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REFERENCES LINK NOTES
CURRENCY: September 16, 2025
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ARCHIVE: ★ September 15, 2025
★ November 14, 2025
SOURCE:  Lists of Permitted Food Additives 
UPDATES:  Notice of Proposal (NOP) & Notice of Modification (NOM) 
CGII: (December 18, 2024): SOR/2024-244

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    Show: 
Table Item Column 1 
Food additive		 Column 2 
Source		 Column 3 
Food		 Column 4 
Purpose of use		 Column 5 
Maximum level of use, maximum level of residue and other conditions		 Notes

1. List of Permitted Anticaking Agents

Table 1 C.1 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
(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
(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
(d)
Oil-soluble annatto		 (d)
Anticaking agent		 (d)
Good Manufacturing Practice		 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
(f)
Unstandardized dry mixes		 (f)
Anticaking agent		 (f)
Good Manufacturing Practice		 n/a
Table 1 C.2 Calcium Silicate n/a (a)
Baking powder		 (a)
Anticaking agent		 (a)
5.0%		 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
(c)
Dry cure used in the curing of preserved meat or preserved meat by-products		 (c)
Anticaking agent		 (c)
Good Manufacturing Practice		 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
(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
(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
(g)
Meat binder		 (g)
Anticaking agent		 (g)
1.0%		 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
(i)
Unstandardized dry mixes		 (i)
Anticaking agent		 (i)
Good Manufacturing Practice		 n/a
Table 1 C.3 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
(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.4 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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(b)
Celery pepper; Celery salt		 (b)
Anticaking agent		 (b)
5,000 ppm		 n/a
(c)
Foods sold in tablet form		 (c)
Anticaking agent		 (c)
Good Manufacturing Practice		 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
(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
(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
(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
(b)
Garlic salt; Onion salt		 (b)
Anticaking agent		 (b)
If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other anticaking agents, the total combined amount not to exceed 5,000 ppm.		 M-FAA-25-03
Came into force: October 20, 2025
(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
(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
(e)
Unstandardized dry mixes		 (e)
Anticaking agent		 (e)
2.0%		 M-FAA-25-03
Came into force: October 20, 2025
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
(b) Unstandardized bakery products (b) Flour treatment agent (b) Good Manufacturing Practice 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) Good Manufacturing Practice n/a
(b) Unstandardized bakery products (b) Flour treatment agent (b) Good Manufacturing Practice n/a
(c) White flour; Whole wheat flour (c) Flour treatment agent (c) Good Manufacturing Practice n/a
(d) Unstandardized foods (d) Dough conditioner (d) Good Manufacturing Practice n/a
(e) White flour; Whole wheat flour (e) Dough conditioner (e) Good Manufacturing Practice n/a
(f) Bread (f) Dough conditioner (f) Good Manufacturing Practice n/a
(g) Unstandardized bakery products (g) Dough conditioner (g) Good Manufacturing Practice n/a
Table 2 A.3 Ammonium Phosphate, Dibasic n/a Unstandardized foods Dough conditioner Good Manufacturing Practice n/a
Table 2 A.4 Ammonium Phosphate, Monobasic n/a Unstandardized foods Dough conditioner Good Manufacturing Practice n/a
Table 2 A.5 Amylase n/a White flour; Whole wheat flour Flour treatment agent Good Manufacturing Practice n/a
Table 2 A.6 Ascorbic Acid n/a (a) Bread (a) Flour treatment agent (a) Good Manufacturing Practice n/a
(b) Unstandardized bakery products (b) Flour treatment agent (b) Good Manufacturing Practice n/a
(c) White flour; Whole wheat flour (c) Flour treatment agent (c) Good Manufacturing Practice n/a
(d) White flour; Whole wheat flour (d) Dough conditioner (d) Good Manufacturing Practice n/a
Table 2 A.7 Azodicarbonamide n/a (a) Bread (a) Flour treatment agent (a) 20 ppm n/a
(b) Unstandardized bakery products (b) Flour treatment agent (b) 20 ppm n/a
(c) White flour; Whole wheat flour (c) Flour treatment agent (c) 20 ppm n/a
Table 2 C.1 Calcium Carbonate n/a (a) Bread (a) Dough conditioner (a) Good Manufacturing Practice n/a
(b) Unstandardized bakery products (b) Dough conditioner (b) Good Manufacturing Practice n/a
(c) White flour; Whole wheat flour (c) Dough conditioner (c) Good Manufacturing Practice n/a
Table 2 C.2 Calcium Lactate n/a (a) Bread (a) Dough conditioner (a) Good Manufacturing Practice n/a
(b) Unstandardized bakery products (b) Dough conditioner (b) Good Manufacturing Practice n/a
(c) White flour; Whole wheat flour (c) Dough conditioner (c) Good Manufacturing Practice n/a
(d) White flour; Whole wheat flour (d) Flour treatment agent (d) Good Manufacturing Practice n/a
Table 2 C.3 Calcium Peroxide n/a (a) Bread (a) Flour treatment agent (a) Good Manufacturing Practice n/a
(b) Unstandardized bakery products (b) Flour treatment agent (b) Good Manufacturing Practice n/a
(c) White flour; Whole wheat flour (c) Flour treatment agent (c) Good Manufacturing Practice n/a
(d) White flour; Whole wheat flour (d) Dough conditioner (d) Good Manufacturing Practice n/a
Table 2 C.4 Calcium Phosphate, Monobasic n/a Unstandardized foods Dough conditioner Good Manufacturing Practice n/a
Table 2 C.5 Calcium Stearoyl-2-Lactylate n/a (a) Bread (a) Dough conditioner (a) Good Manufacturing Practice n/a
(b) Unstandardized bakery products (b) Dough conditioner (b) Good Manufacturing Practice n/a
(c) White flour; Whole wheat flour (c) Dough conditioner (c) Good Manufacturing Practice n/a
Table 2 C.6 Cysteine n/a (a) Bread (a) Flour treatment agent (a) Good Manufacturing Practice n/a
(b) Unstandardized bakery products (b) Flour treatment agent (b) Good Manufacturing Practice n/a
(c) White flour; Whole wheat flour (c) Flour treatment agent (c) Good Manufacturing Practice n/a
Table 2 D.1 Diammonium Phosphate n/a Unstandardized foods Dough conditioner Good Manufacturing Practice n/a
Table 2 L.1 Lactase n/a White flour; Whole wheat flour Flour treatment agent Good Manufacturing Practice n/a
Table 2 L.2 Lecithin n/a (a) Bread (a) Dough conditioner (a) Good Manufacturing Practice n/a
(b) Unstandardized bakery products (b) Dough conditioner (b) Good Manufacturing Practice n/a
(c) White flour; Whole wheat flour (c) Dough conditioner (c) Good Manufacturing Practice n/a
Table 2 M.1 Monocalcium Phosphate n/a Unstandardized foods Dough conditioner Good Manufacturing Practice n/a
Table 2 P.1 Potassium Persulphate n/a (a) Bread (a) Flour treatment agent (a) Good Manufacturing Practice n/a
(b) Unstandardized bakery products (b) Flour treatment agent (b) Good Manufacturing Practice n/a
(c) White flour; Whole wheat flour (c) Flour treatment agent (c) Good Manufacturing Practice n/a
Table 2 S.1 Sodium Stearoyl-2-Lactylate n/a (a) Bread (a) Dough conditioner (a) Good Manufacturing Practice n/a
(b) Unstandardized bakery products (b) Dough conditioner (b) Good Manufacturing Practice n/a
(c) White flour; Whole wheat flour (c) Dough conditioner (c) Good Manufacturing Practice n/a

