FCF* |
n/a |
(d.2)
Ice milk mix
|
(d.2)
Food colour
|
(d.2)
If used singly, the amount not to exceed 100 ppm in the ice milk. If used in any combination with allura red, amaranth, brilliant blue FCF, erythrosine, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the ice milk, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
F.1 |
Fast Green FCF* |
n/a |
(e)
Unstandardized foods
|
(e)
Food colour
|
(e)
If used singly, the amount not to exceed 100 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
G.1 |
Gold |
n/a |
(a)
Liqueur; Unstandardized alcoholic beverages
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
G.1 |
Gold |
n/a |
(b)
Ready-to-eat cold-smoked salmon
|
(b)
Food colour
|
(b)
Good Manufacturing Practice. To decorate the surface.
|
NOM/ADM-0202 |
Table 3 |
I.1 |
Indigotine* |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; (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; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish
|
(a)
Food colour
|
(a)
If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, amaranth, brilliant blue FCF, erythrosine, fast green FCF, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF and fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
I.1 |
Indigotine* |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the total combined amount of brilliant blue FCF and fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0122
NOM/ADM-0108
|
Table 3 |
I.1 |
Indigotine* |
n/a |
(c)
Bread; Butter; Fish roe (caviar); Icing sugar; Lobster paste; Pickles and relishes; Tomato catsup
|
(c)
Food Colour
|
(c)
If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF and fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
I.1 |
Indigotine* |
n/a |
(d)
Concentrated (naming the fruit) juice, except frozen concentrated orange juice
|
(d)
Food colour
|
(d)
If used singly, the amount not to exceed 300 ppm in the juice as consumed. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the juice as consumed, provided that the amount of brilliant blue FCF and fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
I.1 |
Indigotine* |
n/a |
(d.1)
Ice cream mix
|
(d.1)
Food colour
|
(d.1)
If used singly, the amount not to exceed 300 ppm in the ice cream. If used in any combination with allura red, amaranth, brilliant blue FCF, erythrosine, fast green FCF, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the ice cream, provided that the amount of brilliant blue FCF and fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
I.1 |
Indigotine* |
n/a |
(d.2)
Ice milk mix
|
(d.2)
Food colour
|
(d.2)
If used singly, the amount not to exceed 300 ppm in the ice milk. If used in any combination with allura red, amaranth, brilliant blue FCF, erythrosine, fast green FCF, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the ice milk, provided that the amount of brilliant blue FCF and fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
I.1 |
Indigotine* |
n/a |
(e)
Unstandardized foods
|
(e)
Food colour
|
(e)
If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
I.2 |
Iron Oxide |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
I.2 |
Iron Oxide |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
I.2 |
Iron Oxide |
n/a |
(c)
Edible collagen film
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
n/a |
Table 3 |
I.2 |
Iron Oxide |
n/a |
(d)
Unstandardized foods
|
(d)
Food colour
|
(d)
Good Manufacturing Practice
|
n/a |
Table 3 |
L.1 |
Limestone, Ground |
n/a |
Unstandardized confectionery |
Food colour |
Good Manufacturing Practice |
NOM/ADM-0129 |
Table 3 |
L.2 |
Lycopene Extract from Tomato |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Unstandardized fruit spreads
|
(a)
Food colour
|
(a)
10 ppm, calculated as lycopene
|
NOM/ADM-0099 |
Table 3 |
L.2 |
Lycopene Extract from Tomato |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
20 ppm, calculated as lycopene
|
NOM/ADM-0122
NOM/ADM-0099
|
Table 3 |
L.2 |
Lycopene Extract from Tomato |
n/a |
(c)
Chewing gum; Unstandardized confectionery coatings
|
(c)
Food colour
|
(c)
100 ppm, calculated as lycopene
|
NOM/ADM-0099 |
Table 3 |
L.2 |
Lycopene Extract from Tomato |
n/a |
(d)
Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Unstandardized dairy-based dips; Unstandardized dairy-based spreads
|
(d)
Food colour
|
(d)
20 ppm, calculated as lycopene
|
NOM/ADM-0099 |
Table 3 |
L.2 |
Lycopene Extract from Tomato |
n/a |
(e)
Dry beverage mixes, except fruit-flavoured dry beverage mixes
|
(e)
Food colour
|
(e)
12 ppm in the beverage as consumed, calculated as lycopene
|
NOM/ADM-0099 |
Table 3 |
L.2 |
Lycopene Extract from Tomato |
n/a |
(f)
Fillings
|
(f)
Food colour
|
(f)
20 ppm, calculated as lycopene
|
NOM/ADM-0099 |
Table 3 |
L.2 |
Lycopene Extract from Tomato |
n/a |
(g)
Filling mixes
|
(g)
Food colour
|
(g)
20 ppm in the filling as consumed, calculated as lycopene
|
NOM/ADM-0099 |
Table 3 |
L.2 |
Lycopene Extract from Tomato |
n/a |
(h)
Frostings; Unstandardized confectionery
|
(h)
Food colour
|
(h)
40 ppm, calculated as lycopene
|
NOM/ADM-0099 |
Table 3 |
L.2 |
Lycopene Extract from Tomato |
n/a |
(i)
Ice cream mix
|
(i)
Food colour
|
(i)
20 ppm in the ice cream, calculated as lycopene
|
NOM/ADM-0099 |
Table 3 |
L.2 |
Lycopene Extract from Tomato |
n/a |
(j)
Ice milk mix
|
(j)
Food colour
|
(j)
20 ppm in the ice milk, calculated as lycopene
|
NOM/ADM-0099 |
Table 3 |
L.2 |
Lycopene Extract from Tomato |
n/a |
(k)
Mashed fruit for use in yogurt; Mashed fruit for use in yogurt-based beverages
|
(k)
Food colour
|
(k)
30 ppm, calculated as lycopene
|
NOM/ADM-0099 |
Table 3 |
L.2 |
Lycopene Extract from Tomato |
n/a |
(l)
Non-alcoholic carbonated water-based flavoured and sweetened beverages; Unstandardized coffee beverages; Unstandardized tea beverages; Unstandardized vegetable-based beverages
|
(l)
Food colour
|
(l)
12 ppm, calculated as lycopene
|
NOM/ADM-0099 |
Table 3 |
L.2 |
Lycopene Extract from Tomato |
n/a |
(m)
Non-carbonated sweetened flavoured water-based beverages with vitamin and mineral nutrients added except beverages with vitamins added in accordance with Part D of the Food and Drug Regulations ; Sports drinks
|
(m)
Food colour
|
(m)
3 ppm, calculated as lycopene
|
NOM/ADM-0143 |
Table 3 |
L.2 |
Lycopene Extract from Tomato |
n/a |
(n)
Non-carbonated unsweetened flavoured coloured water beverages
|
(n)
Food colour
|
(n)
3 ppm, calculated as lycopene
|
NOM/ADM-0099 |
Table 3 |
L.2 |
Lycopene Extract from Tomato |
n/a |
(o)
Simulated meat products
|
(o)
Food colour
|
(o)
30 ppm, calculated as lycopene
|
NOM/ADM-0099 |
Table 3 |
L.2 |
Lycopene Extract from Tomato |
n/a |
(p)
Unstandardized dairy-based beverages
|
(p)
Food colour
|
(p)
20 ppm, calculated as lycopene
|
NOM/ADM-0099 |
Table 3 |
L.2 |
Lycopene Extract from Tomato |
n/a |
(q)
Unstandardized dairy-based dry beverage mixes
|
(q)
Food colour
|
(q)
20 ppm in the beverage as consumed, calculated as lycopene
|
NOM/ADM-0099 |
Table 3 |
L.2 |
Lycopene Extract from Tomato |
n/a |
(r)
Unstandardized desserts; Sherbet
|
(r)
Food colour
|
(r)
20 ppm, calculated as lycopene
|
NOM/ADM-0099 |
Table 3 |
L.2 |
Lycopene Extract from Tomato |
n/a |
(s)
Unstandardized dry sauce mixes
|
(s)
Food colour
|
(s)
15 ppm in the sauce as consumed, calculated as lycopene
|
NOM/ADM-0099 |
Table 3 |
L.2 |
Lycopene Extract from Tomato |
n/a |
(t)
Unstandardized sauces
|
(t)
Food colour
|
(t)
15 ppm, calculated as lycopene
|
NOM/ADM-0099 |
Table 3 |
O.1 |
Orchil |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
O.1 |
Orchil |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
O.1 |
Orchil |
n/a |
(c)
Unstandardized foods
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
n/a |
Table 3 |
P.1 |
Paprika |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
P.1 |
Paprika |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
P.1 |
Paprika |
n/a |
(c)
Cheddar cheese; (Naming the variety) cheese; 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); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream 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); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients)
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
n/a |
Table 3 |
P.1 |
Paprika |
n/a |
(c.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(c.1)
Food colour
|
(c.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 3 |
P.1 |
Paprika |
n/a |
(d)
Unstandardized foods
|
(d)
Food colour
|
(d)
Good Manufacturing Practice
|
n/a |
Table 3 |
P.2 |
Ponceau SX* |
n/a |
Fruit Peel; Glacé fruits; Maraschino cherries |
Food colour |
150 ppm |
NOM/ADM-0108 |
Table 3 |
P.3 |
Potassium Aluminum Silicate-Based Iron Oxide |
n/a |
(a)
Colour formulations applied to the surface of bite sized chocolate, bite sized milk chocolate, bite sized sweet chocolate or bite sized white chocolate
|
(a)
Food colour
|
(a)
If used singly, the amount not to exceed 1,500 ppm in the chocolate product containing the colour formulation. If used in combination with potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide, or both, the total combined amount not to exceed 1,500 ppm in the chocolate product containing the colour formulation.
|
NOM/ADM-0061 |
Table 3 |
P.3 |
Potassium Aluminum Silicate-Based Iron Oxide |
n/a |
(b)
Chewing gum; Unstandardized confectionery
|
(b)
Food colour
|
(b)
If used singly, the amount not to exceed 1.25%. If used in combination with potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide, or both, the total combined amount not to exceed 1.25%.
|
NOM/ADM-0051 |
Table 3 |
P.3 |
Potassium Aluminum Silicate-Based Iron Oxide |
n/a |
(c)
Gelatin desserts; Unstandardized bakery products
|
(c)
Food colour
|
(c)
If used singly, the amount not to exceed 1,500 ppm. If used in combination with potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide, or both, the total combined amount not to exceed 1,500 ppm.
|
NOM/ADM-0061 |
Table 3 |
P.3 |
Potassium Aluminum Silicate-Based Iron Oxide |
n/a |
(d)
Unstandardized alcoholic beverages
|
(d)
Food colour
|
(d)
If used singly, the amount not to exceed 5,000 ppm. If used in combination with potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide, or both, the total combined amount not to exceed 5,000 ppm.
|
NOM/ADM-0051 |
Table 3 |
P.4 |
Potassium Aluminum Silicate-Based Titanium Dioxide |
n/a |
(a)
Colour formulations applied to the surface of bite sized chocolate, bite sized milk chocolate, bite sized sweet chocolate or bite sized white chocolate
|
(a)
Food colour
|
(a)
If used singly, the amount not to exceed 1,500 ppm in the chocolate product containing the colour formulation. If used in combination with potassium aluminum silicate-based iron oxide or potassium aluminum silicate-based titanium dioxide and iron oxide, or both, the total combined amount not to exceed 1,500 ppm in the chocolate product containing the colour formulation.
|
NOM/ADM-0061 |
Table 3 |
P.4 |
Potassium Aluminum Silicate-Based Titanium Dioxide |
n/a |
(b)
Chewing gum; Unstandardized confectionery
|
(b)
Food colour
|
(b)
If used singly, the amount not to exceed 1.25%. If used in combination with potassium aluminum silicate-based iron oxide or potassium aluminum silicate-based titanium dioxide and iron oxide, or both, the total combined amount not to exceed 1.25%.
|
NOM/ADM-0051 |
Table 3 |
P.4 |
Potassium Aluminum Silicate-Based Titanium Dioxide |
n/a |
(c)
Gelatin desserts; Unstandardized bakery products
|
(c)
Food colour
|
(c)
If used singly, the amount not to exceed 1,500 ppm. If used in combination with potassium aluminum silicate-based iron oxide or potassium aluminum silicate-based titanium dioxide and iron oxide, or both, the total combined amount not to exceed 1,500 ppm.
|
NOM/ADM-0061 |
Table 3 |
P.4 |
Potassium Aluminum Silicate-Based Titanium Dioxide |
n/a |
(d)
Unstandardized alcoholic beverages
|
(d)
Food colour
|
(d)
If used singly, the amount not to exceed 5,000 ppm. If used in combination with potassium aluminum silicate-based iron oxide or potassium aluminum silicate-based titanium dioxide and iron oxide, or both, the total combined amount not to exceed 5,000 ppm.
|
NOM/ADM-0051 |
Table 3 |
P.5 |
Potassium Aluminum Silicate-Based Titanium Dioxide and Iron Oxide |
n/a |
(a)
Colour formulations applied to the surface of bite sized chocolate, bite sized milk chocolate, bite sized sweet chocolate or bite sized white chocolate
|
(a)
Food colour
|
(a)
If used singly, the amount not to exceed 1,500 ppm in the chocolate product containing the colour formulation. If used in combination with potassium aluminum silicate-based iron oxide or potassium aluminum silicate-based titanium dioxide, or both, the total combined amount not to exceed 1,500 ppm in the chocolate product containing the colour formulation.
|
NOM/ADM-0061 |
Table 3 |
P.5 |
Potassium Aluminum Silicate-Based Titanium Dioxide and Iron Oxide |
n/a |
(b)
Chewing gum; Unstandardized confectionery
|
(b)
Food colour
|
(b)
If used singly, the amount not to exceed 1.25%. If used in combination with potassium aluminum silicate-based iron oxide or potassium aluminum silicate-based titanium dioxide, or both, the total combined amount not to exceed 1.25%.
|
NOM/ADM-0051 |
Table 3 |
P.5 |
Potassium Aluminum Silicate-Based Titanium Dioxide and Iron Oxide |
n/a |
(c)
Gelatin desserts; Unstandardized bakery products
|
(c)
Food colour
|
(c)
If used singly, the amount not to exceed 1,500 ppm. If used in combination with potassium aluminum silicate-based iron oxide or potassium aluminum silicate-based titanium dioxide, or both, the total combined amount not to exceed 1,500 ppm.
|
NOM/ADM-0061 |
Table 3 |
P.5 |
Potassium Aluminum Silicate-Based Titanium Dioxide and Iron Oxide |
n/a |
(d)
Unstandardized alcoholic beverages
|
(d)
Food colour
|
(d)
If used singly, the amount not to exceed 5,000 ppm. If used in combination with potassium aluminum silicate-based iron oxide or potassium aluminum silicate-based titanium dioxide, or both, the total combined amount not to exceed 5,000 ppm.
|
NOM/ADM-0051 |
Table 3 |
R.1 |
Riboflavin |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
R.1 |
Riboflavin |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
R.1 |
Riboflavin |
n/a |
(c)
Cheddar cheese; (Naming the variety) cheese; 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); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream 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); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients)
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
n/a |
Table 3 |
R.1 |
Riboflavin |
n/a |
(d)
Unstandardized foods
|
(d)
Food colour
|
(d)
Good Manufacturing Practice
|
n/a |
Table 3 |
S.1 |
Saffron |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
S.1 |
Saffron |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
S.1 |
Saffron |
n/a |
(c)
Unstandardized foods
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
n/a |
Table 3 |
S.2 |
Saunderswood |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
S.2 |
Saunderswood |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
S.2 |
Saunderswood |
n/a |
(c)
Packaged fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) products that are marinated or otherwise cold-processed
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
S.2 |
Saunderswood |
n/a |
(d)
Unstandardized foods
|
(d)
Food colour
|
(d)
Good Manufacturing Practice
|
n/a |
Table 3 |
S.3 |
Silver Metal |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
S.3 |
Silver Metal |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
S.3 |
Silver Metal |
n/a |
(c)
Unstandardized foods
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
n/a |
Table 3 |
S.4 |
Sodium Copper Chlorophyllin |
n/a |
(a)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 3 |
S.4 |
Sodium Copper Chlorophyllin |
n/a |
(b)
Frozen novelties; Unstandardized confectionery; Unstandardized frozen desserts; Unstandardized mixes for frozen dairy products
|
(b)
Food colour
|
(b)
300 ppm
|
NOM/ADM-0061 |
Table 3 |
S.4 |
Sodium Copper Chlorophyllin |
n/a |
(c)
Ice cream mix; Ice milk mix; Sherbet
|
(c)
Food colour
|
(c)
300 ppm
|
n/a |
Table 3 |
S.5 |
Spirulina Extract |
n/a |
(a)
Custards; Dessert coatings; Gelatin desserts; Puddings; Unstandardized frozen desserts; Toppings
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0160
NOM/ADM-0152
|
Table 3 |
S.5 |
Spirulina Extract |
n/a |
(b)
Frostings; Icings; Icing sugar
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0152 |
Table 3 |
S.5 |
Spirulina Extract |
n/a |
(c)
Ice cream mix
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0152 |
Table 3 |
S.5 |
Spirulina Extract |
n/a |
(d)
(Naming the fruit or fruits) jelly with pectin
|
(d)
Food colour
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0152 |
Table 3 |
S.5 |
Spirulina Extract |
n/a |
(e)
Unstandardized confectionery
|
(e)
Food colour
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0160
NOM/ADM-0152
|
Table 3 |
S.5 |
Spirulina Extract |
n/a |
(f)
Unstandardized non-alcoholic beverages; Unstandardized non-alcoholic beverage concentrates; Unstandardized non-alcoholic beverage dry mixes
|
(f)
Food colour
|
(f)
Good Manufacturing Practice
|
NOM/ADM-0160
NOM/ADM-0152
|
Table 3 |
S.5 |
Spirulina Extract |
n/a |
(g)
Yogurt
|
(g)
Food colour
|
(g)
Good Manufacturing Practice
|
NOM/ADM-0152 |
Table 3 |
S.6 |
Sunset Yellow FCF* |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; (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; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish
|
(a)
Food colour
|
(a)
If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, amaranth, brilliant blue FCF, erythrosine, fast green FCF, indigotine or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
S.6 |
Sunset Yellow FCF* |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0122
NOM/ADM-0108
|
Table 3 |
S.6 |
Sunset Yellow FCF* |
n/a |
(c)
Bread; Butter; Fish roe (caviar); Icing sugar; Lobster paste; Pickles and relishes; Tomato catsup
|
(c)
Food Colour
|
(c)
If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
S.6 |
Sunset Yellow FCF* |
n/a |
(d)
Cheese-flavoured corn snacks
|
(d)
Food colour
|
(d)
If used singly, the amount not to exceed 600 ppm. If used in any combination with allura red, amaranth, brilliant blue FCF, erythrosine, fast green FCF, indigotine or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0210
NOM/ADM-0108
|
Table 3 |
S.6 |
Sunset Yellow FCF* |
n/a |
(e)
Concentrated (naming the fruit) juice, except frozen concentrated orange juice
|
(e)
Food colour
|
(e)
If used singly, the amount not to exceed 300 ppm in the juice as consumed. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine or tartrazine, the total combined amount not to exceed 300 ppm in the juice as consumed, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
S.6 |
Sunset Yellow FCF* |
n/a |
(e.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(e.1)
Food colour
|
(e.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 3 |
S.6 |
Sunset Yellow FCF* |
n/a |
(e.2)
Ice cream mix
|
(e.2)
Food colour
|
(e.2)
If used singly, the amount not to exceed 300 ppm in the ice cream. If used in any combination with allura red, amaranth, brilliant blue FCF, erythrosine, fast green FCF, indigotine or tartrazine, the total combined amount not to exceed 300 ppm in the ice cream, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
S.6 |
Sunset Yellow FCF* |
n/a |
(e.3)
Ice milk mix
|
(e.3)
Food colour
|
(e.3)
If used singly, the amount not to exceed 300 ppm in the ice milk. If used in any combination with allura red, amaranth, brilliant blue FCF, erythrosine, fast green FCF, indigotine or tartrazine, the total combined amount not to exceed 300 ppm in the ice milk, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
S.6 |
Sunset Yellow FCF* |
n/a |
(f)
Longaniza
|
(f)
Food colour
|
(f)
Good Manufacturing Practice. The amount not to exceed 20 ppm in the finished longaniza.
|
NOM/ADM-0108 |
Table 3 |
S.6 |
Sunset Yellow FCF* |
n/a |
(g)
Lumpfish caviar
|
(g)
Food colour
|
(g)
250 ppm if used in combination with 500 ppm of allura red, 450 ppm of brilliant blue FCF and 100 ppm of tartrazine
|
NOM/ADM-0108 |
Table 3 |
S.6 |
Sunset Yellow FCF* |
n/a |
(h)
Sausage casings
|
(h)
Food colour
|
(h)
1,500 ppm. The amount not to exceed 15 ppm in the sausage prepared with the casing.
|
NOM/ADM-0108 |
Table 3 |
S.6 |
Sunset Yellow FCF* |
n/a |
(i)
Unstandardized foods, except those unstandardized foods set out in paragraphs (d) and (h) of this item
|
(i)
Food colour
|
(i)
If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
T.1 |
Tartrazine* |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; (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; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish
|
(a)
Food colour
|
(a)
If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, amaranth, brilliant blue FCF, erythrosine, fast green FCF, indigotine or sunset yellow FCF, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
T.1 |
Tartrazine* |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine or sunset yellow FCF, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0122
NOM/ADM-0108
|
Table 3 |
T.1 |
Tartrazine* |
n/a |
(c)
Bread; Butter; Fish roe (caviar); Icing sugar; Lobster paste; Pickles and relishes; Tomato catsup
|
(c)
Food Colour
|
(c)
If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine or sunset yellow FCF, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
T.1 |
Tartrazine* |
n/a |
(d)
Concentrated (naming the fruit) juice, except frozen concentrated orange juice
|
(d)
Food colour
|
(d)
If used singly, the amount not to exceed 300 ppm in the juice as consumed. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine or sunset yellow FCF, the total combined amount not to exceed 300 ppm in the juice as consumed, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
T.1 |
Tartrazine* |
n/a |
(d.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(d.1)
Food colour
|
(d.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 3 |
T.1 |
Tartrazine* |
n/a |
(d.2)
Ice cream mix
|
(d.2)
Food colour
|
(d.2)
If used singly, the amount not to exceed 300 ppm in the ice cream. If used in any combination with allura red, amaranth, brilliant blue FCF, erythrosine, fast green FCF, indigotine or sunset yellow FCF, the total combined amount not to exceed 300 ppm in the ice cream, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
T.1 |
Tartrazine* |
n/a |
(d.3)
Ice milk mix
|
(d.3)
Food colour
|
(d.3)
If used singly, the amount not to exceed 300 ppm in the ice milk. If used in any combination with allura red, amaranth, brilliant blue FCF, erythrosine, fast green FCF, indigotine or sunset yellow FCF, the total combined amount not to exceed 300 ppm in the ice milk, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
T.1 |
Tartrazine* |
n/a |
(e)
Lumpfish caviar
|
(e)
Food colour
|
(e)
100 ppm if used in combination with 500 ppm of allura red, 450 ppm of brilliant blue FCF and 250 ppm of sunset yellow FCF
|
NOM/ADM-0108 |
Table 3 |
T.1 |
Tartrazine* |
n/a |
(f)
Unstandardized foods
|
(f)
Food colour
|
(f)
If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine or sunset yellow FCF, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.
|
NOM/ADM-0108 |
Table 3 |
T.2 |
Titanium Dioxide |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
T.2 |
Titanium Dioxide |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
T.2 |
Titanium Dioxide |
n/a |
(b.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(b.1)
Food colour
|
(b.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 3 |
T.2 |
Titanium Dioxide |
n/a |
(c)
Unstandardized foods
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
n/a |
Table 3 |
T.3 |
Turmeric |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
T.3 |
Turmeric |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
T.3 |
Turmeric |
n/a |
(c)
Calorie-reduced margarine; Margarine
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
n/a |
Table 3 |
T.3 |
Turmeric |
n/a |
(d)
Cheddar cheese; (Naming the variety) cheese; 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); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream 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); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients)
|
(d)
Food colour
|
(d)
Good Manufacturing Practice
|
n/a |
Table 3 |
T.3 |
Turmeric |
n/a |
(d.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(d.1)
Food colour
|
(d.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 3 |
T.3 |
Turmeric |
n/a |
(e)
Unstandardized foods
|
(e)
Food colour
|
(e)
Good Manufacturing Practice
|
n/a |
Table 3 |
X.1 |
Xanthophyll |
n/a |
(a)
Apple and (naming the fruit or fruits) 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; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; 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; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup
|
(a)
Food colour
|
(a)
Good Manufacturing Practice
|
n/a |
Table 3 |
X.1 |
Xanthophyll |
n/a |
(b)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(b)
Food colour
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 3 |
X.1 |
Xanthophyll |
n/a |
(c)
Unstandardized foods
|
(c)
Food colour
|
(c)
Good Manufacturing Practice
|
n/a |
* This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations . For the purposes of section B.16.012 of the Food and Drug Regulations , the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. |
4. List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
Table 4 |
A.1 |
Acacia Gum |
n/a |
(a)
Calorie-reduced margarine
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
A.1 |
Acacia Gum |
n/a |
(b)
Canned asparagus; Canned green beans; Canned peas; Canned wax beans
|
(b)
Thickening agent
|
(b)
If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, acacia gum is only to be used with butter or other edible animal or vegetable fats or oils.
|
n/a |
Table 4 |
A.1 |
Acacia Gum |
n/a |
(c)
Cream; (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
|
(c)
Stabilizing agent
|
(c)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.1 |
Acacia Gum |
n/a |
(c.1)
(Naming the flavour) flavour
|
(c.1)
Emulsifying agent
|
(c.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
A.1 |
Acacia Gum |
n/a |
(d)
French dressing; Salad dressing
|
(d)
Emulsifying agent
|
(d)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.1 |
Acacia Gum |
n/a |
(e)
Ice cream mix
|
(e)
Stabilizing agent
|
(e)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
A.1 |
Acacia Gum |
n/a |
(f)
Ice milk mix
|
(f)
Stabilizing agent
|
(f)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
A.1 |
Acacia Gum |
n/a |
(g)
Mincemeat; Mustard pickles; Relishes
|
(g)
Thickening agent
|
(g)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.1 |
Acacia Gum |
n/a |
(h)
Sherbet
|
(h)
Stabilizing agent
|
(h)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
A.1 |
Acacia Gum |
n/a |
(i)
Unstandardized foods
|
(i)
Emulsifying, stabilizing or thickening agent
|
(i)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.2 |
Acacia Gum Modified with Octenyl Succinic Anhydride (OSA) |
n/a |
(a)
(Naming the flavour) flavour
|
(a)
Emulsifying agent
|
(a)
500 ppm
|
M-FAA-24-14 |
Table 4 |
A.2 |
Acacia Gum Modified with Octenyl Succinic Anhydride (OSA) |
n/a |
(a.1)
French dressing; Salad dressing
|
(a.1)
Emulsifying agent
|
(a.1)
1.0%
|
n/a |
Table 4 |
A.2 |
Acacia Gum Modified with Octenyl Succinic Anhydride (OSA) |
n/a |
(b)
Icings; Unstandardized dressings; Unstandardized sauces
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
1.0%
|
n/a |
Table 4 |
A.2 |
Acacia Gum Modified with Octenyl Succinic Anhydride (OSA) |
n/a |
(c)
Unstandardized beverages
|
(c)
Emulsifying, stabilizing or thickening agent
|
(c)
1,000 ppm
|
n/a |
Table 4 |
A.2 |
Acacia Gum Modified with Octenyl Succinic Anhydride (OSA) |
n/a |
(d)
Unstandardized flavouring preparations
|
(d)
Emulsifying, stabilizing or thickening agent
|
(d)
500 ppm
|
n/a |
Table 4 |
A.3 |
Acetylated Monoglycerides |
n/a |
Unstandardized foods |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
Table 4 |
A.4 |
Acetylated Tartaric Acid Esters of Mono- and Diglycerides |
n/a |
(a)
Bread
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
6,000 ppm of the flour
|
n/a |
Table 4 |
A.4 |
Acetylated Tartaric Acid Esters of Mono- and Diglycerides |
n/a |
(a.1)
(Naming the flavour) flavour
|
(a.1)
Emulsifying agent
|
(a.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
A.4 |
Acetylated Tartaric Acid Esters of Mono- and Diglycerides |
n/a |
(b)
Infant formulas based on crystalline amino acids
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
240 ppm in the infant formula as consumed
|
n/a |
Table 4 |
A.4 |
Acetylated Tartaric Acid Esters of Mono- and Diglycerides |
n/a |
(c)
Unstandardized foods
|
(c)
Emulsifying, stabilizing or thickening agent
|
(c)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.5 |
Agar |
n/a |
(a)
Brawn; Canned (naming the poultry); Headcheese; (Naming the fruit or fruits) jelly with pectin; Meat binder sold for use in prepared meat or prepared meat by-product in which a gelling agent is a permitted ingredient; Meat and meat by-product loaf; Meat by-product loaf; Meat loaf; Meat lunch; Meat roll; Potted meat; Potted meat by-product
|
(a)
Gelling agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.5 |
Agar |
n/a |
(b)
Calorie-reduced margarine
|
(b)
Gelling agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
A.5 |
Agar |
n/a |
(c)
Cream; (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
|
(c)
Stabilizing agent
|
(c)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.5 |
Agar |
n/a |
(d)
Ice cream mix
|
(d)
Stabilizing agent
|
(d)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
A.5 |
Agar |
n/a |
(e)
Ice milk mix
|
(e)
Stabilizing agent
|
(e)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
A.5 |
Agar |
n/a |
(f)
Mustard pickles; Relishes
|
(f)
Thickening agent
|
(f)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.5 |
Agar |
n/a |
(g)
Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations )
|
(g)
Gelling agent
|
(g)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 4 |
A.5 |
Agar |
n/a |
(h)
Sherbet
|
(h)
Stabilizing agent
|
(h)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
A.5 |
Agar |
n/a |
(i)
Unstandardized foods
|
(i)
Emulsifying, gelling, stabilizing or thickening agent
|
(i)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.6 |
Alginic Acid |
n/a |
(a)
Beer
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.6 |
Alginic Acid |
n/a |
(b)
Calorie-reduced margarine
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
A.6 |
Alginic Acid |
n/a |
(c)
Canned asparagus; Canned green beans; Canned peas; Canned wax beans
|
(c)
Thickening agent
|
(c)
If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, alginic acid is only to be used with butter or other edible animal or vegetable fats or oils.
|
n/a |
Table 4 |
A.6 |
Alginic Acid |
n/a |
(d)
Cottage cheese
|
(d)
Stabilizing agent
|
(d)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
A.6 |
Alginic Acid |
n/a |
(e)
Cream; (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
|
(e)
Stabilizing agent
|
(e)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.6 |
Alginic Acid |
n/a |
(f)
Creamed cottage cheese
|
(f)
Emulsifying, stabilizing or thickening agent
|
(f)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
A.6 |
Alginic Acid |
n/a |
(g)
French dressing; Salad dressing
|
(g)
Emulsifying agent
|
(g)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.6 |
Alginic Acid |
n/a |
(h)
Ice cream mix
|
(h)
Stabilizing agent
|
(h)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
A.6 |
Alginic Acid |
n/a |
(i)
Ice milk mix
|
(i)
Stabilizing agent
|
(i)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
A.6 |
Alginic Acid |
n/a |
(j)
Infant formula
|
(j)
Emulsifying, stabilizing or thickening agent
|
(j)
If used singly, amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
A.6 |
Alginic Acid |
n/a |
(k)
Infant formula based on isolated amino acids or protein hydrolysates, or both
|
(k)
Emulsifying, stabilizing or thickening agent
|
(k)
If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
A.6 |
Alginic Acid |
n/a |
(l)
Lactose-free infant formula based on milk protein
|
(l)
Emulsifying, stabilizing or thickening agent
|
(l)
If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
A.6 |
Alginic Acid |
n/a |
(m)
Mustard pickles; Relishes
|
(m)
Thickening agent
|
(m)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.6 |
Alginic Acid |
n/a |
(n)
Sherbet
|
(n)
Stabilizing agent
|
(n)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
A.6 |
Alginic Acid |
n/a |
(o)
Sour cream
|
(o)
Emulsifying, stabilizing or thickening agent
|
(o)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0198 |
Table 4 |
A.6 |
Alginic Acid |
n/a |
(p)
Unstandardized foods
|
(p)
Emulsifying, stabilizing or thickening agent
|
(p)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.7 |
Ammonium Alginate |
n/a |
(a)
Beer
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.7 |
Ammonium Alginate |
n/a |
(b)
Calorie-reduced margarine
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
A.7 |
Ammonium Alginate |
n/a |
(c)
Canned asparagus; Canned green beans; Canned peas; Canned wax beans
|
(c)
Thickening agent
|
(c)
If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, ammonium alginate is only to be used with butter or other edible animal or vegetable fats or oils.
|
n/a |
Table 4 |
A.7 |
Ammonium Alginate |
n/a |
(d)
Cottage cheese
|
(d)
Stabilizing agent
|
(d)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
A.7 |
Ammonium Alginate |
n/a |
(e)
Cream; (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
|
(e)
Stabilizing agent
|
(e)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.7 |
Ammonium Alginate |
n/a |
(f)
Creamed cottage cheese
|
(f)
Emulsifying, stabilizing or thickening agent
|
(f)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
A.7 |
Ammonium Alginate |
n/a |
(g)
French dressing; Salad dressing
|
(g)
Emulsifying agent
|
(g)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.7 |
Ammonium Alginate |
n/a |
(h)
Ice cream mix
|
(h)
Stabilizing agent
|
(h)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use , the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
A.7 |
Ammonium Alginate |
n/a |
(i)
Ice milk mix
|
(i)
Stabilizing agent
|
(i)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their respective maximum level of use set out in this list.
|
n/a |
Table 4 |
A.7 |
Ammonium Alginate |
n/a |
(j)
Infant formula
|
(j)
Emulsifying, stabilizing or thickening agent
|
(j)
If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
A.7 |
Ammonium Alginate |
n/a |
(k)
Infant formula based on isolated amino acids or protein hydrolysates, or both
|
(k)
Emulsifying, stabilizing or thickening agent
|
(k)
If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
A.7 |
Ammonium Alginate |
n/a |
(l)
Lactose-free infant formula based on milk protein
|
(l)
Emulsifying, stabilizing or thickening agent
|
(l)
If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
A.7 |
Ammonium Alginate |
n/a |
(m)
Mustard pickles; Relishes
|
(m)
Thickening agent
|
(m)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.7 |
Ammonium Alginate |
n/a |
(n)
Sherbet
|
(n)
Stabilizing agent
|
(n)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
A.7 |
Ammonium Alginate |
n/a |
(o)
Sour cream
|
(o)
Emulsifying, stabilizing or thickening agent
|
(o)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0198 |
Table 4 |
A.7 |
Ammonium Alginate |
n/a |
(p)
Unstandardized foods
|
(p)
Emulsifying, stabilizing or thickening agent
|
(p)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(a)
Beer
|
(a)
Gelling agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(b)
Brawn; Canned (naming the poultry); Headcheese; (Naming the fruit or fruits) jelly with pectin; Meat and meat by-product loaf; Meat binder 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; Meat lunch; Meat roll; Potted meat; Potted meat by-product
|
(b)
Gelling agent
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(c)
Calorie-reduced margarine
|
(c)
Gelling agent
|
(c)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(d)
Canned asparagus; Canned green beans; Canned peas; Canned wax beans
|
(d)
Thickening agent
|
(d)
If used singly , the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, ammonium carrageenan is only to be used with butter or other edible animal or vegetable fats or oils.
|
n/a |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(e)
Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients)
|
(e)
Gelling agent
|
(e)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(f)
Cottage cheese
|
(f)
Stabilizing agent
|
(f)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(g)
Cream cheese spread; Cream cheese spread with (naming the added ingredients)
|
(g)
Gelling agent
|
(g)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(h)
Cream; (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
|
(h)
Stabilizing agent
|
(h)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(i)
Creamed cottage cheese
|
(i)
Gelling agent
|
(i)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(j)
Evaporated milk
|
(j)
Emulsifying agent
|
(j)
150 ppm
|
n/a |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(k)
Evaporated partly skimmed milk
|
(k)
Emulsifying agent
|
(k)
100 ppm
|
n/a |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(l)
French dressing; Salad dressing
|
(l)
Emulsifying agent
|
(l)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(m)
Ice cream mix
|
(m)
Stabilizing agent
|
(m)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(n)
Ice milk mix
|
(n)
Stabilizing agent
|
(n)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their respective maximum level of use set out in this list.
|
n/a |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(o)
Infant formula
|
(o)
Emulsifying, stabilizing or thickening agent
|
(o)
If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(p)
Infant formula based on isolated amino acids or protein hydrolysates, or both
|
(p)
Emulsifying, stabilizing or thickening agent
|
(p)
If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(q)
Lactose-free infant formula based on milk protein
|
(q)
Emulsifying, stabilizing or thickening agent
|
(q)
If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(r)
Mustard pickles; Relishes
|
(r)
Thickening agent
|
(r)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(s)
Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations )
|
(s)
Gelling agent
|
(s)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(t)
Processed cheese spread; Processed cheese spread with (naming the added ingredients)
|
(t)
Gelling agent
|
(t)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(u)
Sherbet
|
(u)
Stabilizing agent
|
(u)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(v)
Sour cream
|
(v)
Gelling agent
|
(v)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the amount not to exceed 5,000 ppm This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0198 |
Table 4 |
A.8 |
Ammonium Carrageenan |
n/a |
(w)
Unstandardized foods
|
(w)
Emulsifying, gelling, stabilizing or thickening agent
|
(w)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.9 |
Ammonium Furcelleran |
n/a |
(a)
Beer
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.9 |
Ammonium Furcelleran |
n/a |
(b)
Calorie-reduced margarine
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
A.9 |
Ammonium Furcelleran |
n/a |
(c)
Canned asparagus; Canned green beans; Canned peas; Canned wax beans
|
(c)
Thickening agent
|
(c)
If used singly , the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, ammonium furcelleran is only to be used with butter or other edible animal or vegetable fats or oils.
|
n/a |
Table 4 |
A.9 |
Ammonium Furcelleran |
n/a |
(d)
Unstandardized foods
|
(d)
Emulsifying, stabilizing or thickening agent
|
(d)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.10 |
Ammonium Salt of Phosphorylated Glyceride |
n/a |
(a)
Bread
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.10 |
Ammonium Salt of Phosphorylated Glyceride |
n/a |
(b)
Chocolate products as defined in Volume 4 of the Food Compositional Standards Document; Cocoa products as defined in Volume 4 of the Food Compositional Standards Document
|
(b)
Emulsifying agent
|
(b)
If used singly, the amount not to exceed 0.7%. If used in any combination with other emulsifying agents, the total combined amount not to exceed 1.5%, provided that the amount of ammonium salt of phosphorylated glyceride does not exceed 0.7%.
|
n/a |
Table 4 |
A.10 |
Ammonium Salt of Phosphorylated Glyceride |
n/a |
(c)
Cream; (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
|
(c)
Stabilizing agent
|
(c)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.10 |
Ammonium Salt of Phosphorylated Glyceride |
n/a |
(d)
Ice cream mix
|
(d)
Stabilizing agent
|
(d)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
A.10 |
Ammonium Salt of Phosphorylated Glyceride |
n/a |
(e)
Ice milk mix
|
(e)
Stabilizing agent
|
(e)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their respective maximum level of use set out in this list.
|
n/a |
Table 4 |
A.10 |
Ammonium Salt of Phosphorylated Glyceride |
n/a |
(f)
Mustard pickles; Relishes
|
(f)
Thickening agent
|
(f)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.10 |
Ammonium Salt of Phosphorylated Glyceride |
n/a |
(g)
Sherbet
|
(g)
Stabilizing agent
|
(g)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
A.10 |
Ammonium Salt of Phosphorylated Glyceride |
n/a |
(h)
Unstandardized foods
|
(h)
Emulsifying, stabilizing or thickening agent
|
(h)
Good Manufacturing Practice
|
n/a |
Table 4 |
A.11 |
Arabinogalactan |
n/a |
Essential oils; Pie filling mixes; Pudding mixes; Unstandardized beverage bases; Unstandardized beverage mixes; Unstandardized dressings |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
Table 4 |
B.1 |
Baker's Yeast Glycan |
n/a |
Unstandardized foods |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
Table 4 |
C.1 |
Calcium Alginate |
n/a |
(a)
Beer
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.1 |
Calcium Alginate |
n/a |
(b)
Calorie-reduced margarine
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
C.1 |
Calcium Alginate |
n/a |
(c)
Canned asparagus; Canned green beans; Canned peas; Canned wax beans
|
(c)
Thickening agent
|
(c)
If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, calcium alginate is only to be used with butter or other edible animal or vegetable fats or oils.
|
n/a |
Table 4 |
C.1 |
Calcium Alginate |
n/a |
(d)
Cottage cheese
|
(d)
Stabilizing agent
|
(d)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
C.1 |
Calcium Alginate |
n/a |
(e)
Cream; (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
|
(e)
Stabilizing agent
|
(e)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.1 |
Calcium Alginate |
n/a |
(f)
Creamed cottage cheese
|
(f)
Emulsifying, stabilizing or thickening agent
|
(f)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
C.1 |
Calcium Alginate |
n/a |
(g)
French dressing; Salad dressing
|
(g)
Emulsifying agent
|
(g)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.1 |
Calcium Alginate |
n/a |
(h)
Ice cream mix
|
(h)
Stabilizing agent
|
(h)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use , the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
C.1 |
Calcium Alginate |
n/a |
(i)
Ice milk mix
|
(i)
Stabilizing agent
|
(i)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
C.1 |
Calcium Alginate |
n/a |
(j)
Infant formula
|
(j)
Emulsifying, stabilizing or thickening agent
|
(j)
If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
C.1 |
Calcium Alginate |
n/a |
(k)
Infant formula based on isolated amino acids or protein hydrolysates, or both
|
(k)
Emulsifying, stabilizing or thickening agent
|
(k)
If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
C.1 |
Calcium Alginate |
n/a |
(l)
Lactose-free infant formula based on milk protein
|
(l)
Emulsifying, stabilizing or thickening agent
|
(l)
If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
C.1 |
Calcium Alginate |
n/a |
(m)
Mustard pickles; Relishes
|
(m)
Thickening agent
|
(m)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.1 |
Calcium Alginate |
n/a |
(n)
Sherbet
|
(n)
Stabilizing agent
|
(n)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
C.1 |
Calcium Alginate |
n/a |
(o)
Sour cream
|
(o)
Emulsifying, stabilizing or thickening agent
|
(o)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0198 |
Table 4 |
C.1 |
Calcium Alginate |
n/a |
(p)
Unstandardized foods
|
(p)
Emulsifying, stabilizing or thickening agent
|
(p)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.2 |
Calcium Carbonate |
n/a |
(a)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(a)
Stabilizing agent
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 4 |
C.2 |
Calcium Carbonate |
n/a |
(b)
Unstandardized foods
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(a)
Beer
|
(a)
Gelling agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(b)
Brawn; Canned (naming the poultry); Headcheese; (Naming the fruit or fruits) jelly with pectin; Meat and meat by-product loaf; Meat binder 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; Meat lunch; Meat roll; Potted meat; Potted meat by-product
|
(b)
Gelling agent
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(c)
Calorie-reduced margarine
|
(c)
Gelling agent
|
(c)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(d)
Canned asparagus; Canned green beans; Canned peas; Canned wax beans
|
(d)
Thickening agent
|
(d)
If used singly , the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, calcium carrageenan is only to be used with butter or other edible animal or vegetable fats or oils.
|
n/a |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(e)
Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients)
|
(e)
Gelling agent
|
(e)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(f)
Cottage cheese
|
(f)
Stabilizing agent
|
(f)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(g)
Cream cheese spread; Cream cheese spread with (naming the added ingredients)
|
(g)
Gelling agent
|
(g)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(h)
Cream; (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
|
(h)
Stabilizing agent
|
(h)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(i)
Creamed cottage cheese
|
(i)
Gelling agent
|
(i)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(j)
Evaporated milk
|
(j)
Emulsifying agent
|
(j)
150 ppm
|
n/a |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(k)
Evaporated partly skimmed milk
|
(k)
Emulsifying agent
|
(k)
100 ppm
|
n/a |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(l)
French dressing; Salad dressing
|
(l)
Emulsifying agent
|
(l)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(m)
Ice cream mix
|
(m)
Stabilizing agent
|
(m)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(n)
Ice milk mix
|
(n)
Stabilizing agent
|
(n)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up their maximum level of use set out in this list.
|
n/a |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(o)
Infant formula
|
(o)
Emulsifying, stabilizing or thickening agent
|
(o)
If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(p)
Infant formula based on isolated amino acids or protein hydrolysates, or both
|
(p)
Emulsifying, stabilizing or thickening agent
|
(p)
If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(q)
Lactose-free infant formula based on milk protein
|
(q)
Emulsifying, stabilizing or thickening agent
|
(q)
If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(r)
Mustard pickles; Relishes
|
(r)
Thickening agent
|
(r)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(s)
Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations )
|
(s)
Gelling agent
|
(s)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(t)
Processed cheese spread; Processed cheese spread with (naming the added ingredients)
|
(t)
Gelling agent
|
(t)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(u)
Sherbet
|
(u)
Stabilizing agent
|
(u)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(v)
Sour cream
|
(v)
Gelling agent
|
(v)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0198 |
Table 4 |
C.3 |
Calcium Carrageenan |
n/a |
(w)
Unstandardized foods
|
(w)
Emulsifying, gelling, stabilizing or thickening agent
|
(w)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.4 |
Calcium Citrate |
n/a |
(a)
Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients)
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
If used singly, the amount not to exceed 4.0%. If used in any combination with other citrate salts, phosphate salts, tartrate salts or sodium gluconate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.
|
NOM/ADM-0048 |
Table 4 |
C.4 |
Calcium Citrate |
n/a |
(a.1)
(Naming the flavour) flavour
|
(a.1)
Emulsifying agent
|
(a.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
C.4 |
Calcium Citrate |
n/a |
(b)
Unstandardized foods
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.5 |
Calcium Furcelleran |
n/a |
(a)
Beer
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.5 |
Calcium Furcelleran |
n/a |
(b)
Calorie-reduced margarine
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
C.5 |
Calcium Furcelleran |
n/a |
(c)
Canned asparagus; Canned green beans; Canned peas; Canned wax beans
|
(c)
Thickening agent
|
(c)
If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, calcium furcelleran is only to be used with butter or other edible animal or vegetable fats or oils.
|
n/a |
Table 4 |
C.5 |
Calcium Furcelleran |
n/a |
(d)
Unstandardized foods
|
(d)
Emulsifying, stabilizing or thickening agent
|
(d)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.6 |
Calcium Gluconate |
n/a |
Unstandardized foods |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
Table 4 |
C.7 |
Calcium Glycerophosphate |
n/a |
Unstandardized dessert mixes |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
Table 4 |
C.8 |
Calcium Hypophosphite |
n/a |
Unstandardized dessert mixes |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
Table 4 |
C.9 |
Calcium Phosphate, Dibasic |
n/a |
(a)
Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients)
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, tartrate salts or sodium gluconate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.
|
NOM/ADM-0048 |
Table 4 |
C.9 |
Calcium Phosphate, Dibasic |
n/a |
(a.1)
(Naming the flavour) flavour
|
(a.1)
Emulsifying agent
|
(a.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
C.9 |
Calcium Phosphate, Dibasic |
n/a |
(b)
Unstandardized foods
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.10 |
Calcium Phosphate, Tribasic |
n/a |
(a)
(Naming the flavour) flavour
|
(a)
Emulsifying agent
|
(a)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
C.10 |
Calcium Phosphate, Tribasic |
n/a |
(b)
Unstandardized foods
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.11 |
Calcium Sulphate |
n/a |
(a)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(a)
Stabilizing agent
|
(a)
600 ppm
|
NOM/ADM-0122 |
Table 4 |
C.11 |
Calcium Sulphate |
n/a |
(b)
Cream for whipping that has been heat-treated above 100°C
|
(b)
Stabilizing agent
|
(b)
50 ppm
|
n/a |
Table 4 |
C.11 |
Calcium Sulphate |
n/a |
(c)
Creamed cottage cheese
|
(c)
Emulsifying, stabilizing or thickening agent
|
(c)
500 ppm
|
n/a |
Table 4 |
C.11 |
Calcium Sulphate |
n/a |
(d)
Ice cream mix
|
(d)
Stabilizing agent
|
(d)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use , the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
C.11 |
Calcium Sulphate |
n/a |
(e)
Ice milk mix
|
(e)
Stabilizing agent
|
(e)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
C.11 |
Calcium Sulphate |
n/a |
(f)
Sherbet
|
(f)
Stabilizing agent
|
(f)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
C.11 |
Calcium Sulphate |
n/a |
(g)
Unstandardized foods
|
(g)
Emulsifying, stabilizing or thickening agent
|
(g)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.12 |
Calcium Tartrate |
n/a |
Unstandardized foods |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
Table 4 |
C.13 |
Carob Bean Gum |
n/a |
(a)
Calorie-reduced margarine
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
C.13 |
Carob Bean Gum |
n/a |
(b)
Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients)
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
C.13 |
Carob Bean Gum |
n/a |
(c)
Cottage cheese
|
(c)
Stabilizing agent
|
(c)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
C.13 |
Carob Bean Gum |
n/a |
(d)
Cream; (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
|
(d)
Stabilizing agent
|
(d)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.13 |
Carob Bean Gum |
n/a |
(e)
Cream cheese spread; Cream cheese spread with (naming the added ingredients)
|
(e)
Emulsifying, stabilizing or thickening agent
|
(e)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
C.13 |
Carob Bean Gum |
n/a |
(f)
Creamed cottage cheese
|
(f)
Emulsifying, stabilizing or thickening agent
|
(f)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
C.13 |
Carob Bean Gum |
n/a |
(f.1)
(Naming the flavour) flavour
|
(f.1)
Emulsifying agent
|
(f.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
C.13 |
Carob Bean Gum |
n/a |
(g)
French dressing; Salad dressing
|
(g)
Emulsifying agent
|
(g)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.13 |
Carob Bean Gum |
n/a |
(h)
Ice cream mix
|
(h)
Stabilizing agent
|
(h)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
C.13 |
Carob Bean Gum |
n/a |
(i)
Ice milk mix
|
(i)
Stabilizing agent
|
(i)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
C.13 |
Carob Bean Gum |
n/a |
(j)
Mincemeat; Mustard pickles; Relishes
|
(j)
Thickening agent
|
(j)
Good Manufacturing Practice
|
NOM/ADM-0104 |
Table 4 |
C.13 |
Carob Bean Gum |
n/a |
(k)
Processed cheese spread; Processed cheese spread with (naming the added ingredients)
|
(k)
Emulsifying, stabilizing or thickening agent
|
(k)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their maximum levels of use set out in this list.
|
n/a |
Table 4 |
C.13 |
Carob Bean Gum |
n/a |
(l)
Sherbet
|
(l)
Stabilizing agent
|
(l)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
C.13 |
Carob Bean Gum |
n/a |
(m)
Sour cream
|
(m)
Emulsifying, stabilizing or thickening agent
|
(m)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0198 |
Table 4 |
C.13 |
Carob Bean Gum |
n/a |
(n)
Unstandardized foods
|
(n)
Emulsifying, stabilizing or thickening agent
|
(n)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(a)
Beer
|
(a)
Gelling agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(b)
Brawn; Canned (naming the poultry); Headcheese; (Naming the fruit or fruits) jelly with pectin; Meat and meat by-product loaf; Meat binder 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; Meat lunch; Meat roll; Potted meat; Potted meat by-product
|
(b)
Gelling agent
|
(b)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(c)
Calorie-reduced margarine
|
(c)
Gelling agent
|
(c)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(d)
Canned asparagus; Canned green beans; Canned peas; Canned wax beans
|
(d)
Thickening agent
|
(d)
If used singly , the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, carrageenan is only to be used with butter or other edible animal or vegetable fats or oils.
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(e)
Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients)
|
(e)
Gelling agent
|
(e)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(f)
Cottage cheese
|
(f)
Stabilizing agent
|
(f)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(g)
Cream; (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
|
(g)
Stabilizing agent
|
(g)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(h)
Cream cheese spread; Cream cheese spread with (naming the added ingredients)
|
(h)
Gelling agent
|
(h)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added to the food up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(i)
Creamed cottage cheese
|
(i)
Gelling agent
|
(i)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(j)
Evaporated milk
|
(j)
Emulsifying agent
|
(j)
150 ppm
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(k)
Evaporated partly skimmed milk
|
(k)
Emulsifying agent
|
(k)
100 ppm
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(k.1)
(Naming the flavour) flavour
|
(k.1)
Emulsifying agent
|
(k.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
C.14 |
Carrageenan |
n/a |
(l)
French dressing; Salad dressing
|
(l)
Emulsifying agent
|
(l)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(m)
Frozen fish fillets; Frozen prepared fish fillets
|
(m)
Gelling agent
|
(m)
100 ppm
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(n)
Human milk fortifier
|
(n)
Emulsifying, stabilizing or thickening agent
|
(n)
60 ppm in the human milk as consumed, containing the human milk fortifier
|
NOM/ADM-0164 |
Table 4 |
C.14 |
Carrageenan |
n/a |
(o)
Ice cream mix
|
(o)
Stabilizing agent
|
(o)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(p)
Ice milk mix
|
(p)
Stabilizing agent
|
(p)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(q)
Infant formula
|
(q)
Emulsifying, stabilizing or thickening agent
|
(q)
If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(r)
Infant formula based on isolated amino acids or protein hydrolysates, or both
|
(r)
Emulsifying, stabilizing or thickening agent
|
(r)
If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(s)
Lactose-free infant formula based on milk protein
|
(s)
Emulsifying, stabilizing or thickening agent
|
(s)
If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(t)
Mustard pickles; Relishes
|
(t)
Thickening agent
|
(t)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(u)
Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations )
|
(u)
Gelling agent
|
(u)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 4 |
C.14 |
Carrageenan |
n/a |
(v)
Processed cheese spread; Processed cheese spread with (naming the added ingredients)
|
(v)
Gelling agent
|
(v)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(w)
Sherbet
|
(w)
Stabilizing agent
|
(w)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(x)
Sour cream
|
(x)
Gelling agent
|
(x)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0198 |
Table 4 |
C.14 |
Carrageenan |
n/a |
(y)
Squid meat for processing
|
(y)
Stabilizing agent
|
(y)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.14 |
Carrageenan |
n/a |
(z)
Unstandardized foods
|
(z)
Emulsifying, gelling, stabilizing or thickening agent
|
(z)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.15 |
Citric Acid Esters of Mono- and Diglycerides |
n/a |
(a)
(Naming the flavour) flavour
|
(a)
Emulsifying agent
|
(a)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
C.15 |
Citric Acid Esters of Mono- and Diglycerides |
n/a |
(a.1)
Infant formula based on crystalline amino acids or protein hydrolysates, or both; Whole protein-based infant formula for special dietary purposes
|
(a.1)
Emulsifying agent
|
(a.1)
1,550 ppm in the infant formula as consumed
|
NOM/ADM-0153 |
Table 4 |
C.15 |
Citric Acid Esters of Mono- and Diglycerides |
n/a |
(b)
Unstandardized foods
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
Good Manufacturing Practice
|
n/a |
Table 4 |
C.16 |
α-Cyclodextrin |
n/a |
(a)
Beverage whiteners
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
1%
|
NOM/ADM-0203 |
Table 4 |
C.16 |
α-Cyclodextrin |
n/a |
(b)
Icings; Unstandardized dips; Unstandardized emulsified sauces, except unstandardized dressings for salads
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
3%
|
NOM/ADM-0203 |
Table 4 |
C.16 |
α-Cyclodextrin |
n/a |
(c)
Unstandardized bakery products
|
(c)
Emulsifying, stabilizing or thickening agent
|
(c)
2%
|
NOM/ADM-0203 |
Table 4 |
C.16 |
α-Cyclodextrin |
n/a |
(d)
Unstandardized dressings for salads
|
(d)
Emulsifying, stabilizing or thickening agent
|
(d)
5%
|
NOM/ADM-0203 |
Table 4 |
C.16 |
α-Cyclodextrin |
n/a |
(e)
Yogurt
|
(e)
Emulsifying, stabilizing or thickening agent
|
(e)
2.5%
|
NOM/ADM-0203 |
Table 4 |
F.1 |
Furcelleran |
n/a |
(a)
Beer
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
F.1 |
Furcelleran |
n/a |
(b)
Calorie-reduced margarine
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
F.1 |
Furcelleran |
n/a |
(c)
Canned asparagus; Canned green beans; Canned peas; Canned wax beans
|
(c)
Thickening agent
|
(c)
If used singly , the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, furcelleran is only to be used with butter or other edible animal or vegetable fats or oils.
|
n/a |
Table 4 |
F.1 |
Furcelleran |
n/a |
(d)
Unstandardized foods
|
(d)
Emulsifying, stabilizing or thickening agent
|
(d)
Good Manufacturing Practice
|
n/a |
Table 4 |
G.1 |
Gelatin |
n/a |
(a)
Brawn; Canned (naming the poultry); Headcheese; (Naming the fruit or fruits) jelly with pectin; Meat and meat by-product loaf; Meat binder 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; Meat lunch; Meat roll; Potted meat; Potted meat by-product
|
(a)
Gelling agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
G.1 |
Gelatin |
n/a |
(b)
Calorie-reduced margarine
|
(b)
Gelling agent
|
(b)
1.0%
|
NOM/ADM-0014 |
Table 4 |
G.1 |
Gelatin |
n/a |
(c)
Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients)
|
(c)
Gelling agent
|
(c)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
G.1 |
Gelatin |
n/a |
(d)
Cottage cheese
|
(d)
Stabilizing agent
|
(d)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
G.1 |
Gelatin |
n/a |
(e)
Cream; (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
|
(e)
Stabilizing agent
|
(e)
Good Manufacturing Practice
|
n/a |
Table 4 |
G.1 |
Gelatin |
n/a |
(f)
Cream cheese spread; Cream cheese spread with (naming the added ingredients)
|
(f)
Gelling agent
|
(f)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
G.1 |
Gelatin |
n/a |
(g)
Creamed cottage cheese
|
(g)
Gelling agent
|
(g)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
G.1 |
Gelatin |
n/a |
(g.1)
(Naming the flavour) flavour
|
(g.1)
Emulsifying agent
|
(g.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
G.1 |
Gelatin |
n/a |
(h)
Ice cream mix
|
(h)
Stabilizing agent
|
(h)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
G.1 |
Gelatin |
n/a |
(i)
Ice milk mix
|
(i)
Stabilizing agent
|
(i)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
G.1 |
Gelatin |
n/a |
(j)
Mustard pickles; Relishes
|
(j)
Thickening agent
|
(j)
Good Manufacturing Practice
|
n/a |
Table 4 |
G.1 |
Gelatin |
n/a |
(k)
Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations )
|
(k)
Gelling agent
|
(k)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 4 |
G.1 |
Gelatin |
n/a |
(l)
Prepared hams, shoulders, butts, picnics and backs
|
(l)
Gelling agent
|
(l)
Good Manufacturing Practice
|
n/a |
Table 4 |
G.1 |
Gelatin |
n/a |
(m)
Processed cheese spread; Processed cheese spread with (naming the added ingredients)
|
(m)
Gelling agent
|
(m)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their maximum levels of use set out in this list.
|
n/a |
Table 4 |
G.1 |
Gelatin |
n/a |
(n)
Sherbet
|
(n)
Stabilizing agent
|
(n)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
G.1 |
Gelatin |
n/a |
(o)
Sour cream
|
(o)
Gelling agent
|
(o)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0198 |
Table 4 |
G.1 |
Gelatin |
n/a |
(p)
Unstandardized foods
|
(p)
Emulsifying, gelling, stabilizing or thickening agent
|
(p)
Good Manufacturing Practice
|
n/a |
Table 4 |
G.2 |
Gellan Gum |
n/a |
(a)
Aspics; Unstandardized fruit spreads; Unstandardized processed fruit products
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
3,000 ppm
|
n/a |
Table 4 |
G.2 |
Gellan Gum |
n/a |
(b)
Beverage whiteners
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
350 ppm
|
NOM/ADM-0183 |
Table 4 |
G.2 |
Gellan Gum |
n/a |
(c)
Calorie-reduced margarine
|
(c)
Emulsifying, stabilizing or thickening agent
|
(c)
If used singly, the amount not to exceed 2,500 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm, provided that the amount of gellan gum does not exceed 2,500 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
G.2 |
Gellan Gum |
n/a |
(d)
Filling mixes; Fillings; Pudding mixes; Puddings; Unstandardized dressings; Unstandardized gelatins
|
(d)
Emulsifying, stabilizing or thickening agent
|
(d)
1,000 ppm
|
n/a |
Table 4 |
G.2 |
Gellan Gum |
n/a |
(e)
French dressing; Salad dressing
|
(e)
Emulsifying agent
|
(e)
1,000 ppm
|
n/a |
Table 4 |
G.2 |
Gellan Gum |
n/a |
(f)
Frostings; Unstandardized confectionery
|
(f)
Emulsifying, stabilizing or thickening agent
|
(f)
5,000 ppm
|
n/a |
Table 4 |
G.2 |
Gellan Gum |
n/a |
(g)
Human milk fortifier based on protein hydrolysates
|
(g)
Stabilizing agent
|
(g)
41.5 ppm in the human milk as consumed, containing the human milk fortifier
|
NOM/ADM-0164 |
Table 4 |
G.2 |
Gellan Gum |
n/a |
(h)
Liquid plant protein isolate-based products that resemble egg products
|
(h)
Emulsifying, stabilizing or thickening agent
|
(h)
2 000 ppm
|
NOM/ADM-0168 |
Table 4 |
G.2 |
Gellan Gum |
n/a |
(i)
(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
|
(i)
Stabilizing agent
|
(i)
1,500 ppm
|
NOM/ADM-0119 |
Table 4 |
G.2 |
Gellan Gum |
n/a |
(j)
Reduced fat spreads
|
(j)
Emulsifying, stabilizing or thickening agent
|
(j)
2,500 ppm
|
n/a |
Table 4 |
G.2 |
Gellan Gum |
n/a |
(k)
Snack foods
|
(k)
Emulsifying, stabilizing or thickening agent
|
(k)
1,000 ppm
|
n/a |
Table 4 |
G.2 |
Gellan Gum |
n/a |
(l)
Topping mixes; Toppings; Unstandardized sauces; Unstandardized table syrups
|
(l)
Emulsifying, stabilizing or thickening agent
|
(l)
500 ppm
|
n/a |
Table 4 |
G.2 |
Gellan Gum |
n/a |
(m)
Unstandardized bakery products
|
(m)
Emulsifying, stabilizing or thickening agent
|
(m)
1,000 ppm of the dry mix
|
NOM/ADM-0210 |
Table 4 |
G.2 |
Gellan Gum |
n/a |
(n)
Unstandardized beverages
|
(n)
Emulsifying, stabilizing or thickening agent
|
(n)
800 ppm
|
n/a |
Table 4 |
G.2 |
Gellan Gum |
n/a |
(o)
Unstandardized dairy products
|
(o)
Emulsifying, stabilizing or thickening agent
|
(o)
1,500 ppm
|
n/a |
Table 4 |
G.3 |
Guar Gum |
n/a |
(a)
Bread
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
G.3 |
Guar Gum |
n/a |
(b)
Calorie-reduced margarine
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
G.3 |
Guar Gum |
n/a |
(c)
Canned asparagus; Canned green beans; Canned peas; Canned wax beans
|
(c)
Thickening agent
|
(c)
If used singly , the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, guar gum is only to be used with butter or other edible animal or vegetable fats or oils.
|
n/a |
Table 4 |
G.3 |
Guar Gum |
n/a |
(d)
Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients)
|
(d)
Emulsifying, stabilizing or thickening agent
|
(d)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
G.3 |
Guar Gum |
n/a |
(e)
Cottage cheese
|
(e)
Stabilizing agent
|
(e)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
G.3 |
Guar Gum |
n/a |
(f)
Cream; (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
|
(f)
Stabilizing agent
|
(f)
Good Manufacturing Practice
|
n/a |
Table 4 |
G.3 |
Guar Gum |
n/a |
(g)
Cream cheese spread; Cream cheese spread with (naming the added ingredients)
|
(g)
Emulsifying, stabilizing or thickening agent
|
(g)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
G.3 |
Guar Gum |
n/a |
(h)
Creamed cottage cheese
|
(h)
Emulsifying, stabilizing or thickening agent
|
(h)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
G.3 |
Guar Gum |
n/a |
(h.1)
(Naming the flavour) flavour
|
(h.1)
Emulsifying agent
|
(h.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
G.3 |
Guar Gum |
n/a |
(i)
French dressing; Salad dressing
|
(i)
Emulsifying agent
|
(i)
Good Manufacturing Practice
|
n/a |
Table 4 |
G.3 |
Guar Gum |
n/a |
(j)
Ice cream mix
|
(j)
Stabilizing agent
|
(j)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
G.3 |
Guar Gum |
n/a |
(k)
Ice milk mix
|
(k)
Stabilizing agent
|
(k)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
G.3 |
Guar Gum |
n/a |
(l)
Infant formula
|
(l)
Emulsifying, stabilizing or thickening agent
|
(l)
If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan or sodium carrageenan, the total combined amount not to exceed 300 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
G.3 |
Guar Gum |
n/a |
(m)
Infant formula based on isolated amino acids or protein hydrolysates, or both
|
(m)
Emulsifying, stabilizing or thickening agent
|
(m)
If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan or sodium carrageenan, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
G.3 |
Guar Gum |
n/a |
(n)
Lactose-free infant formula based on milk protein
|
(n)
Emulsifying, stabilizing or thickening agent
|
(n)
If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan or sodium carrageenan, the total combined amount not to exceed 500 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
G.3 |
Guar Gum |
n/a |
(o)
Mincemeat; Mustard pickles; Relishes
|
(o)
Thickening agent
|
(o)
Good Manufacturing Practice
|
n/a |
Table 4 |
G.3 |
Guar Gum |
n/a |
(p)
Processed cheese spread; Processed cheese spread with (naming the added ingredients)
|
(p)
Emulsifying, stabilizing or thickening agent
|
(p)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
G.3 |
Guar Gum |
n/a |
(q)
Sherbet
|
(q)
Stabilizing agent
|
(q)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
G.3 |
Guar Gum |
n/a |
(r)
Sour cream
|
(r)
Emulsifying, stabilizing or thickening agent
|
(r)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0198 |
Table 4 |
G.3 |
Guar Gum |
n/a |
(s)
Unstandardized foods
|
(s)
Emulsifying, stabilizing or thickening agent
|
(s)
Good Manufacturing Practice
|
n/a |
Table 4 |
H.1 |
Hydroxylated Lecithin |
n/a |
(a)
Chocolate products as defined in Volume 4 of the Food Compositional Standards Document; Cocoa products as defined in Volume 4 of the Food Compositional Standards Document
|
(a)
Emulsifying agent
|
(a)
If used singly, the amount not to exceed 1.0%. If used in any combination with other emulsifying agents, the total combined amount not to exceed 1.5%, provided that the amount of hydroxylated lecithin does not exceed 1.0%.
|
n/a |
Table 4 |
H.1 |
Hydroxylated Lecithin |
n/a |
(b)
Unstandardized foods
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
Good Manufacturing Practice
|
n/a |
Table 4 |
H.2 |
Hydroxypropyl Cellulose |
n/a |
Unstandardized foods |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
Table 4 |
H.3 |
Hydroxypropyl Methylcellulose |
n/a |
(a)
French dressing; Salad dressing
|
(a)
Emulsifying agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
H.3 |
Hydroxypropyl Methylcellulose |
n/a |
(b)
(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
|
(b)
Stabilizing agent
|
(b)
Good Manufacturing Practice
|
n/a |
Table 4 |
H.3 |
Hydroxypropyl Methylcellulose |
n/a |
(c)
Mustard pickles; Relishes
|
(c)
Thickening agent
|
(c)
Good Manufacturing Practice
|
n/a |
Table 4 |
H.3 |
Hydroxypropyl Methylcellulose |
n/a |
(d)
Unstandardized foods
|
(d)
Emulsifying, stabilizing or thickening agent
|
(d)
Good Manufacturing Practice
|
n/a |
Table 4 |
K.1 |
Karaya Gum |
n/a |
(a)
Calorie-reduced margarine
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
K.1 |
Karaya Gum |
n/a |
(b)
Cottage cheese
|
(b)
Stabilizing agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
K.1 |
Karaya Gum |
n/a |
(c)
Creamed cottage cheese
|
(c)
Emulsifying, stabilizing or thickening agent
|
(c)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
K.1 |
Karaya Gum |
n/a |
(d)
French dressing; Salad dressing
|
(d)
Emulsifying agent
|
(d)
Good Manufacturing Practice
|
n/a |
Table 4 |
K.1 |
Karaya Gum |
n/a |
(e)
Ice cream mix
|
(e)
Stabilizing agent
|
(e)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
K.1 |
Karaya Gum |
n/a |
(f)
Ice milk mix
|
(f)
Stabilizing agent
|
(f)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
K.1 |
Karaya Gum |
n/a |
(g)
(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
|
(g)
Stabilizing agent
|
(g)
Good Manufacturing Practice
|
n/a |
Table 4 |
K.1 |
Karaya Gum |
n/a |
(h)
Mustard pickles; Relishes
|
(h)
Thickening agent
|
(h)
Good Manufacturing Practice
|
n/a |
Table 4 |
K.1 |
Karaya Gum |
n/a |
(i)
Sherbet
|
(i)
Stabilizing agent
|
(i)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
K.1 |
Karaya Gum |
n/a |
(j)
Unstandardized foods
|
(j)
Emulsifying, stabilizing or thickening agent
|
(j)
Good Manufacturing Practice
|
n/a |
Table 4 |
L.1 |
Lactylated Mono- and Diglycerides |
n/a |
(a)
Shortening
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
If used singly, the amount not to exceed 8.0%. If used in combination with monoglycerides or mono- and diglycerides, or both, the total combined amount not to exceed 20.0%, provided that the amount of lactylated mono- and diglycerides does not exceed 8.0% and the amount of monoglycerides does not exceed 10.0%.
|
n/a |
Table 4 |
L.1 |
Lactylated Mono- and Diglycerides |
n/a |
(b)
Unstandardized foods, except those unstandardized foods set out in paragraph (c) of this item
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
8.0% of the fat content
|
n/a |
Table 4 |
L.1 |
Lactylated Mono- and Diglycerides |
n/a |
(c)
Whipped yogurt
|
(c)
Emulsifying agent
|
(c)
5,000 ppm
|
NOM/ADM-0085 |
Table 4 |
L.2 |
Lactylic Esters of Fatty Acids |
n/a |
Unstandardized foods |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
Table 4 |
L.3 |
Lecithin |
n/a |
(a)
Bread
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
L.3 |
Lecithin |
n/a |
(b)
Calorie-reduced margarine
|
(b)
Emulsifying agent
|
(b)
5,000 ppm
|
n/a |
Table 4 |
L.3 |
Lecithin |
n/a |
(c)
Chocolate products as defined in Volume 4 of the Food Compositional Standards Document; Cocoa products as defined in Volume 4 of the Food Compositional Standards Document
|
(c)
Emulsifying agent
|
(c)
If used singly, the amount not to exceed 1.0%. If used in any combination with other emulsifying agents, the total combined amount not to exceed 1.5%, provided that the amount of lecithin does not exceed 1.0%.
