| 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 | |||||||
C.1 |
Calcium Aluminum Silicate |
n/a |
(a) |
(a) |
(a) |
n/a |
|
(b) |
(b) |
(b) |
n/a |
||||
(c) |
(c) |
(c) |
n/a |
||||
C.2 |
Calcium Phosphate, Tribasic |
n/a |
(a) |
(a) |
(a) |
n/a |
|
(b) |
(b) |
(b) |
n/a |
||||
(c) |
(c) |
(c) |
n/a |
||||
(d) |
(d) |
(d) |
n/a |
||||
(e) |
(e) |
(e) |
n/a |
||||
(f) |
(f) |
(f) |
n/a |
||||
C.3 |
Calcium Silicate |
n/a |
(a) |
(a) |
(a) |
n/a |
|
(b) |
(b) |
(b) |
n/a |
||||
(c) |
(c) |
(c) |
n/a |
||||
(d) |
(d) |
(d) |
n/a |
||||
(e) |
(e) |
(e) |
n/a |
||||
(f) |
(f) |
(f) |
n/a |
||||
(g) |
(g) |
(g) |
n/a |
||||
(h) |
(h) |
(h) |
n/a |
||||
(i) |
(i) |
(i) |
n/a |
||||
C.4 |
Calcium Stearate |
n/a |
(a) |
(a) |
(a) |
n/a |
|
(b) |
(b) |
(b) |
n/a |
||||
C.5 |
Cellulose |
n/a |
(a) |
(a) |
(a) |
n/a |
|
(b) |
(b) |
(b) |
|||||
(c) |
(c) |
(c) |
|||||
(d) |
(d) |
(d) |
n/a |
||||
M.1 |
Magnesium Carbonate |
n/a |
(a) |
(a) |
(a) |
n/a |
|
(b) |
(b) |
(b) |
n/a |
||||
(c) |
(c) |
(c) |
n/a |
||||
(d) |
(d) |
(d) |
n/a |
||||
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 |
|
M.3 |
Magnesium Silicate |
n/a |
(a) |
(a) |
(a) |
n/a |
|
(b) |
(b) |
(b) |
n/a |
||||
(c) |
(c) |
(c) |
n/a |
||||
(d) |
(d) |
(d) |
n/a |
||||
M.4 |
Magnesium Stearate |
n/a |
(a) |
(a) |
(a) |
n/a |
|
(b) |
(b) |
(b) |
n/a |
||||
(c) |
(c) |
(c) |
n/a |
||||
(d) |
(d) |
(d) |
n/a |
||||
M.5 |
Microcrystalline Cellulose |
n/a |
(a) |
(a) |
(a) |
n/a |
|
(b) |
(b) |
(b) |
|||||
(c) |
(c) |
(c) |
|||||
(d) |
(d) |
(d) |
n/a |
||||
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 |
|
P.2 |
Propylene Glycol |
n/a |
Salt |
Anticaking agent |
350 ppm |
n/a |
|
S.1 |
Silicon Dioxide |
n/a |
(a) |
(a) |
(a) |
n/a |
|
(b) |
(b) |
(b) |
n/a |
||||
(c) |
(c) |
(c) |
n/a |
||||
(d) |
(d) |
(d) |
n/a |
||||
(e) |
(e) |
(e) |
n/a |
||||
(f) |
(f) |
(f) |
n/a |
||||
(g) |
(g) |
(g) |
n/a |
||||
S.2 |
Sodium Aluminum Silicate |
n/a |
(a) |
(a) |
(a) |
n/a |
|
(b) |
(b) |
(b) |
n/a |
||||
(c) |
(c) |
(c) |
n/a |
||||
(d) |
(d) |
(d) |
n/a |
||||
(e) |
(e) |
(e) |
n/a |
||||
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 | |||||||
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 |
||||
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 |
|
(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) 250 ppm |
n/a |
||||
A.3 |
Ascorbic Acid |
n/a |
(a) Bread |
(a) Flour treatment agent |
(a) 200 ppm of the flour |
n/a |
|
(b) Unstandardized bakery products |
(b) Flour treatment agent |
(b) 200 ppm of the flour |
n/a |
||||
(c) White flour; Whole wheat flour |
(c) Flour treatment agent |
(c) 200 ppm |
n/a |
||||
A.4 |
Azodicarbonamide |
n/a |
(a) Bread |
(a) Flour treatment agent |
(a) 45 ppm of the flour |
n/a |
|
(b) White flour; Whole wheat flour |
(b) Flour treatment agent |
(b) 45 ppm |
n/a |
||||
B.1 |
Benzoyl Peroxide |
n/a |
White flour; Whole wheat flour |
Flour treatment agent |
150 ppm |
n/a |
|
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 |
|
(b) Unstandardized bakery products |
(b) Flour treatment agent |
(b) 45 ppm of the flour |
n/a |
||||
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 |
|
(b) Unstandardized bakery products |
(b) Flour treatment agent |
(b) Good Manufacturing Practice |
n/a |
||||
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 |
|
(b) Cake mixes |
(b) Flour treatment agent |
(b) 5,000 ppm of the dry mix |
n/a |
||||
(c) Unstandardized bakery products |
(c) Flour treatment agent |
(c) 3,750 ppm of the flour |
n/a |
||||
C.4 |
Chlorine |
n/a |
White flour; Whole wheat flour |
Flour treatment agent |
Good Manufacturing Practice |
n/a |
|
C.5 |
Chlorine Dioxide |
n/a |
White flour; Whole wheat flour |
Flour treatment agent |
Good Manufacturing Practice |
n/a |
|
C.6 |
L-Cysteine Hydrochloride |
n/a |
(a) Bread |
(a) Flour treatment agent |
(a) 90 ppm of the flour |
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) 90 ppm |
n/a |
||||
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 |
|
(b) Unstandardized bakery products |
(b) Flour treatment agent |
(b) 45 ppm of the flour |
n/a |
||||
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 |
|
(b) Unstandardized bakery products |
(b) Flour treatment agent |
(b) Good Manufacturing Practice |
n/a |
||||
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 |
|
(b) Cake mixes |
(b) Flour treatment agent |
(b) 5,000 ppm of the dry mix |
n/a |
||||
(c) Pancake mixes; Pancakes |
(c) Flour treatment agent |
(c) 3,000 ppm of the dry ingredients |
n/a |
||||
(d) Unstandardized bakery products |
(d) Flour treatment agent |
(d) 3,750 ppm of the flour |
n/a |
||||
(e) Waffle mixes; Waffles |
(e) Flour treatment agent |
(e) 3,000 ppm of the dry ingredients |
n/a |
||||
S.2 |
Sodium Stearyl Fumarate |
n/a |
(a) Bread |
(a) Flour treatment agent |
(a) 5,000 ppm of the flour |
n/a |
|
(b) Unstandardized bakery products |
(b) Flour treatment agent |
(b) 5,000 ppm of the flour |
n/a |
||||
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 | |||||||
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 |
|
|
(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 |
|||||
|
(c) Unstandardized foods |
(c) Food colour |
(c) Good Manufacturing Practice |
n/a |
||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(d.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(d.1) Food colour |
(d.1) Good Manufacturing Practice |
|||||
|
(d.2) Fruit-flavoured beer |
(d.2) Food colour |
(d.2) 10 ppm |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(e) Longaniza |
(e) Food colour |
(e) Good Manufacturing Practice. The amount not to exceed 80 ppm in the finished longaniza. |
|||||
|
(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 |
|||||
|
(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. |
|||||
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 |
|
|
(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 |
|||||
|
(c) Unstandardized foods |
(c) Food colour |
(c) Good Manufacturing Practice |
n/a |
||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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 |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
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 |
|
|
(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 |
|||||
|
(c) Calorie-reduced margarine; Margarine |
(c) Food colour |
(c) Good Manufacturing Practice |
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 |
||||
|
(d.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(d.1) Food colour |
(d.1) Good Manufacturing Practice |
|||||
|
(e) Longaniza; Tocino |
(e) Food colour |
(e) Good Manufacturing Practice. The amount not to exceed 1,000 ppm in the finished food. |
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 |
||||
|
(g) Unstandardized foods, except those unstandardized foods set out in paragraph (f) of this item |
(g) Food colour |
(g) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(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 |
|||||
|
(b.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(b.1) Food colour |
(b.1) Good Manufacturing Practice |
|||||
|
(c) Unstandardized foods |
(c) Food colour |
(c) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(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 |
|||||
|
(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 |
||||
|
(c.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(c.1) Food colour |
(c.1) Good Manufacturing Practice |
|||||
|
(d) Unstandardized foods |
(d) Food colour |
(d) 35 ppm |
n/a |
||||
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 |
|
|
(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 |
|||||
|
(b.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(b.1) Food colour |
(b.1) Good Manufacturing Practice |
|||||
|
(c) Unstandardized foods |
(c) Food colour |
(c) Good Manufacturing Practice |
n/a |
||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(d.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(d.1) Food colour |
(d.1) Good Manufacturing Practice |
|||||
|
(e) Feta cheese |
(e) Food colour |
(e) 0.10 ppm |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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 |
|||||
|
(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. |
|||||
C.1 |
Calcium Carbonate |
n/a |
Unstandardized confectionery |
Food colour |
Good Manufacturing Practice |
||
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 |
|
|
(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 |
|||||
|
(c) Calorie-reduced margarine; Margarine |
(c) Food colour |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Unstandardized foods |
(d) Food colour |
(d) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(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 |
||||
|
(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 |
|||||
|
(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. |
|||||
|
(e) Cream cheese spread with (naming the added ingredients) |
(e) Food colour |
(e) 1.5% |
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 |
|||||
|
(f) Sausage casings |
(f) Food colour |
(f) 15%. The amount not to exceed 0.15% in the sausage prepared with the casing. |
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 |
||||
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 |
|
|
(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 |
|||||
|
(c) Unstandardized foods |
(c) Food colour |
(c) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(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 |
|||||
|
(c) Calorie-reduced margarine; Margarine |
(c) Food colour |
(c) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(e.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(e.1) Food colour |
(e.1) Good Manufacturing Practice |
|||||
|
(f) Unstandardized foods |
(f) Food colour |
(f) Good Manufacturing Practice |
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 |
||||
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 |
|
|
(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 |
|||||
|
(c) Unstandardized foods |
(c) Food colour |
(c) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(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 |
|||||
|
(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 |
||||
|
(c.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(c.1) Food colour |
(c.1) Good Manufacturing Practice |
|||||
|
(d) Unstandardized foods |
(d) Food colour |
(d) Good Manufacturing Practice |
n/a |
||||
C.8 |
Citrus Red No. 2* |
n/a |
Skins of whole oranges |
Food colour |
2 ppm |
||
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 |
|
|
(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 |
|||||
|
(b.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(b.1) Food colour |
(b.1) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(d) Unstandardized foods, except those unstandardized foods set out in paragraph (c) of this item |
(d) Food colour |
(d) Good Manufacturing Practice |
n/a |
||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(d.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(d.1) Food colour |
(d.1) Good Manufacturing Practice |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
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 |
|
|
(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 |
|||||
|
(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 |
||||
|
(d) Unstandardized foods |
(d) Food colour |
(d) 35 ppm |
n/a |
||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
G.1 |
Gold |
n/a |
(a) Liqueur; Unstandardized alcoholic beverages |
(a) Food colour |
(a) Good Manufacturing Practice |
n/a |
|
|
(b) Ready-to-eat cold-smoked salmon |
(b) Food colour |
(b) Good Manufacturing Practice. To decorate the surface. |
|||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
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 |
|
|
(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 |
|||||
|
(c) Edible collagen film |
(c) Food colour |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Unstandardized foods |
(d) Food colour |
(d) Good Manufacturing Practice |
n/a |
||||
L.1 |
Limestone, Ground |
n/a |
Unstandardized confectionery |
Food colour |
Good Manufacturing Practice |
||
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 |
||
|
(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 |
|||||
|
(c) Chewing gum; Unstandardized confectionery coatings |
(c) Food colour |
(c) 100 ppm, calculated as lycopene |
|||||
|
(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 |
|||||
|
(e) Dry beverage mixes, except fruit-flavoured dry beverage mixes |
(e) Food colour |
(e) 12 ppm in the beverage as consumed, calculated as lycopene |
|||||
|
(f) Fillings |
(f) Food colour |
(f) 20 ppm, calculated as lycopene |
|||||
|
(g) Filling mixes |
(g) Food colour |
(g) 20 ppm in the filling as consumed, calculated as lycopene |
|||||
|
(h) Frostings; Unstandardized confectionery |
(h) Food colour |
(h) 40 ppm, calculated as lycopene |
|||||
|
(i) Ice cream mix |
(i) Food colour |
(i) 20 ppm in the ice cream, calculated as lycopene |
|||||
|
(j) Ice milk mix |
(j) Food colour |
(j) 20 ppm in the ice milk, calculated as lycopene |
|||||
|
(k) Mashed fruit for use in yogurt; Mashed fruit for use in yogurt-based beverages |
(k) Food colour |
(k) 30 ppm, calculated as lycopene |
|||||
|
(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 |
|||||
|
(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 |
|||||
|
(n) Non-carbonated unsweetened flavoured coloured water beverages |
(n) Food colour |
(n) 3 ppm, calculated as lycopene |
|||||
|
(o) Simulated meat products |
(o) Food colour |
(o) 30 ppm, calculated as lycopene |
|||||
|
(p) Unstandardized dairy-based beverages |
(p) Food colour |
(p) 20 ppm, calculated as lycopene |
|||||
|
(q) Unstandardized dairy-based dry beverage mixes |
(q) Food colour |
(q) 20 ppm in the beverage as consumed, calculated as lycopene |
|||||
|
(r) Unstandardized desserts; Sherbet |
(r) Food colour |
(r) 20 ppm, calculated as lycopene |
|||||
|