3. List of Permitted Colouring Agents

Table 3 A.1 Allura Red n/a (a) Canned fruits; Jams; Jellies; Marmalades; Unstandardized processed fruit and vegetable products (a) Food colour (a) 300 ppm n/a
(b) Foods for which a maximum level for the use of this food additive is not otherwise specified in this List (b) Food colour (b) Good Manufacturing Practice n/a
Table 3 A.2 Annatto Extract n/a (a) Butter (a) Food colour (a) Good Manufacturing Practice n/a
(b) Cheese, except cheddar cheese curd; Unstandardized cheese preparations; Unstandardized cheese products (b) Food colour (b) Good Manufacturing Practice n/a
(c) Creamed cottage cheese; Creamed fish paste; Creamed turkey paste (c) Food colour (c) Good Manufacturing Practice n/a
(d) 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
(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.1 Beta-Apo-8'-Carotenal n/a Foods for which a maximum level for the use of this food additive is not otherwise specified in this List Food colour Good Manufacturing Practice n/a
Table 3 C.2 Beta-Carotene n/a Foods for which a maximum level for the use of this food additive is not otherwise specified in this List Food colour Good Manufacturing Practice n/a
Table 3 C.3 Canthaxanthin n/a Foods for which a maximum level for the use of this food additive is not otherwise specified in this List Food colour Good Manufacturing Practice n/a
Table 3 C.4 Caramel n/a Foods for which a maximum level for the use of this food additive is not otherwise specified in this List Food colour Good Manufacturing Practice n/a
Table 3 C.5 Carbon Black n/a Foods for which a maximum level for the use of this food additive is not otherwise specified in this List Food colour Good Manufacturing Practice n/a
Table 3 C.6 Cochineal n/a Foods for which a maximum level for the use of this food additive is not otherwise specified in this List Food colour Good Manufacturing Practice n/a
Table 3 C.7 Copper-Chlorophyll n/a Foods for which a maximum level for the use of this food additive is not otherwise specified in this List Food colour Good Manufacturing Practice n/a
Table 3 C.8 Copper-Chlorophyllin n/a Foods for which a maximum level for the use of this food additive is not otherwise specified in this List Food colour Good Manufacturing Practice n/a
Table 3 E.1 Erythrosine n/a Foods for which a maximum level for the use of this food additive is not otherwise specified in this List Food colour Good Manufacturing Practice n/a
Table 3 I.1 Indigotine n/a Foods for which a maximum level for the use of this food additive is not otherwise specified in this List Food colour Good Manufacturing Practice n/a
Table 3 L.1 Lycopene n/a Foods for which a maximum level for the use of this food additive is not otherwise specified in this List Food colour Good Manufacturing Practice n/a
Table 3 P.1 Paprika Extract n/a Foods for which a maximum level for the use of this food additive is not otherwise specified in this List Food colour Good Manufacturing Practice n/a
Table 3 P.2 Ponceau 4R n/a Foods for which a maximum level for the use of this food additive is not otherwise specified in this List Food colour Good Manufacturing Practice n/a
Table 3 R.1 Riboflavin n/a Foods for which a maximum level for the use of this food additive is not otherwise specified in this List Food colour Good Manufacturing Practice n/a
Table 3 S.1 Sunset Yellow FCF n/a Foods for which a maximum level for the use of this food additive is not otherwise specified in this List Food colour Good Manufacturing Practice n/a
Table 3 T.1 Tartrazine n/a Foods for which a maximum level for the use of this food additive is not otherwise specified in this List Food colour Good Manufacturing Practice n/a