|
n/a |
Table 4 |
L.3 |
Lecithin |
n/a |
(d)
Cream; (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
|
(d)
Stabilizing agent
|
(d)
Good Manufacturing Practice
|
n/a |
Table 4 |
L.3 |
Lecithin |
n/a |
(d.1)
(Naming the flavour) flavour
|
(d.1)
Emulsifying agent
|
(d.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
L.3 |
Lecithin |
n/a |
(e)
Human milk fortifier
|
(e)
Emulsifying agent
|
(e)
3,000 ppm in the human milk as consumed, containing the human milk fortifier
|
NOM/ADM-0164 |
Table 4 |
L.3 |
Lecithin |
n/a |
(f)
Ice cream mix
|
(f)
Stabilizing agent
|
(f)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
L.3 |
Lecithin |
n/a |
(g)
Ice milk mix
|
(g)
Emulsifying agent
|
(g)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other emulsifying agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
L.3 |
Lecithin |
n/a |
(h)
Infant formula
|
(h)
Emulsifying agent
|
(h)
3,000 ppm in the infant formula as consumed
|
NOM/ADM-0044 |
Table 4 |
L.3 |
Lecithin |
n/a |
(i)
Margarine
|
(i)
Emulsifying agent
|
(i)
2,000 ppm
|
n/a |
Table 4 |
L.3 |
Lecithin |
n/a |
(j)
Milk powder
|
(j)
Emulsifying agent
|
(j)
5,000 ppm
|
n/a |
Table 4 |
L.3 |
Lecithin |
n/a |
(k)
Mustard pickles; Relishes
|
(k)
Thickening agent
|
(k)
Good Manufacturing Practice
|
n/a |
Table 4 |
L.3 |
Lecithin |
n/a |
(l)
Processed (naming the variety) 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 with (naming the added ingredients)
|
(l)
Emulsifying, stabilizing or thickening agent
|
(l)
2,000 ppm
|
n/a |
Table 4 |
L.3 |
Lecithin |
n/a |
(m)
Sherbet
|
(m)
Stabilizing agent
|
(m)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
L.3 |
Lecithin |
n/a |
(n)
Unstandardized foods
|
(n)
Emulsifying, stabilizing or thickening agent
|
(n)
Good Manufacturing Practice
|
n/a |
Table 4 |
M.1 |
Magnesium Chloride |
n/a |
Tofu |
Emulsifying, stabilizing or thickening agent |
3,000 ppm, calculated as the anhydrous salt |
n/a |
Table 4 |
M.2 |
Methyl Ethyl Cellulose |
n/a |
Unstandardized foods |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
Table 4 |
M.3 |
Methylcellulose |
n/a |
(a)
Beer
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
M.3 |
Methylcellulose |
n/a |
(b)
French dressing; Salad dressing
|
(b)
Emulsifying agent
|
(b)
Good Manufacturing Practice
|
n/a |
Table 4 |
M.3 |
Methylcellulose |
n/a |
(c)
Unstandardized foods
|
(c)
Emulsifying, stabilizing or thickening agent
|
(c)
Good Manufacturing Practice
|
n/a |
Table 4 |
M.4 |
Microcrystalline Cellulose |
n/a |
Cream for whipping |
Stabilizing or thickening agent |
2,000 ppm |
n/a |
Table 4 |
M.5 |
Mono- and Diglycerides |
n/a |
(a)
Bread; Fish paste
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
M.5 |
Mono- and Diglycerides |
n/a |
(b)
Calorie-reduced margarine; Margarine
|
(b)
Emulsifying agent
|
(b)
5,000 ppm
|
n/a |
Table 4 |
M.5 |
Mono- and Diglycerides |
n/a |
(c)
Chocolate products as defined in Volume 4 of the Food Compositional Standards Document; Cocoa products as defined in Volume 4 of the Food Compositional Standards Document
|
(c)
Emulsifying agent
|
(c)
If used singly, the amount not to exceed 1.5%. If used in any combination with other emulsifying agents, the total combined amount not to exceed 1.5%.
|
n/a |
Table 4 |
M.5 |
Mono- and Diglycerides |
n/a |
(d)
Cottage cheese
|
(d)
Stabilizing agent
|
(d)
Good Manufacturing Practice
|
n/a |
Table 4 |
M.5 |
Mono- and Diglycerides |
n/a |
(e)
Cream
|
(e)
Stabilizing agent
|
(e)
Good Manufacturing Practice
|
n/a |
Table 4 |
M.5 |
Mono- and Diglycerides |
n/a |
(f)
Creamed cottage cheese
|
(f)
Emulsifying, stabilizing or thickening agent
|
(f)
Good Manufacturing Practice
|
n/a |
Table 4 |
M.5 |
Mono- and Diglycerides |
n/a |
(f.1)
(Naming the flavour) flavour
|
(f.1)
Emulsifying agent
|
(f.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
M.5 |
Mono- and Diglycerides |
n/a |
(g)
Ice cream mix
|
(g)
Stabilizing agent
|
(g)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use , the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
M.5 |
Mono- and Diglycerides |
n/a |
(h)
Ice milk mix
|
(h)
Stabilizing agent
|
(h)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
M.5 |
Mono- and Diglycerides |
n/a |
(i)
Infant formula
|
(i)
Emulsifying, stabilizing or thickening agent
|
(i)
2,500 ppm in the infant formula as consumed
|
n/a |
Table 4 |
M.5 |
Mono- and Diglycerides |
n/a |
(j)
Processed (naming the variety) 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 with (naming the added ingredients)
|
(j)
Emulsifying, stabilizing or thickening agent
|
(j)
If used singly, the amount not to exceed 5,000 ppm. If used in combination with monoglycerides, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
M.5 |
Mono- and Diglycerides |
n/a |
(k)
Sausage casings
|
(k)
Emulsifying, stabilizing or thickening agent
|
(k)
3,500 ppm of the casing
|
n/a |
Table 4 |
M.5 |
Mono- and Diglycerides |
n/a |
(l)
Sherbet
|
(l)
Stabilizing agent
|
(l)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
M.5 |
Mono- and Diglycerides |
n/a |
(m)
Shortening
|
(m)
Emulsifying, stabilizing or thickening agent
|
(m)
If used singly, the amount not to exceed 10.0%. If used in combination with lactylated mono- and diglycerides or monoglycerides, or both, the total combined amount not to exceed 20.0%, provided that the amount of lactylated mono- and diglycerides does not exceed 8.0% and the amount of monoglycerides does not exceed 10.0%.
|
n/a |
Table 4 |
M.5 |
Mono- and Diglycerides |
n/a |
(n)
Sour cream
|
(n)
Emulsifying, stabilizing or thickening agent
|
(n)
If used singly, the amount not to exceed 3,000 ppm. If used in combination with monoglycerides, the total combined amount not to exceed 3,000 ppm.
|
n/a |
Table 4 |
M.5 |
Mono- and Diglycerides |
n/a |
(o)
Unstandardized foods, except those unstandardized foods set out in paragraph (k) of this item
|
(o)
Emulsifying, stabilizing or thickening agent
|
(o)
Good Manufacturing Practice
|
n/a |
Table 4 |
M.6 |
Monoglycerides |
n/a |
(a)
Bread; Fish paste
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
M.6 |
Monoglycerides |
n/a |
(b)
Calorie-reduced margarine; Margarine
|
(b)
Emulsifying agent
|
(b)
5,000 ppm
|
n/a |
Table 4 |
M.6 |
Monoglycerides |
n/a |
(c)
Chocolate products as defined in Volume 4 of the Food Compositional Standards Document; Cocoa products as defined in Volume 4 of the Food Compositional Standards Document
|
(c)
Emulsifying agent
|
(c)
If used singly, the amount not to exceed 1.5%. If used in any combination with other emulsifying agents, the total combined amount not to exceed 1.5%.
|
n/a |
Table 4 |
M.6 |
Monoglycerides |
n/a |
(d)
Cream
|
(d)
Stabilizing agent
|
(d)
Good Manufacturing Practice
|
n/a |
Table 4 |
M.6 |
Monoglycerides |
n/a |
(e)
Creamed cottage cheese
|
(e)
Emulsifying, stabilizing or thickening agent
|
(e)
Good Manufacturing Practice
|
n/a |
Table 4 |
M.6 |
Monoglycerides |
n/a |
(f)
Headcheese; Meat and meat by-product loaf; Meat binder; Meat by-product loaf; Meat loaf; Meat lunch; Meat roll; Prepared meat or prepared meat by-product; Prepared poultry meat or prepared poultry meat by-product; Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Sausage; Unstandardized fish products
|
(f)
Emulsifying agent
|
(f)
Good Manufacturing Practice
|
n/a |
Table 4 |
M.6 |
Monoglycerides |
n/a |
(g)
Human milk fortifier
|
(g)
Emulsifying agent
|
(g)
3,400 ppm in the human milk as consumed, containing the human milk fortifier
|
NOM/ADM-0164 |
Table 4 |
M.6 |
Monoglycerides |
n/a |
(h)
Ice cream mix
|
(h)
Stabilizing agent
|
(h)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use , the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
M.6 |
Monoglycerides |
n/a |
(i)
Ice milk mix
|
(i)
Stabilizing agent
|
(i)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
M.6 |
Monoglycerides |
n/a |
(j)
Infant formula
|
(j)
Emulsifying, stabilizing or thickening agent
|
(j)
2,500 ppm in the infant formula as consumed
|
n/a |
Table 4 |
M.6 |
Monoglycerides |
n/a |
(k)
Processed (naming the variety) 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 with (naming the added ingredients)
|
(k)
Emulsifying, stabilizing or thickening agent
|
(k)
If used singly, the amount not to exceed 5,000 ppm. If used in combination with mono- and diglycerides, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
M.6 |
Monoglycerides |
n/a |
(l)
Sausage casings
|
(l)
Emulsifying, stabilizing or thickening agent
|
(l)
3,500 ppm of the casing
|
n/a |
Table 4 |
M.6 |
Monoglycerides |
n/a |
(m)
Sherbet
|
(m)
Stabilizing agent
|
(m)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
M.6 |
Monoglycerides |
n/a |
(n)
Shortening
|
(n)
Emulsifying, stabilizing or thickening agent
|
(n)
If used singly, the amount not to exceed 10.0%. If used in combination with mono- and diglycerides or lactylated mono- and diglycerides, or both, the total combined amount not to exceed 20.0%, provided that the amount of monoglycerides does not exceed 10.0% and the amount of lactylated mono- and diglycerides does not exceed 8.0%.
|
n/a |
Table 4 |
M.6 |
Monoglycerides |
n/a |
(o)
Sour cream
|
(o)
Emulsifying, stabilizing or thickening agent
|
(o)
If used singly, the amount not to exceed 3,000 ppm. If used in combination with mono- and diglycerides, the total combined amount not to exceed 3,000 ppm.
|
n/a |
Table 4 |
M.6 |
Monoglycerides |
n/a |
(p)
Unstandardized foods, except those unstandardized foods set out in paragraph (l) of this item
|
(p)
Emulsifying, stabilizing or thickening agent
|
(p)
Good Manufacturing Practice
|
n/a |
Table 4 |
M.7 |
Monosodium Salts of Phosphorylated Mono- and Diglycerides |
n/a |
Edible vegetable oil-based cookware coating emulsions |
Emulsifying, stabilizing or thickening agent |
4.0% |
n/a |
Table 4 |
O.1 |
Oat Gum |
n/a |
Unstandardized foods |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
Table 4 |
P.1 |
Pectin |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; (Naming the citrus fruit or fruits) marmalade with pectin; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.1 |
Pectin |
n/a |
(b)
Cream; (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
|
(b)
Stabilizing agent
|
(b)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.1 |
Pectin |
n/a |
(c)
Fig marmalade; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jelly; Pineapple marmalade
|
(c)
Emulsifying, stabilizing or thickening agent
|
(c)
Good Manufacturing Practice. To compensate any deficiency in the natural pectin content of the named fruit.
|
n/a |
Table 4 |
P.1 |
Pectin |
n/a |
(c.1)
(Naming the flavour) flavour
|
(c.1)
Emulsifying agent
|
(c.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
P.1 |
Pectin |
n/a |
(d)
French dressing; Salad dressing
|
(d)
Emulsifying agent
|
(d)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.1 |
Pectin |
n/a |
(e)
Ice cream mix
|
(e)
Stabilizing agent
|
(e)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use , the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
P.1 |
Pectin |
n/a |
(f)
Ice milk mix
|
(f)
Stabilizing agent
|
(f)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
P.1 |
Pectin |
n/a |
(g)
Mincemeat; Mustard pickles; Relishes
|
(g)
Thickening agent
|
(g)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.1 |
Pectin |
n/a |
(h)
Sherbet
|
(h)
Stabilizing agent
|
(h)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
P.1 |
Pectin |
n/a |
(i)
Sour cream
|
(i)
Emulsifying, stabilizing or thickening agent
|
(i)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0198 |
Table 4 |
P.1 |
Pectin |
n/a |
(j)
Unstandardized foods
|
(j)
Emulsifying, stabilizing or thickening agent
|
(j)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.2 |
Polyglycerol Esters of Fatty Acids |
n/a |
(a)
Calorie-reduced margarine
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
If used singly, the amount not to exceed 2,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm, provided that the amount of polyglycerol esters of fatty acids does not exceed 2,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
P.2 |
Polyglycerol Esters of Fatty Acids |
n/a |
(a.1)
(Naming the flavour) flavour
|
(a.1)
Emulsifying agent
|
(a.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
P.2 |
Polyglycerol Esters of Fatty Acids |
n/a |
(b)
Vegetable oils, except olive oil
|
(b)
Emulsifying agent
|
(b)
250 ppm
|
n/a |
Table 4 |
P.2 |
Polyglycerol Esters of Fatty Acids |
n/a |
(c)
Unstandardized foods
|
(c)
Emulsifying, stabilizing or thickening agent
|
(c)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.3 |
Polyglycerol Esters of Interesterified Castor Oil Fatty Acids |
n/a |
(a)
Chocolate products as defined in Volume 4 of the Food Compositional Standards Document
|
(a)
Emulsifying agent
|
(a)
If used singly, the amount not to exceed 0.5%. If used in any combination with other emulsifying agents, the total combined amount not to exceed 1.5%, provided that the amount of polyglycerol esters of interesterified castor oil fatty acids does not exceed 0.5%.
|
n/a |
Table 4 |
P.3 |
Polyglycerol Esters of Interesterified Castor Oil Fatty Acids |
n/a |
(b)
Edible vegetable oil-based pan coating emulsions for use on baking pans
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
2.0%
|
n/a |
Table 4 |
P.3 |
Polyglycerol Esters of Interesterified Castor Oil Fatty Acids |
n/a |
(c)
Unstandardized chocolate confectionery
|
(c)
Emulsifying agent
|
(c)
5,000 ppm
|
NOM/ADM-0088 |
Table 4 |
P.3 |
Polyglycerol Esters of Interesterified Castor Oil Fatty Acids |
n/a |
(d)
Unstandardized chocolate flavoured confectionery coatings
|
(d)
Emulsifying, stabilizing or thickening agent
|
(d)
5,000 ppm
|
M-FAA-24-11 |
Table 4 |
P.3 |
Polyglycerol Esters of Interesterified Castor Oil Fatty Acids |
n/a |
(e)
Unstandardized emulsified dips; Unstandardized emulsified sauces; Unstandardized emulsified spreads
|
(e)
Emulsifying agent
|
(e)
8,000 ppm
|
M-FAA-24-11 |
Table 4 |
P.4 |
Polysorbate 60 |
n/a |
(a)
Cake icing mixes; Cake icings
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
If used singly, the amount not to exceed 5,000 ppm of the finished icing. If used in combination with polysorbate 80 or sorbitan monostearate, or both, the total combined amount not to exceed 5,000 ppm of the finished icing.
|
n/a |
Table 4 |
P.4 |
Polysorbate 60 |
n/a |
(b)
Cake mixes
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm on a dry basis. If used in combination with sorbitan monostearate, the total combined amount not to exceed 7,000 ppm on a dry basis, provided that the amount of polysorbate 60 does not exceed 5,000 ppm on a dry basis.
|
n/a |
Table 4 |
P.4 |
Polysorbate 60 |
n/a |
(c)
Cakes
|
(c)
Emulsifying, stabilizing or thickening agent
|
(c)
If used singly, the amount not to exceed 5,000 ppm on a dry basis. If used in combination with polysorbate 65, the total combined amount not to exceed 5,000 ppm on a dry basis. If used in combination with sorbitan monostearate, the total combined amount not to exceed 7,000 ppm on a dry basis, provided that the amount of polysorbate 60 does not exceed 5,000 ppm on a dry basis.
|
n/a |
Table 4 |
P.4 |
Polysorbate 60 |
n/a |
(d)
Canned coconut milk
|
(d)
Emulsifying agent
|
(d)
500 ppm
|
NOM/ADM-0101 |
Table 4 |
P.4 |
Polysorbate 60 |
n/a |
(e)
Dry batter coating mixes
|
(e)
Emulsifying, stabilizing or thickening agent
|
(e)
5,000 ppm
|
n/a |
Table 4 |
P.4 |
Polysorbate 60 |
n/a |
(f)
Dry soup bases; Dry soup mixes
|
(f)
Emulsifying, stabilizing or thickening agent
|
(f)
250 ppm in the soup as consumed
|
n/a |
Table 4 |
P.4 |
Polysorbate 60 |
n/a |
(g)
Fat base formulation for self- basting of poultry by injection
|
(g)
Emulsifying, stabilizing or thickening agent
|
(g)
2,500 ppm
|
n/a |
Table 4 |
P.4 |
Polysorbate 60 |
n/a |
(g.1)
(Naming the flavour) flavour
|
(g.1)
Emulsifying agent
|
(g.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
P.4 |
Polysorbate 60 |
n/a |
(h)
Imitation dry cream mixes
|
(h)
Emulsifying, stabilizing or thickening agent
|
(h)
If used singly, the amount not to exceed 4,000 ppm. If used in any combination with polysorbate 65, polysorbate 80 or sorbitan monostearate, the total combined amount not to exceed 4,000 ppm.
|
n/a |
Table 4 |
P.4 |
Polysorbate 60 |
n/a |
(i)
Pie fillings; Puddings
|
(i)
Emulsifying, stabilizing or thickening agent
|
(i)
5,000 ppm on a dry basis
|
n/a |
Table 4 |
P.4 |
Polysorbate 60 |
n/a |
(j)
Prepared alcoholic cocktails
|
(j)
Emulsifying, stabilizing or thickening agent
|
(j)
120 ppm in the cocktail as consumed
|
n/a |
Table 4 |
P.4 |
Polysorbate 60 |
n/a |
(k)
Sour cream substitute
|
(k)
Emulsifying, stabilizing or thickening agent
|
(k)
1,000 ppm
|
n/a |
Table 4 |
P.4 |
Polysorbate 60 |
n/a |
(l)
Unstandardized beverage bases; Unstandardized beverage mixes
|
(l)
Emulsifying, stabilizing or thickening agent
|
(l)
If used singly, the amount not to exceed 500 ppm in the beverage as consumed. If used in combination with sorbitan monostearate, the total combined amount not to exceed 500 ppm in the beverage as consumed.
|
n/a |
Table 4 |
P.4 |
Polysorbate 60 |
n/a |
(m)
Unstandardized confectionery coatings and unstandardized moulded confectionery products for use as confectionery or in baking
|
(m)
Emulsifying, stabilizing or thickening agent
|
(m)
If used singly, the amount not to exceed 0.5%. If used in any combination with polysorbate 65, sorbitan monostearate or sorbitan tristearate, the total combined amount not to exceed 1.0%, provided that the amount of polysorbate 60 does not exceed 0.5%.
|
n/a |
Table 4 |
P.4 |
Polysorbate 60 |
n/a |
(n)
Unstandardized dips; Unstandardized sandwich spreads
|
(n)
Emulsifying, stabilizing or thickening agent
|
(n)
2,000 ppm
|
n/a |
Table 4 |
P.4 |
Polysorbate 60 |
n/a |
(o)
Unstandardized dressings; Unstandardized prepared canned cooking sauces
|
(o)
Emulsifying, stabilizing or thickening agent
|
(o)
3,000 ppm
|
n/a |
Table 4 |
P.4 |
Polysorbate 60 |
n/a |
(p)
Vegetable oil creaming agents; Vegetable oil topping mixes
|
(p)
Emulsifying, stabilizing or thickening agent
|
(p)
If used singly, the amount not to exceed 4,000 ppm. If used in combination with polysorbate 65 or sorbitan monostearate, or both, the total combined amount not to exceed 4,000 ppm.
|
n/a |
Table 4 |
P.4 |
Polysorbate 60 |
n/a |
(q)
Whipped vegetable oil toppings
|
(q)
Emulsifying, stabilizing or thickening agent
|
(q)
If used singly, the amount not to exceed 0.4%. If used in any combination with polysorbate 65, polysorbate 80 or sorbitan monostearate, the total combined amount not to exceed 0.4%. If used in combination with sorbitan monostearate, the total combined amount may exceed 0.4%, provided that the amount of polysorbate 60 does not exceed 0.77% of the topping weight and the amount of sorbitan monostearate does not exceed 0.27% of the topping weight.
|
n/a |
Table 4 |
P.5 |
Polysorbate 65 |
n/a |
(a)
Breath fresheners
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
200 ppm
|
n/a |
Table 4 |
P.5 |
Polysorbate 65 |
n/a |
(b)
Cakes
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 3,000 ppm on a dry basis. If used in combination with polysorbate 60, the total combined amount not to exceed 5,000 ppm on a dry basis, provided that the amount of polysorbate 65 does not exceed 3,000 ppm on a dry basis.
|
n/a |
Table 4 |
P.5 |
Polysorbate 65 |
n/a |
(c)
Ice cream mix
|
(c)
Stabilizing agent
|
(c)
If used singly, the amount not to exceed 1,000 ppm of the ice cream. If used in combination with polysorbate 80, the total combined amount not to exceed 1,000 ppm of the ice cream. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm, provided that the amount of polysorbate 65 does not exceed 1,000 ppm of the ice cream.
|
n/a |
Table 4 |
P.5 |
Polysorbate 65 |
n/a |
(d)
Ice milk mix
|
(d)
Stabilizing agent
|
(d)
If used singly, the amount not to exceed 1,000 ppm of the ice milk. If used in combination with polysorbate 80, the total combined amount not to exceed 1,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm, provided that the amount of polysorbate 65 does not exceed 1,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
P.5 |
Polysorbate 65 |
n/a |
(e)
Imitation dry cream mixes
|
(e)
Emulsifying, stabilizing or thickening agent
|
(e)
If used singly, the amount not to exceed 4,000 ppm. If used in any combination with polysorbate 60, polysorbate 80 or sorbitan monostearate, the total combined amount not to exceed 4,000 ppm.
|
n/a |
Table 4 |
P.5 |
Polysorbate 65 |
n/a |
(f)
(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
|
(f)
Stabilizing agent
|
(f)
5,000 ppm
|
n/a |
Table 4 |
P.5 |
Polysorbate 65 |
n/a |
(g)
Sherbet
|
(g)
Stabilizing agent
|
(g)
If used singly, the amount not to exceed 1,000 ppm. If used in combination with polysorbate 80, the total combined amount not to exceed 1,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm, provided that the amount of polysorbate 65 does not exceed 1,000 ppm.
|
n/a |
Table 4 |
P.5 |
Polysorbate 65 |
n/a |
(h)
Unstandardized beverage bases; Unstandardized beverage mixes
|
(h)
Emulsifying, stabilizing or thickening agent
|
(h)
If used singly, the amount not to exceed 500 ppm in the beverage as consumed. If used in combination with sorbitan monostearate, the total combined amount not to exceed 500 ppm in the beverage as consumed.
|
n/a |
Table 4 |
P.5 |
Polysorbate 65 |
n/a |
(i)
Unstandardized confectionery coatings
|
(i)
Emulsifying, stabilizing or thickening agent
|
(i)
If used singly, the amount not to exceed 0.5%. If used in any combination with polysorbate 60, sorbitan monostearate or sorbitan tristearate, the total combined amount not to exceed 1.0%, provided that the amount of polysorbate 65 does not exceed 0.5%.
|
n/a |
Table 4 |
P.5 |
Polysorbate 65 |
n/a |
(j)
Unstandardized frozen desserts
|
(j)
Emulsifying, stabilizing or thickening agent
|
(j)
1,000 ppm
|
n/a |
Table 4 |
P.5 |
Polysorbate 65 |
n/a |
(k)
Vegetable oil creaming agents; Vegetable oil topping mixes
|
(k)
Emulsifying, stabilizing or thickening agent
|
(k)
If used singly, the amount not to exceed 4,000 ppm. If used in combination with polysorbate 60 or sorbitan monostearate, or both, the total combined amount not to exceed 4,000 ppm.
|
n/a |
Table 4 |
P.5 |
Polysorbate 65 |
n/a |
(l)
Whipped vegetable oil toppings
|
(l)
Emulsifying, stabilizing or thickening agent
|
(l)
If used singly, the amount not to exceed 4,000 ppm. If used in any combination with polysorbate 60, polysorbate 80 or sorbitan monostearate, the total combined amount not to exceed 4,000 ppm.
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(a)
Annatto formulations
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
25% of the total colour formulation
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(b)
Breath fresheners
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
100 ppm
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(c)
Cake icing mixes; Cake icings
|
(c)
Emulsifying, stabilizing or thickening agent
|
(c)
If used singly, the amount not to exceed 5,000 ppm of the finished icing. If used in combination with polysorbate 60 or sorbitan monostearate, or both, the total combined amount not to exceed 5,000 ppm of the finished icing.
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(d)
Creamed cottage cheese
|
(d)
Emulsifying, stabilizing or thickening agent
|
(d)
80 ppm
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(d.1)
(Naming the flavour) flavour
|
(d.1)
Emulsifying agent
|
(d.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(e)
Ice cream mix
|
(e)
Stabilizing agent
|
(e)
If used singly, the amount not to exceed 1,000 ppm of the ice cream. If used in combination with polysorbate 65, the total combined amount not to exceed 1,000 ppm of the ice cream. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm, provided that the amount of polysorbate 80 does not exceed 1,000 ppm of the ice cream.
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(f)
Ice milk mix
|
(f)
Stabilizing agent
|
(f)
If used singly, the amount not to exceed 1,000 ppm of the ice milk. If used in combination with polysorbate 65, the total combined amount not to exceed 1,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm, provided that the amount of polysorbate 80 does not exceed 1,000 ppm. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(g)
Imitation dry cream mixes
|
(g)
Emulsifying, stabilizing or thickening agent
|
(g)
If used singly, the amount not to exceed 1,000 ppm. If used in any combination with polysorbate 60, polysorbate 65 or sorbitan monostearate, the total combined amount not to exceed 4,000 ppm, provided that the amount of polysorbate 80 does not exceed 1,000 ppm.
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(h)
Liquid smoke flavour concentrates
|
(h)
Emulsifying, stabilizing or thickening agent
|
(h)
Good Manufacturing Practice. Residue not to exceed 3,000 ppm in the food containing the liquid smoke flavour concentrate.
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(i)
Liquid smoke flavours
|
(i)
Emulsifying, stabilizing or thickening agent
|
(i)
Good Manufacturing Practice. Residue not to exceed 275 ppm in the food containing the liquid smoke flavour.
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(j)
Pickles and relishes
|
(j)
Thickening agent
|
(j)
500 ppm
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(k)
Rice-based ready-to-eat cereals
|
(k)
Emulsifying agent
|
(k)
1,000 ppm
|
NOM/ADM-0060 |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(l)
Salt
|
(l)
Emulsifying, stabilizing or thickening agent
|
(l)
10 ppm. For use in the manufacture of coarse crystal salt.
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(m)
Sausage casings
|
(m)
Emulsifying, stabilizing or thickening agent
|
(m)
1,500 ppm of the casing
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(n)
Seasonings for use in boneless (naming the poultry), brawn, canned (naming the poultry), headcheese, prepared meat, prepared poultry meat or preserved meat
|
(n)
Emulsifying agent
|
(n)
Good Manufacturing Practice. Residue not to exceed 1,500 ppm in the food containing the seasoning.
|
NOM/ADM-0122
NOM/ADM-0060
|
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(o)
Sherbet
|
(o)
Stabilizing agent
|
(o)
If used singly, the amount not to exceed 1,000 ppm. If used in combination with polysorbate 65, the total combined amount not to exceed 1,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm, provided that the amount of polysorbate 80 does not exceed 1,000 ppm.
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(p)
Spice oils and spice oleoresins for use in pumping pickle used in the curing of preserved meat or preserved meat by-product
|
(p)
Emulsifying, stabilizing or thickening agent
|
(p)
2,000 ppm of the pumping pickle
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(q)
Turmeric formulations
|
(q)
Emulsifying, stabilizing or thickening agent
|
(q)
50% of the total colour formulation
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(r)
Unstandardized beverage bases; Unstandardized beverage mixes
|
(r)
Emulsifying, stabilizing or thickening agent
|
(r)
If used singly, the amount not to exceed 500 ppm in the beverage as consumed. If used in combination with sorbitan monostearate, the total combined amount not to exceed 500 ppm in the beverage as consumed.
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(s)
Unstandardized frozen desserts
|
(s)
Emulsifying, stabilizing or thickening agent
|
(s)
1,000 ppm
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(t)
Unstandardized salad dressings
|
(t)
Emulsifying, stabilizing or thickening agent
|
(t)
2,500 ppm
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(u)
Vegetable oils, except olive oil
|
(u)
Emulsifying agent
|
(u)
1,250 ppm
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(v)
Wheat-based ready-to-eat cereals
|
(v)
Emulsifying agent
|
(v)
500 ppm
|
NOM/ADM-0148 |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(w)
Whipped cream
|
(w)
Emulsifying, stabilizing or thickening agent
|
(w)
1,000 ppm
|
n/a |
Table 4 |
P.6 |
Polysorbate 80 |
n/a |
(x)
Whipped vegetable oil toppings
|
(x)
Emulsifying, stabilizing or thickening agent
|
(x)
If used singly, the amount not to exceed 500 ppm. If used in any combination with polysorbate 60, polysorbate 65 or sorbitan monostearate, the total combined amount not to exceed 4,000 ppm, provided that the amount of polysorbate 80 does not exceed 500 ppm.
|
n/a |
Table 4 |
P.7 |
Polyoxyethylene (8) Stearate |
n/a |
Unstandardized bakery products |
Emulsifying, stabilizing or thickening agent |
4,000 ppm |
n/a |
Table 4 |
P.8 |
Potassium Alginate |
n/a |
(a)
Beer
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.8 |
Potassium Alginate |
n/a |
(b)
Calorie-reduced margarine
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
P.8 |
Potassium Alginate |
n/a |
(c)
Canned asparagus; Canned green beans; Canned peas; Canned wax beans
|
(c)
Thickening agent
|
(c)
If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, potassium alginate is only to be used with butter or other edible animal or vegetable fats or oils.
|
n/a |
Table 4 |
P.8 |
Potassium Alginate |
n/a |
(d)
Cottage cheese
|
(d)
Stabilizing agent
|
(d)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
P.8 |
Potassium Alginate |
n/a |
(e)
Cream; (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
|
(e)
Stabilizing agent
|
(e)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.8 |
Potassium Alginate |
n/a |
(f)
Creamed cottage cheese
|
(f)
Emulsifying, stabilizing or thickening agent
|
(f)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
P.8 |
Potassium Alginate |
n/a |
(g)
French dressing; Salad dressing
|
(g)
Emulsifying agent
|
(g)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.8 |
Potassium Alginate |
n/a |
(h)
Ice cream mix
|
(h)
Stabilizing agent
|
(h)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use , the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
P.8 |
Potassium Alginate |
n/a |
(i)
Ice milk mix
|
(i)
Stabilizing agent
|
(i)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
P.8 |
Potassium Alginate |
n/a |
(j)
Infant formula
|
(j)
Emulsifying, stabilizing or thickening agent
|
(j)
If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
P.8 |
Potassium Alginate |
n/a |
(k)
Infant formula based on isolated amino acids or protein hydrolysates, or both
|
(k)
Emulsifying, stabilizing or thickening agent
|
(k)
If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
P.8 |
Potassium Alginate |
n/a |
(l)
Lactose-free infant formula based on milk protein
|
(l)
Emulsifying, stabilizing or thickening agent
|
(l)
If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
P.8 |
Potassium Alginate |
n/a |
(m)
Mustard pickles; Relishes
|
(m)
Thickening agent
|
(m)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.8 |
Potassium Alginate |
n/a |
(n)
Sherbet
|
(n)
Stabilizing agent
|
(n)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
P.8 |
Potassium Alginate |
n/a |
(o)
Sour cream
|
(o)
Emulsifying, stabilizing or thickening agent
|
(o)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0198 |
Table 4 |
P.8 |
Potassium Alginate |
n/a |
(p)
Unstandardized foods
|
(p)
Emulsifying, stabilizing or thickening agent
|
(p)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(a)
Beer
|
(a)
Gelling agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(b)
Brawn; Canned (naming the poultry); Headcheese; (Naming the fruit or fruits) jelly with pectin; Meat and meat by-product loaf; Meat binder 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; Meat lunch; Meat roll; Potted meat; Potted meat by-product
|
(b)
Gelling agent
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(c)
Calorie-reduced margarine
|
(c)
Gelling agent
|
(c)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(d)
Canned asparagus; Canned green beans; Canned peas; Canned wax beans
|
(d)
Thickening agent
|
(d)
If used singly , the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, potassium carrageenan is only to be used with butter or other edible animal or vegetable fats or oils.
|
n/a |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(e)
Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients)
|
(e)
Gelling agent
|
(e)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(f)
Cottage cheese
|
(f)
Stabilizing agent
|
(f)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(g)
Cream; (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
|
(g)
Stabilizing agent
|
(g)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(h)
Cream cheese spread; Cream cheese spread with (naming the added ingredients)
|
(h)
Gelling agent
|
(h)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(i)
Creamed cottage cheese
|
(i)
Gelling agent
|
(i)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(j)
Evaporated milk
|
(j)
Emulsifying agent
|
(j)
150 ppm
|
n/a |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(k)
Evaporated partly skimmed milk
|
(k)
Emulsifying agent
|
(k)
100 ppm
|
n/a |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(l)
French dressing; Salad dressing
|
(l)
Emulsifying agent
|
(l)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(m)
Ice cream mix
|
(m)
Stabilizing agent
|
(m)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use , the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(n)
Ice milk mix
|
(n)
Stabilizing agent
|
(n)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(o)
Infant formula
|
(o)
Emulsifying, stabilizing or thickening agent
|
(o)
If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(p)
Infant formula based on isolated amino acids or protein hydrolysates, or both
|
(p)
Emulsifying, stabilizing or thickening agent
|
(p)
If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(q)
Lactose-free infant formula based on milk protein
|
(q)
Emulsifying, stabilizing or thickening agent
|
(q)
If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(r)
Mustard pickles; Relishes
|
(r)
Thickening agent
|
(r)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(s)
Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations )
|
(s)
Gelling agent
|
(s)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(t)
Processed cheese spread; Processed cheese spread with (naming the added ingredients)
|
(t)
Gelling agent
|
(t)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount of not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(u)
Sherbet
|
(u)
Stabilizing agent
|
(u)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(v)
Sour cream
|
(v)
Gelling agent
|
(v)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0198 |
Table 4 |
P.9 |
Potassium Carrageenan |
n/a |
(w)
Unstandardized foods
|
(w)
Emulsifying, gelling, stabilizing or thickening agent
|
(w)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.10 |
Potassium Chloride |
n/a |
Unstandardized foods |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
Table 4 |
P.11 |
Potassium Citrate |
n/a |
(a)
Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients)
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
If used singly, the amount not to exceed 4.0%. If used in any combination with other citrate salts, phosphate salts, sodium gluconate or tartrate salts, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.
|
NOM/ADM-0048 |
Table 4 |
P.11 |
Potassium Citrate |
n/a |
(b)
(Naming the flavour) flavour
|
(b)
Emulsifying agent
|
(b)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
P.12 |
Potassium Furcelleran |
n/a |
(a)
Beer
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.12 |
Potassium Furcelleran |
n/a |
(b)
Calorie-reduced margarine
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
P.12 |
Potassium Furcelleran |
n/a |
(c)
Canned asparagus; Canned green beans; Canned peas; Canned wax beans
|
(c)
Thickening agent
|
(c)
If used singly , the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, potassium furcelleran is only to be used with butter or other edible animal or vegetable fats or oils.
|
n/a |
Table 4 |
P.12 |
Potassium Furcelleran |
n/a |
(d)
Unstandardized foods
|
(d)
Emulsifying, stabilizing or thickening agent
|
(d)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.13 |
Potassium Phosphate, Dibasic |
n/a |
(a)
Cottage cheese
|
(a)
Stabilizing agent
|
(a)
If used singly, the amount not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic.
|
NOM/ADM-0145 |
Table 4 |
P.13 |
Potassium Phosphate, Dibasic |
n/a |
(b)
Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients)
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, tartrate salts or sodium gluconate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.
|
NOM/ADM-0048 |
Table 4 |
P.13 |
Potassium Phosphate, Dibasic |
n/a |
(c)
Creamed cottage cheese
|
(c)
Emulsifying, stabilizing or thickening agent
|
(c)
If used singly, the amount not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic.
|
NOM/ADM-0145 |
Table 4 |
P.13 |
Potassium Phosphate, Dibasic |
n/a |
(d)
Evaporated milk; Evaporated partly skimmed milk; Evaporated skim milk
|
(d)
Stabilizing agent
|
(d)
If used singly, the amount not to exceed 1,000 ppm, calculated as sodium phosphate, dibasic. If used in combination with sodium phosphate, dibasic or sodium citrate, or both, the total combined amount not to exceed 1000 ppm, provided that the total amount of phosphate salts does not exceed 1,000 ppm, calculated as sodium phosphate, dibasic.
|
NOM/ADM-0145 |
Table 4 |
P.13 |
Potassium Phosphate, Dibasic |
n/a |
(d.1)
(Naming the flavour) flavour
|
(d.1)
Emulsifying agent
|
(d.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
P.13 |
Potassium Phosphate, Dibasic |
n/a |
(e)
(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
|
(e)
Stabilizing agent
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0145
NOM/ADM-0133
|
Table 4 |
P.13 |
Potassium Phosphate, Dibasic |
n/a |
(f)
Mustard pickles; Relishes
|
(f)
Thickening agent
|
(f)
Good Manufacturing Practice
|
NOM/ADM-0145 |
Table 4 |
P.13 |
Potassium Phosphate, Dibasic |
n/a |
(g)
Sour cream
|
(g)
Emulsifying, stabilizing or thickening agent
|
(g)
If used singly, the amount not to exceed 500 ppm, calculated as sodium phosphate, dibasic. If used in combination with sodium phosphate, dibasic, the total combined amount not to exceed 500 ppm, calculated as sodium phosphate, dibasic.
|
NOM/ADM-0145 |
Table 4 |
P.13 |
Potassium Phosphate, Dibasic |
n/a |
(h)
Unstandardized foods
|
(h)
Emulsifying, stabilizing or thickening agent
|
(h)
Good Manufacturing Practice
|
NOM/ADM-0145 |
Table 4 |
P.14 |
Potassium Phosphate, Tribasic |
n/a |
(a)
Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients)
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, tartrate salts or sodium gluconate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.
|
NOM/ADM-0048 |
Table 4 |
P.14 |
Potassium Phosphate, Tribasic |
n/a |
(b)
Unstandardized foods
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0048 |
Table 4 |
P.15 |
Potassium Pyrophosphate, Tetrabasic |
n/a |
(a)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(a)
Stabilizing agent
|
(a)
If used singly, the amount not to exceed 1,500 ppm, calculated as sodium phosphate, dibasic. If used in any combination with other phosphate salts, the total combined amount not to exceed 4,000 ppm, calculated as sodium phosphate, dibasic, provided that the amount of potassium pyrophosphate, tetrabasic does not exceed 1,500 ppm, calculated as sodium phosphate, dibasic.
|
NOM/ADM-0122
NOM/ADM-0048
|
Table 4 |
P.15 |
Potassium Pyrophosphate, Tetrabasic |
n/a |
(b)
Unstandardized foods
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0128 |
Table 4 |
P.16 |
Potassium Stearate |
n/a |
Emulsifying preparations containing propylene glycol monoesters |
Stabilizing agent |
2.0% |
n/a |
Table 4 |
P.17 |
Potassium Tripolyphosphate |
n/a |
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document |
Stabilizing agent |
If used singly, the amount not to exceed 1,500 ppm, calculated as sodium phosphate, dibasic. If used in any combination with other phosphate salts, the total combined amount not to exceed 4,000 ppm, calculated as sodium phosphate, dibasic, provided that the amount of potassium tripolyphosphate does not exceed 1,500 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0122
NOM/ADM-0048
|
Table 4 |
P.18 |
Propylene Glycol Alginate |
n/a |
(a)
Beer
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.18 |
Propylene Glycol Alginate |
n/a |
(b)
Calorie-reduced margarine
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
P.18 |
Propylene Glycol Alginate |
n/a |
(c)
Canned asparagus; Canned green beans; Canned peas; Canned wax beans
|
(c)
Thickening agent
|
(c)
If used singly , the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, propylene glycol alginate is only to be used with butter or other edible animal or vegetable fats or oils.
|
n/a |
Table 4 |
P.18 |
Propylene Glycol Alginate |
n/a |
(d)
Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients)
|
(d)
Emulsifying, stabilizing or thickening agent
|
(d)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
P.18 |
Propylene Glycol Alginate |
n/a |
(e)
Cottage cheese
|
(e)
Stabilizing agent
|
(e)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
P.18 |
Propylene Glycol Alginate |
n/a |
(f)
Cream cheese spread; Cream cheese spread with (naming the added ingredients)
|
(f)
Emulsifying, stabilizing or thickening agent
|
(f)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
P.18 |
Propylene Glycol Alginate |
n/a |
(g)
Creamed cottage cheese
|
(g)
Emulsifying, stabilizing or thickening agent
|
(g)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
P.18 |
Propylene Glycol Alginate |
n/a |
(h)
French dressing; Salad dressing
|
(h)
Emulsifying agent
|
(h)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.18 |
Propylene Glycol Alginate |
n/a |
(i)
Ice cream mix
|
(i)
Stabilizing agent
|
(i)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use , the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
P.18 |
Propylene Glycol Alginate |
n/a |
(j)
Ice milk mix
|
(j)
Stabilizing agent
|
(j)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
P.18 |
Propylene Glycol Alginate |
n/a |
(k)
Mustard pickles; Relishes
|
(k)
Thickening agent
|
(k)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.18 |
Propylene Glycol Alginate |
n/a |
(l)
Processed cheese spread; Processed cheese spread with (naming the added ingredients)
|
(l)
Emulsifying, stabilizing or thickening agent
|
(l)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount of not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
P.18 |
Propylene Glycol Alginate |
n/a |
(m)
Sherbet
|
(m)
Stabilizing agent
|
(m)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
P.18 |
Propylene Glycol Alginate |
n/a |
(n)
Sour cream
|
(n)
Emulsifying, stabilizing or thickening agent
|
(n)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0198 |
Table 4 |
P.18 |
Propylene Glycol Alginate |
n/a |
(o)
Unstandardized foods
|
(o)
Emulsifying, stabilizing or thickening agent
|
(o)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.19 |
Propylene Glycol Ether of Methylcellulose |
n/a |
(a)
French dressing; Salad dressing
|
(a)
Emulsifying agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.19 |
Propylene Glycol Ether of Methylcellulose |
n/a |
(b)
(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
|
(b)
Stabilizing agent
|
(b)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.19 |
Propylene Glycol Ether of Methylcellulose |
n/a |
(c)
Mustard pickles; Relishes
|
(c)
Thickening agent
|
(c)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.19 |
Propylene Glycol Ether of Methylcellulose |
n/a |
(d)
Unstandardized foods
|
(d)
Emulsifying, stabilizing or thickening agent
|
(d)
Good Manufacturing Practice
|
n/a |
Table 4 |
P.20 |
Propylene Glycol Mono Fatty Acid Esters |
n/a |
(a)
Ice cream mix
|
(a)
Stabilizing agent
|
(a)
3,500 ppm of the ice cream
|
n/a |
Table 4 |
P.20 |
Propylene Glycol Mono Fatty Acid Esters |
n/a |
(b)
Ice milk mix
|
(b)
Emulsifying or stabilizing agent
|
(b)
3,500 ppm of the ice milk
|
NOM/ADM-0005 |
Table 4 |
P.20 |
Propylene Glycol Mono Fatty Acid Esters |
n/a |
(c)
Unstandardized foods
|
(c)
Emulsifying, stabilizing or thickening agent
|
(c)
Good Manufacturing Practice
|
n/a |
Table 4 |
Q.1 |
Quillaia Extract (Type 2) |
n/a |
(a)
Oil-based colouring formulations for use in caffeinated energy drinks, sports drinks or beverages with vitamin and mineral nutrients added, except beverages with vitamins added in accordance with Part D of the Food and Drug Regulations ; Unstandardized oil-based ingredients for use in caffeinated energy drinks, sports drinks or beverages with vitamin and mineral nutrients added, except beverages with vitamins added in accordance with Part D of the Food and Drug Regulations
|
(a)
Emulsifying agent
|
(a)
Good Manufacturing Practice. The amount not to exceed 130 ppm in the beverage containing the oil-based colouring formulation or the oil-based ingredient, or both, calculated as saponin.
|
NOM/ADM-0069 |
Table 4 |
Q.1 |
Quillaia Extract (Type 2) |
n/a |
(b)
Oil-based colouring formulations for use in chewing gum, non-carbonated water-based flavoured and sweetened beverages or unstandardized flavoured alcoholic beverages; Unstandardized oil-based ingredients for use in chewing gum, non-carbonated water-based flavoured and sweetened beverages or unstandardized flavoured alcoholic beverages
|
(b)
Emulsifying agent
|
(b)
Good Manufacturing Practice. The amount not to exceed 50 ppm in the food containing the oil-based colouring formulation or the oil-based ingredient, or both, calculated as saponin.
|
NOM/ADM-0069 |
Table 4 |
Q.1 |
Quillaia Extract (Type 2) |
n/a |
(c)
Oil-based colouring formulations for use in dry sauce mixes, dry soup mixes, marinades for meat and poultry, ready-to-drink tea, savoury snack food, unstandardized beverage mixes, unstandardized carbonated non-alcoholic beverages or unstandardized vegetable juice; Unstandardized oil-based ingredients for use in dry sauce mixes, dry soup mixes, marinades for meat and poultry, ready-to-drink tea, savoury snack food, unstandardized beverage mixes, unstandardized carbonated non-alcoholic beverages or unstandardized vegetable juice
|
(c)
Emulsifying agent
|
(c)
Good Manufacturing Practice. The amount not to exceed 25 ppm in the food containing the oil-based colouring formulation or the oil-based ingredient, or both, as set out in column 3, calculated as saponin.
|
NOM/ADM-0069 |
Table 4 |
Q.1 |
Quillaia Extract (Type 2) |
n/a |
(d)
Unstandardized oil-based flavouring preparations
|
(d)
Emulsifying agent
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0069 |
Table 4 |
S.1 |
Sodium Acid Pyrophosphate |
n/a |
(a)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(a)
Stabilizing agent
|
(a)
If used singly, the amount not to exceed 1,500 ppm, calculated as sodium phosphate, dibasic. If used in any combination with other phosphate salts, the total combined amount not to exceed 4,000 ppm, calculated as sodium phosphate, dibasic, provided that the amount of sodium acid pyrophosphate does not exceed 1,500 ppm, calculated as sodium phosphate, dibasic.
|
NOM/ADM-0048 |
Table 4 |
S.1 |
Sodium Acid Pyrophosphate |
n/a |
(b)
Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients)
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, tartrate salts or sodium gluconate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.
|
NOM/ADM-0122
NOM/ADM-0048
|
Table 4 |
S.2 |
Sodium Alginate |
n/a |
(a)
Beer
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.2 |
Sodium Alginate |
n/a |
(b)
Calorie-reduced margarine
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
S.2 |
Sodium Alginate |
n/a |
(c)
Canned asparagus; Canned green beans; Canned peas; Canned wax beans
|
(c)
Thickening agent
|
(c)
If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, sodium alginate is only to be used with butter or other edible animal or vegetable fats or oils.
|
n/a |
Table 4 |
S.2 |
Sodium Alginate |
n/a |
(d)
Cottage cheese
|
(d)
Stabilizing agent
|
(d)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
S.2 |
Sodium Alginate |
n/a |
(e)
Cream; (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
|
(e)
Stabilizing agent
|
(e)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.2 |
Sodium Alginate |
n/a |
(f)
Creamed cottage cheese
|
(f)
Emulsifying, stabilizing or thickening agent
|
(f)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
S.2 |
Sodium Alginate |
n/a |
(g)
French dressing; Salad dressing
|
(g)
Emulsifying agent
|
(g)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.2 |
Sodium Alginate |
n/a |
(h)
Glaze for frozen fish
|
(h)
Emulsifying, stabilizing or thickening agent
|
(h)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 4 |
S.2 |
Sodium Alginate |
n/a |
(i)
Headcheese; Meat and meat by-product loaf; Meat binder; Meat by-product loaf; Meat loaf; Meat lunch; Meat roll; Prepared meat or prepared meat by-product; Prepared poultry meat or prepared poultry meat by-product; Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Sausage
|
(i)
Gelling agent
|
(i)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.2 |
Sodium Alginate |
n/a |
(j)
Ice cream mix
|
(j)
Stabilizing agent
|
(j)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use , the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
S.2 |
Sodium Alginate |
n/a |
(k)
Ice milk mix
|
(k)
Stabilizing agent
|
(k)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
S.2 |
Sodium Alginate |
n/a |
(l)
Infant formula
|
(l)
Emulsifying, stabilizing or thickening agent
|
(l)
If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
S.2 |
Sodium Alginate |
n/a |
(m)
Infant formula based on isolated amino acids or protein hydrolysates, or both
|
(m)
Emulsifying, stabilizing or thickening agent
|
(m)
If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
S.2 |
Sodium Alginate |
n/a |
(n)
Lactose-free infant formula based on milk protein
|
(n)
Emulsifying, stabilizing or thickening agent
|
(n)
If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
S.2 |
Sodium Alginate |
n/a |
(o)
Mustard pickles; Relishes
|
(o)
Thickening agent
|
(o)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.2 |
Sodium Alginate |
n/a |
(p)
Salt
|
(p)
Emulsifying, stabilizing or thickening agent
|
(p)
15 ppm. For use in the manufacture of coarse crystal salt.
|
n/a |
Table 4 |
S.2 |
Sodium Alginate |
n/a |
(q)
Sherbet
|
(q)
Stabilizing agent
|
(q)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
S.2 |
Sodium Alginate |
n/a |
(r)
Sour cream
|
(r)
Emulsifying, stabilizing or thickening agent
|
(r)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0198 |
Table 4 |
S.2 |
Sodium Alginate |
n/a |
(s)
Unstandardized fish products
|
(s)
Emulsifying, stabilizing or thickening agent
|
(s)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.2 |
Sodium Alginate |
n/a |
(t)
Unstandardized foods
|
(t)
Emulsifying, stabilizing or thickening agent
|
(t)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.3 |
Sodium Aluminum Phosphate |
n/a |
Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients) |
Emulsifying, stabilizing or thickening agent |
If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, tartrate salts or sodium gluconate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts. |
NOM/ADM-0048 |
Table 4 |
S.4 |
Sodium Carboxymethyl Cellulose |
n/a |
(a)
Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients)
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
S.4 |
Sodium Carboxymethyl Cellulose |
n/a |
(b)
Cottage cheese
|
(b)
Stabilizing agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
S.4 |
Sodium Carboxymethyl Cellulose |
n/a |
(c)
Cream; (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
|
(c)
Stabilizing agent
|
(c)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.4 |
Sodium Carboxymethyl Cellulose |
n/a |
(d)
Cream cheese spread; Cream cheese spread with (naming the added ingredients)
|
(d)
Emulsifying, stabilizing or thickening agent
|
(d)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
S.4 |
Sodium Carboxymethyl Cellulose |
n/a |
(e)
Creamed cottage cheese
|
(e)
Emulsifying, stabilizing or thickening agent
|
(e)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
S.4 |
Sodium Carboxymethyl Cellulose |
n/a |
(e.1)
(Naming the flavour) flavour
|
(e.1)
Emulsifying agent
|
(e.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
S.4 |
Sodium Carboxymethyl Cellulose |
n/a |
(f)
French dressing; Salad dressing
|
(f)
Emulsifying agent
|
(f)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.4 |
Sodium Carboxymethyl Cellulose |
n/a |
(g)
Glaze for frozen fish
|
(g)
Emulsifying, stabilizing or thickening agent
|
(g)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 4 |
S.4 |
Sodium Carboxymethyl Cellulose |
n/a |
(h)
Ice cream mix
|
(h)
Stabilizing agent
|
(h)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use , the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
S.4 |
Sodium Carboxymethyl Cellulose |
n/a |
(i)
Ice milk mix
|
(i)
Stabilizing agent
|
(i)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
S.4 |
Sodium Carboxymethyl Cellulose |
n/a |
(j)
Mustard pickles; Relishes
|
(j)
Thickening agent
|
(j)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.4 |
Sodium Carboxymethyl Cellulose |
n/a |
(k)
Processed (naming the variety) cheese; Processed cheese food; Processed cheese food with (naming the added ingredients); Processed (naming the variety) cheese with (naming the added ingredients)
|
(k)
Emulsifying, stabilizing or thickening agent
|
(k)
5,000 ppm
|
n/a |
Table 4 |
S.4 |
Sodium Carboxymethyl Cellulose |
n/a |
(l)
Processed cheese spread; Processed cheese spread with (naming the added ingredients)
|
(l)
Emulsifying, stabilizing or thickening agent
|
(l)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount of not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
S.4 |
Sodium Carboxymethyl Cellulose |
n/a |
(m)
Sherbet
|
(m)
Stabilizing agent
|
(m)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
S.4 |
Sodium Carboxymethyl Cellulose |
n/a |
(n)
Unstandardized foods
|
(n)
Emulsifying, stabilizing or thickening agent
|
(n)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(a)
Beer
|
(a)
Gelling agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(b)
Brawn; Canned (naming the poultry); Headcheese; (Naming the fruit or fruits) jelly with pectin; Meat and meat by-product loaf; Meat binder 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; Meat lunch; Meat roll; Potted meat; Potted meat by-product
|
(b)
Gelling agent
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(c)
Calorie-reduced margarine
|
(c)
Gelling agent
|
(c)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(d)
Canned asparagus; Canned green beans; Canned peas; Canned wax beans
|
(d)
Thickening agent
|
(d)
If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening, the total combined amount not to exceed 1.0%. In either case, sodium carrageenan is only to be used with butter or other edible animal or vegetable fats or oils.
|
n/a |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(e)
Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients)
|
(e)
Gelling agent
|
(e)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(f)
Cottage cheese
|
(f)
Stabilizing agent
|
(f)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(g)
Cream; (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
|
(g)
Stabilizing agent
|
(g)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(h)
Cream cheese spread; Cream cheese spread with (naming the added ingredients)
|
(h)
Gelling agent
|
(h)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(i)
Creamed cottage cheese
|
(i)
Gelling agent
|
(i)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(j)
Evaporated milk
|
(j)
Emulsifying agent
|
(j)
150 ppm
|
n/a |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(k)
Evaporated partly skimmed milk
|
(k)
Emulsifying agent
|
(k)
100 ppm
|
n/a |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(l)
French dressing; Salad dressing
|
(l)
Emulsifying agent
|
(l)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(m)
Ice cream mix
|
(m)
Stabilizing agent
|
(m)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use , the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(n)
Ice milk mix
|
(n)
Stabilizing agent
|
(n)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their respective maximum level of use set out in this list.
|
n/a |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(o)
Infant formula
|
(o)
Emulsifying, stabilizing or thickening agent
|
(o)
If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, sodium alginate, potassium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(p)
Infant formula based on isolated amino acids or protein hydrolysates, or both
|
(p)
Emulsifying, stabilizing or thickening agent
|
(p)
If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, sodium alginate, potassium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(q)
Lactose-free infant formula based on milk protein
|
(q)
Emulsifying, stabilizing or thickening agent
|
(q)
If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, sodium alginate, potassium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed.
|
n/a |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(r)
Mustard pickles; Relishes
|
(r)
Thickening agent
|
(r)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(s)
Prepared fish and prepared meat (as defined in section B.21.002 of the Food and Drug Regulations )
|
(s)
Gelling agent
|
(s)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(t)
Processed cheese spread; Processed cheese spread with (naming the added ingredients)
|
(t)
Gelling agent
|
(t)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(u)
Sherbet
|
(u)
Stabilizing agent
|
(u)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(v)
Sour cream
|
(v)
Gelling agent
|
(v)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0198 |
Table 4 |
S.5 |
Sodium Carrageenan |
n/a |
(w)
Unstandardized foods
|
(w)
Emulsifying, gelling, stabilizing or thickening agent
|
(w)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.6 |
Sodium Citrate |
n/a |
(a)
Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients)
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
If used singly, the amount not to exceed 4.0%. If used in any combination with other citrate salts, sodium gluconate, tartrate salts or phosphate salts, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.
|
NOM/ADM-0048 |
Table 4 |
S.6 |
Sodium Citrate |
n/a |
(b)
Evaporated milk; Evaporated partly skimmed milk; Evaporated skim milk
|
(b)
Stabilizing agent
|
(b)
If used singly, the amount not to exceed 1,000 ppm. If used in combination with potassium phosphate, dibasic or sodium phosphate, dibasic, or both, the total combined amount not to exceed 1,000 ppm, provided that the total amount of phosphate salts does not exceed 1,000 ppm, calculated as sodium phosphate, dibasic.
|
NOM/ADM-0145 |
Table 4 |
S.6 |
Sodium Citrate |
n/a |
(b.1)
(Naming the flavour) flavour
|
(b.1)
Emulsifying agent
|
(b.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
S.6 |
Sodium Citrate |
n/a |
(c)
Ice cream mix
|
(c)
Stabilizing agent
|
(c)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use , the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
S.6 |
Sodium Citrate |
n/a |
(d)
Ice milk mix
|
(d)
Stabilizing agent
|
(d)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
S.6 |
Sodium Citrate |
n/a |
(e)
Sherbet
|
(e)
Stabilizing agent
|
(e)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
S.7 |
Sodium Furcelleran |
n/a |
(a)
Beer
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.7 |
Sodium Furcelleran |
n/a |
(b)
Calorie-reduced margarine
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
S.7 |
Sodium Furcelleran |
n/a |
(c)
Canned asparagus; Canned green beans; Canned peas; Canned wax beans
|
(c)
Thickening agent
|
(c)
If used singly , the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, sodium furcelleran is only to be used with butter or other edible animal or vegetable fats or oils.
|
n/a |
Table 4 |
S.7 |
Sodium Furcelleran |
n/a |
(d)
Unstandardized foods
|
(d)
Emulsifying, stabilizing or thickening agent
|
(d)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.8 |
Sodium Gluconate |
n/a |
(a)
Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients)
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
If used singly, the amount not to exceed 4.0%. If used in any combination with citrate salts, phosphate salts or tartrate salts, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.
|
NOM/ADM-0048 |
Table 4 |
S.8 |
Sodium Gluconate |
n/a |
(b)
(Naming the flavour) flavour
|
(b)
Emulsifying agent
|
(b)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
S.9 |
Sodium Hexametaphosphate |
n/a |
(a)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(a)
Stabilizing agent
|
(a)
If used singly, the amount not to exceed 1,500 ppm, calculated as sodium phosphate, dibasic. If used in any combination with other phosphate salts, the total combined amount not to exceed 4,000 ppm, calculated as sodium phosphate, dibasic, provided that the amount of sodium hexametaphosphate does not exceed 1 500 ppm, calculated as sodium phosphate, dibasic.
|
NOM/ADM-0122
NOM/ADM-0048
|
Table 4 |
S.9 |
Sodium Hexametaphosphate |
n/a |
(b)
Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients)
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, sodium gluconate or tartrate salts, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.
|
NOM/ADM-0048 |
Table 4 |
S.9 |
Sodium Hexametaphosphate |
n/a |
(b.1)
(Naming the flavour) flavour
|
(b.1)
Emulsifying agent
|
(b.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
S.9 |
Sodium Hexametaphosphate |
n/a |
(c)
Ice cream mix
|
(c)
Stabilizing agent
|
(c)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use , the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
S.9 |
Sodium Hexametaphosphate |
n/a |
(d)
Ice milk mix
|
(d)
Stabilizing agent
|
(d)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
S.9 |
Sodium Hexametaphosphate |
n/a |
(e)
Infant formula
|
(e)
Emulsifying, stabilizing or thickening agent
|
(e)
If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in combination with sodium potassium hexametaphosphate, the total combined amount not to exceed 500 ppm in the infant formula as consumed, calculated as sodium hexametaphosphate.
|
NOM/ADM-0048 |
Table 4 |
S.9 |
Sodium Hexametaphosphate |
n/a |
(f)
Mustard pickles; Relishes
|
(f)
Thickening agent
|
(f)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.9 |
Sodium Hexametaphosphate |
n/a |
(g)
Sherbet
|
(g)
Stabilizing agent
|
(g)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
S.9 |
Sodium Hexametaphosphate |
n/a |
(h)
Unstandardized foods
|
(h)
Emulsifying, stabilizing or thickening agent
|
(h)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.10 |
Sodium Phosphate, Dibasic |
n/a |
(a)
Cottage cheese
|
(a)
Stabilizing agent
|
(a)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
S.10 |
Sodium Phosphate, Dibasic |
n/a |
(b)
Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients)
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, sodium gluconate or tartrate salts, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.
|
NOM/ADM-0048 |
Table 4 |
S.10 |
Sodium Phosphate, Dibasic |
n/a |
(c)
Creamed cottage cheese
|
(c)
Emulsifying, stabilizing or thickening agent
|
(c)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
S.10 |
Sodium Phosphate, Dibasic |
n/a |
(d)
Evaporated milk; Evaporated partly skimmed milk; Evaporated skim milk
|
(d)
Stabilizing agent
|
(d)
If used singly, the amount not to exceed 1,000 ppm. If used in combination with potassium phosphate, dibasic or sodium citrate, or both, the total combined amount not to exceed 1,000 ppm, provided that the total amount of phosphate salts does not exceed 1,000 ppm, calculated as sodium phosphate, dibasic.
|
NOM/ADM-0145 |
Table 4 |
S.10 |
Sodium Phosphate, Dibasic |
n/a |
(d.1)
(Naming the flavour) flavour
|
(d.1)
Emulsifying agent
|
(d.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
S.10 |
Sodium Phosphate, Dibasic |
n/a |
(e)
(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
|
(e)
Stabilizing agent
|
(e)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.10 |
Sodium Phosphate, Dibasic |
n/a |
(f)
Mustard pickles; Relishes
|
(f)
Thickening agent
|
(f)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.10 |
Sodium Phosphate, Dibasic |
n/a |
(g)
Sour cream
|
(g)
Emulsifying, stabilizing or thickening agent
|
(g)
If used singly, the amount not to exceed 500 ppm. If used in combination with potassium phosphate, dibasic, the total combined amount not to exceed 500 ppm, calculated as sodium phosphate, dibasic.
|
NOM/ADM-0145 |
Table 4 |
S.10 |
Sodium Phosphate, Dibasic |
n/a |
(h)
Unstandardized foods
|
(h)
Emulsifying, stabilizing or thickening agent
|
(h)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.11 |
Sodium Phosphate, Monobasic |
n/a |
(a)
Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients)
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, tartrate salts or sodium gluconate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.
|
NOM/ADM-0048 |
Table 4 |
S.11 |
Sodium Phosphate, Monobasic |
n/a |
(a.1)
(Naming the flavour) flavour
|
(a.1)
Emulsifying agent
|
(a.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
S.11 |
Sodium Phosphate, Monobasic |
n/a |
(b)
Unstandardized foods
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.12 |
Sodium Phosphate, Tribasic |
n/a |
(a)
Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients)
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, tartrate salts or sodium gluconate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.
|
NOM/ADM-0048 |
Table 4 |
S.12 |
Sodium Phosphate, Tribasic |
n/a |
(a.1)
(Naming the flavour) flavour
|
(a.1)
Emulsifying agent
|
(a.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
S.12 |
Sodium Phosphate, Tribasic |
n/a |
(b)
Unstandardized foods
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.13 |
Sodium Potassium Hexametaphosphate |
n/a |
(a)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(a)
Stabilizing agent
|
(a)
If used singly, the amount not to exceed 1,500 ppm, calculated as sodium phosphate, dibasic. If used in any combination with other phosphate salts, the total combined amount not to exceed 4,000 ppm, calculated as sodium phosphate, dibasic, provided that the amount of sodium potassium hexametaphosphate does not exceed 1 500 ppm, calculated as sodium phosphate, dibasic.
|
NOM/ADM-0122
NOM/ADM-0048
|
Table 4 |
S.13 |
Sodium Potassium Hexametaphosphate |
n/a |
(b)
Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients)
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, sodium gluconate or tartrate salts, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.
|
NOM/ADM-0048 |
Table 4 |
S.13 |
Sodium Potassium Hexametaphosphate |
n/a |
(c)
Ice cream mix
|
(c)
Stabilizing agent
|
(c)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use , the total combined amount not to exceed 5,000 ppm of the ice cream.
|
NOM/ADM-0048 |
Table 4 |
S.13 |
Sodium Potassium Hexametaphosphate |
n/a |
(d)
Ice milk mix
|
(d)
Stabilizing agent
|
(d)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
NOM/ADM-0048 |
Table 4 |
S.13 |
Sodium Potassium Hexametaphosphate |
n/a |
(e)
Infant formula
|
(e)
Emulsifying, stabilizing or thickening agent
|
(e)
If used singly, the amount not to exceed 500 ppm in the infant formula as consumed, calculated as sodium hexametaphosphate. If used in combination with sodium hexametaphosphate, the total combined amount not to exceed 500 ppm in the infant formula as consumed, calculated as sodium hexametaphosphate.
|
NOM/ADM-0048 |
Table 4 |
S.13 |
Sodium Potassium Hexametaphosphate |
n/a |
(f)
Mustard pickles; Relishes
|
(f)
Thickening agent
|
(f)
Good Manufacturing Practice
|
NOM/ADM-0048 |
Table 4 |
S.13 |
Sodium Potassium Hexametaphosphate |
n/a |
(g)
Sherbet
|
(g)
Stabilizing agent
|
(g)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
NOM/ADM-0048 |
Table 4 |
S.13 |
Sodium Potassium Hexametaphosphate |
n/a |
(h)
Unstandardized foods
|
(h)
Emulsifying, stabilizing or thickening agent
|
(h)
Good Manufacturing Practice
|
NOM/ADM-0048 |
Table 4 |
S.14 |
Sodium Potassium Tartrate |
n/a |
(a)
Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients)
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
If used singly, the amount not to exceed 4.0%. If used in any combination with citrate salts, phosphate salts, sodium gluconate or sodium tartrate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.
|
NOM/ADM-0048 |
Table 4 |
S.14 |
Sodium Potassium Tartrate |
n/a |
(b)
Unstandardized foods
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.15 |
Sodium Potassium Tripolyphosphate |
n/a |
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document |
Stabilizing agent |
If used singly, the amount not to exceed 1,500 ppm, calculated as sodium phosphate, dibasic. If used in any combination with other phosphate salts, the total combined amount not to exceed 4,000 ppm, calculated as sodium phosphate, dibasic, provided that the amount of sodium potassium tripolyphosphate does not exceed 1 500 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0122
NOM/ADM-0048
|
Table 4 |
S.16 |
Sodium Pyrophosphate, Tetrabasic |
n/a |
(a)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(a)
Stabilizing agent
|
(a)
If used singly, the amount not to exceed 1,500 ppm, calculated as sodium phosphate, dibasic. If used in any combination with other phosphate salts, the total combined amount not to exceed 4,000 ppm, calculated as sodium phosphate, dibasic, provided that the amount of sodium pyrophosphate, tetrabasic does not exceed 1 500 ppm, calculated as sodium phosphate, dibasic.
|
NOM/ADM-0122
NOM/ADM-0048
|
Table 4 |
S.16 |
Sodium Pyrophosphate, Tetrabasic |
n/a |
(b)
Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients)
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, tartrate salts or sodium gluconate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.
|
NOM/ADM-0048 |
Table 4 |
S.16 |
Sodium Pyrophosphate, Tetrabasic |
n/a |
(c)
Unstandardized foods
|
(c)
Emulsifying, stabilizing or thickening agent
|
(c)
Good Manufacturing Practice
|
n/a |
Table 4 |
S.17 |
Sodium Pyrophosphate, Tribasic |
n/a |
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document |
Stabilizing agent |
If used singly, the amount not to exceed 1,500 ppm, calculated as sodium phosphate, dibasic. If used in any combination with other phosphate salts, the total combined amount not to exceed 4,000 ppm, calculated as sodium phosphate, dibasic, provided that the amount of sodium pyrophosphate, tribasic does not exceed 1 500 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0122
NOM/ADM-0048
|
Table 4 |
S.18 |
Sodium Stearoyl-2-Lactylate |
n/a |
(a)
Batter mix
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
7,500 ppm of the dry ingredients
|
n/a |
Table 4 |
S.18 |
Sodium Stearoyl-2-Lactylate |
n/a |
(b)
Filling mixes; Fillings
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
5,000 ppm of the dry ingredients
|
n/a |
Table 4 |
S.18 |
Sodium Stearoyl-2-Lactylate |
n/a |
(c)
French dressing; Salad dressing
|
(c)
Emulsifying agent
|
(c)
4,000 ppm
|
n/a |
Table 4 |
S.18 |
Sodium Stearoyl-2-Lactylate |
n/a |
(d)
Icing mixes; Icings
|
(d)
Emulsifying, stabilizing or thickening agent
|
(d)
4,000 ppm of the dry ingredients
|
n/a |
Table 4 |
S.18 |
Sodium Stearoyl-2-Lactylate |
n/a |
(e)
Pudding mixes; Puddings
|
(e)
Emulsifying agent
|
(e)
2,000 ppm in the food as consumed
|
n/a |
Table 4 |
S.18 |
Sodium Stearoyl-2-Lactylate |
n/a |
(f)
Soups
|
(f)
Emulsifying, stabilizing or thickening agent
|
(f)
2,000 ppm
|
n/a |
Table 4 |
S.18 |
Sodium Stearoyl-2-Lactylate |
n/a |
(g)
Sour cream substitutes
|
(g)
Emulsifying, stabilizing or thickening agent
|
(g)
1.0% of the dry ingredients
|
n/a |
Table 4 |
S.18 |
Sodium Stearoyl-2-Lactylate |
n/a |
(h)
Unstandardized cream-based liquors
|
(h)
Emulsifying agent
|
(h)
3,500 ppm
|
n/a |
Table 4 |
S.18 |
Sodium Stearoyl-2-Lactylate |
n/a |
(i)
Vegetable oil creaming agents
|
(i)
Emulsifying, stabilizing or thickening agent
|
(i)
2.0% of the dry ingredients
|
n/a |
Table 4 |
S.19 |
Sodium Stearate |
n/a |
Fillings; Icings; Unstandardized bakery products; Unstandardized confectionery |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
Table 4 |
S.20 |
Sodium Tartrate |
n/a |
Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients) |
Emulsifying, stabilizing or thickening agent |
If used singly, the amount not to exceed 4.0%. If used in any combination with citrate salts, phosphate salts, sodium gluconate or sodium potassium tartrate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts. |
NOM/ADM-0048 |
Table 4 |
S.21 |
Sodium Tripolyphosphate |
n/a |
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document |
Stabilizing agent |
If used singly, the amount not to exceed 1,500 ppm, calculated as sodium phosphate, dibasic. If used in any combination with other phosphate salts, the total combined amount not to exceed 4,000 ppm, calculated as sodium phosphate, dibasic, provided that the amount of sodium tripolyphosphate does not exceed 1 500 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0122
NOM/ADM-0048
|
Table 4 |
S.22 |
Sorbitan Monostearate |
n/a |
(a)
Cake icing mixes; Cake icings
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
If used singly, the amount not to exceed 5,000 ppm of the finished icing. If used in combination with polysorbate 60 or polysorbate 80, or both, the total combined amount not to exceed 5,000 ppm of the finished icing.