(s) Unstandardized dry sauce mixes |
(s) Food colour |
(s) 15 ppm in the sauce as consumed, calculated as lycopene |
|||||
|
(t) Unstandardized sauces |
(t) Food colour |
(t) 15 ppm, calculated as lycopene |
|||||
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 |
|
|
(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 |
|||||
|
(c) Unstandardized foods |
(c) Food colour |
(c) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(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 |
|||||
|
(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 |
||||
|
(c.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(c.1) Food colour |
(c.1) Good Manufacturing Practice |
|||||
|
(d) Unstandardized foods |
(d) Food colour |
(d) Good Manufacturing Practice |
n/a |
||||
P.2 |
Ponceau SX* |
n/a |
Fruit Peel; Glacé fruits; Maraschino cherries |
Food colour |
150 ppm |
||
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. |
||
|
(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%. |
|||||
|
(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. |
|||||
|
(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. |
|||||
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. |
||
|
(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%. |
|||||
|
(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. |
|||||
|
(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. |
|||||
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. |
||
|
(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%. |
|||||
|
(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. |
|||||
|
(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. |
|||||
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 |
|
|
(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 |
|||||
|
(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 |
||||
|
(d) Unstandardized foods |
(d) Food colour |
(d) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(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 |
|||||
|
(c) Unstandardized foods |
(c) Food colour |
(c) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(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 |
|||||
|
(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 |
|||||
|
(d) Unstandardized foods |
(d) Food colour |
(d) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(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 |
|||||
|
(c) Unstandardized foods |
(c) Food colour |
(c) Good Manufacturing Practice |
n/a |
||||
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 |
||
|
(b) Frozen novelties; Unstandardized confectionery; Unstandardized frozen desserts; Unstandardized mixes for frozen dairy products |
(b) Food colour |
(b) 300 ppm |
|||||
|
(c) Ice cream mix; Ice milk mix; Sherbet |
(c) Food colour |
(c) 300 ppm |
n/a |
||||
S.5 |
Spirulina Extract |
n/a |
(a) Custards; Dessert coatings; Gelatin desserts; Puddings; Unstandardized frozen desserts; Toppings |
(a) Food colour |
(a) Good Manufacturing Practice |
||
|
(b) Frostings; Icings; Icing sugar |
(b) Food colour |
(b) Good Manufacturing Practice |
|||||
|
(c) Ice cream mix |
(c) Food colour |
(c) Good Manufacturing Practice |
|||||
|
(d) (Naming the fruit or fruits) jelly with pectin |
(d) Food colour |
(d) Good Manufacturing Practice |
|||||
|
(e) Unstandardized confectionery |
(e) Food colour |
(e) Good Manufacturing Practice |
|||||
|
(f) Unstandardized non-alcoholic beverages; Unstandardized non-alcoholic beverage concentrates; Unstandardized non-alcoholic beverage dry mixes |
(f) Food colour |
(f) Good Manufacturing Practice |
|||||
|
(g) Yogurt |
(g) Food colour |
(g) Good Manufacturing Practice |
|||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(e.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(e.1) Food colour |
(e.1) Good Manufacturing Practice |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(f) Longaniza |
(f) Food colour |
(f) Good Manufacturing Practice. The amount not to exceed 20 ppm in the finished longaniza. |
|||||
|
(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 |
|||||
|
(h) Sausage casings |
(h) Food colour |
(h) 1,500 ppm. The amount not to exceed 15 ppm in the sausage prepared with the casing. |
|||||
|
(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. |
|||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(d.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(d.1) Food colour |
(d.1) Good Manufacturing Practice |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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 |
|||||
|
(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. |
|||||
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 |
|
|
(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 |
|||||
|
(b.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(b.1) Food colour |
(b.1) Good Manufacturing Practice |
|||||
|
(c) Unstandardized foods |
(c) Food colour |
(c) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(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 |
|||||
|
(c) Calorie-reduced margarine; Margarine |
(c) Food colour |
(c) Good Manufacturing Practice |
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 |
||||
|
(d.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(d.1) Food colour |
(d.1) Good Manufacturing Practice |
|||||
|
(e) Unstandardized foods |
(e) Food colour |
(e) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(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 |
|||||
|
(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 | |||||||
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(c.1) (Naming the flavour) flavour |
(c.1) Emulsifying agent |
(c.1) Good Manufacturing Practice |
|||||
|
(d) French dressing; Salad dressing |
(d) Emulsifying agent |
(d) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(g) Mincemeat; Mustard pickles; Relishes |
(g) Thickening agent |
(g) Good Manufacturing Practice |
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 |
||||
|
(i) Unstandardized foods |
(i) Emulsifying, stabilizing or thickening agent |
(i) Good Manufacturing Practice |
n/a |
||||
A.2 |
Acacia Gum Modified with Octenyl Succinic Anhydride (OSA) |
n/a |
(a) (Naming the flavour) flavour |
(a) Emulsifying agent |
(a) 500 ppm |
||
|
(a.1) French dressing; Salad dressing |
(a.1) Emulsifying agent |
(a.1) 1.0% |
n/a |
||||
|
(b) Icings; Unstandardized dressings; Unstandardized sauces |
(b) Emulsifying, stabilizing or thickening agent |
(b) 1.0% |
n/a |
||||
|
(c) Unstandardized beverages |
(c) Emulsifying, stabilizing or thickening agent |
(c) 1,000 ppm |
n/a |
||||
|
(d) Unstandardized flavouring preparations |
(d) Emulsifying, stabilizing or thickening agent |
(d) 500 ppm |
n/a |
||||
A.3 |
Acetylated Monoglycerides |
n/a |
Unstandardized foods |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
|
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 |
|
|
(a.1) (Naming the flavour) flavour |
(a.1) Emulsifying agent |
(a.1) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(c) Unstandardized foods |
(c) Emulsifying, stabilizing or thickening agent |
(c) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(f) Mustard pickles; Relishes |
(f) Thickening agent |
(f) Good Manufacturing Practice |
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 |
|||||
|
(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 |
||||
|
(i) Unstandardized foods |
(i) Emulsifying, gelling, stabilizing or thickening agent |
(i) Good Manufacturing Practice |
n/a |
||||
A.6 |
Alginic Acid |
n/a |
(a) Beer |
(a) Emulsifying, stabilizing or thickening agent |
(a) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(g) French dressing; Salad dressing |
(g) Emulsifying agent |
(g) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(m) Mustard pickles; Relishes |
(m) Thickening agent |
(m) Good Manufacturing Practice |
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 |
||||
|
(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. |
|||||
|
(p) Unstandardized foods |
(p) Emulsifying, stabilizing or thickening agent |
(p) Good Manufacturing Practice |
n/a |
||||
A.7 |
Ammonium Alginate |
n/a |
(a) Beer |
(a) Emulsifying, stabilizing or thickening agent |
(a) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(g) French dressing; Salad dressing |
(g) Emulsifying agent |
(g) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(m) Mustard pickles; Relishes |
(m) Thickening agent |
(m) Good Manufacturing Practice |
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 |
||||
|
(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. |
|||||
|
(p) Unstandardized foods |
(p) Emulsifying, stabilizing or thickening agent |
(p) Good Manufacturing Practice |
n/a |
||||
A.8 |
Ammonium Carrageenan |
n/a |
(a) Beer |
(a) Gelling agent |
(a) Good Manufacturing Practice |
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 |
|||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(j) Evaporated milk |
(j) Emulsifying agent |
(j) 150 ppm |
n/a |
||||
|
(k) Evaporated partly skimmed milk |
(k) Emulsifying agent |
(k) 100 ppm |
n/a |
||||
|
(l) French dressing; Salad dressing |
(l) Emulsifying agent |
(l) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(r) Mustard pickles; Relishes |
(r) Thickening agent |
(r) Good Manufacturing Practice |
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 |
|||||
|
(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 |
||||
|
(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 |
||||
|
(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. |
|||||
|
(w) Unstandardized foods |
(w) Emulsifying, gelling, stabilizing or thickening agent |
(w) Good Manufacturing Practice |
n/a |
||||
A.9 |
Ammonium Furcelleran |
n/a |
(a) Beer |
(a) Emulsifying, stabilizing or thickening agent |
(a) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(d) Unstandardized foods |
(d) Emulsifying, stabilizing or thickening agent |
(d) Good Manufacturing Practice |
n/a |
||||
A.10 |
Ammonium Salt of Phosphorylated Glyceride |
n/a |
(a) Bread |
(a) Emulsifying, stabilizing or thickening agent |
(a) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(f) Mustard pickles; Relishes |
(f) Thickening agent |
(f) Good Manufacturing Practice |
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 |
||||
|
(h) Unstandardized foods |
(h) Emulsifying, stabilizing or thickening agent |
(h) Good Manufacturing Practice |
n/a |
||||
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 |
|
B.1 |
Baker's Yeast Glycan |
n/a |
Unstandardized foods |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
|
C.1 |
Calcium Alginate |
n/a |
(a) Beer |
(a) Emulsifying, stabilizing or thickening agent |
(a) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(g) French dressing; Salad dressing |
(g) Emulsifying agent |
(g) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(m) Mustard pickles; Relishes |
(m) Thickening agent |
(m) Good Manufacturing Practice |
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 |
||||
|
(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. |
|||||
|
(p) Unstandardized foods |
(p) Emulsifying, stabilizing or thickening agent |
(p) Good Manufacturing Practice |
n/a |
||||
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 |
||
|
(b) Unstandardized foods |
(b) Emulsifying, stabilizing or thickening agent |
(b) Good Manufacturing Practice |
n/a |
||||
C.3 |
Calcium Carrageenan |
n/a |
(a) Beer |
(a) Gelling agent |
(a) Good Manufacturing Practice |
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 |
|||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(j) Evaporated milk |
(j) Emulsifying agent |
(j) 150 ppm |
n/a |
||||
|
(k) Evaporated partly skimmed milk |
(k) Emulsifying agent |
(k) 100 ppm |
n/a |
||||
|
(l) French dressing; Salad dressing |
(l) Emulsifying agent |
(l) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(r) Mustard pickles; Relishes |
(r) Thickening agent |
(r) Good Manufacturing Practice |
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 |
|||||
|
(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 |
||||
|
(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 |
||||
|
(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. |
|||||
|
(w) Unstandardized foods |
(w) Emulsifying, gelling, stabilizing or thickening agent |
(w) Good Manufacturing Practice |
n/a |
||||
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. |
||
|
(a.1) (Naming the flavour) flavour |
(a.1) Emulsifying agent |
(a.1) Good Manufacturing Practice |
|||||
|
(b) Unstandardized foods |
(b) Emulsifying, stabilizing or thickening agent |
(b) Good Manufacturing Practice |
n/a |
||||
C.5 |
Calcium Furcelleran |
n/a |
(a) Beer |
(a) Emulsifying, stabilizing or thickening agent |
(a) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(d) Unstandardized foods |
(d) Emulsifying, stabilizing or thickening agent |
(d) Good Manufacturing Practice |
n/a |
||||
C.6 |
Calcium Gluconate |
n/a |
Unstandardized foods |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
|
C.7 |
Calcium Glycerophosphate |
n/a |
Unstandardized dessert mixes |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
|
C.8 |
Calcium Hypophosphite |
n/a |
Unstandardized dessert mixes |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
|
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. |
||
|
(a.1) (Naming the flavour) flavour |
(a.1) Emulsifying agent |
(a.1) Good Manufacturing Practice |
|||||
|
(b) Unstandardized foods |
(b) Emulsifying, stabilizing or thickening agent |
(b) Good Manufacturing Practice |
n/a |
||||
C.10 |
Calcium Phosphate, Tribasic |
n/a |
(a) (Naming the flavour) flavour |
(a) Emulsifying agent |
(a) Good Manufacturing Practice |
||
|
(b) Unstandardized foods |
(b) Emulsifying, stabilizing or thickening agent |
(b) Good Manufacturing Practice |
n/a |
||||
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 |
||
|
(b) Cream for whipping that has been heat-treated above 100°C |
(b) Stabilizing agent |
(b) 50 ppm |
n/a |
||||
|
(c) Creamed cottage cheese |