4. List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents

Table 4 A.1 Agar n/a (a) Cheese products (a) Emulsifying, gelling, stabilizing or thickening agent (a) Good Manufacturing Practice n/a
(b) Ice cream mix; Ice milk mix; Milk pudding; Unstandardized dairy products (b) Emulsifying, gelling, stabilizing or thickening agent (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Emulsifying, gelling, stabilizing or thickening agent (c) Good Manufacturing Practice n/a
(d) Salad dressings (d) Stabilizer or thickener (d) 0.5% n/a
Table 4 A.2 Alginic Acid n/a (a) Cheese products (a) Emulsifying, gelling, stabilizing or thickening agent (a) Good Manufacturing Practice n/a
(b) Ice cream mix; Ice milk mix; Milk pudding; Unstandardized dairy products (b) Emulsifying, gelling, stabilizing or thickening agent (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Emulsifying, gelling, stabilizing or thickening agent (c) Good Manufacturing Practice n/a
(d) Salad dressings (d) Stabilizer or thickener (d) 0.5% n/a
Table 4 C.1 Calcium Alginate n/a (a) Cheese products (a) Emulsifying, gelling, stabilizing or thickening agent (a) Good Manufacturing Practice n/a
(b) Ice cream mix; Ice milk mix; Milk pudding; Unstandardized dairy products (b) Emulsifying, gelling, stabilizing or thickening agent (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Emulsifying, gelling, stabilizing or thickening agent (c) Good Manufacturing Practice n/a
(d) Salad dressings (d) Stabilizer or thickener (d) 0.5% n/a
Table 4 C.2 Calcium Carrageenan n/a (a) Cheese products (a) Emulsifying, gelling, stabilizing or thickening agent (a) Good Manufacturing Practice n/a
(b) Ice cream mix; Ice milk mix; Milk pudding; Unstandardized dairy products (b) Emulsifying, gelling, stabilizing or thickening agent (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Emulsifying, gelling, stabilizing or thickening agent (c) Good Manufacturing Practice n/a
(d) Salad dressings (d) Stabilizer or thickener (d) 0.5% n/a
Table 4 C.3 Carrageenan n/a (a) Cheese products (a) Emulsifying, gelling, stabilizing or thickening agent (a) Good Manufacturing Practice n/a
(b) Ice cream mix; Ice milk mix; Milk pudding; Unstandardized dairy products (b) Emulsifying, gelling, stabilizing or thickening agent (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Emulsifying, gelling, stabilizing or thickening agent (c) Good Manufacturing Practice n/a
(d) Salad dressings (d) Stabilizer or thickener (d) 0.5% n/a
Table 4 C.4 Cellulose n/a (a) Cheese products (a) Emulsifying, gelling, stabilizing or thickening agent (a) Good Manufacturing Practice n/a
(b) Ice cream mix; Ice milk mix; Milk pudding; Unstandardized dairy products (b) Emulsifying, gelling, stabilizing or thickening agent (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Emulsifying, gelling, stabilizing or thickening agent (c) Good Manufacturing Practice n/a
(d) Salad dressings (d) Stabilizer or thickener (d) 0.5% n/a
Table 4 C.5 Carboxymethyl Cellulose n/a (a) Cheese products (a) Emulsifying, gelling, stabilizing or thickening agent (a) Good Manufacturing Practice n/a
(b) Ice cream mix; Ice milk mix; Milk pudding; Unstandardized dairy products (b) Emulsifying, gelling, stabilizing or thickening agent (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Emulsifying, gelling, stabilizing or thickening agent (c) Good Manufacturing Practice n/a
(d) Salad dressings (d) Stabilizer or thickener (d) 0.5% n/a
Table 4 G.1 Guar Gum n/a (a) Cheese products (a) Emulsifying, gelling, stabilizing or thickening agent (a) Good Manufacturing Practice n/a
(b) Ice cream mix; Ice milk mix; Milk pudding; Unstandardized dairy products (b) Emulsifying, gelling, stabilizing or thickening agent (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Emulsifying, gelling, stabilizing or thickening agent (c) Good Manufacturing Practice n/a
(d) Salad dressings (d) Stabilizer or thickener (d) 0.5% n/a
Table 4 M.1 Methyl Cellulose n/a (a) Cheese products (a) Emulsifying, gelling, stabilizing or thickening agent (a) Good Manufacturing Practice n/a
(b) Ice cream mix; Ice milk mix; Milk pudding; Unstandardized dairy products (b) Emulsifying, gelling, stabilizing or thickening agent (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Emulsifying, gelling, stabilizing or thickening agent (c) Good Manufacturing Practice n/a
(d) Salad dressings (d) Stabilizer or thickener (d) 0.5% n/a
Table 4 M.2 Microcrystalline Cellulose n/a (a) Cheese products (a) Emulsifying, gelling, stabilizing or thickening agent (a) Good Manufacturing Practice n/a
(b) Ice cream mix; Ice milk mix; Milk pudding; Unstandardized dairy products (b) Emulsifying, gelling, stabilizing or thickening agent (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Emulsifying, gelling, stabilizing or thickening agent (c) Good Manufacturing Practice n/a
(d) Salad dressings (d) Stabilizer or thickener (d) 0.5% n/a
Table 4 P.1 Pectin n/a (a) Cheese products (a) Emulsifying, gelling, stabilizing or thickening agent (a) Good Manufacturing Practice n/a
(b) Ice cream mix; Ice milk mix; Milk pudding; Unstandardized dairy products (b) Emulsifying, gelling, stabilizing or thickening agent (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Emulsifying, gelling, stabilizing or thickening agent (c) Good Manufacturing Practice n/a
(d) Salad dressings (d) Stabilizer or thickener (d) 0.5% n/a
Table 4 P.2 Potassium Alginate n/a (a) Cheese products (a) Emulsifying, gelling, stabilizing or thickening agent (a) Good Manufacturing Practice n/a
(b) Ice cream mix; Ice milk mix; Milk pudding; Unstandardized dairy products (b) Emulsifying, gelling, stabilizing or thickening agent (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Emulsifying, gelling, stabilizing or thickening agent (c) Good Manufacturing Practice n/a
(d) Salad dressings (d) Stabilizer or thickener (d) 0.5% n/a
Table 4 S.1 Sodium Alginate n/a (a) Cheese products (a) Emulsifying, gelling, stabilizing or thickening agent (a) Good Manufacturing Practice n/a
(b) Ice cream mix; Ice milk mix; Milk pudding; Unstandardized dairy products (b) Emulsifying, gelling, stabilizing or thickening agent (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Emulsifying, gelling, stabilizing or thickening agent (c) Good Manufacturing Practice n/a
(d) Salad dressings (d) Stabilizer or thickener (d) 0.5% n/a
Table 4 S.2 Sodium Carrageenan n/a (a) Cheese products (a) Emulsifying, gelling, stabilizing or thickening agent (a) Good Manufacturing Practice n/a
(b) Ice cream mix; Ice milk mix; Milk pudding; Unstandardized dairy products (b) Emulsifying, gelling, stabilizing or thickening agent (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Emulsifying, gelling, stabilizing or thickening agent (c) Good Manufacturing Practice n/a
(d) Salad dressings (d) Stabilizer or thickener (d) 0.5% n/a
Table 4 X.1 Xanthan Gum n/a (a) Cheese products (a) Emulsifying, gelling, stabilizing or thickening agent (a) Good Manufacturing Practice n/a
(b) Ice cream mix; Ice milk mix; Milk pudding; Unstandardized dairy products (b) Emulsifying, gelling, stabilizing or thickening agent (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Emulsifying, gelling, stabilizing or thickening agent (c) Good Manufacturing Practice n/a
(d) Salad dressings (d) Stabilizer or thickener (d) 0.5% n/a