|
n/a |
Table 4 |
S.22 |
Sorbitan Monostearate |
n/a |
(b)
Cake mixes; Cakes
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 6,000 ppm on a dry basis. If used in combination with polysorbate 60, the total amount not to exceed 7,000 ppm on a dry basis, provided that the amount of sorbitan monostearate does not exceed 6,000 ppm on a dry basis.
|
n/a |
Table 4 |
S.22 |
Sorbitan Monostearate |
n/a |
(c)
Chocolate products as defined in Volume 4 of the Food Compositional Standards Document
|
(c)
Emulsifying agent
|
(c)
If used singly, the amount not to exceed 1.0%. If used in any combination with other emulsifying agents, the total combined amount not to exceed 1.5%, provided that the amount of sorbitan monostearate does not exceed 1.0%.
|
n/a |
Table 4 |
S.22 |
Sorbitan Monostearate |
n/a |
(d)
Dry soup bases; Dry soup mixes
|
(d)
Emulsifying, stabilizing or thickening agent
|
(d)
250 ppm in the soup as consumed
|
n/a |
Table 4 |
S.22 |
Sorbitan Monostearate |
n/a |
(e)
Dry yeasts
|
(e)
Emulsifying, stabilizing or thickening agent
|
(e)
1.5%. The amount not to exceed 0.05% in bread and other yeast leavened bakery products.
|
n/a |
Table 4 |
S.22 |
Sorbitan Monostearate |
n/a |
(f)
Imitation dry cream mixes
|
(f)
Emulsifying, stabilizing or thickening agent
|
(f)
If used singly, the amount not to exceed 4,000 ppm. If used in any combination with polysorbate 60, polysorbate 65 or polysorbate 80, the total combined amount not to exceed 4,000 ppm.
|
n/a |
Table 4 |
S.22 |
Sorbitan Monostearate |
n/a |
(g)
Puddings
|
(g)
Emulsifying agent
|
(g)
5,000 ppm
|
n/a |
Table 4 |
S.22 |
Sorbitan Monostearate |
n/a |
(h)
Unstandardized beverage bases; Unstandardized beverage mixes
|
(h)
Emulsifying, stabilizing or thickening agent
|
(h)
If used singly, the amount not to exceed 500 ppm in the beverage as consumed. If used in any combination with one of polysorbate 60, polysorbate 65 or polysorbate 80, the total combined amount not to exceed 500 ppm in the beverage as consumed.
|
n/a |
Table 4 |
S.22 |
Sorbitan Monostearate |
n/a |
(i)
Unstandardized confectionery coatings and unstandardized moulded confectionery products for use as confectionery or in baking
|
(i)
Emulsifying, stabilizing or thickening agent
|
(i)
If used singly, the amount not to exceed 1.0%. If used in any combination with polysorbate 60, polysorbate 65 or sorbitan tristearate, the total combined amount not to exceed 1.0%.
|
n/a |
Table 4 |
S.22 |
Sorbitan Monostearate |
n/a |
(j)
Vegetable oil creaming agents; Vegetable oil topping mixes
|
(j)
Emulsifying, stabilizing or thickening agent
|
(j)
If used singly, the amount not to exceed 4,000 ppm. If used in combination with polysorbate 60 or polysorbate 65, or both, the total combined amount not to exceed 4,000 ppm.
|
n/a |
Table 4 |
S.22 |
Sorbitan Monostearate |
n/a |
(k)
Whipped vegetable oil toppings
|
(k)
Emulsifying, stabilizing or thickening agent
|
(k)
If used singly, the amount not to exceed 0.4%. If used in any combination with polysorbate 60, polysorbate 65 or polysorbate 80, the total combined amount not to exceed 0.4%. If used in combination with polysorbate 60, the total combined amount may exceed 0.4%, provided that the amount of polysorbate 60 does not exceed 0.77% of the topping weight and the amount of sorbitan monostearate does not exceed 0.27% of the topping weight.
|
n/a |
Table 4 |
S.23 |
Sorbitan Trioleate |
n/a |
Sausage casings |
Emulsifying, stabilizing or thickening agent |
3,500 ppm of the casing |
n/a |
Table 4 |
S.24 |
Sorbitan Tristearate |
n/a |
(a)
Calorie-reduced margarine; Margarine
|
(a)
Emulsifying agent
|
(a)
1.0%
|
n/a |
Table 4 |
S.24 |
Sorbitan Tristearate |
n/a |
(b)
Ice cream mix
|
(b)
Emulsifying agent
|
(b)
350 ppm of the ice cream
|
n/a |
Table 4 |
S.24 |
Sorbitan Tristearate |
n/a |
(c)
Shortening
|
(c)
Emulsifying, stabilizing or thickening agent
|
(c)
1.0%
|
n/a |
Table 4 |
S.24 |
Sorbitan Tristearate |
n/a |
(d)
Unstandardized confectionery coatings and unstandardized moulded confectionery products for use as a confectionery or in baking
|
(d)
Emulsifying, stabilizing or thickening agent
|
(d)
If used singly, the amount not to exceed 1.0%. If used in any combination with polysorbate 60, polysorbate 65 or sorbitan monostearate, the total combined amount not to exceed 1.0%.
|
n/a |
Table 4 |
S.24 |
Sorbitan Tristearate |
n/a |
(e)
Unstandardized frozen desserts
|
(e)
Emulsifying agent
|
(e)
350 ppm
|
n/a |
Table 4 |
S.25 |
Stearyl Monoglyceridyl Citrate |
n/a |
Shortening |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
Table 4 |
S.26 |
Sucrose Esters of Fatty Acids |
n/a |
(a)
Carotenoid colour preparations
|
(a)
Emulsifying agent
|
(a)
1.5%
|
n/a |
Table 4 |
S.26 |
Sucrose Esters of Fatty Acids |
n/a |
(b)
Dry sauce bases; Dry sauce mixes; Dry soup bases; Dry soup mixes
|
(b)
Emulsifying or stabilizing agent
|
(b)
5,000 ppm of the dry base or mix
|
NOM/ADM-0121 |
Table 4 |
S.26 |
Sucrose Esters of Fatty Acids |
n/a |
(b.1)
(Naming the flavour) flavour
|
(b.1)
Emulsifying agent
|
(b.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
S.26 |
Sucrose Esters of Fatty Acids |
n/a |
(c)
Unstandardized confectionery; Unstandardized confectionery coatings
|
(c)
Emulsifying or stabilizing agent
|
(c)
5,000 ppm
|
n/a |
Table 4 |
S.26 |
Sucrose Esters of Fatty Acids |
n/a |
(d)
Unstandardized dairy-based beverages
|
(d)
Stabilizing agent
|
(d)
700 ppm
|
NOM/ADM-0121 |
Table 4 |
S.26 |
Sucrose Esters of Fatty Acids |
n/a |
(e)
Unstandardized frozen dessert coatings
|
(e)
Emulsifying agent
|
(e)
2%
|
NOM/ADM-0036 |
Table 4 |
S.26 |
Sucrose Esters of Fatty Acids |
n/a |
(f)
Unstandardized frozen non-dairy desserts
|
(f)
Emulsifying agent
|
(f)
1,000 ppm
|
NOM/ADM-0036 |
Table 4 |
S.26 |
Sucrose Esters of Fatty Acids |
n/a |
(g)
Whipped vegetable oil topping
|
(g)
Emulsifying agent
|
(g)
1.0%
|
NOM/ADM-0036 |
Table 4 |
S.27 |
Sucrose Monoesters of Lauric, Palmitic or Stearic Acid |
n/a |
Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages |
Emulsifying agent |
145 ppm in the beverage as consumed |
NOM/ADM-0083 |
Table 4 |
T.1 |
Tamarind Gum |
n/a |
(a)
Calorie-reduced margarine
|
(a)
Emulsifying, gelling, stabilizing or thickening agent
|
(a)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0113 |
Table 4 |
T.1 |
Tamarind Gum |
n/a |
(b)
Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients)
|
(b)
Emulsifying, gelling, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.
|
NOM/ADM-0113 |
Table 4 |
T.1 |
Tamarind Gum |
n/a |
(c)
Cottage cheese
|
(c)
Stabilizing agent
|
(c)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.
|
NOM/ADM-0113 |
Table 4 |
T.1 |
Tamarind Gum |
n/a |
(d)
Cream; (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
|
(d)
Stabilizing agent
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0113 |
Table 4 |
T.1 |
Tamarind Gum |
n/a |
(e)
Cream cheese spread; Cream cheese spread with (naming the added ingredients)
|
(e)
Emulsifying, gelling, stabilizing or thickening agent
|
(e)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0113 |
Table 4 |
T.1 |
Tamarind Gum |
n/a |
(f)
Creamed cottage cheese
|
(f)
Emulsifying, gelling, stabilizing or thickening agent
|
(f)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.
|
NOM/ADM-0113 |
Table 4 |
T.1 |
Tamarind Gum |
n/a |
(g)
French dressing; Salad dressing
|
(g)
Thickening agent
|
(g)
Good Manufacturing Practice
|
NOM/ADM-0113 |
Table 4 |
T.1 |
Tamarind Gum |
n/a |
(h)
Ice cream mix
|
(h)
Stabilizing agent
|
(h)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use , the total combined amount not to exceed 5,000 ppm of the ice cream.
|
NOM/ADM-0113 |
Table 4 |
T.1 |
Tamarind Gum |
n/a |
(i)
Ice milk mix
|
(i)
Stabilizing agent
|
(i)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
NOM/ADM-0113 |
Table 4 |
T.1 |
Tamarind Gum |
n/a |
(j)
(Naming the fruit or fruits) jelly with pectin
|
(j)
Emulsifying, gelling, stabilizing or thickening agent
|
(j)
Good Manufacturing Practice
|
NOM/ADM-0113 |
Table 4 |
T.1 |
Tamarind Gum |
n/a |
(k)
Mincemeat; Mustard pickles; Relishes
|
(k)
Thickening agent
|
(k)
Good Manufacturing Practice
|
NOM/ADM-0113 |
Table 4 |
T.1 |
Tamarind Gum |
n/a |
(l)
Processed cheese spread; Processed cheese spread with (naming the added ingredients)
|
(l)
Emulsifying, gelling, stabilizing or thickening agent
|
(l)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0113 |
Table 4 |
T.1 |
Tamarind Gum |
n/a |
(m)
Sherbet
|
(m)
Stabilizing agent
|
(m)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
NOM/ADM-0113 |
Table 4 |
T.1 |
Tamarind Gum |
n/a |
(n)
Sour cream
|
(n)
Emulsifying, gelling, stabilizing or thickening agent
|
(n)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their maximum levels of use set out in this list.
|
NOM/ADM-0198
NOM/ADM-0113
|
Table 4 |
T.1 |
Tamarind Gum |
n/a |
(o)
Unstandardized foods
|
(o)
Emulsifying, gelling, stabilizing or thickening agent
|
(o)
Good Manufacturing Practice
|
NOM/ADM-0113 |
Table 4 |
T.2 |
Tara Gum |
n/a |
(a)
Bread
|
(a)
Emulsifying, gelling, stabilizing or thickening agent
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0114 |
Table 4 |
T.2 |
Tara Gum |
n/a |
(b)
Calorie-reduced margarine
|
(b)
Emulsifying, gelling, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0114 |
Table 4 |
T.2 |
Tara Gum |
n/a |
(c)
Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients)
|
(c)
Emulsifying, gelling, stabilizing or thickening agent
|
(c)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.
|
NOM/ADM-0114 |
Table 4 |
T.2 |
Tara Gum |
n/a |
(d)
Cottage cheese
|
(d)
Stabilizing agent
|
(d)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.
|
NOM/ADM-0114 |
Table 4 |
T.2 |
Tara Gum |
n/a |
(e)
Cream; (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
|
(e)
Stabilizing agent
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0114 |
Table 4 |
T.2 |
Tara Gum |
n/a |
(f)
Cream cheese spread; Cream cheese spread with (naming the added ingredients)
|
(f)
Emulsifying, gelling, stabilizing or thickening agent
|
(f)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0114 |
Table 4 |
T.2 |
Tara Gum |
n/a |
(g)
Creamed cottage cheese
|
(g)
Emulsifying, gelling, stabilizing or thickening agent
|
(g)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.
|
NOM/ADM-0114 |
Table 4 |
T.2 |
Tara Gum |
n/a |
(h)
French dressing; Salad dressing
|
(h)
Emulsifying agent
|
(h)
Good Manufacturing Practice
|
NOM/ADM-0114 |
Table 4 |
T.2 |
Tara Gum |
n/a |
(i)
Ice cream mix
|
(i)
Stabilizing agent
|
(i)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use , the total combined amount not to exceed 5,000 ppm of the ice cream.
|
NOM/ADM-0114 |
Table 4 |
T.2 |
Tara Gum |
n/a |
(j)
Ice milk mix
|
(j)
Stabilizing agent
|
(j)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
NOM/ADM-0114 |
Table 4 |
T.2 |
Tara Gum |
n/a |
(k)
Mustard pickles; Relishes
|
(k)
Thickening agent
|
(k)
Good Manufacturing Practice
|
NOM/ADM-0114 |
Table 4 |
T.2 |
Tara Gum |
n/a |
(l)
Processed cheese spread; Processed cheese spread with (naming the added ingredients)
|
(l)
Emulsifying, gelling, stabilizing or thickening agent
|
(l)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0114 |
Table 4 |
T.2 |
Tara Gum |
n/a |
(m)
Sherbet
|
(m)
Stabilizing agent
|
(m)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
NOM/ADM-0114 |
Table 4 |
T.2 |
Tara Gum |
n/a |
(n)
Sour cream
|
(n)
Emulsifying, gelling, stabilizing or thickening agent
|
(n)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0198
NOM/ADM-0114
|
Table 4 |
T.2 |
Tara Gum |
n/a |
(o)
Unstandardized foods
|
(o)
Emulsifying, gelling, stabilizing or thickening agent
|
(o)
Good Manufacturing Practice
|
NOM/ADM-0114 |
Table 4 |
T.3 |
Tragacanth Gum |
n/a |
(a)
Calorie-reduced margarine
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
T.3 |
Tragacanth Gum |
n/a |
(b)
Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients)
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
T.3 |
Tragacanth Gum |
n/a |
(c)
Cottage cheese
|
(c)
Stabilizing agent
|
(c)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
T.3 |
Tragacanth Gum |
n/a |
(d)
Cream cheese spread; Cream cheese spread with (naming the added ingredients)
|
(d)
Emulsifying, stabilizing or thickening agent
|
(d)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
T.3 |
Tragacanth Gum |
n/a |
(e)
Creamed cottage cheese
|
(e)
Emulsifying, stabilizing or thickening agent
|
(e)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
T.3 |
Tragacanth Gum |
n/a |
(e.1)
(Naming the flavour) flavour
|
(e.1)
Emulsifying agent
|
(e.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
T.3 |
Tragacanth Gum |
n/a |
(f)
French dressing; Salad dressing
|
(f)
Emulsifying agent
|
(f)
Good Manufacturing Practice
|
n/a |
Table 4 |
T.3 |
Tragacanth Gum |
n/a |
(g)
Ice cream mix
|
(g)
Stabilizing agent
|
(g)
If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use , the total combined amount not to exceed 5,000 ppm of the ice cream.
|
n/a |
Table 4 |
T.3 |
Tragacanth Gum |
n/a |
(h)
Ice milk mix
|
(h)
Stabilizing agent
|
(h)
If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
T.3 |
Tragacanth Gum |
n/a |
(i)
Lumpfish caviar
|
(i)
Emulsifying, stabilizing or thickening agent
|
(i)
1.0%
|
n/a |
Table 4 |
T.3 |
Tragacanth Gum |
n/a |
(j)
Minced prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations ), except lumpfish caviar; Minced preserved fish or preserved meat (as defined in section B.21.002 of the Food and Drug Regulations )
|
(j)
Emulsifying, stabilizing or thickening agent
|
(j)
7,500 ppm
|
NOM/ADM-0122 |
Table 4 |
T.3 |
Tragacanth Gum |
n/a |
(k)
Mustard pickles; Relishes
|
(k)
Thickening agent
|
(k)
Good Manufacturing Practice
|
n/a |
Table 4 |
T.3 |
Tragacanth Gum |
n/a |
(l)
Processed cheese spread; Processed cheese spread with (naming the added ingredients)
|
(l)
Emulsifying, stabilizing or thickening agent
|
(l)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
T.3 |
Tragacanth Gum |
n/a |
(m)
Sherbet
|
(m)
Stabilizing agent
|
(m)
If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.
|
n/a |
Table 4 |
T.3 |
Tragacanth Gum |
n/a |
(n)
Unstandardized foods
|
(n)
Emulsifying, stabilizing or thickening agent
|
(n)
Good Manufacturing Practice
|
n/a |
Table 4 |
X.1 |
Xanthan Gum |
n/a |
(a)
Calorie-reduced margarine
|
(a)
Emulsifying, stabilizing or thickening agent
|
(a)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
X.1 |
Xanthan Gum |
n/a |
(b)
Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients)
|
(b)
Emulsifying, stabilizing or thickening agent
|
(b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
X.1 |
Xanthan Gum |
n/a |
(c)
Cottage cheese
|
(c)
Stabilizing agent
|
(c)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
X.1 |
Xanthan Gum |
n/a |
(d)
Cream cheese spread; Cream cheese spread with (naming the added ingredients)
|
(d)
Emulsifying, stabilizing or thickening agent
|
(d)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
X.1 |
Xanthan Gum |
n/a |
(e)
Cream for whipping that has been heat-treated above 100°C
|
(e)
Stabilizing agent
|
(e)
200 ppm
|
n/a |
Table 4 |
X.1 |
Xanthan Gum |
n/a |
(f)
Creamed cottage cheese
|
(f)
Emulsifying, stabilizing or thickening agent
|
(f)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 4 |
X.1 |
Xanthan Gum |
n/a |
(g)
Fish roe (caviar)
|
(g)
Stabilizing agent
|
(g)
Good Manufacturing Practice
|
NOM/ADM-0015 |
Table 4 |
X.1 |
Xanthan Gum |
n/a |
(g.1)
(Naming the flavour) flavour
|
(g.1)
Emulsifying agent
|
(g.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 4 |
X.1 |
Xanthan Gum |
n/a |
(h)
French dressing; Salad dressing
|
(h)
Emulsifying agent
|
(h)
Good Manufacturing Practice
|
n/a |
Table 4 |
X.1 |
Xanthan Gum |
n/a |
(i)
Ice cream mix
|
(i)
Stabilizing agent
|
(i)
If used singly, the amount not to exceed 1,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use , the total combined amount not to exceed 5,000 ppm, provided that the amount of xanthan gum does not exceed 1,000 ppm of the ice cream.
|
n/a |
Table 4 |
X.1 |
Xanthan Gum |
n/a |
(j)
Ice milk mix
|
(j)
Stabilizing agent
|
(j)
If used singly, the amount not to exceed 1,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm, provided that the amount of xanthan gum does not exceed 1,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.
|
n/a |
Table 4 |
X.1 |
Xanthan Gum |
n/a |
(k)
Infant formula based on isolated amino acids or protein hydrolysates, or both
|
(k)
Thickening agent
|
(k)
750 ppm in the infant formula as consumed
|
NOM/ADM-0040 |
Table 4 |
X.1 |
Xanthan Gum |
n/a |
(l)
Mincemeat
|
(l)
Thickening agent
|
(l)
Good Manufacturing Practice
|
NOM/ADM-0104 |
Table 4 |
X.1 |
Xanthan Gum |
n/a |
(m)
Mustard pickles; Relishes
|
(m)
Thickening agent
|
(m)
1,000 ppm
|
n/a |
Table 4 |
X.1 |
Xanthan Gum |
n/a |
(n)
Processed cheese spread; Processed cheese spread with (naming the added ingredients)
|
(n)
Emulsifying, stabilizing or thickening agent
|
(n)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.
|
n/a |
Table 4 |
X.1 |
Xanthan Gum |
n/a |
(o)
Sherbet
|
(o)
Stabilizing agent
|
(o)
If used singly, the amount not to exceed 1,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm, provided that the amount of xanthan gum does not exceed 1,000 ppm.
|
n/a |
Table 4 |
X.1 |
Xanthan Gum |
n/a |
(p)
Sour cream
|
(p)
Emulsifying, stabilizing or thickening agent
|
(p)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.
|
NOM/ADM-0198 |
Table 4 |
X.1 |
Xanthan Gum |
n/a |
(q)
Unstandardized foods
|
(q)
Emulsifying, stabilizing or thickening agent
|
(q)
Good Manufacturing Practice
|
n/a |
5. List of Permitted Food Enzymes |
Table 5 |
A.1 |
α-Acetolactate Decarboxylase |
Bacillus subtilis ToC46 (pUW235) |
(a)
Brewers' mash
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
A.1 |
α-Acetolactate Decarboxylase |
Bacillus subtilis ToC46 (pUW235) |
(b)
Distillers' mash
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
A.2 |
Acid Prolyl Endopeptidase |
Aspergillus niger GEP |
(a)
Beer
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0155 |
Table 5 |
A.2 |
Acid Prolyl Endopeptidase |
Aspergillus niger GEP |
(b)
Brewers' mash
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0155 |
Table 5 |
A.2 |
Acid Prolyl Endopeptidase |
Aspergillus niger GEP |
(c)
Distillers' mash
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0155 |
Table 5 |
A.2 |
Acid Prolyl Endopeptidase |
Aspergillus niger GEP |
(d)
Hydrolyzed animal, milk, and vegetable proteins
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0155 |
Table 5 |
A.2 |
Acid Prolyl Endopeptidase |
Aspergillus niger GEP |
(e)
Plant-based beverages
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0155 |
Table 5 |
A.3 |
Aminopeptidase |
Lactococcus lactis |
(a)
Cheddar cheese; (Naming the variety) cheese
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
A.3 |
Aminopeptidase |
Lactococcus lactis |
(b)
Dairy-based flavouring preparations
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
A.3 |
Aminopeptidase |
Lactococcus lactis |
(c)
Hydrolyzed animal, milk, and vegetable proteins
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
A.4 |
Amylase |
(1)
Aspergillus niger ; Aspergillus oryzae ; Bacillus amyloliquefaciens ; Bacillus subtilis ; Barley malt; Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(a)
Beer
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
A.4 |
Amylase |
(1)
Aspergillus niger ; Aspergillus oryzae ; Bacillus amyloliquefaciens ; Bacillus subtilis ; Barley malt; Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(b)
Bread; White flour; Whole wheat flour
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
A.4 |
Amylase |
(1)
Aspergillus niger ; Aspergillus oryzae ; Bacillus amyloliquefaciens ; Bacillus subtilis ; Barley malt; Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(c)
Chocolate syrups
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
A.4 |
Amylase |
(1)
Aspergillus niger ; Aspergillus oryzae ; Bacillus amyloliquefaciens ; Bacillus subtilis ; Barley malt; Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(d)
Cider; Fruit wine; Wine
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
A.4 |
Amylase |
(1)
Aspergillus niger ; Aspergillus oryzae ; Bacillus amyloliquefaciens ; Bacillus subtilis ; Barley malt; Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(e)
Distillers' mash
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
A.4 |
Amylase |
(1)
Aspergillus niger ; Aspergillus oryzae ; Bacillus amyloliquefaciens ; Bacillus subtilis ; Barley malt; Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(f)
Infant cereal products
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
A.4 |
Amylase |
(1)
Aspergillus niger ; Aspergillus oryzae ; Bacillus amyloliquefaciens ; Bacillus subtilis ; Barley malt; Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(g)
Malt-flavoured dried breakfast cereals
|
(g)
Food enzyme
|
(g)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
A.4 |
Amylase |
(1)
Aspergillus niger ; Aspergillus oryzae ; Bacillus amyloliquefaciens ; Bacillus subtilis ; Barley malt; Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(h)
Plant-based beverages
|
(h)
Food enzyme
|
(h)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
A.4 |
Amylase |
(1)
Aspergillus niger ; Aspergillus oryzae ; Bacillus amyloliquefaciens ; Bacillus subtilis ; Barley malt; Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(i)
Pre-cooked (instant) breakfast cereals
|
(i)
Food enzyme
|
(i)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
A.4 |
Amylase |
(1)
Aspergillus niger ; Aspergillus oryzae ; Bacillus amyloliquefaciens ; Bacillus subtilis ; Barley malt; Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(j)
Single-strength fruit juices
|
(j)
Food enzyme
|
(j)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
A.4 |
Amylase |
(1)
Aspergillus niger ; Aspergillus oryzae ; Bacillus amyloliquefaciens ; Bacillus subtilis ; Barley malt; Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(k)
Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose
|
(k)
Food enzyme
|
(k)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
A.4 |
Amylase |
(1)
Aspergillus niger ; Aspergillus oryzae ; Bacillus amyloliquefaciens ; Bacillus subtilis ; Barley malt; Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(l)
Unstandardized bakery products
|
(l)
Food enzyme
|
(l)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
A.4 |
Amylase |
(2)
Aspergillus niger STz18-9 (pHUda7)
|
(a)
Beer
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
A.4 |
Amylase |
(2)
Aspergillus niger STz18-9 (pHUda7)
|
(b)
Distillers' mash
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
A.4 |
Amylase |
(2)
Aspergillus niger STz18-9 (pHUda7)
|
(c)
Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
A.4 |
Amylase |
(3)
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 MOL2083 (pCA164-LE399); Bacillus licheniformis PL 1303 (pPL1117)
|
(a)
Brewers' mash
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
A.4 |
Amylase |
(3)
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 MOL2083 (pCA164-LE399); Bacillus licheniformis PL 1303 (pPL1117)
|
(b)
Distillers' mash
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
A.4 |
Amylase |
(3)
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 MOL2083 (pCA164-LE399); Bacillus licheniformis PL 1303 (pPL1117)
|
(c)
Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
A.4 |
Amylase |
(4)
Bacillus licheniformis 3253 (plCatH-3253); Bacillus licheniformis 3266 (plCatH-3266ori1); Bacillus subtilis B1.109 (pCPC800); Geobacillus stearothermophilus previously identified as Bacillus stearothermophilus
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
A.4 |
Amylase |
(4)
Bacillus licheniformis 3253 (plCatH-3253); Bacillus licheniformis 3266 (plCatH-3266ori1); Bacillus subtilis B1.109 (pCPC800); Geobacillus stearothermophilus previously identified as Bacillus stearothermophilus
|
(b)
Brewers' mash
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
A.4 |
Amylase |
(4)
Bacillus licheniformis 3253 (plCatH-3253); Bacillus licheniformis 3266 (plCatH-3266ori1); Bacillus subtilis B1.109 (pCPC800); Geobacillus stearothermophilus previously identified as Bacillus stearothermophilus
|
(c)
Distillers' mash
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
A.4 |
Amylase |
(4)
Bacillus licheniformis 3253 (plCatH-3253); Bacillus licheniformis 3266 (plCatH-3266ori1); Bacillus subtilis B1.109 (pCPC800); Geobacillus stearothermophilus previously identified as Bacillus stearothermophilus
|
(d)
Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
A.4 |
Amylase |
(4)
Bacillus licheniformis 3253 (plCatH-3253); Bacillus licheniformis 3266 (plCatH-3266ori1); Bacillus subtilis B1.109 (pCPC800); Geobacillus stearothermophilus previously identified as Bacillus stearothermophilus
|
(e)
Unstandardized bakery products
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
n/a |
Table 5 |
A.4 |
Amylase |
(5)
Bacillus licheniformis JS1252
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0003 |
Table 5 |
A.4 |
Amylase |
|
(b)
Unstandardized bakery products
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0003 |
Table 5 |
A.4 |
Amylase |
(6)
Bacillus licheniformis MDT06-228
|
(a)
Bread
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
A.4 |
Amylase |
(6)
Bacillus licheniformis MDT06-228
|
(b)
Unstandardized bakery products
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
A.4 |
Amylase |
(7)
Bacillus subtilis AR - 651; Bacillus subtilis NBA (DS 68703)
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0200
NOM/ADM-0089
|
Table 5 |
A.4 |
Amylase |
(7)
Bacillus subtilis AR - 651; Bacillus subtilis NBA (DS 68703)
|
(b)
Unstandardized bakery products
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0200
NOM/ADM-0089
|
Table 5 |
A.4 |
Amylase |
(8)
Bacillus subtilis B1.109 (pCPC720)
|
Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose |
Food enzyme |
Good Manufacturing Practice |
n/a |
Table 5 |
A.4 |
Amylase |
(9)
Pseudomonas fluorescens DC88
|
(a)
Distillers' mash
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0063 |
Table 5 |
A.4 |
Amylase |
(9)
Pseudomonas fluorescens DC88
|
(b)
Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0063 |
Table 5 |
A.5 |
β-Amylase |
Priestia flexa AE-BAF previously identified as Bacillus flexus AE-BAF |
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0199
NOM/ADM-0161
|
Table 5 |
A.5 |
β-Amylase |
Priestia flexa AE-BAF previously identified as Bacillus flexus AE-BAF |
(b)
Brewers' mash
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0199
NOM/ADM-0161
|
Table 5 |
A.5 |
β-Amylase |
Priestia flexa AE-BAF previously identified as Bacillus flexus AE-BAF |
(c)
Glutinous rice-based cakes
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0199 |
Table 5 |
A.5 |
β-Amylase |
Priestia flexa AE-BAF previously identified as Bacillus flexus AE-BAF |
(d)
Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0199
NOM/ADM-0161
|
Table 5 |
A.5 |
β-Amylase |
Priestia flexa AE-BAF previously identified as Bacillus flexus AE-BAF |
(e)
Unstandardized bakery products
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0199
NOM/ADM-0161
|
Table 5 |
A.6 |
Asparaginase |
(1)
Aspergillus niger AGN7-41
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0023 |
Table 5 |
A.6 |
Asparaginase |
(1)
Aspergillus niger AGN7-41
|
(b)
Unstandardized foods
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0023 |
Table 5 |
A.6 |
Asparaginase |
(2)
Aspergillus niger ASP72
|
(a)
Blackstrap molasses destined for the manufacture of confectionery glazes for snack foods
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0105 |
Table 5 |
A.6 |
Asparaginase |
(2)
Aspergillus niger ASP72
|
(b)
Bread; White flour; Whole wheat flour
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
A.6 |
Asparaginase |
(2)
Aspergillus niger ASP72
|
(c)
Green coffee
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0105 |
Table 5 |
A.6 |
Asparaginase |
(2)
Aspergillus niger ASP72
|
(d)
Unstandardized foods
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
A.6 |
Asparaginase |
(3)
Aspergillus oryzae pCaHj621/BECh2#10; Bacillus subtilis MOL2940
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0050 |
Table 5 |
A.6 |
Asparaginase |
(3)
Aspergillus oryzae pCaHj621/BECh2#10; Bacillus subtilis MOL2940
|
(b)
Green coffee
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0050
NOM/ADM-0007
|
Table 5 |
A.6 |
Asparaginase |
(3)
Aspergillus oryzae pCaHj621/BECh2#10; Bacillus subtilis MOL2940
|
(c)
Unstandardized foods
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0050 |
Table 5 |
B.1 |
Bromelain |
The pineapples Ananas comosus (L.) and Ananas bracteatus |
(a)
Beer
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
B.1 |
Bromelain |
The pineapples Ananas comosus (L.) and Ananas bracteatus |
(b)
Bread; White flour; Whole wheat flour
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
B.1 |
Bromelain |
The pineapples Ananas comosus (L.) and Ananas bracteatus |
(c)
Cuts of prepared meat; Cuts of prepared poultry meat
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
B.1 |
Bromelain |
The pineapples Ananas comosus (L.) and Ananas bracteatus |
(d)
Hydrolyzed animal, milk, and vegetable proteins
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
B.1 |
Bromelain |
The pineapples Ananas comosus (L.) and Ananas bracteatus |
(e)
Meat tenderizing preparations
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
n/a |
Table 5 |
B.1 |
Bromelain |
The pineapples Ananas comosus (L.) and Ananas bracteatus |
(f)
Pancakes; Sugar wafers; Waffles
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
n/a |
Table 5 |
B.1 |
Bromelain |
The pineapples Ananas comosus (L.) and Ananas bracteatus |
(g)
Pumping pickle used in the curing of beef cuts
|
(g)
Food enzyme
|
(g)
Good Manufacturing Practice. In accordance with subsection B.16.019(1) of the Food and Drug Regulations .
|
n/a |
Table 5 |
B.1 |
Bromelain |
The pineapples Ananas comosus (L.) and Ananas bracteatus |
(h)
Sausage casings
|
(h)
Food enzyme
|
(h)
Good Manufacturing Practice
|
n/a |
Table 5 |
C.1 |
Carboxypeptidase |
Aspergillus niger PEG-1 |
Cheddar cheese; (Naming the variety) cheese; Dairy-based flavouring preparations; Mascarpone; Preserved meat; Sausage |
Food enzyme |
Good Manufacturing Practice |
NOM/ADM-0122
NOM/ADM-0055
|
Table 5 |
C.2 |
Carboxypeptidase D |
Aspergillus oryzae AT1727 |
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0201 |
Table 5 |
C.2 |
Carboxypeptidase D |
Aspergillus oryzae AT1727 |
(b)
Colby cheese
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0201 |
Table 5 |
C.2 |
Carboxypeptidase D |
Aspergillus oryzae AT1727 |
(c)
Dairy-based flavouring preparations
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0201 |
Table 5 |
C.2 |
Carboxypeptidase D |
Aspergillus oryzae AT1727 |
(d)
Hydrolyzed animal, milk, and vegetable proteins; Hydrolyzed yeasts
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0201 |
Table 5 |
C.2 |
Carboxypeptidase D |
Aspergillus oryzae AT1727 |
(e)
Meat tenderizing preparations
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0201 |
Table 5 |
C.2 |
Carboxypeptidase D |
Aspergillus oryzae AT1727 |
(f)
Plant-based products that resemble dairy products; Plant-based products that resemble dairy-based products; Plant-based products that resemble egg products; Plant-based products that resemble fish products; Plant-based products that resemble meat (as defined in section B.21.002 of the Food and Drug Regulations ) products; Plant-based products that resemble meat products, including simulated meat products; Plant-based products that resemble poultry meat products, including simulated poultry products
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
M-FAA-24-13
NOM/ADM-0201
|
Table 5 |
C.2 |
Carboxypeptidase D |
Aspergillus oryzae AT1727 |
(g)
Pre-cooked (instant) breakfast cereals
|
(g)
Food enzyme
|
(g)
Good Manufacturing Practice
|
NOM/ADM-0201 |
Table 5 |
C.2 |
Carboxypeptidase D |
Aspergillus oryzae AT1727 |
(h)
Spray-dried cheese powder
|
(h)
Food enzyme
|
(h)
Good Manufacturing Practice
|
NOM/ADM-0201 |
Table 5 |
C.2 |
Carboxypeptidase D |
Aspergillus oryzae AT1727 |
(i)
Unstandardized bakery products
|
(i)
Food enzyme
|
(i)
Good Manufacturing Practice
|
NOM/ADM-0201 |
Table 5 |
C.2 |
Carboxypeptidase D |
Aspergillus oryzae AT1727 |
(j)
Yeast extracts
|
(j)
Food enzyme
|
(j)
Good Manufacturing Practice
|
NOM/ADM-0201 |
Table 5 |
C.3 |
Catalase |
Aspergillus niger ; Bovine ( Bos taurus ) liver ; Micrococcus luteus previously identified as Micrococcus lysodeikticus |
(a)
Liquid egg-white, liquid whole egg or liquid yolk, destined for drying and treated with hydrogen peroxide – as set out in item H.1 of the List of Permitted Food Additives with Other Purposes of Use – or with glucose oxidase as set out in item G.5 of this list, or with both
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
C.3 |
Catalase |
Aspergillus niger ; Bovine ( Bos taurus ) liver ; Micrococcus luteus previously identified as Micrococcus lysodeikticus |
(b)
Liquid whey treated with hydrogen peroxide as set out in item H.1 of the List of Permitted Food Additives with Other Purposes of Use
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
C.3 |
Catalase |
Aspergillus niger ; Bovine ( Bos taurus ) liver ; Micrococcus luteus previously identified as Micrococcus lysodeikticus |
(c)
Soft drinks
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
C.4 |
Cellulase |
(1)
Aspergillus niger
|
(a)
Distillers' mash
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
C.4 |
Cellulase |
(1)
Aspergillus niger
|
(b)
Liquid coffee concentrates
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
C.4 |
Cellulase |
(1)
Aspergillus niger
|
(c)
Natural flavour and colour extractives; Spice extracts
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
C.4 |
Cellulase |
(2)
Rasamsonia emersonii previously identified as Talaromyces emersonii
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0205 |
Table 5 |
C.4 |
Cellulase |
(2)
Rasamsonia emersonii previously identified as Talaromyces emersonii
|
(b)
Breakfast cereals
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0205 |
Table 5 |
C.4 |
Cellulase |
(2)
Rasamsonia emersonii previously identified as Talaromyces emersonii
|
(c)
Brewers' mash
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0042 |
Table 5 |
C.4 |
Cellulase |
(2)
Rasamsonia emersonii previously identified as Talaromyces emersonii
|
(d)
Malt extract
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0205 |
Table 5 |
C.4 |
Cellulase |
(2)
Rasamsonia emersonii previously identified as Talaromyces emersonii
|
(e)
Plant-based products that resemble dairy products; Plant-based products that resemble dairy-based products; Plant-based products that resemble meat products, including simulated meat products; Plant-based products that resemble poultry meat products, including simulated poultry products
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0205 |
Table 5 |
C.4 |
Cellulase |
(2)
Rasamsonia emersonii previously identified as Talaromyces emersonii
|
(f)
Unstandardized bakery products
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
NOM/ADM-0205 |
Table 5 |
C.4 |
Cellulase |
(3)
Trichoderma reesei A83
|
(a)
Apple juice; Grape juice; Grapefruit juice; Lemon juice; Lime juice; (Naming the fruit) juice; Orange juice; Pineapple juice
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
C.4 |
Cellulase |
(3)
Trichoderma reesei A83
|
(b)
Bread; White flour; Whole wheat flour
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
C.4 |
Cellulase |
(3)
Trichoderma reesei A83
|
(c)
Unstandardized bakery products
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
C.4 |
Cellulase |
(4)
Trichoderma reesei QM9414
|
(a)
Apricot nectar; Peach nectar; Pear nectar
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0156 |
Table 5 |
C.4 |
Cellulase |
(4)
Trichoderma reesei QM9414
|
(b)
Single-strength fruit juices
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
C.4 |
Cellulase |
(4)
Trichoderma reesei QM9414
|
(c)
Tea leaves used in the manufacture of tea solids
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
C.4 |
Cellulase |
(4)
Trichoderma reesei QM9414
|
(d)
Unstandardized fruit and vegetable products
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0156 |
Table 5 |
C.4 |
Cellulase |
(5)
Trichoderma reesei RF11412
|
(a)
Brewers' mash
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0209 |
Table 5 |
C.4 |
Cellulase |
(5)
Trichoderma reesei RF11412
|
(b)
Distillers' mash
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0209 |
Table 5 |
C.5 |
Chymosin |
(1)
Aspergillus awamori (pCCEx3)
|
(a)
Cheddar cheese; (Naming the variety) cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Sour cream
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
C.5 |
Chymosin |
(1)
Aspergillus awamori (pCCEx3)
|
(b)
Unstandardized milk-based dessert preparations
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
C.5 |
Chymosin |
(2)
Aspergillus niger DSM 32805
|
(a)
Cheddar cheese; (Naming the variety) cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Sour cream
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0165 |
Table 5 |
C.5 |
Chymosin |
(2)
Aspergillus niger DSM 32805
|
(b)
Kefir; Quark; Yogurt
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0165 |
Table 5 |
C.5 |
Chymosin |
(2)
Aspergillus niger DSM 32805
|
(c)
Unstandardized milk-based dessert preparations
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0165 |
Table 5 |
C.6 |
Chymosin A |
Escherichia coli K-12, GE81 (pPFZ87A) |
(a)
Cheddar cheese; (Naming the variety) cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Sour cream
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
C.6 |
Chymosin A |
Escherichia coli K-12, GE81 (pPFZ87A) |
(b)
Unstandardized milk-based dessert preparations
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
C.7 |
Chymosin B |
(1)
Aspergillus awamori , GCC0349 (pGAMpR); Kluyveromyces lactis , DS1182 (pKS105)
|
(a)
Cheddar cheese; (Naming the variety) cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Sour cream
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
C.7 |
Chymosin B |
(1)
Aspergillus awamori , GCC0349 (pGAMpR); Kluyveromyces lactis , DS1182 (pKS105)
|
(b)
Unstandardized milk-based dessert preparations
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
C.7 |
Chymosin B |
(2)
Kluyveromyces lactis CIN
|
(a)
Cheddar cheese; (Naming the variety) cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Sour cream
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0091 |
Table 5 |
C.7 |
Chymosin B |
(2)
Kluyveromyces lactis CIN
|
(b)
Kefir; Quark; Yogurt
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0091 |
Table 5 |
C.7 |
Chymosin B |
(2)
Kluyveromyces lactis CIN
|
(c)
Unstandardized milk-based dessert preparations
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0091 |
Table 5 |
C.7 |
Chymosin B |
(3)
Trichoderma reesei GICC03546
|
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 |
Food enzyme |
Good Manufacturing Practice |
M-FAA-24-03 |
Table 5 |
C.8 |
Cyprosin |
Cynara cardunculus L. var. altilis DC. |
(Naming the variety) cheese; Cottage cheese; Cream cheese; Cream cheese with (naming the added ingredients) |
Food enzyme |
Good Manufacturing Practice |
NOM/ADM-0049 |
Table 5 |
F.1 |
Ficin |
Latex of fig tree ( Ficus sp.) |
(a)
Beer
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
F.1 |
Ficin |
Latex of fig tree ( Ficus sp.) |
(b)
Cuts of prepared meat; Cuts of prepared poultry meat
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
F.1 |
Ficin |
Latex of fig tree ( Ficus sp.) |
(c)
Hydrolyzed animal, milk, and vegetable proteins
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
F.1 |
Ficin |
Latex of fig tree ( Ficus sp.) |
(d)
Meat tenderizing preparations
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
F.1 |
Ficin |
Latex of fig tree ( Ficus sp.) |
(e)
Pumping pickle used in the curing of beef cuts
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice. In accordance with subsection B.16.019(1) of the Food and Drug Regulations .
|
n/a |
Table 5 |
F.1 |
Ficin |
Latex of fig tree ( Ficus sp.) |
(f)
Sausage casings
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.1 |
Glucanase |
(1)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(a)
Beer
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
G.1 |
Glucanase |
(1)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(b)
Corn for degermination
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
G.1 |
Glucanase |
(1)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(c)
Distillers' mash
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
G.1 |
Glucanase |
(1)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(d)
Mash destined for vinegar manufacture
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
G.1 |
Glucanase |
(1)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(e)
Unstandardized bakery products
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
G.1 |
Glucanase |
(2)
Disporotrichum dimorphosporum DXL-1 (syn. Chrysosporium dimorphum DXL-1)
|
(a)
Brewers' mash
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0205
NOM/ADM-0057
NOM/ADM-0042
|
Table 5 |
G.1 |
Glucanase |
(3)
Humicola insolens
|
(a)
Beer
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.1 |
Glucanase |
(3)
Humicola insolens
|
(b)
Distillers' mash
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.1 |
Glucanase |
(4)
Trichoderma reesei A83
|
Apple juice; Grape juice; Grapefruit juice; Lemon juice; Lime juice; (Naming the fruit) juice; Orange juice; Pineapple juice |
Food enzyme |
Good Manufacturing Practice |
n/a |
Table 5 |
G.2 |
β-Glucanase |
Rasamsonia emersonii previously identified as Talaromyces emersonii |
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0205 |
Table 5 |
G.2 |
β-Glucanase |
Rasamsonia emersonii previously identified as Talaromyces emersonii |
(b)
Breakfast cereals
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0205 |
Table 5 |
G.2 |
β-Glucanase |
Rasamsonia emersonii previously identified as Talaromyces emersonii |
(c)
Brewers' mash
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0205 |
Table 5 |
G.2 |
β-Glucanase |
Rasamsonia emersonii previously identified as Talaromyces emersonii |
(d)
Malt extract
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0205 |
Table 5 |
G.2 |
β-Glucanase |
Rasamsonia emersonii previously identified as Talaromyces emersonii |
(e)
Plant-based products that resemble dairy products; Plant-based products that resemble dairy-based products; Plant-based products that resemble meat products, including simulated meat products; Plant-based products that resemble poultry meat products, including simulated poultry products
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0205 |
Table 5 |
G.2 |
β-Glucanase |
Rasamsonia emersonii previously identified as Talaromyces emersonii |
(f)
Unstandardized bakery products
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
NOM/ADM-0205 |
Table 5 |
G.3 |
Glucoamylase |
(1)
Aspergillus niger
|
(a)
Apple juice; Banana juice; Grape juice; Grapefruit juice; Lemon juice; Lime juice; Orange juice; Pear juice; Pineapple juice
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(1)
Aspergillus niger
|
(b)
Beer
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(1)
Aspergillus niger
|
(c)
Bread; White flour; Whole wheat flour
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(1)
Aspergillus niger
|
(d)
Chocolate syrups
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(1)
Aspergillus niger
|
(e)
Distillers' mash
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(1)
Aspergillus niger
|
(f)
Infant cereal products
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(1)
Aspergillus niger
|
(g)
Pre-cooked (instant) breakfast cereals
|
(g)
Food enzyme
|
(g)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(1)
Aspergillus niger
|
(h)
Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose
|
(h)
Food enzyme
|
(h)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(1)
Aspergillus niger
|
(i)
Unstandardized bakery products
|
(i)
Food enzyme
|
(i)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(2)
Aspergillus niger 126-PE001-32
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0056 |
Table 5 |
G.3 |
Glucoamylase |
(2)
Aspergillus niger 126-PE001-32
|
(b)
Breakfast cereals
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0056 |
Table 5 |
G.3 |
Glucoamylase |
(2)
Aspergillus niger 126-PE001-32
|
(c)
Infant cereal products
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0056 |
Table 5 |
G.3 |
Glucoamylase |
(2)
Aspergillus niger 126-PE001-32
|
(d)
Unstandardized bakery products
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0056 |
Table 5 |
G.3 |
Glucoamylase |
(3)
Aspergillus niger 41SaM2-54
|
(a)
Beer
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0116 |
Table 5 |
G.3 |
Glucoamylase |
(3)
Aspergillus niger 41SaM2-54
|
(b)
Bread; White flour; Whole wheat flour
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0116 |
Table 5 |
G.3 |
Glucoamylase |
(3)
Aspergillus niger 41SaM2-54
|
(c)
Breakfast cereals
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0116 |
Table 5 |
G.3 |
Glucoamylase |
(3)
Aspergillus niger 41SaM2-54
|
(d)
Brewers' mash
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0116 |
Table 5 |
G.3 |
Glucoamylase |
(3)
Aspergillus niger 41SaM2-54
|
(e)
Distillers' mash
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0116 |
Table 5 |
G.3 |
Glucoamylase |
(3)
Aspergillus niger 41SaM2-54
|
(f)
Infant cereal products
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
NOM/ADM-0116 |
Table 5 |
G.3 |
Glucoamylase |
(3)
Aspergillus niger 41SaM2-54
|
(g)
Single-strength fruit juices; Single-strength vegetable juices
|
(g)
Food enzyme
|
(g)
Good Manufacturing Practice
|
NOM/ADM-0116 |
Table 5 |
G.3 |
Glucoamylase |
(3)
Aspergillus niger 41SaM2-54
|
(h)
Unstandardized bakery products
|
(h)
Food enzyme
|
(h)
Good Manufacturing Practice
|
NOM/ADM-0116 |
Table 5 |
G.3 |
Glucoamylase |
(4)
Aspergillus niger STz18-9 (pHUda7)
|
(a)
Beer
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(4)
Aspergillus niger STz18-9 (pHUda7)
|
(b)
Distillers' mash
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(4)
Aspergillus niger STz18-9 (pHUda7)
|
(c)
Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(5)
Aspergillus oryzae
|
(a)
Beer
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(5)
Aspergillus oryzae
|
(b)
Bread; White flour; Whole wheat flour
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(5)
Aspergillus oryzae
|
(c)
Chocolate syrups
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(5)
Aspergillus oryzae
|
(d)
Distillers' mash
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(5)
Aspergillus oryzae
|
(e)
Pre-cooked (instant) breakfast cereals
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(5)
Aspergillus oryzae
|
(f)
Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(5)
Aspergillus oryzae
|
(g)
Unstandardized bakery products
|
(g)
Food enzyme
|
(g)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(6)
Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(a)
Beer
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(6)
Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(b)
Bread; White flour; Whole wheat flour
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(6)
Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(c)
Brewers' mash
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(6)
Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(d)
Chocolate syrups
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(6)
Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(e)
Distillers' mash
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(6)
Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(f)
Mash destined for vinegar manufacture
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(6)
Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(g)
Pre-cooked (instant) breakfast cereals
|
(g)
Food enzyme
|
(g)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(6)
Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(h)
Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose
|
(h)
Food enzyme
|
(h)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(6)
Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(i)
Unstandardized bakery products
|
(i)
Food enzyme
|
(i)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(7)
Rhizopus niveus
|
(a)
Distillers' mash
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.3 |
Glucoamylase |
(7)
Rhizopus niveus
|
(b)
Mash destined for vinegar manufacture
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.4 |
Glucose Isomerase |
Actinoplanes missouriensis ; Microbacterium arborescens NRRL B-11022; Streptomyces murinus DSM 3252; Streptomyces olivaceus ; Streptomyces olivochromogenes ; Streptomyces rubiginosus ATCC No. 21,175; Streptomyces rubiginosus SYC 5406 (pSYC5239); Weizmannia coagulans previously identified as Bacillus coagulans |
Glucose to be partially or completely isomerized to fructose |
Food enzyme |
Good Manufacturing Practice |
NOM/ADM-0053 |
Table 5 |
G.5 |
Glucose Oxidase |
(1)
Aspergillus niger ; Aspergillus oryzae Mtl-72 (pHUda107)
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good manufacturing practice
|
n/a |
Table 5 |
G.5 |
Glucose Oxidase |
(1)
Aspergillus niger ; Aspergillus oryzae Mtl-72 (pHUda107)
|
(b)
Liquid egg-white, liquid whole egg or liquid yolk, destined for drying and treated with catalase as set out in item C.3 of this list
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.5 |
Glucose Oxidase |
(1)
Aspergillus niger ; Aspergillus oryzae Mtl-72 (pHUda107)
|
(c)
Soft drinks
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
G.5 |
Glucose Oxidase |
(1)
Aspergillus niger ; Aspergillus oryzae Mtl-72 (pHUda107)
|
(d)
Unstandardized bakery products
|
(d)
Food enzyme
|
(d)
Good manufacturing practice
|
n/a |
Table 5 |
G.5 |
Glucose Oxidase |
(2)
Aspergillus niger J39
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0142 |
Table 5 |
G.5 |
Glucose Oxidase |
(2)
Aspergillus niger J39
|
(b)
Pasta
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0142 |
Table 5 |
G.5 |
Glucose Oxidase |
(2)
Aspergillus niger J39
|
(c)
Shredded cheddar cheese; Shredded (naming the variety) cheese
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice. To be applied to the surface of the cheese.
|
NOM/ADM-0142 |
Table 5 |
G.5 |
Glucose Oxidase |
(2)
Aspergillus niger J39
|
(d)
Unstandardized bakery products
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0142 |
Table 5 |
G.5 |
Glucose Oxidase |
(3)
Aspergillus niger ZGL528-72; Saccharomyces cerevisiae LALL-GO
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
M-FAA-24-02
NOM/ADM-0087
|
Table 5 |
G.5 |
Glucose Oxidase |
(3)
Aspergillus niger ZGL528-72; Saccharomyces cerevisiae LALL-GO
|
(b)
Unstandardized bakery products
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
M-FAA-24-02
NOM/ADM-0087
|
Table 5 |
G.5 |
Glucose Oxidase |
(4)
Trichoderma reesei RF11400
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0120 |
Table 5 |
G.5 |
Glucose Oxidase |
(4)
Trichoderma reesei RF11400
|
(b)
Liquid egg-white, liquid whole egg or liquid yolk, destined for drying and treated with catalase as set out in item C.3 of this list
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0120 |
Table 5 |
G.5 |
Glucose Oxidase |
(4)
Trichoderma reesei RF11400
|
(c)
Pasta
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0120 |
Table 5 |
G.5 |
Glucose Oxidase |
(4)
Trichoderma reesei RF11400
|
(d)
Unstandardized bakery products
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0120 |
Table 5 |
G.6 |
Glutaminase |
(1)
Bacillus amyloliquefaciens GT2
|
(a)
Dairy-based flavouring preparations
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0139 |
Table 5 |
G.6 |
Glutaminase |
(1)
Bacillus amyloliquefaciens GT2
|
(b)
Hydrolyzed animal, milk, and vegetable proteins
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0139 |
Table 5 |
G.6 |
Glutaminase |
(1)
Bacillus amyloliquefaciens GT2
|
(c)
Unstandardized egg products
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0139 |
Table 5 |
G.6 |
Glutaminase |
(1)
Bacillus amyloliquefaciens GT2
|
(d)
Yeast extracts
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0139 |
Table 5 |
G.6 |
Glutaminase |
(2)
Bacillus licheniformis SJ13263
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing
|
NOM/ADM-0174 |
Table 5 |
G.6 |
Glutaminase |
(2)
Bacillus licheniformis SJ13263
|
(b)
Dairy-based flavouring preparations
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0174 |
Table 5 |
G.6 |
Glutaminase |
(2)
Bacillus licheniformis SJ13263
|
(c)
Hydrolyzed animal, milk, and vegetable proteins
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0174 |
Table 5 |
G.6 |
Glutaminase |
(2)
Bacillus licheniformis SJ13263
|
(d)
Pasta
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0174 |
Table 5 |
G.6 |
Glutaminase |
(2)
Bacillus licheniformis SJ13263
|
(e)
Unstandardized bakery products
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0174 |
Table 5 |
G.6 |
Glutaminase |
(2)
Bacillus licheniformis SJ13263
|
(f)
Yeast extracts
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
NOM/ADM-0174 |
Table 5 |
H.1 |
Hemicellulase |
Bacillus amyloliquefaciens ; Bacillus subtilis |
(a)
Distillers' mash
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
H.1 |
Hemicellulase |
Bacillus amyloliquefaciens ; Bacillus subtilis |
(b)
Liquid coffee concentrates
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
H.1 |
Hemicellulase |
Bacillus amyloliquefaciens ; Bacillus subtilis |
(c)
Mash destined for vinegar manufacture
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
H.2 |
Hexose Oxidase |
Ogataea polymorpha B13-HOX4-Mut45 previously identified as Hansenula polymorpha B13-HOX4-Mut45 |
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0010 |
Table 5 |
H.2 |
Hexose Oxidase |
Ogataea polymorpha B13-HOX4-Mut45 previously identified as Hansenula polymorpha B13-HOX4-Mut45 |
(b)
Milk that has been heat-treated to at least 100°C; Partly skimmed milk that has been heat-treated to at least 100°C; Skim milk that has been heat-treated to at least 100°C; Sterilized milk that has been heat-treated to at least 100°C
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0010 |
Table 5 |
H.2 |
Hexose Oxidase |
Ogataea polymorpha B13-HOX4-Mut45 previously identified as Hansenula polymorpha B13-HOX4-Mut45 |
(c)
Part skim pizza mozzarella cheese; Pizza mozzarella cheese
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0010 |
Table 5 |
H.2 |
Hexose Oxidase |
Ogataea polymorpha B13-HOX4-Mut45 previously identified as Hansenula polymorpha B13-HOX4-Mut45 |
(d)
Unstandardized bakery products
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0010 |
Table 5 |
I.1 |
Inulinase |
Aspergillus niger Van Tiegh. |
Inulin |
Food enzyme |
Good Manufacturing Practice |
n/a |
Table 5 |
I.2 |
Invertase |
(1)
Aspergillus fijiensis ; Aspergillus japonicus
|
Sucrose used in the manufacture of fructooligosaccharides |
Food enzyme |
Good Manufacturing Practice |
NOM/ADM-0144 |
Table 5 |
I.2 |
Invertase |
(2)
Saccharomyces sp.
|
(a)
Unstandardized bakery products
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
I.2 |
Invertase |
(2)
Saccharomyces sp.
|
(b)
Unstandardized liquid-centered confectionery; Unstandardized soft-centered confectionery
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.1 |
Lactase |
(1)
Aspergillus niger ; Aspergillus oryzae ; Kluyveromyces lactis (syn. Kluyveromyces marxianus var. lactis ); Kluyveromyces marxianus (syn. Kluyveromyces fragilis ); Saccharomyces sp.
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.1 |
Lactase |
(1)
Aspergillus niger ; Aspergillus oryzae ; Kluyveromyces lactis (syn. Kluyveromyces marxianus var. lactis ); Kluyveromyces marxianus (syn. Kluyveromyces fragilis ); Saccharomyces sp.
|
(b)
Lactose-reducing enzyme preparations
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.1 |
Lactase |
(1)
Aspergillus niger ; Aspergillus oryzae ; Kluyveromyces lactis (syn. Kluyveromyces marxianus var. lactis ); Kluyveromyces marxianus (syn. Kluyveromyces fragilis ); Saccharomyces sp.
|
(c)
(Naming the flavour) malted milk; (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) skimmed milk with added milk solids
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.1 |
Lactase |
(1)
Aspergillus niger ; Aspergillus oryzae ; Kluyveromyces lactis (syn. Kluyveromyces marxianus var. lactis ); Kluyveromyces marxianus (syn. Kluyveromyces fragilis ); Saccharomyces sp.
|
(d)
Milk for use in ice cream mix
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.1 |
Lactase |
(1)
Aspergillus niger ; Aspergillus oryzae ; Kluyveromyces lactis (syn. Kluyveromyces marxianus var. lactis ); Kluyveromyces marxianus (syn. Kluyveromyces fragilis ); Saccharomyces sp.
|
(e)
Whey
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.1 |
Lactase |
(2)
Bacillus licheniformis PP3930; Kluyveromyces lactis DS 80496
|
(a)
Lactose-reducing enzyme preparations
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0179
NOM/ADM-0090
|
Table 5 |
L.1 |
Lactase |
(2)
Bacillus licheniformis PP3930; Kluyveromyces lactis DS 80496
|
(b)
(Naming the flavour) malted milk; (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) skimmed milk with added milk solids
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0179
NOM/ADM-0090
|
Table 5 |
L.1 |
Lactase |
(2)
Bacillus licheniformis PP3930; Kluyveromyces lactis DS 80496
|
(c)
Milk for use in ice cream mix
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0179
NOM/ADM-0090
|
Table 5 |
L.1 |
Lactase |
(2)
Bacillus licheniformis PP3930; Kluyveromyces lactis DS 80496
|
(d)
Whey
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0179 |
Table 5 |
L.1 |
Lactase |
(3)
Bacillus subtilis CB108
|
(a)
Lactose-reducing enzyme preparations
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0118 |
Table 5 |
L.1 |
Lactase |
(3)
Bacillus subtilis CB108
|
(b)
(Naming the flavour) malted milk; (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) skimmed milk with added milk solids
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0118 |
Table 5 |
L.1 |
Lactase |
(3)
Bacillus subtilis CB108
|
(c)
Milk for use in ice cream mix
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0118 |
Table 5 |
L.1 |
Lactase |
(3)
Bacillus subtilis CB108
|
(d)
Whey
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0118 |
Table 5 |
L.1 |
Lactase |
(3)
Bacillus subtilis CB108
|
(e)
Yogurt
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0118 |
Table 5 |
L.1 |
Lactase |
(4)
Bacillus subtilis DH617
|
(a)
Lactose-reducing enzyme preparations
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0193 |
Table 5 |
L.1 |
Lactase |
(4)
Bacillus subtilis DH617
|
(b)
(Naming the flavour) malted milk; (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) skimmed milk with added milk solids
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0193 |
Table 5 |
L.1 |
Lactase |
(4)
Bacillus subtilis DH617
|
(c)
Milk for use in ice cream mix
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0193 |
Table 5 |
L.1 |
Lactase |
(4)
Bacillus subtilis DH617
|
(d)
Whey
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0193 |
Table 5 |
L.1 |
Lactase |
(5)
Cell-free extracts from Candida pseudotropicalis
|
(a)
(Naming the flavour) malted milk; (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) skimmed milk with added milk solids
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.1 |
Lactase |
(5)
Cell-free extracts from Candida pseudotropicalis
|
(b)
Milk for use in ice cream mix
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.1 |
Lactase |
(5)
Cell-free extracts from Candida pseudotropicalis
|
(c)
Whey
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.1 |
Lactase |
(5)
Cell-free extracts from Candida pseudotropicalis
|
(d)
Yogurt
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.2 |
Leucyl aminopeptidase |
Aspergillus oryzae AT1088 |
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
M-FAA-24-13 |
Table 5 |
L.2 |
Leucyl aminopeptidase |
Aspergillus oryzae AT1088 |
(b)
Colby Cheese
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
M-FAA-24-13 |
Table 5 |
L.2 |
Leucyl aminopeptidase |
Aspergillus oryzae AT1088 |
(c)
Dairy-based flavouring preparations
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
M-FAA-24-13 |
Table 5 |
L.2 |
Leucyl aminopeptidase |
Aspergillus oryzae AT1088 |
(d)
Hydrolyzed animal, milk and vegetable proteins; Hydrolyzed yeasts
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
M-FAA-24-13 |
Table 5 |
L.2 |
Leucyl aminopeptidase |
Aspergillus oryzae AT1088 |
(e)
Meat tenderizing preparations
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
M-FAA-24-13 |
Table 5 |
L.2 |
Leucyl aminopeptidase |
Aspergillus oryzae AT1088 |
(f)
Plant-based products that resemble dairy products; Plant-based products that resemble dairy-based products; Plant-based products that resemble egg products; Plant-based products that resemble fish products; Plant-based products that resemble meat (as defined in section B.21.004 of the Food and Drug Regulations ) products; Plant-based products that resemble meat products including simulated meat products; Plant-based products that resemble poultry meat products including simulated poultry products
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
M-FAA-24-13 |
Table 5 |
L.2 |
Leucyl aminopeptidase |
Aspergillus oryzae AT1088 |
(g)
Pre-cooked (instant) breakfast cereals
|
(g)
Food enzyme
|
(g)
Good Manufacturing Practice
|
M-FAA-24-13 |
Table 5 |
L.2 |
Leucyl aminopeptidase |
Aspergillus oryzae AT1088 |
(h)
Spray-dried cheese powder
|
(h)
Food enzyme
|
(h)
Good Manufacturing Practice
|
M-FAA-24-13 |
Table 5 |
L.2 |
Leucyl aminopeptidase |
Aspergillus oryzae AT1088 |
(i)
Unstandardized bakery products
|
(i)
Food enzyme
|
(i)
Good Manufacturing Practice
|
M-FAA-24-13 |
Table 5 |
L.2 |
Leucyl aminopeptidase |
Aspergillus oryzae AT1088 |
(j)
Yeast extracts
|
(j)
Food enzyme
|
(j)
Good Manufacturing Practice
|
M-FAA-24-13 |
Table 5 |
L.3 |
Lipase |
(1)
Animal pancreatic tissue; Aspergillus niger ; Aspergillus oryzae ; Edible forestomach tissue of calves, kids or lambs; Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.3 |
Lipase |
(1)
Animal pancreatic tissue; Aspergillus niger ; Aspergillus oryzae ; Edible forestomach tissue of calves, kids or lambs; Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(b)
Cheddar cheese; (Naming the variety) cheese; Processed cheddar cheese
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.3 |
Lipase |
(1)
Animal pancreatic tissue; Aspergillus niger ; Aspergillus oryzae ; Edible forestomach tissue of calves, kids or lambs; Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(c)
Dairy-based flavouring preparations
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.3 |
Lipase |
(1)
Animal pancreatic tissue; Aspergillus niger ; Aspergillus oryzae ; Edible forestomach tissue of calves, kids or lambs; Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(d)
Dried egg-white; Liquid egg-white
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.3 |
Lipase |
(1)
Animal pancreatic tissue; Aspergillus niger ; Aspergillus oryzae ; Edible forestomach tissue of calves, kids or lambs; Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(e)
Hydrolyzed animal, milk, and vegetable proteins
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.3 |
Lipase |
(1)
Animal pancreatic tissue; Aspergillus niger ; Aspergillus oryzae ; Edible forestomach tissue of calves, kids or lambs; Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(f)
Unstandardized bakery products
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.3 |
Lipase |
(2)
Aspergillus niger (LFS-54); Komagataella phaffii LALL-LI2; Saccharomyces cerevisiae LALL-LI
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0207 |
Table 5 |
L.3 |
Lipase |
(2)
Aspergillus niger (LFS-54); Komagataella phaffii LALL-LI2; Saccharomyces cerevisiae LALL-LI
|
(b)
Unstandardized bakery products
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0207 |
Table 5 |
L.3 |
Lipase |
(3)
Aspergillus niger (pCaHj600/MBin118#11); Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae ) AE-TL
|
Modified fats and oils |
Food enzyme |
Good Manufacturing Practice |
M-FAA-24-09 |
Table 5 |
L.3 |
Lipase |
(4)
Aspergillus oryzae AI-11 (pBoel 960)
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.3 |
Lipase |
(4)
Aspergillus oryzae AI-11 (pBoel 960)
|
(b)
Modified fats and oils
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.3 |
Lipase |
(4)
Aspergillus oryzae AI-11 (pBoel 960)
|
(c)
Unstandardized bakery products
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.3 |
Lipase |
(5)
Aspergillus oryzae BECh2#3 (pCaHj559); Aspergillus oryzae (MStr115) (pMStr20)
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.3 |
Lipase |
(5)
Aspergillus oryzae BECh2#3 (pCaHj559); Aspergillus oryzae (MStr115) (pMStr20)
|
(b)
Modified lecithin
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.3 |
Lipase |
(5)
Aspergillus oryzae BECh2#3 (pCaHj559); Aspergillus oryzae (MStr115) (pMStr20)
|
(c)
Unstandardized bakery products
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.3 |
Lipase |
(5)
Aspergillus oryzae BECh2#3 (pCaHj559); Aspergillus oryzae (MStr115) (pMStr20)
|
(d)
Unstandardized egg products
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.3 |
Lipase |
(6)
Aspergillus oryzae (MLT-2) (pRML 787) (p3SR2); Rhizomucor miehe i (Cooney and Emerson) previously identified as Mucor miehei (Cooney and Emerson); Rhizopus niveus
|
(a)
Cheddar cheese; (Naming the variety) cheese
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.3 |
Lipase |
(6)
Aspergillus oryzae (MLT-2) (pRML 787) (p3SR2); Rhizomucor miehe i (Cooney and Emerson) previously identified as Mucor miehei (Cooney and Emerson); Rhizopus niveus
|
(b)
Dairy-based flavouring preparations
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.3 |
Lipase |
(6)
Aspergillus oryzae (MLT-2) (pRML 787) (p3SR2); Rhizomucor miehe i (Cooney and Emerson) previously identified as Mucor miehei (Cooney and Emerson); Rhizopus niveus
|
(c)
Hydrolyzed animal, milk, and vegetable proteins
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.3 |
Lipase |
(6)
Aspergillus oryzae (MLT-2) (pRML 787) (p3SR2); Rhizomucor miehe i (Cooney and Emerson) previously identified as Mucor miehei (Cooney and Emerson); Rhizopus niveus
|
(d)
Modified fats and oils
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
L.3 |
Lipase |
(7)
Candida cylindracea previously identified as Candida rugosa
|
Cheddar cheese; Dairy-based flavouring preparations; (Naming the variety) cheese; Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients) |
Food Enzyme |
Good Manufacturing Practice |
NOM/ADM-0177
NOM/ADM-0052
|
Table 5 |
L.3 |
Lipase |
(8)
Candida cylindracea AE-LAYH (syn. Limtongozyma cylindracea AE-LAYH)
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0100 |
Table 5 |
L.3 |
Lipase |
(8)
Candida cylindracea AE-LAYH (syn. Limtongozyma cylindracea AE-LAYH)
|
(b)
Dairy-based flavouring preparations
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0100 |
Table 5 |
L.3 |
Lipase |
(8)
Candida cylindracea AE-LAYH (syn. Limtongozyma cylindracea AE-LAYH)
|
(c)
Modified fats and oils
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0100 |
Table 5 |
L.3 |
Lipase |
(8)
Candida cylindracea AE-LAYH (syn. Limtongozyma cylindracea AE-LAYH)
|
(d)
Unstandardized bakery products
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0100 |
Table 5 |
L.3 |
Lipase |
(9)
Mucor circinelloides f. circinelloides (syn. Mucor circinelloides Tiegh .) previously identified as Mucor javanicus ; Penicillium roquefortii
|
Dairy-based flavouring preparations |
Food enzyme |
Good Manufacturing Practice |
NOM/ADM-0052
NOM/ADM-0024
|
Table 5 |
L.3 |
Lipase |
(10)
Mucor circinelloides f. circinelloides AE-LM
|
Cheddar cheese; (Naming the variety) cheese |
Food enzyme |
Good Manufacturing Practice |
NOM/ADM-0182 |
Table 5 |
L.3 |
Lipase |
(11)
Ogataea polymorpha B14-CBSsynt previously identified as Hansenula polymorpha B14-CBSsynt and Pichia angusta B14-CBSsynt; Trichoderma reesei Morph Lip3; Aspergillus niger PLR
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
M-FAA-24-12
NOM/ADM-0134
NOM/ADM-0126
|
Table 5 |
L.3 |
Lipase |
(11)
Ogataea polymorpha B14-CBSsynt previously identified as Hansenula polymorpha B14-CBSsynt and Pichia angusta B14-CBSsynt; Trichoderma reesei Morph Lip3; Aspergillus niger PLR
|
(b)
Pasta
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
M-FAA-24-12
NOM/ADM-0134
NOM/ADM-0126
|
Table 5 |
L.3 |
Lipase |
(11)
Ogataea polymorpha B14-CBSsynt previously identified as Hansenula polymorpha B14-CBSsynt and Pichia angusta B14-CBSsynt; Trichoderma reesei Morph Lip3; Aspergillus niger PLR
|
(c)
Unstandardized bakery products
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
M-FAA-24-12
NOM/ADM-0134
NOM/ADM-0126
|
Table 5 |
L.3 |
Lipase |
(12)
Penicillium camemberti
|
Edible fats and oils |
Food enzyme |
Good Manufacturing Practice |
n/a |
Table 5 |
L.3 |
Lipase |
(13)
Trichoderma reesei RF10625
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0123 |
Table 5 |
L.3 |
Lipase |
(13)
Trichoderma reesei RF10625
|
(b)
Unstandardized bakery products
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0123 |
Table 5 |
L.4 |
Lipoxidase |
Soybean meal; Soybean whey |
Bread; White flour; Whole wheat flour |
Food enzyme |
Good Manufacturing Practice |
n/a |
Table 5 |
L.5 |
Lysophospholipase |
Trichoderma reesei RF7206 |
Starch used in the manufacture of dextrins, dextrose, fructose syrups and solids, glucose, glucose solids or maltose |
Food enzyme |
Good Manufacturing Practice |
NOM/ADM-0172 |
Table 5 |
L.6 |
Lysozyme |
Egg-white |
Cheddar cheese; (Naming the variety) cheese |
Food enzyme |
Good Manufacturing Practice |
n/a |
Table 5 |
M.1 |
Maltogenic α-Amylase |
(1)
Bacillus licheniformis HyGe750n6; Bacillus licheniformis HyGe767n2; Bacillus subtilis BS154; Bacillus subtilis RF12029; Bacillus subtilis RF13018; Bacillus subtilis ROM; Saccharomyces cerevisiae LALL-MA+; Saccharomyces cerevisiae M17906
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
M-FAA-24-10
NOM/ADM-0204
NOM/ADM-0178
NOM/ADM-0175
NOM/ADM-0125
|
Table 5 |
M.1 |
Maltogenic α-Amylase |
(1)
Bacillus licheniformis HyGe750n6; Bacillus licheniformis HyGe767n2; Bacillus subtilis BS154; Bacillus subtilis RF12029; Bacillus subtilis RF13018; Bacillus subtilis ROM; Saccharomyces cerevisiae LALL-MA+; Saccharomyces cerevisiae M17906
|
(b)
Unstandardized bakery products
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
M-FAA-24-10
NOM/ADM-0204
NOM/ADM-0178
NOM/ADM-0175
NOM/ADM-0125
|
Table 5 |
M.1 |
Maltogenic α-Amylase |
(2)
Bacillus licheniformis MDT06-221
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0127 |
Table 5 |
M.1 |
Maltogenic α-Amylase |
(2)
Bacillus licheniformis MDT06-221
|
(b)
Pasta
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0127 |
Table 5 |
M.1 |
Maltogenic α-Amylase |
(2)
Bacillus licheniformis MDT06-221
|
(c)
Unstandardized bakery products
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0127 |
Table 5 |
M.1 |
Maltogenic α-Amylase |
(3)
Bacillus subtilis BRG-1 (pBRG1); Bacillus subtilis DN1413 (pDN1413); Bacillus subtilis LFA 63 (pLFA63); Bacillus subtilis RB-147 (pRB147)
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
M.1 |
Maltogenic α-Amylase |
(3)
Bacillus subtilis BRG-1 (pBRG1); Bacillus subtilis DN1413 (pDN1413); Bacillus subtilis LFA 63 (pLFA63); Bacillus subtilis RB-147 (pRB147)
|
(b)
Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
M.1 |
Maltogenic α-Amylase |
(3)
Bacillus subtilis BRG-1 (pBRG1); Bacillus subtilis DN1413 (pDN1413); Bacillus subtilis LFA 63 (pLFA63); Bacillus subtilis RB-147 (pRB147)
|
(c)
Unstandardized bakery products
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
M.2 |
Maltotetraohydrolase |
Bacillus licheniformis GICC03548 |
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
M-FAA-24-01 |
Table 5 |
M.2 |
Maltotetraohydrolase |
Bacillus licheniformis GICC03548 |
(b)
Unstandardized bakery products
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
M-FAA-24-01 |
Table 5 |
M.3 |
Mannanase |
Aspergillus niger AE-HCM |
Liquid coffee concentrates |
Food enzyme |
Good Manufacturing Practice |
NOM/ADM-0103 |
Table 5 |
M.4 |
Milk Coagulating Enzyme |
(1)
Aspergillus oryzae RET-1 (pBoel777); Rhizomucor pusillus (Lindt) Schipper previously identified as Mucor pusillus Lindt
|
(a)
Cheddar cheese; (Naming the variety) cheese; Cottage cheese; Sour cream
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
M.4 |
Milk Coagulating Enzyme |
(1)
Aspergillus oryzae RET-1 (pBoel777); Rhizomucor pusillus (Lindt) Schipper previously identified as Mucor pusillus Lindt
|
(b)
Dairy-based flavouring preparations
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
M.4 |
Milk Coagulating Enzyme |
(1)
Aspergillus oryzae RET-1 (pBoel777); Rhizomucor pusillus (Lindt) Schipper previously identified as Mucor pusillus Lindt
|
(c)
Hydrolyzed animal, milk, and vegetable proteins
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
M.4 |
Milk Coagulating Enzyme |
(2)
Endothia parasitica (syn. Cryphonectria parasitica )
|
Emmentaler cheese; Mozzarella cheese; Parmesan cheese; Part Skim Mozzarella cheese; Romano cheese |
Food enzyme |
Good Manufacturing Practice |
n/a |
Table 5 |
M.4 |
Milk Coagulating Enzyme |
(3)
Rhizomucor miehei (Cooney and Emerson) previously identified as Mucor miehei (Cooney and Emerson)
|
(a)
Cheddar cheese; (Naming the variety) cheese; Cottage cheese; Sour cream
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
M.4 |
Milk Coagulating Enzyme |
(3)
Rhizomucor miehei (Cooney and Emerson) previously identified as Mucor miehei (Cooney and Emerson)
|
(b)
Cheese analogues
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0011 |
Table 5 |
M.4 |
Milk Coagulating Enzyme |
(3)
Rhizomucor miehei (Cooney and Emerson) previously identified as Mucor miehei (Cooney and Emerson)
|
(c)
Dairy-based flavouring preparations
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
M.4 |
Milk Coagulating Enzyme |
(3)
Rhizomucor miehei (Cooney and Emerson) previously identified as Mucor miehei (Cooney and Emerson)
|
(d)
Hydrolyzed animal, milk, and vegetable proteins
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
M.4 |
Milk Coagulating Enzyme |
(4)
Rhizomucor miehei CBS 146319
|
Yogurt |
Food enzyme |
Good Manufacturing Practice |
NOM/ADM-0173 |
Table 5 |
P.1 |
Pancreatin |
Pancreas of the hog ( Sus scrofa ) or ox ( Bos taurus ) |
(a)
Dried egg-white; Liquid egg-white
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.1 |
Pancreatin |
Pancreas of the hog ( Sus scrofa ) or ox ( Bos taurus ) |
(b)
Hydrolyzed animal, milk, and vegetable proteins
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.1 |
Pancreatin |
Pancreas of the hog ( Sus scrofa ) or ox ( Bos taurus ) |
(c)
Pre-cooked (instant) breakfast cereals
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.1 |
Pancreatin |
Pancreas of the hog ( Sus scrofa ) or ox ( Bos taurus ) |
(d)
Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.2 |
Papain |
Fruit of the papaya Carica papaya L. |
(a)
Beef
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice. To be used before slaughter.