(c) Emulsifying, stabilizing or thickening agent |
(c) 500 ppm |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(g) Unstandardized foods |
(g) Emulsifying, stabilizing or thickening agent |
(g) Good Manufacturing Practice |
n/a |
||||
C.12 |
Calcium Tartrate |
n/a |
Unstandardized foods |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
|
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(f.1) (Naming the flavour) flavour |
(f.1) Emulsifying agent |
(f.1) Good Manufacturing Practice |
|||||
|
(g) French dressing; Salad dressing |
(g) Emulsifying agent |
(g) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(j) Mincemeat; Mustard pickles; Relishes |
(j) Thickening agent |
(j) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(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 |
||||
|
(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. |
|||||
|
(n) Unstandardized foods |
(n) Emulsifying, stabilizing or thickening agent |
(n) Good Manufacturing Practice |
n/a |
||||
C.14 |
Carrageenan |
n/a |
(a) Beer |
(a) Gelling agent |
(a) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(j) Evaporated milk |
(j) Emulsifying agent |
(j) 150 ppm |
n/a |
||||
|
(k) Evaporated partly skimmed milk |
(k) Emulsifying agent |
(k) 100 ppm |
n/a |
||||
|
(k.1) (Naming the flavour) flavour |
(k.1) Emulsifying agent |
(k.1) Good Manufacturing Practice |
|||||
|
(l) French dressing; Salad dressing |
(l) Emulsifying agent |
(l) Good Manufacturing Practice |
n/a |
||||
|
(m) Frozen fish fillets; Frozen prepared fish fillets |
(m) Gelling agent |
(m) 100 ppm |
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 |
|||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(t) Mustard pickles; Relishes |
(t) Thickening agent |
(t) Good Manufacturing Practice |
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 |
|||||
|
(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 |
||||
|
(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 |
||||
|
(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. |
|||||
|
(y) Squid meat for processing |
(y) Stabilizing agent |
(y) Good Manufacturing Practice |
n/a |
||||
|
(z) Unstandardized foods |
(z) Emulsifying, gelling, stabilizing or thickening agent |
(z) Good Manufacturing Practice |
n/a |
||||
C.15 |
Citric Acid Esters of Mono- and Diglycerides |
n/a |
(a) (Naming the flavour) flavour |
(a) Emulsifying agent |
(a) Good Manufacturing Practice |
||
|
(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 |
|||||
|
(b) Unstandardized foods |
(b) Emulsifying, stabilizing or thickening agent |
(b) Good Manufacturing Practice |
n/a |
||||
C.16 |
α-Cyclodextrin |
n/a |
(a) Beverage whiteners |
(a) Emulsifying, stabilizing or thickening agent |
(a) 1% |
||
|
(b) Icings; Unstandardized dips; Unstandardized emulsified sauces, except unstandardized dressings for salads |
(b) Emulsifying, stabilizing or thickening agent |
(b) 3% |
|||||
|
(c) Unstandardized bakery products |
(c) Emulsifying, stabilizing or thickening agent |
(c) 2% |
|||||
|
(d) Unstandardized dressings for salads |
(d) Emulsifying, stabilizing or thickening agent |
(d) 5% |
|||||
|
(e) Yogurt |
(e) Emulsifying, stabilizing or thickening agent |
(e) 2.5% |
|||||
F.1 |
Furcelleran |
n/a |
(a) Beer |
(a) Emulsifying, stabilizing or thickening agent |
(a) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(d) Unstandardized foods |
(d) Emulsifying, stabilizing or thickening agent |
(d) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(b) Calorie-reduced margarine |
(b) Gelling agent |
(b) 1.0% |
|||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(g.1) (Naming the flavour) flavour |
(g.1) Emulsifying agent |
(g.1) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(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 |
||||
|
(j) Mustard pickles; Relishes |
(j) Thickening agent |
(j) Good Manufacturing Practice |
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 |
|||||
|
(l) Prepared hams, shoulders, butts, picnics and backs |
(l) Gelling agent |
(l) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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. |
|||||
|
(p) Unstandardized foods |
(p) Emulsifying, gelling, stabilizing or thickening agent |
(p) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(b) Beverage whiteners |
(b) Emulsifying, stabilizing or thickening agent |
(b) 350 ppm |
|||||
|
(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 |
||||
|
(d) Filling mixes; Fillings; Pudding mixes; Puddings; Unstandardized dressings; Unstandardized gelatins |
(d) Emulsifying, stabilizing or thickening agent |
(d) 1,000 ppm |
n/a |
||||
|
(e) French dressing; Salad dressing |
(e) Emulsifying agent |
(e) 1,000 ppm |
n/a |
||||
|
(f) Frostings; Unstandardized confectionery |
(f) Emulsifying, stabilizing or thickening agent |
(f) 5,000 ppm |
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 |
|||||
|
(h) Liquid plant protein isolate-based products that resemble egg products |
(h) Emulsifying, stabilizing or thickening agent |
(h) 2 000 ppm |
|||||
|
(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 |
|||||
|
(j) Reduced fat spreads |
(j) Emulsifying, stabilizing or thickening agent |
(j) 2,500 ppm |
n/a |
||||
|
(k) Snack foods |
(k) Emulsifying, stabilizing or thickening agent |
(k) 1,000 ppm |
n/a |
||||
|
(l) Topping mixes; Toppings; Unstandardized sauces; Unstandardized table syrups |
(l) Emulsifying, stabilizing or thickening agent |
(l) 500 ppm |
n/a |
||||
|
(m) Unstandardized bakery products |
(m) Emulsifying, stabilizing or thickening agent |
(m) 1,000 ppm of the dry mix |
|||||
|
(n) Unstandardized beverages |
(n) Emulsifying, stabilizing or thickening agent |
(n) 800 ppm |
n/a |
||||
|
(o) Unstandardized dairy products |
(o) Emulsifying, stabilizing or thickening agent |
(o) 1,500 ppm |
n/a |
||||
G.3 |
Guar Gum |
n/a |
(a) Bread |
(a) Emulsifying, stabilizing or thickening agent |
(a) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(h.1) (Naming the flavour) flavour |
(h.1) Emulsifying agent |
(h.1) Good Manufacturing Practice |
|||||
|
(i) French dressing; Salad dressing |
(i) Emulsifying agent |
(i) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(o) Mincemeat; Mustard pickles; Relishes |
(o) Thickening agent |
(o) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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. |
|||||
|
(s) Unstandardized foods |
(s) Emulsifying, stabilizing or thickening agent |
(s) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(b) Unstandardized foods |
(b) Emulsifying, stabilizing or thickening agent |
(b) Good Manufacturing Practice |
n/a |
||||
H.2 |
Hydroxypropyl Cellulose |
n/a |
Unstandardized foods |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
|
H.3 |
Hydroxypropyl Methylcellulose |
n/a |
(a) French dressing; Salad dressing |
(a) Emulsifying agent |
(a) Good Manufacturing Practice |
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 |
||||
|
(c) Mustard pickles; Relishes |
(c) Thickening agent |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Unstandardized foods |
(d) Emulsifying, stabilizing or thickening agent |
(d) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(d) French dressing; Salad dressing |
(d) Emulsifying agent |
(d) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(h) Mustard pickles; Relishes |
(h) Thickening agent |
(h) Good Manufacturing Practice |
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 |
||||
|
(j) Unstandardized foods |
(j) Emulsifying, stabilizing or thickening agent |
(j) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(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 |
||||
|
(c) Whipped yogurt |
(c) Emulsifying agent |
(c) 5,000 ppm |
|||||
L.2 |
Lactylic Esters of Fatty Acids |
n/a |
Unstandardized foods |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
|
L.3 |
Lecithin |
n/a |
(a) Bread |
(a) Emulsifying, stabilizing or thickening agent |
(a) Good Manufacturing Practice |
n/a |
|
|
(b) Calorie-reduced margarine |
(b) Emulsifying agent |
(b) 5,000 ppm |
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 |
||||
|
(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 |
||||
|
(d.1) (Naming the flavour) flavour |
(d.1) Emulsifying agent |
(d.1) Good Manufacturing Practice |
|||||
|
(e) Human milk fortifier |
(e) Emulsifying agent |
(e) 3,000 ppm in the human milk as consumed, containing the human milk fortifier |
|||||
|
(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 |
||||
|
(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 |
||||
|
(h) Infant formula |
(h) Emulsifying agent |
(h) 3,000 ppm in the infant formula as consumed |
|||||
|
(i) Margarine |
(i) Emulsifying agent |
(i) 2,000 ppm |
n/a |
||||
|
(j) Milk powder |
(j) Emulsifying agent |
(j) 5,000 ppm |
n/a |
||||
|
(k) Mustard pickles; Relishes |
(k) Thickening agent |
(k) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(n) Unstandardized foods |
(n) Emulsifying, stabilizing or thickening agent |
(n) Good Manufacturing Practice |
n/a |
||||
M.1 |
Magnesium Chloride |
n/a |
Tofu |
Emulsifying, stabilizing or thickening agent |
3,000 ppm, calculated as the anhydrous salt |
n/a |
|
M.2 |
Methyl Ethyl Cellulose |
n/a |
Unstandardized foods |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
|
M.3 |
Methylcellulose |
n/a |
(a) Beer |
(a) Emulsifying, stabilizing or thickening agent |
(a) Good Manufacturing Practice |
n/a |
|
|
(b) French dressing; Salad dressing |
(b) Emulsifying agent |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Unstandardized foods |
(c) Emulsifying, stabilizing or thickening agent |
(c) Good Manufacturing Practice |
n/a |
||||
M.4 |
Microcrystalline Cellulose |
n/a |
Cream for whipping |
Stabilizing or thickening agent |
2,000 ppm |
n/a |
|
M.5 |
Mono- and Diglycerides |
n/a |
(a) Bread; Fish paste |
(a) Emulsifying, stabilizing or thickening agent |
(a) Good Manufacturing Practice |
n/a |
|
|
(b) Calorie-reduced margarine; Margarine |
(b) Emulsifying agent |
(b) 5,000 ppm |
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 |
||||
|
(d) Cottage cheese |
(d) Stabilizing agent |
(d) Good Manufacturing Practice |
n/a |
||||
|
(e) Cream |
(e) Stabilizing agent |
(e) Good Manufacturing Practice |
n/a |
||||
|
(f) Creamed cottage cheese |
(f) Emulsifying, stabilizing or thickening agent |
(f) Good Manufacturing Practice |
n/a |
||||
|
(f.1) (Naming the flavour) flavour |
(f.1) Emulsifying agent |
(f.1) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(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 |
||||
|
(i) Infant formula |
(i) Emulsifying, stabilizing or thickening agent |
(i) 2,500 ppm in the infant formula as consumed |
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 |
||||
|
(k) Sausage casings |
(k) Emulsifying, stabilizing or thickening agent |
(k) 3,500 ppm of the casing |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
M.6 |
Monoglycerides |
n/a |
(a) Bread; Fish paste |
(a) Emulsifying, stabilizing or thickening agent |
(a) Good Manufacturing Practice |
n/a |
|
|
(b) Calorie-reduced margarine; Margarine |
(b) Emulsifying agent |
(b) 5,000 ppm |
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 |
||||
|
(d) Cream |
(d) Stabilizing agent |
(d) Good Manufacturing Practice |
n/a |
||||
|
(e) Creamed cottage cheese |
(e) Emulsifying, stabilizing or thickening agent |
(e) Good Manufacturing Practice |
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 |
||||
|
(g) Human milk fortifier |
(g) Emulsifying agent |
(g) 3,400 ppm in the human milk as consumed, containing the human milk fortifier |
|||||
|
(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 |
||||
|
(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 |
||||
|
(j) Infant formula |
(j) Emulsifying, stabilizing or thickening agent |
(j) 2,500 ppm in the infant formula as consumed |
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 |
||||
|
(l) Sausage casings |
(l) Emulsifying, stabilizing or thickening agent |
(l) 3,500 ppm of the casing |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
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 |
|
O.1 |
Oat Gum |
n/a |
Unstandardized foods |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
|
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(c.1) (Naming the flavour) flavour |
(c.1) Emulsifying agent |
(c.1) Good Manufacturing Practice |
|||||
|
(d) French dressing; Salad dressing |
(d) Emulsifying agent |
(d) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(g) Mincemeat; Mustard pickles; Relishes |
(g) Thickening agent |
(g) Good Manufacturing Practice |
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 |
||||
|
(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. |
|||||
|
(j) Unstandardized foods |
(j) Emulsifying, stabilizing or thickening agent |
(j) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(a.1) (Naming the flavour) flavour |
(a.1) Emulsifying agent |
(a.1) Good Manufacturing Practice |
|||||
|
(b) Vegetable oils, except olive oil |
(b) Emulsifying agent |
(b) 250 ppm |
n/a |
||||
|
(c) Unstandardized foods |
(c) Emulsifying, stabilizing or thickening agent |
(c) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(b) Edible vegetable oil-based pan coating emulsions for use on baking pans |
(b) Emulsifying, stabilizing or thickening agent |
(b) 2.0% |
n/a |
||||
|
(c) Unstandardized chocolate confectionery |
(c) Emulsifying agent |
(c) 5,000 ppm |
|||||
|
(d) Unstandardized chocolate flavoured confectionery coatings |
(d) Emulsifying, stabilizing or thickening agent |
(d) 5,000 ppm |
|||||
|
(e) Unstandardized emulsified dips; Unstandardized emulsified sauces; Unstandardized emulsified spreads |
(e) Emulsifying agent |
(e) 8,000 ppm |
|||||
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(d) Canned coconut milk |
(d) Emulsifying agent |
(d) 500 ppm |
|||||
|
(e) Dry batter coating mixes |
(e) Emulsifying, stabilizing or thickening agent |
(e) 5,000 ppm |
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 |
||||
|
(g) Fat base formulation for self- basting of poultry by injection |