5. List of Permitted Food Enzymes

Table 5 A.1 Alpha-amylase n/a (a) Flour (a) Food enzyme (a) Good Manufacturing Practice n/a
(b) Dough (b) Food enzyme (b) Good Manufacturing Practice n/a
(c) Bread; Unstandardized bakery products; Pasta (c) Food enzyme (c) Good Manufacturing Practice n/a
(d) Fruit juice; Vegetable juice; Fruit wine; Wine (d) Food enzyme (d) Good Manufacturing Practice NOM/ADM-0053
(e) Distillers' mash (e) Food enzyme (e) Good Manufacturing Practice NOM/ADM-0053
(f) Infant cereal products (f) Food enzyme (f) Good Manufacturing Practice NOM/ADM-0053
(g) Beer; Malt beverage (g) Food enzyme (g) Good Manufacturing Practice NOM/ADM-0053
(h) Cocoa-based beverage mixes; Coffee; Tea (h) Food enzyme (h) Good Manufacturing Practice NOM/ADM-0053
(i) Fruit syrups; Vegetable syrups (i) Food enzyme (i) Good Manufacturing Practice NOM/ADM-0053
(j) Pre-cooked (instant) cereals; Pre-cooked (instant) breakfast cereals (j) Food enzyme (j) Good Manufacturing Practice NOM/ADM-0053
(k) Cheese; Cheese products; Cottage cheese; Creamed cottage cheese; Cream cheese; Sour cream (k) Food enzyme (k) Good Manufacturing Practice NOM/ADM-0053
(l) Egg products; Liquid egg; Dried egg; Frozen egg (l) Food enzyme (l) Good Manufacturing Practice NOM/ADM-0053
(m) Unstandardized foods (m) Food enzyme (m) Good Manufacturing Practice NOM/ADM-0053
(n) Unstandardized dairy-based beverages (n) Food enzyme (n) Good Manufacturing Practice NOM/ADM-0053