|
n/a |
Table 5 |
P.2 |
Papain |
Fruit of the papaya Carica papaya L. |
(b)
Beer
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.2 |
Papain |
Fruit of the papaya Carica papaya L. |
(c)
Cuts of prepared meat; Cuts of prepared poultry meat
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.2 |
Papain |
Fruit of the papaya Carica papaya L. |
(d)
Hydrolyzed animal, milk, and vegetable proteins
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.2 |
Papain |
Fruit of the papaya Carica papaya L. |
(e)
Meat tenderizing preparations
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.2 |
Papain |
Fruit of the papaya Carica papaya L. |
(f)
Pre-cooked (instant) breakfast cereals
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.2 |
Papain |
Fruit of the papaya Carica papaya L. |
(g)
Pumping pickle used in the curing of beef cuts
|
(g)
Food enzyme
|
(g)
Good Manufacturing Practice. In accordance with subsection B.16.019(1) of the Food and Drug Regulations .
|
n/a |
Table 5 |
P.2 |
Papain |
Fruit of the papaya Carica papaya L. |
(h)
Sausage casings; Water-soluble edible collagen films
|
(h)
Food enzyme
|
(h)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.2 |
Papain |
Fruit of the papaya Carica papaya L. |
(i)
Unstandardized bakery products
|
(i)
Food enzyme
|
(i)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.3 |
Pectin Lyase |
(1)
Aspergillus niger Rung373
|
(a)
Apricot nectar; Peach nectar; Pear nectar
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0154 |
Table 5 |
P.3 |
Pectin Lyase |
(1)
Aspergillus niger Rung373
|
(b)
Cider; Fruit wine; Wine
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0154 |
Table 5 |
P.3 |
Pectin Lyase |
(1)
Aspergillus niger Rung373
|
(c)
Distillers' mash
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0154 |
Table 5 |
P.3 |
Pectin Lyase |
(1)
Aspergillus niger Rung373
|
(d)
Natural flavour and colour extractives
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0154 |
Table 5 |
P.3 |
Pectin Lyase |
(1)
Aspergillus niger Rung373
|
(e)
Single-strength fruit juices
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0154 |
Table 5 |
P.3 |
Pectin Lyase |
(1)
Aspergillus niger Rung373
|
(f)
Tea leaves used in the manufacture of tea solids
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
NOM/ADM-0154 |
Table 5 |
P.3 |
Pectin Lyase |
(1)
Aspergillus niger Rung373
|
(g)
Unstandardized fruit and vegetable products
|
(g)
Food enzyme
|
(g)
Good Manufacturing Practice
|
NOM/ADM-0154 |
Table 5 |
P.3 |
Pectin Lyase |
(2)
Trichoderma reesei RF6199
|
(a)
Distillers' mash
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0190 |
Table 5 |
P.3 |
Pectin Lyase |
(2)
Trichoderma reesei RF6199
|
(b)
Fruit wine; Wine
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0190 |
Table 5 |
P.3 |
Pectin Lyase |
(2)
Trichoderma reesei RF6199
|
(c)
Single-strength fruit juices
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0190 |
Table 5 |
P.3 |
Pectin Lyase |
(2)
Trichoderma reesei RF6199
|
(d)
Unstandardized fruit and vegetable products
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0190 |
Table 5 |
P.4 |
Pectinase |
(1)
Aspergillus niger
|
(a)
Cider; Fruit wine; Wine
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.4 |
Pectinase |
(1)
Aspergillus niger
|
(b)
Distillers' mash
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.4 |
Pectinase |
(1)
Aspergillus niger
|
(c)
Natural flavour and colour extractives
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.4 |
Pectinase |
(1)
Aspergillus niger
|
(d)
Single-strength fruit juices
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.4 |
Pectinase |
(1)
Aspergillus niger
|
(e)
Tea leaves destined for the manufacture of tea solids
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.4 |
Pectinase |
(1)
Aspergillus niger
|
(f)
Unstandardized fruit and vegetable products
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
NOM/ADM-0157 |
Table 5 |
P.4 |
Pectinase |
(2)
Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(a)
Cider; Fruit wine; Wine
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.4 |
Pectinase |
(2)
Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(b)
Distillers' mash
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.4 |
Pectinase |
(2)
Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(c)
Natural flavour and colour extractives
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.4 |
Pectinase |
(2)
Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(d)
Single-strength fruit juices
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.4 |
Pectinase |
(2)
Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(e)
Skins of citrus fruits destined for jam, marmalade and candied fruit manufacture
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.4 |
Pectinase |
(2)
Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(f)
Tea leaves used in the manufacture of tea solids
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.4 |
Pectinase |
(2)
Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae )
|
(g)
Vegetable stocks for use in soups
|
(g)
Food enzyme
|
(g)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.5 |
Pectinesterase |
(1)
Aspergillus oryzae AR-962; Trichoderma reesei RF6201
|
(a)
Fruit wine; Wine
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0208
NOM/ADM-0109
|
Table 5 |
P.5 |
Pectinesterase |
(1)
Aspergillus oryzae AR-962; Trichoderma reesei RF6201
|
(b)
Single-strength fruit juices
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0208
NOM/ADM-0109
|
Table 5 |
P.5 |
Pectinesterase |
(1)
Aspergillus oryzae AR-962; Trichoderma reesei RF6201
|
(c)
Unstandardized fruit and vegetable products
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0208
NOM/ADM-0109
|
Table 5 |
P.5 |
Pectinesterase |
(2)
Aspergillus oryzae Km-1-1 (pA2PEI)
|
(a)
Cider; Fruit wine; Wine
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.5 |
Pectinesterase |
(2)
Aspergillus oryzae Km-1-1 (pA2PEI)
|
(b)
Single-strength fruit juices
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.5 |
Pectinesterase |
(2)
Aspergillus oryzae Km-1-1 (pA2PEI)
|
(c)
Unstandardized fruit and vegetable products
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.6 |
Pentosanase |
(1)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(a)
Beer
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.6 |
Pentosanase |
(1)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(b)
Bread; White flour; Whole wheat flour
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.6 |
Pentosanase |
(1)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(c)
Corn for degermination
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.6 |
Pentosanase |
(1)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(d)
Distillers' mash
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.6 |
Pentosanase |
(1)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(e)
Mash destined for vinegar manufacture
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.6 |
Pentosanase |
(1)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(f)
Unstandardized bakery products
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.6 |
Pentosanase |
(2)
Trichoderma reesei QM9414
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.6 |
Pentosanase |
(2)
Trichoderma reesei QM9414
|
(b)
Distillers' mash
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.6 |
Pentosanase |
(2)
Trichoderma reesei QM9414
|
(c)
Unstandardized bakery products
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.7 |
Pepsin |
Glandular layer of porcine stomach |
(a)
Beer
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.7 |
Pepsin |
Glandular layer of porcine stomach |
(b)
Cheddar cheese; (Naming the variety) cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients)
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.7 |
Pepsin |
Glandular layer of porcine stomach |
(c)
Defatted soy flour
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.7 |
Pepsin |
Glandular layer of porcine stomach |
(d)
Hydrolyzed animal, milk, and vegetable proteins
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.7 |
Pepsin |
Glandular layer of porcine stomach |
(e)
Pre-cooked (instant) breakfast cereals
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.8 |
Peroxidase |
Aspergillus niger MOX-54 |
Liquid whey destined for the manufacture of dried whey products |
Food enzyme |
Good Manufacturing Practice. To be used with hydrogen peroxide as set out in item H.1 of the List of Permitted Food Additives with Other Purposes of Use . |
NOM/ADM-0076 |
Table 5 |
P.9 |
Phospholipase |
(1)
Aspergillus niger (PLA-54)
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.9 |
Phospholipase |
(1)
Aspergillus niger (PLA-54)
|
(b)
Modified lecithin
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.9 |
Phospholipase |
(1)
Aspergillus niger (PLA-54)
|
(c)
Unstandardized bakery products
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.9 |
Phospholipase |
(1)
Aspergillus niger (PLA-54)
|
(d)
Unstandardized egg yolk; Unstandardized whole egg
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.9 |
Phospholipase |
(2)
Aspergillus oryzae AT969
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0146 |
Table 5 |
P.9 |
Phospholipase |
(2)
Aspergillus oryzae AT969
|
(b)
Unstandardized bakery products
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0146 |
Table 5 |
P.9 |
Phospholipase |
(3)
Aspergillus oryzae (pPFJo142)
|
Cheddar cheese; (Naming the variety) cheese |
Food enzyme |
Good Manufacturing Practice |
n/a |
Table 5 |
P.9 |
Phospholipase |
(4)
Streptomyces violaceoruber
|
(a)
Modified lecithin
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.9 |
Phospholipase |
(4)
Streptomyces violaceoruber
|
(b)
Unstandardized egg products
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.10 |
Polygalacturonase |
Aspergillus oryzae AR-183; Trichoderma reesei RF6197 |
(a)
Fruit wine; Wine
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0208
NOM/ADM-0109
|
Table 5 |
P.10 |
Polygalacturonase |
Aspergillus oryzae AR-183; Trichoderma reesei RF6197 |
(b)
Single-strength fruit juices
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0208
NOM/ADM-0109
|
Table 5 |
P.10 |
Polygalacturonase |
Aspergillus oryzae AR-183; Trichoderma reesei RF6197 |
(c)
Unstandardized fruit and vegetable products
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0208
NOM/ADM-0109
|
Table 5 |
P.11 |
Protease |
(1)
Aspergillus melleus
|
Hydrolyzed animal, milk, and vegetable proteins |
Food enzyme |
Good Manufacturing Practice |
n/a |
Table 5 |
P.11 |
Protease |
(2)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(a)
Beer
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(2)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(b)
Bread; White flour; Whole wheat flour
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(2)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(c)
Colby cheese
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(2)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(d)
Cuts of prepared meat; Cuts of prepared poultry meat
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(2)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(e)
Dairy-based flavouring preparations
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(2)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(f)
Distillers' mash
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(2)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(g)
Hydrolyzed animal, milk, and vegetable proteins
|
(g)
Food enzyme
|
(g)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(2)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(h)
Meat tenderizing preparations
|
(h)
Food enzyme
|
(h)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(2)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(i)
Plant-based beverages
|
(i)
Food enzyme
|
(i)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(2)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(j)
Pre-cooked (instant) breakfast cereals
|
(j)
Food enzyme
|
(j)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(2)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(k)
Sausage casings
|
(k)
Food enzyme
|
(k)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(2)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(l)
Spray-dried cheese powder
|
(l)
Food enzyme
|
(l)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(2)
Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis
|
(m)
Unstandardized bakery products
|
(m)
Food enzyme
|
(m)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(3)
Aspergillus oryzae
|
(a)
Beer
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(3)
Aspergillus oryzae
|
(b)
Bread; White flour; Whole wheat flour
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(3)
Aspergillus oryzae
|
(c)
Cheddar cheese; Cheddar cheese for processing (Granular curd cheese; Stirred curd cheese; Washed curd cheese)
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.11 |
Protease |
(3)
Aspergillus oryzae
|
(d)
Colby cheese
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(3)
Aspergillus oryzae
|
(e)
Cuts of prepared meat; Cuts of prepared poultry meat
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(3)
Aspergillus oryzae
|
(f)
Dairy-based flavouring preparations
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(3)
Aspergillus oryzae
|
(g)
Distillers' mash
|
(g)
Food enzyme
|
(g)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(3)
Aspergillus oryzae
|
(h)
Hydrolyzed animal, milk, and vegetable proteins
|
(h)
Food enzyme
|
(h)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(3)
Aspergillus oryzae
|
(i)
Meat tenderizing preparations
|
(i)
Food enzyme
|
(i)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(3)
Aspergillus oryzae
|
(j)
Plant-based beverages
|
(j)
Food enzyme
|
(j)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(3)
Aspergillus oryzae
|
(k)
Pre-cooked (instant) breakfast cereals
|
(k)
Food enzyme
|
(k)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(3)
Aspergillus oryzae
|
(l)
Sausage casings
|
(l)
Food enzyme
|
(l)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(3)
Aspergillus oryzae
|
(m)
Spray-dried cheese powder
|
(m)
Food enzyme
|
(m)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(3)
Aspergillus oryzae
|
(n)
Unstandardized bakery products
|
(n)
Food enzyme
|
(n)
Good Manufacturing Practice
|
NOM/ADM-0053 |
Table 5 |
P.11 |
Protease |
(4)
Bacillus licheniformis Cx
|
Hydrolyzed animal, milk, and vegetable proteins |
Food enzyme |
Good Manufacturing Practice |
n/a |
Table 5 |
P.11 |
Protease |
(5)
Bacillus licheniformis S10-34zEK4
|
Hydrolyzed animal, milk, and vegetable proteins |
Food enzyme |
Good Manufacturing Practice |
NOM/ADM-0068 |
Table 5 |
P.11 |
Protease |
(6)
Bacillus subtilis Raα1102
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0029 |
|
Table 5 |
P.11 |
Protease |
(6)
Bacillus subtilis Raα1102
|
(b)
Unstandardized bakery products
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0029 |
Table 5 |
P.11 |
Protease |
(7)
Fusarium venenatum WTY939-8-3
|
Hydrolyzed animal, milk, and vegetable proteins |
Food enzyme |
Good Manufacturing Practice |
NOM/ADM-0070 |
Table 5 |
P.11 |
Protease |
(8)
Micrococcus caseolyticus
|
(Naming the variety) cheese |
Food enzyme |
Good Manufacturing Practice |
n/a |
Table 5 |
P.11 |
Protease |
(9)
Trichoderma reesei RF8963
|
Hydrolyzed animal, milk, and vegetable proteins |
Food enzyme |
Good Manufacturing Practice |
NOM/ADM-0150 |
Table 5 |
P.12 |
Protein-glutaminase |
Chryseobacterium proteolyticum AE-PG |
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0130 |
Table 5 |
P.12 |
Protein-glutaminase |
Chryseobacterium proteolyticum AE-PG |
(b)
Hydrolyzed animal, milk, and vegetable proteins
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0130 |
Table 5 |
P.12 |
Protein-glutaminase |
Chryseobacterium proteolyticum AE-PG |
(c)
Pasta
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0130 |
Table 5 |
P.12 |
Protein-glutaminase |
Chryseobacterium proteolyticum AE-PG |
(d)
Plant-based beverages
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0130 |
Table 5 |
P.12 |
Protein-glutaminase |
Chryseobacterium proteolyticum AE-PG |
(e)
Unstandardized bakery products
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0130 |
Table 5 |
P.12 |
Protein-glutaminase |
Chryseobacterium proteolyticum AE-PG |
(f)
Unstandardized dairy products
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
NOM/ADM-0130 |
Table 5 |
P.12 |
Protein-glutaminase |
Chryseobacterium proteolyticum AE-PG |
(g)
Yeast extracts
|
(g)
Food enzyme
|
(g)
Good Manufacturing Practice
|
NOM/ADM-0130 |
Table 5 |
P.13 |
Pullulanase |
(1)
Bacillus acidopullulyticus NCIB 11647; Bacillus licheniformis SE2-Pul-int211 (pUBCDEBR A11DNSI)
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.13 |
Pullulanase |
(1)
Bacillus acidopullulyticus NCIB 11647; Bacillus licheniformis SE2-Pul-int211 (pUBCDEBR A11DNSI)
|
(b)
Starch used in the manufacture of dextrins, dextrose, fructose syrups and solids, glucose, glucose solids or maltose
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.13 |
Pullulanase |
(1)
Bacillus acidopullulyticus NCIB 11647; Bacillus licheniformis SE2-Pul-int211 (pUBCDEBR A11DNSI)
|
(c)
Unstandardized bakery products
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.13 |
Pullulanase |
(2)
Bacillus licheniformis BMP 139 (pR11Amp)
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.13 |
Pullulanase |
(2)
Bacillus licheniformis BMP 139 (pR11Amp)
|
(b)
Brewers' mash
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.13 |
Pullulanase |
(2)
Bacillus licheniformis BMP 139 (pR11Amp)
|
(c)
Starch used in the manufacture of dextrins, dextrose, fructose syrups and solids, glucose, glucose solids or maltose
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.13 |
Pullulanase |
(2)
Bacillus licheniformis BMP 139 (pR11Amp)
|
(d)
Unstandardized bakery products
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.13 |
Pullulanase |
(3)
Bacillus subtilis B1-163 (pEB301)
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.13 |
Pullulanase |
(3)
Bacillus subtilis B1-163 (pEB301)
|
(b)
Brewers' mash
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.13 |
Pullulanase |
(3)
Bacillus subtilis B1-163 (pEB301)
|
(c)
Distillers' mash
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.13 |
Pullulanase |
(3)
Bacillus subtilis B1-163 (pEB301)
|
(d)
Starch used in the manufacture of dextrins, dextrose, fructose syrups and solids, glucose, glucose solids or maltose
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.13 |
Pullulanase |
(3)
Bacillus subtilis B1-163 (pEB301)
|
(e)
Unstandardized bakery products
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.13 |
Pullulanase |
(4)
Bacillus subtilis RB121 (pDG268)
|
(a)
Brewers' mash
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.13 |
Pullulanase |
(4)
Bacillus subtilis RB121 (pDG268)
|
(b)
Distillers' mash
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
P.13 |
Pullulanase |
(4)
Bacillus subtilis RB121 (pDG268)
|
(c)
Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
n/a |
Table 5 |
R.1 |
Rennet |
(1)
Aqueous extracts from the fourth stomach of adult bovine animals, sheep or goats
|
Cheddar cheese; (Naming the variety) cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients) |
Food enzyme |
Good Manufacturing Practice |
n/a |
Table 5 |
R.1 |
Rennet |
(2)
Aqueous extracts from the fourth stomach of calves, kids or lambs
|
(a)
Cheddar cheese; (Naming the variety) cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Sour cream
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
R.1 |
Rennet |
(2)
Aqueous extracts from the fourth stomach of calves, kids or lambs
|
(b)
Unstandardized milk-based dessert preparations
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
S.1 |
Subtilisin |
Bacillus licheniformis PP6107 |
(a)
Hydrolyzed animal, milk, and vegetable proteins
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0195 |
Table 5 |
S.1 |
Subtilisin |
Bacillus licheniformis PP6107 |
(b)
Hydrolyzed yeasts
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0195 |
Table 5 |
S.1 |
Subtilisin |
Bacillus licheniformis PP6107 |
(c)
Plant-based products that resemble dairy products; Plant-based products that resemble dairy-based products; Plant-based products that resemble egg products; Plant-based products that resemble meat products, including simulated meat products; Plant-based products that resemble poultry meat products, including simulated poultry products
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0195 |
Table 5 |
T.1 |
Thermolysin |
Anoxybacillus caldiproteolyticus TP7 |
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0181 |
Table 5 |
T.1 |
Thermolysin |
Anoxybacillus caldiproteolyticus TP7 |
(b)
Hydrolyzed animal, milk, and vegetable proteins
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0181 |
Table 5 |
T.1 |
Thermolysin |
Anoxybacillus caldiproteolyticus TP7 |
(c)
Hydrolyzed yeasts
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0181 |
Table 5 |
T.1 |
Thermolysin |
Anoxybacillus caldiproteolyticus TP7 |
(d)
Unstandardized bakery products
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0181 |
Table 5 |
T.2 |
Transglutaminase |
(1)
Streptoverticillium mobaraense S-8112
|
(a)
Brawn; Headcheese; Meat by-product loaf; Meat and meat by-product loaf; Meat loaf; Prepared meat or prepared meat by-product; Preserved meat or preserved meat by-product; Pumping pickle, cover pickle or dry cure used in the curing of preserved meat or preserved meat by-product; Sausage; (Naming the prepared meat or prepared meat by-product) with (naming the non-meat ingredients)
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0122
NOM/ADM-0086
|
Table 5 |
T.2 |
Transglutaminase |
(1)
Streptoverticillium mobaraense S-8112
|
(b)
Bread; White flour; Whole wheat flour
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0071 |
Table 5 |
T.2 |
Transglutaminase |
(1)
Streptoverticillium mobaraense S-8112
|
(c)
Liquid or solid plant protein isolate-based products that resemble egg products
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0168 |
Table 5 |
T.2 |
Transglutaminase |
(1)
Streptoverticillium mobaraense S-8112
|
(d)
Prepared poultry meat or prepared poultry meat by-product; Preserved poultry meat or preserved poultry meat by-product
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0122
NOM/ADM-0086
|
Table 5 |
T.2 |
Transglutaminase |
(1)
Streptoverticillium mobaraense S-8112
|
(e)
Simulated meat products
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
n/a |
Table 5 |
T.2 |
Transglutaminase |
(1)
Streptoverticillium mobaraense S-8112
|
(f)
Unstandardized bakery products
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
NOM/ADM-0071 |
Table 5 |
T.2 |
Transglutaminase |
(1)
Streptoverticillium mobaraense S-8112
|
(g)
Unstandardized cheese products
|
(g)
Food enzyme
|
(g)
Good Manufacturing Practice
|
n/a |
Table 5 |
T.2 |
Transglutaminase |
(1)
Streptoverticillium mobaraense S-8112
|
(h)
Unstandardized cream cheese products
|
(h)
Food enzyme
|
(h)
Good Manufacturing Practice
|
n/a |
Table 5 |
T.2 |
Transglutaminase |
(1)
Streptoverticillium mobaraense S-8112
|
(i)
Unstandardized frozen dairy desserts
|
(i)
Food enzyme
|
(i)
Good Manufacturing Practice
|
n/a |
Table 5 |
T.2 |
Transglutaminase |
(1)
Streptoverticillium mobaraense S-8112
|
(j)
Unstandardized prepared fish products
|
(j)
Food enzyme
|
(j)
Good Manufacturing Practice
|
n/a |
Table 5 |
T.2 |
Transglutaminase |
(1)
Streptoverticillium mobaraense S-8112
|
(k)
Unstandardized processed cheese products
|
(k)
Food enzyme
|
(k)
Good Manufacturing Practice
|
n/a |
Table 5 |
T.2 |
Transglutaminase |
(1)
Streptoverticillium mobaraense S-8112
|
(l)
Yogurt
|
(l)
Food enzyme
|
(l)
Good Manufacturing Practice
|
n/a |
Table 5 |
T.2 |
(2)
Streptomyces mobaraensis M2020197
|
Transglutaminase |
(a)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0196 |
Table 5 |
T.2 |
Transglutaminase |
(2)
Streptomyces mobaraensis M2020197
|
(b)
Brawn; Headcheese; Meat and meat by-product loaf; Meat by-product loaf Meat loaf; Meat lunch; Meat roll; Prepared meat or prepared meat by-product; Prepared poultry meat or prepared poultry meat by-product; Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Pumping pickle, cover pickle or dry cure used in the curing of preserved meat or preserved meat by-product; Sausage; (Naming the prepared meat or prepared meat by-product) with (naming the non-meat ingredients)
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0196 |
Table 5 |
T.2 |
Transglutaminase |
(2)
Streptomyces mobaraensis M2020197
|
(c)
Bread; White flour; Whole wheat flour
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0196 |
Table 5 |
T.2 |
Transglutaminase |
(2)
Streptomyces mobaraensis M2020197
|
(d)
Pasta
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0196 |
Table 5 |
T.2 |
Transglutaminase |
(2)
Streptomyces mobaraensis M2020197
|
(e)
Plant-based products that resemble dairy products; Plant-based products that resemble egg products; Plant-based products that resemble meat products, including simulated meat products; Plant-based products that resemble poultry meat products, including simulated poultry products
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0196 |
Table 5 |
T.2 |
Transglutaminase |
(2)
Streptomyces mobaraensis M2020197
|
(f)
Plant protein concentrates; Plant protein isolates
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
NOM/ADM-0196 |
Table 5 |
T.2 |
Transglutaminase |
(2)
Streptomyces mobaraensis M2020197
|
(g)
Tofu; Tempeh
|
(g)
Food enzyme
|
(g)
Good Manufacturing Practice
|
NOM/ADM-0196 |
Table 5 |
T.2 |
Transglutaminase |
(2)
Streptomyces mobaraensis M2020197
|
(h)
Unstandardized bakery products
|
(h)
Food enzyme
|
(h)
Good Manufacturing Practice
|
NOM/ADM-0196 |
Table 5 |
T.2 |
Transglutaminase |
(2)
Streptomyces mobaraensis M2020197
|
(i)
Unstandardized cheese products
|
(i)
Food enzyme
|
(i)
Good Manufacturing Practice
|
NOM/ADM-0196 |
Table 5 |
T.2 |
Transglutaminase |
(2)
Streptomyces mobaraensis M2020197
|
(j)
Unstandardized cream cheese products
|
(j)
Food enzyme
|
(j)
Good Manufacturing Practice
|
NOM/ADM-0196 |
Table 5 |
T.2 |
Transglutaminase |
(2)
Streptomyces mobaraensis M2020197
|
(k)
Unstandardized frozen dairy desserts
|
(k)
Food enzyme
|
(k)
Good Manufacturing Practice
|
NOM/ADM-0196 |
Table 5 |
T.2 |
Transglutaminase |
(2)
Streptomyces mobaraensis M2020197
|
(l)
Unstandardized prepared fish products
|
(l)
Food enzyme
|
(l)
Good Manufacturing Practice
|
NOM/ADM-0196 |
Table 5 |
T.2 |
Transglutaminase |
(2)
Streptomyces mobaraensis M2020197
|
(m)
Unstandardized processed cheese products
|
(m)
Food enzyme
|
(m)
Good Manufacturing Practice
|
NOM/ADM-0196 |
Table 5 |
T.2 |
Transglutaminase |
(2)
Streptomyces mobaraensis M2020197
|
(n)
Yogurt
|
(n)
Food enzyme
|
(n)
Good Manufacturing Practice
|
NOM/ADM-0196 |
Table 5 |
T.3 |
Trypsin |
Pancreas of the hog ( Sus scrofa ) |
Hydrolyzed animal, milk, and vegetable proteins |
Food enzyme |
Good Manufacturing Practice |
n/a |
Table 5 |
U.1 |
Urease |
Limosilactobacillus fermentum (syn. Lactobacillus fermentum ) |
Fruit wine; Sake; Wine |
Food enzyme |
Good Manufacturing Practice |
NOM/ADM-0016 |
Table 5 |
X.1 |
Xylanase |
(1)
Aspergillus acidus RF7398
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0159 |
Table 5 |
X.1 |
Xylanase |
(1)
Aspergillus acidus RF7398
|
(b)
Pasta
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0159 |
Table 5 |
X.1 |
Xylanase |
(1)
Aspergillus acidus RF7398
|
(c)
Unstandardized bakery products
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0159 |
Table 5 |
X.1 |
Xylanase |
(2)
Aspergillus niger (XYL-2) (pXYL3); Bacillus subtilis XAS; Trichoderma reesei A83
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
X.1 |
Xylanase |
(2)
Aspergillus niger (XYL-2) (pXYL3); Bacillus subtilis XAS; Trichoderma reesei A83
|
(b)
Unstandardized bakery products
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
X.1 |
Xylanase |
(3)
Aspergillus oryzae Fa 1-1 (pA2X1TI)
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
X.1 |
Xylanase |
(3)
Aspergillus oryzae Fa 1-1 (pA2X1TI)
|
(b)
Unstandardized bakery products
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
X.1 |
Xylanase |
(4)
Aspergillus oryzae JaL 339 (pJaL537); Bacillus subtilis DIDK 0115 (pUB110 OIS2)
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
X.1 |
Xylanase |
(4)
Aspergillus oryzae JaL 339 (pJaL537); Bacillus subtilis DIDK 0115 (pUB110 OIS2)
|
(b)
Unstandardized bakery products
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
X.1 |
Xylanase |
(5)
Bacillus licheniformis HyGe329
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0030 |
Table 5 |
X.1 |
Xylanase |
(5)
Bacillus licheniformis HyGe329
|
(b)
Unstandardized bakery products
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0030 |
Table 5 |
X.1 |
Xylanase |
(6)
Bacillus subtilis CF 307 (pJHPaprE-xynAss-BS3xylanase#1)
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
n/a |
Table 5 |
X.1 |
Xylanase |
(6)
Bacillus subtilis CF 307 (pJHPaprE-xynAss-BS3xylanase#1)
|
(b)
Unstandardized bakery products
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
n/a |
Table 5 |
X.1 |
Xylanase |
(7)
Bacillus subtilis Gizα3508
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0062 |
Table 5 |
X.1 |
Xylanase |
(7)
Bacillus subtilis Gizα3508
|
(b)
Unstandardized bakery products
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0062 |
Table 5 |
X.1 |
Xylanase |
(8)
Bacillus subtilis RH 6000
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0020 |
Table 5 |
X.1 |
Xylanase |
(8)
Bacillus subtilis RH 6000
|
(b)
Unstandardized bakery products
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0020 |
Table 5 |
X.1 |
Xylanase |
(9)
Disporotrichum dimorphosporum DXL-1 (syn. Chrysosporium dimorphum DXL-1)
|
(a)
Brewers' mash
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0057
NOM/ADM-0042
|
Table 5 |
X.1 |
Xylanase |
(10)
Trichoderma reesei (LOVxlnA#568.4)
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0141 |
Table 5 |
X.1 |
Xylanase |
(10)
Trichoderma reesei (LOVxlnA#568.4)
|
(b)
Unstandardized bakery products
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0141 |
Table 5 |
X.1 |
Xylanase |
(11)
Trichoderma reesei RF5427
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0206 |
Table 5 |
X.1 |
Xylanase |
(11)
Trichoderma reesei RF5427
|
(b)
Brewers' mash
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0206 |
Table 5 |
X.1 |
Xylanase |
(11)
Trichoderma reesei RF5427
|
(c)
Distillers' mash
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0206 |
Table 5 |
X.1 |
Xylanase |
(11)
Trichoderma reesei RF5427
|
(d)
Unstandardized bakery products
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0206 |
Table 5 |
X.1 |
Xylanase |
(12)
Rasamsonia emersonii previously identified as Talaromyces emersonii
|
(a)
Bread; White flour; Whole wheat flour
|
(a)
Food enzyme
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0205 |
Table 5 |
X.1 |
Xylanase |
(12)
Rasamsonia emersonii previously identified as Talaromyces emersonii
|
(b)
Breakfast cereals
|
(b)
Food enzyme
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0205 |
Table 5 |
X.1 |
Xylanase |
(12)
Rasamsonia emersonii previously identified as Talaromyces emersonii
|
(c)
Brewers' mash
|
(c)
Food enzyme
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0205 |
Table 5 |
X.1 |
Xylanase |
(12)
Rasamsonia emersonii previously identified as Talaromyces emersonii
|
(d)
Malt extract
|
(d)
Food enzyme
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0205 |
Table 5 |
X.1 |
Xylanase |
(12)
Rasamsonia emersonii previously identified as Talaromyces emersonii
|
(e)
Plant-based products that resemble dairy products; Plant-based products that resemble dairy-based products; Plant-based products that resemble meat products, including simulated meat products; Plant-based products that resemble poultry meat products, including simulated poultry products
|
(e)
Food enzyme
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0205 |
Table 5 |
X.1 |
Xylanase |
(12)
Rasamsonia emersonii previously identified as Talaromyces emersonii
|
(f)
Unstandardized bakery products
|
(f)
Food enzyme
|
(f)
Good Manufacturing Practice
|
NOM/ADM-0205 |
6. List of Permitted Firming Agents |
Table 6 |
A.1 |
Aluminum Sulphate |
n/a |
(a) Canned crabmeat; Canned lobster; Canned salmon; Canned shrimp; Canned tuna |
(a) Firming agent |
(a) Good Manufacturing Practice |
n/a |
Table 6 |
A.1 |
Aluminum Sulphate |
n/a |
(b) Pickles and relishes |
(b) Firming agent |
(b) Good Manufacturing Practice |
n/a |
Table 6 |
A.1 |
Aluminum Sulphate |
n/a |
(c) Unstandardized foods |
(c) Firming agent |
(c) Good Manufacturing Practice |
n/a |
Table 6 |
A.2 |
Ammonium Aluminum Sulphate |
n/a |
(a) Pickles and relishes |
(a) Firming agent |
(a) Good Manufacturing Practice |
n/a |
Table 6 |
A.2 |
Ammonium Aluminum Sulphate |
n/a |
(b) Unstandardized foods |
(b) Firming agent |
(b) Good Manufacturing Practice |
n/a |
Table 6 |
C.1 |
Calcium Chloride |
n/a |
(a) Canned apples |
(a) Firming agent |
(a) 260 ppm, calculated as calcium |
n/a |
Table 6 |
C.1 |
Calcium Chloride |
n/a |
(b) Canned apricots |
(b) Firming agent |
(b) 220 ppm, calculated as calcium |
n/a |
Table 6 |
C.1 |
Calcium Chloride |
n/a |
(c) Canned grapefruit |
(c) Firming agent |
(c) Good Manufacturing Practice. The total calcium content not to exceed 350 ppm, whether added or otherwise present. |
n/a |
Table 6 |
C.1 |
Calcium Chloride |
n/a |
(d) Canned peas |
(d) Firming agent |
(d) 350 ppm, calculated as calcium |
n/a |
Table 6 |
C.1 |
Calcium Chloride |
n/a |
(e) Canned (naming the vegetable or vegetables), except canned peas; Canned tomatoes |
(e) Firming agent |
(e) 260 ppm, calculated as calcium |
NOM/ADM-0186 |
Table 6 |
C.1 |
Calcium Chloride |
n/a |
(f) Cheddar cheese; (Naming the variety) cheese |
(f) Firming agent |
(f) 200 ppm of the milk and milk products used in the manufacture of cheese |
n/a |
Table 6 |
C.1 |
Calcium Chloride |
n/a |
(g) Cottage cheese |
(g) Firming agent |
(g) Good Manufacturing Practice |
n/a |
Table 6 |
C.1 |
Calcium Chloride |
n/a |
(h) Frozen sliced apples |
(h) Firming agent |
(h) 260 ppm, calculated as calcium |
n/a |
Table 6 |
C.1 |
Calcium Chloride |
n/a |
(i) Glaze for frozen fish |
(i) Firming agent |
(i) Good Manufacturing Practice |
n/a |
Table 6 |
C.1 |
Calcium Chloride |
n/a |
(j) Olives |
(j) Firming agent |
(j) 1.5% of the brine |
n/a |
Table 6 |
C.1 |
Calcium Chloride |
n/a |
(k) Pickles and relishes |
(k) Firming agent |
(k) 4,000 ppm |
n/a |
Table 6 |
C.1 |
Calcium Chloride |
n/a |
(l) Unstandardized foods |
(l) Firming agent |
(l) Good Manufacturing Practice |
n/a |
Table 6 |
C.2 |
Calcium Citrate |
n/a |
(a) Canned (naming the vegetable or vegetables); Canned tomatoes; Unstandardized canned vegetables |
(a) Firming agent |
(a) 260 ppm, calculated as calcium |
NOM/ADM-0186 |
Table 6 |
C.2 |
Calcium Citrate |
n/a |
(b) Canned apples |
(b) Firming agent |
(b) 260 ppm, calculated as calcium |
n/a |
Table 6 |
C.2 |
Calcium Citrate |
n/a |
(c) Frozen sliced apples |
(c) Firming agent |
(c) 260 ppm, calculated as calcium |
n/a |
Table 6 |
C.2 |
Calcium Citrate |
n/a |
(d) Unstandardized foods, except those unstandardized foods set out in paragraph (a) of this item |
(d) Firming agent |
(d) Good Manufacturing Practice |
n/a |
Table 6 |
C.3 |
Calcium Gluconate |
n/a |
Unstandardized foods |
Firming agent |
Good Manufacturing Practice |
n/a |
Table 6 |
C.4 |
Calcium Lactate |
n/a |
(a) Canned grapefruit |
(a) Firming agent |
(a) Good Manufacturing Practice. The total calcium content not to exceed 350 ppm, whether added or otherwise present. |
n/a |
Table 6 |
C.4 |
Calcium Lactate |
n/a |
(b) Canned peas |
(b) Firming agent |
(b) 350 ppm, calculated as calcium |
n/a |
Table 6 |
C.5 |
Calcium Phosphate, Dibasic |
n/a |
Unstandardized foods |
Firming agent |
Good Manufacturing Practice |
n/a |
Table 6 |
C.6 |
Calcium Phosphate, Monobasic |
n/a |
(a) Canned (naming the vegetable or vegetables); Canned tomatoes; Unstandardized canned vegetables |
(a) Firming agent |
(a) 260 ppm, calculated as calcium |
NOM/ADM-0186 |
Table 6 |
C.6 |
Calcium Phosphate, Monobasic |
n/a |
(b) Canned apples |
(b) Firming agent |
(b) 260 ppm, calculated as calcium |
n/a |
Table 6 |
C.6 |
Calcium Phosphate, Monobasic |
n/a |
(c) Frozen sliced apples |
(c) Firming agent |
(c) 260 ppm, calculated as calcium |
n/a |
Table 6 |
C.6 |
Calcium Phosphate, Monobasic |
n/a |
(d) Unstandardized foods, except those unstandardized foods set out in paragraph (a) of this item |
(d) Firming agent |
(d) Good Manufacturing Practice |
n/a |
Table 6 |
C.7 |
Calcium Sulphate |
n/a |
(a) Canned (naming the vegetable or vegetables); Canned tomatoes; Unstandardized canned vegetables |
(a) Firming agent |
(a) 260 ppm, calculated as calcium |
NOM/ADM-0186 |
Table 6 |
C.7 |
Calcium Sulphate |
n/a |
(b) Canned apples |
(b) Firming agent |
(b) 260 ppm, calculated as calcium |
n/a |
Table 6 |
C.7 |
Calcium Sulphate |
n/a |
(c) Frozen sliced apples |
(c) Firming agent |
(c) 260 ppm, calculated as calcium |
n/a |
Table 6 |
P.1 |
Potassium Aluminum Sulphate |
n/a |
(a) Pickles and relishes |
(a) Firming agent |
(a) Good Manufacturing Practice |
n/a |
Table 6 |
P.1 |
Potassium Aluminum Sulphate |
n/a |
(b) Salted jellyfish |
(b) Firming agent |
(b) 11 ppm, calculated as aluminum |
NOM/ADM-0167 |
Table 6 |
P.1 |
Potassium Aluminum Sulphate |
n/a |
(c) Sea urchin roe |
(c) Firming agent |
(c) 350 ppm, calculated as aluminum |
n/a |
Table 6 |
P.1 |
Potassium Aluminum Sulphate |
n/a |
(d) Unstandardized foods |
(d) Firming agent |
(d) Good Manufacturing Practice |
n/a |
Table 6 |
S.1 |
Sodium Aluminum Sulphate |
n/a |
(a) Pickles and relishes |
(a) Firming agent |
(a) Good Manufacturing Practice |
n/a |
Table 6 |
S.1 |
Sodium Aluminum Sulphate |
n/a |
(b) Unstandardized foods |
(b) Firming agent |
(b) Good Manufacturing Practice |
n/a |
7. List of Permitted Glazing Agents |
Table 7 |
A.1 |
Acacia Gum |
n/a |
Unstandardized confectionery |
Glazing agent |
4,000 ppm |
n/a |
Table 7 |
A.2 |
Acetylated Monoglycerides |
n/a |
(a) Glaze for frozen fish |
(a) Glazing agent |
(a) Good Manufacturing Practice |
n/a |
Table 7 |
A.2 |
Acetylated Monoglycerides |
n/a |
(b) Unstandardized confectionery |
(b) Glazing agent |
(b) 4,000 ppm |
n/a |
Table 7 |
B.1 |
Beeswax |
n/a |
Unstandardized confectionery |
Glazing agent |
4,000 ppm |
n/a |
Table 7 |
C.1 |
Candelilla Wax |
n/a |
Unstandardized confectionery |
Glazing agent |
4,000 ppm |
n/a |
Table 7 |
C.2 |
Carnauba Wax |
n/a |
Unstandardized confectionery |
Glazing agent |
4,000 ppm |
n/a |
Table 7 |
G.1 |
Gum Benzoin |
n/a |
Unstandardized confectionery |
Glazing agent |
4,000 ppm |
n/a |
Table 7 |
M.1 |
Magnesium Silicate |
n/a |
Unstandardized confectionery |
Glazing agent |
4,000 ppm |
n/a |
Table 7 |
M.2 |
Mineral Oil |
n/a |
Unstandardized confectionery |
Glazing agent |
1,500 ppm |
n/a |
Table 7 |
P.1 |
Petrolatum |
n/a |
Unstandardized confectionery |
Glazing agent |
1,500 ppm |
n/a |
Table 7 |
S.1 |
Shellac |
n/a |
(a) Cake decorations |
(a) Glazing agent |
(a) 4,000 ppm |
n/a |
Table 7 |
S.1 |
Shellac |
n/a |
(b) Unstandardized confectionery |
(b) Glazing agent |
(b) 4,000 ppm |
n/a |
Table 7 |
S.2 |
Spermaceti Wax |
n/a |
Unstandardized confectionery |
Glazing agent |
4,000 ppm |
n/a |
Table 7 |
Z.1 |
Zein |
n/a |
Unstandardized confectionery |
Glazing agent |
1.0% |
n/a |
8. List of Permitted Food Additives with Other Purposes of Use |
Table 8 |
A.1 |
Acacia Gum |
n/a |
Beer; Fruit wine; Wine |
Fining agent |
Good Manufacturing Practice |
n/a |
Table 8 |
A.2 |
Acetic Acid |
n/a |
2'-Fucosyllactose, including 2'-fucosyllactose for use in infant formula |
Crystallization aid and washing agent |
Good Manufacturing Practice. Residue of acetic acid not to exceed 1.0% in 2'-fucosyllactose. In the case of infant formula, residue of acetic acid not to exceed 1.0% in 2'-fucosyllactose and 12 ppm in the infant formula as consumed. |
NOM/ADM-0197 |
Table 8 |
A.3 |
Acetylated Monoglycerides |
n/a |
Unstandardized foods |
Coating agent; Release agent |
Good Manufacturing Practice |
n/a |
Table 8 |
A.4 |
Agar |
n/a |
Fruit wine; Wine |
Fining agent |
Good Manufacturing Practice |
n/a |
Table 8 |
A.5 |
Aluminum Sulphate |
n/a |
Dried egg-white; Dried whole egg; Dried yolk; Frozen egg-white; Frozen whole egg; Frozen yolk; Liquid egg-white; Liquid whole egg; Liquid yolk |
To stabilize albumen during pasteurization |
360 ppm |
n/a |
Table 8 |
A.6 |
Ammonium Persulphate |
n/a |
Brewer's yeast |
Antimicrobial agent |
1,000 ppm |
n/a |
Table 8 |
B.1 |
Beeswax |
n/a |
Unstandardized foods |
Antisticking agent |
4,000 ppm |
n/a |
Table 8 |
B.2 |
Benzoyl Peroxide |
n/a |
Liquid whey destined for the manufacture of dried whey products |
To decolourize |
100 ppm |
n/a |
Table 8 |
B.3 |
n-Butane |
n/a |
Edible cookware coatings that are vegetable oil-based or lecithin-based, or both |
Propellant |
Good Manufacturing Practice |
n/a |
Table 8 |
C.1 |
Caffeine |
n/a |
(a)
Cola type beverages; Concentrates for cola type beverages
|
(a)
To characterize the product
|
(a)
200 ppm in the beverage as consumed
|
Maximum level of caffeine to be reduced to 150 ppm. Refer to NOI/ADI-0004 for scheduled date.
NOI/ADI-0004
|
Table 8 |
C.1 |
Caffeine |
n/a |
(b)
Concentrates for non-alcoholic carbonated water-based flavoured and sweetened beverages other than cola type beverages; Non-alcoholic carbonated water-based flavoured and sweetened beverages other than cola type beverages
|
(b)
To characterize the product
|
(b)
If used singly, the amount not to exceed 150 ppm in the beverage as consumed. If used in combination with caffeine citrate, the total combined amount not to exceed 150 ppm in the beverage as consumed, calculated as caffeine.
|
NOI/ADI-0004 |
Table 8 |
C.2 |
Caffeine Citrate |
n/a |
(a)
Cola type beverages; Concentrates for cola type beverages
|
(a)
To characterize the product
|
(a)
200 ppm in the beverage as consumed, calculated as caffeine
|
Maximum level of caffeine to be reduced to 150 ppm. Refer to NOI/ADI-0004 for scheduled date.
NOI/ADI-0004
|
Table 8 |
C.2 |
Caffeine Citrate |
n/a |
(b)
Concentrates for non-alcoholic carbonated water-based flavoured and sweetened beverages other than cola type beverages; Non-alcoholic carbonated water-based flavoured and sweetened beverages other than cola type beverages
|
(b)
To characterize the product
|
(b)
If used singly, the total amount not to exceed 150 ppm in the beverage as consumed, calculated as caffeine. If used in combination with caffeine, the total combined amount not to exceed 150 ppm in the beverage as consumed, calculated as caffeine.