(g) Emulsifying, stabilizing or thickening agent |
(g) 2,500 ppm |
n/a |
||||
|
(g.1) (Naming the flavour) flavour |
(g.1) Emulsifying agent |
(g.1) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(i) Pie fillings; Puddings |
(i) Emulsifying, stabilizing or thickening agent |
(i) 5,000 ppm on a dry basis |
n/a |
||||
|
(j) Prepared alcoholic cocktails |
(j) Emulsifying, stabilizing or thickening agent |
(j) 120 ppm in the cocktail as consumed |
n/a |
||||
|
(k) Sour cream substitute |
(k) Emulsifying, stabilizing or thickening agent |
(k) 1,000 ppm |
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 |
||||
|
(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 |
||||
|
(n) Unstandardized dips; Unstandardized sandwich spreads |
(n) Emulsifying, stabilizing or thickening agent |
(n) 2,000 ppm |
n/a |
||||
|
(o) Unstandardized dressings; Unstandardized prepared canned cooking sauces |
(o) Emulsifying, stabilizing or thickening agent |
(o) 3,000 ppm |
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 |
||||
|
(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 |
||||
P.5 |
Polysorbate 65 |
n/a |
(a) Breath fresheners |
(a) Emulsifying, stabilizing or thickening agent |
(a) 200 ppm |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(j) Unstandardized frozen desserts |
(j) Emulsifying, stabilizing or thickening agent |
(j) 1,000 ppm |
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 |
||||
|
(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 |
||||
P.6 |
Polysorbate 80 |
n/a |
(a) Annatto formulations |
(a) Emulsifying, stabilizing or thickening agent |
(a) 25% of the total colour formulation |
n/a |
|
|
(b) Breath fresheners |
(b) Emulsifying, stabilizing or thickening agent |
(b) 100 ppm |
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 |
||||
|
(d) Creamed cottage cheese |
(d) Emulsifying, stabilizing or thickening agent |
(d) 80 ppm |
n/a |
||||
|
(d.1) (Naming the flavour) flavour |
(d.1) Emulsifying agent |
(d.1) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(j) Pickles and relishes |
(j) Thickening agent |
(j) 500 ppm |
n/a |
||||
|
(k) Rice-based ready-to-eat cereals |
(k) Emulsifying agent |
(k) 1,000 ppm |
|||||
|
(l) Salt |
(l) Emulsifying, stabilizing or thickening agent |
(l) 10 ppm. For use in the manufacture of coarse crystal salt. |
n/a |
||||
|
(m) Sausage casings |
(m) Emulsifying, stabilizing or thickening agent |
(m) 1,500 ppm of the casing |
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. |
|||||
|
(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 |
||||
|
(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 |
||||
|
(q) Turmeric formulations |
(q) Emulsifying, stabilizing or thickening agent |
(q) 50% of the total colour formulation |
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 |
||||
|
(s) Unstandardized frozen desserts |
(s) Emulsifying, stabilizing or thickening agent |
(s) 1,000 ppm |
n/a |
||||
|
(t) Unstandardized salad dressings |
(t) Emulsifying, stabilizing or thickening agent |
(t) 2,500 ppm |
n/a |
||||
|
(u) Vegetable oils, except olive oil |
(u) Emulsifying agent |
(u) 1,250 ppm |
n/a |
||||
|
(v) Wheat-based ready-to-eat cereals |
(v) Emulsifying agent |
(v) 500 ppm |
|||||
|
(w) Whipped cream |
(w) Emulsifying, stabilizing or thickening agent |
(w) 1,000 ppm |
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 |
||||
P.7 |
Polyoxyethylene (8) Stearate |
n/a |
Unstandardized bakery products |
Emulsifying, stabilizing or thickening agent |
4,000 ppm |
n/a |
|
P.8 |
Potassium Alginate |
n/a |
(a) Beer |
(a) Emulsifying, stabilizing or thickening agent |
(a) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(g) French dressing; Salad dressing |
(g) Emulsifying agent |
(g) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(m) Mustard pickles; Relishes |
(m) Thickening agent |
(m) Good Manufacturing Practice |
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 |
||||
|
(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. |
|||||
|
(p) Unstandardized foods |
(p) Emulsifying, stabilizing or thickening agent |
(p) Good Manufacturing Practice |
n/a |
||||
P.9 |
Potassium Carrageenan |
n/a |
(a) Beer |
(a) Gelling agent |
(a) Good Manufacturing Practice |
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 |
|||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(j) Evaporated milk |
(j) Emulsifying agent |
(j) 150 ppm |
n/a |
||||
|
(k) Evaporated partly skimmed milk |
(k) Emulsifying agent |
(k) 100 ppm |
n/a |
||||
|
(l) French dressing; Salad dressing |
(l) Emulsifying agent |
(l) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(r) Mustard pickles; Relishes |
(r) Thickening agent |
(r) Good Manufacturing Practice |
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 |
|||||
|
(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 |
||||
|
(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 |
||||
|
(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. |
|||||
|
(w) Unstandardized foods |
(w) Emulsifying, gelling, stabilizing or thickening agent |
(w) Good Manufacturing Practice |
n/a |
||||
P.10 |
Potassium Chloride |
n/a |
Unstandardized foods |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
|
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. |
||
|
(b) (Naming the flavour) flavour |
(b) Emulsifying agent |
(b) Good Manufacturing Practice |
|||||
P.12 |
Potassium Furcelleran |
n/a |
(a) Beer |
(a) Emulsifying, stabilizing or thickening agent |
(a) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(d) Unstandardized foods |
(d) Emulsifying, stabilizing or thickening agent |
(d) Good Manufacturing Practice |
n/a |
||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(d.1) (Naming the flavour) flavour |
(d.1) Emulsifying agent |
(d.1) Good Manufacturing Practice |
|||||
|
(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 |
|||||
|
(f) Mustard pickles; Relishes |
(f) Thickening agent |
(f) Good Manufacturing Practice |
|||||
|
(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. |
|||||
|
(h) Unstandardized foods |
(h) Emulsifying, stabilizing or thickening agent |
(h) Good Manufacturing Practice |
|||||
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. |
||
|
(b) Unstandardized foods |
(b) Emulsifying, stabilizing or thickening agent |
(b) Good Manufacturing Practice |
|||||
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. |
||
|
(b) Unstandardized foods |
(b) Emulsifying, stabilizing or thickening agent |
(b) Good Manufacturing Practice |
|||||
P.16 |
Potassium Stearate |
n/a |
Emulsifying preparations containing propylene glycol monoesters |
Stabilizing agent |
2.0% |
n/a |
|
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. |
||
P.18 |
Propylene Glycol Alginate |
n/a |
(a) Beer |
(a) Emulsifying, stabilizing or thickening agent |
(a) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(h) French dressing; Salad dressing |
(h) Emulsifying agent |
(h) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(k) Mustard pickles; Relishes |
(k) Thickening agent |
(k) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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. |
|||||
|
(o) Unstandardized foods |
(o) Emulsifying, stabilizing or thickening agent |
(o) Good Manufacturing Practice |
n/a |
||||
P.19 |
Propylene Glycol Ether of Methylcellulose |
n/a |
(a) French dressing; Salad dressing |
(a) Emulsifying agent |
(a) Good Manufacturing Practice |
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 |
||||
|
(c) Mustard pickles; Relishes |
(c) Thickening agent |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Unstandardized foods |
(d) Emulsifying, stabilizing or thickening agent |
(d) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(b) Ice milk mix |
(b) Emulsifying or stabilizing agent |
(b) 3,500 ppm of the ice milk |
|||||
|
(c) Unstandardized foods |
(c) Emulsifying, stabilizing or thickening agent |
(c) Good Manufacturing Practice |
n/a |
||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(d) Unstandardized oil-based flavouring preparations |
(d) Emulsifying agent |
(d) Good Manufacturing Practice |
|||||
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. |
||
|
(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. |
|||||
S.2 |
Sodium Alginate |
n/a |
(a) Beer |
(a) Emulsifying, stabilizing or thickening agent |
(a) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(g) French dressing; Salad dressing |
(g) Emulsifying agent |
(g) Good Manufacturing Practice |
n/a |
||||
|
(h) Glaze for frozen fish |
(h) Emulsifying, stabilizing or thickening agent |
(h) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(o) Mustard pickles; Relishes |
(o) Thickening agent |
(o) Good Manufacturing Practice |
n/a |
||||
|
(p) Salt |
(p) Emulsifying, stabilizing or thickening agent |
(p) 15 ppm. For use in the manufacture of coarse crystal salt. |
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 |
||||
|
(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. |
|||||
|
(s) Unstandardized fish products |
(s) Emulsifying, stabilizing or thickening agent |
(s) Good Manufacturing Practice |
n/a |
||||
|
(t) Unstandardized foods |
(t) Emulsifying, stabilizing or thickening agent |
(t) Good Manufacturing Practice |
n/a |
||||
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. |
||
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(e.1) (Naming the flavour) flavour |
(e.1) Emulsifying agent |
(e.1) Good Manufacturing Practice |
|||||
|
(f) French dressing; Salad dressing |
(f) Emulsifying agent |
(f) Good Manufacturing Practice |
n/a |
||||
|
(g) Glaze for frozen fish |
(g) Emulsifying, stabilizing or thickening agent |
(g) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(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 |
||||
|
(j) Mustard pickles; Relishes |
(j) Thickening agent |
(j) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(n) Unstandardized foods |
(n) Emulsifying, stabilizing or thickening agent |
(n) Good Manufacturing Practice |
n/a |
||||
S.5 |
Sodium Carrageenan |
n/a |
(a) Beer |
(a) Gelling agent |
(a) Good Manufacturing Practice |
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 |
|||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(j) Evaporated milk |
(j) Emulsifying agent |
(j) 150 ppm |
n/a |
||||
|
(k) Evaporated partly skimmed milk |
(k) Emulsifying agent |
(k) 100 ppm |
n/a |
||||
|
(l) French dressing; Salad dressing |
(l) Emulsifying agent |
(l) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(r) Mustard pickles; Relishes |
(r) Thickening agent |
(r) Good Manufacturing Practice |
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 |
|||||
|
(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 |
||||
|
(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 |
||||
|
(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. |
|||||
|
(w) Unstandardized foods |
(w) Emulsifying, gelling, stabilizing or thickening agent |
(w) Good Manufacturing Practice |
n/a |
||||
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. |
||
|
(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. |
|||||
|
(b.1) (Naming the flavour) flavour |
(b.1) Emulsifying agent |
(b.1) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
S.7 |
Sodium Furcelleran |
n/a |
(a) Beer |
(a) Emulsifying, stabilizing or thickening agent |
(a) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(d) Unstandardized foods |
(d) Emulsifying, stabilizing or thickening agent |
(d) Good Manufacturing Practice |
n/a |
||||
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. |
||
|
(b) (Naming the flavour) flavour |
(b) Emulsifying agent |
(b) Good Manufacturing Practice |
|||||
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. |
||
|
(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. |
|||||
|
(b.1) (Naming the flavour) flavour |
(b.1) Emulsifying agent |
(b.1) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(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 |
||||
|
(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. |
|||||
|
(f) Mustard pickles; Relishes |
(f) Thickening agent |
(f) Good Manufacturing Practice |
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 |
||||
|
(h) Unstandardized foods |
(h) Emulsifying, stabilizing or thickening agent |
(h) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(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. |
|||||
|
(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 |
||||
|
(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. |
|||||
|
(d.1) (Naming the flavour) flavour |
(d.1) Emulsifying agent |
(d.1) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(f) Mustard pickles; Relishes |
(f) Thickening agent |
(f) Good Manufacturing Practice |
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. |
|||||
|
(h) Unstandardized foods |
(h) Emulsifying, stabilizing or thickening agent |
(h) Good Manufacturing Practice |
n/a |
||||
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. |
||
|
(a.1) (Naming the flavour) flavour |
(a.1) Emulsifying agent |
(a.1) Good Manufacturing Practice |
|||||
|
(b) Unstandardized foods |
(b) Emulsifying, stabilizing or thickening agent |
(b) Good Manufacturing Practice |
n/a |
||||
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. |
||
|
(a.1) (Naming the flavour) flavour |
(a.1) Emulsifying agent |
(a.1) Good Manufacturing Practice |
|||||
|
(b) Unstandardized foods |
(b) Emulsifying, stabilizing or thickening agent |
(b) Good Manufacturing Practice |
n/a |
||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(f) Mustard pickles; Relishes |
(f) Thickening agent |
(f) Good Manufacturing Practice |
|||||
|
(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. |
|||||
|
(h) Unstandardized foods |
(h) Emulsifying, stabilizing or thickening agent |
(h) Good Manufacturing Practice |
|||||
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. |
||
|
(b) Unstandardized foods |
(b) Emulsifying, stabilizing or thickening agent |
(b) Good Manufacturing Practice |
n/a |