6. List of Permitted Glazing and Polishing Agents

Table 6 C.1 Carnauba Wax n/a Unstandardized confectionery; Unstandardized confectionery coatings Glazing and polishing agent Good Manufacturing Practice n/a
Table 6 W.1 White Mineral Oil n/a Unstandardized confectionery; Unstandardized confectionery coatings Glazing and polishing agent Good Manufacturing Practice n/a

7. List of Permitted Sequestering Agents

Table 7 C.1 Calcium Chloride n/a (a) Canned legumes, except canned peas and canned beans with pork (a) Firming agent (a) Good Manufacturing Practice n/a
(b) Canned tomatoes; Canned fruits; Canned vegetables; Pickles; Unstandardized preserved fruit and vegetable products (b) Firming agent (b) Good Manufacturing Practice n/a
Table 7 C.2 Calcium Citrate n/a (a) Canned legumes, except canned peas and canned beans with pork (a) Firming agent (a) Good Manufacturing Practice n/a
(b) Canned tomatoes; Canned fruits; Canned vegetables; Pickles; Unstandardized preserved fruit and vegetable products (b) Firming agent (b) Good Manufacturing Practice n/a
Table 7 C.3 Calcium Gluconate n/a (a) Canned legumes, except canned peas and canned beans with pork (a) Firming agent (a) Good Manufacturing Practice n/a
(b) Canned tomatoes; Canned fruits; Canned vegetables; Pickles; Unstandardized preserved fruit and vegetable products (b) Firming agent (b) Good Manufacturing Practice n/a
Table 7 C.4 Calcium Lactate n/a (a) Canned legumes, except canned peas and canned beans with pork (a) Firming agent (a) Good Manufacturing Practice n/a
(b) Canned tomatoes; Canned fruits; Canned vegetables; Pickles; Unstandardized preserved fruit and vegetable products (b) Firming agent (b) Good Manufacturing Practice n/a
Table 7 C.5 Calcium Phosphate, Monobasic n/a (a) Canned legumes, except canned peas and canned beans with pork (a) Firming agent (a) Good Manufacturing Practice n/a
(b) Canned tomatoes; Canned fruits; Canned vegetables; Pickles; Unstandardized preserved fruit and vegetable products (b) Firming agent (b) Good Manufacturing Practice n/a
Table 7 C.6 Calcium Sulphate n/a (a) Canned legumes, except canned peas and canned beans with pork (a) Firming agent (a) Good Manufacturing Practice n/a
(b) Canned tomatoes; Canned fruits; Canned vegetables; Pickles; Unstandardized preserved fruit and vegetable products (b) Firming agent (b) Good Manufacturing Practice n/a
Table 7 D.1 Disodium Ethylenediaminetetraacetate n/a (a) Canned legumes, except canned peas and canned beans with pork (a) Sequestrant (a) 165 ppm in oil or aqueous liquid n/a
(b) Canned tomatoes; Canned fruits; Canned vegetables; Pickles; Unstandardized preserved fruit and vegetable products (b) Sequestrant (b) 165 ppm in oil or aqueous liquid n/a