|
NOI/ADI-0004 |
Table 8 |
C.3 |
Calcium Carbonate |
n/a |
(a) Chewing gum |
(a) Filler |
(a) Good Manufacturing Practice |
n/a |
Table 8 |
C.3 |
Calcium Carbonate |
n/a |
(b) Unstandardized confectionery |
(b) Creaming and fixing agent |
(b) Good Manufacturing Practice |
n/a |
Table 8 |
C.3 |
Calcium Carbonate |
n/a |
(c) Unstandardized foods |
(c) Carrier and dusting agent |
(c) Good Manufacturing Practice |
n/a |
Table 8 |
C.3 |
Calcium Carbonate |
n/a |
(d) White flour; Whole wheat flour |
(d) Carrier of benzoyl peroxide |
(d) If used singly, the amount not to exceed 900 ppm. If used in any combination with other carriers of benzoyl peroxide, set out in this list or in sections 12.1.1 and 12.1.3 of Volume 12 of the Food Compositional Standards Document, the total combined amount not to exceed 900 ppm. |
n/a |
Table 8 |
C.4 |
Calcium Chloride |
n/a |
(a) Cuts of prepared meat |
(a) Meat tenderizing agent |
(a) Good Manufacturing Practice. When sold as a cooked product, the meat contains a meat protein content of not less than 12%. When sold as an uncooked product, the meat contains a meat protein content of not less than 10%. In either case, a bone or a visible fat layer is not to be included in any calculation used to determine the meat protein content. |
NOM/ADM-0096 |
Table 8 |
C.4 |
Calcium Chloride |
n/a |
(b) Sausage having an edible coating |
(b) To stabilize the edible coating |
(b) Good Manufacturing Practice |
n/a |
Table 8 |
C.5 |
Calcium Lactate |
n/a |
(a) Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document |
(a) To modify texture |
(a) Good Manufacturing Practice |
NOM/ADM-0122 |
Table 8 |
C.5 |
Calcium Lactate |
n/a |
(b) Delysozymized egg albumen |
(b) Restoration of functional properties |
(b) Good Manufacturing Practice. The amount of calcium added not to exceed that lost during processing. |
n/a |
Table 8 |
C.5 |
Calcium Lactate |
n/a |
(c) Headcheese; Meat and meat by-product loaf; Meat binder; Meat by-product loaf; Meat loaf; Prepared meat or prepared meat by-product; Prepared poultry meat or prepared poultry meat by-product; Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Sausage; Unstandardized fish products |
(c) Calcium source for alginate gels |
(c) Good Manufacturing Practice |
NOM/ADM-0094 |
Table 8 |
C.5 |
Calcium Lactate |
n/a |
(d) Sausage having an edible coating |
(d) To stabilize the edible coating |
(d) Good Manufacturing Practice |
n/a |
Table 8 |
C.5 |
Calcium Lactate |
n/a |
(e) Unstandardized alcoholic beverages |
(e) Calcium source to form or to maintain calcium alginate membranes that encapsulate the beverage |
(e) Good Manufacturing Practice. To be used with sodium alginate. |
NOM/ADM-0192 |
Table 8 |
C.6 |
Calcium Oxide |
n/a |
(a) Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document |
(a) To modify texture |
(a) Good Manufacturing Practice |
NOM/ADM-0122 |
Table 8 |
C.6 |
Calcium Oxide |
n/a |
(b) Frozen crustaceans; Frozen molluscs |
(b) To facilitate the removal of extraneous matter and to reduce moisture loss during cooking |
(b) To be used in a solution with sodium chloride (salt) and sodium hydroxide. Residue of calcium oxide not to exceed 30 ppm in the food. |
n/a |
Table 8 |
C.6 |
Calcium Oxide |
n/a |
(c) Nutmeg |
(c) Coating agent |
(c) Good Manufacturing Practice. To form a thin coating on the whole nutmeg. |
n/a |
Table 8 |
C.7 |
Calcium Phosphate, Dibasic |
n/a |
White flour; Whole wheat flour |
Carrier of benzoyl peroxide |
If used singly, the amount not to exceed 900 ppm. If used in any combination with other carriers of benzoyl peroxide, set out in this list or in sections 12.1.1 and 12.1.3 of Volume 12 of the Food Compositional Standards Document, the total combined amount not to exceed 900 ppm. |
n/a |
Table 8 |
C.8 |
Calcium Phosphate, Tribasic |
n/a |
(a) Liquid whey destined for the manufacture of dried whey products |
(a) Carrier of benzoyl peroxide |
(a) 400 ppm of the dried whey product |
n/a |
Table 8 |
C.8 |
Calcium Phosphate, Tribasic |
n/a |
(b) Processed (naming the variety) 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 with (naming the added ingredient) |
(b) To improve colour, texture, consistency and spreadability |
(b) 1.0% |
n/a |
Table 8 |
C.8 |
Calcium Phosphate, Tribasic |
n/a |
(c) White flour; Whole wheat flour |
(c) Carrier of benzoyl peroxide |
(c) If used singly, the amount not to exceed 900 ppm. If used in any combination with other carriers of benzoyl peroxide, set out in this list or in sections 12.1.1 and 12.1.3 of Volume 12 of the Food Compositional Standards Document, the total combined amount not to exceed 900 ppm. |
n/a |
Table 8 |
C.9 |
Calcium Silicate |
n/a |
Oil-soluble annatto |
Carrier |
Good Manufacturing Practice |
n/a |
Table 8 |
C.10 |
Calcium Stearate |
n/a |
Unstandardized confectionery |
Release agent |
Good Manufacturing Practice |
n/a |
Table 8 |
C.11 |
Calcium Stearoyl-2-Lactylate |
n/a |
(a) Dehydrated potatoes |
(a) Conditioning agent |
(a) 2,000 ppm of the dry food |
n/a |
Table 8 |
C.11 |
Calcium Stearoyl-2-Lactylate |
n/a |
(b) Dried egg-white |
(b) Whipping agent |
(b) 5,000 ppm |
n/a |
Table 8 |
C.11 |
Calcium Stearoyl-2-Lactylate |
n/a |
(c) Frozen egg-white; Liquid egg-white |
(c) Whipping agent |
(c) 500 ppm |
n/a |
Table 8 |
C.11 |
Calcium Stearoyl-2-Lactylate |
n/a |
(d) Vegetable fat toppings |
(d) Whipping agent |
(d) 3,000 ppm |
n/a |
Table 8 |
C.12 |
Calcium Sulphate |
n/a |
(a) Baking powder |
(a) Neutral filler |
(a) Good Manufacturing Practice in accordance with section 3.1.1 of Volume 3 of the Food Compositional Standards Document |
n/a |
Table 8 |
C.12 |
Calcium Sulphate |
n/a |
(b) Liquid whey destined for the manufacture of dried whey products |
(b) Carrier of benzoyl peroxide |
(b) 3,000 ppm of the dried whey product |
n/a |
Table 8 |
C.12 |
Calcium Sulphate |
n/a |
(c) White flour; Whole wheat flour |
(c) Carrier of benzoyl peroxide |
(c) If used singly, the amount not to exceed 900 ppm. If used in any combination with other carriers of benzoyl peroxide set out in this list or in sections 12.1.1 and 12.1.3 of Volume 12 of the Food Compositional Standards Document, the total combined amount not to exceed 900 ppm. |
n/a |
Table 8 |
C.13 |
Carbon Dioxide |
n/a |
(a) Beer; Carbonated (naming the fruit) juice; Cider; Fruit wine; Honey wine; Water represented as mineral water or spring water; Wine |
(a) Carbonating agent |
(a) Good Manufacturing Practice |
n/a |
Table 8 |
C.13 |
Carbon Dioxide |
n/a |
(b) Cottage Cheese; Creamed Cottage Cheese |
(b) To extend durable life |
(b) Good Manufacturing Practice |
n/a |
Table 8 |
C.13 |
Carbon Dioxide |
n/a |
(c) Unstandardized foods |
(c) Carbonating agent and pressure dispensing agent |
(c) Good Manufacturing Practice |
n/a |
Table 8 |
C.14 |
Carnauba Wax |
n/a |
Broth, except broth that is used in canned (naming the poultry) |
Antifoaming agent |
6 ppm |
NOM/ADM-0081 |
Table 8 |
C.15 |
Castor Oil |
n/a |
Unstandardized confectionery |
Release agent |
Good Manufacturing Practice |
n/a |
Table 8 |
C.16 |
Cellulose, Powdered |
n/a |
(a) Batter; Breading |
(a) Bulking agent |
(a) 1% |
n/a |
Table 8 |
C.16 |
Cellulose, Powdered |
n/a |
(b) Canapé toast |
(b) Bulking agent |
(b) 2% |
n/a |
Table 8 |
C.16 |
Cellulose, Powdered |
n/a |
(c) Dry mixes for sweet baked goods |
(c) Bulking agent |
(c) 8% in the food as consumed |
NOM/ADM-0031 |
Table 8 |
C.16 |
Cellulose, Powdered |
n/a |
(d) Fillings |
(d) Bulking agent |
(d) 5,000 ppm |
n/a |
Table 8 |
C.16 |
Cellulose, Powdered |
n/a |
(e) Foods sold in tablet form |
(e) Bulking agent |
(e) 50% |
n/a |
Table 8 |
C.16 |
Cellulose, Powdered |
n/a |
(f) Horseradish and mustard powders (wasabi-like powders) |
(f) Bulking agent; Texturizing agent |
(f) 8% |
NOM/ADM-0135 |
Table 8 |
C.16 |
Cellulose, Powdered |
n/a |
(g) Icings |
(g) Bulking agent |
(g) 1% |
n/a |
Table 8 |
C.16 |
Cellulose, Powdered |
n/a |
(h) Seasonings |
(h) Bulking agent |
(h) 3% |
n/a |
Table 8 |
C.16 |
Cellulose, Powdered |
n/a |
(i) Sweet baked goods |
(i) Bulking agent |
(i) 8% |
n/a |
Table 8 |
C.16 |
Cellulose, Powdered |
n/a |
(j) Unstandardized confectionery that meet the conditions set out in column 2 of the item 3 of the document entitled " Nutrition Labelling — Table of Permitted Nutrient Content Statements and Claims ", published by the Government of Canada on its website, for the subject "Reduced in energy" set out in column 1 of the same table |
(j) Bulking agent |
(j) 25% |
NOM/ADM-0187
Table of Permitted Nutrient Content Statements and Claims
|
Table 8 |
C.16 |
Cellulose, Powdered |
n/a |
(k) Unstandardized edible ices |
(k) Bulking agent |
(k) 3% |
n/a |
Table 8 |
C.17 |
Chloropentafluoroethane |
n/a |
Unstandardized foods |
Aerating agent and pressure dispensing agent |
Good Manufacturing Practice |
n/a |
Table 8 |
C.18 |
Citric Acid |
n/a |
(a) Beef blood |
(a) Anticoagulant |
(a) Good Manufacturing Practice |
n/a |
Table 8 |
C.18 |
Citric Acid |
n/a |
(b) Unstandardized foods |
(b) Culture nutrient |
(b) Good Manufacturing Practice |
n/a |
Table 8 |
C.19 |
Copper Gluconate |
n/a |
Breath fresheners |
To characterize the product |
50 ppm |
n/a |
Table 8 |
C.20 |
Copper Sulphate |
n/a |
(a) Fruit wine; Wine |
(a) Fining agent |
(a) Good Manufacturing Practice. The copper content not to exceed 1 ppm in the finished wine. |
n/a |
Table 8 |
C.20 |
Copper Sulphate |
n/a |
(b) Preserved duck eggs |
(b) To assist in the preservation process |
(b) Good Manufacturing Practice. To be used in an alkaline soaking solution. The amount not to exceed 5 ppm in the edible portion of the preserved duck egg, calculated as copper. |
NOM/ADM-0106 |
Table 8 |
D.1 |
Dimethylpolysiloxane Formulations |
n/a |
(a) Apple and (naming the fruit or fruits) jam; Fats and oils, except lard, milk fat, olive oil and suet; Fig marmalade; Fig marmalade with pectin; Fruit wine; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly; (Naming the fruit or fruits) jelly with pectin; (Naming the citrus fruit or fruits) marmalade; (Naming the citrus fruit or fruits) marmalade with pectin; Pineapple marmalade; Pineapple marmalade with pectin; Reconstituted lemon juice; Reconstituted lime juice; Rhubarb and (naming the fruit or fruits) jam; Shortening; Skim milk powder; Wine |
(a) Antifoaming agent |
(a) 10 ppm of dimethylpolysiloxane |
n/a |
Table 8 |
D.1 |
Dimethylpolysiloxane Formulations |
n/a |
(b) Blends of pineapple juice with other fruit juices; Canned pineapple (when pineapple juice is used as the packing medium); Pineapple juice |
(b) Antifoaming agent |
(b) 10 ppm of dimethylpolysiloxane |
n/a |
Table 8 |
D.1 |
Dimethylpolysiloxane Formulations |
n/a |
(c) Foods that come into contact with surfaces treated with dimethylpolysiloxane formulations |
(c) Release agent |
(c) To be used on surfaces that come into contact with food. Residue of dimethylpolysiloxane not to exceed 10 ppm in the food. |
n/a |
Table 8 |
D.1 |
Dimethylpolysiloxane Formulations |
n/a |
(d) Unstandardized foods |
(d) Antifoaming agent |
(d) 10 ppm of dimethylpolysiloxane |
n/a |
Table 8 |
D.1 |
Dimethylpolysiloxane Formulations |
n/a |
(e) Wort used in the manufacture of beer |
(e) Antifoaming agent |
(e) 10 ppm of dimethylpolysiloxane |
n/a |
Table 8 |
D.2 |
Dioctyl Sodium Sulfosuccinate |
n/a |
(a) Fumaric acid-acidulated dry beverage bases |
(a) Wetting agent |
(a) 10 ppm in the beverage as consumed |
n/a |
Table 8 |
D.2 |
Dioctyl Sodium Sulfosuccinate |
n/a |
(b) Sausage casings |
(b) To reduce casing breakage |
(b) 200 ppm of the casing |
n/a |
Table 8 |
E.1 |
Ethoxyquin |
n/a |
Ground chili pepper; Paprika |
To promote colour retention |
100 ppm |
n/a |
Table 8 |
F.1 |
Ferrous Gluconate |
n/a |
Ripe olives |
Colour retention agent |
Good Manufacturing Practice |
n/a |
Table 8 |
G.1 |
Gelatin |
n/a |
Beer; Cider; Fruit wine; Wine |
Fining agent |
Good Manufacturing Practice |
n/a |
Table 8 |
G.2 |
Glucono δ-Lactone |
n/a |
(a) Cooked sausage; Meat and meat by-product loaf; Meat by-product loaf; Meat loaf |
(a) To accelerate colour fixing |
(a) 5,000 ppm |
n/a |
Table 8 |
G.2 |
Glucono δ-Lactone |
n/a |
(b) Dry Sausage |
(b) To assist in curing |
(b) Good Manufacturing Practice |
n/a |
Table 8 |
G.3 |
Glycerol |
n/a |
(a) Meat curing compounds; Sausage casings |
(a) Humectant |
(a) Good Manufacturing Practice |
n/a |
Table 8 |
G.3 |
Glycerol |
n/a |
(b) Preserved meat |
(b) Glazing agent |
(b) Good Manufacturing Practice |
n/a |
Table 8 |
G.3 |
Glycerol |
n/a |
(c) Unstandardized foods |
(c) Humectant; Plasticizing agent |
(c) Good Manufacturing Practice |
n/a |
Table 8 |
G.4 |
Glycerol Ester of Gum Rosin |
n/a |
Beverages containing citrus or spruce oils |
Density adjusting agent |
If used singly, the total amount not to exceed 100 ppm. If used in combination with glycerol ester of tall oil rosin or glycerol ester of wood rosin, or both, the total combined amount not to exceed 100 ppm. |
NOM/ADM-0018 |
Table 8 |
G.5 |
Glycerol Ester of Tall Oil Rosin |
n/a |
Beverages containing citrus or spruce oils |
Density adjusting agent |
If used singly, the total amount not to exceed 100 ppm. If used in combination with glycerol ester of gum rosin or glycerol ester of wood rosin, or both, the total combined amount not to exceed 100 ppm. |
NOM/ADM-0018 |
Table 8 |
G.6 |
Glycerol Ester of Wood Rosin |
n/a |
Beverages containing citrus or spruce oils |
Density adjusting agent |
If used singly, the total amount not to exceed 100 ppm. If used in combination with glycerol ester of gum rosin or glycerol ester of tall oil rosin, or both, the total combined amount not to exceed 100 ppm. |
n/a |
Table 8 |
H.1 |
Hydrogen Peroxide |
n/a |
(a) Brewers' mash |
(a) Clarification aid |
(a) 135 ppm |
n/a |
Table 8 |
H.1 |
Hydrogen Peroxide |
n/a |
(b) Liquid egg-white, liquid whole egg or liquid yolk, destined for drying |
(b) To prevent discolouration |
(b) Good Manufacturing Practice. To be used with catalase in accordance with item C.3 of the List of Permitted Food Enzymes . |
n/a |
Table 8 |
H.1 |
Hydrogen Peroxide |
n/a |
(c) Liquid whey destined for the manufacture of dried whey products |
(c) To decolourize and maintain pH |
(c) 100 ppm |
n/a |
Table 8 |
H.1 |
Hydrogen Peroxide |
n/a |
(d) Oat hulls used in the manufacture of oat hull fibre |
(d) Bleaching agent |
(d) Good Manufacturing Practice |
n/a |
Table 8 |
I.1 |
Ice Structuring Protein Type III HPLC 12 |
Saccharomyces cerevisiae CEN.PK K338 |
(a) Ice cream; Ice milk; Sherbet |
(a) To modify texture |
(a) 100 ppm |
NOM/ADM-0028 |
Table 8 |
I.1 |
Ice Structuring Protein Type III HPLC 12 |
Saccharomyces cerevisiae CEN.PK K338 |
(b) Unstandardized edible ices; Unstandardized frozen desserts |
(b) To modify texture |
(b) 100 ppm |
NOM/ADM-0027 |
Table 8 |
I.2 |
Isobutane |
n/a |
Edible cookware coatings that are vegetable oil-based or lecithin-based, or both |
Propellant |
Good Manufacturing Practice |
n/a |
Table 8 |
L.1 |
Lactococcus Lactis DSM 11037 |
n/a |
Modified atmosphere-packed preserved meat or preserved meat by-product; Modified atmosphere-packed preserved sausage; Vacuum-packed preserved meat or preserved meat by-product; Vacuum-packed preserved sausage |
Oxygen scavenger |
Good Manufacturing Practice |
NOM/ADM-0122 NOM/ADM-0095 |
Table 8 |
L.2 |
Lactylic Esters of Fatty Acids |
n/a |
Unstandardized foods |
Plasticizing agent |
Good Manufacturing Practice |
n/a |
Table 8 |
L.3 |
Lanolin |
n/a |
Chewing gum |
Plasticizing agent |
Good Manufacturing Practice |
n/a |
Table 8 |
L.4 |
Lecithin |
n/a |
(a) Foods that come into contact with surfaces treated with lecithin |
(a) Release agent |
(a) Good Manufacturing Practice. To be used on surfaces that come into contact with food. |
n/a |
Table 8 |
L.4 |
Lecithin |
n/a |
(b) Infant cereal products |
(b) Release agent |
(b) 1.75% in the product as consumed |
n/a |
Table 8 |
L.5 |
L-Leucine |
n/a |
Table-top sweetener tablets that contain acesulfame potassium, aspartame, erythritol, neotame or sucralose |
Lubricant and binder used for the manufacture of tablets |
Good Manufacturing Practice |
n/a |
Table 8 |
L.6 |
L-Lysine Monohydrochloride |
n/a |
Processed snack foods based on dried potato dough; Processed snack foods based on wheat flour dough |
To inhibit acrylamide formation |
8,000 ppm, calculated as L-lysine |
NOM/ADM-0140 |
Table 8 |
M.1 |
Magnesium Aluminum Silicate |
n/a |
Chewing gum |
Dusting agent |
Good Manufacturing Practice |
n/a |
Table 8 |
M.2 |
Magnesium Carbonate |
n/a |
(a) Unstandardized confectionery |
(a) Release agent |
(a) Good Manufacturing Practice |
n/a |
Table 8 |
M.2 |
Magnesium Carbonate |
n/a |
(b) White flour, Whole wheat flour |
(b) Carrier of benzoyl peroxide |
(b) If used singly, the amount not to exceed 900 ppm. If used in any combination with other carriers of benzoyl peroxide, set out in this list or in sections 12.1.1 and 12.1.3 of Volume 12 of the Food Compositional Standards Document, the total combined amount not to exceed 900 ppm. |
n/a |
Table 8 |
M.3 |
Magnesium Chloride |
n/a |
Delysozymized egg albumen |
Restoration of functional properties |
Good Manufacturing Practice. The amount of magnesium added not to exceed that lost during processing. |
n/a |
Table 8 |
M.4 |
Magnesium Silicate |
n/a |
(a) Chewing gum |
(a) Dusting agent |
(a) Good Manufacturing Practice |
n/a |
Table 8 |
M.4 |
Magnesium Silicate |
n/a |
(b) Rice |
(b) Coating agent |
(b) Good Manufacturing Practice |
n/a |
Table 8 |
M.4 |
Magnesium Silicate |
n/a |
(c) Unstandardized confectionery |
(c) Release agent |
(c) Good Manufacturing Practice |
n/a |
Table 8 |
M.5 |
Magnesium Stearate |
n/a |
(a) Foods sold in tablet form |
(a) Binding agent |
(a) Good Manufacturing Practice |
n/a |
Table 8 |
M.5 |
Magnesium Stearate |
n/a |
(b) Unstandardized confectionery |
(b) Release agent |
(b) Good Manufacturing Practice |
n/a |
Table 8 |
M.6 |
Magnesium Sulphate |
n/a |
Delysozymized egg albumen |
Restoration of functional properties |
Good Manufacturing Practice. The amount of magnesium added not to exceed that lost during processing. |
n/a |
Table 8 |
M.7 |
Methyl Ethyl Cellulose |
n/a |
Unstandardized foods |
Aerating agent |
Good Manufacturing Practice |
n/a |
Table 8 |
M.8 |
Microcrystalline Cellulose |
n/a |
(a) Breath fresheners |
(a) Bodying and texturizing agent |
(a) 9.0% |
n/a |
Table 8 |
M.8 |
Microcrystalline Cellulose |
n/a |
(b) Ice cream mix |
(b) Bodying and texturizing agent |
(b) If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with stabilizing agents of the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents , the total combined amount not to exceed 5,000 ppm of the ice cream. |
n/a |
Table 8 |
M.8 |
Microcrystalline Cellulose |
n/a |
(c) Ice milk mix |
(c) Bodying and texturizing agent |
(c) 1.5% |
n/a |
Table 8 |
M.8 |
Microcrystalline Cellulose |
n/a |
(d) Sausage casings |
(d) Bodying and texturizing agent |
(d) Good Manufacturing Practice |
n/a |
Table 8 |
M.8 |
Microcrystalline Cellulose |
n/a |
(e) Sherbet |
(e) Bodying and texturizing agent |
(e) 5,000 ppm |
n/a |
Table 8 |
M.8 |
Microcrystalline Cellulose |
n/a |
(f) Table-top sweetener tablets containing aspartame |
(f) Tablet disintegration |
(f) 2.2% |
n/a |
Table 8 |
M.8 |
Microcrystalline Cellulose |
n/a |
(g) Unstandardized dips; Unstandardized sandwich spreads |
(g) Bodying and texturizing agent |
(g) 3.0% |
n/a |
Table 8 |
M.8 |
Microcrystalline Cellulose |
n/a |
(h) Unstandardized foods, except those unstandardized foods set out in paragraphs (a), (d), (f), (g), (i), (j), (k) of this item |
(h) Bodying and texturizing agent |
(h) 2.0% |
n/a |
Table 8 |
M.8 |
Microcrystalline Cellulose |
n/a |
(i) Unstandardized foods that meet the conditions set out in column 2 of the item 3 of the document entitled " Nutrition Labelling — Table of Permitted Nutrient Content Statements and Claims ", published by the Government of Canada on its website, for the subject "Reduced in energy" set out in column 1 of the same table |
(i) Filler |
(i) Good Manufacturing Practice |
NOM/ADM-0187
Table of Permitted Nutrient Content Statements and Claims
|
Table 8 |
M.8 |
Microcrystalline Cellulose |
n/a |
(j) Unstandardized frozen desserts |
(j) Bodying and texturizing agent |
(j) 5,000 ppm |
n/a |
Table 8 |
M.8 |
Microcrystalline Cellulose |
n/a |
(k) Whipped vegetable oil toppings |
(k) Bodying and texturizing agent |
(k) 1.5% |
n/a |
Table 8 |
M.9 |
Mineral Oil |
n/a |
(a) Bakery products |
(a) Release agent |
(a) If used singly, the amount not to exceed 3,000 ppm. If used in combination with petrolatum, the total combined amount not to exceed 1,500 ppm. |
NOM/ADM-0073 |
Table 8 |
M.9 |
Mineral Oil |
n/a |
(b) Fresh fruits and vegetables |
(b) Coating agent |
(b) 3,000 ppm |
NOM/ADM-0073 |
Table 8 |
M.9 |
Mineral Oil |
n/a |
(c) Salt Substitute |
(c) Binding agent and protective coating |
(c) 6,000 ppm |
NOM/ADM-0073 |
Table 8 |
M.9 |
Mineral Oil |
n/a |
(d) Sausage casings |
(d) Lubricant |
(d) 5.0%. Residue of mineral oil not to exceed 200 ppm in a raw sausage prepared with the casing or 30 ppm in a cooked sausage prepared with the casing. |
NOM/ADM-0073 |
Table 8 |
M.9 |
Mineral Oil |
n/a |
(e) Seeded raisins; Unstandardized confectionery |
(e) Release agent |
(e) 3,000 ppm |
NOM/ADM-0073 |
Table 8 |
M.10 |
Monoacetin |
n/a |
Unstandardized bakery products |
Plasticizing agent |
Good Manufacturing Practice |
n/a |
Table 8 |
M.11 |
Mono- and Diglycerides |
n/a |
(a) Apple and (naming the fruit or fruits) jam; Fats and oils, except lard, milk fat, olive oil and suet; Fig marmalade; Fig marmalade with pectin; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly; (Naming the fruit or fruits) jelly with pectin; (Naming the citrus fruit or fruits) marmalade; (Naming the citrus fruit or fruits) marmalade with pectin; Pineapple marmalade; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam |
(a) Antifoaming agent |
(a) Good Manufacturing Practice |
n/a |
Table 8 |
M.11 |
Mono- and Diglycerides |
n/a |
(b) Unstandardized foods |
(b) Antifoaming agent; Humectant; Release agent |
(b) Good Manufacturing Practice |
n/a |
Table 8 |
M.12 |
Monoglycerides |
n/a |
Unstandardized foods |
Antifoaming agent; Humectant; Release agent |
Good Manufacturing Practice |
n/a |
Table 8 |
N.1 |
Nitrogen |
n/a |
(a) Calorie-reduced margarine; Margarine |
(a) To improve spreadability |
(a) Good Manufacturing Practice |
n/a |
Table 8 |
N.1 |
Nitrogen |
n/a |
(b) Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients) |
(b) To improve spreadability |
(b) Good Manufacturing Practice |
n/a |
Table 8 |
N.1 |
Nitrogen |
n/a |
(c) Unstandardized foods |
(c) Pressure dispensing agent |
(c) Good Manufacturing Practice |
n/a |
Table 8 |
N.2 |
Nitrous Oxide |
n/a |
Unstandardized foods |
Pressure dispensing agent |
Good Manufacturing Practice |
n/a |
Table 8 |
O.1 |
Octafluorocyclobutane |
n/a |
Unstandardized foods |
Aerating agent and pressure dispensing agent |
Good Manufacturing Practice |
n/a |
Table 8 |
O.2 |
Oxystearin |
n/a |
Cotton seed oil; Peanut oil; Soybean oil |
To inhibit crystal formation |
1,250 ppm |
n/a |
Table 8 |
O.3 |
Ozone |
n/a |
(a) Cider |
(a) Maturing agent |
(a) Good Manufacturing Practice |
n/a |
Table 8 |
O.3 |
Ozone |
n/a |
(b) Fruit wine; Wine |
(b) Maturing agent |
(b) Good Manufacturing Practice |
n/a |
Table 8 |
O.3 |
Ozone |
n/a |
(c) Water represented as mineral water or spring water |
(c) Chemosterilant |
(c) Good Manufacturing Practice |
n/a |
Table 8 |
P.1 |
Pancreas Extract |
n/a |
Acid producing bacterial cultures |
To control bacteriophages |
Good Manufacturing Practice |
n/a |
Table 8 |
P.2 |
Paraffin Wax |
n/a |
(a) (Naming the variety) cheese; Unstandardized cheeses |
(a) Coating agent |
(a) Good Manufacturing Practice |
NOM/ADM-0073 |
Table 8 |
P.2 |
Paraffin Wax |
n/a |
(b) Fresh fruits and vegetables |
(b) Coating agent |
(b) 3,000 ppm |
NOM/ADM-0073 |
Table 8 |
P.2 |
Paraffin Wax |
n/a |
(c) Turnips |
(c) Coating agent |
(c) Good Manufacturing Practice |
NOM/ADM-0073 |
Table 8 |
P.3 |
Petrolatum |
n/a |
(a) Bakery products |
(a) Release agent |
(a) If used singly, the amount not to exceed 1,500 ppm. If used in combination with mineral oil, the total combined amount not to exceed 1,500 ppm. |
NOM/ADM-0073 |
Table 8 |
P.3 |
Petrolatum |
n/a |
(b) Fresh fruits and vegetables |
(b) Coating agent |
(b) 3,000 ppm |
NOM/ADM-0073 |
Table 8 |
P.4 |
Polydextrose |
n/a |
Unstandardized foods |
Bodying and texturizing agent |
Good Manufacturing Practice |
n/a |
Table 8 |
P.5 |
Polyethylene Glycol (molecular weight 3000-9000 Da) |
n/a |
(a) L-Lysine tablets |
(a) Tablet binder |
(a) 7.0% |
n/a |
Table 8 |
P.5 |
Polyethylene Glycol (molecular weight 3000-9000 Da) |
n/a |
(b) Soft drinks |
(b) Antifoaming agent |
(b) 10 ppm |
n/a |
Table 8 |
P.5 |
Polyethylene Glycol (molecular weight 3000-9000 Da) |
n/a |
(c) Table-top sweetener tablets containing aspartame |
(c) Lubricant |
(c) 1.0% |
n/a |
Table 8 |
P.6 |
Polysorbate 80 |
n/a |
(a) Spray-dried bacterial culture preparations for use in dried infant cereal products |
(a) To improve viability of spray-dried bacterial cultures |
(a) Good Manufacturing Practice. Residue not to exceed 6 ppm in the dried infant cereal product. |
NOM/ADM-0138 |
Table 8 |
P.6 |
Polysorbate 80 |
n/a |
(b) Spray-dried bacterial culture preparations for use in infant formula powders; Spray-dried bacterial culture preparations for use in nutritional supplement powders |
(b) To improve viability of spray-dried bacterial cultures |
(b) Good Manufacturing Practice. Residue not to exceed 3 ppm in the infant formula powder and the nutritional supplement powder. |
NOM/ADM-0138 |
Table 8 |
P.7 |
Polyvinylpyrrolidone |
n/a |
(a) Beer; Cider; Fruit wine; Wine |
(a) Fining agent |
(a) Good Manufacturing Practice. Residue not to exceed 2 ppm. |
n/a |
Table 8 |
P.7 |
Polyvinylpyrrolidone |
n/a |
(b) Colour lake dispersions for use in unstandardized confectionery in tablet form |
(b) Viscosity reduction agent and stabilizer in colour lake dispersions |
(b) Good Manufacturing Practice. Residue of polyvinylpyrrolidone not to exceed 100 ppm in the confectionery containing the colour lake dispersion. |
n/a |
Table 8 |
P.7 |
Polyvinylpyrrolidone |
n/a |
(c) Table-top sweetener tablets containing aspartame |
(c) Tablet binder |
(c) 3,000 ppm |
n/a |
Table 8 |
P.8 |
Potassium Aluminum Sulphate |
n/a |
White flour; Whole wheat flour |
Carrier of benzoyl peroxide |
If used singly, the amount not to exceed 900 ppm. If used in any combination with other carriers of benzoyl peroxide, set out in this list or in sections 12.1.1 and 12.1.3 of Volume 12 of the Food Compositional Standards Document, the total combined amount not to exceed 900 ppm. |
n/a |
Table 8 |
P.9 |
Potassium Ferrocyanide |
n/a |
(a) Fruit wine; Wine |
(a) Fining agent |
(a) Good Manufacturing Practice |
n/a |
Table 8 |
P.9 |
Potassium Ferrocyanide |
n/a |
(b) Salt |
(b) Adjuvant |
(b) For use in the manufacture of dendritic salt. If used singly, the amount not to exceed 13 ppm, calculated as anhydrous sodium ferrocyanide. If used in combination with sodium ferrocyanide, the total combined amount not to exceed 13 ppm, calculated as anhydrous sodium ferrocyanide. |
n/a |
Table 8 |
P.10 |
Potassium Phosphate, Dibasic |
n/a |
(a) Frozen mushrooms |
(a) To prevent discolouration |
(a) Good Manufacturing Practice |
NOM/ADM-0145 |
Table 8 |
P.10 |
Potassium Phosphate, Dibasic |
n/a |
(b) Glaze for frozen fish |
(b) To prevent cracking of glaze |
(b) Good Manufacturing Practice |
NOM/ADM-0145 |
Table 8 |
P.11 |
Potassium Polyaspartate |
n/a |
Fruit wine; Wine |
To inhibit crystal formation |
100 ppm |
NOM/ADM-0162 |
Table 8 |
P.12 |
Potassium Pyrophosphate, Tetrabasic |
n/a |
Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid |
To reduce processing losses and to reduce thaw drip |
Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 8 |
P.13 |
Potassium Stearate |
n/a |
Chewing gum |
Plasticizing agent |
Good Manufacturing Practice |
n/a |
Table 8 |
P.14 |
Potassium Tripolyphosphate |
n/a |
Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid |
To reduce processing losses and to reduce thaw drip |
Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
|
P.15 |
Propane |
n/a |
Unstandardized foods |
Aerating agent and pressure dispensing agent |
Good Manufacturing Practice |
n/a |
Table 8 |
P.16 |
Propylene Glycol |
n/a |
Unstandardized foods |
Humectant |
Good Manufacturing Practice |
n/a |
Table 8 |
Q.1 |
Quillaia Extract |
n/a |
Beverage bases; Beverage mixes; Soft drinks |
Foaming agent |
Good Manufacturing Practice |
n/a |
Table 8 |
S.1 |
Saponin |
n/a |
Beverage bases; Beverage mixes; Soft drinks |
Foaming agent |
Good Manufacturing Practice |
n/a |
Table 8 |
S.2 |
Silicon Dioxide |
n/a |
(a) Colouring agent formulations |
(a) Colour stabilizer |
(a) Good Manufacturing Practice |
NOM/ADM-0041 |
Table 8 |
S.2 |
Silicon Dioxide |
n/a |
(b) Edible vegetable oil-based cookware coating emulsions |
(b) Suspending agent |
(b) 2.0% |
n/a |
Table 8 |
S.3 |
Sodium Acid Pyrophosphate |
n/a |
Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid |
To reduce processing losses and to reduce thaw drip |
Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048
NOM/ADM-0013
|
Table 8 |
S.4 |
Sodium Alginate |
n/a |
Unstandardized alcoholic beverages |
Alginate source to form or to maintain calcium alginate membranes that encapsulate the beverage |
Good Manufacturing Practice. To be used with calcium lactate. |
NOM/ADM-0192 |
Table 8 |
S.5 |
Sodium Aluminum Sulphate |
n/a |
White flour; Whole wheat flour |
Carrier of benzoyl peroxide |
If used singly, the amount not to exceed 900 ppm. If used in any combination with other carriers of benzoyl peroxide, set out in this list or in sections 12.1.1 and 12.1.3 of Volume 12 of the Food Compositional Standards Document, the total combined amount not to exceed 900 ppm. |
n/a |
Table 8 |
S.6 |
Sodium Bicarbonate |
n/a |
(a) Salt |
(a) To stabilize potassium iodide added to salt for table or general household use |
(a) Good Manufacturing Practice |
n/a |
Table 8 |
S.6 |
Sodium Bicarbonate |
n/a |
(b) Unstandardized confectionery |
(b) Aerating agent |
(b) Good Manufacturing Practice |
n/a |
Table 8 |
S.7 |
Sodium Carbonate |
n/a |
Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid |
To reduce processing losses and to reduce thaw drip |
To be used in combination with sodium hexametaphosphate or sodium potassium hexametaphosphate, or both. In any case, the amount of sodium carbonate not to exceed 15% of the combination. |
NOM/ADM-0048
NOM/ADM-0013
|
Table 8 |
S.8 |
Sodium Carboxymethyl Cellulose |
n/a |
(a) Canned mandarin oranges |
(a) To inhibit crystal formation |
(a) Good Manufacturing Practice |
NOM/ADM-0017 |
Table 8 |
S.8 |
Sodium Carboxymethyl Cellulose |
n/a |
(b) Fruit wine; Wine |
(b) To inhibit crystal formation |
(b) 100 ppm |
NOM/ADM-0017 |
Table 8 |
S.8 |
Sodium Carboxymethyl Cellulose |
n/a |
(c) Sausage casings |
(c) Coating agent to enable peeling |
(c) 2,500 ppm of the casing |
n/a |
Table 8 |
S.9 |
Sodium Carboxymethyl Cellulose, Cross-linked |
n/a |
Table-top sweetener tablets that contain acesulfame potassium, aspartame, erythritol, neotame or sucralose |
Tablet disintegration |
Good Manufacturing Practice |
n/a |
Table 8 |
S.10 |
Sodium Citrate |
n/a |
(a) Beef blood |
(a) Anticoagulant |
(a) 5,000 ppm |
n/a |
Table 8 |
S.10 |
Sodium Citrate |
n/a |
(b) Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document |
(b) To modify texture |
(b) Good Manufacturing Practice |
NOM/ADM-0122 |
Table 8 |
S.10 |
Sodium Citrate |
n/a |
(c) Sour cream |
(c) Flavour precursor |
(c) 1,000 ppm |
n/a |
Table 8 |
S.11 |
Sodium Ferrocyanide |
n/a |
Salt |
Adjuvant |
For use in the manufacture of dendritic salt. If used singly, the amount not to exceed 13 ppm, calculated as anhydrous sodium ferrocyanide. If used in combination with potassium ferrocyanide, the total combined amount not to exceed 13 ppm, calculated as anhydrous sodium ferrocyanide. |
n/a |
Table 8 |
S.12 |
Sodium Hexametaphosphate |
n/a |
(a) Beef blood |
(a) Anticoagulant |
(a) If used singly, the amount not to exceed 2,000 ppm. If used in combination with sodium potassium hexametaphosphate, the total combined amount not to exceed 2,000 ppm, calculated as sodium hexametaphosphate. |
NOM/ADM-0048 |
Table 8 |
S.12 |
Sodium Hexametaphosphate |
n/a |
(b) Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid |
(b) To reduce processing losses and to reduce thaw drip |
(b) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic |
NOM/ADM-0048
NOM/ADM-0013
|
Table 8 |
S.12 |
Sodium Hexametaphosphate |
n/a |
(c) Gelatin destined for marshmallow compositions |
(c) Whipping agent |
(c) If used singly, the amount not to exceed 2%. If used in combination with sodium potassium hexametaphosphate, the total combined amount not to exceed 2%, calculated as sodium hexametaphosphate. |
NOM/ADM-0048 |
Table 8 |
S.13 |
Sodium Hydrogen Malate |
n/a |
(a) Unstandardized flavouring preparations for use in or upon chewing gum, dry beverage mixes or unstandardized confectionery |
(a) Coating agent |
(a) 1.5% in the food containing the unstandardized flavouring preparation |
NOM/ADM-0075 |
Table 8 |
S.13 |
Sodium Hydrogen Malate |
n/a |
(b) Unstandardized flavouring preparations for use in or upon gelatin dessert powders |
(b) Coating agent |
(b) 5,000 ppm in the dessert containing the unstandardized flavouring preparation |
NOM/ADM-0075 |
Table 8 |
S.14 |
Sodium Hydroxide |
n/a |
Frozen crustaceans; Frozen molluscs |
To facilitate the removal of extraneous matter and to reduce moisture loss during cooking |
To be used in a solution with sodium chloride (salt) and calcium oxide. Residue of sodium hydroxide not to exceed 70 ppm in the food. |
n/a |
Table 8 |
S.15 |
Sodium Lauryl Sulphate |
n/a |
(a) Dried egg-white |
(a) Whipping agent |
(a) 1,000 ppm |
n/a |
Table 8 |
S.15 |
Sodium Lauryl Sulphate |
n/a |
(b) Frozen egg-white; Liquid egg-white |
(b) Whipping agent |
(b) 125 ppm |
n/a |
Table 8 |
S.15 |
Sodium Lauryl Sulphate |
n/a |
(c) Gelatin destined for marshmallow compositions |
(c) Whipping agent |
(c) 5,000 ppm |
n/a |
Table 8 |
S.16 |
Sodium Methyl Sulphate |
n/a |
Pectin |
The result of methylation of pectin by sulfuric acid and methanol and neutralized by sodium bicarbonate |
1,000 ppm of pectin |
n/a |
Table 8 |
S.17 |
Sodium Phosphate, Dibasic |
n/a |
(a) Frozen mushrooms |
(a) To prevent discolouration |
(a) Good Manufacturing Practice |
n/a |
Table 8 |
S.17 |
Sodium Phosphate, Dibasic |
n/a |
(b) Glaze for frozen fish |
(b) To prevent cracking of glaze |
(b) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 8 |
S.18 |
Sodium Phosphate, Tribasic |
n/a |
Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid |
To reduce processing losses and to reduce thaw drip |
To be used in any combination with other phosphates. Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0166 |
Table 8 |
S.19 |
Sodium Potassium Copper Chlorophyllin |
n/a |
Breath fresheners |
To characterize the product |
700 ppm |
n/a |
Table 8 |
S.20 |
Sodium Potassium Hexametaphosphate |
n/a |
(a) Beef blood |
(a) Anticoagulant |
(a) If used singly, the amount not to exceed 2,000 ppm, calculated as sodium hexametaphosphate. If used in combination with sodium hexametaphosphate, the total combined amount not to exceed 2,000 ppm, calculated as sodium hexametaphosphate. |
NOM/ADM-0048 |
Table 8 |
S.20 |
Sodium Potassium Hexametaphosphate |
n/a |
(b) Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid |
(b) To reduce processing losses and to reduce thaw drip |
(b) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 8 |
S.20 |
Sodium Potassium Hexametaphosphate |
n/a |
(c) Gelatin destined for marshmallow compositions |
(c) Whipping agent |
(c) If used singly, the amount not to exceed 2%, calculated as sodium hexametaphosphate. If used in combination with sodium hexametaphosphate, the total combined amount not to exceed 2%, calculated as sodium hexametaphosphate. |
NOM/ADM-0048 |
Table 8 |
S.21 |
Sodium Potassium Tripolyphosphate |
n/a |
Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid |
To reduce processing losses and to reduce thaw drip |
Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 8 |
S.22 |
Sodium Pyrophosphate, Tetrabasic |
n/a |
Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid |
To reduce processing losses and to reduce thaw drip |
Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048
NOM/ADM-0013
|
Table 8 |
S.23 |
Sodium Pyrophosphate, Tribasic |
n/a |
Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid |
To reduce processing losses and to reduce thaw drip |
Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 NOM/ADM-0034 |
Table 8 |
S.24 |
Sodium Silicate |
n/a |
Canned drinking water |
Corrosion inhibitor |
Good Manufacturing Practice |
n/a |
Table 8 |
S.25 |
Sodium Stearate |
n/a |
Chewing gum |
Plasticizing agent |
Good Manufacturing Practice |
n/a |
Table 8 |
S.26 |
Sodium Stearoyl-2-Lactylate |
n/a |
(a) Dehydrated potatoes |
(a) Conditioning agent |
(a) 2,000 ppm of the dry food |
n/a |
Table 8 |
S.26 |
Sodium Stearoyl-2-Lactylate |
n/a |
(b) Dried egg-white |
(b) Whipping agent |
(b) 5,000 ppm |
n/a |
Table 8 |
S.26 |
Sodium Stearoyl-2-Lactylate |
n/a |
(c) Frozen egg-white; Liquid egg-white |
(c) Whipping agent |
(c) 500 ppm |
n/a |
Table 8 |
S.26 |
Sodium Stearoyl-2-Lactylate |
n/a |
(d) Oil toppings; Oil topping mixes |
(d) Whipping agent |
(d) 3,000 ppm |
n/a |
Table 8 |
S.26 |
Sodium Stearoyl-2-Lactylate |
n/a |
(e) Whipped yogurt |
(e) Whipping agent |
(e) 500 ppm |
NOM/ADM-0085 |
Table 8 |
S.27 |
Sodium Sulphate |
n/a |
Frozen mushrooms |
To prevent discolouration |
Good Manufacturing Practice |
n/a |
Table 8 |
S.28 |
Sodium Sulphite |
n/a |
Canned flaked tuna |
To prevent discolouration |
300 ppm |
n/a |
Table 8 |
S.29 |
Sodium Thiosulphate |
n/a |
Salt |
To stabilize potassium iodide added to salt for table or general household use |
Good Manufacturing Practice |
n/a |
Table 8 |
S.30 |
Sodium Tripolyphosphate |
n/a |
Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid |
To reduce processing losses and to reduce thaw drip |
Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 NOM/ADM-0034 NOM/ADM 0013 |
Table 8 |
S.31 |
Stannous Chloride |
n/a |
(a) Asparagus packed in glass containers or fully lined (lacquered) cans |
(a) Flavour and colour stabilizer |
(a) 25 ppm calculated as tin |
n/a |
Table 8 |
S.31 |
Stannous Chloride |
n/a |
(b) Canned carbonated soft drinks; Concentrated fruit juices, except frozen concentrated orange juice; Lemon juice; Lime juice |
(b) Flavour and colour stabilizer |
(b) Good Manufacturing Practice |
n/a |
Table 8 |
S.32 |
Stearic Acid |
n/a |
(a) Chewing gum |
(a) Plasticizing agent |
(a) Good Manufacturing Practice |
n/a |
Table 8 |
S.32 |
Stearic Acid |
n/a |
(b) Foods sold in tablet form |
(b) Release agent and lubricant |
(b) Good Manufacturing Practice |
n/a |
Table 8 |
S.32 |
Stearic Acid |
n/a |
(c) Pre-cooked (instant) breakfast cereals |
(c) Antifoaming agent |
(c) Good Manufacturing Practice |
NOM/ADM-0117 |
Table 8 |
S.32 |
Stearic Acid |
n/a |
(d) Unstandardized confectionery |
(d) Release agent |
(d) Good Manufacturing Practice |
n/a |
Table 8 |
S.33 |
Sucrose Acetate Isobutyrate |
n/a |
(Naming the flavour) flavour for use in beverages containing citrus or spruce oils |
Density adjusting agent |
300 ppm in the beverage as consumed |
n/a |
Table 8 |
S.34 |
Sulphuric Acid |
n/a |
Coffee beans |
To improve the extraction yield of coffee solids |
Good Manufacturing Practice |
n/a |
Table 8 |
T.1 |
Talc |
n/a |
(a) Chewing gum |
(a) Dusting agent |
(a) Good Manufacturing Practice |
n/a |
Table 8 |
T.1 |
Talc |
n/a |
(b) Chewing gum base |
(b) Filler |
(b) Good Manufacturing Practice |
n/a |
Table 8 |
T.1 |
Talc |
n/a |
(c) Dried split legumes; Rice |
(c) Coating agent |
(c) Good Manufacturing Practice |
n/a |
Table 8 |
T.2 |
Tannic Acid |
n/a |
(a) Beer |
(a) Fining agent |
(a) 10 ppm |
NOM/ADM-0021 |
Table 8 |
T.2 |
Tannic Acid |
n/a |
(b) Chewing gum |
(b) To reduce adhesion |
(b) Good Manufacturing Practice |
n/a |
Table 8 |
T.2 |
Tannic Acid |
n/a |
(c) Cider; Fruit wine; Honey wine; Wine |
(c) Fining agent |
(c) 200 ppm |
n/a |
Table 8 |
T.3 |
Triacetin |
n/a |
Cake mixes |
Wetting agent |
Good Manufacturing Practice |
n/a |
Table 8 |
T.4 |
Triethyl Citrate |
n/a |
Dried egg-white; Frozen egg-white; Liquid egg-white |
Whipping agent |
2,500 ppm |
n/a |
Table 8 |
Y.1 |
Yeast Mannoproteins |
n/a |
Fruit wine; Wine |
To inhibit crystal formation |
400 ppm |
NOM/ADM-0054 |
9. List of Permitted Sweeteners |
Table 9 |
A.1 |
Acesulfame Potassium |
n/a |
(a)
Barbeque sauces; Chili sauces; Soup bases; Soybean sauces
|
(a)
Sweetener
|
(a)
500 ppm
|
NOM/ADM-0185 |
Table 9 |
A.1 |
Acesulfame Potassium |
n/a |
(b)
Breath fresheners, except chewing gum
|
(b)
Sweetener
|
(b)
3,500 ppm
|
n/a |
Table 9 |
A.1 |
Acesulfame Potassium |
n/a |
(c)
Canned (naming the fruit or fruits); Unstandardized canned fruits
|
(c)
Sweetener
|
(c)
70 ppm
|
n/a |
Table 9 |
A.1 |
Acesulfame Potassium |
n/a |
(d)
Chewing gum
|
(d)
Sweetener
|
(d)
5,000 ppm
|
NOM/ADM-0006 |
Table 9 |
A.1 |
Acesulfame Potassium |
n/a |
(e)
Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized dessert mixes; Unstandardized desserts; Yogurt
|
(e)
Sweetener
|
(e)
1,000 ppm in the food as consumed
|
n/a |
Table 9 |
A.1 |
Acesulfame Potassium |
n/a |
(f)
(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
|
(f)
Sweetener
|
(f)
500 ppm
|
NOM/ADM-0133 |
Table 9 |
A.1 |
Acesulfame Potassium |
n/a |
(g)
Table-top sweeteners
|
(g)
Sweetener
|
(g)
Good Manufacturing Practice
|
n/a |
Table 9 |
A.1 |
Acesulfame Potassium |
n/a |
(h)
Unstandardized bakery products
|
(h)
Sweetener
|
(h)
1,000 ppm in the food as consumed
|
NOM/ADM-0210 |
Table 9 |
A.1 |
Acesulfame Potassium |
n/a |
(i)
Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages; Unstandardized dairy beverages
|
(i)
Sweetener
|
(i)
500 ppm in the beverage as consumed
|
n/a |
Table 9 |
A.1 |
Acesulfame Potassium |
n/a |
(j)
Unstandardized carbonated beverages
|
(j)
Sweetener
|
(j)
250 ppm in the beverage as consumed
|
n/a |
Table 9 |
A.1 |
Acesulfame Potassium |
n/a |
(k)
Unstandardized confectionery
|
(k)
Sweetener
|
(k)
2,500 ppm
|
n/a |
Table 9 |
A.1 |
Acesulfame Potassium |
n/a |
(l)
Unstandardized fruit spreads
|
(l)
Sweetener
|
(l)
1,000 ppm
|
n/a |
Table 9 |
A.1 |
Acesulfame Potassium |
n/a |
(m)
Unstandardized salad dressings
|
(m)
Sweetener
|
(m)
500 ppm
|
n/a |
Table 9 |
A.2 |
Advantame |
n/a |
(a)
Breakfast cereals; Nut spreads; Peanut spreads; Unstandardized fruit spreads; Unstandardized purées; Unstandardized table syrups
|
(a)
Sweetener
|
(a)
10 ppm
|
NOM/ADM-0092 |
Table 9 |
A.2 |
Advantame |
n/a |
(b)
Breath fresheners; Chewing gum
|
(b)
Sweetener
|
(b)
400 ppm
|
NOM/ADM-0092 |
Table 9 |
A.2 |
Advantame |
n/a |
(c)
Broths; Soup mixes; Soups
|
(c)
Sweetener
|
(c)
2 ppm in the food as consumed
|
NOM/ADM-0092 |
Table 9 |
A.2 |
Advantame |
n/a |
(d)
Confectionery glazes for snack foods; Sweetened coating mixes for snack foods; Sweetened seasonings for snack foods; Unstandardized confectionery; Unstandardized confectionery coatings
|
(d)
Sweetener
|
(d)
20 ppm
|
NOM/ADM-0092 |
Table 9 |
A.2 |
Advantame |
n/a |
(e)
Dietetic confectionery; Dietetic confectionery coatings
|
(e)
Sweetener
|
(e)
60 ppm
|
NOM/ADM-0092 |
Table 9 |
A.2 |
Advantame |
n/a |
(f)
Filling mixes; Fillings; Topping mixes; Toppings
|
(f)
Sweetener
|
(f)
20 ppm in the food as consumed
|
NOM/ADM-0092 |
Table 9 |
A.2 |
Advantame |
n/a |
(g)
Marinades
|
(g)
Sweetener
|
(g)
3 ppm
|
NOM/ADM-0092 |
Table 9 |
A.2 |
Advantame |
n/a |
(h)
Table-top sweeteners
|
(h)
Sweetener
|
(h)
Good Manufacturing Practice
|
NOM/ADM-0092 |
Table 9 |
A.2 |
Advantame |
n/a |
(i)
Unstandardized bakery products
|
(i)
Sweetener
|
(i)
18 ppm in the food as consumed
|
NOM/ADM-0210
NOM/ADM-0092
|
Table 9 |
A.2 |
Advantame |
n/a |
(j)
Unstandardized beverage concentrates, except unstandardized coffee beverage concentrates and unstandardized tea beverage concentrates; Unstandardized beverage mixes, except unstandardized coffee beverage mixes and unstandardized tea beverage mixes; Unstandardized beverages, except unstandardized coffee beverages and unstandardized tea beverages; Unstandardized dessert mixes; Unstandardized desserts
|
(j)
Sweetener
|
(j)
10 ppm in the food as consumed
|
NOM/ADM-0092 |
Table 9 |
A.2 |
Advantame |
n/a |
(k)
Unstandardized coffee beverage concentrates; Unstandardized coffee beverage mixes; Unstandardized coffee beverages; Unstandardized tea beverage concentrates; Unstandardized tea beverage mixes; Unstandardized tea beverages
|
(k)
Sweetener
|
(k)
3 ppm in the beverage as consumed
|
NOM/ADM-0092 |
Table 9 |
A.2 |
Advantame |
n/a |
(l)
Unstandardized condiments; Unstandardized sauces
|
(l)
Sweetener
|
(l)
4 ppm
|
NOM/ADM-0092 |
Table 9 |
A.2 |
Advantame |
n/a |
(m)
Unstandardized salad dressings
|
(m)
Sweetener
|
(m)
5 ppm
|
NOM/ADM-0092 |
Table 9 |
A.2 |
Advantame |
n/a |
(n)
Yogurt
|
(n)
Sweetener
|
(n)
6 ppm
|
NOM/ADM-0092 |
Table 9 |
A.3 |
Aspartame |
n/a |
(a)
Breakfast cereals
|
(a)
Sweetener
|
(a)
5,000 ppm
|
n/a |
Table 9 |
A.3 |
Aspartame |
n/a |
(b)
Breath fresheners; Chewing gum
|
(b)
Sweetener
|
(b)
1.0%
|
n/a |
Table 9 |
A.3 |
Aspartame |
n/a |
(c)
Confectionery glazes for snack foods; Sweetened coating mixes for snack foods; Sweetened seasonings for snack foods
|
(c)
Sweetener
|
(c)
1,000 ppm
|
n/a |
Table 9 |
A.3 |
Aspartame |
n/a |
(d)
Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized dessert mixes; Unstandardized desserts; Yogurt
|
(d)
Sweetener
|
(d)
3,000 ppm in the food as consumed
|
n/a |
Table 9 |
A.3 |
Aspartame |
n/a |
(e)
Nut spreads; Peanut spreads; Unstandardized salad dressings
|
(e)
Sweetener
|
(e)
500 ppm
|
n/a |
Table 9 |
A.3 |
Aspartame |
n/a |
(f)
Table-top sweeteners
|
(f)
Sweetener
|
(f)
Good Manufacturing Practice
|
n/a |
Table 9 |
A.3 |
Aspartame |
n/a |
(g)
Unstandardized bakery products
|
(g)
Sweetener
|
(g)
Aspartame must be encapsulated to prevent degradation during baking. The amount not to exceed 4,000 ppm in the food as consumed.
|
NOM/ADM-0210 |
Table 9 |
A.3 |
Aspartame |
n/a |
(h)
Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages
|
(h)
Sweetener
|
(h)
1,000 ppm in the beverage as consumed
|
n/a |
Table 9 |
A.3 |
Aspartame |
n/a |
(i)
Unstandardized condiments
|
(i)
Sweetener
|
(i)
2,000 ppm
|
n/a |
Table 9 |
A.3 |
Aspartame |
n/a |
(j)
Unstandardized confectionery; Unstandardized confectionery coatings
|
(j)
Sweetener
|
(j)
3,000 ppm
|
n/a |
Table 9 |
A.3 |
Aspartame |
n/a |
(k)
Unstandardized fruit spreads; Unstandardized purées; Unstandardized sauces; Unstandardized table syrups
|
(k)
Sweetener
|
(k)
2,000 ppm
|
n/a |
Table 9 |
C.1 |
Calcium Saccharin |
n/a |
(a)
Breath fresheners
|
(a)
Sweetener
|
(a)
If used singly, the amount not to exceed 1,500 ppm, calculated as saccharin. If used in any combination with potassium saccharin, saccharin or sodium saccharin, the total combined amount not to exceed 1,500 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
C.1 |
Calcium Saccharin |
n/a |
(b)
Chewing gum
|
(b)
Sweetener
|
(b)
If used singly, the amount not to exceed 2,500 ppm, calculated as saccharin. If used in any combination with potassium saccharin, saccharin or sodium saccharin, the total combined amount not to exceed 2,500 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
C.1 |
Calcium Saccharin |
n/a |
(c)
Preoperative beverages
|
(c)
Sweetener
|
(c)
If used singly, the amount not to exceed 300 ppm, calculated as saccharin. If used in any combination with potassium saccharin, saccharin or sodium saccharin, the total combined amount not to exceed 300 ppm, calculated as saccharin.
|
NOM/ADM-0066 |
Table 9 |
C.1 |
Calcium Saccharin |
n/a |
(d)
Table-top sweeteners
|
(d)
Sweetener
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0072 |
Table 9 |
C.1 |
Calcium Saccharin |
n/a |
(e)
Topping mixes; Toppings
|
(e)
Sweetener
|
(e)
If used singly, the amount not to exceed 900 ppm, calculated as saccharin. If used in any combination with potassium saccharin, saccharin or sodium saccharin, the total combined amount not to exceed 900 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
C.1 |
Calcium Saccharin |
n/a |
(f)
Unstandardized alcoholic liqueurs
|
(f)
Sweetener
|
(f)
If used singly, the amount not to exceed 1,200 ppm, calculated as saccharin. If used in any combination with potassium saccharin, saccharin or sodium saccharin, the total combined amount not to exceed 1,200 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
C.1 |
Calcium Saccharin |
n/a |
(g)
Unstandardized canned fruits
|
(g)
Sweetener
|
(g)
If used singly, the amount not to exceed 100 ppm, calculated as saccharin. If used in any combination with potassium saccharin, saccharin or sodium saccharin, the total combined amount not to exceed 100 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
C.1 |
Calcium Saccharin |
n/a |
(h)
Unstandardized carbonated non-alcoholic beverages
|
(h)
Sweetener
|
(h)
If used singly, the amount not to exceed 300 ppm, calculated as saccharin. If used in any combination with potassium saccharin, saccharin or sodium saccharin, the total combined amount not to exceed 300 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
C.1 |
Calcium Saccharin |
n/a |
(i)
Unstandardized frozen desserts
|
(i)
Sweetener
|
(i)
If used singly, the amount not to exceed 25 ppm, calculated as saccharin. If used in any combination with potassium saccharin, saccharin or sodium saccharin, the total combined amount not to exceed 25 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
C.1 |
Calcium Saccharin |
n/a |
(j)
Unstandardized fruit spreads
|
(j)
Sweetener
|
(j)
If used singly, the amount not to exceed 200 ppm, calculated as saccharin. If used in any combination with potassium saccharin, saccharin or sodium saccharin, the total combined amount not to exceed 200 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
E.1 |
Erythritol |
n/a |
(a)
Chewing gum
|
(a)
Sweetener
|
(a)
75%
|
n/a |
Table 9 |
E.1 |
Erythritol |
n/a |
(b)
Coatings for ready-to-eat breakfast cereals; Ready-to-eat breakfast cereals
|
(b)
Sweetener
|
(b)
30% in the coating. The total amount of erythritol not to exceed 11.6% in the ready-to-eat breakfast cereal.
|
NOM/ADM-0194 |
Table 9 |
E.1 |
Erythritol |
n/a |
(c)
Cream fillings; Custard fillings; Fruit fillings; Puddings
|
(c)
Sweetener
|
(c)
10%
|
n/a |
Table 9 |
E.1 |
Erythritol |
n/a |
(d)
Dietetic beverages
|
(d)
Sweetener
|
(d)
3.5%
|
n/a |
Table 9 |
E.1 |
Erythritol |
n/a |
(e)
Dietetic cookies; Dietetic wafers
|
(e)
Sweetener
|
(e)
7%
|
n/a |
Table 9 |
E.1 |
Erythritol |
n/a |
(f)
Fat-based cream fillings; Fat-based cream toppings
|
(f)
Sweetener
|
(f)
60%
|
n/a |
Table 9 |
E.1 |
Erythritol |
n/a |
(g)
Food thickener products
|
(g)
Sweetener
|
(g)
2.0%
|
NOM/ADM-0111 |
Table 9 |
E.1 |
Erythritol |
n/a |
(h)
Fruit-based smoothie beverages; Yogurt
|
(h)
Sweetener
|
(h)
7%
|
n/a |
Table 9 |
E.1 |
Erythritol |
n/a |
(i)
Hard candies
|
(i)
Sweetener
|
(i)
99%
|
n/a |
Table 9 |
E.1 |
Erythritol |
n/a |
(j)
Meal replacement dry beverage mixes
|
(j)
Sweetener
|
(j)
5,100 ppm in the beverage as consumed
|
NOM/ADM-0093 |
Table 9 |
E.1 |
Erythritol |
n/a |
(k)
Non-alcoholic carbonated water-based fruit-flavoured and sweetened beverages, except cola type beverages
|
(k)
Sweetener
|
(k)
1.5%
|
NOM/ADM-0067 |
Table 9 |
E.1 |
Erythritol |
n/a |
(l)
Nutritional supplement bars; Nutritional supplement pre-cooked (instant) breakfast cereals
|
(l)
Sweetener
|
(l)
300 ppm
|
NOM/ADM-0093 |
Table 9 |
E.1 |
Erythritol |
n/a |
(m)
Nutritional supplement dry beverage mixes
|
(m)
Sweetener
|
(m)
300 ppm in the beverage as consumed
|
NOM/ADM-0093 |
Table 9 |
E.1 |
Erythritol |
n/a |
(n)
Soft candies
|
(n)
Sweetener
|
(n)
40%
|
n/a |
Table 9 |
E.1 |
Erythritol |
n/a |
(o)
Syrups; Toppings
|
(o)
Sweetener
|
(o)
15%
|
n/a |
Table 9 |
E.1 |
Erythritol |
n/a |
(p)
Table-top sweeteners
|
(p)
Sweetener
|
(p)
Good Manufacturing Practice
|
n/a |
Table 9 |
E.1 |
Erythritol |
n/a |
(q)
Unstandardized alcoholic beverages
|
(q)
Sweetener
|
(q)
3.5%
|
n/a |
Table 9 |
E.1 |
Erythritol |
n/a |
(r)
Unstandardized bakery products
|
(r)
Sweetener
|
(r)
10%
|
NOM/ADM-0210 |
Table 9 |
E.1 |
Erythritol |
n/a |
(s)
Unstandardized dairy-based beverages
|
(s)
Sweetener
|
(s)
2.5%
|
n/a |
Table 9 |
E.1 |
Erythritol |
n/a |
(t)
Unstandardized frozen desserts
|
(t)
Sweetener
|
(t)
5%
|
n/a |
Table 9 |
E.1 |
Erythritol |
n/a |
(u)
Unstandardized fruit spreads
|
(u)
Sweetener
|
(u)
14%
|
n/a |
Table 9 |
H.1 |
Hydrogenated Starch Hydrolysates |
n/a |
Unstandardized foods |
Sweetener |
Good Manufacturing Practice |
n/a |
|
I.1 |
Isomalt |
n/a |
Unstandardized foods |
Sweetener |
Good Manufacturing Practice |
n/a |
Table 9 |
L.1 |
Lactitol |
n/a |
Unstandardized foods |
Sweetener |
Good Manufacturing Practice |
n/a |
Table 9 |
M.1 |
Maltitol |
n/a |
Unstandardized foods |
Sweetener |
Good Manufacturing Practice |
n/a |
Table 9 |
M.2 |
Maltitol syrup |
n/a |
Unstandardized foods |
Sweetener |
Good Manufacturing Practice |
n/a |
Table 9 |
M.3 |
Mannitol |
n/a |
Unstandardized foods |
Sweetener |
Good Manufacturing Practice |
n/a |
Table 9 |
M.4 |
Monk Fruit Extract |
n/a |
Table-top sweeteners |
Sweetener |
8,000 ppm calculated as mogroside V |
NOM/ADM-0019 |
Table 9 |
N.1 |
Neotame |
n/a |
(a)
Breakfast cereals
|
(a)
Sweetener
|
(a)
160 ppm
|
n/a |
Table 9 |
N.1 |
Neotame |
n/a |
(b)
Breath fresheners; Chewing gum
|
(b)
Sweetener
|
(b)
320 ppm
|
n/a |
Table 9 |
N.1 |
Neotame |
n/a |
(c)
Confectionery glazes for snack foods; Sweetened coating mixes for snack foods; Sweetened seasonings for snack foods
|
(c)
Sweetener
|
(c)
32 ppm
|
n/a |
Table 9 |
N.1 |
Neotame |
n/a |
(d)
Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized dessert mixes; Unstandardized desserts; Yogurt
|
(d)
Sweetener
|
(d)
100 ppm in the food as consumed
|
n/a |
Table 9 |
N.1 |
Neotame |
n/a |
(e)
Nut spreads; Peanut spreads; Unstandardized salad dressings
|
(e)
Sweetener
|
(e)
20 ppm
|
n/a |
Table 9 |
N.1 |
Neotame |
n/a |
(f)
Table-top sweeteners
|
(f)
Sweetener
|
(f)
Good Manufacturing Practice
|
n/a |
Table 9 |
N.1 |
Neotame |
n/a |
(g)
Unstandardized bakery products
|
(g)
Sweetener
|
(g)
130 ppm in the food as consumed
|
NOM/ADM-0210 |
Table 9 |
N.1 |
Neotame |
n/a |
(h)
Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages
|
(h)
Sweetener
|
(h)
30 ppm in the beverage as consumed
|
n/a |
Table 9 |
N.1 |
Neotame |
n/a |
(i)
Unstandardized condiments
|
(i)
Sweetener
|
(i)
70 ppm
|
n/a |
Table 9 |
N.1 |
Neotame |
n/a |
(j)
Unstandardized confectionery; Unstandardized confectionery coatings
|
(j)
Sweetener
|
(j)
100 ppm
|
n/a |
Table 9 |
N.1 |
Neotame |
n/a |
(k)
Unstandardized fruit spreads; Unstandardized purées; Unstandardized sauces; Unstandardized table syrups
|
(k)
Sweetener
|
(k)
70 ppm
|
n/a |
Table 9 |
P.1 |
Potassium Saccharin |
n/a |
(a)
Breath fresheners
|
(a)
Sweetener
|
(a)
If used singly, the amount not to exceed 1,500 ppm, calculated as saccharin. If used in any combination with calcium saccharin, saccharin or sodium saccharin, the total combined amount not to exceed 1,500 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
P.1 |
Potassium Saccharin |
n/a |
(b)
Chewing gum
|
(b)
Sweetener
|
(b)
If used singly, the amount not to exceed 2,500 ppm, calculated as saccharin. If used in any combination with calcium saccharin, saccharin or sodium saccharin, the total combined amount not to exceed 2,500 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
P.1 |
Potassium Saccharin |
n/a |
(c)
Preoperative beverages
|
(c)
Sweetener
|
(c)
If used singly, the amount not to exceed 300 ppm, calculated as saccharin. If used in any combination with calcium saccharin, saccharin or sodium saccharin, the total combined amount not to exceed 300 ppm, calculated as saccharin.
|
NOM/ADM-0066 |
Table 9 |
P.1 |
Potassium Saccharin |
n/a |
(d)
Table-top sweeteners
|
(d)
Sweetener
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0072 |
Table 9 |
P.1 |
Potassium Saccharin |
n/a |
(e)
Topping mixes; Toppings
|
(e)
Sweetener
|
(e)
If used singly, the amount not to exceed 900 ppm, calculated as saccharin. If used in any combination with calcium saccharin, saccharin or sodium saccharin, the total combined amount not to exceed 900 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
P.1 |
Potassium Saccharin |
n/a |
(f)
Unstandardized alcoholic liqueurs
|
(f)
Sweetener
|
(f)
If used singly, the amount not to exceed 1,200 ppm, calculated as saccharin. If used in any combination with calcium saccharin, saccharin or sodium saccharin, the total combined amount not to exceed 1,200 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
P.1 |
Potassium Saccharin |
n/a |
(g)
Unstandardized canned fruits
|
(g)
Sweetener
|
(g)
If used singly, the amount not to exceed 100 ppm, calculated as saccharin. If used in any combination with calcium saccharin, saccharin or sodium saccharin, the total combined amount not to exceed 100 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
P.1 |
Potassium Saccharin |
n/a |
(h)
Unstandardized carbonated non-alcoholic beverages
|
(h)
Sweetener
|
(h)
If used singly, the amount not to exceed 300 ppm, calculated as saccharin. If used in any combination with calcium saccharin, saccharin or sodium saccharin, the total combined amount not to exceed 300 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
P.1 |
Potassium Saccharin |
n/a |
(i)
Unstandardized frozen desserts
|
(i)
Sweetener
|
(i)
If used singly, the amount not to exceed 25 ppm, calculated as saccharin. If used in any combination with calcium saccharin, saccharin or sodium saccharin, the total combined amount not to exceed 25 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
P.1 |
Potassium Saccharin |
n/a |
(j)
Unstandardized fruit spreads
|
(j)
Sweetener
|
(j)
If used singly, the amount not to exceed 200 ppm, calculated as saccharin. If used in any combination with calcium saccharin, saccharin or sodium saccharin, the total combined amount not to exceed 200 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
S.1 |
Saccharin |
n/a |
(a)
Breath fresheners
|
(a)
Sweetener
|
(a)
If used singly, the amount not to exceed 1,500 ppm. If used in any combination with calcium saccharin, potassium saccharin or sodium saccharin, the total combined amount not to exceed 1,500 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
S.1 |
Saccharin |
n/a |
(b)
Chewing gum
|
(b)
Sweetener
|
(b)
If used singly, the amount not to exceed 2,500 ppm. If used in any combination with calcium saccharin, potassium saccharin or sodium saccharin, the total combined amount not to exceed 2,500 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
S.1 |
Saccharin |
n/a |
(c)
Preoperative beverages
|
(c)
Sweetener
|
(c)
If used singly, the amount not to exceed 300 ppm. If used in any combination with calcium saccharin, potassium saccharin or sodium saccharin, the total combined amount not to exceed 300 ppm, calculated as saccharin.
|
NOM/ADM-0066 |
Table 9 |
S.1 |
Saccharin |
n/a |
(d)
Table-top sweeteners
|
(d)
Sweetener
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0072 |
Table 9 |
S.1 |
Saccharin |
n/a |
(e)
Topping mixes; Toppings
|
(e)
Sweetener
|
(e)
If used singly, the amount not to exceed 900 ppm. If used in any combination with calcium saccharin, potassium saccharin or sodium saccharin, the total combined amount not to exceed 900 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
S.1 |
Saccharin |
n/a |
(f)
Unstandardized alcoholic liqueurs
|
(f)
Sweetener
|
(f)
If used singly, the amount not to exceed 1,200 ppm. If used in any combination with calcium saccharin, potassium saccharin or sodium saccharin, the total combined amount not to exceed 1,200 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
S.1 |
Saccharin |
n/a |
(g)
Unstandardized canned fruits
|
(g)
Sweetener
|
(g)
If used singly, the amount not to exceed 100 ppm. If used in any combination with calcium saccharin, potassium saccharin or sodium saccharin, the total combined amount not to exceed 100 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
S.1 |
Saccharin |
n/a |
(h)
Unstandardized carbonated non-alcoholic beverages
|
(h)
Sweetener
|
(h)
If used singly, the amount not to exceed 300 ppm. If used in any combination with calcium saccharin, potassium saccharin or sodium saccharin, the total combined amount not to exceed 300 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
S.1 |
Saccharin |
n/a |
(i)
Unstandardized frozen desserts
|
(i)
Sweetener
|
(i)
If used singly, the amount not to exceed 25 ppm. If used in any combination with calcium saccharin, potassium saccharin or sodium saccharin, the total combined amount not to exceed 25 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
S.1 |
Saccharin |
n/a |
(j)
Unstandardized fruit spreads
|
(j)
Sweetener
|
(j)
If used singly, the amount not to exceed 200 ppm. If used in any combination with calcium saccharin, potassium saccharin or sodium saccharin, the total combined amount not to exceed 200 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
S.2 |
Sodium Saccharin |
n/a |
(a)
Breath fresheners
|
(a)
Sweetener
|
(a)
If used singly, the amount not to exceed 1,500 ppm, calculated as saccharin. If used in any combination with calcium saccharin, potassium saccharin or saccharin, the total combined amount not to exceed 1,500 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
S.2 |
Sodium Saccharin |
n/a |
(b)
Chewing gum
|
(b)
Sweetener
|
(b)
If used singly, the amount not to exceed 2,500 ppm, calculated as saccharin. If used in any combination with calcium saccharin, potassium saccharin or saccharin, the total combined amount not to exceed 2,500 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
S.2 |
Sodium Saccharin |
n/a |
(c)
Preoperative beverages
|
(c)
Sweetener
|
(c)
If used singly, the amount not to exceed 300 ppm, calculated as saccharin. If used in any combination with calcium saccharin, potassium saccharin or saccharin, the total combined amount not to exceed 300 ppm, calculated as saccharin.
|
NOM/ADM-0066 |
Table 9 |
S.2 |
Sodium Saccharin |
n/a |
(d)
Table-top sweeteners
|
(d)
Sweetener
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0072 |
Table 9 |
S.2 |
Sodium Saccharin |
n/a |
(e)
Topping mixes; Toppings
|
(e)
Sweetener
|
(e)
If used singly, the amount not to exceed 900 ppm, calculated as saccharin. If used in any combination with calcium saccharin, potassium saccharin or saccharin, the total combined amount not to exceed 900 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
S.2 |
Sodium Saccharin |
n/a |
(f)
Unstandardized alcoholic liqueurs
|
(f)
Sweetener
|
(f)
If used singly, the amount not to exceed 1,200 ppm, calculated as saccharin. If used in any combination with calcium saccharin, potassium saccharin or saccharin, the total combined amount not to exceed 1,200 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
S.2 |
Sodium Saccharin |
n/a |
(g)
Unstandardized canned fruits
|
(g)
Sweetener
|
(g)
If used singly, the amount not to exceed 100 ppm, calculated as saccharin. If used in any combination with calcium saccharin, potassium saccharin or saccharin, the total combined amount not to exceed 100 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
S.2 |
Sodium Saccharin |
n/a |
(h)
Unstandardized carbonated non-alcoholic beverages
|
(h)
Sweetener
|
(h)
If used singly, the amount not to exceed 300 ppm, calculated as saccharin. If used in any combination with calcium saccharin, potassium saccharin or saccharin, the total combined amount not to exceed 300 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
S.2 |
Sodium Saccharin |
n/a |
(i)
Unstandardized frozen desserts
|
(i)
Sweetener
|
(i)
If used singly, the amount not to exceed 25 ppm, calculated as saccharin If used in any combination with calcium saccharin, potassium saccharin or saccharin, the total combined amount not to exceed 25 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
S.2 |
Sodium Saccharin |
n/a |
(j)
Unstandardized fruit spreads
|
(j)
Sweetener
|
(j)
If used singly, the amount not to exceed 200 ppm, calculated as saccharin. If used in any combination with calcium saccharin, potassium saccharin or saccharin, the total combined amount not to exceed 200 ppm, calculated as saccharin.