||||
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. |
||
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. |
||
|
(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. |
|||||
|
(c) Unstandardized foods |
(c) Emulsifying, stabilizing or thickening agent |
(c) Good Manufacturing Practice |
n/a |
||||
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. |
||
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 |
|
|
(b) Filling mixes; Fillings |
(b) Emulsifying, stabilizing or thickening agent |
(b) 5,000 ppm of the dry ingredients |
n/a |
||||
|
(c) French dressing; Salad dressing |
(c) Emulsifying agent |
(c) 4,000 ppm |
n/a |
||||
|
(d) Icing mixes; Icings |
(d) Emulsifying, stabilizing or thickening agent |
(d) 4,000 ppm of the dry ingredients |
n/a |
||||
|
(e) Pudding mixes; Puddings |
(e) Emulsifying agent |
(e) 2,000 ppm in the food as consumed |
n/a |
||||
|
(f) Soups |
(f) Emulsifying, stabilizing or thickening agent |
(f) 2,000 ppm |
n/a |
||||
|
(g) Sour cream substitutes |
(g) Emulsifying, stabilizing or thickening agent |
(g) 1.0% of the dry ingredients |
n/a |
||||
|
(h) Unstandardized cream-based liquors |
(h) Emulsifying agent |
(h) 3,500 ppm |
n/a |
||||
|
(i) Vegetable oil creaming agents |
(i) Emulsifying, stabilizing or thickening agent |
(i) 2.0% of the dry ingredients |
n/a |
||||
S.19 |
Sodium Stearate |
n/a |
Fillings; Icings; Unstandardized bakery products; Unstandardized confectionery |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
|
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. |
||
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. |
||
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(d) Dry soup bases; Dry soup mixes |
(d) Emulsifying, stabilizing or thickening agent |
(d) 250 ppm in the soup as consumed |
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 |
||||
|
(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 |
||||
|
(g) Puddings |
(g) Emulsifying agent |
(g) 5,000 ppm |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
S.23 |
Sorbitan Trioleate |
n/a |
Sausage casings |
Emulsifying, stabilizing or thickening agent |
3,500 ppm of the casing |
n/a |
|
S.24 |
Sorbitan Tristearate |
n/a |
(a) Calorie-reduced margarine; Margarine |
(a) Emulsifying agent |
(a) 1.0% |
n/a |
|
|
(b) Ice cream mix |
(b) Emulsifying agent |
(b) 350 ppm of the ice cream |
n/a |
||||
|
(c) Shortening |
(c) Emulsifying, stabilizing or thickening agent |
(c) 1.0% |
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 |
||||
|
(e) Unstandardized frozen desserts |
(e) Emulsifying agent |
(e) 350 ppm |
n/a |
||||
S.25 |
Stearyl Monoglyceridyl Citrate |
n/a |
Shortening |
Emulsifying, stabilizing or thickening agent |
Good Manufacturing Practice |
n/a |
|
S.26 |
Sucrose Esters of Fatty Acids |
n/a |
(a) Carotenoid colour preparations |
(a) Emulsifying agent |
(a) 1.5% |
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 |
|||||
|
(b.1) (Naming the flavour) flavour |
(b.1) Emulsifying agent |
(b.1) Good Manufacturing Practice |
|||||
|
(c) Unstandardized confectionery; Unstandardized confectionery coatings |
(c) Emulsifying or stabilizing agent |
(c) 5,000 ppm |
n/a |
||||
|
(d) Unstandardized dairy-based beverages |
(d) Stabilizing agent |
(d) 700 ppm |
|||||
|
(e) Unstandardized frozen dessert coatings |
(e) Emulsifying agent |
(e) 2% |
|||||
|
(f) Unstandardized frozen non-dairy desserts |
(f) Emulsifying agent |
(f) 1,000 ppm |
|||||
|
(g) Whipped vegetable oil topping |
(g) Emulsifying agent |
(g) 1.0% |
|||||
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 |
||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(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 |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(g) French dressing; Salad dressing |
(g) Thickening agent |
(g) Good Manufacturing Practice |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(j) (Naming the fruit or fruits) jelly with pectin |
(j) Emulsifying, gelling, stabilizing or thickening agent |
(j) Good Manufacturing Practice |
|||||
|
(k) Mincemeat; Mustard pickles; Relishes |
(k) Thickening agent |
(k) Good Manufacturing Practice |
|||||
|
(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. |
|||||
|
(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) 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. |
|||||
|
(o) Unstandardized foods |
(o) Emulsifying, gelling, stabilizing or thickening agent |
(o) Good Manufacturing Practice |
|||||
T.2 |
Tara Gum |
n/a |
(a) Bread |
(a) Emulsifying, gelling, stabilizing or thickening agent |
(a) Good Manufacturing Practice |
||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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 |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(h) French dressing; Salad dressing |
(h) Emulsifying agent |
(h) Good Manufacturing Practice |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(k) Mustard pickles; Relishes |
(k) Thickening agent |
(k) Good Manufacturing Practice |
|||||
|
(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. |
|||||
|
(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) 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. |
|||||
|
(o) Unstandardized foods |
(o) Emulsifying, gelling, stabilizing or thickening agent |
(o) Good Manufacturing Practice |
|||||
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(e.1) (Naming the flavour) flavour |
(e.1) Emulsifying agent |
(e.1) Good Manufacturing Practice |
|||||
|
(f) French dressing; Salad dressing |
(f) Emulsifying agent |
(f) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(i) Lumpfish caviar |
(i) Emulsifying, stabilizing or thickening agent |
(i) 1.0% |
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 |
|||||
|
(k) Mustard pickles; Relishes |
(k) Thickening agent |
(k) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(n) Unstandardized foods |
(n) Emulsifying, stabilizing or thickening agent |
(n) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(e) Cream for whipping that has been heat-treated above 100°C |
(e) Stabilizing agent |
(e) 200 ppm |
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 |
||||
|
(g) Fish roe (caviar) |
(g) Stabilizing agent |
(g) Good Manufacturing Practice |
|||||
|
(g.1) (Naming the flavour) flavour |
(g.1) Emulsifying agent |
(g.1) Good Manufacturing Practice |
|||||
|
(h) French dressing; Salad dressing |
(h) Emulsifying agent |
(h) Good Manufacturing Practice |
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 |
||||
|
(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 |
||||
|
(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 |
|||||
|
(l) Mincemeat |
(l) Thickening agent |
(l) Good Manufacturing Practice |
|||||
|
(m) Mustard pickles; Relishes |
(m) Thickening agent |
(m) 1,000 ppm |
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 |
||||
|
(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 |
||||
|
(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. |
|||||
|
(q) Unstandardized foods |
(q) Emulsifying, stabilizing or thickening agent |
(q) Good Manufacturing Practice |
n/a |
||||
5. List of Permitted Food Enzymes | |||||||
A.1 |
α-Acetolactate Decarboxylase |
Bacillus subtilis ToC46 (pUW235) |
(a) Brewers' mash |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|
|
(b) Distillers' mash |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
A.2 |
Acid Prolyl Endopeptidase |
Aspergillus niger GEP |
(a) Beer |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||
|
(b) Brewers' mash |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Distillers' mash |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Hydrolyzed animal, milk, and vegetable proteins |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(e) Plant-based beverages |
(e) Food enzyme |
(e) Good Manufacturing Practice |
|||||
A.3 |
Aminopeptidase |
Lactococcus lactis |
(a) Cheddar cheese; (Naming the variety) cheese |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|
|
(b) Dairy-based flavouring preparations |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Hydrolyzed animal, milk, and vegetable proteins |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
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 |
||
|
(b) Bread; White flour; Whole wheat flour |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Chocolate syrups |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Cider; Fruit wine; Wine |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(e) Distillers' mash |
(e) Food enzyme |
(e) Good Manufacturing Practice |
|||||
|
(f) Infant cereal products |
(f) Food enzyme |
(f) Good Manufacturing Practice |
|||||
|
(g) Malt-flavoured dried breakfast cereals |
(g) Food enzyme |
(g) Good Manufacturing Practice |
|||||
|
(h) Plant-based beverages |
(h) Food enzyme |
(h) Good Manufacturing Practice |
|||||
|
(i) Pre-cooked (instant) breakfast cereals |
(i) Food enzyme |
(i) Good Manufacturing Practice |
|||||
|
(j) Single-strength fruit juices |
(j) Food enzyme |
(j) Good Manufacturing Practice |
|||||
|
(k) Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose |
(k) Food enzyme |
(k) Good Manufacturing Practice |
|||||
|
(l) Unstandardized bakery products |
(l) Food enzyme |
(l) Good Manufacturing Practice |
|||||
|
(2) Aspergillus niger STz18-9 (pHUda7) |
(a) Beer |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|||
|
(b) Distillers' mash |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(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 |
||||
|
(b) Distillers' mash |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(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 |
|||
|
(b) Brewers' mash |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Distillers' mash |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose |
(d) Food enzyme |
(d) Good Manufacturing Practice |
n/a |
||||
|
(e) Unstandardized bakery products |
(e) Food enzyme |
(e) Good Manufacturing Practice |
n/a |
||||
|
(5) Bacillus licheniformis JS1252 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Unstandardized bakery products |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(6) Bacillus licheniformis MDT06-228 |
(a) Bread |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|||
|
(b) Unstandardized bakery products |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(7) Bacillus subtilis AR - 651; Bacillus subtilis NBA (DS 68703) |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Unstandardized bakery products |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(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 |
|||
|
(9) Pseudomonas fluorescens DC88 |
(a) Distillers' mash |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
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 |
||
|
(b) Brewers' mash |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Glutinous rice-based cakes |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(e) Unstandardized bakery products |
(e) Food enzyme |
(e) Good Manufacturing Practice |
|||||
A.6 |
Asparaginase |
(1) Aspergillus niger AGN7-41 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||
|
(b) Unstandardized foods |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(2) Aspergillus niger ASP72 |
(a) Blackstrap molasses destined for the manufacture of confectionery glazes for snack foods |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Bread; White flour; Whole wheat flour |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Green coffee |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Unstandardized foods |
(d) Food enzyme |
(d) Good Manufacturing Practice |
n/a |
||||
|
(3) Aspergillus oryzae pCaHj621/BECh2#10; Bacillus subtilis MOL2940 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Green coffee |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Unstandardized foods |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
B.1 |
Bromelain |
The pineapples Ananas comosus (L.) and Ananas bracteatus |
(a) Beer |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|
|
(b) Bread; White flour; Whole wheat flour |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Cuts of prepared meat; Cuts of prepared poultry meat |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Hydrolyzed animal, milk, and vegetable proteins |
(d) Food enzyme |
(d) Good Manufacturing Practice |
n/a |
||||
|
(e) Meat tenderizing preparations |
(e) Food enzyme |
(e) Good Manufacturing Practice |
n/a |
||||
|
(f) Pancakes; Sugar wafers; Waffles |
(f) Food enzyme |
(f) Good Manufacturing Practice |
n/a |
||||
|
(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 |
||||
|
(h) Sausage casings |
(h) Food enzyme |
(h) Good Manufacturing Practice |
n/a |
||||
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 |
||
C.2 |
Carboxypeptidase D |
Aspergillus oryzae AT1727 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||
|
(b) Colby cheese |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Dairy-based flavouring preparations |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Hydrolyzed animal, milk, and vegetable proteins; Hydrolyzed yeasts |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(e) Meat tenderizing preparations |
(e) Food enzyme |
(e) Good Manufacturing Practice |
|||||
|
(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 |
|||||
|
(g) Pre-cooked (instant) breakfast cereals |
(g) Food enzyme |
(g) Good Manufacturing Practice |
|||||
|
(h) Spray-dried cheese powder |
(h) Food enzyme |
(h) Good Manufacturing Practice |
|||||
|
(i) Unstandardized bakery products |
(i) Food enzyme |
(i) Good Manufacturing Practice |
|||||
|
(j) Yeast extracts |
(j) Food enzyme |
(j) Good Manufacturing Practice |
|||||
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 |
|
|
(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 |
||||
|
(c) Soft drinks |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
C.4 |
Cellulase |
(1) Aspergillus niger |
(a) Distillers' mash |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|
|