8. List of Permitted Food Additives with Other Accepted Uses

Table 8 B.1 Beta-Glucanase n/a Brewing Food enzyme Good Manufacturing Practice n/a
Table 8 C.1 Calcium Chloride n/a Fruit wine; Wine To inhibit crystal formation Good Manufacturing Practice n/a
Table 8 C.2 Carboxymethyl Cellulose n/a Fruit wine; Wine To inhibit crystal formation 100 ppm NOM/ADM-0017
Table 8 C.3 Cellulase n/a Natural flavour and colour extractives; Spice extracts; Fruit juice; Vegetable juice; Fruit wine; Wine Food enzyme Good Manufacturing Practice n/a
Table 8 C.4 Citric Acid n/a Processed fruit and vegetable products To adjust the pH Good Manufacturing Practice n/a
Table 8 G.1 Gelatin n/a Cider; Fruit wine; Honey wine; Wine Fining agent 200 ppm n/a
Table 8 G.2 Glucose Oxidase n/a Egg products; Liquid egg; Dried egg; Frozen egg Food enzyme Good Manufacturing Practice n/a
Table 8 L.1 Lysozyme n/a Cheese; Cheese products; Cottage cheese; Creamed cottage cheese; Cream cheese; Sour cream Food enzyme Good Manufacturing Practice n/a
Table 8 M.1 Malic Acid n/a Processed fruit and vegetable products To adjust the pH Good Manufacturing Practice n/a
Table 8 P.1 Pectin Lyase n/a Natural flavour and colour extractives; Spice extracts; Fruit juice; Vegetable juice; Fruit wine; Wine Food enzyme Good Manufacturing Practice n/a
Table 8 P.2 Pectinesterase n/a Fruit juice; Vegetable juice; Fruit wine; Wine Food enzyme Good Manufacturing Practice n/a
Table 8 P.3 Pectinase n/a Natural flavour and colour extractives; Spice extracts; Fruit juice; Vegetable juice; Fruit wine; Wine Food enzyme Good Manufacturing Practice n/a
Table 8 P.4 Polyvinylpolypyrrolidone n/a Beer; Cider; Fruit wine; Honey wine; Wine Fining agent Good Manufacturing Practice n/a
Table 8 S.1 Silicon Dioxide n/a Cider; Fruit wine; Honey wine; Wine Fining agent 200 ppm n/a
Table 8 S.2 Sodium Carboxymethyl Cellulose n/a Fruit wine; Wine To inhibit crystal formation 100 ppm NOM/ADM-0017
Table 8 S.3 Sodium Caseinate n/a Cider; Fruit wine; Honey wine; Wine Fining agent 200 ppm n/a
Table 8 S.4 Sodium Metabisulphite n/a Grape juice; Wine; Fruit wine To adjust the pH Good Manufacturing Practice n/a
Table 8 S.5 Sodium Sulphite n/a Grape juice; Wine; Fruit wine To adjust the pH Good Manufacturing Practice n/a
Table 8 T.1 Tannic Acid n/a Cider; Fruit wine; Honey wine; Wine Fining agent 200 ppm n/a
Table 8 T.2 Tannin n/a (a) Maple sap; Maple syrup (a) Anti-adhesion (a) Good Manufacturing Practice n/a
(b) Other unstandardized foods (b) Anti-adhesion (b) Good Manufacturing Practice n/a
(c) Cider; Fruit wine; Honey wine; Wine (c) Fining agent (c) 200 ppm n/a
Table 8 T.3 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) Unstandardized foods, except those unstandardized foods set out in paragraphs (b) to (m) of this item (a) Sweetener (a) Good Manufacturing Practice n/a
(b) Carbonated beverages; Fruit nectars; Vegetable juices; Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages (b) Sweetener (b) 300 ppm in the beverage as consumed NOM/ADM-0043
Table 9 A.2 Aspartame n/a (a) Unstandardized foods, except those unstandardized foods set out in paragraphs (b) to (m) of this item (a) Sweetener (a) Good Manufacturing Practice n/a
(b) Carbonated beverages; Fruit nectars; Vegetable juices; Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages (b) Sweetener (b) 300 ppm in the beverage as consumed n/a
Table 9 C.1 Calcium Saccharin n/a (a) Unstandardized foods, except those unstandardized foods set out in paragraphs (b) to (m) of this item (a) Sweetener (a) Good Manufacturing Practice n/a
(b) Carbonated beverages; Fruit nectars; Vegetable juices; Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages (b) Sweetener (b) 300 ppm in the beverage as consumed n/a
Table 9 C.2 Cyclamate n/a Unstandardized foods Sweetener Good Manufacturing Practice n/a
Table 9 E.1 Erythritol n/a Unstandardized foods Sweetener Good Manufacturing Practice n/a
Table 9 G.1 Glycerol n/a Unstandardized foods Sweetener Good Manufacturing Practice 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 Mannitol n/a Unstandardized foods Sweetener Good Manufacturing Practice n/a
Table 9 P.1 Polydextrose n/a Unstandardized foods Sweetener Good Manufacturing Practice n/a
Table 9 P.2 Potassium Saccharin n/a Unstandardized foods Sweetener Good Manufacturing Practice n/a
Table 9 S.1 Saccharin n/a Unstandardized foods Sweetener Good Manufacturing Practice n/a
Table 9 S.2 Sodium Saccharin n/a Unstandardized foods Sweetener Good Manufacturing Practice n/a
Table 9 S.3 Sorbitol n/a Unstandardized foods Sweetener Good Manufacturing Practice n/a
Table 9 S.4 Sucralose n/a Unstandardized foods Sweetener Good Manufacturing Practice n/a
Table 9 X.1 Xylitol n/a Unstandardized foods Sweetener Good Manufacturing Practice n/a

10. List of Permitted Acidity Regulators

Table 10 A.1 Acetic Acid n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Unstandardized foods (b) Acidity regulator (b) Good Manufacturing Practice n/a
Table 10 A.2 Adipic Acid n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 A.3 Aluminum Phosphate n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 A.4 Ammonium Acetate n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 A.5 Ammonium Carbonate n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 A.6 Ammonium Chloride n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 A.7 Ammonium Hydroxide n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 A.8 Ammonium Phosphate, Dibasic n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 A.9 Ammonium Phosphate, Monobasic n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 A.10 Ammonium Sulphate n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 C.1 Calcium Carbonate n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 C.2 Calcium Chloride n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 C.3 Calcium Citrate n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 C.4 Calcium Gluconate n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 C.5 Calcium Hydroxide n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 C.6 Calcium Lactate n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 C.7 Calcium Phosphate, Monobasic n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 C.8 Calcium Phosphate, Dibasic n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 C.9 Calcium Phosphate, Tribasic n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 C.10 Calcium Oxide n/a (a) Beer (a) Acidity regulator (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 C.11 Calcium Sulphate n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 D.1 Disodium Phosphate n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) 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
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
Table 10 M.1 Magnesium Carbonate n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 M.2 Magnesium Chloride n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 M.3 Magnesium Gluconate n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 M.4 Magnesium Hydroxide n/a Unstandardized foods Acidity regulator 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 Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 P.1 Potassium Acetate n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 P.2 Potassium Carbonate n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 P.3 Potassium Chloride n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 P.4 Potassium Citrate n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 P.5 Potassium Gluconate n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 P.6 Potassium Hydroxide n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 P.7 Potassium Phosphate, Dibasic n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 P.8 Potassium Phosphate, Monobasic n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 P.9 Potassium Phosphate, Tribasic n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 P.10 Potassium Sulphate n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 S.1 Sodium Acetate n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 S.2 Sodium Aluminum Phosphate n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 S.3 Sodium Bicarbonate n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 S.4 Sodium Carbonate n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 S.5 Sodium Citrate n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 S.6 Sodium Gluconate n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 S.7 Sodium Hydroxide n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 S.8 Sodium Phosphate, Dibasic n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) Good Manufacturing Practice n/a
Table 10 S.9 Sodium Phosphate, Monobasic n/a (a) Baking powder (a) Acid-reacting material (a) Good Manufacturing Practice n/a
(b) Gelatin (b) Acidity regulator (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Acidity regulator (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Acidity regulator (d) 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 Sulphate n/a Unstandardized foods Acidity regulator Good Manufacturing Practice n/a
Table 10 S.13 Sulphurous Acid n/a Gelatin Acidity regulator Good Manufacturing Practice n/a