|
NOM/ADM-0026 |
Table 9 |
S.3 |
Sorbitol |
n/a |
(a)
Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document
|
(a)
Sweetener
|
(a)
6.0%
|
NOM/ADM-0122 |
Table 9 |
S.3 |
Sorbitol |
n/a |
(b)
Unstandardized foods
|
(b)
Sweetener
|
(b)
Good Manufacturing Practice
|
n/a |
Table 9 |
S.4 |
Sorbitol Syrup |
n/a |
Unstandardized foods |
Sweetener |
Good Manufacturing Practice |
n/a |
Table 9 |
S.5 |
Steviol Glycosides |
Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM |
(a)
Breakfast cereals; Confectionery glazes for snack foods; Nut spreads; Peanut spreads; Sweetened coating mixes for snack foods; Sweetened seasonings for snack foods; Unstandardized chocolate confectionery; Unstandardized chocolate flavoured confectionery coatings; Unstandardized fruit spreads; Unstandardized purées; Unstandardized salad dressings; Unstandardized sauces; Unstandardized table syrups
|
(a)
Sweetener
|
(a)
350 ppm in the food as consumed, calculated as steviol equivalents
|
NOM/ADM-0169
NOM/ADM-0151
NOM/ADM-0132
NOM/ADM-0102
NOM/ADM-0002
|
Table 9 |
S.5 |
Steviol Glycosides |
Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM |
(b)
Breath fresheners; Chewing gum
|
(b)
Sweetener
|
(b)
3,500 ppm, calculated as steviol equivalents
|
NOM/ADM-0169
NOM/ADM-0151
NOM/ADM-0132
NOM/ADM-0102
NOM/ADM-0002
|
Table 9 |
S.5 |
Steviol Glycosides |
Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM |
(c)
Canned (naming the fruit or fruits); Unstandardized canned fruits
|
(c)
Sweetener
|
(c)
120 ppm, calculated as steviol equivalents
|
NOM/ADM-0169
NOM/ADM-0151
NOM/ADM-0132
NOM/ADM-0131
|
Table 9 |
S.5 |
Steviol Glycosides |
Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM |
(d)
Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized bakery products; Unstandardized dessert mixes; Unstandardized desserts; Yogurt
|
(d)
Sweetener
|
(d)
350 ppm in the food as consumed, calculated as steviol equivalents
|
NOM/ADM-0210
NOM/ADM-0169
NOM/ADM-0151
NOM/ADM-0132
NOM/ADM-0102
NOM/ADM-0002
|
Table 9 |
S.5 |
Steviol Glycosides |
Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM |
(e)
Meal replacement bars; Nutritional supplement bars
|
(e)
Sweetener
|
(e)
200 ppm, calculated as steviol equivalents
|
NOM/ADM-0169
NOM/ADM-0151
NOM/ADM-0132
NOM/ADM-0102
NOM/ADM-0078
NOM/ADM-0022
|
Table 9 |
S.5 |
Steviol Glycosides |
Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM |
(f)
(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
|
(f)
Sweetener
|
(f)
200 ppm, calculated as steviol equivalents
|
NOM/ADM-0169
NOM/ADM-0151
NOM/ADM-0133
|
Table 9 |
S.5 |
Steviol Glycosides |
Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM |
(g)
Table-top sweeteners
|
(g)
Sweetener
|
(g)
Good Manufacturing Practice
|
NOM/ADM-0169
NOM/ADM-0151
NOM/ADM-0132
NOM/ADM-0102
NOM/ADM-0002
|
Table 9 |
S.5 |
Steviol Glycosides |
Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM |
(h)
Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages
|
(h)
Sweetener
|
(h)
200 ppm in the beverage as consumed, calculated as steviol equivalents
|
NOM/ADM-0169
NOM/ADM-0151
NOM/ADM-0132
NOM/ADM-0102
NOM/ADM-0002
|
Table 9 |
S.5 |
Steviol Glycosides |
Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM |
(i)
Unstandardized condiments
|
(i)
Sweetener
|
(i)
130 ppm, calculated as steviol equivalents
|
NOM/ADM-0169
NOM/ADM-0151
NOM/ADM-0132
NOM/ADM-0102
NOM/ADM-0002
|
Table 9 |
S.5 |
Steviol Glycosides |
Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM |
(j)
Unstandardized confectionery, except unstandardized chocolate confectionery; Unstandardized confectionery coatings, except unstandardized chocolate flavoured confectionery coatings
|
(j)
Sweetener
|
(j)
700 ppm, calculated as steviol equivalents
|
NOM/ADM-0169
NOM/ADM-0151
NOM/ADM-0132
NOM/ADM-0102
NOM/ADM-0002
|
Table 9 |
S.5 |
Steviol Glycosides |
Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Stevia rebaudiana Bertoni; Yarrowia lipolytica VRM |
(k)
Unstandardized snack bars
|
(k)
Sweetener
|
(k)
400 ppm, calculated as steviol equivalents
|
NOM/ADM-0169
NOM/ADM-0151
NOM/ADM-0132
NOM/ADM-0102
NOM/ADM-0098
|
Table 9 |
S.6 |
Sucralose |
n/a |
(a)
Breakfast cereals
|
(a)
Sweetener
|
(a)
1,000 ppm
|
n/a |
Table 9 |
S.6 |
Sucralose |
n/a |
(b)
Breath fresheners; Chewing gum
|
(b)
Sweetener
|
(b)
2.5%
|
NOM/ADM-0006 |
Table 9 |
S.6 |
Sucralose |
n/a |
(c)
Canned (naming the fruit or fruits); Unstandardized canned fruits
|
(c)
Sweetener
|
(c)
250 ppm
|
n/a |
Table 9 |
S.6 |
Sucralose |
n/a |
(d)
Confectionery glazes for snack foods; Sweetened coating mixes for snack foods; Sweetened seasonings for snack foods; Unstandardized confectionery; Unstandardized confectionery coatings
|
(d)
Sweetener
|
(d)
700 ppm
|
n/a |
Table 9 |
S.6 |
Sucralose |
n/a |
(e)
Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized dessert mixes; Unstandardized desserts; Yogurt
|
(e)
Sweetener
|
(e)
250 ppm in the food as consumed
|
n/a |
Table 9 |
S.6 |
Sucralose |
n/a |
(e.1)
Liquid protein preparations represented for use under medical supervision and by individuals 18 years of age or older
|
(e.1)
Sweetener
|
(e.1)
800 ppm
|
M-FAA-24-07 |
Table 9 |
S.6 |
Sucralose |
n/a |
(f)
(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
|
(f)
Sweetener
|
(f)
250 ppm
|
NOM/ADM-0133 |
Table 9 |
S.6 |
Sucralose |
n/a |
(g)
Nutritional supplement bars
|
(g)
Sweetener
|
(g)
450 ppm
|
NOM/ADM-0058 |
Table 9 |
S.6 |
Sucralose |
n/a |
(h)
Nutritional supplement dry soup mixes
|
(h)
Sweetener
|
(h)
300 ppm in the soup as consumed
|
NOM/ADM-0082 |
Table 9 |
S.6 |
Sucralose |
n/a |
(i)
Pickles and relishes
|
(i)
Sweetener
|
(i)
150 ppm
|
n/a |
Table 9 |
S.6 |
Sucralose |
n/a |
(j)
Protein isolate and uncooked cornstarch-based snack bars
|
(j)
Sweetener
|
(j)
2,000 ppm
|
NOM/ADM-0058 |
Table 9 |
S.6 |
Sucralose |
n/a |
(k)
Pudding mixes; Puddings
|
(k)
Sweetener
|
(k)
400 ppm in the food as consumed
|
n/a |
Table 9 |
S.6 |
Sucralose |
n/a |
(l)
Table-top sweeteners
|
(l)
Sweetener
|
(l)
Good Manufacturing Practice
|
n/a |
Table 9 |
S.6 |
Sucralose |
n/a |
(m)
Unstandardized alcoholic beverages
|
(m)
Sweetener
|
(m)
700 ppm
|
n/a |
Table 9 |
S.6 |
Sucralose |
n/a |
(n)
Unstandardized bakery products
|
(n)
Sweetener
|
(n)
650 ppm in the food as consumed
|
NOM/ADM-0210 |
Table 9 |
S.6 |
Sucralose |
n/a |
(o)
Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages; Unstandardized dairy beverages
|
(o)
Sweetener
|
(o)
250 ppm in the beverage as consumed
|
n/a |
Table 9 |
S.6 |
Sucralose |
n/a |
(p)
Unstandardized condiments; Unstandardized salad dressings
|
(p)
Sweetener
|
(p)
400 ppm
|
n/a |
Table 9 |
S.6 |
Sucralose |
n/a |
(q)
Unstandardized fruit spreads
|
(q)
Sweetener
|
(q)
450 ppm
|
n/a |
Table 9 |
S.6 |
Sucralose |
n/a |
(r)
Unstandardized processed fruit and vegetable products, except unstandardized canned fruits
|
(r)
Sweetener
|
(r)
150 ppm
|
n/a |
Table 9 |
S.6 |
Sucralose |
n/a |
(s)
Unstandardized table syrups
|
(s)
Sweetener
|
(s)
1,500 ppm
|
n/a |
Table 9 |
T.1 |
Thaumatin |
n/a |
(a)
Breath fresheners; Chewing gum
|
(a)
Sweetener
|
(a)
500 ppm
|
n/a |
Table 9 |
T.1 |
Thaumatin |
n/a |
(b)
(Naming the flavour) flavour; Unstandardized flavouring preparations
|
(b)
Sweetener
|
(b)
100 ppm
|
n/a |
Table 9 |
T.1 |
Thaumatin |
n/a |
(c)
Salt substitutes
|
(c)
Sweetener
|
(c)
400 ppm
|
n/a |
Table 9 |
X.1 |
Xylitol |
n/a |
Unstandardized foods |
Sweetener |
Good Manufacturing Practice |
n/a |
10. List of Permitted Acidity Regulators and Acid-Reacting Materials |
Table 10 |
A.1 |
Acetic Acid |
n/a |
(a) Canned asparagus |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
A.1 |
Acetic Acid |
n/a |
(b) Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients); (Naming the variety) whey cheese |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
A.1 |
Acetic Acid |
n/a |
(c) Gelatin |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
A.1 |
Acetic Acid |
n/a |
(d) Unstandardized foods |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
Table 10 |
A.2 |
Adipic Acid |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
A.3 |
Ammonium Aluminum Sulphate |
n/a |
(a) Baking powder |
(a) Acid-reacting material |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
A.3 |
Ammonium Aluminum Sulphate |
n/a |
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
A.4 |
Ammonium Bicarbonate |
n/a |
(a) Cocoa products as defined in Volume 4 of the Food Compositional Standards Document |
(a) Acidity regulator |
(a) Good Manufacturing Practice. If used singly, the amount of ammonium bicarbonate in neutralizing value, calculated from its weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. If used in any combination with other acidity regulators, the total combined amount of these acidity regulators in neutralizing value, calculated from their respective weight not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. This total combined amount does not include any of citric acid, phosphoric acid or tartaric acid that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 10 |
A.4 |
Ammonium Bicarbonate |
n/a |
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
A.5 |
Ammonium Carbonate |
n/a |
(a) Cocoa products as defined in Volume 4 of the Food Compositional Standards Document |
(a) Acidity regulator |
(a) Good Manufacturing Practice. If used singly, the amount of ammonium carbonate in neutralizing value, calculated from its weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. If used in any combination with other acidity regulators, the total combined amount of these acidity regulators in neutralizing value, calculated from their respective weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. This total combined amount does not include any of citric acid, phosphoric acid or tartaric acid that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 10 |
A.5 |
Ammonium Carbonate |
n/a |
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
A.6 |
Ammonium Citrate, Dibasic |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
A.7 |
Ammonium Citrate, Monobasic |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
A.8 |
Ammonium Hydroxide |
n/a |
(a) Cocoa products as defined in Volume 4 of the Food Compositional Standards Document |
(a) Acidity regulator |
(a) Good Manufacturing Practice. If used singly, the amount of ammonium hydroxide in neutralizing value, calculated from its weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. If used in any combination with other acidity regulators, the total combined amount of these acidity regulators in neutralizing value, calculated from their respective weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. This total combined amount does not include any of citric acid, phosphoric acid or tartaric acid that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 10 |
A.8 |
Ammonium Hydroxide |
n/a |
(b) Gelatin |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
A.8 |
Ammonium Hydroxide |
n/a |
(c) Unstandardized foods |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
A.9 |
Ammonium Phosphate, Dibasic |
n/a |
(a) Bacterial cultures |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
A.9 |
Ammonium Phosphate, Dibasic |
n/a |
(b) Baking powder |
(b) Acid-reacting material |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
A.9 |
Ammonium Phosphate, Dibasic |
n/a |
(c) Beer |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
A.9 |
Ammonium Phosphate, Dibasic |
n/a |
(d) Unstandardized bakery products |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
Table 10 |
A.10 |
Ammonium Phosphate, Monobasic |
n/a |
(a) Bacterial cultures |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
A.10 |
Ammonium Phosphate, Monobasic |
n/a |
(b) Baking powder |
(b) Acid-reacting material |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
A.10 |
Ammonium Phosphate, Monobasic |
n/a |
(c) Beer |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
A.10 |
Ammonium Phosphate, Monobasic |
n/a |
(d) Uncultured buttermilk |
(d) Acidity regulator |
(d) 1,000 ppm |
n/a |
Table 10 |
A.10 |
Ammonium Phosphate, Monobasic |
n/a |
(e) Unstandardized bakery products |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
Table 10 |
C.1 |
Calcium Acetate |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
C.1 |
Calcium Acetate |
n/a |
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
C.2 |
Calcium Acid Pyrophosphate |
n/a |
(a) Baking powder |
(a) Acid-reacting material |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
C.2 |
Calcium Acid Pyrophosphate |
n/a |
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
C.3 |
Calcium Carbonate |
n/a |
(a) Cocoa products as defined in Volume 4 of the Food Compositional Standards Document |
(a) Acidity regulator |
(a) Good Manufacturing Practice. If used singly, the amount of calcium carbonate in neutralizing value, calculated from its weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. If used in any combination with other acidity regulators, the total combined amount of these acidity regulators in neutralizing value, calculated from their respective weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. This total combined amount does not include any of citric acid, phosphoric acid or tartaric acid that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 10 |
C.3 |
Calcium Carbonate |
n/a |
(b) Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients); (Naming the variety) whey cheese |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
C.3 |
Calcium Carbonate |
n/a |
(c) Fruit wine; Wine |
(c) Acidity regulator |
(c) Good Manufacturing Practice. The content of tartaric acid in the finished wine not to be less than 1,500 ppm weight by volume. |
n/a |
Table 10 |
C.3 |
Calcium Carbonate |
n/a |
(d) Grape juice |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
Table 10 |
C.3 |
Calcium Carbonate |
n/a |
(e) Ice cream mix; Ice milk mix |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
Table 10 |
C.3 |
Calcium Carbonate |
n/a |
(f) Infant cereal products |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
NOM/ADM-0047 |
Table 10 |
C.3 |
Calcium Carbonate |
n/a |
(g) Unstandardized foods |
(g) Acidity regulator |
(g) Good Manufacturing Practice |
n/a |
Table 10 |
C.4 |
Calcium Chloride |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
C.4 |
Calcium Chloride |
n/a |
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
C.5 |
Calcium Citrate |
n/a |
(a) Infant formula |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
C.5 |
Calcium Citrate |
n/a |
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
C.6 |
Calcium Fumarate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
C.7 |
Calcium Gluconate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
C.8 |
Calcium Hydroxide |
n/a |
(a) Bacterial cultures |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
C.8 |
Calcium Hydroxide |
n/a |
(b) Beer |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
C.8 |
Calcium Hydroxide |
n/a |
(c) Canned peas |
(c) Acidity regulator |
(c) 100 ppm |
n/a |
Table 10 |
C.8 |
Calcium Hydroxide |
n/a |
(d) Grape juice |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
Table 10 |
C.8 |
Calcium Hydroxide |
n/a |
(e) Ice cream mix; Ice milk mix |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
Table 10 |
C.8 |
Calcium Hydroxide |
n/a |
(f) Infant formula |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
n/a |
Table 10 |
C.8 |
Calcium Hydroxide |
n/a |
(g) Unstandardized foods |
(g) Acidity regulator |
(g) Good Manufacturing Practice |
n/a |
Table 10 |
C.9 |
Calcium Lactate |
n/a |
(a) Baking powder |
(a) Acid-reacting material |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
C.9 |
Calcium Lactate |
n/a |
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
C.10 |
Calcium Oxide |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
C.10 |
Calcium Oxide |
n/a |
(b) Gelatin |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
C.10 |
Calcium Oxide |
n/a |
(c) Ice cream mix; Ice milk mix |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
C.10 |
Calcium Oxide |
n/a |
(d) Unstandardized foods |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
Table 10 |
C.11 |
Calcium Phosphate, Dibasic |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
| Table 10 |
C.12 |
Calcium Phosphate, Monobasic |
n/a |
(a) Baking powder |
(a) Acid-reacting material |
(a) Good Manufacturing Practice |
n/a |
| Table 10 |
C.12 |
Calcium Phosphate, Monobasic |
n/a |
(b) Beer |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
| Table 10 |
C.12 |
Calcium Phosphate, Monobasic |
n/a |
(c) Unstandardized foods |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
C.13 |
Calcium Phosphate, Tribasic |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
C.14 |
Calcium Sulphate |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
C.14 |
Calcium Sulphate |
n/a |
(b) Fruit wine; Wine |
(b) Acidity regulator |
(b) Good Manufacturing Practice. The content of soluble sulphates in the finished wine not to exceed 2,000 ppm weight by volume, calculated as potassium sulphate. |
n/a |
Table 10 |
C.15 |
Carbon Dioxide |
n/a |
Milk used in the manufacture of (naming the variety) cheese |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
C.16 |
Citric Acid |
n/a |
(a) Apple and (naming the fruit or fruits) jam; Fig marmalade; Fig marmalade with pectin; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly; (Naming the fruit or fruits) jelly with pectin; (Naming the citrus fruit or fruits) marmalade; (Naming the citrus fruit or fruits) marmalade with pectin; Pineapple marmalade; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam |
(a) Acidity regulator |
(a) Good Manufacturing Practice in accordance with sections 10.4.1, 10.4.2, 10.4.3, 10.4.4, 10.4.5, 10.4.6, 10.4.7, 10.4.9 and 10.4.10 of Volume 10 of the Food Compositional Standards Document |
n/a |
Table 10 |
C.16 |
Citric Acid |
n/a |
(b) Apricot nectar; Beans; Beans with pork; Canned (naming the fruit or fruits); Canned (naming the vegetable or vegetables); Canned mushrooms; Canned tomatoes; Concentrated tomato paste; Frozen (naming the fruit or fruits); Frozen (naming the vegetable or vegetables); Frozen mushrooms; Grape juice; Mincemeat; Olives; Peach nectar; Pear nectar; Pickles and relishes; Tomato juice; Tomato paste; Tomato pulp; Tomato puree |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
C.16 |
Citric Acid |
n/a |
(c) Beer |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
C.16 |
Citric Acid |
n/a |
(d) Blackstrap molasses destined for the manufacture of confectionery glazes for snack foods |
(d) Acidity regulator |
(d) Good Manufacturing Practice. To be used with asparaginase in accordance with item A.6 of the List of Permitted Food Enzymes . |
NOM/ADM-0105 |
Table 10 |
C.16 |
Citric Acid |
n/a |
(e) Calorie-reduced margarine; Margarine |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
Table 10 |
C.16 |
Citric Acid |
n/a |
(f) Cider; Fruit wine; Honey wine; Wine |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
n/a |
Table 10 |
C.16 |
Citric Acid |
n/a |
(g) Cocoa products as defined in Volume 4 of the Food Compositional Standards Document |
(g) Acidity regulator |
(g) Used as such or in aqueous solution. If used singly, the amount not to exceed 1.0%, calculated on a fat-free basis. If used in combination with tartaric acid, the total combined amount not to exceed 1.0%, calculated on a fat-free basis. |
n/a |
Table 10 |
C.16 |
Citric Acid |
n/a |
(h) Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); 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; Processed (naming the variety) 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 with (naming the added ingredients); Sherbet; (Naming the variety) whey cheese |
(h) Acidity regulator |
(h) Good Manufacturing Practice |
n/a |
Table 10 |
C.16 |
Citric Acid |
n/a |
(i) Dried egg-white; Dried whole egg; Dried yolk; Frozen egg-white; Frozen whole egg; Frozen yolk; Liquid egg-white; Liquid whole egg; Liquid yolk |
(i) Acidity regulator |
(i) Good Manufacturing Practice |
n/a |
Table 10 |
C.16 |
Citric Acid |
n/a |
(j) French dressing; Mayonnaise; Salad dressing |
(j) Acidity regulator |
(j) Good Manufacturing Practice |
n/a |
Table 10 |
C.16 |
Citric Acid |
n/a |
(k) Frozen crustaceans; Frozen fish; Frozen fish fillets; Frozen frogs; Frozen marine mammals; Frozen minced fish; Frozen molluscs; Glaze for frozen fish; Other frozen marine invertebrates; Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations ); Preserved fish or preserved meat (as defined in section B.21.002 of the Food and Drug Regulations ) |
(k) Acidity regulator |
(k) Good Manufacturing Practice |
NOM/ADM-0122 |
Table 10 |
C.16 |
Citric Acid |
n/a |
(l) Gelatin |
(l) Acidity regulator |
(l) Good Manufacturing Practice |
n/a |
Table 10 |
C.16 |
Citric Acid |
n/a |
(m) Infant formula |
(m) Acidity regulator |
(m) Good Manufacturing Practice |
n/a |
Table 10 |
C.16 |
Citric Acid |
n/a |
(n) Unstandardized foods |
(n) Acidity regulator |
(n) Good Manufacturing Practice |
n/a |
Table 10 |
F.1 |
Fumaric Acid |
n/a |
(a) Fruit wine; Wine |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
F.1 |
Fumaric Acid |
n/a |
(b) Gelatin |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
F.1 |
Fumaric Acid |
n/a |
(c) Unstandardized foods |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
G.1 |
Gluconic Acid |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
G.2 |
Glucono δ-Lactone |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
H.1 |
Hydrochloric Acid |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
H.1 |
Hydrochloric Acid |
n/a |
(b) Gelatin |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
H.1 |
Hydrochloric Acid |
n/a |
(c) Infant formula |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
H.1 |
Hydrochloric Acid |
n/a |
(d) Unstandardized foods |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
NOM / ADM - 0163 |
Table 10 |
L.1 |
Lactic Acid |
n/a |
(a) Baking powder |
(a) Acid-reacting material |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
L.1 |
Lactic Acid |
n/a |
(b) Beer |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
L.1 |
Lactic Acid |
n/a |
(c) Bread; Cider; Cottage cheese; Creamed cottage cheese; Dried egg-white; Dried whole egg; Dried yolk; French dressing; Frozen egg-white; Frozen whole egg; Frozen yolk; Ice cream mix; Ice milk mix; Liquid egg-white; Liquid whole egg; Liquid yolk; Mayonnaise; Olives; Pickles and relishes; Salad dressing; Sherbet |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
L.1 |
Lactic Acid |
n/a |
(d) Calorie-reduced margarine; Margarine |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
Table 10 |
L.1 |
Lactic Acid |
n/a |
(e) Canned pears; Canned strawberries |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
Table 10 |
L.1 |
Lactic Acid |
n/a |
(f) Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients); (Naming the variety) whey cheese |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
n/a |
Table 10 |
L.1 |
Lactic Acid |
n/a |
(g) Fruit wine; Wine |
(g) Acidity regulator |
(g) Good Manufacturing Practice |
n/a |
Table 10 |
L.1 |
Lactic Acid |
n/a |
(h) Unstandardized foods |
(h) Acidity regulator |
(h) Good Manufacturing Practice |
n/a |
Table 10 |
M.1 |
Magnesium Carbonate |
n/a |
(a) Cocoa products as defined in Volume 4 of the Food Compositional Standards Document |
(a) Acidity regulator |
(a) Good Manufacturing Practice. If used singly, the amount of magnesium carbonate in neutralizing value, calculated from its weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. If used in any combination with other acidity regulators, the total combined amount of these acidity regulators in neutralizing value, calculated from their respective weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. This total combined amount does not include any of citric acid, phosphoric acid or tartaric acid that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 10 |
M.1 |
Magnesium Carbonate |
n/a |
(b) Ice cream mix; Ice milk mix |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
M.1 |
Magnesium Carbonate |
n/a |
(c) Unstandardized foods |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
M.2 |
Magnesium Citrate |
n/a |
Soft drinks |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
M.3 |
Magnesium Fumarate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
M.4 |
Magnesium Hydroxide |
n/a |
(a) Bacterial cultures |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
M.4 |
Magnesium Hydroxide |
n/a |
(b) Canned peas |
(b) Acidity regulator |
(b) 500 ppm |
n/a |
Table 10 |
M.4 |
Magnesium Hydroxide |
n/a |
(c) Cocoa products as defined in Volume 4 of the Food Compositional Standards Document |
(c) Acidity regulator |
(c) Good Manufacturing Practice. If used singly, the amount of magnesium hydroxide in neutralizing value, calculated from its weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. If used in any combination with other acidity regulators, the total combined amount of these acidity regulators in neutralizing value, calculated from their respective weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. This total combined amount does not include any of citric acid, phosphoric acid or tartaric acid that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 10 |
M.4 |
Magnesium Hydroxide |
n/a |
(d) Gelatin |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
Table 10 |
M.4 |
Magnesium Hydroxide |
n/a |
(e) Ice cream mix; Ice milk mix |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
Table 10 |
M.5 |
Magnesium Oxide |
n/a |
Ice cream mix; Ice milk mix |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
M.6 |
Magnesium Phosphate |
n/a |
Bacterial cultures |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
M.7 |
Magnesium Sulphate |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
M.7 |
Magnesium Sulphate |
n/a |
(b) Bacterial cultures |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
M.8 |
Malic Acid |
n/a |
(a) Apple and (naming the fruit or fruits) jam; Fig marmalade; Fig marmalade with pectin; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly; (Naming the fruit or fruits) jelly with pectin; (Naming the citrus fruit or fruits) marmalade; (Naming the citrus fruit or fruits) marmalade with pectin; Pineapple marmalade; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam |
(a) Acidity regulator |
(a) Good Manufacturing Practique in accordance with sections 10.4.1, 10.4.2, 10.4.3, 10.4.4, 10.4.5, 10.4.6, 10.4.7, 10.4.9. 10.4.10 of Volume 10 of the Food Compositional Standards Document |
n/a |
Table 10 |
M.8 |
Malic Acid |
n/a |
(b) Apricot nectar; Peach nectar; Pear nectar |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
M.8 |
Malic Acid |
n/a |
(c) Canned applesauce; Canned pears; Canned strawberries; Frozen (naming the fruit or fruits) |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
M.8 |
Malic Acid |
n/a |
(d) Canned asparagus |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
Table 10 |
M.8 |
Malic Acid |
n/a |
(e) Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients); (Naming the variety) whey cheese |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
Table 10 |
M.8 |
Malic Acid |
n/a |
(f) Fruit wine; Honey wine; Wine |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
NOM/ADM-0191 |
Table 10 |
M.8 |
Malic Acid |
n/a |
(g) Unstandardized foods |
(g) Acidity regulator |
(g) Good Manufacturing Practice |
n/a |
Table 10 |
M.9 |
Manganese Sulphate |
n/a |
Bacterial cultures |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
M.10 |
Metatartaric Acid |
n/a |
Fruit wine; Wine |
Acidity regulator |
100 ppm |
n/a |
Table 10 |
P.1 |
Phosphoric Acid |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
P.1 |
Phosphoric Acid |
n/a |
(b) Cocoa products as defined in Volume 4 of the Food Compositional Standards Document |
(b) Acidity regulator |
(b) 0.5%, expressed as P 2 O 5 , calculated on a fat-free basis. Used as such or in aqueous solution. |
n/a |
Table 10 |
P.1 |
Phosphoric Acid |
n/a |
(c) Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients); (Naming the variety) whey cheese |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
P.1 |
Phosphoric Acid |
n/a |
(d) Cottage cheese; Creamed cottage cheese; Monoglycerides; Mono- and diglycerides |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
Table 10 |
P.1 |
Phosphoric Acid |
n/a |
(e) Fish protein |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
Table 10 |
P.1 |
Phosphoric Acid |
n/a |
(f) Gelatin |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
n/a |
Table 10 |
P.1 |
Phosphoric Acid |
n/a |
(g) Unstandardized foods |
(g) Acidity regulator |
(g) Good Manufacturing Practice |
n/a |
Table 10 |
P.2 |
Potassium Acid Tartrate |
n/a |
(a) Baking powder |
(a) Acid-reacting material |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
P.2 |
Potassium Acid Tartrate |
n/a |
(b) Fruit wine; Wine |
(b) Acidity regulator |
(b) 4,200 ppm |
n/a |
Table 10 |
P.2 |
Potassium Acid Tartrate |
n/a |
(c) Honey wine |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
P.2 |
Potassium Acid Tartrate |
n/a |
(d) Unstandardized foods |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
Table 10 |
P.3 |
Potassium Aluminum Sulphate |
n/a |
(a) Baking powder |
(a) Acid-reacting material |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
P.3 |
Potassium Aluminum Sulphate |
n/a |
(b) Beer |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
P.3 |
Potassium Aluminum Sulphate |
n/a |
(c) Oil-soluble annatto |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
P.3 |
Potassium Aluminum Sulphate |
n/a |
(d) Unstandardized foods |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
Table 10 |
P.4 |
Potassium Bicarbonate |
n/a |
(a) Baking powder |
(a) Acid-reacting material |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
P.4 |
Potassium Bicarbonate |
n/a |
(b) Calorie-reduced margarine; Margarine |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
P.4 |
Potassium Bicarbonate |
n/a |
(c) Cocoa products as defined in Volume 4 of the Food Compositional Standards Document |
(c) Acidity regulator |
(c) Good Manufacturing Practice. If used singly, the amount of potassium bicarbonate in neutralizing value, calculated from its weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. If used in any combination with other acidity regulators, the total combined amount of these acidity regulators in neutralizing value, calculated from their respective weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. This total combined amount does not include any of citric acid, phosphoric acid or tartaric acid that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 10 |
P.4 |
Potassium Bicarbonate |
n/a |
(d) Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients); (Naming the variety) whey cheese |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
Table 10 |
P.4 |
Potassium Bicarbonate |
n/a |
(e) Fruit wine; Wine |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
Table 10 |
P.4 |
Potassium Bicarbonate |
n/a |
(f) Infant formula |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
n/a |
Table 10 |
P.4 |
Potassium Bicarbonate |
n/a |
(g) Malted milk; Malted milk powder |
(g) Acidity regulator |
(g) Good Manufacturing Practice |
n/a |
Table 10 |
P.4 |
Potassium Bicarbonate |
n/a |
(h) Unstandardized foods |
(h) Acidity regulator |
(h) Good Manufacturing Practice |
n/a |
Table 10 |
P.5 |
Potassium Carbonate |
n/a |
(a) Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of the Food Compositional Standards Document |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
NOM/ADM-0122 |
Table 10 |
P.5 |
Potassium Carbonate |
n/a |
(b) Calorie-reduced margarine; Margarine |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
P.5 |
Potassium Carbonate |
n/a |
(c) Cocoa products as defined in Volume 4 of the Food Compositional Standards Document |
(c) Acidity regulator |
(c) Good Manufacturing Practice. If used singly, the amount of potassium carbonate in neutralizing value, calculated from its weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. If used in any combination with other acidity regulators, the total combined amount of these acidity regulators in neutralizing value, calculated from their respective weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. This total combined amount does not include any of citric acid, phosphoric acid or tartaric acid that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 10 |
P.5 |
Potassium Carbonate |
n/a |
(d) Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients); (Naming the variety) whey cheese |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
Table 10 |
P.5 |
Potassium Carbonate |
n/a |
(e) Fruit wine; Wine |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
Table 10 |
P.5 |
Potassium Carbonate |
n/a |
(f) Unstandardized foods |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
n/a |
Table 10 |
P.6 |
Potassium Chloride |
n/a |
Beer |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
P.7 |
Potassium Citrate |
n/a |
(a) Calorie-reduced margarine; Margarine |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
P.7 |
Potassium Citrate |
n/a |
(b) Fruit wine; Wine |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
P.7 |
Potassium Citrate |
n/a |
(c) Human milk fortifier |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
NOM/ADM-0164 |
Table 10 |
P.7 |
Potassium Citrate |
n/a |
(d) Infant formula |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
Table 10 |
P.7 |
Potassium Citrate |
n/a |
(e) Unstandardized foods |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
Table 10 |
P.8 |
Potassium Fumarate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
P.9 |
Potassium Hydroxide |
n/a |
(a) Calorie-reduced margarine; Margarine |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
P.9 |
Potassium Hydroxide |
n/a |
(b) Cocoa product as defined in Volume 4 of the Food Compositional Standards Document |
(b) Acidity regulator |
(b) Good Manufacturing Practice. If used singly, the amount of potassium hydroxide in neutralizing value, calculated from its weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. If used in any combination with other acidity regulators, the total combined amount of these acidity regulators in neutralizing value, calculated from their respective weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. This total combined amount does not include any of citric acid, phosphoric acid or tartaric acid that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 10 |
P.9 |
Potassium Hydroxide |
n/a |
(c) Grape juice |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
P.9 |
Potassium Hydroxide |
n/a |
(d) Human milk fortifier |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
NOM/ADM-0164 |
Table 10 |
P.9 |
Potassium Hydroxide |
n/a |
(e) Ice cream mix; Ice milk mix; Pumping pickle, cover pickle and dry cure used in the curing of preserved meat or preserved meat by-product |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
NOM/ADM-0122 |
Table 10 |
P.9 |
Potassium Hydroxide |
n/a |
(f) Infant formula |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
n/a |
Table 10 |
P.9 |
Potassium Hydroxide |
n/a |
(g) Oil-soluble annatto |
(g) Acidity regulator |
(g) 1.0% |
n/a |
Table 10 |
P.9 |
Potassium Hydroxide |
n/a |
(h) Unstandardized foods |
(h) Acidity regulator |
(h) Good Manufacturing Practice |
n/a |
Table 10 |
P.10 |
Potassium Lactate |
n/a |
(a) Calorie-reduced margarine; Margarine |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
P.10 |
Potassium Lactate |
n/a |
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
P.11 |
Potassium Phosphate, Dibasic |
n/a |
(a) Bacterial cultures |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
P.11 |
Potassium Phosphate, Dibasic |
n/a |
(b) Beer |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
NOM/ADM-0145 |
Table 10 |
P.11 |
Potassium Phosphate, Dibasic |
n/a |
(c) Cream |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
P.11 |
Potassium Phosphate, Dibasic |
n/a |
(d) Unstandardized foods |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
NOM/ADM-0145 |
Table 10 |
P.12 |
Potassium Phosphate, Tribasic |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 10 |
P.12 |
Potassium Phosphate, Tribasic |
n/a |
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 10 |
P.13 |
Potassium Pyrophosphate, Tetrabasic |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
NOM/ADM-0128 |
Table 10 |
P.14 |
Potassium Sulphate |
n/a |
Beer; Non-alcoholic beverages |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
P.15 |
Potassium Tartrate |
n/a |
Cider |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
P.16 |
Potassium Tripolyphosphate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
NOM/ADM-0048 |
Table 10 |
S.1 |
Sodium Acetate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
S.2 |
Sodium Acid Pyrophosphate |
n/a |
(a) Baking powder |
(a) Acid-reacting material |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
S.2 |
Sodium Acid Pyrophosphate |
n/a |
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
S.3 |
Sodium Acid Tartrate |
n/a |
Baking Powder |
Acid-reacting material |
Good Manufacturing Practice |
n/a |
Table 10 |
S.4 |
Sodium Aluminum Phosphate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
S.5 |
Sodium Aluminum Sulphate |
n/a |
(a) Baking powder |
(a) Acid-reacting material |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
S.5 |
Sodium Aluminum Sulphate |
n/a |
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
S.6 |
Sodium Bicarbonate |
n/a |
(a) Apple and (naming the fruit or fruits) jam; Dried egg-white; Dried whole egg; Dried yolk; Fig marmalade; Fig marmalade with pectin; Frozen egg-white; Frozen whole egg; Frozen yolk; Ice cream mix; Ice milk mix; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly; (Naming the fruit or fruits) jelly with pectin; Liquid egg-white; Liquid whole egg; Liquid yolk; (Naming the citrus fruit or fruits) marmalade; (Naming the citrus fruit or fruits) marmalade with pectin; Pineapple marmalade; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
S.6 |
Sodium Bicarbonate |
n/a |
(b) Baking powder |
(b) Acid-reacting material |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
S.6 |
Sodium Bicarbonate |
n/a |
(c) Calorie-reduced margarine; Margarine |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
S.6 |
Sodium Bicarbonate |
n/a |
(d) Cocoa products as defined in Volume 4 of the Food Compositional Standards Document |
(d) Acidity regulator |
(d) Good Manufacturing Practice. If used singly, the amount of sodium bicarbonate in neutralizing value, calculated from its weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. If used in any combination with other acidity regulators, the total combined amount of these acidity regulators in neutralizing value, calculated from their respective weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. This total combined amount does not include any of citric acid, phosphoric acid or tartaric acid that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 10 |
S.6 |
Sodium Bicarbonate |
n/a |
(e) Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients); (Naming the variety) whey cheese |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
Table 10 |
S.6 |
Sodium Bicarbonate |
n/a |
(f) Infant formula |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
n/a |
Table 10 |
S.6 |
Sodium Bicarbonate |
n/a |
(g) Malted milk powder; Pumping pickle, cover pickle and dry cure used in the curing of preserved meat or preserved meat by-product |
(g) Acidity regulator |
(g) Good Manufacturing Practice |
NOM/ADM-0122 |
Table 10 |
S.6 |
Sodium Bicarbonate |
n/a |
(h) Oil-soluble annatto |
(h) Acidity regulator |
(h) Good Manufacturing Practice |
n/a |
Table 10 |
S.6 |
Sodium Bicarbonate |
n/a |
(i) Unstandardized foods |
(i) Acidity regulator |
(i) Good Manufacturing Practice |
n/a |
Table 10 |
S.7 |
Sodium Bisulphate |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
S.7 |
Sodium Bisulphate |
n/a |
(b) Canned applesauce; Canned carrots; Canned corn; Canned green beans; Canned mushrooms; Canned olives; Canned peaches; Canned pears; Canned peas; Canned pickles and relishes; Canned pineapple; Canned sweet potatoes; Canned tomatoes; Canned yams |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
S.7 |
Sodium Bisulphate |
n/a |
(c) Cream cheese spread; Processed cheddar cheese; Processed cheese food; Processed cream cheese; Processed Gouda cheese; Processed Jack cheese; Processed Monterey cheese; Processed Mozzarella cheese; Processed Muenster cheese |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
S.7 |
Sodium Bisulphate |
n/a |
(d) Mayonnaise; Salad Dressing |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
Table 10 |
S.7 |
Sodium Bisulphate |
n/a |
(e) Unstandardized foods |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
Table 10 |
S.8 |
Sodium Carbonate |
n/a |
(a) Apple and (naming the fruit or fruits) jam; Dried egg-white; Dried whole egg; Dried yolk; Fig marmalade; Fig marmalade with pectin; Frozen egg-white; Frozen whole egg; Frozen yolk; Ice cream mix; Ice milk mix; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly; (Naming the fruit or fruits) jelly with pectin; Liquid egg-white; Liquid whole egg; Liquid yolk; (Naming the citrus fruit or fruits) marmalade; (Naming the citrus fruit or fruits) marmalade with pectin; Pineapple marmalade; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
S.8 |
Sodium Carbonate |
n/a |
(b) Calorie-reduced margarine; Margarine |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
S.8 |
Sodium Carbonate |
n/a |
(c) Cocoa products as defined in Volume 4 of the Food Compositional Standards Document |
(c) Acidity regulator |
(c) Good Manufacturing Practice. If used singly, the amount of sodium carbonate in neutralizing value, calculated from its weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. If used in any combination with other acidity regulators, the total combined amount of these acidity regulators in neutralizing value, calculated from their respective weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. This total combined amount does not include any of citric acid, phosphoric acid or tartaric acid that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 10 |
S.8 |
Sodium Carbonate |
n/a |
(d) Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients); (Naming the variety) whey cheese |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
Table 10 |
S.8 |
Sodium Carbonate |
n/a |
(e) Gelatin |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
Table 10 |
S.8 |
Sodium Carbonate |
n/a |
(f) Meat binder sold for use in preserved meat or preserved meat by-product |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
NOM/ADM-0122 |
Table 10 |
S.8 |
Sodium Carbonate |
n/a |
(g) Squid meat for processing |
(g) Acidity regulator |
(g) Good Manufacturing Practice |
n/a |
Table 10 |
S.8 |
Sodium Carbonate |
n/a |
(h) Unstandardized foods |
(h) Acidity regulator |
(h) Good Manufacturing Practice |
n/a |
Table 10 |
S.9 |
Sodium Citrate |
n/a |
(a) Apple and (naming the fruit or fruits) jam; Cottage cheese; Cream; Creamed cottage cheese; Fig marmalade; Fig marmalade with pectin; Ice cream mix; Ice milk mix; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly; (Naming the fruit or fruits) jelly with pectin; (Naming the citrus fruit or fruits) marmalade; (Naming the citrus fruit or fruits) marmalade with pectin; Pineapple marmalade; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
S.9 |
Sodium Citrate |
n/a |
(b) Calorie-reduced margarine; Margarine |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
S.9 |
Sodium Citrate |
n/a |
(c) Frozen crustaceans; Frozen fish; Frozen fish fillets; Frozen frogs; Frozen marine mammals; Frozen minced fish; Frozen molluscs; Glaze for frozen fish; Other frozen marine invertebrates; Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations ); Preserved fish or preserved meat (as defined in section B.21.002 of the Food and Drug Regulations ) |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
NOM/ADM-0122 |
Table 10 |
S.9 |
Sodium Citrate |
n/a |
(d) Human milk fortifier |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
NOM/ADM-0164 |
Table 10 |
S.9 |
Sodium Citrate |
n/a |
(e) Infant formula |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
Table 10 |
S.9 |
Sodium Citrate |
n/a |
(f) Unstandardized foods |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
n/a |
Table 10 |
S.10 |
Sodium Fumarate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
S.11 |
Sodium Gluconate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
S.12 |
Sodium Hexametaphosphate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
S.13 |
Sodium Hydroxide |
n/a |
(a) Calorie-reduced margarine; Margarine |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
S.13 |
Sodium Hydroxide |
n/a |
(b) Cocoa products as defined in Volume 4 of the Food Compositional Standards Document |
(b) Acidity regulator |
(b) Good Manufacturing Practice. If used singly, the amount of sodium hydroxide in neutralizing value, calculated from its weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. If used in any combination with other acidity regulators, the total combined amount of these acidity regulators in neutralizing value, calculated from their respective weight, not to exceed the neutralizing value of 5% anhydrous potassium carbonate by weight of the cocoa product, calculated on a fat-free basis. This total combined amount does not include any of citric acid, phosphoric acid or tartaric acid that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 10 |
S.13 |
Sodium Hydroxide |
n/a |
(c) Frozen egg-white; Liquid egg-white |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
NOM/ADM-0012 |
Table 10 |
S.13 |
Sodium Hydroxide |
n/a |
(d) Gelatin |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
Table 10 |
S.13 |
Sodium Hydroxide |
n/a |
(e) Ice cream mix; Ice milk mix; (Naming the flavour) partly skimmed milk; Pumping pickle, cover pickle and dry cure used in the curing of preserved meat or preserved meat by-product; (Naming the flavour) skim milk |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
NOM/ADM-0122 |
Table 10 |
S.13 |
Sodium Hydroxide |
n/a |
(f) Infant formula |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
n/a |
Table 10 |
S.13 |
Sodium Hydroxide |
n/a |
(g) Unstandardized foods |
(g) Acidity regulator |
(g) Good Manufacturing Practice |
n/a |
Table 10 |
S.13 |
Sodium Hydroxide |
n/a |
(h) (Naming the variety) whey cheese; Whey cheese |
(h) Acidity regulator |
(h) Good Manufacturing Practice |
n/a |
Table 10 |
S.14 |
Sodium Lactate |
n/a |
(a) Calorie-reduced margarine; Margarine |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
S.14 |
Sodium Lactate |
n/a |
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
S.15 |
Sodium Phosphate, Dibasic |
n/a |
(a) Bacterial cultures |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
S.15 |
Sodium Phosphate, Dibasic |
n/a |
(b) Beer |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
S.15 |
Sodium Phosphate, Dibasic |
n/a |
(c) Cream |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
S.15 |
Sodium Phosphate, Dibasic |
n/a |
(d) Unstandardized foods |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
Table 10 |
S.16 |
Sodium Phosphate, Monobasic |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
S.16 |
Sodium Phosphate, Monobasic |
n/a |
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
S.17 |
Sodium Phosphate, Tribasic |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
S.17 |
Sodium Phosphate, Tribasic |
n/a |
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
S.18 |
Sodium Potassium Hexametaphosphate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
NOM/ADM-0048 |
Table 10 |
S.19 |
Sodium Potassium Tartrate |
n/a |
(a) Apple and (naming the fruit or fruits) jam; Fig marmalade; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly; (Naming the fruit or fruits) jelly with pectin; (Naming the citrus fruit or fruits) marmalade; (Naming the citrus fruit or fruits) marmalade with pectin; Pineapple marmalade; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
S.19 |
Sodium Potassium Tartrate |
n/a |
(b) Calorie-reduced margarine; Margarine |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
S.19 |
Sodium Potassium Tartrate |
n/a |
(c) Unstandardized foods |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
S.20 |
Sodium Potassium Tripolyphosphate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
NOM/ADM-0048 |
Table 10 |
S.21 |
Sodium Pyrophosphate, Tetrabasic |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
S.22 |
Sodium Tripolyphosphate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
Table 10 |
S.23 |
Sulphuric Acid |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
Table 10 |
S.23 |
Sulphuric Acid |
n/a |
(b) Gelatin |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
S.24 |
Sulphurous Acid |
n/a |
Gelatin |
Acidity regulator |
Good Manufacturing Practice. The amount not to exceed 500 ppm in the finished gelatin, calculated as sulphur dioxide. |
n/a |
Table 10 |
T.1 |
Tartaric Acid |
n/a |
(a) Apple and (naming the fruit or fruits) jam; Fig marmalade; Fig marmalade with pectin; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly; (Naming the fruit or fruits) jelly with pectin; (Naming the citrus fruit or fruits) marmalade; (Naming the citrus fruit or fruits) marmalade with pectin; Pineapple marmalade; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam |
(a) Acidity regulator |
(a) Good Manufacturing Practice in accordance with sections 10.4.1, 10.4.2, 10.4.3, 10.4.4, 10.4.5, 10.4.6, 10.4.7, 10.4.9. 10.4.10 of Volume 10 of the Food Compositional Standards Document |
n/a |
Table 10 |
T.1 |
Tartaric Acid |
n/a |
(b) Baking powder |
(b) Acid-reacting material |
(b) Good Manufacturing Practice |
n/a |
Table 10 |
T.1 |
Tartaric Acid |
n/a |
(c) Beer; Cider; Fruit wine; Honey wine; Wine |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
Table 10 |
T.1 |
Tartaric Acid |
n/a |
(d) Calorie-reduced margarine; Margarine |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
Table 10 |
T.1 |
Tartaric Acid |
n/a |
(e) Canned asparagus; Canned pears; Canned strawberries |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
Table 10 |
T.1 |
Tartaric Acid |
n/a |
(f) Cocoa products as defined in Volume 4 of the Food Compositional Standards Document |
(f) Acidity regulator |
(f) Used as such or in aqueous solution. If used singly, the amount not to exceed 1%, calculated on a fat-free basis. If used in combination with citric acid, the total combined amount not to exceed 1%, calculated on a fat-free basis. |
n/a |
Table 10 |
T.1 |
Tartaric Acid |
n/a |
(g) Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients); (Naming the variety) whey cheese |
(g) Acidity regulator |
(g) Good Manufacturing Practice |
n/a |
Table 10 |
T.1 |
Tartaric Acid |
n/a |
(h) French dressing; Ice cream mix; Ice milk mix; Mayonnaise; Salad dressing; Sherbet |
(h) Acidity regulator |
(h) Good Manufacturing Practice |
n/a |
Table 10 |
T.1 |
Tartaric Acid |
n/a |
(i) Gelatin |
(i) Acidity regulator |
(i) Good Manufacturing Practice |
n/a |
Table 10 |
T.1 |
Tartaric Acid |
n/a |
(j) Unstandardized foods |
(j) Acidity regulator |
(j) Good Manufacturing Practice |
n/a |
11. List of Permitted Preservatives |
Table 11 |
A.1 |
Acetic Acid |
n/a |
(a)
Preserved fish or preserved meat (as defined in section B.21.002 of the Food and Drug Regulations ); Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Pumping pickle, cover pickle or dry cure used in the curing of preserved meat or preserved meat by-product
|
(a)
Preservative
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 11 |
A.1 |
Acetic Acid |
n/a |
(b)
Unstandardized foods
|
(b)
Preservative
|
(b)
Good Manufacturing Practice
|
n/a |
Table 11 |
A.2 |
Ascorbic Acid |
n/a |
(a)
Beer; Cider; Fruit wine; Wine
|
(a)
Preservative
|
(a)
Good Manufacturing Practice
|
n/a |
Table 11 |
A.2 |
Ascorbic Acid |
n/a |
(b)
Canned (naming the fruit or fruits); Canned (naming the vegetable or vegetables); Canned mushrooms; Infant cereal products containing banana; Infant fruit purées
|
(b)
Preservative
|
(b)
Good Manufacturing Practice
|
n/a |
Table 11 |
A.2 |
Ascorbic Acid |
n/a |
(c)
Canned tuna; Frozen minced fish; Frozen (naming the fruit or fruits); Glaze for frozen fish; Headcheese; Meat binder sold for use in preserved meat and preserved meat by-product; Preserved fish or preserved meat (as defined in section B.21.002 of the Food and Drug Regulations ); Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Pumping pickle, cover pickle or dry cure used in the curing of preserved meat or preserved meat by-product
|
(c)
Preservative
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 11 |
A.2 |
Ascorbic Acid |
n/a |
(d)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(d)
Preservative
|
(d)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 11 |
A.2 |
Ascorbic Acid |
n/a |
(e)
Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening
|
(e)
Preservative
|
(e)
Good Manufacturing Practice
|
n/a |
Table 11 |
A.2 |
Ascorbic Acid |
n/a |
(f)
Olives
|
(f)
Preservative
|
(f)
Good Manufacturing Practice
|
NOM/ADM-0004 |
Table 11 |
A.2 |
Ascorbic Acid |
n/a |
(g)
Unstandardized foods
|
(g)
Preservative
|
(g)
Good Manufacturing Practice
|
n/a |
Table 11 |
A.3 |
Ascorbyl Palmitate |
n/a |
(a)
Calorie-reduced margarine; Margarine
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 0.02% of the fat content. If used in combination with ascorbyl stearate, the total combined amount not to exceed 0.02% of the fat content.
|
n/a |
Table 11 |
A.3 |
Ascorbyl Palmitate |
n/a |
(b)
Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening
|
(b)
Preservative
|
(b)
Good Manufacturing Practice
|
n/a |
Table 11 |
A.3 |
Ascorbyl Palmitate |
n/a |
(c)
Infant formula
|
(c)
Preservative
|
(c)
10 ppm in the infant formula as consumed
|
n/a |
Table 11 |
A.3 |
Ascorbyl Palmitate |
n/a |
(d)
Oils used in infant formula
|
(d)
Preservative
|
(d)
Good Manufacturing Practice
|
n/a |
Table 11 |
A.3 |
Ascorbyl Palmitate |
n/a |
(e)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product
|
(e)
Preservative
|
(e)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 11 |
A.4 |
Ascorbyl Stearate |
n/a |
(a)
Calorie-reduced margarine; Margarine
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 0.02% of the fat content. If used in combination with ascorbyl palmitate, the total combined amount not to exceed 0.02% of the fat content.
|
n/a |
Table 11 |
A.4 |
Ascorbyl Stearate |
n/a |
(b)
Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening
|
(b)
Preservative
|
(b)
Good Manufacturing Practice
|
n/a |
Table 11 |
B.1 |
Benzoic Acid |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; (Naming the fruit) juice; (Naming the fruits) juice; (Naming the citrus fruit or citrus fruits) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 1,000 ppm. If used in combination with potassium benzoate or sodium benzoate, or both, the total combined amount not to exceed 1,000 ppm, calculated as benzoic acid.
|
n/a |
Table 11 |
B.1 |
Benzoic Acid |
n/a |
(b)
Calorie-reduced margarine; Margarine
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 1,000 ppm. If used in any combination with potassium benzoate, sodium benzoate, calcium sorbate, potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as benzoic acid and sorbic acid, respectively.
|
n/a |
Table 11 |
B.1 |
Benzoic Acid |
n/a |
(b.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(b.1)
Preservative
|
(b.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 11 |
B.1 |
Benzoic Acid |
n/a |
(c)
Packaged fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) products that are marinated or otherwise cold-processed
|
(c)
Preservative
|
(c)
If used singly, the amount not to exceed 1,000 ppm. If used in combination with potassium benzoate or sodium benzoate, or both, the total combined amount not to exceed 1,000 ppm, calculated as benzoic acid.
|
NOM/ADM-0122 |
Table 11 |
B.1 |
Benzoic Acid |
n/a |
(d)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product and those unstandardized foods set out in paragraph (e) of this item
|
(d)
Preservative
|
(d)
If used singly, the amount not to exceed 1,000 ppm. If used in combination with potassium benzoate or sodium benzoate, or both, the total combined amount not to exceed 1,000 ppm, calculated as benzoic acid.
|
NOM/ADM-0122 |
Table 11 |
B.1 |
Benzoic Acid |
n/a |
(e)
Unstandardized oyster-flavoured sauces
|
(e)
Preservative
|
(e)
If used singly, the amount not to exceed 1,000 ppm. If used in combination with potassium benzoate or sodium benzoate, or both, the total combined amount not to exceed 1,000 ppm, calculated as benzoic acid.
|
NOM/ADM-0147 |
Table 11 |
B.2 |
Butylated Hydroxyanisole |
n/a |
(a)
Active dry yeasts
|
(a)
Preservative
|
(a)
1,000 ppm
|
n/a |
Table 11 |
B.2 |
Butylated Hydroxyanisole |
n/a |
(b)
Calorie-reduced margarine; Margarine
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 0.01% of the fat content. If used in combination with butylated hydroxytoluene or propyl gallate, or both, the total combined amount not to exceed 0.01% of the fat content.
|
n/a |
Table 11 |
B.2 |
Butylated Hydroxyanisole |
n/a |
(c)
Chewing gum
|
(c)
Preservative
|
(c)
If used singly, the amount not to exceed 200 ppm. If used in combination with butylated hydroxytoluene or propyl gallate, or both, the total combined amount not to exceed 200 ppm.
|
n/a |
Table 11 |
B.2 |
Butylated Hydroxyanisole |
n/a |
(d)
Citrus oil flavours; Dry flavours; Essential oils
|
(d)
Preservative
|
(d)
If used singly, the amount not to exceed 1,250 ppm. If used in combination with butylated hydroxytoluene or propyl gallate, or both, the total combined amount not to exceed 1,250 ppm.
|
n/a |
Table 11 |
B.2 |
Butylated Hydroxyanisole |
n/a |
(e)
Citrus oils
|
(e)
Preservative
|
(e)
If used singly, the amount not to exceed 5,000 ppm. If used in combination with butylated hydroxytoluene or propyl gallate, or both, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 11 |
B.2 |
Butylated Hydroxyanisole |
n/a |
(f)
Dehydrated potato products; Dried breakfast cereals
|
(f)
Preservative
|
(f)
If used singly, the amount not to exceed 50 ppm. If used in combination with butylated hydroxytoluene or propyl gallate, or both, the total combined amount not to exceed 50 ppm.
|
n/a |
Table 11 |
B.2 |
Butylated Hydroxyanisole |
n/a |
(g)
Dried cooked poultry meat
|
(g)
Preservative
|
(g)
If used singly, the amount not to exceed 0.015% of the fat content. If used in combination with citric acid or propyl gallate, or both, the total combined amount not to exceed 0.015% of the fat content.
|
n/a |
Table 11 |
B.2 |
Butylated Hydroxyanisole |
n/a |
(h)
Dry beverage mixes; Dry confectionery mixes; Dry dessert mixes
|
(h)
Preservative
|
(h)
90 ppm
|
n/a |
Table 11 |
B.2 |
Butylated Hydroxyanisole |
n/a |
(i)
Dry Vitamin D preparations for addition to food
|
(i)
Preservative
|
(i)
10 mg/1,000,000 I.U.
|
n/a |
Table 11 |
B.2 |
Butylated Hydroxyanisole |
n/a |
(j)
Fats and oils, except milk fat, olive oil and suet; Lard; Shortening
|
(j)
Preservative
|
(j)
If used singly, the amount not to exceed 200 ppm. If used in any combination with butylated hydroxytoluene, propyl gallate or tertiary butyl hydroquinone, the total combined amount not to exceed 200 ppm.
|
n/a |
Table 11 |
B.2 |
Butylated Hydroxyanisole |
n/a |
(k)
Partially defatted beef fatty tissue; Partially defatted pork fatty tissue
|
(k)
Preservative
|
(k)
If used singly, the amount not to exceed 65 ppm. If used in combination with butylated hydroxytoluene, the total combined amount not to exceed 65 ppm.
|
n/a |
Table 11 |
B.2 |
Butylated Hydroxyanisole |
n/a |
(l)
Vitamin A liquids for addition to food
|
(l)
Preservative
|
(l)
5 mg/1,000,000 I.U.
|
n/a |
Table 11 |
B.2 |
Butylated Hydroxyanisole |
n/a |
(m)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product and those unstandardized foods set out in paragraphs (a), (c), (d), (e), (f), (h), (i) and (l) of this item
|
(m)
Preservative
|
(m)
If used singly, the amount not to exceed 0.02% of the fat content. If used in combination with butylated hydroxytoluene or propyl gallate, or both, the total combined amount not to exceed 0.02% of the fat content.
|
NOM/ADM-0122 |
Table 11 |
B.3 |
Butylated Hydroxytoluene |
n/a |
(a)
Calorie-reduced margarine; Margarine
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 0.01% of the fat content. If used in combination with butylated hydroxyanisole or propyl gallate, or both, the total combined amount not to exceed 0.01% of the fat content.
|
n/a |
Table 11 |
B.3 |
Butylated Hydroxytoluene |
n/a |
(b)
Chewing gum
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 200 ppm. If used in combination with butylated hydroxyanisole or propyl gallate, or both, the total combined amount not to exceed 200 ppm.
|
n/a |
Table 11 |
B.3 |
Butylated Hydroxytoluene |
n/a |
(c)
Citrus oil flavours; Dry flavours; Essential oils
|
(c)
Preservative
|
(c)
If used singly, the amount not to exceed 1,250 ppm. If used in combination with butylated hydroxyanisole or propyl gallate, or both, the total combined amount not to exceed 1,250 ppm.
|
n/a |
Table 11 |
B.3 |
Butylated Hydroxytoluene |
n/a |
(d)
Citrus oils
|
(d)
Preservative
|
(d)
If used singly, the amount not to exceed 5,000 ppm. If used in combination with butylated hydroxyanisole or propyl gallate, or both, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 11 |
B.3 |
Butylated Hydroxytoluene |
n/a |
(e)
Dehydrated potato products; Dried breakfast cereals
|
(e)
Preservative
|
(e)
If used singly, the amount not to exceed 50 ppm. If used in combination with butylated hydroxyanisole or propyl gallate, or both, the total combined amount not to exceed 50 ppm.
|
n/a |
Table 11 |
B.3 |
Butylated Hydroxytoluene |
n/a |
(f)
Dry vitamin D preparations for addition to food
|
(f)
Preservative
|
(f)
10 mg/1,000,000 I.U.
|
n/a |
Table 11 |
B.3 |
Butylated Hydroxytoluene |
n/a |
(g)
Fats and oils, except milk fat, olive oil and suet; Lard; Shortening
|
(g)
Preservative
|
(g)
If used singly, the amount not to exceed 200 ppm. If used in any combination with butylated hydroxyanisole, propyl gallate or tertiary butyl hydroquinone, the total combined amount not to exceed 200 ppm.
|
n/a |
Table 11 |
B.3 |
Butylated Hydroxytoluene |
n/a |
(h)
Parboiled rice
|
(h)
Preservative
|
(h)
35 ppm
|
n/a |
Table 11 |
B.3 |
Butylated Hydroxytoluene |
n/a |
(i)
Partially defatted beef fatty tissue; Partially defatted pork fatty tissue
|
(i)
Preservative
|
(i)
If used singly, the amount not to exceed 65 ppm. If used in combination with butylated hydroxyanisole, the total combined amount not to exceed 65 ppm.
|
n/a |
Table 11 |
B.3 |
Butylated Hydroxytoluene |
n/a |
(j)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product and those unstandardized foods set out in paragraphs (b), (c), (d), (e), (f), (h), and (k) of this item
|
(j)
Preservative
|
(j)
If used singly, the amount not to exceed 0.02% of the fat content. If used in combination with butylated hydroxyanisole or propyl gallate, or both, the total combined amount not to exceed 0.02% of the fat content.
|
NOM/ADM-0122 |
Table 11 |
B.3 |
Butylated Hydroxytoluene |
n/a |
(k)
Vitamin A liquids for addition to food
|
(k)
Preservative
|
(k)
5 mg/1,000,000 I.U.
|
n/a |
Table 11 |
C.1 |
Calcium Ascorbate |
n/a |
(a)
Beer; Cider; Fruit wine; Wine
|
(a)
Preservative
|
(a)
Good Manufacturing Practice
|
n/a |
Table 11 |
C.1 |
Calcium Ascorbate |
n/a |
(b)
Canned applesauce
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 150 ppm, calculated as ascorbic acid. If used in combination with erythorbic acid or sodium erythorbate, or both, the total combined amount not to exceed 150 ppm, calculated as ascorbic acid and erythorbic acid, respectively.
|
n/a |
Table 11 |
C.1 |
Calcium Ascorbate |
n/a |
(c)
Canned mandarin oranges
|
(c)
Preservative
|
(c)
400 ppm, calculated as ascorbic acid
|
n/a |
Table 11 |
C.1 |
Calcium Ascorbate |
n/a |
(d)
Canned mushrooms; Canned white asparagus; Frozen (naming the fruit or fruits)
|
(d)
Preservative
|
(d)
Good Manufacturing Practice
|
n/a |
Table 11 |
C.1 |
Calcium Ascorbate |
n/a |
(e)
Canned peaches
|
(e)
Preservative
|
(e)
550 ppm, calculated as ascorbic acid
|
n/a |
Table 11 |
C.1 |
Calcium Ascorbate |
n/a |
(f)
Canned tuna; Frozen minced fish; Glaze for frozen fish; Headcheese; Meat binder sold for use in preserved meat or preserved meat by-product; Preserved fish or preserved meat (as defined in section B.21.002 of the Food and Drug Regulations ); Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Pumping pickle, cover pickle or dry cure used in the curing of preserved meat or preserved meat by-product
|
(f)
Preservative
|
(f)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 11 |
C.1 |
Calcium Ascorbate |
n/a |
(g)
Unstandardized foods
|
(g)
Preservative
|
(g)
Good Manufacturing practice
|
n/a |
Table 11 |
C.2 |
Calcium Propionate |
n/a |
(a)
Bread
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 2,000 ppm, calculated as propionic acid. If used in combination with propionic acid or sodium propionate, or both, the total combined amount not to exceed 2,000 ppm, calculated as propionic acid.
|
n/a |
Table 11 |
C.2 |
Calcium Propionate |
n/a |
(b)
Cheddar cheese; (Naming the variety) cheese; Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); 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 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 with (naming the added ingredients)
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 2,000 ppm, calculated as propionic acid. If used in combination with propionic acid or sodium propionate, or both, the total combined amount not to exceed 2,000 ppm, calculated as propionic acid. If used in any combination with propionic acid, sodium propionate, calcium sorbate, potassium sorbate, sodium sorbate, or sorbic acid, the total combined amount not to exceed 3,000 ppm, calculated as propionic acid and sorbic acid, respectively, provided that the amount of propionic acid does not exceed 2,000 ppm.
|
n/a |
Table 11 |
C.2 |
Calcium Propionate |
n/a |
(c)
Rotis; Soft flour tortillas
|
(c)
Preservative
|
(c)
4,000 ppm
|
NOM/ADM-0115 |
Table 11 |
C.2 |
Calcium Propionate |
n/a |
(d)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product and those unstandardized foods set out in paragraph (c) of this item
|
(d)
Preservative
|
(d)
If used singly, the amount not to exceed 2,000 ppm, calculated as propionic acid. If used in combination with propionic acid or sodium propionate, or both, the total combined amount not to exceed 2,000 ppm, calculated as propionic acid.
|
NOM/ADM-0122 |
Table 11 |
C.3 |
Calcium Sorbate |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; (Naming the fruit) juice; (Naming the fruits) juice; (Naming the citrus fruit or citrus fruits) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; (Naming the source of the glucose) syrup; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 1,000 ppm, calculated as sorbic acid. If used in any combination with potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid.
|
n/a |
Table 11 |
C.3 |
Calcium Sorbate |
n/a |
(b)
Bread
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 1,000 ppm, calculated as sorbic acid. If used in any combination with potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid.
|
n/a |
Table 11 |
C.3 |
Calcium Sorbate |
n/a |
(c)
Calorie-reduced margarine; Margarine
|
(c)
Preservative
|
(c)
If used singly, the amount not to exceed 1,000 ppm, calculated as sorbic acid. If used in any combination with benzoic acid, potassium benzoate, sodium benzoate, potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as benzoic acid and sorbic acid, respectively.
|
n/a |
Table 11 |
C.3 |
Calcium Sorbate |
n/a |
(d)
Cheddar cheese; (Naming the variety) cheese; Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); 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 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 with (naming the added ingredients)
|
(d)
Preservative
|
(d)
If used singly, the amount not to exceed 3,000 ppm, calculated as sorbic acid. If used in any combination with potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 3,000 ppm, calculated as sorbic acid. If used in any combination with calcium propionate, propionic acid, sodium propionate, potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 3,000 ppm, calculated as propionic acid and sorbic acid, respectively, provided that the total amount of propionic acid does not exceed 2,000 ppm.
|
n/a |
Table 11 |
C.3 |
Calcium Sorbate |
n/a |
(e)
Cider; Fruit wine; Honey wine; Wine
|
(e)
Preservative
|
(e)
If used singly, the amount not to exceed 500 ppm in the finished product, calculated as sorbic acid. If used in any combination with potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 500 ppm in the finished product, calculated as sorbic acid.
|
n/a |
Table 11 |
C.3 |
Calcium Sorbate |
n/a |
(f)
Cold-processed smoked and salted fish paste; Smoked or salted dried fish
|
(f)
Preservative
|
(f)
If used singly, the amount not to exceed 1,000 ppm, calculated as sorbic acid. If used in any combination with potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid.
|
n/a |
Table 11 |
C.3 |
Calcium Sorbate |
n/a |
(f.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(f.1)
Preservative
|
(f.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 11 |
C.3 |
Calcium Sorbate |
n/a |
(g)
Olives
|
(g)
Preservative
|
(g)
If used singly, the amount not to exceed 300 ppm in the olive brine, calculated as sorbic acid. If used in any combination with potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 300 ppm in the olive brine, calculated as sorbic acid.
|
n/a |
Table 11 |
C.3 |
Calcium Sorbate |
n/a |
(h)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product and those unstandardized foods set out in paragraphs (i) and (j) of this item
|
(h)
Preservative
|
(h)
If used singly, the amount not to exceed 1,000 ppm, calculated as sorbic acid. If used in any combination with potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid.
|
NOM/ADM-0122 |
Table 11 |
C.3 |
Calcium Sorbate |
n/a |
(i)
Unstandardized processed cheese products
|
(i)
Preservative
|
(i)
If used singly, the amount not to exceed 3,000 ppm, calculated as sorbic acid. If used in combination with potassium sorbate or sorbic acid, or both, the total combined amount not to exceed 3,000 ppm, calculated as sorbic acid.
|
n/a |
Table 11 |
C.3 |
Calcium Sorbate |
n/a |
(j)
Unstandardized salad dressings
|
(j)
Preservative
|
(j)
3,350 ppm, calculated as sorbic acid
|
n/a |
Table 11 |
C.4 |
Carnobacterium Divergens M35 |
n/a |
Sliced ready-to-eat cold-smoked salmon; Sliced ready-to-eat cold-smoked trout |
Preservative |
Good Manufacturing Practice |
NOM/ADM-0079 |
Table 11 |
C.5 |
Carnobacterium Maltaromaticum CB1 |
n/a |
(a)
Brawn; Headcheese; Meat and meat by-product loaf; Meat by-product loaf; Meat loaf; Meat lunch; Meat roll; Potted meat; Potted meat by-product; Prepared meat or prepared meat by-product, except uncooked prepared meat and uncooked prepared meat by-product; Preserved meat or preserved meat by-product, except uncooked preserved meat and uncooked preserved meat by-product; Sausage, except uncooked cured sausage and uncooked fermented sausage
|
(a)
Preservative
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0097 |
Table 11 |
C.5 |
Carnobacterium Maltaromaticum CB1 |
n/a |
(b)
Prepared poultry meat or prepared poultry meat by-product, except uncooked prepared poultry meat and uncooked prepared poultry meat by-product; Preserved poultry meat or preserved poultry meat by-product, except uncooked preserved poultry meat and uncooked preserved poultry meat by-product
|
(b)
Preservative
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0097 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(a)
Apricot nectar; Concentrated (naming the fruit) juice; Concentrates for unstandardized beverages containing fruit juice; Fruit-based or dairy-based smoothie beverages; Fruit-flavoured drinks; (Naming the fruit) juice; (Naming the fruits) juice; Peach nectar; Pear nectar; Unstandardized beverages containing fruit juice
|
(a)
Preservative
|
(a)
600 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(b)
Bread; Unstandardized bakery products
|
(b)
Preservative
|
(b)
1,000 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(c)
Caffeinated energy drinks; Unstandardized alcoholic beverages; Unstandardized fermented tea beverages; Unstandardized non-alcoholic water-based beverages; Unstandardized tea beverages; Unstandardized vegetable juices; Water-based beverages with vitamin and mineral nutrients added, except beverages with vitamins added in accordance with Part D of the Food and Drug Regulations
|
(c)
Preservative
|
(c)
400 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(d)
Cheddar cheese; (Naming the variety) cheese; Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food with (naming the added ingredients); Cottage cheese; Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread 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); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Unstandardized cheese-based sauces; Unstandardized processed cheese products; Unstandardized shredded cheese products
|
(d)
Preservative
|
(d)
1,500 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(e)
Egg-based desserts; Fruit-based desserts
|
(e)
Preservative
|
(e)
800 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(f)
Fillings; Toppings; Unstandardized table syrups
|
(f)
Preservative
|
(f)
1,000 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(g)
Fresh pasta; Fresh noodles
|
(g)
Preservative
|
(g)
200 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(h)
Frostings; Icings
|
(h)
Preservative
|
(h)
400 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(i)
Liquid plant protein isolate-based products that resemble egg products
|
(i)
Preservative
|
(i)
1,500 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(j)
Liquid soup bases; Liquid soup mixes; Soups
|
(j)
Preservative
|
(j)
400 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(k)
Liquid table-top sweeteners
|
(k)
Preservative
|
(k)
1,000 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(l)
Meal replacement bars; Nutritional supplement bars
|
(l)
Preservative
|
(l)
200 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(m)
Plant-based products that resemble cheese
|
(m)
Preservative
|
(m)
1,500 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(n)
Relishes
|
(n)
Preservative
|
(n)
800 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(o)
Simulated meat products; Simulated poultry products
|
(o)
Preservative
|
(o)
1,500 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(p)
Unstandardized coffee beverages
|
(p)
Preservative
|
(p)
150 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(q)
Unstandardized confectionery coatings
|
(q)
Preservative
|
(q)
1,000 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(r)
Unstandardized fruit spreads
|
(r)
Preservative
|
(r)
1,000 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(s)
Unstandardized salad dressings
|
(s)
Preservative
|
(s)
1,000 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(t)
Unstandardized sauces
|
(t)
Preservative
|
(t)
1,000 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(u)
Unstandardized snack bars
|
(u)
Preservative
|
(u)
200 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(v)
Unstandardized vegetable purées
|
(v)
Preservative
|
(v)
400 ppm
|
M-FAA-24-05 |
Table 11 |
C.6 |
Chitosan (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%) |
White Button Mushroom ( Agaricus bisporus ) |
(w)
Yogurt
|
(w)
Preservative
|
(w)
1,000 ppm
|
M-FAA-24-05 |
Table 11 |
C.7 |
Citric Acid |
n/a |
(a)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(a)
Preservative
|
(a)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 11 |
C.7 |
Citric Acid |
n/a |
(b)
Dried cooked poultry meat
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 0.015% of the fat content. If used in combination with butylated hydroxyanisole or propyl gallate, or both, the total combined amount not to exceed 0.015% of the fat content.
|
n/a |
Table 11 |
C.7 |
Citric Acid |
n/a |
(c)
Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening
|
(c)
Preservative
|
(c)
Good Manufacturing Practice
|
n/a |
Table 11 |
C.7 |
Citric Acid |
n/a |
(d)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product
|
(d)
Preservative
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 11 |
C.8 |
Citric Acid Esters of Mono- and Diglycerides |
n/a |
(a)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(a)
Preservative
|
(a)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 11 |
C.8 |
Citric Acid Esters of Mono- and Diglycerides |
n/a |
(b)
Calorie-reduced margarine; Margarine
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 0.01% of the fat content. If used in any combination with monoglyceride citrate or monoisopropyl citrate in accordance with this list or stearyl citrate in accordance with item S.11 of the List of Permitted Sequestering Agents , the total combined amount not to exceed 0.01% of the fat content.
|
n/a |
Table 11 |
C.8 |
Citric Acid Esters of Mono- and Diglycerides |
n/a |
(c)
Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening
|
(c)
Preservative
|
(c)
Good Manufacturing Practice
|
n/a |
Table 11 |
C.8 |
Citric Acid Esters of Mono- and Diglycerides |
n/a |
(d)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product
|
(d)
Preservative
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 11 |
C.9 |
L-Cysteine |
n/a |
Nutritional supplements that meet the requirements of section B.24.201 of the Food and Drug Regulations |
Preservative |
Good Manufacturing Practice |
n/a |
Table 11 |
C.10 |
L-Cysteine Hydrochloride |
n/a |
Sulphite replacement formulations for prepared fruits and vegetables |
Preservative |
Good Manufacturing Practice |
n/a |
Table 11 |
D.1 |
Dimethyl Dicarbonate |
n/a |
(a)
Cider; Fruit wine; Perry; Unstandardized alcoholic ciders
|
(a)
Preservative
|
(a)
250 ppm
|
NOM/ADM-0009 |
Table 11 |
D.1 |
Dimethyl Dicarbonate |
n/a |
(b)
Unstandardized water-based non-alcoholic beverages
|
(b)
Preservative
|
(b)
250 ppm
|
NOM/ADM-0170 |
Table 11 |
D.1 |
Dimethyl Dicarbonate |
n/a |
(c)
Wine
|
(c)
Preservative
|
(c)
200 ppm
|
NOM/ADM-0009 |
Table 11 |
E.1 |
Erythorbic Acid |
n/a |
(a)
Beer; Cider; Fruit wine; Wine
|
(a)
Preservative
|
(a)
Good Manufacturing Practice
|
n/a |
Table 11 |
E.1 |
Erythorbic Acid |
n/a |
(b)
Canned applesauce
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 150 ppm. If used in combination with calcium ascorbate or sodium erythorbate, or both, the total combined amount not to exceed 150 ppm, calculated as ascorbic acid and erythorbic acid, respectively.
|
n/a |
Table 11 |
E.1 |
Erythorbic Acid |
n/a |
(c)
Frozen fish fillets; Frozen minced fish; Frozen (naming the fruit or fruits); Glaze for frozen fish; Headcheese; Meat binder sold for use in preserved meat or preserved meat by-product; Preserved fish or preserved meat (as defined in section B.21.002 of the Food and Drug Regulations ); Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Pumping pickle, cover pickle or dry cure used in the curing of preserved meat or preserved meat by-product
|
(c)
Preservative
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 11 |
E.1 |
Erythorbic Acid |
n/a |
(d)
Unstandardized foods
|
(d)
Preservative
|
(d)
Good Manufacturing Practice
|
n/a |
Table 11 |
E.2 |
Ethyl Lauroyl Arginate |
n/a |
(a)
Cheddar cheese; (Naming the variety) cheese; Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Whey cheese; (Naming the variety) whey cheese
|
(a)
Preservative
|
(a)
200 ppm, calculated as ethyl-N-α-dodecanoyl-L-arginate hydrochloride
|
NOM/ADM-0032 |
Table 11 |
E.2 |
Ethyl Lauroyl Arginate |
n/a |
(b)
Meat and meat by-product loaf; Meat by-product loaf; Meat loaf; Meat lunch; Meat roll; Potted meat; Potted meat by-product; Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations ); Prepared meat or prepared meat by-product; Prepared poultry meat or prepared poultry meat by-product; Preserved fish or preserved meat (as defined in section B.21.002 of the Food and Drug Regulations ); Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Sausage
|
(b)
Preservative
|
(b)
200 ppm, calculated as ethyl-N-α-dodecanoyl-L-arginate hydrochloride
|
NOM/ADM-0122 NOM/ADM-0032 |
Table 11 |
E.2 |
Ethyl Lauroyl Arginate |
n/a |
(c)
Pie fillings; Soups; Tomato catsup; Unstandardized dips; Unstandardized sauces
|
(c)
Preservative
|
(c)
200 ppm, calculated as ethyl-N-α-dodecanoyl-L-arginate hydrochloride
|
NOM/ADM-0032 |
Table 11 |
E.2 |
Ethyl Lauroyl Arginate |
n/a |
(d)
Unstandardized water-based non-alcoholic beverages
|
(d)
Preservative
|
(d)
50 ppm, calculated as ethyl-N-α-dodecanoyl-L-arginate hydrochloride
|
NOM/ADM-0032 |
Table 11 |
G.1 |
Gum Guaiacum |
n/a |
(a)
Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening
|
(a)
Preservative
|
(a)
Good Manufacturing Practice
|
n/a |
Table 11 |
G.1 |
Gum Guaiacum |
n/a |
(b)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product
|
(b)
Preservative
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 11 |
H.1 |
4-Hexylresorcinol |
n/a |
Crustaceans |
Preservative |
Good Manufacturing Practice. Residue not to exceed 1.0 ppm in the edible portion of the uncooked food. |
n/a |
Table 11 |
L.1 |
Lecithin |
n/a |
(a)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(a)
Preservative
|
(a)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 11 |
L.1 |
Lecithin |
n/a |
(b)
Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening
|
(b)
Preservative
|
(b)
Good Manufacturing Practice
|
n/a |
Table 11 |
L.1 |
Lecithin |
n/a |
(c)
Infant cereal products
|
(c)
Preservative
|
(c)
Good Manufacturing Practice
|
n/a |
Table 11 |
L.1 |
Lecithin |
n/a |
(d)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product
|
(d)
Preservative
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 11 |
L.2 |
Lecithin Citrate |
n/a |
(a)
Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening
|
(a)
Preservative
|
(a)
Good Manufacturing Practice
|
n/a |
Table 11 |
L.2 |
Lecithin Citrate |
n/a |
(b)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product
|
(b)
Preservative
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 11 |
L.3 |
Leuconostoc Carnosum 4010 |
n/a |
Vacuum-packed bologna; Vacuum-packed cervelat; Vacuum-packed frankfurter; Vacuum-packed mortadella; Vacuum-packed wiener |
Preservative |
Good Manufacturing Practice |
NOM/ADM-0084 |
Table 11 |
L.4 |
Long-chain Glycolipids |
Dacryopinax spathularia MUCL 53181 |
(a)
Caffeinated energy drinks; Sports drinks; Unstandardized fermented tea beverages; Unstandardized tea beverages
|
(a)
Preservative
|
(a)
50 ppm
|
NOM/ADM-0184 |
Table 11 |
L.4 |
Long-chain Glycolipids |
Dacryopinax spathularia MUCL 53181 |
(b)
Concentrated (naming the fruit) juice, except frozen concentrated orange juice; (Naming the fruit) juice; (Naming the fruits) juice; Unstandardized vegetable juices
|
(b)
Preservative
|
(b)
100 ppm in the juice as consumed
|
NOM/ADM-0184 |
Table 11 |
L.4 |
Long-chain Glycolipids |
Dacryopinax spathularia MUCL 53181 |
(c)
Concentrates for unstandardized non-alcoholic carbonated beverages; Non-carbonated sweetened flavoured water-based beverages with vitamin and mineral nutrients added; Unstandardized non-alcoholic carbonated beverages
|
(c)
Preservative
|
(c)
25 ppm in the beverage as consumed
|
NOM/ADM-0184 |
Table 11 |
L.4 |
Long-chain Glycolipids |
Dacryopinax spathularia MUCL 53181 |
(d)
Concentrates for unstandardized non-alcoholic non-carbonated flavoured water-based beverages; Mixes for unstandardized non-alcoholic non-carbonated flavoured water-based beverages; Unstandardized fruit-based beverages; Unstandardized fruit and vegetable-based beverages; Unstandardized vegetable-based beverages; Unstandardized non-alcoholic non-carbonated flavoured water-based beverages
|
(d)
Preservative
|
(d)
80 ppm in the beverage as consumed
|
NOM/ADM-0184 |
Table 11 |
M.1 |
Methyl-ρ-Hydroxybenzoate |
n/a |
(a)
Antifoaming preparations
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 5,000 ppm, calculated as ρ-hydroxybenzoic acid. If used in any combination with propyl-ρ-hydroxybenzoate, sodium salt of methyl-ρ-hydroxybenzoic acid or sodium salt of propyl-ρ-hydroxybenzoic acid, the total combined amount not to exceed 5,000 ppm, calculated as ρ-hydroxybenzoic acid.
|
NOM/ADM-0171 |
Table 11 |
M.1 |
Methyl-ρ-Hydroxybenzoate |
n/a |
(b)
Aqueous colour formulations for use in marinades
|
(b)
Preservative
|
(b)
Good Manufacturing Practice. If used singly, the amount not to exceed 40 ppm in the marinade. If used in combination with sodium salt of methyl-ρ-hydroxybenzoate, the total combined amount not to exceed 40 ppm in the marinade, calculated as methyl-ρ-hydroxybenzoate.
|
NOM/ADM-0171 |
Table 11 |
M.1 |
Methyl-ρ-Hydroxybenzoate |
n/a |
(c)
Aqueous colour formulations for use in unstandardized carbonated flavoured beverages, unstandardized confectionery or unstandardized frozen concentrated beverages
|
(c)
Preservative
|
(c)
Good Manufacturing Practice. If used singly, the amount not to exceed 10 ppm in the food containing the aqueous colour formulation as consumed. If used in combination with sodium salt of methyl-ρ-hydroxybenzoate, the total combined amount not to exceed 10 ppm in the food containing the aqueous colour formulation as consumed, calculated as methyl-ρ-hydroxybenzoate.
|
NOM/ADM-0171 |
Table 11 |
M.1 |
Methyl-ρ-Hydroxybenzoate |
n/a |
(d)
Enzyme preparations
|
(d)
Preservative
|
(d)
If used singly, the amount not to exceed 5,000 ppm, calculated as ρ-hydroxybenzoic acid. If used in any combination with propyl-ρ-hydroxybenzoate, sodium salt of methyl-ρ-hydroxybenzoic acid or sodium salt of propyl-ρ-hydroxybenzoic acid, the total combined amount not to exceed 5,000 ppm, calculated as ρ-hydroxybenzoic acid.
|
NOM/ADM-0171 |
Table 11 |
M.2 |
Modified Vinegar (a liquid or spray-dried mixture containing acetic acid and one or more of potassium acetate, potassium diacetate, sodium acetate or sodium diacetate, prepared by adding potassium bicarbonate or sodium bicarbonate, potassium carbonate or sodium carbonate, or potassium hydroxide or sodium hydroxide to vinegar) |
n/a |
(a)
Brawn; Headcheese; Meat and meat by-product loaf; Meat by-product loaf; Meat loaf; Meat lunch; Meat roll; Potted meat; Potted meat by-product; Prepared meat or prepared meat by-product; Prepared poultry meat or prepared poultry meat by-product; Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Sausage
|
(a)
Preservative
|
(a)
Good Manufacturing Practice. The total amount of potassium diacetate or sodium diacetate, or both, from the addition of modified vinegar or otherwise added to the food, not to exceed 2,500 ppm.
|
NOM/ADM-0176 |
Table 11 |
M.2 |
Modified Vinegar (a liquid or spray-dried mixture containing acetic acid and one or more of potassium acetate, potassium diacetate, sodium acetate or sodium diacetate, prepared by adding potassium bicarbonate or sodium bicarbonate, potassium carbonate or sodium carbonate, or potassium hydroxide or sodium hydroxide to vinegar) |
n/a |
(b)
Pumping pickle, cover pickle or dry cure used in the curing of preserved meat or preserved meat by-product
|
(b)
Preservative
|
(b)
Good Manufacturing Practice. The total amount of potassium diacetate or sodium diacetate, or both, from the addition of modified vinegar or otherwise added, not to exceed 2,500 ppm in the preserved meat or preserved meat by-product.
|
NOM/ADM-0176 |
Table 11 |
M.2 |
Modified Vinegar (a liquid or spray-dried mixture containing acetic acid and one or more of potassium acetate, potassium diacetate, sodium acetate or sodium diacetate, prepared by adding potassium bicarbonate or sodium bicarbonate, potassium carbonate or sodium carbonate, or potassium hydroxide or sodium hydroxide to vinegar) |
n/a |
(c)
Unstandardized preparations of meat or meat by-product; Unstandardized preparations of poultry meat or poultry meat by-product
|
(c)
Preservative
|
(c)
Good Manufacturing Practice. The total amount of potassium diacetate or sodium diacetate, or both, from the addition of modified vinegar or otherwise added to the food, not to exceed 2,500 ppm.
|
NOM/ADM-0176 |
Table 11 |
M.3 |
Monoglyceride Citrate |
n/a |
(a)
Calorie-reduced margarine; Margarine
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 0.01% of the fat content. If used in any combination with citric acid esters of mono- and diglycerides or monoisopropyl citrate in accordance with this list or stearyl citrate in accordance with item S.11 of the List of Permitted Sequestering Agents , the total combined amount not to exceed 0.01% of the fat content.
|
n/a |
Table 11 |
M.3 |
Monoglyceride Citrate |
n/a |
(b)
Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening
|
(b)
Preservative
|
(b)
Good Manufacturing Practice
|
n/a |
Table 11 |
M.3 |
Monoglyceride Citrate |
n/a |
(c)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product
|
(c)
Preservative
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 11 |
M.4 |
Monoisopropyl Citrate |
n/a |
(a)
Calorie-reduced margarine; Margarine
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 0.01% of the fat content. If used in any combination with citric acid esters of mono- and diglycerides or monoglyceride citrate in accordance with this list or stearyl citrate in accordance with item S.11 of the List of Permitted Sequestering Agents , the total combined amount not to exceed 0.01% of the fat content.