(b) Liquid coffee concentrates |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Natural flavour and colour extractives; Spice extracts |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(2) Rasamsonia emersonii previously identified as Talaromyces emersonii |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Breakfast cereals |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Brewers' mash |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Malt extract |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(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 |
|||||
|
(f) Unstandardized bakery products |
(f) Food enzyme |
(f) Good Manufacturing Practice |
|||||
|
(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 |
|||
|
(b) Bread; White flour; Whole wheat flour |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Unstandardized bakery products |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(4) Trichoderma reesei QM9414 |
(a) Apricot nectar; Peach nectar; Pear nectar |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Single-strength fruit juices |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Tea leaves used in the manufacture of tea solids |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Unstandardized fruit and vegetable products |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(5) Trichoderma reesei RF11412 |
(a) Brewers' mash |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Distillers' mash |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
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 |
|
|
(b) Unstandardized milk-based dessert preparations |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(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 |
||||
|
(b) Kefir; Quark; Yogurt |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Unstandardized milk-based dessert preparations |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
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 |
|
|
(b) Unstandardized milk-based dessert preparations |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(b) Unstandardized milk-based dessert preparations |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(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 |
||||
|
(b) Kefir; Quark; Yogurt |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Unstandardized milk-based dessert preparations |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(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 |
||||
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 |
||
F.1 |
Ficin |
Latex of fig tree ( Ficus sp.) |
(a) Beer |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|
|
(b) Cuts of prepared meat; Cuts of prepared poultry meat |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Hydrolyzed animal, milk, and vegetable proteins |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Meat tenderizing preparations |
(d) Food enzyme |
(d) Good Manufacturing Practice |
n/a |
||||
|
(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 |
||||
|
(f) Sausage casings |
(f) Food enzyme |
(f) Good Manufacturing Practice |
n/a |
||||
G.1 |
Glucanase |
(1) Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis |
(a) Beer |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||
|
(b) Corn for degermination |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Distillers' mash |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Mash destined for vinegar manufacture |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(e) Unstandardized bakery products |
(e) Food enzyme |
(e) Good Manufacturing Practice |
|||||
|
(2) Disporotrichum dimorphosporum DXL-1 (syn. Chrysosporium dimorphum DXL-1) |
Brewers' mash |
Food enzyme |
Good Manufacturing Practice |
||||
|
(3) Humicola insolens |
(a) Beer |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|||
|
(b) Distillers' mash |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(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 |
|||
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 |
||
|
(b) Breakfast cereals |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Brewers' mash |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Malt extract |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(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 |
|||||
|
(f) Unstandardized bakery products |
(f) Food enzyme |
(f) Good Manufacturing Practice |
|||||
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 |
|
|
(b) Beer |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Bread; White flour; Whole wheat flour |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Chocolate syrups |
(d) Food enzyme |
(d) Good Manufacturing Practice |
n/a |
||||
|
(e) Distillers' mash |
(e) Food enzyme |
(e) Good Manufacturing Practice |
n/a |
||||
|
(f) Infant cereal products |
(f) Food enzyme |
(f) Good Manufacturing Practice |
n/a |
||||
|
(g) Pre-cooked (instant) breakfast cereals |
(g) Food enzyme |
(g) Good Manufacturing Practice |
n/a |
||||
|
(h) Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose |
(h) Food enzyme |
(h) Good Manufacturing Practice |
n/a |
||||
|
(i) Unstandardized bakery products |
(i) Food enzyme |
(i) Good Manufacturing Practice |
n/a |
||||
|
(2) Aspergillus niger 126-PE001-32 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Breakfast cereals |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Infant cereal products |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Unstandardized bakery products |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(3) Aspergillus niger 41SaM2-54 |
(a) Beer |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Bread; White flour; Whole wheat flour |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Breakfast cereals |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Brewers' mash |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(e) Distillers' mash |
(e) Food enzyme |
(e) Good Manufacturing Practice |
|||||
|
(f) Infant cereal products |
(f) Food enzyme |
(f) Good Manufacturing Practice |
|||||
|
(g) Single-strength fruit juices; Single-strength vegetable juices |
(g) Food enzyme |
(g) Good Manufacturing Practice |
|||||
|
(h) Unstandardized bakery products |
(h) Food enzyme |
(h) Good Manufacturing Practice |
|||||
|
(4) Aspergillus niger STz18-9 (pHUda7) |
(a) Beer |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|||
|
(b) Distillers' mash |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(5) Aspergillus oryzae |
(a) Beer |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|||
|
(b) Bread; White flour; Whole wheat flour |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Chocolate syrups |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Distillers' mash |
(d) Food enzyme |
(d) Good Manufacturing Practice |
n/a |
||||
|
(e) Pre-cooked (instant) breakfast cereals |
(e) Food enzyme |
(e) Good Manufacturing Practice |
n/a |
||||
|
(f) Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose |
(f) Food enzyme |
(f) Good Manufacturing Practice |
n/a |
||||
|
(g) Unstandardized bakery products |
(g) Food enzyme |
(g) Good Manufacturing Practice |
n/a |
||||
|
(6) Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae ) |
(a) Beer |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|||
|
(b) Bread; White flour; Whole wheat flour |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Brewers' mash |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Chocolate syrups |
(d) Food enzyme |
(d) Good Manufacturing Practice |
n/a |
||||
|
(e) Distillers' mash |
(e) Food enzyme |
(e) Good Manufacturing Practice |
n/a |
||||
|
(f) Mash destined for vinegar manufacture |
(f) Food enzyme |
(f) Good Manufacturing Practice |
n/a |
||||
|
(g) Pre-cooked (instant) breakfast cereals |
(g) Food enzyme |
(g) Good Manufacturing Practice |
n/a |
||||
|
(h) Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose |
(h) Food enzyme |
(h) Good Manufacturing Practice |
n/a |
||||
|
(i) Unstandardized bakery products |
(i) Food enzyme |
(i) Good Manufacturing Practice |
n/a |
||||
|
(7) Rhizopus niveus |
(a) Distillers' mash |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|||
|
(b) Mash destined for vinegar manufacture |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
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 |
||
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 |
|
|
(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 |
||||
|
(c) Soft drinks |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Unstandardized bakery products |
(d) Food enzyme |
(d) Good manufacturing practice |
n/a |
||||
|
(2) Aspergillus niger J39 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Pasta |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(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. |
|||||
|
(d) Unstandardized bakery products |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(3) Aspergillus niger ZGL528-72; Saccharomyces cerevisiae LALL-GO |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Unstandardized bakery products |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(4) Trichoderma reesei RF11400 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(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 |
|||||
|
(c) Pasta |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Unstandardized bakery products |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
G.6 |
Glutaminase |
(1) Bacillus amyloliquefaciens GT2 |
(a) Dairy-based flavouring preparations |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||
|
(b) Hydrolyzed animal, milk, and vegetable proteins |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Unstandardized egg products |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Yeast extracts |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(2) Bacillus licheniformis SJ13263 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing |
||||
|
(b) Dairy-based flavouring preparations |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Hydrolyzed animal, milk, and vegetable proteins |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Pasta |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(e) Unstandardized bakery products |
(e) Food enzyme |
(e) Good Manufacturing Practice |
|||||
|
(f) Yeast extracts |
(f) Food enzyme |
(f) Good Manufacturing Practice |
|||||
H.1 |
Hemicellulase |
Bacillus amyloliquefaciens ; Bacillus subtilis |
(a) Distillers' mash |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||
|
(b) Liquid coffee concentrates |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Mash destined for vinegar manufacture |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
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 |
||
|
(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 |
|||||
|
(c) Part skim pizza mozzarella cheese; Pizza mozzarella cheese |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Unstandardized bakery products |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
I.1 |
Inulinase |
Aspergillus niger Van Tiegh. |
Inulin |
Food enzyme |
Good Manufacturing Practice |
n/a |
|
I.2 |
Invertase |
(1) Aspergillus fijiensis ; Aspergillus japonicus |
Sucrose used in the manufacture of fructooligosaccharides |
Food enzyme |
Good Manufacturing Practice |
||
|
(2) Saccharomyces sp. |
(a) Unstandardized bakery products |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|||
|
(b) Unstandardized liquid-centered confectionery; Unstandardized soft-centered confectionery |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(b) Lactose-reducing enzyme preparations |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(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 |
||||
|
(d) Milk for use in ice cream mix |
(d) Food enzyme |
(d) Good Manufacturing Practice |
n/a |
||||
|
(e) Whey |
(e) Food enzyme |
(e) Good Manufacturing Practice |
n/a |
||||
|
(2) Bacillus licheniformis PP3930; Kluyveromyces lactis DS 80496 |
(a) Lactose-reducing enzyme preparations |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(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 |
|||||
|
(c) Milk for use in ice cream mix |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Whey |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(3) Bacillus subtilis CB108 |
(a) Lactose-reducing enzyme preparations |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(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 |
|||||
|
(c) Milk for use in ice cream mix |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Whey |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(e) Yogurt |
(e) Food enzyme |
(e) Good Manufacturing Practice |
|||||
|
(4) Bacillus subtilis DH617 |
(a) Lactose-reducing enzyme preparations |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(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 |
|||||
|
(c) Milk for use in ice cream mix |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Whey |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(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 |
|||
|
(b) Milk for use in ice cream mix |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Whey |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Yogurt |
(d) Food enzyme |
(d) Good Manufacturing Practice |
n/a |
||||
L.2 |
Leucyl aminopeptidase |
Aspergillus oryzae AT1088 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||
|
(b) Colby Cheese |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Dairy-based flavouring preparations |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Hydrolyzed animal, milk and vegetable proteins; Hydrolyzed yeasts |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(e) Meat tenderizing preparations |
(e) Food enzyme |
(e) Good Manufacturing Practice |
|||||
|
(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 |
|||||
|
(g) Pre-cooked (instant) breakfast cereals |
(g) Food enzyme |
(g) Good Manufacturing Practice |
|||||
|
(h) Spray-dried cheese powder |
(h) Food enzyme |
(h) Good Manufacturing Practice |