11. List of Permitted Firming Agents

Table 11 C.1 Calcium Chloride n/a (a) Canned legumes, except canned peas and canned beans with pork (a) Firming agent (a) Good Manufacturing Practice n/a
(b) Canned tomatoes; Canned fruits; Canned vegetables; Pickles; Unstandardized preserved fruit and vegetable products (b) Firming agent (b) Good Manufacturing Practice n/a
(c) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) and (b) of this item (c) Firming agent (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Firming agent (d) Good Manufacturing Practice n/a
Table 11 C.2 Calcium Citrate n/a (a) Canned legumes, except canned peas and canned beans with pork (a) Firming agent (a) Good Manufacturing Practice n/a
(b) Canned tomatoes; Canned fruits; Canned vegetables; Pickles; Unstandardized preserved fruit and vegetable products (b) Firming agent (b) Good Manufacturing Practice n/a
(c) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) and (b) of this item (c) Firming agent (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Firming agent (d) Good Manufacturing Practice n/a
Table 11 C.3 Calcium Gluconate n/a (a) Canned legumes, except canned peas and canned beans with pork (a) Firming agent (a) Good Manufacturing Practice n/a
(b) Canned tomatoes; Canned fruits; Canned vegetables; Pickles; Unstandardized preserved fruit and vegetable products (b) Firming agent (b) Good Manufacturing Practice n/a
(c) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) and (b) of this item (c) Firming agent (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Firming agent (d) Good Manufacturing Practice n/a
Table 11 C.4 Calcium Lactate n/a (a) Canned legumes, except canned peas and canned beans with pork (a) Firming agent (a) Good Manufacturing Practice n/a
(b) Canned tomatoes; Canned fruits; Canned vegetables; Pickles; Unstandardized preserved fruit and vegetable products (b) Firming agent (b) Good Manufacturing Practice n/a
(c) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) and (b) of this item (c) Firming agent (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Firming agent (d) Good Manufacturing Practice n/a
Table 11 C.5 Calcium Phosphate, Monobasic n/a (a) Canned legumes, except canned peas and canned beans with pork (a) Firming agent (a) Good Manufacturing Practice n/a
(b) Canned tomatoes; Canned fruits; Canned vegetables; Pickles; Unstandardized preserved fruit and vegetable products (b) Firming agent (b) Good Manufacturing Practice n/a
(c) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) and (b) of this item (c) Firming agent (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Firming agent (d) Good Manufacturing Practice n/a
Table 11 C.6 Calcium Sulphate n/a (a) Canned legumes, except canned peas and canned beans with pork (a) Firming agent (a) Good Manufacturing Practice n/a
(b) Canned tomatoes; Canned fruits; Canned vegetables; Pickles; Unstandardized preserved fruit and vegetable products (b) Firming agent (b) Good Manufacturing Practice n/a
(c) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) and (b) of this item (c) Firming agent (c) Good Manufacturing Practice n/a
(d) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) to (c) of this item (d) Firming agent (d) Good Manufacturing Practice n/a

12. List of Permitted Food Additives with Secondary Shelf Life Extending Functions

Table 12 B.1 Butylated Hydroxyanisole (BHA) n/a (a) Dry cure used in the curing of preserved meat or preserved meat by-products (a) Preservative (a) Good Manufacturing Practice n/a
(b) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) and (c) to (m) of this item (b) Preservative (b) 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-0063
Table 12 B.2 Butylated Hydroxytoluene (BHT) n/a (a) Dry cure used in the curing of preserved meat or preserved meat by-products (a) Preservative (a) Good Manufacturing Practice n/a
(b) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) and (c) to (m) of this item (b) Preservative (b) 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-0063
Table 12 P.1 Propyl Gallate n/a (a) Dry cure used in the curing of preserved meat or preserved meat by-products (a) Preservative (a) Good Manufacturing Practice n/a
(b) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) and (c) to (m) of this item (b) Preservative (b) 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-0063