|
n/a |
Table 11 |
M.4 |
Monoisopropyl Citrate |
n/a |
(b)
Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening
|
(b)
Preservative
|
(b)
Good Manufacturing Practice
|
n/a |
Table 11 |
M.4 |
Monoisopropyl Citrate |
n/a |
(c)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product
|
(c)
Preservative
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 11 |
N.1 |
Natamycin |
n/a |
(a)
Cheddar cheese; (Naming the variety) cheese
|
(a)
Preservative
|
(a)
Good Manufacturing Practice. To be applied to the surface of the cheese. The amount not to exceed 20 ppm in the cheese.
|
n/a |
Table 11 |
N.1 |
Natamycin |
n/a |
(b)
Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Unstandardized cream cheese products; Ranch-flavoured dips; Ranch-flavoured dressings for salads
|
(b)
Preservative
|
(b)
10 ppm
|
M-FAA-24-06 |
Table 11 |
N.1 |
Natamycin |
n/a |
(c)
Grated or shredded cheddar cheese; Grated or shredded (naming the variety) cheese
|
(c)
Preservative
|
(c)
Good Manufacturing Practice. To be applied to the surface of the grated or shredded cheese. The amount not to exceed 10 ppm in the grated or shredded cheese.
|
n/a |
Table 11 |
N.1 |
Natamycin |
n/a |
(d)
Unstandardized processed cheese products
|
(d)
Preservative
|
(d)
20 ppm
|
M-FAA-24-06 |
Table 11 |
N.2 |
Nisin |
n/a |
(a)
Baking mixes containing egg; Brine for hard-boiled egg; Liquid whole egg; Liquid whole egg mix
|
(a)
Preservative
|
(a)
15 ppm
|
NOM/ADM-0110 |
Table 11 |
N.2 |
Nisin |
n/a |
(b)
Concentrated (naming the fruit) juice; (Naming the fruit) juice; (Naming the fruits) juice; Unstandardized beverage concentrates containing fruit juice; Unstandardized beverages containing fruit juice
|
(b)
Preservative
|
(b)
2.5 ppm in the beverage as consumed
|
NOM/ADM-0110 |
Table 11 |
N.2 |
Nisin |
n/a |
(c)
Egg-white wraps
|
(c)
Preservative
|
(c)
20 ppm
|
M-FAA-24-04 |
Table 11 |
N.2 |
Nisin |
n/a |
(d)
Liquid plant protein isolate-based products that resemble egg products
|
(d)
Preservative
|
(d)
25 ppm
|
NOM/ADM-0168 |
Table 11 |
N.2 |
Nisin |
n/a |
(e)
Meat and meat by-product loaf; Meat by-product loaf; Meat loaf; Meat lunch; Meat roll; Ready-to-eat prepared meat or ready-to-eat prepared meat by-product; Ready-to-eat prepared poultry meat or ready-to-eat prepared poultry meat by-product; Ready-to-eat preserved meat or ready-to-eat preserved meat by-product; Ready-to-eat preserved poultry meat or ready-to-eat preserved poultry meat by-product; Ready-to-eat smoked fish; Sausage
|
(e)
Preservative
|
(e)
25 ppm
|
NOM/ADM-0110 |
Table 11 |
N.2 |
Nisin |
n/a |
(f)
Refrigerated cooked potato-based products
|
(f)
Preservative
|
(f)
12.5 ppm
|
NOM/ADM-0110 |
Table 11 |
N.2 |
Nisin |
n/a |
(g)
Unstandardized heat-treated low-acid sauces
|
(g)
Preservative
|
(g)
6.25 ppm
|
NOM/ADM-0110 |
Table 11 |
N.2 |
Nisin |
n/a |
(h)
Unstandardized processed cheese products
|
(h)
Preservative
|
(h)
30 ppm
|
NOM/ADM-0110 |
Table 11 |
P.1 |
Potassium Acetate |
n/a |
(a)
Brawn; Headcheese; Meat and meat by-product loaf; Meat by-product loaf; Meat loaf; Meat lunch; Meat roll; Potted meat; Potted meat by-product; Prepared meat or prepared meat by-product; Prepared poultry meat or prepared poultry meat by-product; Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Sausage
|
(a)
Preservative
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0122
NOM/ADM-0080
|
Table 11 |
P.1 |
Potassium Acetate |
n/a |
(b)
Unstandardized preparations of meat or meat by-product; Unstandardized preparations of poultry meat or poultry meat by-product
|
(b)
Preservative
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122
NOM/ADM-0080
|
Table 11 |
P.2 |
Potassium Benzoate |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; (Naming the fruit) juice; (Naming the fruits) juice; (Naming the citrus fruit or citrus fruits) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 1,000 ppm, calculated as benzoic acid. If used in combination with benzoic acid or sodium benzoate, or both, the total combined amount not to exceed 1,000 ppm, calculated as benzoic acid.
|
n/a |
Table 11 |
P.2 |
Potassium Benzoate |
n/a |
(b)
Calorie-reduced margarine; Margarine
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 1,000 ppm, calculated as benzoic acid. If used in any combination with benzoic acid, sodium benzoate, calcium sorbate, potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as benzoic acid and sorbic acid, respectively.
|
n/a |
Table 11 |
P.2 |
Potassium Benzoate |
n/a |
(b.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(b.1)
Preservative
|
(b.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 11 |
P.2 |
Potassium Benzoate |
n/a |
(c)
Packaged fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) products that are marinated or otherwise cold-processed
|
(c)
Preservative
|
(c)
If used singly, the amount not to exceed 1,000 ppm, calculated as benzoic acid. If used in combination with benzoic acid or sodium benzoate, or both, the total combined amount not to exceed 1,000 ppm, calculated as benzoic acid.
|
NOM/ADM-0122 |
Table 11 |
P.2 |
Potassium Benzoate |
n/a |
(d)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product and those unstandardized foods set out in paragraph (e) of this item
|
(d)
Preservative
|
(d)
If used singly, the amount not to exceed 1,000 ppm, calculated as benzoic acid. If used in combination with benzoic acid or sodium benzoate, or both, the total combined amount not to exceed 1,000 ppm, calculated as benzoic acid.
|
NOM/ADM-0122 |
Table 11 |
P.2 |
Potassium Benzoate |
n/a |
(e)
Unstandardized oyster-flavoured sauces
|
(e)
Preservative
|
(e)
If used singly, the amount not to exceed 1,000 ppm, calculated as benzoic acid. If used in combination with benzoic acid or sodium benzoate, or both, the total combined amount not to exceed 1,000 ppm, calculated as benzoic acid.
|
NOM/ADM-0147 |
Table 11 |
P.3 |
Potassium Bisulphite |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Frozen sliced apples; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; (Naming the fruit) juice; (Naming the fruits) juice; (Naming the citrus fruit or citrus fruits) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.3 |
Potassium Bisulphite |
n/a |
(b)
Beer
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 15 ppm, calculated as sulphur dioxide. If used in any combination with potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 15 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.3 |
Potassium Bisulphite |
n/a |
(c)
Cider; Fruit wine; Honey wine; Wine
|
(c)
Preservative
|
(c)
Good Manufacturing Practice. The amount of potassium bisulphite, added singly or in any combination with potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, not to exceed 70 ppm in the free state in the finished product, calculated as sulphur dioxide, or 350 ppm in the combined state in the finished product, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.3 |
Potassium Bisulphite |
n/a |
(d)
Crustaceans
|
(d)
Preservative
|
(d)
Good Manufacturing Practice. May be used singly or in any combination with potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid. In either case, the total amount not to exceed 100 ppm in the edible portion of the uncooked food, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.3 |
Potassium Bisulphite |
n/a |
(e)
Dextrose anhydrous; Dextrose monohydrate
|
(e)
Preservative
|
(e)
If used singly, the amount not to exceed 20 ppm, calculated as sulphur dioxide. If used in any combination with potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 20 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.3 |
Potassium Bisulphite |
n/a |
(f)
Dried fruits and vegetables
|
(f)
Preservative
|
(f)
If used singly, the amount not to exceed 2,500 ppm, calculated as sulphur dioxide. If used in any combination with potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 2,500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.3 |
Potassium Bisulphite |
n/a |
(g)
Fancy molasses; Refiners' molasses; (Naming the source of the glucose) syrup; Table molasses
|
(g)
Preservative
|
(g)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.3 |
Potassium Bisulphite |
n/a |
(h)
Frozen mushrooms
|
(h)
Preservative
|
(h)
If used singly, the amount not to exceed 90 ppm, calculated as sulphur dioxide. If used in any combination with potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 90 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.3 |
Potassium Bisulphite |
n/a |
(i)
Gelatin
|
(i)
Preservative
|
(i)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.3 |
Potassium Bisulphite |
n/a |
(j)
Glucose, except glucose used for the manufacture of sugar confectionery
|
(j)
Preservative
|
(j)
If used singly, the amount not to exceed 40 ppm, calculated as sulphur dioxide. If used in any combination with potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 40 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.3 |
Potassium Bisulphite |
n/a |
(k)
Glucose used for the manufacture of sugar confectionery
|
(k)
Preservative
|
(k)
If used singly, the amount not to exceed 400 ppm, calculated as sulphur dioxide. If used in any combination with potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 400 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.3 |
Potassium Bisulphite |
n/a |
(l)
Glucose solids, except glucose solids used for the manufacture of sugar confectionery
|
(l)
Preservative
|
(l)
If used singly, the amount not to exceed 40 ppm, calculated as sulphur dioxide. If used in any combination with potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 40 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.3 |
Potassium Bisulphite |
n/a |
(m)
Glucose solids used for the manufacture of sugar confectionery
|
(m)
Preservative
|
(m)
If used singly, the amount not to exceed 150 ppm, calculated as sulphur dioxide. If used in any combination with potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 150 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.3 |
Potassium Bisulphite |
n/a |
(n)
Unstandardized beverages
|
(n)
Preservative
|
(n)
If used singly, the amount not to exceed 100 ppm, calculated as sulphur dioxide. If used in any combination with potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 100 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.3 |
Potassium Bisulphite |
n/a |
(o)
Unstandardized foods, except foods recognized as sources of thiamine, unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ), or poultry meat or poultry meat by-product and those unstandardized foods set out in paragraphs (f) and (n) of this item
|
(o)
Preservative
|
(o)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
NOM/ADM-0122 |
Table 11 |
P.4 |
Potassium Diacetate |
n/a |
(a)
Brawn; Headcheese; Meat and meat by-product loaf; Meat by-product loaf; Meat loaf; Meat lunch; Meat roll; Potted meat; Potted meat by-product; Prepared meat or prepared meat by-product; Prepared poultry meat or prepared poultry meat by-product; Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Sausage
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 2,500 ppm. If used in combination with modified vinegar or sodium diacetate, or both, the total amount of potassium diacetate or sodium diacetate, or both, whether from their addition or from the addition of modified vinegar, not to exceed 2,500 ppm.
|
NOM/ADM-0176
NOM/ADM-0122
NOM/ADM-0080
|
Table 11 |
P.4 |
Potassium Diacetate |
n/a |
(b)
Unstandardized preparations of meat or meat by-product; Unstandardized preparations of poultry meat or poultry meat by-product
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 2,500 ppm. If used in combination with modified vinegar or sodium diacetate, or both, the total amount of potassium diacetate or sodium diacetate, or both, whether from their addition or from the addition of modified vinegar, not to exceed 2,500 ppm.
|
NOM/ADM-0176
NOM/ADM-0122
NOM/ADM-0080
|
Table 11 |
P.5 |
Potassium Lactate |
n/a |
(a)
Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations ), except canned prepared fish and canned prepared meat; Preserved fish or preserved meat (as defined in section B.21.002 of the Food and Drug Regulations )
|
(a)
Preservative
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0122
NOM/ADM-0064
|
Table 11 |
P.5 |
Potassium Lactate |
n/a |
(b)
Pumping pickle or cover pickle used in the curing of poultry meat or poultry meat by-product; Prepared meat or prepared meat by-product; Prepared poultry meat or prepared poultry meat by-product; Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Pumping pickle or cover pickle used in the curing of preserved meat or preserved meat by-product; Sausage
|
(b)
Preservative
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122
NOM/ADM-0001
|
Table 11 |
P.5 |
Potassium Lactate |
n/a |
(c)
Solid cut meat; Solid cut poultry meat
|
(c)
Preservative
|
(c)
Good Manufacturing Practice. The solid cut meat and the solid cut poultry meat must comply with the meat protein content requirements in sections B.14.021 and B.22.012 of the Food and Drug Regulations .
|
NOM/ADM-0001 |
Table 11 |
P.5 |
Potassium Lactate |
n/a |
(d)
Unstandardized preparations of fish or meat (as defined in section B.21.002 of the Food and Drug Regulations )
|
(d)
Preservative
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0122
NOM/ADM-0064
|
Table 11 |
P.6 |
Potassium Metabisulphite |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Frozen sliced apples; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; (Naming the fruit) juice; (Naming the fruits) juice; (Naming the citrus fruit or citrus fruits) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.6 |
Potassium Metabisulphite |
n/a |
(b)
Beer
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 15 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 15 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.6 |
Potassium Metabisulphite |
n/a |
(c)
Cider; Fruit wine; Honey wine; Wine
|
(c)
Preservative
|
(c)
Good Manufacturing Practice. The amount of potassium metabisulphite, added singly or in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, not to exceed 70 ppm in the free state in the finished product, calculated as sulphur dioxide, or 350 ppm in the combined state in the finished product, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.6 |
Potassium Metabisulphite |
n/a |
(d)
Crustaceans
|
(d)
Preservative
|
(d)
Good Manufacturing Practice. May be used singly or in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid. In either case, the total amount not to exceed 100 ppm in the edible portion of the uncooked food, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.6 |
Potassium Metabisulphite |
n/a |
(e)
Dextrose anhydrous; Dextrose monohydrate
|
(e)
Preservative
|
(e)
If used singly, the amount not to exceed 20 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 20 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.6 |
Potassium Metabisulphite |
n/a |
(f)
Dried fruits and vegetables
|
(f)
Preservative
|
(f)
If used singly, the amount not to exceed 2,500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 2,500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.6 |
Potassium Metabisulphite |
n/a |
(f.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(f.1)
Preservative
|
(f.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 11 |
P.6 |
Potassium Metabisulphite |
n/a |
(g)
Fancy molasses; Refiners' molasses; (Naming the source of the glucose) syrup; Table molasses
|
(g)
Preservative
|
(g)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.6 |
Potassium Metabisulphite |
n/a |
(h)
Frozen mushrooms
|
(h)
Preservative
|
(h)
If used singly, the amount not to exceed 90 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 90 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.6 |
Potassium Metabisulphite |
n/a |
(i)
Gelatin
|
(i)
Preservative
|
(i)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.6 |
Potassium Metabisulphite |
n/a |
(j)
Glucose, except glucose used for the manufacture of sugar confectionery
|
(j)
Preservative
|
(j)
If used singly, the amount not to exceed 40 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 40 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.6 |
Potassium Metabisulphite |
n/a |
(k)
Glucose solids, except glucose solids used for the manufacture of sugar confectionery
|
(k)
Preservative
|
(k)
If used singly, the amount not to exceed 40 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 40 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.6 |
Potassium Metabisulphite |
n/a |
(l)
Glucose solids used for the manufacture of sugar confectionery
|
(l)
Preservative
|
(l)
If used singly, the amount not to exceed 150 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 150 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.6 |
Potassium Metabisulphite |
n/a |
(m)
Glucose used for the manufacture of sugar confectionery
|
(m)
Preservative
|
(m)
If used singly, the amount not to exceed 400 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 400 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.6 |
Potassium Metabisulphite |
n/a |
(n)
Unstandardized beverages
|
(n)
Preservative
|
(n)
If used singly, the amount not to exceed 100 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 100 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
P.6 |
Potassium Metabisulphite |
n/a |
(o)
Unstandardized foods, except foods recognized as sources of thiamine, unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ), or poultry meat or poultry meat by-product and those unstandardized foods set out in paragraphs (f) and (n) of this item
|
(o)
Preservative
|
(o)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
NOM/ADM-0122 |
Table 11 |
P.7 |
Potassium Nitrate |
n/a |
(a)
Cover pickle or dry cure used in the curing of preserved meat or preserved meat by-product prepared by slow cure processes
|
(a)
Preservative
|
(a)
Good manufacturing practice. If used singly or in combination with sodium nitrate, the total amount of such nitrate salts added to each batch of preserved meat or preserved meat by-product not to exceed 200 ppm, calculated prior to any smoking, cooking or fermentation. When potassium nitrate is included in the cover pickle or dry cure that is sold for use in preserved meat or preserved meat by-product, it must be packaged separately from any spice or seasoning.
|
NOM/ADM-0122 |
Table 11 |
P.7 |
Potassium Nitrate |
n/a |
(b)
Dry sausage, semi-dry sausage, preserved meat or preserved meat by-product prepared by slow cure processes
|
(b)
Preservative
|
(b)
If used singly, the amount added to each batch of dry sausage, semi-dry sausage, preserved meat or preserved meat by-product not to exceed 200 ppm, calculated prior to any smoking, cooking or fermentation. If used in combination with sodium nitrate, the total combined amount added to each batch of dry sausage, semi-dry sausage, preserved meat or preserved meat by-product not to exceed 200 ppm, calculated prior to any smoking, cooking or fermentation.
|
NOM/ADM-0122 |
Table 11 |
P.7 |
Potassium Nitrate |
n/a |
(c)
Meat binder for dry sausage, semi-dry sausage, preserved meat or preserved meat by-product prepared by slow cure processes
|
(c)
Preservative
|
(c)
Good manufacturing practice. If used singly or in combination with sodium nitrate, the total amount of such nitrate salts added to each batch of dry sausage, semi-dry sausage, preserved meat or preserved meat by-product not to exceed 200 ppm, calculated prior to any smoking, cooking or fermentation. When potassium nitrate is included in the meat binder that is sold for use in dry sausage, semi-dry sausage, preserved meat or preserved meat by-product, it must be packaged separately from any spice or seasoning.
|
NOM/ADM-0122 |
Table 11 |
P.7 |
Potassium Nitrate |
n/a |
(d)
Mold ripened cheese packed in hermetically sealed containers
|
(d)
Preservative
|
(d)
If used singly, the amount not to exceed 200 ppm of the milk and milk products used to manufacture the cheese. If used in combination with sodium nitrate, the total combined amount not to exceed 200 ppm of the milk and milk products used to manufacture the cheese. In either case, the amount not to exceed 50 ppm in the finished cheese.
|
n/a |
Table 11 |
P.7 |
Potassium Nitrate |
n/a |
(e)
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
|
(e)
Preservative
|
(e)
If used singly, the amount not to exceed 200 ppm of the milk and milk products used to manufacture the cheese. If used in combination with sodium nitrate, the total combined amount not to exceed 200 ppm of the milk and milk products used to manufacture the cheese. In either case, the amount not to exceed 50 ppm in the finished cheese.
|
n/a |
Table 11 |
P.8 |
Potassium Nitrite |
n/a |
(a)
Meat binder for preserved meat or preserved meat by-product; pumping pickle, cover pickle or dry cure used in the curing of preserved meat and preserved meat by-products
|
(a)
Preservative
|
(a)
Good manufacturing practice. If used singly or in combination with sodium nitrite, the total amount of such nitrite salts added to each batch of preserved meat or preserved meat by-product not to exceed 200 ppm, calculated prior to any smoking, cooking or fermentation. When potassium nitrite is included in the meat binder, pumping pickle, cover pickle or dry cure that is sold for use in preserved meat or preserved meat by-product, it must be packaged separately from any spice or seasoning.
|
NOM/ADM-0122 |
Table 11 |
P.8 |
Potassium Nitrite |
n/a |
(b)
Preserved meat or preserved meat by-product, except side bacon
|
(b)
Preservative
|
(b)
If used singly, the amount added to each batch of preserved meat or preserved meat by-product not to exceed 200 ppm, calculated prior to any smoking, cooking or fermentation. If used in combination with sodium nitrite, the total combined amount added to each batch of preserved meat or preserved meat by-product not to exceed 200 ppm, calculated prior to any smoking, cooking or fermentation.
|
NOM/ADM-0122 |
Table 11 |
P.8 |
Potassium Nitrite |
n/a |
(c)
Preserved poultry meat or preserved poultry meat by-product
|
(c)
Preservative
|
(c)
If used singly, the amount added to each batch of preserved poultry meat or preserved poultry meat by-product not to exceed 200 ppm, calculated prior to any smoking, cooking or fermentation. If used in combination with sodium nitrite, the total combined amount added to each batch of preserved poultry meat or preserved poultry meat by-product not to exceed 200 ppm, calculated prior to any smoking, cooking or fermentation.
|
NOM/ADM-0122 |
Table 11 |
P.8 |
Potassium Nitrite |
n/a |
(d)
Side bacon
|
(d)
Preservative
|
(d)
If used singly, the amount added to each batch of side bacon not to exceed 120 ppm, calculated prior to any smoking, cooking or fermentation. If used in combination with sodium nitrite, the total combined amount added to each batch of side bacon not to exceed 120 ppm, calculated prior to any smoking, cooking or fermentation.
|
n/a |
Table 11 |
P.9 |
Potassium Sorbate |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig 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 citrus fruit or citrus fruits) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; (Naming the source of the glucose) syrup; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 1,000 ppm, calculated as sorbic acid. If used in any combination with calcium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid.
|
n/a |
Table 11 |
P.9 |
Potassium Sorbate |
n/a |
(b)
Bread
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 1,000 ppm, calculated as sorbic acid. If used in any combination with calcium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid.
|
n/a |
Table 11 |
P.9 |
Potassium Sorbate |
n/a |
(c)
Cakes; Croissants; Danish pastries; Muffins
|
(c)
Preservative
|
(c)
3,500 ppm
|
NOM/ADM-0035 |
Table 11 |
P.9 |
Potassium Sorbate |
n/a |
(d)
Calorie-reduced margarine; Margarine
|
(d)
Preservative
|
(d)
If used singly, the amount not to exceed 1,000 ppm, calculated as sorbic acid. If used in any combination with benzoic acid, potassium benzoate, sodium benzoate, calcium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as benzoic acid and sorbic acid, respectively.
|
n/a |
Table 11 |
P.9 |
Potassium Sorbate |
n/a |
(e)
Cheddar cheese; (Naming the variety) cheese; Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); 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 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 with (naming the added ingredients)
|
(e)
Preservative
|
(e)
If used singly, the amount not to exceed 3,000 ppm, calculated as sorbic acid. If used in any combination with calcium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 3,000 ppm, calculated as sorbic acid. If used in any combination with calcium propionate, propionic acid, sodium propionate, calcium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 3,000 ppm, calculated as propionic acid and sorbic acid, respectively, provided that the total amount of propionic acid does not exceed 2,000 ppm.
|
n/a |
Table 11 |
P.9 |
Potassium Sorbate |
n/a |
(f)
Cider; Fruit wine; Honey wine; Wine
|
(f)
Preservative
|
(f)
If used singly, the amount not to exceed 500 ppm, calculated as sorbic acid. If used in any combination with calcium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 500 ppm, calculated as sorbic acid.
|
n/a |
Table 11 |
P.9 |
Potassium Sorbate |
n/a |
(g)
Cold-processed smoked and salted fish paste; Smoked or salted dried fish
|
(g)
Preservative
|
(g)
If used singly, the amount not to exceed 1,000 ppm, calculated as sorbic acid. If used in any combination with calcium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid.
|
n/a |
Table 11 |
P.9 |
Potassium Sorbate |
n/a |
(g.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(g.1)
Preservative
|
(g.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 11 |
P.9 |
Potassium Sorbate |
n/a |
(h)
Olives
|
(h)
Preservative
|
(h)
If used singly, the amount not to exceed 300 ppm of the olive brine, calculated as sorbic acid. If used in any combination with calcium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 300 ppm of the olive brine, calculated as sorbic acid.
|
n/a |
Table 11 |
P.9 |
Potassium Sorbate |
n/a |
(i)
Rotis; Soft flour tortillas
|
(i)
Preservative
|
(i)
5,000 ppm
|
NOM/ADM-0115 |
Table 11 |
P.9 |
Potassium Sorbate |
n/a |
(j)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product and those unstandardized foods set out in paragraphs (c), (i), (k), (l) and (m) of this item
|
(j)
Preservative
|
(j)
If used singly, the amount not to exceed 1,000 ppm, calculated as sorbic acid. If used in any combination with calcium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid.
|
NOM/ADM-0122 |
Table 11 |
P.9 |
Potassium Sorbate |
n/a |
(k)
Unstandardized processed cheese products
|
(k)
Preservative
|
(k)
If used singly, the amount not to exceed 3,000 ppm, calculated as sorbic acid. If used in any combination with calcium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 3,000 ppm, calculated as sorbic acid.
|
n/a |
Table 11 |
P.9 |
Potassium Sorbate |
n/a |
(l)
Unstandardized oyster-flavoured sauces
|
(l)
Preservative
|
(l)
1,000 ppm, calculated as sorbic acid
|
NOM/ADM-0189 |
Table 11 |
P.9 |
Potassium Sorbate |
n/a |
(m)
Unstandardized salad dressings
|
(m)
Preservative
|
(m)
3,350 ppm, calculated as sorbic acid
|
n/a |
Table 11 |
P.10 |
Propionic Acid |
n/a |
(a)
Bread
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 2,000 ppm. If used in combination with calcium propionate or sodium propionate, or both, the total combined amount not to exceed 2,000 ppm, calculated as propionic acid.
|
n/a |
Table 11 |
P.10 |
Propionic Acid |
n/a |
(b)
Cheddar cheese; (Naming the variety) cheese; 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); 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 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 with (naming the added ingredients)
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 2,000 ppm. If used in combination with calcium propionate or sodium propionate, or both, the total combined amount not to exceed 2,000 ppm, calculated as propionic acid. If used in any combination with calcium propionate, sodium propionate, calcium sorbate, potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 3,000 ppm, calculated as propionic acid and sorbic acid, respectively, provided that the amount of propionic acid does not exceed 2,000 ppm.
|
n/a |
Table 11 |
P.10 |
Propionic Acid |
n/a |
(c)
Ready-to-eat prepared meat or ready-to-eat prepared meat by-product; Ready-to-eat prepared poultry meat or ready-to-eat prepared poultry meat by-product; Ready-to-eat preserved meat or ready-to-eat preserved meat by-product; Ready-to-eat preserved poultry meat or ready-to-eat preserved poultry meat by-product; Wiener
|
(c)
Preservative
|
(c)
If used singly, the amount not to exceed 2,500 ppm. If used in combination with sodium propionate, the total combined amount not to exceed 2,500 ppm, calculated as propionic acid.
|
NOM/ADM-0112 |
Table 11 |
P.10 |
Propionic Acid |
n/a |
(d)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product
|
(d)
Preservative
|
(d)
If used singly, the amount not to exceed 2,000 ppm. If used in combination with calcium propionate or sodium propionate, or both, the total combined amount not to exceed 2,000 ppm, calculated as propionic acid.
|
NOM/ADM-0122 |
Table 11 |
P.11 |
Propyl Gallate |
n/a |
(a)
Calorie-reduced margarine; Margarine
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 0.01% of the fat content. If used in combination with butylated hydroxyanisole or butylated hydroxytoluene, or both, the total combined amount not to exceed 0.01% of the fat content.
|
n/a |
Table 11 |
P.11 |
Propyl Gallate |
n/a |
(b)
Chewing gum
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 200 ppm. If used in combination with butylated hydroxyanisole or butylated hydroxytoluene, or both, the total combined amount not to exceed 200 ppm.
|
n/a |
Table 11 |
P.11 |
Propyl Gallate |
n/a |
(c)
Citrus oil flavours; Dry flavours; Essential oils
|
(c)
Preservative
|
(c)
If used singly, the amount not to exceed 1,250 ppm. If used in combination with butylated hydroxyanisole or butylated hydroxytoluene, or both, the total combined amount not to exceed 1,250 ppm.
|
n/a |
Table 11 |
P.11 |
Propyl Gallate |
n/a |
(d)
Citrus oils
|
(d)
Preservative
|
(d)
If used singly, the amount not to exceed 5,000 ppm. If used in combination with butylated hydroxyanisole or butylated hydroxytoluene, or both, the total combined amount not to exceed 5,000 ppm.
|
n/a |
Table 11 |
P.11 |
Propyl Gallate |
n/a |
(e)
Dehydrated potato products; Dried breakfast cereals
|
(e)
Preservative
|
(e)
If used singly, the amount not to exceed 50 ppm. If used in combination with butylated hydroxyanisole or butylated hydroxytoluene, or both, the total combined amount not to exceed 50 ppm.
|
n/a |
Table 11 |
P.11 |
Propyl Gallate |
n/a |
(f)
Dried cooked poultry meat
|
(f)
Preservative
|
(f)
If used singly, the amount not to exceed 0.015% of the fat content. If used in combination with citric acid or butylated hydroxyanisole, or both, the total combined amount not to exceed 0.015% of the fat content.
|
n/a |
Table 11 |
P.11 |
Propyl Gallate |
n/a |
(g)
Fats and oils, except milk fat, olive oil and suet; Lard; Shortening
|
(g)
Preservative
|
(g)
If used singly, the amount not to exceed 200 ppm. If used in any combination with butylated hydroxyanisole, butylated hydroxytoluene or tertiary butyl hydroquinone, the total combined amount not to exceed 200 ppm.
|
n/a |
Table 11 |
P.11 |
Propyl Gallate |
n/a |
(h)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product and those unstandardized foods set out in paragraphs (b), (c), (d) and (e) of this item
|
(h)
Preservative
|
(h)
If used singly, the amount not to exceed 0.02% of the fat content. If used in combination with butylated hydroxyanisole or butylated hydroxytoluene, or both, the total combined amount not to exceed 0.02% of the fat content.
|
NOM/ADM-0122 |
Table 11 |
P.12 |
Propyl-ρ-Hydroxybenzoate |
n/a |
(a)
Antifoaming preparations
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 5,000 ppm, calculated as ρ-hydroxybenzoic acid. If used in any combination with methyl-ρ-hydroxybenzoate, sodium salt of methyl-ρ-hydroxybenzoic acid or sodium salt of propyl-ρ-hydroxybenzoic acid, the total combined amount not to exceed 5,000 ppm, calculated as ρ-hydroxybenzoic acid.
|
NOM/ADM-0171 |
Table 11 |
P.12 |
Propyl-ρ-Hydroxybenzoate |
n/a |
(b)
Aqueous colour formulations for use in marinades
|
(b)
Preservative
|
(b)
Good Manufacturing Practice. If used singly, the amount not to exceed 40 ppm in the marinade. If used in combination with sodium salt of propyl-ρ-hydroxybenzoate, the total combined amount not to exceed 40 ppm in the marinade, calculated as propyl-ρ-hydroxybenzoate.
|
NOM/ADM-0171 |
Table 11 |
P.12 |
Propyl-ρ-Hydroxybenzoate |
n/a |
(c)
Aqueous colour formulations for use in unstandardized carbonated flavoured beverages
|
(c)
Preservative
|
(c)
Good Manufacturing Practice. If used singly, the amount not to exceed 10 ppm in the beverage containing the aqueous formulation. If used in combination with sodium salt of propyl-ρ-hydroxybenzoate, the total combined amount not to exceed 10 ppm in the beverage containing the aqueous formulation, calculated as propyl-ρ-hydroxybenzoate.
|
NOM/ADM-0171 |
Table 11 |
P.12 |
Propyl-ρ-Hydroxybenzoate |
n/a |
(d)
Aqueous colour formulations for use in unstandardized confectionery
|
(d)
Preservative
|
(d)
Good Manufacturing Practice. If used singly, the amount not to exceed 20 ppm in the confectionery containing the aqueous formulation. If used in combination with sodium salt of propyl-ρ-hydroxybenzoate, the total combined amount not to exceed 20 ppm in the confectionery containing the aqueous formulation, calculated as propyl-ρ-hydroxybenzoate.
|
NOM/ADM-0171 |
Table 11 |
P.12 |
Propyl-ρ-Hydroxybenzoate |
n/a |
(e)
Enzyme preparations
|
(e)
Preservative
|
(e)
If used singly, the amount not to exceed 5,000 ppm, calculated as ρ-hydroxybenzoic acid. If used in any combination with methyl-ρ-hydroxybenzoate, sodium salt of methyl-ρ-hydroxybenzoic acid or sodium salt of propyl-ρ-hydroxybenzoic acid, the total combined amount not to exceed 5,000 ppm, calculated as ρ-hydroxybenzoic acid.
|
NOM/ADM-0171 |
Table 11 |
S.1 |
Sodium Acetate |
n/a |
(a)
Brawn; Headcheese; Meat and meat by-product loaf; Meat by-product loaf; Meat loaf; Meat lunch; Meat roll; Potted meat; Potted meat by-product; Prepared meat or prepared meat by-product; Prepared poultry meat or prepared poultry meat by-product; Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Sausage
|
(a)
Preservative
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 11 |
S.1 |
Sodium Acetate |
n/a |
(b)
Unstandardized preparations of meat or meat by-product; Unstandardized preparations of poultry meat or poultry meat by-product
|
(b)
Preservative
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 11 |
S.2 |
Sodium Ascorbate |
n/a |
(a)
Beer; Cider; Fruit wine; Wine
|
(a)
Preservative
|
(a)
Good Manufacturing Practice
|
n/a |
Table 11 |
S.2 |
Sodium Ascorbate |
n/a |
(b)
Canned applesauce
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 150 ppm, calculated as ascorbic acid. If used in combination with erythorbic acid or sodium erythorbate, or both, the total combined amount not to exceed 150 ppm, calculated as ascorbic acid and erythorbic acid, respectively.
|
n/a |
Table 11 |
S.2 |
Sodium Ascorbate |
n/a |
(c)
Canned mandarin oranges
|
(c)
Preservative
|
(c)
400 ppm, calculated as ascorbic acid
|
n/a |
Table 11 |
S.2 |
Sodium Ascorbate |
n/a |
(d)
Canned mushrooms; Canned white asparagus; Frozen (naming the fruit or fruits)
|
(d)
Preservative
|
(d)
Good Manufacturing Practice
|
n/a |
Table 11 |
S.2 |
Sodium Ascorbate |
n/a |
(e)
Canned peaches
|
(e)
Preservative
|
(e)
550 ppm, calculated as ascorbic acid
|
n/a |
Table 11 |
S.2 |
Sodium Ascorbate |
n/a |
(f)
Canned tuna; Frozen minced fish; Glaze for frozen fish; Headcheese; Meat binder sold for use in preserved meat or preserved meat by-product; Preserved fish or preserved meat (as defined in section B.21.002 of the Food and Drug Regulations ); Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Pumping pickle, cover pickle or dry cure used in the curing of preserved meat or preserved meat by-product
|
(f)
Preservative
|
(f)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 11 |
S.2 |
Sodium Ascorbate |
n/a |
(g)
Unstandardized foods
|
(g)
Preservative
|
(g)
Good Manufacturing practice
|
n/a |
Table 11 |
S.3 |
Sodium Benzoate |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; (Naming the fruit) juice; (Naming the fruits) juice; (Naming the citrus fruit or citrus fruits) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 1,000 ppm, calculated as benzoic acid. If used in combination with benzoic acid or potassium benzoate, or both, the total combined amount not to exceed 1,000 ppm, calculated as benzoic acid.
|
n/a |
Table 11 |
S.3 |
Sodium Benzoate |
n/a |
(b)
Calorie-reduced margarine; Margarine
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 1,000 ppm, calculated as benzoic acid. If used in any combination with benzoic acid, potassium benzoate, calcium sorbate, potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as benzoic acid and sorbic acid, respectively.
|
n/a |
Table 11 |
S.3 |
Sodium Benzoate |
n/a |
(b.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(b.1)
Preservative
|
(b.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 11 |
S.3 |
Sodium Benzoate |
n/a |
(c)
Packaged fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) products that are marinated or otherwise cold-processed
|
(c)
Preservative
|
(c)
If used singly, the amount not to exceed 1,000 ppm, calculated as benzoic acid. If used in combination with benzoic acid or potassium benzoate, or both, the total combined amount not to exceed 1,000 ppm, calculated as benzoic acid.
|
NOM/ADM-0122 |
Table 11 |
S.3 |
Sodium Benzoate |
n/a |
(d)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product and those unstandardized foods set out in paragraph (e) of this item
|
(d)
Preservative
|
(d)
If used singly, the amount not to exceed 1,000 ppm, calculated as benzoic acid. If used in combination with benzoic acid or potassium benzoate, or both, the total combined amount not to exceed 1,000 ppm, calculated as benzoic acid.
|
NOM/ADM-0122 |
Table 11 |
S.3 |
Sodium Benzoate |
n/a |
(e)
Unstandardized oyster-flavoured sauces
|
(e)
Preservative
|
(e)
If used singly, the amount not to exceed 1,000 ppm, calculated as benzoic acid. If used in combination with benzoic acid or potassium benzoate, or both, the total combined amount not to exceed 1,000 ppm, calculated as benzoic acid.
|
NOM/ADM-0147 |
Table 11 |
S.4 |
Sodium Bisulphite |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Frozen sliced apples; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; (Naming the fruit) juice; (Naming the fruits) juice; (Naming the citrus fruit or citrus fruits) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.4 |
Sodium Bisulphite |
n/a |
(b)
Beer
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 15 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 15 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.4 |
Sodium Bisulphite |
n/a |
(c)
Cider; Fruit wine; Honey wine; Wine
|
(c)
Preservative
|
(c)
Good Manufacturing Practice. The amount of sodium bisulphite, added singly or in any combination with potassium bisulphite, potassium metabisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, not to exceed 70 ppm in the free state in the finished product, calculated as sulphur dioxide, or 350 ppm in the combined state in the finished product, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.4 |
Sodium Bisulphite |
n/a |
(d)
Crustaceans
|
(d)
Preservative
|
(d)
Good Manufacturing Practice. May be used singly or in any combination with potassium bisulphite, potassium metabisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid. In either case, the total amount not to exceed 100 ppm in the edible portion of the uncooked food, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.4 |
Sodium Bisulphite |
n/a |
(e)
Dextrose anhydrous; Dextrose monohydrate
|
(e)
Preservative
|
(e)
If used singly, the amount not to exceed 20 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 20 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.4 |
Sodium Bisulphite |
n/a |
(f)
Dried fruits and vegetables
|
(f)
Preservative
|
(f)
If used singly, the amount not to exceed 2,500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 2,500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.4 |
Sodium Bisulphite |
n/a |
(g)
Fancy molasses; Refiners' molasses; (Naming the source of the glucose) syrup; Table molasses
|
(g)
Preservative
|
(g)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.4 |
Sodium Bisulphite |
n/a |
(h)
Frozen mushrooms
|
(h)
Preservative
|
(h)
If used singly, the amount not to exceed 90 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 90 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.4 |
Sodium Bisulphite |
n/a |
(i)
Gelatin
|
(i)
Preservative
|
(i)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.4 |
Sodium Bisulphite |
n/a |
(j)
Glucose, except glucose used for the manufacture of sugar confectionery
|
(j)
Preservative
|
(j)
If used singly, the amount not to exceed 40 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 40 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.4 |
Sodium Bisulphite |
n/a |
(k)
Glucose solids, except glucose solids used for the manufacture of sugar confectionery
|
(k)
Preservative
|
(k)
If used singly, the amount not to exceed 40 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 40 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.4 |
Sodium Bisulphite |
n/a |
(l)
Glucose solids used for the manufacture of sugar confectionery
|
(l)
Preservative
|
(l)
If used singly, the amount not to exceed 150 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 150 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.4 |
Sodium Bisulphite |
n/a |
(m)
Glucose used for the manufacture of sugar confectionery
|
(m)
Preservative
|
(m)
If used singly, the amount not to exceed 400 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 400 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.4 |
Sodium Bisulphite |
n/a |
(n)
Unstandardized beverages
|
(n)
Preservative
|
(n)
If used singly, the amount not to exceed 100 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 100 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.4 |
Sodium Bisulphite |
n/a |
(o)
Unstandardized foods, except foods recognized as sources of thiamine, unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ), or poultry meat or poultry meat by-product and those unstandardized foods set out in paragraphs (f) and (n) of this item
|
(o)
Preservative
|
(o)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
NOM/ADM-0122 |
Table 11 |
S.5 |
Sodium Diacetate |
n/a |
(a)
Brawn; Headcheese; Meat and meat by-product loaf; Meat by-product loaf; Meat loaf; Meat lunch; Meat roll; Potted meat; Potted meat by-product; Prepared meat or prepared meat by-product; Prepared poultry meat or prepared poultry meat by-product; Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Sausage
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 2,500 ppm. If used in combination with modified vinegar or potassium diacetate, or both, the total amount of potassium diacetate or sodium diacetate, or both, whether from their addition or from the addition of modified vinegar, not to exceed 2,500 ppm.
|
NOM/ADM-0176
NOM/ADM-0122
|
Table 11 |
S.5 |
Sodium Diacetate |
n/a |
(b)
Bread
|
(b)
Preservative
|
(b)
3,000 ppm
|
n/a |
Table 11 |
S.5 |
Sodium Diacetate |
n/a |
(c)
Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations ); Preserved fish or preserved meat (as defined in section B.21.002 of the Food and Drug Regulations )
|
(c)
Preservative
|
(c)
2,500 ppm
|
NOM/ADM-0122 |
Table 11 |
S.5 |
Sodium Diacetate |
n/a |
(d)
Unstandardized foods, except those unstandardized foods set out in paragraphs (e) and (f) of this item
|
(d)
Preservative
|
(d)
3,000 ppm
|
NOM/ADM-0122 |
Table 11 |
S.5 |
Sodium Diacetate |
n/a |
(e)
Unstandardized preparations of fish or meat (as defined in section B.21.002 of the Food and Drug Regulations )
|
(e)
Preservative
|
(e)
2,500 ppm
|
NOM/ADM-0122 |
Table 11 |
S.5 |
Sodium Diacetate |
n/a |
(f)
Unstandardized preparations of meat or meat by-product; Unstandardized preparations of poultry meat or poultry meat by-product
|
(f)
Preservative
|
(f)
If used singly, the amount not to exceed 2,500 ppm. If used in combination with modified vinegar or potassium diacetate, or both, the total amount of potassium diacetate or sodium diacetate, or both, whether from their addition or from the addition of modified vinegar, not to exceed 2,500 ppm.
|
NOM/ADM-0176
NOM/ADM-0122
|
Table 11 |
S.6 |
Sodium Dithionite |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Frozen sliced apples; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; (Naming the fruit) juice; (Naming the fruits) juice; (Naming the citrus fruit or citrus fruits) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.6 |
Sodium Dithionite |
n/a |
(b)
Beer
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 15 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 15 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.6 |
Sodium Dithionite |
n/a |
(c)
Cider; Fruit wine; Honey wine; Wine
|
(c)
Preservative
|
(c)
Good Manufacturing Practice. The amount of sodium dithionite, added singly or in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium metabisulphite, sodium sulphite or sulphurous acid, not to exceed 70 ppm in the free state in the finished product, calculated as sulphur dioxide, or 350 ppm in the combined state in the finished product, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.6 |
Sodium Dithionite |
n/a |
(d)
Crustaceans
|
(d)
Preservative
|
(d)
Good Manufacturing Practice. May be used singly or in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium metabisulphite, sodium sulphite or sulphurous acid. In either case, the total amount not to exceed 100 ppm in the edible portion of the uncooked food, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.6 |
Sodium Dithionite |
n/a |
(e)
Dextrose anhydrous; Dextrose monohydrate
|
(e)
Preservative
|
(e)
If used singly, the amount not to exceed 20 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 20 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.6 |
Sodium Dithionite |
n/a |
(f)
Dried fruits and vegetables
|
(f)
Preservative
|
(f)
If used singly, the amount not to exceed 2,500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 2,500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.6 |
Sodium Dithionite |
n/a |
(g)
Fancy molasses; Refiners' molasses; (Naming the source of the glucose) syrup; Table molasses
|
(g)
Preservative
|
(g)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.6 |
Sodium Dithionite |
n/a |
(h)
Frozen mushrooms
|
(h)
Preservative
|
(h)
If used singly, the amount not to exceed 90 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 90 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.6 |
Sodium Dithionite |
n/a |
(i)
Gelatin
|
(i)
Preservative
|
(i)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.6 |
Sodium Dithionite |
n/a |
(j)
Glucose, except glucose used for the manufacture of sugar confectionery
|
(j)
Preservative
|
(j)
If used singly, the amount not to exceed 40 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 40 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.6 |
Sodium Dithionite |
n/a |
(k)
Glucose solids, except glucose solids used for the manufacture of sugar confectionery
|
(k)
Preservative
|
(k)
If used singly, the amount not to exceed 40 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 40 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.6 |
Sodium Dithionite |
n/a |
(l)
Glucose solids used for the manufacture of sugar confectionery
|
(l)
Preservative
|
(l)
If used singly, the amount not to exceed 150 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 150 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.6 |
Sodium Dithionite |
n/a |
(m)
Glucose used for the manufacture of sugar confectionery
|
(m)
Preservative
|
(m)
If used singly, the amount not to exceed 400 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 400 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.6 |
Sodium Dithionite |
n/a |
(n)
Unstandardized beverages
|
(n)
Preservative
|
(n)
If used singly, the amount not to exceed 100 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 100 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.6 |
Sodium Dithionite |
n/a |
(o)
Unstandardized foods, except foods recognized as sources of thiamine, unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ), or poultry meat or poultry meat by-product and those unstandardized foods set out in paragraphs (f) and (n) of this item
|
(o)
Preservative
|
(o)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
NOM/ADM-0122 |
Table 11 |
S.7 |
Sodium Erythorbate |
n/a |
(a)
Beer; Cider; Fruit wine; Wine
|
(a)
Preservative
|
(a)
Good Manufacturing Practice
|
n/a |
Table 11 |
S.7 |
Sodium Erythorbate |
n/a |
(b)
Canned applesauce
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 150 ppm. If used in combination with calcium ascorbate or erythorbic acid, or both, the total combined amount not to exceed 150 ppm, calculated as ascorbic acid and erythorbic acid, respectively.
|
n/a |
Table 11 |
S.7 |
Sodium Erythorbate |
n/a |
(c)
Canned clams
|
(c)
Preservative
|
(c)
350 ppm
|
n/a |
Table 11 |
S.7 |
Sodium Erythorbate |
n/a |
(d)
Frozen fish fillets; Frozen minced fish; Frozen (naming the fruit or fruits); Glaze for frozen fish; Headcheese; Meat binder sold for use in preserved meat or preserved meat by-product; Preserved fish or preserved meat (as defined in section B.21.002 of the Food and Drug Regulations ); Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Pumping pickle, cover pickle or dry cure used in the curing of preserved meat or preserved meat by-product
|
(d)
Preservative
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 11 |
S.7 |
Sodium Erythorbate |
n/a |
(e)
Unstandardized foods
|
(e)
Preservative
|
(e)
Good Manufacturing Practice
|
n/a |
Table 11 |
S.8 |
Sodium Lactate |
n/a |
(a)
Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations ), except canned prepared fish and canned prepared meat; Preserved fish or preserved meat (as defined in section B.21.002 of the Food and Drug Regulations )
|
(a)
Preservative
|
(a)
Good Manufacturing Practice
|
NOM/ADM-0122
NOM/ADM-0064
|
Table 11 |
S.8 |
Sodium Lactate |
n/a |
(b)
Pumping pickle or cover pickle used in the curing of poultry meat or poultry meat by-product; Prepared meat or prepared meat by-product; Prepared poultry meat or prepared poultry meat by-product; Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Pumping pickle or cover pickle used in the curing of preserved meat or preserved meat by-product; Sausage
|
(b)
Preservative
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122
NOM/ADM-0001
|
Table 11 |
S.8 |
Sodium Lactate |
n/a |
(c)
Solid cut meat; Solid cut poultry meat
|
(c)
Preservative
|
(c)
Good Manufacturing Practice. The solid cut meat and solid cut poultry meat must comply with the meat protein content requirements in sections B.14.021 and B.22.012 of the Food and Drug Regulations .
|
NOM/ADM-0001 |
Table 11 |
S.8 |
Sodium Lactate |
n/a |
(d)
Unstandardized preparations of fish or meat (as defined in section B.21.002 of the Food and Drug Regulations )
|
(d)
Preservative
|
(d)
Good Manufacturing Practice
|
NOM/ADM-0122
NOM/ADM-0064
|
Table 11 |
S.9 |
Sodium Metabisulphite |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Frozen sliced apples; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; (Naming the fruit) juice; (Naming the fruits) juice; (Naming the citrus fruit or citrus fruits) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.9 |
Sodium Metabisulphite |
n/a |
(b)
Beer
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 15 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 15 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.9 |
Sodium Metabisulphite |
n/a |
(c)
Canned sea snails
|
(c)
Preservative
|
(c)
Good Manufacturing Practice. The amount not to exceed 100 ppm in the edible portion of the uncooked food, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.9 |
Sodium Metabisulphite |
n/a |
(d)
Cider; Fruit wine; Honey wine; Wine
|
(d)
Preservative
|
(d)
Good Manufacturing Practice. The amount of sodium metabisulphite, added singly or in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium sulphite or sulphurous acid, not to exceed 70 ppm in the free state in the finished product, calculated as sulphur dioxide, or 350 ppm in the combined state in the finished product, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.9 |
Sodium Metabisulphite |
n/a |
(e)
Crustaceans
|
(e)
Preservative
|
(e)
Good Manufacturing Practice. May be used singly or in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium sulphite or sulphurous acid. In either case, the total amount not to exceed 100 ppm in the edible portion of the uncooked food, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.9 |
Sodium Metabisulphite |
n/a |
(f)
Dextrose anhydrous; Dextrose monohydrate
|
(f)
Preservative
|
(f)
If used singly, the amount not to exceed 20 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 20 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.9 |
Sodium Metabisulphite |
n/a |
(g)
Dried fruits and vegetables
|
(g)
Preservative
|
(g)
If used singly, the amount not to exceed 2,500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 2,500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.9 |
Sodium Metabisulphite |
n/a |
(g.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(g.1)
Preservative
|
(g.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 11 |
S.9 |
Sodium Metabisulphite |
n/a |
(h)
Fancy molasses; Refiners' molasses; (Naming the source of the glucose) syrup; Table molasses
|
(h)
Preservative
|
(h)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.9 |
Sodium Metabisulphite |
n/a |
(i)
Frozen mushrooms
|
(i)
Preservative
|
(i)
If used singly, the amount not to exceed 90 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 90 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.9 |
Sodium Metabisulphite |
n/a |
(j)
Gelatin
|
(j)
Preservative
|
(j)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.9 |
Sodium Metabisulphite |
n/a |
(k)
Glucose, except glucose used for the manufacture of sugar confectionery
|
(k)
Preservative
|
(k)
If used singly, the amount not to exceed 40 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 40 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.9 |
Sodium Metabisulphite |
n/a |
(l)
Glucose solids, except glucose solids used for the manufacture of sugar confectionery
|
(l)
Preservative
|
(l)
If used singly, the amount not to exceed 40 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 40 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.9 |
Sodium Metabisulphite |
n/a |
(m)
Glucose solids used for the manufacture of sugar confectionery
|
(m)
Preservative
|
(m)
If used singly, the amount not to exceed 150 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 150 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.9 |
Sodium Metabisulphite |
n/a |
(n)
Glucose used for the manufacture of sugar confectionery
|
(n)
Preservative
|
(n)
If used singly, the amount not to exceed 400 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 400 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.9 |
Sodium Metabisulphite |
n/a |
(o)
Olives
|
(o)
Preservative
|
(o)
100 ppm, calculated as sulphur dioxide
|
NOM/ADM-0039 |
Table 11 |
S.9 |
Sodium Metabisulphite |
n/a |
(p)
Unstandardized beverages
|
(p)
Preservative
|
(p)
If used singly, the amount not to exceed 100 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 100 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.9 |
Sodium Metabisulphite |
n/a |
(q)
Unstandardized foods, except foods recognized as sources of thiamine, unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ), or poultry meat or poultry meat by-product and those unstandardized foods set out in paragraphs (g) and (p) of this item
|
(q)
Preservative
|
(q)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
NOM/ADM-0122 |
Table 11 |
S.10 |
Sodium Nitrate |
n/a |
(a)
Cover pickle or dry cure used in the curing of preserved meat or preserved meat by-product prepared by slow cure processes
|
(a)
Preservative
|
(a)
Good manufacturing practice. If used singly or in combination with potassium nitrate, the total amount of such nitrate salts added to each batch of preserved meat or preserved meat by-product not to exceed 200 ppm, calculated prior to any smoking, cooking or fermentation. When sodium nitrate is included in the cover pickle or dry cure that is sold for use in preserved meat or preserved meat by-product, it must be packaged separately from any spice or seasoning.
|
NOM/ADM-0122 |
Table 11 |
S.10 |
Sodium Nitrate |
n/a |
(b)
Dry sausage, semi-dry sausage, preserved meat or preserved meat by-product prepared by slow cure processes
|
(b)
Preservative
|
(b)
If used singly, the amount added to each batch of dry sausage, semi-dry sausage, preserved meat or preserved meat by-product not to exceed 200 ppm, calculated prior to any smoking, cooking or fermentation. If used in combination with potassium nitrate, the total combined amount added to each batch of dry sausage, semi-dry sausage, preserved meat or preserved meat by-product not to exceed 200 ppm, calculated prior to any smoking, cooking or fermentation.
|
NOM/ADM-0122 |
Table 11 |
S.10 |
Sodium Nitrate |
n/a |
(c)
Meat binder for dry sausage, semi-dry sausage, preserved meat or preserved meat by-product prepared by slow cure processes
|
(c)
Preservative
|
(c)
Good manufacturing practice. If used singly or in combination with potassium nitrate, the total amount of such nitrate salts added to each batch of dry sausage, semi-dry sausage, preserved meat or preserved meat by-product not to exceed 200 ppm, calculated prior to any smoking, cooking or fermentation. When sodium nitrate is included in the meat binder that is sold for use in dry sausage, semi-dry sausage, preserved meat or preserved meat by-product, it must be packaged separately from any spice or seasoning.
|
NOM/ADM-0122 |
Table 11 |
S.10 |
Sodium Nitrate |
n/a |
(d)
Mold ripened cheese packaged in hermetically sealed containers
|
(d)
Preservative
|
(d)
If used singly, the amount not to exceed 200 ppm of the milk and milk products used to manufacture the cheese. If used in combination with potassium nitrate, the total combined amount not to exceed 200 ppm of the milk and milk products used to manufacture the cheese. In either case, the amount not to exceed 50 ppm in the finished cheese.
|
n/a |
Table 11 |
S.10 |
Sodium Nitrate |
n/a |
(e)
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
|
(e)
Preservative
|
(e)
If used singly, the amount not to exceed 200 ppm of the milk and milk products used to manufacture the cheese. If used in combination with potassium nitrate, the total combined amount not to exceed 200 ppm of the milk and milk products used to manufacture the cheese. In either case, the amount not to exceed 50 ppm in the finished cheese.
|
n/a |
Table 11 |
S.11 |
Sodium Nitrite |
n/a |
(a)
Meat binder for preserved meat or preserved meat by-product; Pumping pickle, cover pickle or dry cure used in the curing of preserved meat or preserved meat by-product
|
(a)
Preservative
|
(a)
Good manufacturing practice. If used singly or in combination with potassium nitrite, the total amount of such nitrite salts added to each batch of preserved meat or preserved meat by-product not to exceed 200 ppm, calculated prior to any smoking, cooking or fermentation. When sodium nitrite is included in the meat binder, pumping pickle, cover pickle or dry cure that is sold for use in preserved meat or preserved meat by-product, it must be packaged separately from any spice or seasoning.
|
NOM/ADM-0122 |
Table 11 |
S.11 |
Sodium Nitrite |
n/a |
(b)
Preserved marine mammal meat
|
(b)
Preservative
|
(b)
200 ppm
|
n/a |
Table 11 |
S.11 |
Sodium Nitrite |
n/a |
(c)
Preserved meat or preserved meat by-product, except side bacon
|
(c)
Preservative
|
(c)
If used singly, the amount added to each batch of preserved meat or preserved meat by-product not to exceed 200 ppm, calculated prior to any smoking, cooking or fermentation. If used in combination with potassium nitrite, the total combined amount added to each batch of preserved meat or preserved meat by-product not to exceed 200 ppm, calculated prior to any smoking, cooking or fermentation.
|
NOM/ADM-0122 |
Table 11 |
S.11 |
Sodium Nitrite |
n/a |
(d)
Preserved poultry meat or preserved poultry meat by-product
|
(d)
Preservative
|
(d)
If used singly, the amount added to each batch of preserved poultry meat or preserved poultry meat by-product not to exceed 200 ppm, calculated prior to any smoking, cooking or fermentation. If used in combination with potassium nitrite, the total combined amount added to each batch of preserved poultry meat or preserved poultry meat by-product not to exceed 200 ppm, calculated prior to any smoking, cooking or fermentation.
|
NOM/ADM-0122 |
Table 11 |
S.11 |
Sodium Nitrite |
n/a |
(e)
Side bacon
|
(e)
Preservative
|
(e)
If used singly, the amount added to each batch of side bacon not to exceed 120 ppm, calculated prior to any smoking, cooking or fermentation. If used in combination with potassium nitrite, the total combined amount added to each batch of side bacon not to exceed 120 ppm, calculated prior to any smoking, cooking or fermentation.
|
n/a |
Table 11 |
S.12 |
Sodium Propionate |
n/a |
(a)
Bread
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 2,000 ppm, calculated as propionic acid. If used in combination with calcium propionate or propionic acid, or both, the total combined amount not to exceed 2,000 ppm, calculated as propionic acid.
|
n/a |
Table 11 |
S.12 |
Sodium Propionate |
n/a |
(b)
Cheddar cheese; (Naming the variety) cheese; Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); 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 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 with (naming the added ingredients)
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 2,000 ppm, calculated as propionic acid. If used in combination with calcium propionate or propionic acid, or both, the total combined amount not to exceed 2,000 ppm, calculated as propionic acid. If used in any combination with calcium propionate, propionic acid, calcium sorbate, potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 3,000 ppm, calculated as propionic acid and sorbic acid, respectively, provided that the amount of propionic acid does not exceed 2,000 ppm.
|
n/a |
Table 11 |
S.12 |
Sodium Propionate |
n/a |
(c)
Ready-to-eat prepared meat or ready-to-eat prepared meat by-product; Ready-to-eat prepared poultry meat or ready-to-eat prepared poultry meat by-product; Ready-to-eat preserved meat or ready-to-eat preserved meat by-product; Ready-to-eat preserved poultry meat or ready-to-eat preserved poultry meat by-product; Wiener
|
(c)
Preservative
|
(c)
If used singly, the amount not to exceed 2,500 ppm, calculated as propionic acid. If used in combination with propionic acid, the total combined amount not to exceed 2,500 ppm, calculated as propionic acid.
|
NOM/ADM-0112 |
Table 11 |
S.12 |
Sodium Propionate |
n/a |
(d)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product
|
(d)
Preservative
|
(d)
If used singly, the amount not to exceed 2,000 ppm, calculated as propionic acid. If used in combination with calcium propionate or propionic acid, or both, the total combined amount not to exceed 2,000 ppm, calculated as propionic acid.
|
NOM/ADM-0122 |
Table 11 |
S.13 |
Sodium Salt of Methyl-ρ-Hydroxybenzoic Acid |
n/a |
(a)
Antifoaming preparations
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 5,000 ppm, calculated as ρ-hydroxybenzoic acid. If used in any combination with methyl-ρ-hydroxybenzoate, propyl-ρ-hydroxybenzoate or sodium salt of propyl-ρ-hydroxybenzoic acid, the total combined amount not to exceed 5,000 ppm, calculated as ρ-hydroxybenzoic acid.
|
NOM/ADM-0171 |
Table 11 |
S.13 |
Sodium Salt of Methyl-ρ-Hydroxybenzoic Acid |
n/a |
(b)
Aqueous colour formulations for use in marinades
|
(b)
Preservative
|
(b)
Good Manufacturing Practice. If used singly, the amount not to exceed 40 ppm in the marinade, calculated as methyl-ρ-hydroxybenzoate. If used in combination with methyl-ρ-hydroxybenzoate, the total combined amount not to exceed 40 ppm in the marinade, calculated as methyl-ρ-hydroxybenzoate.
|
NOM/ADM-0171 |
Table 11 |
S.13 |
Sodium Salt of Methyl-ρ-Hydroxybenzoic Acid |
n/a |
(c)
Aqueous colour formulations for use in unstandardized carbonated flavoured beverages, unstandardized confectionery or unstandardized frozen concentrated beverages
|
(c)
Preservative
|
(c)
Good Manufacturing Practice. If used singly, the amount not to exceed 10 ppm in the food containing the aqueous colour formulation as consumed, calculated as methyl-ρ-hydroxybenzoate. If used in combination with methyl-ρ-hydroxybenzoate, the total combined amount not to exceed 10 ppm in the food containing the aqueous colour formulation as consumed, calculated as methyl-ρ-hydroxybenzoate.
|
NOM/ADM-0171 |
Table 11 |
S.13 |
Sodium Salt of Methyl-ρ-Hydroxybenzoic Acid |
n/a |
(d)
Enzyme preparations
|
(d)
Preservative
|
(d)
If used singly, the amount not to exceed 5,000 ppm, calculated as ρ-hydroxybenzoic acid. If used in any combination with methyl-ρ-hydroxybenzoate, propyl-ρ-hydroxybenzoate or sodium salt of propyl-ρ-hydroxybenzoic acid, the total combined amount not to exceed 5,000 ppm, calculated as ρ-hydroxybenzoic acid.
|
NOM/ADM-0171 |
Table 11 |
S.14 |
Sodium Salt of Propyl-ρ-Hydroxybenzoic Acid |
n/a |
(a)
Antifoaming preparations
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 5,000 ppm, calculated as ρ-hydroxybenzoic acid. If used in any combination with methyl-ρ-hydroxybenzoate, propyl-ρ-hydroxybenzoate or sodium salt of methyl-ρ-hydroxybenzoic acid, the total combined amount not to exceed 5,000 ppm, calculated as ρ-hydroxybenzoic acid.
|
NOM/ADM-0171 |
Table 11 |
S.14 |
Sodium Salt of Propyl-ρ-Hydroxybenzoic Acid |
n/a |
(b)
Aqueous colour formulations for use in marinades
|
(b)
Preservative
|
(b)
Good Manufacturing Practice. If used singly, the amount not to exceed 40 ppm in the marinade, calculated as propyl-ρ-hydroxybenzoate. If used in combination with propyl-ρ-hydroxybenzoate, the total combined amount not to exceed 40 ppm in the marinade, calculated as propyl-ρ-hydroxybenzoate.
|
NOM/ADM-0171 |
Table 11 |
S.14 |
Sodium Salt of Propyl-ρ-Hydroxybenzoic Acid |
n/a |
(c)
Aqueous colour formulations for use in unstandardized carbonated flavoured beverages
|
(c)
Preservative
|
(c)
Good Manufacturing Practice. If used singly, the amount not to exceed 10 ppm in the beverage containing the aqueous formulation, calculated as propyl-ρ-hydroxybenzoate. If used in combination with propyl-ρ-hydroxybenzoate, the total combined amount in the beverage not to exceed 10 ppm in the beverage containing the aqueous formulation, calculated as propyl-ρ-hydroxybenzoate.
|
NOM/ADM-0171 |
Table 11 |
S.14 |
Sodium Salt of Propyl-ρ-Hydroxybenzoic Acid |
n/a |
(d)
Aqueous colour formulations for use in unstandardized confectionery
|
(d)
Preservative
|
(d)
Good Manufacturing Practice. If used singly, the amount not to exceed 20 ppm in the confectionery containing the aqueous formulation, calculated as propyl-ρ-hydroxybenzoate. If used in combination with propyl-ρ-hydroxybenzoate, the total combined amount not to exceed 20 ppm in the confectionery containing the aqueous formulation, calculated as propyl-ρ-hydroxybenzoate.
|
NOM/ADM-0171 |
Table 11 |
S.14 |
Sodium Salt of Propyl-ρ-Hydroxybenzoic Acid |
n/a |
(e)
Enzyme preparations
|
(e)
Preservative
|
(e)
If used singly, the amount not to exceed 5,000 ppm, calculated as ρ-hydroxybenzoic acid. If used in any combination with methyl-ρ-hydroxybenzoate, propyl-ρ-hydroxybenzoate or sodium salt of methyl-ρ-hydroxybenzoic acid, the total combined amount not to exceed 5,000 ppm, calculated as ρ-hydroxybenzoic acid.
|
NOM/ADM-0171 |
Table 11 |
S.15 |
Sodium Sorbate |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; (Naming the fruit) juice; (Naming the fruits) juice; (Naming the citrus fruit or citrus fruits) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; (Naming the source of the glucose) syrup; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 1,000 ppm, calculated as sorbic acid. If used in any combination with calcium sorbate, potassium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid.
|
n/a |
Table 11 |
S.15 |
Sodium Sorbate |
n/a |
(b)
Bread
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 1,000 ppm, calculated as sorbic acid. If used in any combination with calcium sorbate, potassium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid.
|
n/a |
Table 11 |
S.15 |
Sodium Sorbate |
n/a |
(c)
Calorie-reduced margarine; Margarine
|
(c)
Preservative
|
(c)
If used singly, the amount not to exceed 1,000 ppm, calculated as sorbic acid. If used in any combination with benzoic acid, potassium benzoate, sodium benzoate, calcium sorbate, potassium sorbate, or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as benzoic acid and sorbic acid, respectively.
|
n/a |
Table 11 |
S.15 |
Sodium Sorbate |
n/a |
(d)
Cheddar cheese; (Naming the variety) cheese; Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); 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 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 with (naming the added ingredients)
|
(d)
Preservative
|
(d)
If used singly, the amount not to exceed 3,000 ppm, calculated as sorbic acid. If used in any combination with calcium sorbate, potassium sorbate or sorbic acid, the total combined amount not to exceed 3,000 ppm, calculated as sorbic acid. If used in any combination with calcium propionate, propionic acid, sodium propionate, calcium sorbate, potassium sorbate or sorbic acid, the total combined amount not to exceed 3,000 ppm, calculated as propionic acid and sorbic acid, respectively, provided that the total amount of propionic acid does not exceed 2,000 ppm.
|
n/a |
Table 11 |
S.15 |
Sodium Sorbate |
n/a |
(e)
Cider; Fruit wine; Honey wine; Wine
|
(e)
Preservative
|
(e)
If used singly, the amount not to exceed 500 ppm, calculated as sorbic acid. If used in any combination with calcium sorbate, potassium sorbate or sorbic acid, the total combined amount not to exceed 500 ppm, calculated as sorbic acid.
|
n/a |
Table 11 |
S.15 |
Sodium Sorbate |
n/a |
(f)
Cold-processed smoked and salted fish paste; Smoked or salted dried fish
|
(f)
Preservative
|
(f)
If used singly, the amount not to exceed 1,000 ppm, calculated as sorbic acid. If used in any combination with calcium sorbate, potassium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid.
|
n/a |
Table 11 |
S.15 |
Sodium Sorbate |
n/a |
(f.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(f.1)
Preservative
|
(f.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 11 |
S.15 |
Sodium Sorbate |
n/a |
(g)
Olives
|
(g)
Preservative
|
(g)
If used singly, the amount not to exceed 300 ppm of the olive brine, calculated as sorbic acid. If used in any combination with calcium sorbate, potassium sorbate or sorbic acid, the total combined amount not to exceed 300 ppm of the olive brine, calculated as sorbic acid.
|
n/a |
Table 11 |
S.15 |
Sodium Sorbate |
n/a |
(h)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product and those unstandardized foods set out in paragraph (i) of this item
|
(h)
Preservative
|
(h)
If used singly, the amount not to exceed 1,000 ppm, calculated as sorbic acid. If used in any combination with calcium sorbate, potassium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid.
|
NOM/ADM-0122 |
Table 11 |
S.15 |
Sodium Sorbate |
n/a |
(i)
Unstandardized salad dressings
|
(i)
Preservative
|
(i)
3,350 ppm, calculated as sorbic acid
|
n/a |
Table 11 |
S.16 |
Sodium Sulphite |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Frozen sliced apples; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; (Naming the fruit) juice; (Naming the fruits) juice; (Naming the citrus fruit or citrus fruits) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.16 |
Sodium Sulphite |
n/a |
(b)
Beer
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 15 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sulphurous acid, the total combined amount not to exceed 15 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.16 |
Sodium Sulphite |
n/a |
(c)
Cider; Fruit wine; Honey wine; Wine
|
(c)
Preservative
|
(c)
Good Manufacturing Practice. The amount of sodium sulphite, added singly or in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sulphurous acid, not to exceed 70 ppm in the free state in the finished product, calculated as sulphur dioxide, or 350 ppm in the combined state in the finished product, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.16 |
Sodium Sulphite |
n/a |
(d)
Crustaceans
|
(d)
Preservative
|
(d)
Good Manufacturing Practice. May be used singly or in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sulphurous acid. In either case, the total amount not to exceed 100 ppm in the edible portion of the uncooked food, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.16 |
Sodium Sulphite |
n/a |
(e)
Dextrose anhydrous; Dextrose monohydrate
|
(e)
Preservative
|
(e)
If used singly, the amount not to exceed 20 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sulphurous acid, the total combined amount not to exceed 20 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.16 |
Sodium Sulphite |
n/a |
(f)
Dried fruits and vegetables
|
(f)
Preservative
|
(f)
If used singly, the amount not to exceed 2,500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sulphurous acid, the total combined amount not to exceed 2,500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.16 |
Sodium Sulphite |
n/a |
(g)
Fancy molasses; Refiners' molasses; (Naming the source of the glucose) syrup; Table molasses
|
(g)
Preservative
|
(g)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.16 |
Sodium Sulphite |
n/a |
(h)
Frozen mushrooms
|
(h)
Preservative
|
(h)
If used singly, the amount not to exceed 90 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sulphurous acid, the total combined amount not to exceed 90 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.16 |
Sodium Sulphite |
n/a |
(i)
Gelatin
|
(i)
Preservative
|
(i)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.16 |
Sodium Sulphite |
n/a |
(j)
Glucose, except glucose used for the manufacture of sugar confectionery
|
(j)
Preservative
|
(j)
If used singly, the amount not to exceed 40 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sulphurous acid, the total combined amount not to exceed 40 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.16 |
Sodium Sulphite |
n/a |
(k)
Glucose solids, except glucose solids used for the manufacture of sugar confectionery
|
(k)
Preservative
|
(k)
If used singly, the amount not to exceed 40 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sulphurous acid, the total combined amount not to exceed 40 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.16 |
Sodium Sulphite |
n/a |
(l)
Glucose solids used for the manufacture of sugar confectionery
|
(l)
Preservative
|
(l)
If used singly, the amount not to exceed 150 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sulphurous acid, the total combined amount not to exceed 150 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.16 |
Sodium Sulphite |
n/a |
(m)
Glucose used for the manufacture of sugar confectionery
|
(m)
Preservative
|
(m)
If used singly, the amount not to exceed 400 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sulphurous acid, the total combined amount not to exceed 400 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.16 |
Sodium Sulphite |
n/a |
(n)
Unstandardized beverages
|
(n)
Preservative
|
(n)
If used singly, the amount not to exceed 100 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sulphurous acid, the total combined amount not to exceed 100 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.16 |
Sodium Sulphite |
n/a |
(o)
Unstandardized foods, except foods recognized as sources of thiamine, unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ), or poultry meat or poultry meat by-product and those unstandardized foods set out in paragraphs (f) and (n) of this item
|
(o)
Preservative
|
(o)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
NOM/ADM-0122 |
Table 11 |
S.17 |
Sorbic Acid |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; (Naming the fruit) juice; (Naming the fruits) juice; (Naming the citrus fruit or citrus fruits) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; (Naming the source of the glucose) syrup; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 1,000 ppm. If used in any combination with calcium sorbate, potassium sorbate or sodium sorbate, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid.