|||||
|
(i) Unstandardized bakery products |
(i) Food enzyme |
(i) Good Manufacturing Practice |
|||||
|
(j) Yeast extracts |
(j) Food enzyme |
(j) Good Manufacturing Practice |
|||||
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 |
|
|
(b) Cheddar cheese; (Naming the variety) cheese; Processed cheddar cheese |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Dairy-based flavouring preparations |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Dried egg-white; Liquid egg-white |
(d) Food enzyme |
(d) Good Manufacturing Practice |
n/a |
||||
|
(e) Hydrolyzed animal, milk, and vegetable proteins |
(e) Food enzyme |
(e) Good Manufacturing Practice |
n/a |
||||
|
(f) Unstandardized bakery products |
(f) Food enzyme |
(f) Good Manufacturing Practice |
n/a |
||||
|
(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 |
||||
|
(b) Unstandardized bakery products |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(4) Aspergillus oryzae AI-11 (pBoel 960) |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|||
|
(b) Modified fats and oils |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Unstandardized bakery products |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(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 |
|||
|
(b) Modified lecithin |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Unstandardized bakery products |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Unstandardized egg products |
(d) Food enzyme |
(d) Good Manufacturing Practice |
n/a |
||||
|
(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 |
|||
|
(b) Dairy-based flavouring preparations |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Hydrolyzed animal, milk, and vegetable proteins |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Modified fats and oils |
(d) Food enzyme |
(d) Good Manufacturing Practice |
n/a |
||||
|
(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 |
||||
|
(8) Candida cylindracea AE-LAYH (syn. Limtongozyma cylindracea AE-LAYH) |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Dairy-based flavouring preparations |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Modified fats and oils |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Unstandardized bakery products |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(10) Mucor circinelloides f. circinelloides AE-LM |
Cheddar cheese; (Naming the variety) cheese |
Food enzyme |
Good Manufacturing Practice |
||||
|
(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 |
||||
|
(b) Pasta |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Unstandardized bakery products |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(12) Penicillium camemberti |
Edible fats and oils |
Food enzyme |
Good Manufacturing Practice |
n/a |
|||
|
(13) Trichoderma reesei RF10625 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Unstandardized bakery products |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
L.4 |
Lipoxidase |
Soybean meal; Soybean whey |
Bread; White flour; Whole wheat flour |
Food enzyme |
Good Manufacturing Practice |
n/a |
|
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 |
||
L.6 |
Lysozyme |
Egg-white |
Cheddar cheese; (Naming the variety) cheese |
Food enzyme |
Good Manufacturing Practice |
n/a |
|
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 |
||
|
(b) Unstandardized bakery products |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(2) Bacillus licheniformis MDT06-221 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Pasta |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Unstandardized bakery products |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(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 |
|||
|
(b) Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Unstandardized bakery products |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
M.2 |
Maltotetraohydrolase |
Bacillus licheniformis GICC03548 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||
|
(b) Unstandardized bakery products |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
M.3 |
Mannanase |
Aspergillus niger AE-HCM |
Liquid coffee concentrates |
Food enzyme |
Good Manufacturing Practice |
||
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 |
|
|
(b) Dairy-based flavouring preparations |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Hydrolyzed animal, milk, and vegetable proteins |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(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 |
|||
|
(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 |
|||
|
(b) Cheese analogues |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Dairy-based flavouring preparations |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Hydrolyzed animal, milk, and vegetable proteins |
(d) Food enzyme |
(d) Good Manufacturing Practice |
n/a |
||||
|
(4) Rhizomucor miehei CBS 146319 |
Yogurt |
Food enzyme |
Good Manufacturing Practice |
||||
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 |
|
|
(b) Hydrolyzed animal, milk, and vegetable proteins |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Pre-cooked (instant) breakfast cereals |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose |
(d) Food enzyme |
(d) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(b) Beer |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Cuts of prepared meat; Cuts of prepared poultry meat |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Hydrolyzed animal, milk, and vegetable proteins |
(d) Food enzyme |
(d) Good Manufacturing Practice |
n/a |
||||
|
(e) Meat tenderizing preparations |
(e) Food enzyme |
(e) Good Manufacturing Practice |
n/a |
||||
|
(f) Pre-cooked (instant) breakfast cereals |
(f) Food enzyme |
(f) Good Manufacturing Practice |
n/a |
||||
|
(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 |
||||
|
(h) Sausage casings; Water-soluble edible collagen films |
(h) Food enzyme |
(h) Good Manufacturing Practice |
n/a |
||||
|
(i) Unstandardized bakery products |
(i) Food enzyme |
(i) Good Manufacturing Practice |
n/a |
||||
P.3 |
Pectin Lyase |
(1) Aspergillus niger Rung373 |
(a) Apricot nectar; Peach nectar; Pear nectar |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||
|
(b) Cider; Fruit wine; Wine |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Distillers' mash |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Natural flavour and colour extractives |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(e) Single-strength fruit juices |
(e) Food enzyme |
(e) Good Manufacturing Practice |
|||||
|
(f) Tea leaves used in the manufacture of tea solids |
(f) Food enzyme |
(f) Good Manufacturing Practice |
|||||
|
(g) Unstandardized fruit and vegetable products |
(g) Food enzyme |
(g) Good Manufacturing Practice |
|||||
|
(2) Trichoderma reesei RF6199 |
(a) Distillers' mash |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Fruit wine; Wine |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Single-strength fruit juices |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Unstandardized fruit and vegetable products |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
P.4 |
Pectinase |
(1) Aspergillus niger |
(a) Cider; Fruit wine; Wine |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|
|
(b) Distillers' mash |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Natural flavour and colour extractives |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Single-strength fruit juices |
(d) Food enzyme |
(d) Good Manufacturing Practice |
n/a |
||||
|
(e) Tea leaves destined for the manufacture of tea solids |
(e) Food enzyme |
(e) Good Manufacturing Practice |
n/a |
||||
|
(f) Unstandardized fruit and vegetable products |
(f) Food enzyme |
(f) Good Manufacturing Practice |
|||||
|
(2) Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus , Rhizopus oryzae ) |
(a) Cider; Fruit wine; Wine |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|||
|
(b) Distillers' mash |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Natural flavour and colour extractives |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Single-strength fruit juices |
(d) Food enzyme |
(d) Good Manufacturing Practice |
n/a |
||||
|
(e) Skins of citrus fruits destined for jam, marmalade and candied fruit manufacture |
(e) Food enzyme |
(e) Good Manufacturing Practice |
n/a |
||||
|
(f) Tea leaves used in the manufacture of tea solids |
(f) Food enzyme |
(f) Good Manufacturing Practice |
n/a |
||||
|
(g) Vegetable stocks for use in soups |
(g) Food enzyme |
(g) Good Manufacturing Practice |
n/a |
||||
P.5 |
Pectinesterase |
(1) Aspergillus oryzae AR-962; Trichoderma reesei RF6201 |
(a) Fruit wine; Wine |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||
|
(b) Single-strength fruit juices |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Unstandardized fruit and vegetable products |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(2) Aspergillus oryzae Km-1-1 (pA2PEI) |
(a) Cider; Fruit wine; Wine |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|||
|
(b) Single-strength fruit juices |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Unstandardized fruit and vegetable products |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
P.6 |
Pentosanase |
(1) Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis |
(a) Beer |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||
|
(b) Bread; White flour; Whole wheat flour |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Corn for degermination |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Distillers' mash |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(e) Mash destined for vinegar manufacture |
(e) Food enzyme |
(e) Good Manufacturing Practice |
|||||
|
(f) Unstandardized bakery products |
(f) Food enzyme |
(f) Good Manufacturing Practice |
|||||
|
(2) Trichoderma reesei QM9414 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|||
|
(b) Distillers' mash |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Unstandardized bakery products |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
P.7 |
Pepsin |
Glandular layer of porcine stomach |
(a) Beer |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|
|
(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 |
||||
|
(c) Defatted soy flour |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Hydrolyzed animal, milk, and vegetable proteins |
(d) Food enzyme |
(d) Good Manufacturing Practice |
n/a |
||||
|
(e) Pre-cooked (instant) breakfast cereals |
(e) Food enzyme |
(e) Good Manufacturing Practice |
n/a |
||||
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 . |
||
P.9 |
Phospholipase |
(1) Aspergillus niger (PLA-54) |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|
|
(b) Modified lecithin |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Unstandardized bakery products |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Unstandardized egg yolk; Unstandardized whole egg |
(d) Food enzyme |
(d) Good Manufacturing Practice |
n/a |
||||
|
(2) Aspergillus oryzae AT969 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Unstandardized bakery products |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(3) Aspergillus oryzae (pPFJo142) |
Cheddar cheese; (Naming the variety) cheese |
Food enzyme |
Good Manufacturing Practice |
n/a |
|||
|
(4) Streptomyces violaceoruber |
(a) Modified lecithin |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|||
|
(b) Unstandardized egg products |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
P.10 |
Polygalacturonase |
Aspergillus oryzae AR-183; Trichoderma reesei RF6197 |
(a) Fruit wine; Wine |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||
|
(b) Single-strength fruit juices |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Unstandardized fruit and vegetable products |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
P.11 |
Protease |
(1) Aspergillus melleus |
Hydrolyzed animal, milk, and vegetable proteins |
Food enzyme |
Good Manufacturing Practice |
n/a |
|
|
(2) Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus subtilis |
(a) Beer |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Bread; White flour; Whole wheat flour |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Colby cheese |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Cuts of prepared meat; Cuts of prepared poultry meat |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(e) Dairy-based flavouring preparations |
(e) Food enzyme |
(e) Good Manufacturing Practice |
|||||
|
(f) Distillers' mash |
(f) Food enzyme |
(f) Good Manufacturing Practice |
|||||
|
(g) Hydrolyzed animal, milk, and vegetable proteins |
(g) Food enzyme |
(g) Good Manufacturing Practice |
|||||
|
(h) Meat tenderizing preparations |
(h) Food enzyme |
(h) Good Manufacturing Practice |
|||||
|
(i) Plant-based beverages |
(i) Food enzyme |
(i) Good Manufacturing Practice |
|||||
|
(j) Pre-cooked (instant) breakfast cereals |
(j) Food enzyme |
(j) Good Manufacturing Practice |
|||||
|
(k) Sausage casings |
(k) Food enzyme |
(k) Good Manufacturing Practice |
|||||
|
(l) Spray-dried cheese powder |
(l) Food enzyme |
(l) Good Manufacturing Practice |
|||||
|
(m) Unstandardized bakery products |
(m) Food enzyme |
(m) Good Manufacturing Practice |
|||||
|
(3) Aspergillus oryzae |
(a) Beer |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Bread; White flour; Whole wheat flour |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(d) Colby cheese |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(e) Cuts of prepared meat; Cuts of prepared poultry meat |
(e) Food enzyme |
(e) Good Manufacturing Practice |
|||||
|
(f) Dairy-based flavouring preparations |
(f) Food enzyme |
(f) Good Manufacturing Practice |
|||||
|
(g) Distillers' mash |
(g) Food enzyme |
(g) Good Manufacturing Practice |
|||||
|
(h) Hydrolyzed animal, milk, and vegetable proteins |
(h) Food enzyme |
(h) Good Manufacturing Practice |
|||||
|
(i) Meat tenderizing preparations |
(i) Food enzyme |
(i) Good Manufacturing Practice |