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 Anhydride n/a Starch used in the manufacture of modified starch Starch-modifying agent Good Manufacturing Practice n/a
Table 13 C.1 Calcium Chloride n/a Starch used in the manufacture of modified starch Starch-modifying agent Good Manufacturing Practice n/a
Table 13 C.2 Calcium Hydroxide n/a Starch used in the manufacture of modified starch Starch-modifying agent Good Manufacturing Practice n/a
Table 13 C.3 Calcium Oxide n/a Starch used in the manufacture of modified starch Starch-modifying agent Good Manufacturing Practice n/a
Table 13 C.4 Calcium Phosphate, Monobasic n/a Starch used in the manufacture of modified starch Starch-modifying agent Good Manufacturing Practice n/a
Table 13 C.5 Citric Acid n/a Starch used in the manufacture of modified starch Starch-modifying agent Good Manufacturing Practice n/a
Table 13 P.1 Phosphoric Acid n/a Starch used in the manufacture of modified starch Starch-modifying agent Good Manufacturing Practice n/a
Table 13 P.2 Potassium Chloride n/a Starch used in the manufacture of modified starch Starch-modifying agent Good Manufacturing Practice n/a
Table 13 P.3 Potassium Hydroxide n/a Starch used in the manufacture of modified starch Starch-modifying agent Good Manufacturing Practice n/a
Table 13 P.4 Potassium Phosphate, Monobasic n/a Starch used in the manufacture of modified starch Starch-modifying agent Good Manufacturing Practice n/a
Table 13 S.1 Sodium Carbonate n/a Starch used in the manufacture of modified starch Starch-modifying agent Good Manufacturing Practice n/a
Table 13 S.2 Sodium Hydroxide n/a Starch used in the manufacture of modified starch Starch-modifying agent Good Manufacturing Practice n/a
Table 13 S.3 Sodium Hypochlorite n/a Starch used in the manufacture of modified starch Starch-modifying agent Good Manufacturing Practice n/a
Table 13 S.4 Sodium Metaphosphate, Hexa- n/a Starch used in the manufacture of modified starch Starch-modifying agent Good Manufacturing Practice n/a
Table 13 S.5 Sodium Phosphate, Dibasic n/a Starch used in the manufacture of modified starch Starch-modifying agent Good Manufacturing Practice n/a
Table 13 S.6 Sodium Phosphate, Monobasic n/a Starch used in the manufacture of modified starch Starch-modifying agent Good Manufacturing Practice n/a
Table 13 S.7 Sodium Sulphate n/a Starch used in the manufacture of modified starch Starch-modifying agent Good Manufacturing Practice n/a
Table 13 S.8 Sodium Tripolyphosphate n/a Starch used in the manufacture of modified starch Starch-modifying agent Good Manufacturing Practice n/a
Table 13 S.9 Sulphuric Acid n/a Starch used in the manufacture of modified starch Starch-modifying agent Good Manufacturing Practice n/a
Table 13 T.1 Trisodium Phosphate n/a Starch used in the manufacture of modified starch Starch-modifying agent Good Manufacturing Practice n/a

14. List of Permitted Filtering Aids

Table 14 C.1 Cellulose n/a Unstandardized foods Filtering aid Good Manufacturing Practice n/a
Table 14 D.1 Diatomaceous Earth n/a Unstandardized foods Filtering aid Good Manufacturing Practice n/a
Table 14 P.1 Perlite n/a Unstandardized foods Filtering aid Good Manufacturing Practice n/a
Table 14 S.1 Silicon Dioxide n/a Unstandardized foods Filtering aid Good Manufacturing Practice n/a

15. List of Permitted Carrier and Extraction Solvents

Table 15 A.1 Acetone n/a (a) Natural flavour extractives; Spice extracts (a) Extraction solvent (a) Good Manufacturing Practice n/a
(b) Other unstandardized foods, except those unstandardized foods set out in paragraph (a) of this item (b) Extraction solvent (b) Good Manufacturing Practice n/a
Table 15 A.2 Ammonium Chloride n/a (a) Natural flavour extractives; Spice extracts (a) Extraction solvent (a) Good Manufacturing Practice n/a
(b) Other unstandardized foods, except those unstandardized foods set out in paragraph (a) of this item (b) Extraction solvent (b) Good Manufacturing Practice n/a
Table 15 E.1 Ethyl Acetate n/a (a) Natural flavour extractives; Spice extracts (a) Extraction solvent (a) Good Manufacturing Practice n/a
(b) Other unstandardized foods, except those unstandardized foods set out in paragraph (a) of this item (b) Extraction solvent (b) Good Manufacturing Practice n/a
Table 15 E.2 Ethyl Alcohol n/a (a) Natural flavour and colour extractives; Spice extracts (a) Extraction solvent (a) Good Manufacturing Practice n/a
(b) Oil-soluble annatto (b) Carrier solvent (b) Good Manufacturing Practice n/a
(c) Other unstandardized foods, except those unstandardized foods set out in paragraphs (a) and (b) of this item (c) Extraction solvent (c) Good Manufacturing Practice n/a
Table 15 G.1 Glycerol n/a Oil-soluble annatto; Natural flavour and colour extractives; Spice extracts; Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized foods Carrier solvent Good Manufacturing Practice n/a
Table 15 I.1 Isopropyl Alcohol n/a Natural flavour extractives; Spice extracts Extraction solvent Good Manufacturing Practice n/a
Table 15 P.1 Propylene Glycol n/a Oil-soluble annatto; Natural flavour and colour extractives; Spice extracts; Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized foods Carrier solvent 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) Natural flavour and colour extractives; Spice extracts; Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized foods (a) Carrier solvent (a) Good Manufacturing Practice n/a
(b) Other unstandardized foods, except those unstandardized foods set out in paragraph (a) of this item (b) Carrier solvent (b) Good Manufacturing Practice n/a