|
n/a |
Table 11 |
S.17 |
Sorbic Acid |
n/a |
(b)
Bread
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 1,000 ppm. If used in any combination with calcium sorbate, potassium sorbate or sodium sorbate, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid.
|
n/a |
Table 11 |
S.17 |
Sorbic Acid |
n/a |
(c)
Calorie-reduced margarine; Margarine
|
(c)
Preservative
|
(c)
If used singly, the amount not to exceed 1,000 ppm. If used in any combination with benzoic acid, potassium benzoate, sodium benzoate, calcium sorbate, potassium sorbate or sodium sorbate, the total combined amount not to exceed 1,000 ppm, calculated as benzoic acid and sorbic acid, respectively.
|
n/a |
Table 11 |
S.17 |
Sorbic Acid |
n/a |
(d)
Cheddar cheese; (Naming the variety) cheese; Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); 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 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 with (naming the added ingredients)
|
(d)
Preservative
|
(d)
If used singly, the amount not to exceed 3,000 ppm If used in any combination with calcium sorbate, potassium sorbate or sodium sorbate, the total combined amount not to exceed 3,000 ppm, calculated as sorbic acid. If used in any combination with calcium propionate, propionic acid, sodium propionate, calcium sorbate, potassium sorbate or sodium sorbate, the total combined amount not to exceed 3,000 ppm, calculated as propionic acid and sorbic acid, respectively, provided that the total amount of propionic acid does not exceed 2,000 ppm.
|
n/a |
Table 11 |
S.17 |
Sorbic Acid |
n/a |
(e)
Cider; Fruit wine; Honey wine; Wine
|
(e)
Preservative
|
(e)
If used singly, the amount not to exceed 500 ppm. If used in any combination with calcium sorbate, potassium sorbate or sodium sorbate, the total combined amount not to exceed 500 ppm, calculated as sorbic acid.
|
n/a |
Table 11 |
S.17 |
Sorbic Acid |
n/a |
(f)
Cold-processed smoked and salted fish paste; Smoked or salted dried fish
|
(f)
Preservative
|
(f)
If used singly, the amount not to exceed 1,000 ppm. If used in any combination with calcium sorbate, potassium sorbate or sodium sorbate, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid.
|
n/a |
Table 11 |
S.17 |
Sorbic Acid |
n/a |
(f.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(f.1)
Preservative
|
(f.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 11 |
S.17 |
Sorbic Acid |
n/a |
(g)
Olives
|
(g)
Preservative
|
(g)
If used singly, the amount not to exceed 300 ppm of the olive brine. If used in any combination with calcium sorbate, potassium sorbate or sodium sorbate, the total combined amount not to exceed 300 ppm of the olive brine, calculated as sorbic acid.
|
n/a |
Table 11 |
S.17 |
Sorbic Acid |
n/a |
(h)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product and those unstandardized foods set out in paragraphs (i) and (j) of this item
|
(h)
Preservative
|
(h)
If used singly, the amount not to exceed 1,000 ppm. If used in any combination with calcium sorbate, potassium sorbate or sodium sorbate, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid.
|
NOM/ADM-0122 |
Table 11 |
S.17 |
Sorbic Acid |
n/a |
(i)
Unstandardized processed cheese products
|
(i)
Preservative
|
(i)
If used singly, the amount not to exceed 3,000 ppm. If used in combination with calcium sorbate or potassium sorbate or both, the total combined amount not to exceed 3,000 ppm, calculated as sorbic acid.
|
n/a |
Table 11 |
S.17 |
Sorbic Acid |
n/a |
(j)
Unstandardized salad dressings
|
(j)
Preservative
|
(j)
3,350 ppm
|
n/a |
Table 11 |
S.18 |
Sulphurous Acid |
n/a |
(a)
Apple and (naming the fruit or fruits) jam; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Frozen sliced apples; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; (Naming the fruit) juice; (Naming the fruits) juice; (Naming the citrus fruit or citrus fruits) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree
|
(a)
Preservative
|
(a)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sodium sulphite, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.18 |
Sulphurous Acid |
n/a |
(b)
Beer
|
(b)
Preservative
|
(b)
If used singly, the amount not to exceed 15 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sodium sulphite, the total combined amount not to exceed 15 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.18 |
Sulphurous Acid |
n/a |
(c)
Cider; Fruit wine; Honey wine; Wine
|
(c)
Preservative
|
(c)
Good Manufacturing Practice. The amount of sulphurous acid, added singly or in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sodium sulphite, not to exceed 70 ppm in the free state in the finished product, calculated as sulphur dioxide, or 350 ppm in the combined state in the finished product, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.18 |
Sulphurous Acid |
n/a |
(d)
Crustaceans
|
(d)
Preservative
|
(d)
Good Manufacturing Practice. May be used singly or in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sodium sulphite. In either case, the total amount not to exceed 100 ppm in the edible portion of the uncooked food, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.18 |
Sulphurous Acid |
n/a |
(e)
Dextrose anhydrous; Dextrose monohydrate
|
(e)
Preservative
|
(e)
If used singly, the amount not to exceed 20 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sodium sulphite, the total combined amount not to exceed 20 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.18 |
Sulphurous Acid |
n/a |
(f)
Dried fruits and vegetables
|
(f)
Preservative
|
(f)
If used singly, the amount not to exceed 2,500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sodium sulphite, the total combined amount not to exceed 2,500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.18 |
Sulphurous Acid |
n/a |
(g)
Fancy molasses; Refiners' molasses; (Naming the source of the glucose) syrup; Table molasses
|
(g)
Preservative
|
(g)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sodium sulphite, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.18 |
Sulphurous Acid |
n/a |
(h)
Frozen mushrooms
|
(h)
Preservative
|
(h)
If used singly, the amount not to exceed 90 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sodium sulphite, the total combined amount not to exceed 90 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.18 |
Sulphurous Acid |
n/a |
(i)
Gelatin
|
(i)
Preservative
|
(i)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sodium sulphite, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.18 |
Sulphurous Acid |
n/a |
(j)
Glucose, except glucose used for the manufacture of sugar confectionery
|
(j)
Preservative
|
(j)
If used singly, the amount not to exceed 40 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sodium sulphite, the total combined amount not to exceed 40 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.18 |
Sulphurous Acid |
n/a |
(k)
Glucose solids, except glucose solids used for the manufacture of sugar confectionery
|
(k)
Preservative
|
(k)
If used singly, the amount not to exceed 40 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sodium sulphite, the total combined amount not to exceed 40 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.18 |
Sulphurous Acid |
n/a |
(l)
Glucose solids used for the manufacture of sugar confectionery
|
(l)
Preservative
|
(l)
If used singly, the amount not to exceed 150 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sodium sulphite, the total combined amount not to exceed 150 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.18 |
Sulphurous Acid |
n/a |
(m)
Glucose used for the manufacture of sugar confectionery
|
(m)
Preservative
|
(m)
If used singly, the amount not to exceed 400 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sodium sulphite, the total combined amount not to exceed 400 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.18 |
Sulphurous Acid |
n/a |
(n)
Unstandardized beverages
|
(n)
Preservative
|
(n)
If used singly, the amount not to exceed 100 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sodium sulphite, the total combined amount not to exceed 100 ppm, calculated as sulphur dioxide.
|
n/a |
Table 11 |
S.18 |
Sulphurous Acid |
n/a |
(o)
Unstandardized foods, except foods recognized as sources of thiamine, unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ), or poultry meat or poultry meat by-product and unstandardized foods set out in paragraphs (f) and (n) of this item
|
(o)
Preservative
|
(o)
If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sodium sulphite, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide.
|
NOM/ADM-0122 |
Table 11 |
T.1 |
Tartaric Acid |
n/a |
(a)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(a)
Preservative
|
(a)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 11 |
T.1 |
Tartaric Acid |
n/a |
(b)
Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening
|
(b)
Preservative
|
(b)
Good Manufacturing Practice
|
n/a |
Table 11 |
T.1 |
Tartaric Acid |
n/a |
(c)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product
|
(c)
Preservative
|
(c)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 11 |
T.2 |
Tertiary Butyl Hydroquinone |
n/a |
Fats and oils, except milk fat, olive oil and suet; Lard; Shortening |
Preservative |
If used singly, the amount not to exceed 200 ppm. If used in any combination with butylated hydroxyanisole, butylated hydroxytoluene or propyl gallate, the total combined amount not to exceed 200 ppm. |
n/a |
Table 11 |
T.3 |
Tocopherols (α-Tocopherol; Tocopherols Concentrate, mixed) |
n/a |
(a)
Dehydrated fish broth; Dehydrated mollusc broth
|
(a)
Preservative
|
(a)
50 ppm in the reconstituted broth
|
NOM/ADM-0136 |
Table 11 |
T.3 |
Tocopherols (α-Tocopherol; Tocopherols Concentrate, mixed) |
n/a |
(b)
Dried cooked poultry meat
|
(b)
Preservative
|
(b)
0.03% of the fat content
|
NOM/ADM-0025 |
Table 11 |
T.3 |
Tocopherols (α-Tocopherol; Tocopherols Concentrate, mixed) |
n/a |
(b.1)
(Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour
|
(b.1)
Preservative
|
(b.1)
Good Manufacturing Practice
|
M-FAA-24-14 |
Table 11 |
T.3 |
Tocopherols (α-Tocopherol; Tocopherols Concentrate, mixed) |
n/a |
(c)
Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening
|
(c)
Preservative
|
(c)
Good Manufacturing Practice
|
n/a |
Table 11 |
T.3 |
Tocopherols (α-Tocopherol; Tocopherols Concentrate, mixed) |
n/a |
(d)
Frozen fish fillets; Frozen prepared fish fillets
|
(d)
Preservative
|
(d)
300 ppm
|
n/a |
Table 11 |
T.3 |
Tocopherols (α-Tocopherol; Tocopherols Concentrate, mixed) |
n/a |
(e)
Infant formula
|
(e)
Preservative
|
(e)
10 ppm in the infant formula as consumed
|
n/a |
Table 11 |
T.3 |
Tocopherols (α-Tocopherol; Tocopherols Concentrate, mixed) |
n/a |
(f)
Oils used in infant formula
|
(f)
Preservative
|
(f)
Good Manufacturing Practice
|
n/a |
Table 11 |
T.3 |
Tocopherols (α-Tocopherol; Tocopherols Concentrate, mixed) |
n/a |
(g)
Olive oil
|
(g)
Preservative
|
(g)
Only α-tocopherol may be used, in an amount sufficient to replace that lost during refining, and the addition must be declared on the label.
|
n/a |
Table 11 |
T.3 |
Tocopherols (α-Tocopherol; Tocopherols Concentrate, mixed) |
n/a |
(h)
Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations ) or poultry meat or poultry meat by-product
|
(h)
Preservative
|
(h)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 11 |
W.1 |
Wood Smoke |
n/a |
(a)
Cheddar cheese; (Naming the variety) cheese; Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Processed (naming the variety) 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 with (naming the added ingredients)
|
(a)
Preservative
|
(a)
Good Manufacturing Practice
|
n/a |
Table 11 |
W.1 |
Wood Smoke |
n/a |
(b)
Preserved fish or preserved meat (as defined in section B.21.002 of the Food and Drug Regulations ); Preserved meat or preserved meat by-product Preserved poultry meat or preserved poultry meat by-product; Sausage
|
(b)
Preservative
|
(b)
Good Manufacturing Practice
|
NOM/ADM-0122 |
Table 11 |
W.1 |
Wood Smoke |
n/a |
(c)
Unstandardized foods
|
(c)
Preservative
|
(c)
Good Manufacturing Practice
|
n/a |
12. List of Permitted Sequestering Agents |
Table 12 |
A.1 |
Ammonium Citrate, Dibasic |
n/a |
Unstandardized foods |
Sequestering agent |
Good Manufacturing Practice |
n/a |
Table 12 |
A.2 |
Ammonium Citrate, Monobasic |
n/a |
Unstandardized foods |
Sequestering agent |
Good Manufacturing Practice |
n/a |
Table 12 |
C.1 |
Calcium Citrate |
n/a |
Unstandardized foods |
Sequestering agent |
Good Manufacturing Practice |
n/a |
Table 12 |
C.2 |
Calcium Disodium Ethylenediaminetetraacetate (Calcium Disodium EDTA) |
n/a |
(a) Beans; Beans with pork |
(a) Sequestering agent |
(a) 365 ppm, calculated as the anhydrous form |
n/a |
Table 12 |
C.2 |
Calcium Disodium Ethylenediaminetetraacetate (Calcium Disodium EDTA) |
n/a |
(b) Beer |
(b) Sequestering agent |
(b) 25 ppm, calculated as the anhydrous form |
n/a |
Table 12 |
C.2 |
Calcium Disodium Ethylenediaminetetraacetate (Calcium Disodium EDTA) |
n/a |
(c) Calorie-reduced margarine; Margarine |
(c) Sequestering agent |
(c) 75 ppm, calculated as the anhydrous form |
n/a |
Table 12 |
C.2 |
Calcium Disodium Ethylenediaminetetraacetate (Calcium Disodium EDTA) |
n/a |
(d) Canned clams |
(d) Sequestering agent |
(d) 340 ppm, calculated as the anhydrous form |
n/a |
Table 12 |
C.2 |
Calcium Disodium Ethylenediaminetetraacetate (Calcium Disodium EDTA) |
n/a |
(e) Canned crabmeat; Canned lobster; Canned salmon |
(e) Sequestering agent |
(e) 275 ppm, calculated as the anhydrous form |
n/a |
Table 12 |
C.2 |
Calcium Disodium Ethylenediaminetetraacetate (Calcium Disodium EDTA) |
n/a |
(f) Canned legumes, except canned green beans, canned peas and canned wax beans |
(f) Sequestering agent |
(f) 365 ppm, calculated as the anhydrous form. Not to be used with disodium EDTA. |
n/a |
Table 12 |
C.2 |
Calcium Disodium Ethylenediaminetetraacetate (Calcium Disodium EDTA) |
n/a |
(g) Canned sea snails; Canned snails |
(g) Sequestering agent |
(g) 300 ppm, calculated as the anhydrous form |
n/a |
Table 12 |
C.2 |
Calcium Disodium Ethylenediaminetetraacetate (Calcium Disodium EDTA) |
n/a |
(h) Canned shrimp; Canned tuna |
(h) Sequestering agent |
(h) 250 ppm, calculated as the anhydrous form |
n/a |
Table 12 |
C.2 |
Calcium Disodium Ethylenediaminetetraacetate (Calcium Disodium EDTA) |
n/a |
(i) French dressing; Mayonnaise; Salad dressing; Unstandardized dressings; Unstandardized sauces |
(i) Sequestering agent |
(i) 75 ppm, calculated as the anhydrous form |
n/a |
Table 12 |
C.2 |
Calcium Disodium Ethylenediaminetetraacetate (Calcium Disodium EDTA) |
n/a |
(j) Pasteurized sous-vide potatoes |
(j) Sequestering agent |
(j) If used singly, the amount not to exceed 100 ppm, calculated as the anhydrous disodium EDTA form. If used in combination with disodium EDTA, the total combined amount not to exceed 100 ppm, calculated as the anhydrous disodium EDTA form. |
n/a |
Table 12 |
C.2 |
Calcium Disodium Ethylenediaminetetraacetate (Calcium Disodium EDTA) |
n/a |
(k) Potato salad; Unstandardized sandwich spreads |
(k) Sequestering agent |
(k) 100 ppm, calculated as the anhydrous form |
n/a |
Table 12 |
C.2 |
Calcium Disodium Ethylenediaminetetraacetate (Calcium Disodium EDTA) |
n/a |
(l) Unstandardized beverage concentrates, except unstandardized dairy beverage concentrates and unstandardized alcoholic beverage concentrates; Unstandardized beverage mixes, except unstandardized dairy beverage mixes and unstandardized alcoholic beverage mixes; Unstandardized beverages, except unstandardized dairy beverages and unstandardized alcoholic beverages |
(l) Sequestering agent |
(l) 33 ppm in the beverage as consumed, calculated as the anhydrous form |
NOM/ADM-0046 |
Table 12 |
C.3 |
Calcium Phosphate, Monobasic |
n/a |
(a) Ice cream mix; Ice milk mix; Sherbet |
(a) Sequestering agent |
(a) Good Manufacturing Practice |
n/a |
Table 12 |
C.3 |
Calcium Phosphate, Monobasic |
n/a |
(b) Unstandardized dairy products |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
n/a |
Table 12 |
C.4 |
Calcium Phosphate, Tribasic |
n/a |
Ice cream mix; Ice milk mix |
Sequestering agent |
Good Manufacturing Practice |
n/a |
Table 12 |
C.5 |
Calcium Phytate |
n/a |
Glacé or candied fruits |
Sequestering agent |
Good Manufacturing Practice |
n/a |
Table 12 |
C.6 |
Citric Acid |
n/a |
(a) Frozen crustaceans; Frozen fish; Frozen fish fillets; Frozen frogs; Frozen marine mammals; Frozen minced fish; Frozen molluscs; Glaze for frozen fish; Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations ); Preserved fish or preserved meat (as defined in section B.21.002 of the Food and Drug Regulations ); Other frozen marine invertebrates |
(a) Sequestering agent |
(a) Good Manufacturing Practice |
NOM/ADM-0122 |
Table 12 |
C.6 |
Citric Acid |
n/a |
(b) Pumping pickle, cover pickle or dry cure used in the curing of preserved meat or preserved meat by-product |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
NOM/ADM-0122 |
Table 12 |
C.6 |
Citric Acid |
n/a |
(c) Unstandardized foods |
(c) Sequestering agent |
(c) Good Manufacturing Practice |
n/a |
Table 12 |
D.1 |
Disodium Ethylenediaminetetraacetate (Disodium EDTA) |
n/a |
(a) Aqueous suspensions of colour lake preparations for use in coating confectionery tablets |
(a) Sequestering agent |
(a) 1% of the colour preparation |
n/a |
Table 12 |
D.1 |
Disodium Ethylenediaminetetraacetate (Disodium EDTA) |
n/a |
(b) Beans; Beans with pork |
(b) Sequestering agent |
(b) 165 ppm |
n/a |
Table 12 |
D.1 |
Disodium Ethylenediaminetetraacetate (Disodium EDTA) |
n/a |
(c) Canned legumes, except canned green beans, canned peas and canned wax beans |
(c) Sequestering agent |
(c) 165 ppm. Not to be used with calcium disodium EDTA. |
n/a |
Table 12 |
D.1 |
Disodium Ethylenediaminetetraacetate (Disodium EDTA) |
n/a |
(d) Dressings; Sauces |
(d) Sequestering agent |
(d) 70 ppm |
n/a |
Table 12 |
D.1 |
Disodium Ethylenediaminetetraacetate (Disodium EDTA) |
n/a |
(e) Dried banana products |
(e) Sequestering agent |
(e) 265 ppm |
n/a |
Table 12 |
D.1 |
Disodium Ethylenediaminetetraacetate (Disodium EDTA) |
n/a |
(f) Edible coating for sausages |
(f) Sequestering agent |
(f) 80 ppm, calculated on the basis of the whole sausage |
n/a |
Table 12 |
D.1 |
Disodium Ethylenediaminetetraacetate (Disodium EDTA) |
n/a |
(g) Pasteurized sous-vide potatoes |
(g) Sequestering agent |
(g) If used singly, the amount not to exceed 100 ppm, calculated as the anhydrous disodium EDTA form. If used in combination with calcium disodium EDTA, the total combined amount not to exceed 100 ppm, calculated as the anhydrous disodium EDTA form. |
n/a |
Table 12 |
D.1 |
Disodium Ethylenediaminetetraacetate (Disodium EDTA) |
n/a |
(h) Unstandardized sandwich spreads |
(h) Sequestering agent |
(h) 90 ppm |
n/a |
Table 12 |
G.1 |
Glycine |
n/a |
Mono- and diglycerides |
Sequestering agent |
200 ppm |
n/a |
Table 12 |
P.1 |
Phosphoric Acid |
n/a |
Mono- and diglycerides |
Sequestering agent |
200 ppm |
n/a |
Table 12 |
P.2 |
Potassium Phosphate, Dibasic |
n/a |
(a) Ice cream mix; Ice milk mix; Sherbet |
(a) Sequestering agent |
(a) Good Manufacturing Practice |
NOM/ADM-0145 |
Table 12 |
P.2 |
Potassium Phosphate, Dibasic |
n/a |
(b) Infant cereal products |
(b) Sequestering agent |
(b) Total amount of added phosphate not to exceed 7,500 ppm, calculated as potassium phosphate, dibasic. |
NOM/ADM-0137 |
Table 12 |
P.2 |
Potassium Phosphate, Dibasic |
n/a |
(c) Meat tenderizers |
(c) Sequestering agent |
(c) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
P.2 |
Potassium Phosphate, Dibasic |
n/a |
(d) Pork jowls; Salt beef; Salt pork; Side bacon; Wiltshire bacon |
(d) Sequestering agent |
(d) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
P.2 |
Potassium Phosphate, Dibasic |
n/a |
(e) Prepared meat or prepared meat by-product for which a minimum total protein content or a minimum meat protein content is set out in Division 14 of Part B of the Food and Drug Regulations ; Prepared poultry meat or prepared poultry meat by-product for which a minimum total protein content or a minimum meat protein requirement is set out in Division 22 of Part B of the Food and Drug Regulations |
(e) Sequestering agent |
(e) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
P.2 |
Potassium Phosphate, Dibasic |
n/a |
(f) Pumping pickle or cover pickle used in the curing of poultry or poultry meat |
(f) Sequestering agent |
(f) Good Manufacturing Practice. Total amount of added phosphate in the cured poultry or cured poultry meat not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
P.2 |
Potassium Phosphate, Dibasic |
n/a |
(g) Pumping pickle used in the curing of beef, lamb or pork cuts, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(g) Sequestering agent |
(g) Good Manufacturing Practice. Total amount of added phosphate in the cured beef, lamb or pork cut not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
P.2 |
Potassium Phosphate, Dibasic |
n/a |
(h) Solid cut meat, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(h) Sequestering agent |
(h) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
P.2 |
Potassium Phosphate, Dibasic |
n/a |
(i) Solid cut poultry meat |
(i) Sequestering agent |
(i) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
P.2 |
Potassium Phosphate, Dibasic |
n/a |
(j) Unstandardized foods |
(j) Sequestering agent |
(j) Good Manufacturing Practice |
NOM/ADM-0145 |
Table 12 |
P.3 |
Potassium Phosphate, Monobasic |
n/a |
(a) Ice cream mix; Ice milk mix; Sherbet |
(a) Sequestering agent |
(a) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
P.3 |
Potassium Phosphate, Monobasic |
n/a |
(b) Meat tenderizers |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
P.3 |
Potassium Phosphate, Monobasic |
n/a |
(c) Pork jowls; Salt beef; Salt pork; Side bacon; Wiltshire bacon |
(c) Sequestering agent |
(c) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
P.3 |
Potassium Phosphate, Monobasic |
n/a |
(d) Prepared meat or prepared meat by-product for which a minimum total protein content or a minimum meat protein content is set out in Division 14 of Part B of the Food and Drug Regulations ; Prepared poultry meat or prepared poultry meat by-product for which a minimum total protein content or a minimum meat protein requirement is set out in Division 22 of Part B of the Food and Drug Regulations |
(d) Sequestering agent |
(d) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
P.3 |
Potassium Phosphate, Monobasic |
n/a |
(e) Pumping pickle or cover pickle used in the curing of poultry or poultry meat |
(e) Sequestering agent |
(e) Good Manufacturing Practice. Total amount of added phosphate in the cured poultry or cured poultry meat not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
P.3 |
Potassium Phosphate, Monobasic |
n/a |
(f) Pumping pickle used in the curing of beef, lamb or pork cuts, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(f) Sequestering agent |
(f) Good Manufacturing Practice. Total amount of added phosphate in the cured beef, lamb or pork cut not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
P.3 |
Potassium Phosphate, Monobasic |
n/a |
(g) Solid cut meat, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(g) Sequestering agent |
(g) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
P.3 |
Potassium Phosphate, Monobasic |
n/a |
(h) Solid cut poultry meat |
(h) Sequestering agent |
(h) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
P.3 |
Potassium Phosphate, Monobasic |
n/a |
(i) Unstandardized foods |
(i) Sequestering agent |
(i) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
P.4 |
Potassium Pyrophosphate, Tetrabasic |
n/a |
(a) Canned crustaceans; Canned fish; Canned molluscs; Other canned marine invertebrates |
(a) Sequestering agent |
(a) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
P.4 |
Potassium Pyrophosphate, Tetrabasic |
n/a |
(b) Meat tenderizers |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
P.4 |
Potassium Pyrophosphate, Tetrabasic |
n/a |
(c) Pork jowls; Salt beef; Salt pork; Side bacon; Wiltshire bacon |
(c) Sequestering agent |
(c) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
P.4 |
Potassium Pyrophosphate, Tetrabasic |
n/a |
(d) Prepared meat or prepared meat by-product for which a minimum total protein content or a minimum meat protein content is set out in Division 14 of Part B of the Food and Drug Regulations ; Prepared poultry meat or prepared poultry meat by-product for which a minimum total protein content or a minimum meat protein requirement is set out in Division 22 of Part B of the Food and Drug Regulations |
(d) Sequestering agent |
(d) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
P.4 |
Potassium Pyrophosphate, Tetrabasic |
n/a |
(e) Pumping pickle or cover pickle used in the curing of poultry or poultry meat |
(e) Sequestering agent |
(e) Good Manufacturing Practice. Total amount of added phosphate in the cured poultry or cured poultry meat not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
P.4 |
Potassium Pyrophosphate, Tetrabasic |
n/a |
(f) Pumping pickle used in the curing of beef, lamb or pork cuts, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(f) Sequestering agent |
(f) Good Manufacturing Practice. Total amount of added phosphate in the cured beef, lamb or pork cut not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
P.4 |
Potassium Pyrophosphate, Tetrabasic |
n/a |
(g) Solid cut meat, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(g) Sequestering agent |
(g) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-00048 |
Table 12 |
P.4 |
Potassium Pyrophosphate, Tetrabasic |
n/a |
(h) Solid cut poultry meat |
(h) Sequestering agent |
(h) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
P.4 |
Potassium Pyrophosphate, Tetrabasic |
n/a |
(i) Unstandardized foods |
(i) Sequestering agent |
(i) Good Manufacturing Practice |
NOM/ADM-0128 |
Table 12 |
P.5 |
Potassium Tripolyphosphate |
n/a |
(a) Canned crustaceans; Canned fish; Canned molluscs; Other canned marine invertebrates |
(a) Sequestering agent |
(a) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
P.5 |
Potassium Tripolyphosphate |
n/a |
(b) Meat tenderizers |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
P.5 |
Potassium Tripolyphosphate |
n/a |
(c) Pork jowls; Salt beef; Salt pork; Side bacon; Wiltshire bacon |
(c) Sequestering agent |
(c) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
P.5 |
Potassium Tripolyphosphate |
n/a |
(d) Prepared meat or prepared meat by-product for which a minimum total protein content or a minimum meat protein content is set out in Division 14 of Part B of the Food and Drug Regulations ; Prepared poultry meat or prepared poultry meat by-product for which a minimum total protein content or a minimum meat protein requirement is set out in Division 22 of Part B of the Food and Drug Regulations |
(d) Sequestering agent |
(d) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
P.5 |
Potassium Tripolyphosphate |
n/a |
(e) Pumping pickle or cover pickle used in the curing of poultry or poultry meat |
(e) Sequestering agent |
(e) Good Manufacturing Practice. Total amount of added phosphate in the cured poultry or cured poultry meat not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
P.5 |
Potassium Tripolyphosphate |
n/a |
(f) Pumping pickle used in the curing of beef, lamb or pork cuts, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(f) Sequestering agent |
(f) Good Manufacturing Practice. Total amount of added phosphate in the cured beef, lamb or pork cut not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
P.5 |
Potassium Tripolyphosphate |
n/a |
(g) Solid cut meat, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(g) Sequestering agent |
(g) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
P.5 |
Potassium Tripolyphosphate |
n/a |
(h) Solid cut poultry meat |
(h) Sequestering agent |
(h) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
P.5 |
Potassium Tripolyphosphate |
n/a |
(i) Unstandardized foods |
(i) Sequestering agent |
(i) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.1 |
Sodium Acid Pyrophosphate |
n/a |
(a) Canned crustaceans; Canned fish; Canned molluscs; Other canned marine invertebrates |
(a) Sequestering agent |
(a) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 NOM/ADM-0034 |
Table 12 |
S.1 |
Sodium Acid Pyrophosphate |
n/a |
(b) Ice cream mix; Ice milk mix |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.1 |
Sodium Acid Pyrophosphate |
n/a |
(c) Meat tenderizers |
(c) Sequestering agent |
(c) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.1 |
Sodium Acid Pyrophosphate |
n/a |
(d) Pork jowls; Salt beef; Salt pork; Side bacon; Wiltshire bacon |
(d) Sequestering agent |
(d) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
S.1 |
Sodium Acid Pyrophosphate |
n/a |
(e) Prepared meat or prepared meat by-product for which a minimum total protein content or a minimum meat protein content is set out in Division 14 of Part B of the Food and Drug Regulations ; Prepared poultry meat or prepared poultry meat by-product for which a minimum total protein content or a minimum meat protein requirement is set out in Division 22 of Part B of the Food and Drug Regulations |
(e) Sequestering agent |
(e) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
S.1 |
Sodium Acid Pyrophosphate |
n/a |
(f) Pumping pickle or cover pickle used in the curing of poultry or poultry meat |
(f) Sequestering agent |
(f) Good Manufacturing Practice. Total amount of added phosphate in the cured poultry or cured poultry meat not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.1 |
Sodium Acid Pyrophosphate |
n/a |
(g) Pumping pickle used in the curing of beef, lamb or pork cuts, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(g) Sequestering agent |
(g) Good Manufacturing Practice. Total amount of added phosphate in the cured beef, lamb or pork cut not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.1 |
Sodium Acid Pyrophosphate |
n/a |
(h) Solid cut meat, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(h) Sequestering agent |
(h) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.1 |
Sodium Acid Pyrophosphate |
n/a |
(i) Solid cut poultry meat |
(i) Sequestering agent |
(i) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.1 |
Sodium Acid Pyrophosphate |
n/a |
(j) Unstandardized foods |
(j) Sequestering agent |
(j) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.2 |
Sodium Citrate |
n/a |
(a) Frozen crustaceans; Frozen fish; Frozen fish fillets; Frozen frogs; Frozen marine mammals; Frozen minced fish; Frozen molluscs; Glaze for frozen fish; Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations ); Preserved fish or preserved meat (as defined in section B.21.002 of the Food and Drug Regulations ); Other frozen marine invertebrates |
(a) Sequestering agent |
(a) Good Manufacturing Practice |
NOM/ADM-0122 |
Table 12 |
S.2 |
Sodium Citrate |
n/a |
(b) Ice cream mix; Ice milk mix; Sherbet |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
n/a |
Table 12 |
S.2 |
Sodium Citrate |
n/a |
(c) Pumping pickle, cover pickle or dry cure used in the curing of preserved meat or preserved meat by-product |
(c) Sequestering agent |
(c) Good Manufacturing Practice |
NOM/ADM-0122 |
Table 12 |
S.2 |
Sodium Citrate |
n/a |
(d) Unstandardized foods |
(d) Sequestering agent |
(d) Good Manufacturing Practice |
n/a |
Table 12 |
S.3 |
Sodium Hexametaphosphate |
n/a |
(a) Canned crustaceans; Canned fish; Canned molluscs; Other canned marine invertebrates |
(a) Sequestering agent |
(a) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 NOM/ADM-0034 |
Table 12 |
S.3 |
Sodium Hexametaphosphate |
n/a |
(b) Ice cream mix; Ice milk mix |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.3 |
Sodium Hexametaphosphate |
n/a |
(c) Liquid whey destined for the manufacture of concentrated or dried whey products, including those destined for the manufacture of infant formula |
(c) Sequestering agent |
(c) If used singly, the amount not to exceed 800 ppm in the concentrated or dried whey product. If used in combination with sodium potassium hexametaphosphate, the total combined amount not to exceed 800 ppm in the concentrated or dried whey product, calculated as sodium hexametaphosphate. |
NOM/ADM-0048 |
Table 12 |
S.3 |
Sodium Hexametaphosphate |
n/a |
(d) Meat tenderizers |
(d) Sequestering agent |
(d) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.3 |
Sodium Hexametaphosphate |
n/a |
(e) Pork jowls; Salt beef; Salt pork; Side bacon; Wiltshire bacon |
(e) Sequestering agent |
(e) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
S.3 |
Sodium Hexametaphosphate |
n/a |
(f) Prepared meat or prepared meat by-product for which a minimum total protein content or a minimum meat protein content is set out in Division 14 of Part B of the Food and Drug Regulations ; Prepared poultry meat or prepared poultry meat by-product for which a minimum total protein content or a minimum meat protein requirement is set out in Division 22 of Part B of the Food and Drug Regulations |
(f) Sequestering agent |
(f) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
S.3 |
Sodium Hexametaphosphate |
n/a |
(g) Pumping pickle or cover pickle used in the curing of poultry or poultry meat |
(g) Sequestering agent |
(g) Good Manufacturing Practice. Total amount of added phosphate in the cured poultry or cured poultry meat not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.3 |
Sodium Hexametaphosphate |
n/a |
(h) Pumping pickle used in the curing of beef, lamb or pork cuts, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(h) Sequestering agent |
(h) Good Manufacturing Practice. Total amount of added phosphate in the cured beef, lamb or pork cut not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.3 |
Sodium Hexametaphosphate |
n/a |
(i) Solid cut meat, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(i) Sequestering agent |
(i) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.3 |
Sodium Hexametaphosphate |
n/a |
(j) Solid cut poultry meat |
(j) Sequestering agent |
(j) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.3 |
Sodium Hexametaphosphate |
n/a |
(k) Unstandardized foods |
(k) Sequestering agent |
(k) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.4 |
Sodium Phosphate, Dibasic |
n/a |
(a) Ice cream mix; Ice milk mix; Sherbet |
(a) Sequestering agent |
(a) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.4 |
Sodium Phosphate, Dibasic |
n/a |
(b) Meat tenderizers |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.4 |
Sodium Phosphate, Dibasic |
n/a |
(c) Pork jowls; Salt beef; Salt pork; Side bacon; Wiltshire bacon |
(c) Sequestering agent |
(c) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
S.4 |
Sodium Phosphate, Dibasic |
n/a |
(d) Prepared meat or prepared meat by-product for which a minimum total protein content or a minimum meat protein content is set out in Division 14 of Part B of the Food and Drug Regulations ; Prepared poultry meat or prepared poultry meat by-product for which a minimum total protein content or a minimum meat protein requirement is set out in Division 22 of Part B of the Food and Drug Regulations |
(d) Sequestering agent |
(d) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
S.4 |
Sodium Phosphate, Dibasic |
n/a |
(e) Pumping pickle or cover pickle used in the curing of poultry or poultry meat |
(e) Sequestering agent |
(e) Good Manufacturing Practice. Total amount of added phosphate in the cured poultry or cured poultry meat not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.4 |
Sodium Phosphate, Dibasic |
n/a |
(f) Pumping pickle used in the curing of beef, lamb or pork cuts, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(f) Sequestering agent |
(f) Good Manufacturing Practice. Total amount of added phosphate in the cured beef, lamb or pork cut not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.4 |
Sodium Phosphate, Dibasic |
n/a |
(g) Solid cut meat, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(g) Sequestering agent |
(g) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.4 |
Sodium Phosphate, Dibasic |
n/a |
(h) Solid cut poultry meat |
(h) Sequestering agent |
(h) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.4 |
Sodium Phosphate, Dibasic |
n/a |
(i) Unstandardized foods |
(i) Sequestering agent |
(i) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.5 |
Sodium Phosphate, Monobasic |
n/a |
(a) Ice cream mix; Ice milk mix; Sherbet |
(a) Sequestering agent |
(a) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.5 |
Sodium Phosphate, Monobasic |
n/a |
(b) Meat tenderizers |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.5 |
Sodium Phosphate, Monobasic |
n/a |
(c) Pork jowls; Salt beef; Salt pork; Side bacon; Wiltshire bacon |
(c) Sequestering agent |
(c) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
S.5 |
Sodium Phosphate, Monobasic |
n/a |
(d) Prepared meat or prepared meat by-product for which a minimum total protein content or a minimum meat protein content is set out in Division 14 of Part B of the Food and Drug Regulations ; Prepared poultry meat or prepared poultry meat by-product for which a minimum total protein content or a minimum meat protein requirement is set out in Division 22 of Part B of the Food and Drug Regulations |
(d) Sequestering agent |
(d) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
S.5 |
Sodium Phosphate, Monobasic |
n/a |
(e) Pumping pickle or cover pickle used in the curing of poultry or poultry meat |
(e) Sequestering agent |
(e) Good Manufacturing Practice. Total amount of added phosphate in the cured poultry or cured poultry meat not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.5 |
Sodium Phosphate, Monobasic |
n/a |
(f) Pumping pickle used in the curing of beef, lamb or pork cuts, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(f) Sequestering agent |
(f) Good Manufacturing Practice. Total amount of added phosphate in the cured beef, lamb or pork cut not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.5 |
Sodium Phosphate, Monobasic |
n/a |
(g) Solid cut meat, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(g) Sequestering agent |
(g) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.5 |
Sodium Phosphate, Monobasic |
n/a |
(h) Solid cut poultry meat |
(h) Sequestering agent |
(h) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.5 |
Sodium Phosphate, Monobasic |
n/a |
(i) Unstandardized foods |
(i) Sequestering agent |
(i) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.6 |
Sodium Potassium Hexametaphosphate |
n/a |
(a) Canned crustaceans; Canned fish; Canned molluscs; Other canned marine invertebrates |
(a) Sequestering agent |
(a) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
S.6 |
Sodium Potassium Hexametaphosphate |
n/a |
(b) Ice cream mix; Ice milk mix |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.6 |
Sodium Potassium Hexametaphosphate |
n/a |
(c) Liquid whey destined for the manufacture of concentrated or dried whey products, including those destined for the manufacture of infant formula |
(c) Sequestering agent |
(c) If used singly, the amount not to exceed 800 ppm in the concentrated or dried whey product. If used in combination with sodium hexametaphosphate, the total combined amount not to exceed 800 ppm in the concentrated or dried whey product, calculated as sodium hexametaphosphate. |
NOM/ADM-0137
NOM/ADM-0048
|
Table 12 |
S.6 |
Sodium Potassium Hexametaphosphate |
n/a |
(d) Meat tenderizers |
(d) Sequestering agent |
(d) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.6 |
Sodium Potassium Hexametaphosphate |
n/a |
(e) Pork jowls; Salt beef; Salt pork; Side bacon; Wiltshire bacon |
(e) Sequestering agent |
(e) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
S.6 |
Sodium Potassium Hexametaphosphate |
n/a |
(f) Prepared meat or prepared meat by-product for which a minimum total protein content or a minimum meat protein content is set out in Division 14 of Part B of the Food and Drug Regulations ; Prepared poultry meat or prepared poultry meat by-product for which a minimum total protein content or a minimum meat protein requirement is set out in Division 22 of Part B of the Food and Drug Regulations |
(f) Sequestering agent |
(f) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
S.6 |
Sodium Potassium Hexametaphosphate |
n/a |
(g) Pumping pickle or cover pickle used in the curing of poultry or poultry meat |
(g) Sequestering agent |
(g) Good Manufacturing Practice. Total amount of added phosphate in the cured poultry or cured poultry meat not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.6 |
Sodium Potassium Hexametaphosphate |
n/a |
(h) Pumping pickle used in the curing of beef, lamb or pork cuts, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(h) Sequestering agent |
(h) Good Manufacturing Practice. Total amount of added phosphate in the cured beef, lamb or pork cut not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.6 |
Sodium Potassium Hexametaphosphate |
n/a |
(i) Solid cut meat, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(i) Sequestering agent |
(i) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.6 |
Sodium Potassium Hexametaphosphate |
n/a |
(j) Solid cut poultry meat |
(j) Sequestering agent |
(j) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.6 |
Sodium Potassium Hexametaphosphate |
n/a |
(k) Unstandardized foods |
(k) Sequestering agent |
(k) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.7 |
Sodium Potassium Tripolyphosphate |
n/a |
(a) Canned crustaceans; Canned fish; Canned molluscs; Other canned marine invertebrates |
(a) Sequestering agent |
(a) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
S.7 |
Sodium Potassium Tripolyphosphate |
n/a |
(b) Meat tenderizers |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.7 |
Sodium Potassium Tripolyphosphate |
n/a |
(c) Pork jowls; Salt beef; Salt pork; Side bacon; Wiltshire bacon |
(c) Sequestering agent |
(c) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
S.7 |
Sodium Potassium Tripolyphosphate |
n/a |
(d) Prepared meat or prepared meat by-product for which a minimum total protein content or a minimum meat protein content is set out in Division 14 of Part B of the Food and Drug Regulations ; Prepared poultry meat or prepared poultry meat by-product for which a minimum total protein content or a minimum meat protein requirement is set out in Division 22 of Part B of the Food and Drug Regulations |
(d) Sequestering agent |
(d) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
S.7 |
Sodium Potassium Tripolyphosphate |
n/a |
(e) Pumping pickle or cover pickle used in the curing of poultry or poultry meat |
(e) Sequestering agent |
(e) Good Manufacturing Practice. Total amount of added phosphate in the cured poultry or cured poultry meat not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.7 |
Sodium Potassium Tripolyphosphate |
n/a |
(f) Pumping pickle used in the curing of beef, lamb or pork cuts, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(f) Sequestering agent |
(f) Good Manufacturing Practice. Total amount of added phosphate in the cured beef, lamb or pork cut not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.7 |
Sodium Potassium Tripolyphosphate |
n/a |
(g) Solid cut meat, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(g) Sequestering agent |
(g) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.7 |
Sodium Potassium Tripolyphosphate |
n/a |
(h) Solid cut poultry meat |
(h) Sequestering agent |
(h) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.7 |
Sodium Potassium Tripolyphosphate |
n/a |
(i) Unstandardized foods |
(i) Sequestering agent |
(i) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.8 |
Sodium Pyrophosphate, Tetrabasic |
n/a |
(a) Canned crustaceans; Canned fish; Canned molluscs; Other canned marine invertebrates |
(a) Sequestering agent |
(a) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
S.8 |
Sodium Pyrophosphate, Tetrabasic |
n/a |
(b) Ice cream mix; Ice milk mix; Sherbet |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.8 |
Sodium Pyrophosphate, Tetrabasic |
n/a |
(c) Meat tenderizers |
(c) Sequestering agent |
(c) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.8 |
Sodium Pyrophosphate, Tetrabasic |
n/a |
(d) Pork jowls; Salt beef; Salt pork; Side bacon; Wiltshire bacon |
(d) Sequestering agent |
(d) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
S.8 |
Sodium Pyrophosphate, Tetrabasic |
n/a |
(e) Prepared meat or prepared meat by-product for which a minimum total protein content or a minimum meat protein content is set out in Division 14 of Part B of the Food and Drug Regulations ; Prepared poultry meat or prepared poultry meat by-product for which a minimum total protein content or a minimum meat protein requirement is set out in Division 22 of Part B of the Food and Drug Regulations |
(e) Sequestering agent |
(e) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
S.8 |
Sodium Pyrophosphate, Tetrabasic |
n/a |
(f) Pumping pickle or cover pickle used in the curing of poultry or poultry meat |
(f) Sequestering agent |
(f) Good Manufacturing Practice. Total amount of added phosphate in the cured poultry or cured poultry meat not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.8 |
Sodium Pyrophosphate, Tetrabasic |
n/a |
(g) Pumping pickle used in the curing of beef, lamb or pork cuts, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(g) Sequestering agent |
(g) Good Manufacturing Practice. Total amount of added phosphate in the cured beef, lamb or pork cut not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.8 |
Sodium Pyrophosphate, Tetrabasic |
n/a |
(h) Solid cut meat, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(h) Sequestering agent |
(h) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.8 |
Sodium Pyrophosphate, Tetrabasic |
n/a |
(i) Solid cut poultry meat |
(i) Sequestering agent |
(i) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.8 |
Sodium Pyrophosphate, Tetrabasic |
n/a |
(j) Unstandardized foods |
(j) Sequestering agent |
(j) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.9 |
Sodium Pyrophosphate, Tribasic |
n/a |
(a) Canned crustaceans; Canned fish; Canned molluscs; Other canned marine invertebrates |
(a) Sequestering agent |
(a) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 NOM/ADM-0034 |
Table 12 |
S.9 |
Sodium Pyrophosphate, Tribasic |
n/a |
(b) Meat tenderizers |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.9 |
Sodium Pyrophosphate, Tribasic |
n/a |
(c) Pork jowls; Salt beef; Salt pork; Side bacon; Wiltshire bacon |
(c) Sequestering agent |
(c) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 NOM/ADM-0043 |
Table 12 |
S.9 |
Sodium Pyrophosphate, Tribasic |
n/a |
(d) Prepared meat or prepared meat by-product for which a minimum total protein content or a minimum meat protein content is set out in Division 14 of Part B of the Food and Drug Regulations ; Prepared poultry meat or prepared poultry meat by-product for which a minimum total protein content or a minimum meat protein requirement is set out in Division 22 of Part B of the Food and Drug Regulations |
(d) Sequestering agent |
(d) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 NOM/ADM-0043 |
Table 12 |
S.9 |
Sodium Pyrophosphate, Tribasic |
n/a |
(e) Pumping pickle or cover pickle used in the curing of poultry or poultry meat |
(e) Sequestering agent |
(e) Good Manufacturing Practice. Total amount of added phosphate in the cured poultry or cured poultry meat not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 NOM/ADM-0043 |
Table 12 |
S.9 |
Sodium Pyrophosphate, Tribasic |
n/a |
(f) Pumping pickle used in the curing of beef, lamb or pork cuts, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(f) Sequestering agent |
(f) Good Manufacturing Practice. Total amount of added phosphate in the cured beef, lamb or pork cut not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 NOM/ADM-0043 NOM/ADM-0034 |
Table 12 |
S.9 |
Sodium Pyrophosphate, Tribasic |
n/a |
(g) Solid cut meat, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(g) Sequestering agent |
(g) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 NOM/ADM-0043 |
Table 12 |
S.9 |
Sodium Pyrophosphate, Tribasic |
n/a |
(h) Solid cut poultry meat |
(h) Sequestering agent |
(h) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 NOM/ADM-0043 |
Table 12 |
S.9 |
Sodium Pyrophosphate, Tribasic |
n/a |
(i) Unstandardized foods |
(i) Sequestering agent |
(i) Good Manufacturing Practice |
NOM/ADM-0048 NOM/ADM-0034 |
Table 12 |
S.10 |
Sodium Tripolyphosphate |
n/a |
(a) Canned crustaceans; Canned fish; Canned molluscs; Other canned marine invertebrates |
(a) Sequestering agent |
(a) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 NOM/ADM-0034 |
Table 12 |
S.10 |
Sodium Tripolyphosphate |
n/a |
(b) Meat tenderizers |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.10 |
Sodium Tripolyphosphate |
n/a |
(c) Pork jowls; Salt beef; Salt pork; Side bacon; Wiltshire bacon |
(c) Sequestering agent |
(c) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
S.10 |
Sodium Tripolyphosphate |
n/a |
(d) Prepared meat or prepared meat by-product for which a minimum total protein content or a minimum meat protein content is set out in Division 14 of Part B of the Food and Drug Regulations ; Prepared poultry meat or prepared poultry meat by-product for which a minimum total protein content or a minimum meat protein requirement is set out in Division 22 of Part B of the Food and Drug Regulations |
(d) Sequestering agent |
(d) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. |
NOM/ADM-0048 |
Table 12 |
S.10 |
Sodium Tripolyphosphate |
n/a |
(e) Pumping pickle or cover pickle used in the curing of poultry or poultry meat |
(e) Sequestering agent |
(e) Good Manufacturing Practice. Total amount of added phosphate in the cured poultry or cured poultry meat not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.10 |
Sodium Tripolyphosphate |
n/a |
(f) Pumping pickle used in the curing of beef, lamb or pork cuts, except pork jowls, salt beef, salt pork, side bacon and Wilshire bacon |
(f) Sequestering agent |
(f) Good Manufacturing Practice. Total amount of added phosphate in the cured beef, lamb or pork cut not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.10 |
Sodium Tripolyphosphate |
n/a |
(g) Solid cut meat, except pork jowls, salt beef, salt pork, side bacon and Wiltshire bacon |
(g) Sequestering agent |
(g) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut meat must comply with the meat protein content requirements in section B.14.021 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.10 |
Sodium Tripolyphosphate |
n/a |
(h) Solid cut poultry meat |
(h) Sequestering agent |
(h) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. The solid cut poultry meat must comply with the meat protein content requirements in section B.22.012 of the Food and Drug Regulations . |
NOM/ADM-0048 |
Table 12 |
S.10 |
Sodium Tripolyphosphate |
n/a |
(i) Unstandardized foods |
(i) Sequestering agent |
(i) Good Manufacturing Practice |
NOM/ADM-0048 |
Table 12 |
S.11 |
Stearyl Citrate |
n/a |
Calorie-reduced margarine; Margarine |
Sequestering agent |
If used singly, the amount not to exceed 100 ppm of the fat content. If used in any combination with citric acid esters of mono- and di-glycerides, monoglyceride citrate or monoisopropyl citrate in accordance with items C.8, M.3 and M.4 of the List of Permitted Preservatives , the total combined amount not to exceed 100 ppm of the fat content. |
n/a |
13. List of Permitted Starch-Modifying Agents |
Table 13 |
A.1 |
Acetic Anhydride |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
Table 13 |
A.2 |
Adipic Acid |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
Table 13 |
A.3 |
Aluminum Sulphate |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
Table 13 |
C.1 |
Calcium Hypochlorite |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
NOM/ADM-0037 |
Table 13 |
H.1 |
Hydrochloric Acid |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
Table 13 |
H.2 |
Hydrogen Peroxide |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
Table 13 |
M.1 |
Magnesium Sulphate |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
4,000 ppm |
n/a |
Table 13 |
N.1 |
Nitric Acid |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
Table 13 |
O.1 |
Octenyl Succinic Anhydride (OSA) |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
Table 13 |
P.1 |
Peracetic Acid |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
Table 13 |
P.2 |
Phosphorus Oxychloride |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
Table 13 |
P.3 |
Potassium Permanganate |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
50 ppm, calculated as manganese |
n/a |
Table 13 |
P.4 |
Potassium Tripolyphosphate |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Total residual phosphate not to exceed 4,000 ppm, calculated as phosphorus. |
NOM/ADM-0048 |
Table 13 |
P.5 |
Propylene Oxide |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
25% |
n/a |
Table 13 |
S.1 |
Sodium Acetate |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
Table 13 |
S.2 |
Sodium Bicarbonate |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
Table 13 |
S.3 |
Sodium Carbonate |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
Table 13 |
S.4 |
Sodium Chlorite |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
Table 13 |
S.5 |
Sodium Hydroxide |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
Table 13 |
S.6 |
Sodium Hypochlorite |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
Table 13 |
S.7 |
Sodium Potassium Tripolyphosphate |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Total residual phosphate not to exceed 4,000 ppm, calculated as phosphorus. |
NOM/ADM-0048 |
Table 13 |
S.8 |
Sodium Trimetaphosphate |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
400 ppm, calculated as phosphorus |
n/a |
Table 13 |
S.9 |
Sodium Tripolyphosphate |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Total residual phosphate not to exceed 4,000 ppm, calculated as phosphorus. |
n/a |
Table 13 |
S.10 |
Succinic Anhydride |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
Table 13 |
S.11 |
Sulphuric Acid |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
14. List of Permitted Yeast Foods |
Table 14 |
A.1 |
Ammonium Chloride |
n/a |
(a) Bread |
(a) Yeast food |
(a) If used singly, the amount not to exceed 2,500 ppm of the flour. If used in any combination with other yeast foods, the total combined amount not to exceed 2,500 ppm of the flour. This total combined amount does not include calcium phosphate, monobasic and calcium sulphate that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 14 |
A.1 |
Ammonium Chloride |
n/a |
(b) Unstandardized foods |
(b) Yeast food |
(b) Good Manufacturing Practice |
n/a |
Table 14 |
A.1 |
Ammonium Chloride |
n/a |
(c) White flour; Whole wheat flour |
(c) Yeast food |
(c) 2,000 ppm |
n/a |
Table 14 |
A.2 |
Ammonium Phosphate, Dibasic |
n/a |
(a) Bread |
(a) Yeast food |
(a) If used singly, the amount not to exceed 2,500 ppm of the flour. If used in any combination with other yeast foods, the total combined amount not to exceed 2,500 ppm of the flour. This total combined amount does not include calcium phosphate, monobasic and calcium sulphate that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 14 |
A.2 |
Ammonium Phosphate, Dibasic |
n/a |
(b) Cider; Fruit wine; Honey wine; Wine |
(b) Yeast food |
(b) Good Manufacturing Practice |
n/a |
Table 14 |
A.2 |
Ammonium Phosphate, Dibasic |
n/a |
(c) Unstandardized bakery products |
(c) Yeast food |
(c) Good Manufacturing Practice |
n/a |
Table 14 |
A.3 |
Ammonium Phosphate, Monobasic |
n/a |
(a) Beer; Cider; Fruit wine; Honey wine; Wine |
(a) Yeast food |
(a) Good Manufacturing Practice |
n/a |
Table 14 |
A.3 |
Ammonium Phosphate, Monobasic |
n/a |
(b) Bread |
(b) Yeast food |
(b) If used singly, the amount not to exceed 2,500 ppm of the flour. If used in any combination with other yeast foods, the total combined amount not to exceed 2,500 ppm of the flour. This total combined amount does not include calcium phosphate, monobasic and calcium sulphate that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 14 |
A.3 |
Ammonium Phosphate, Monobasic |
n/a |
(c) Unstandardized bakery products |
(c) Yeast food |
(c) Good Manufacturing Practice |
n/a |
Table 14 |
A.4 |
Ammonium Sulphate |
n/a |
(a) Beer; Cider; Fruit wine; Honey wine; Wine |
(a) Yeast food |
(a) Good Manufacturing Practice |
NOM/ADM-0008 |
Table 14 |
A.4 |
Ammonium Sulphate |
n/a |
(b) Bread |
(b) Yeast food |
(b) If used singly, the amount not to exceed 2,500 ppm of the flour. If used in any combination with other yeast foods, the total combined amount not to exceed 2,500 ppm of the flour. This total combined amount does not include calcium phosphate, monobasic and calcium sulphate that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 14 |
A.4 |
Ammonium Sulphate |
n/a |
(c) Unstandardized bakery products |
(c) Yeast food |
(c) Good Manufacturing Practice |
n/a |
Table 14 |
C.1 |
Calcium Carbonate |
n/a |
(a) Bread |
(a) Yeast food |
(a) If used singly, the amount not to exceed 2,500 ppm of the flour. If used in any combination with other yeast foods, the total combined amount not to exceed 2,500 ppm of the flour. This total combined amount does not include calcium phosphate, monobasic and calcium sulphate that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 14 |
C.1 |
Calcium Carbonate |
n/a |
(b) Unstandardized bakery products |
(b) Yeast food |
(b) Good Manufacturing Practice |
n/a |
Table 14 |
C.2 |
Calcium Chloride |
n/a |
Unstandardized bakery products |
Yeast food |
Good Manufacturing Practice |
n/a |
Table 14 |
C.3 |
Calcium Citrate |
n/a |
Unstandardized bakery products |
Yeast food |
Good Manufacturing Practice |
n/a |
Table 14 |
C.4 |
Calcium Lactate |
n/a |
(a) Bread |
(a) Yeast food |
(a) If used singly, the amount not to exceed 2,500 ppm of the flour. If used in any combination with other yeast foods, the total combined amount not to exceed 2,500 ppm of the flour. This total combined amount does not include calcium phosphate, monobasic and calcium sulphate that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 14 |
C.4 |
Calcium Lactate |
n/a |
(b) Unstandardized bakery products |
(b) Yeast food |
(b) Good Manufacturing Practice |
n/a |
Table 14 |
C.5 |
Calcium Phosphate, Dibasic |
n/a |
(a) Bread |
(a) Yeast food |
(a) If used singly, the amount not to exceed 2,500 ppm of the flour. If used in any combination with other yeast foods, the total combined amount not to exceed 2,500 ppm of the flour. This total combined amount does not include calcium phosphate, monobasic and calcium sulphate that may be added up to their respective maximum levels of use set out in this list. |
n/a |
Table 14 |
C.5 |
Calcium Phosphate, Dibasic |
n/a |
(b) Unstandardized bakery products |
(b) Yeast food |
(b) Good Manufacturing Practice |
n/a |
Table 14 |
C.6 |
Calcium Phosphate, Monobasic |
n/a |
(a) Bread |
(a) Yeast food |
(a) 7,500 ppm of the flour |
n/a |
Table 14 |
C.6 |
Calcium Phosphate, Monobasic |
n/a |
(b) Unstandardized bakery products |
(b) Yeast food |
(b) Good Manufacturing Practice |
n/a |
Table 14 |
C.6 |
Calcium Phosphate, Monobasic |
n/a |
(c) White flour |
(c) Yeast food |
(c) 7,500 ppm |
n/a |
Table 14 |
C.7 |
Calcium Phosphate, Tribasic |
n/a |
Unstandardized bakery products |
Yeast food |
Good Manufacturing Practice |
n/a |
Table 14 |
C.8 |
Calcium Sulphate |
n/a |
(a) Bread |
(a) Yeast food |
(a) 5,000 ppm of the flour |
n/a |
Table 14 |
C.8 |
Calcium Sulphate |
n/a |
(b) Unstandardized bakery products |
(b) Yeast food |
(b) Good Manufacturing Practice |
n/a |
Table 14 |
F.1 |
Ferrous Sulphate |
n/a |
Bacterial cultures |
Yeast food |
Good Manufacturing Practice |
n/a |
Table 14 |
M.1 |
Manganese Sulphate |
n/a |
Beer |
Yeast food |
Good Manufacturing Practice |
n/a |
Table 14 |
P.1 |
Phosphoric Acid |
n/a |
Beer |
Yeast food |
Good Manufacturing Practice |
n/a |
Table 14 |
P.2 |
Potassium Chloride |
n/a |
(a) Beer |
(a) Yeast food |
(a) Good Manufacturing Practice |
n/a |
Table 14 |
P.2 |
Potassium Chloride |
n/a |
(b) Unstandardized bakery products |
(b) Yeast food |
(b) Good Manufacturing Practice |
n/a |
Table 14 |
P.3 |
Potassium Phosphate, Dibasic |
n/a |
(a) Beer; Cider; Fruit wine; Honey wine; Wine |
(a) Yeast food |
(a) Good Manufacturing Practice |
n/a |
Table 14 |
P.3 |
Potassium Phosphate, Dibasic |
n/a |
(b) Unstandardized bakery products |
(b) Yeast food |
(b) Good Manufacturing Practice |
n/a |
Table 14 |
P.4 |
Potassium Phosphate, Monobasic |
n/a |
Beer; Cider; Fruit wine; Honey wine; Wine |
Yeast food |
Good Manufacturing Practice |
n/a |
Table 14 |
S.1 |
Sodium Sulphate |
n/a |
Unstandardized bakery products |
Yeast food |
Good Manufacturing Practice |
n/a |
Table 14 |
Z.1 |
Zinc Sulphate |
n/a |
(a) Bacterial cultures |
(a) Yeast food |
(a) Good Manufacturing Practice |
n/a |
Table 14 |
Z.1 |
Zinc Sulphate |
n/a |
(b) Beer |
(b) Yeast food |
(b) Good Manufacturing Practice |
n/a |
15. List of Permitted Solvents (Lists of Permitted Food Additives) |
Table 15 |
A.1 |
Acetone |
n/a |
(a) Egg and meat marking inks |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
Table 15 |
A.1 |
Acetone |
n/a |
(b) Natural extractives; Spice extracts |
(b) Extraction solvent |
(b) Residue not to exceed 30 ppm. |
n/a |
Table 15 |
B.1 |
Benzyl Alcohol |
n/a |
(a) (Naming the flavour) flavour |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
Table 15 |
B.1 |
Benzyl Alcohol |
n/a |
(b) Unstandardized flavouring preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
Table 15 |
B.2 |
2-Butanone |
n/a |
Natural extractives; Spice extracts |
Extraction solvent |
Residue not to exceed 50 ppm. |
n/a |
Table 15 |
B.3 |
1,3-Butylene Glycol |
n/a |
(a) (Naming the flavour) flavour |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
Table 15 |
B.3 |
1,3-Butylene Glycol |
n/a |
(b) Unstandardized flavouring preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
Table 15 |
C.1 |
Carbon Dioxide |
n/a |
(a) Caffeine extracts |
(a) Extraction solvent |
(a) Good Manufacturing Practice |
NOM/ADM-0188 |
Table 15 |
C.1 |
Carbon Dioxide |
n/a |
(b) Cocoa powder |
(b) Extraction solvent |
(b) Good Manufacturing Practice |
n/a |
Table 15 |
C.1 |
Carbon Dioxide |
n/a |
(c) Egg products |
(c) Extraction solvent |
(c) Good Manufacturing Practice |
n/a |
Table 15 |
C.1 |
Carbon Dioxide |
n/a |
(d) (Naming the flavour) flavour; Hop extract; Natural extractives; Pre-isomerized hop extract; Spice extracts |
(d) Extraction solvent |
(d) Good Manufacturing Practice |
n/a |
Table 15 |
C.1 |
Carbon Dioxide |
n/a |
(e) Green coffee beans for decaffeination purposes |
(e) Extraction solvent |
(e) Good Manufacturing Practice |
n/a |
Table 15 |
C.1 |
Carbon Dioxide |
n/a |
(f) Tea leaves for decaffeination purposes |
(f) Extraction solvent |
(f) Good Manufacturing Practice |
n/a |
Table 15 |
C.2 |
Castor Oil |
n/a |
Oil-soluble annatto |
Carrier solvent |
Good Manufacturing Practice |
n/a |
Table 15 |
C.3 |
Citric Acid Esters of Mono- and Diglycerides |
n/a |
(a) Natural extractives; Spice extracts |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
Table 15 |
C.3 |
Citric Acid Esters of Mono- and Diglycerides |
n/a |
(b) Unstandardized flavouring preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
Table 15 |
D.1 |
Dichloromethane |
n/a |
(a) Caffeine extracts |
(a) Extraction solvent |
(a) 0.1 ppm in the food containing the caffeine extract, as consumed |
NOM/ADM-0188 |
Table 15 |
D.1 |
Dichloromethane |
n/a |
(b) Green coffee beans for decaffeination purposes |
(b) Extraction solvent |
(b) Residue not to exceed 10 ppm in the decaffeinated roasted coffee and the decaffeinated instant coffee. |
n/a |
Table 15 |
D.1 |
Dichloromethane |
n/a |
(c) Hop extract |
(c) Extraction solvent |
(c) Residue not to exceed 2.2%. |
n/a |
Table 15 |
D.1 |
Dichloromethane |
n/a |
(d) Natural extractives; Spice extracts |
(d) Extraction solvent |
(d) Residue not to exceed 30 ppm. |
n/a |
Table 15 |
D.1 |
Dichloromethane |
n/a |
(e) Tea leaves for decaffeination purposes |
(e) Extraction solvent |
(e) Residue not to exceed 10 ppm in the decaffeinated tea leaves and the decaffeinated instant tea. |
n/a |
Table 15 |
E.1 |
Ethanol |
n/a |
(a) Caffeine extracts; Non-flavouring extracts |
(a) Extraction solvent |
(a) Good Manufacturing Practice |
NOM/ADM-0188 |
Table 15 |
E.1 |
Ethanol |
n/a |
(b) Egg and meat marking inks |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
Table 15 |
E.1 |
Ethanol |
n/a |
(c) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(c) Carrier solvent |
(c) Good Manufacturing Practice |
n/a |
Table 15 |
E.1 |
Ethanol |
n/a |
(d) Food additive preparations |
(d) Carrier solvent |
(d) Good Manufacturing Practice |
n/a |
Table 15 |
E.1 |
Ethanol |
n/a |
(e) Hop extract; Pre-isomerized hop extract |
(e) Extraction solvent |
(e) Good Manufacturing Practice |
n/a |
Table 15 |
E.1 |
Ethanol |
n/a |
(f) Natural extractives; Spice extracts |
(f) Carrier solvent; Extraction solvent |
(f) Good Manufacturing Practice |
n/a |
Table 15 |
E.1 |
Ethanol |
n/a |
(g) Unstandardized flavouring preparations |
(g) Carrier solvent |
(g) Good Manufacturing Practice |
n/a |
Table 15 |
E.2 |
Ethanol denatured with Methanol |
n/a |
Vegetable oil seed meals |
Extraction solvent |
Residue of methanol not to exceed 10 ppm. |
n/a |
Table 15 |
E.3 |
Ethyl Acetate |
n/a |
(a) Caffeine extracts |
(a) Extraction solvent |
(a) 0.1 ppm in the food containing the caffeine extract, as consumed |
NOM/ADM-0188 |
Table 15 |
E.3 |
Ethyl Acetate |
n/a |
(b) (Naming the flavour) flavour |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
Table 15 |
E.3 |
Ethyl Acetate |
n/a |
(c) Green coffee beans for decaffeination purposes |
(c) Extraction solvent |
(c) Residue not to exceed 10 ppm in the decaffeinated roasted coffee and the decaffeinated instant coffee. |
NOM/ADM-0059 |
Table 15 |
E.3 |
Ethyl Acetate |
n/a |
(d) Natural extractives; Spice extracts |
(d) Carrier solvent; Extraction solvent |
(d) Good Manufacturing Practice |
n/a |
Table 15 |
E.3 |
Ethyl Acetate |
n/a |
(e) Tea leaves for decaffeination purposes |
(e) Extraction solvent |
(e) Residue not to exceed 50 ppm. |
NOM/ADM-0059 |
Table 15 |
E.3 |
Ethyl Acetate |
n/a |
(f) Unstandardized flavouring preparations |
(f) Carrier solvent |
(f) Good Manufacturing Practice |
n/a |
Table 15 |
G.1 |
Glycerin |
n/a |
(a) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
Table 15 |
G.1 |
Glycerin |
n/a |
(b) Food additive preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
Table 15 |
G.1 |
Glycerin |
n/a |
(c) Non-flavouring extract preparations |
(c) Carrier solvent |
(c) Good Manufacturing Practice |
NOM/ADM-0188 |
Table 15 |
G.1 |
Glycerin |
n/a |
(d) Unstandardized flavouring preparations |
(d) Carrier solvent |
(d) Good Manufacturing Practice |
n/a |
Table 15 |
G.2 |
Glyceryl Diacetate |
n/a |
(a) (Naming the flavour) flavour |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
Table 15 |
G.2 |
Glyceryl Diacetate |
n/a |
(b) Unstandardized flavouring preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
Table 15 |
G.3 |
Glyceryl Triacetate |
n/a |
(a) (Naming the flavour) flavour |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
Table 15 |
G.3 |
Glyceryl Triacetate |
n/a |
(b) Unstandardized flavouring preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
Table 15 |
G.4 |
Glyceryl Tributyrate |
n/a |
(a) (Naming the flavour) flavour |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
Table 15 |
G.4 |
Glyceryl Tributyrate |
n/a |
(b) Unstandardized flavouring preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
Table 15 |
H.1 |
Hexane |
n/a |
(a) Hop extract |
(a) Extraction solvent |
(a) Residue not to exceed 2.2%. |
n/a |
Table 15 |
H.1 |
Hexane |
n/a |
(b) Natural extractives; Spice extracts |
(b) Extraction solvent |
(b) Residue not to exceed 25 ppm. |
n/a |
Table 15 |
H.1 |
Hexane |
n/a |
(c) Pre-isomerized hop extract |
(c) Extraction solvent |
(c) Residue not to exceed 1.5 ppm per percent iso-alpha acid content of the pre-isomerized hop extract. |
n/a |
Table 15 |
H.1 |
Hexane |
n/a |
(d) Vegetable fats; Vegetable oils |
(d) Extraction solvent |
(d) Residue not to exceed 10 ppm. |
n/a |
Table 15 |
H.1 |
Hexane |
n/a |
(e) Vegetable oil seed meals |
(e) Extraction solvent |
(e) Residue not to exceed 10 ppm. |
n/a |
Table 15 |
I.1 |
Isopropanol |
n/a |
(a) Egg and meat marking inks |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
Table 15 |
I.1 |
Isopropanol |
n/a |
(b) Fish protein |
(b) Extraction solvent |
(b) Residue not to exceed 1,500 ppm. |
n/a |
Table 15 |
I.1 |
Isopropanol |
n/a |
(c) (Naming the flavour) flavour |
(c) Carrier solvent |
(c) Good Manufacturing Practice |
n/a |
Table 15 |
I.1 |
Isopropanol |
n/a |
(d) Natural extractives; Spice extracts |
(d) Extraction solvent |
(d) Residue not to exceed 50 ppm. |
n/a |
Table 15 |
I.1 |
Isopropanol |
n/a |
(e) Unstandardized flavouring preparations |
(e) Carrier solvent |
(e) Good Manufacturing Practice |
n/a |
Table 15 |
M.1 |
Methanol |
n/a |
(a) Egg and meat marking inks |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
Table 15 |
M.1 |
Methanol |
n/a |
(b) Hop extract |
(b) Extraction solvent |
(b) Residue not to exceed 2.2%. |
n/a |
Table 15 |
M.1 |
Methanol |
n/a |
(c) Natural extractives; Spice extracts |
(c) Extraction solvent |
(c) Residue not to exceed 50 ppm. |
n/a |
Table 15 |
M.1 |
Methanol |
n/a |
(d) Steviol glycosides |
(d) Extraction solvent |
(d) 200 ppm |
NOM/ADM-0059
NOM/ADM-0033
|
Table 15 |
M.2 |
Mono- and Diglycerides |
n/a |
(a) (Naming the flavour) flavour |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
Table 15 |
M.2 |
Mono- and Diglycerides |
n/a |
(b) Food additive preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
Table 15 |
M.2 |
Mono- and Diglycerides |
n/a |
(c) Unstandardized flavouring preparations |
(c) Carrier solvent |
(c) Good Manufacturing Practice |
n/a |
Table 15 |
M.3 |
Monoglyceride Citrate |
n/a |
(a) Natural extractives; Spice extracts |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
Table 15 |
M.3 |
Monoglyceride Citrate |
n/a |
(b) Unstandardized flavouring preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
Table 15 |
P.1 |
Propylene Glycol |
n/a |
(a) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
Table 15 |
P.1 |
Propylene Glycol |
n/a |
(b) Food additive preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
Table 15 |
P.1 |
Propylene Glycol |
n/a |
(c) Unstandardized flavouring preparations |
(c) Carrier solvent |
(c) Good Manufacturing Practice |
n/a |
Table 15 |
P.2 |
Propylene Glycol Mono- and Diesters of Fat-Forming Fatty Acids |
n/a |
Oil-soluble annatto |
Carrier solvent |
Good Manufacturing Practice |
n/a |
Table 15 |
T.1 |
Triethyl Citrate |
n/a |
(a) (Naming the flavour) flavour |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
Table 15 |
T.1 |
Triethyl Citrate |
n/a |
(b) Unstandardized flavouring preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