|||||
|
(j) Plant-based beverages |
(j) Food enzyme |
(j) Good Manufacturing Practice |
|||||
|
(k) Pre-cooked (instant) breakfast cereals |
(k) Food enzyme |
(k) Good Manufacturing Practice |
|||||
|
(l) Sausage casings |
(l) Food enzyme |
(l) Good Manufacturing Practice |
|||||
|
(m) Spray-dried cheese powder |
(m) Food enzyme |
(m) Good Manufacturing Practice |
|||||
|
(n) Unstandardized bakery products |
(n) Food enzyme |
(n) Good Manufacturing Practice |
|||||
|
(4) Bacillus licheniformis Cx |
Hydrolyzed animal, milk, and vegetable proteins |
Food enzyme |
Good Manufacturing Practice |
n/a |
|||
|
(5) Bacillus licheniformis S10-34zEK4 |
Hydrolyzed animal, milk, and vegetable proteins |
Food enzyme |
Good Manufacturing Practice |
||||
|
(6) Bacillus subtilis Raα1102 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Unstandardized bakery products |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(7) Fusarium venenatum WTY939-8-3 |
Hydrolyzed animal, milk, and vegetable proteins |
Food enzyme |
Good Manufacturing Practice |
||||
|
(8) Micrococcus caseolyticus |
(Naming the variety) cheese |
Food enzyme |
Good Manufacturing Practice |
n/a |
|||
|
(9) Trichoderma reesei RF8963 |
Hydrolyzed animal, milk, and vegetable proteins |
Food enzyme |
Good Manufacturing Practice |
||||
P.12 |
Protein-glutaminase |
Chryseobacterium proteolyticum AE-PG |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||
|
(b) Hydrolyzed animal, milk, and vegetable proteins |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Pasta |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Plant-based beverages |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(e) Unstandardized bakery products |
(e) Food enzyme |
(e) Good Manufacturing Practice |
|||||
|
(f) Unstandardized dairy products |
(f) Food enzyme |
(f) Good Manufacturing Practice |
|||||
|
(g) Yeast extracts |
(g) Food enzyme |
(g) Good Manufacturing Practice |
|||||
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 |
|
|
(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 |
||||
|
(c) Unstandardized bakery products |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(2) Bacillus licheniformis BMP 139 (pR11Amp) |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|||
|
(b) Brewers' mash |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(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 |
||||
|
(d) Unstandardized bakery products |
(d) Food enzyme |
(d) Good Manufacturing Practice |
n/a |
||||
|
(3) Bacillus subtilis B1-163 (pEB301) |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|||
|
(b) Brewers' mash |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Distillers' mash |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
|
(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 |
||||
|
(e) Unstandardized bakery products |
(e) Food enzyme |
(e) Good Manufacturing Practice |
n/a |
||||
|
(4) Bacillus subtilis RB121 (pDG268) |
(a) Brewers' mash |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|||
|
(b) Distillers' mash |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose |
(c) Food enzyme |
(c) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(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 |
|||
|
(b) Unstandardized milk-based dessert preparations |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
S.1 |
Subtilisin |
Bacillus licheniformis PP6107 |
(a) Hydrolyzed animal, milk, and vegetable proteins |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||
|
(b) Hydrolyzed yeasts |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(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 |
|||||
T.1 |
Thermolysin |
Anoxybacillus caldiproteolyticus TP7 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||
|
(b) Hydrolyzed animal, milk, and vegetable proteins |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Hydrolyzed yeasts |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Unstandardized bakery products |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
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 |
||
|
(b) Bread; White flour; Whole wheat flour |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Liquid or solid plant protein isolate-based products that resemble egg products |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(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 |
|||||
|
(e) Simulated meat products |
(e) Food enzyme |
(e) Good Manufacturing Practice |
n/a |
||||
|
(f) Unstandardized bakery products |
(f) Food enzyme |
(f) Good Manufacturing Practice |
|||||
|
(g) Unstandardized cheese products |
(g) Food enzyme |
(g) Good Manufacturing Practice |
n/a |
||||
|
(h) Unstandardized cream cheese products |
(h) Food enzyme |
(h) Good Manufacturing Practice |
n/a |
||||
|
(i) Unstandardized frozen dairy desserts |
(i) Food enzyme |
(i) Good Manufacturing Practice |
n/a |
||||
|
(j) Unstandardized prepared fish products |
(j) Food enzyme |
(j) Good Manufacturing Practice |
n/a |
||||
|
(k) Unstandardized processed cheese products |
(k) Food enzyme |
(k) Good Manufacturing Practice |
n/a |
||||
|
(l) Yogurt |
(l) Food enzyme |
(l) Good Manufacturing Practice |
n/a |
||||
|
(2) Streptomyces mobaraensis M2020197 |
(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 |
||||
|
(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 |
|||||
|
(c) Bread; White flour; Whole wheat flour |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Pasta |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(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 |
|||||
|
(f) Plant protein concentrates; Plant protein isolates |
(f) Food enzyme |
(f) Good Manufacturing Practice |
|||||
|
(g) Tofu; Tempeh |
(g) Food enzyme |
(g) Good Manufacturing Practice |
|||||
|
(h) Unstandardized bakery products |
(h) Food enzyme |
(h) Good Manufacturing Practice |
|||||
|
(i) Unstandardized cheese products |
(i) Food enzyme |
(i) Good Manufacturing Practice |
|||||
|
(j) Unstandardized cream cheese products |
(j) Food enzyme |
(j) Good Manufacturing Practice |
|||||
|
(k) Unstandardized frozen dairy desserts |
(k) Food enzyme |
(k) Good Manufacturing Practice |
|||||
|
(l) Unstandardized prepared fish products |
(l) Food enzyme |
(l) Good Manufacturing Practice |
|||||
|
(m) Unstandardized processed cheese products |
(m) Food enzyme |
(m) Good Manufacturing Practice |
|||||
|
(n) Yogurt |
(n) Food enzyme |
(n) Good Manufacturing Practice |
|||||
T.3 |
Trypsin |
Pancreas of the hog ( Sus scrofa ) |
Hydrolyzed animal, milk, and vegetable proteins |
Food enzyme |
Good Manufacturing Practice |
n/a |
|
U.1 |
Urease |
Limosilactobacillus fermentum (syn. Lactobacillus fermentum ) |
Fruit wine; Sake; Wine |
Food enzyme |
Good Manufacturing Practice |
||
X.1 |
Xylanase |
(1) Aspergillus acidus RF7398 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||
|
(b) Pasta |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Unstandardized bakery products |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(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 |
|||
|
(b) Unstandardized bakery products |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(3) Aspergillus oryzae Fa 1-1 (pA2X1TI) |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
n/a |
|||
|
(b) Unstandardized bakery products |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(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 |
|||
|
(b) Unstandardized bakery products |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(5) Bacillus licheniformis HyGe329 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Unstandardized bakery products |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(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 |
|||
|
(b) Unstandardized bakery products |
(b) Food enzyme |
(b) Good Manufacturing Practice |
n/a |
||||
|
(7) Bacillus subtilis Gizα3508 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Unstandardized bakery products |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(8) Bacillus subtilis RH 6000 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Unstandardized bakery products |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(9) Disporotrichum dimorphosporum DXL-1 (syn. Chrysosporium dimorphum DXL-1) |
Brewers' mash |
Food enzyme |
Good Manufacturing Practice |
||||
|
(10) Trichoderma reesei (LOVxlnA#568.4) |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Unstandardized bakery products |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(11) Trichoderma reesei RF5427 |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Brewers' mash |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Distillers' mash |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Unstandardized bakery products |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(12) Rasamsonia emersonii previously identified as Talaromyces emersonii |
(a) Bread; White flour; Whole wheat flour |
(a) Food enzyme |
(a) Good Manufacturing Practice |
||||
|
(b) Breakfast cereals |
(b) Food enzyme |
(b) Good Manufacturing Practice |
|||||
|
(c) Brewers' mash |
(c) Food enzyme |
(c) Good Manufacturing Practice |
|||||
|
(d) Malt extract |
(d) Food enzyme |
(d) Good Manufacturing Practice |
|||||
|
(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 |
|||||
|
(f) Unstandardized bakery products |
(f) Food enzyme |
(f) Good Manufacturing Practice |
|||||
6. List of Permitted Firming Agents | |||||||
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 |
|
(b) Pickles and relishes |
(b) Firming agent |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Unstandardized foods |
(c) Firming agent |
(c) Good Manufacturing Practice |
n/a |
||||
A.2 |
Ammonium Aluminum Sulphate |
n/a |
(a) Pickles and relishes |
(a) Firming agent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized foods |
(b) Firming agent |
(b) Good Manufacturing Practice |
n/a |
||||
C.1 |
Calcium Chloride |
n/a |
(a) Canned apples |
(a) Firming agent |
(a) 260 ppm, calculated as calcium |
n/a |
|
(b) Canned apricots |
(b) Firming agent |
(b) 220 ppm, calculated as calcium |
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 |
||||
(d) Canned peas |
(d) Firming agent |
(d) 350 ppm, calculated as calcium |
n/a |
||||
(e) Canned (naming the vegetable or vegetables), except canned peas; Canned tomatoes |
(e) Firming agent |
(e) 260 ppm, calculated as calcium |
|||||
(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 |
||||
(g) Cottage cheese |
(g) Firming agent |
(g) Good Manufacturing Practice |
n/a |
||||
(h) Frozen sliced apples |
(h) Firming agent |
(h) 260 ppm, calculated as calcium |
n/a |
||||
(i) Glaze for frozen fish |
(i) Firming agent |
(i) Good Manufacturing Practice |
n/a |
||||
(j) Olives |
(j) Firming agent |
(j) 1.5% of the brine |
n/a |
||||
(k) Pickles and relishes |
(k) Firming agent |
(k) 4,000 ppm |
n/a |
||||
(l) Unstandardized foods |
(l) Firming agent |
(l) Good Manufacturing Practice |
n/a |
||||
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 |
||
(b) Canned apples |
(b) Firming agent |
(b) 260 ppm, calculated as calcium |
n/a |
||||
(c) Frozen sliced apples |
(c) Firming agent |
(c) 260 ppm, calculated as calcium |
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 |
||||
C.3 |
Calcium Gluconate |
n/a |
Unstandardized foods |
Firming agent |
Good Manufacturing Practice |
n/a |
|
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 |
|
(b) Canned peas |
(b) Firming agent |
(b) 350 ppm, calculated as calcium |
n/a |
||||
C.5 |
Calcium Phosphate, Dibasic |
n/a |
Unstandardized foods |
Firming agent |
Good Manufacturing Practice |
n/a |
|
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 |
||
(b) Canned apples |
(b) Firming agent |
(b) 260 ppm, calculated as calcium |
n/a |
||||
(c) Frozen sliced apples |
(c) Firming agent |
(c) 260 ppm, calculated as calcium |
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 |
||||
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 |
||
(b) Canned apples |
(b) Firming agent |
(b) 260 ppm, calculated as calcium |
n/a |
||||
(c) Frozen sliced apples |
(c) Firming agent |
(c) 260 ppm, calculated as calcium |
n/a |
||||
P.1 |
Potassium Aluminum Sulphate |
n/a |
(a) Pickles and relishes |
(a) Firming agent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Salted jellyfish |
(b) Firming agent |
(b) 11 ppm, calculated as aluminum |
|||||
(c) Sea urchin roe |
(c) Firming agent |
(c) 350 ppm, calculated as aluminum |
n/a |
||||
(d) Unstandardized foods |
(d) Firming agent |
(d) Good Manufacturing Practice |
n/a |
||||
S.1 |
Sodium Aluminum Sulphate |
n/a |
(a) Pickles and relishes |
(a) Firming agent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized foods |
(b) Firming agent |
(b) Good Manufacturing Practice |
n/a |
||||
7. List of Permitted Glazing Agents | |||||||
A.1 |
Acacia Gum |
n/a |
Unstandardized confectionery |
Glazing agent |
4,000 ppm |
n/a |
|
A.2 |
Acetylated Monoglycerides |
n/a |
(a) Glaze for frozen fish |
(a) Glazing agent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized confectionery |
(b) Glazing agent |
(b) 4,000 ppm |
n/a |
||||
B.1 |
Beeswax |
n/a |
Unstandardized confectionery |
Glazing agent |
4,000 ppm |
n/a |
|
C.1 |
Candelilla Wax |
n/a |
Unstandardized confectionery |
Glazing agent |
4,000 ppm |
n/a |
|
C.2 |
Carnauba Wax |
n/a |
Unstandardized confectionery |
Glazing agent |
4,000 ppm |
n/a |
|
G.1 |
Gum Benzoin |
n/a |
Unstandardized confectionery |
Glazing agent |
4,000 ppm |
n/a |
|
M.1 |
Magnesium Silicate |
n/a |
Unstandardized confectionery |
Glazing agent |
4,000 ppm |
n/a |
|
M.2 |
Mineral Oil |
n/a |
Unstandardized confectionery |
Glazing agent |
1,500 ppm |
n/a |
|
P.1 |
Petrolatum |
n/a |
Unstandardized confectionery |
Glazing agent |
1,500 ppm |
n/a |
|
S.1 |
Shellac |
n/a |
(a) Cake decorations |
(a) Glazing agent |
(a) 4,000 ppm |
n/a |
|
(b) Unstandardized confectionery |
(b) Glazing agent |
(b) 4,000 ppm |
n/a |
||||
S.2 |
Spermaceti Wax |
n/a |
Unstandardized confectionery |
Glazing agent |
4,000 ppm |
n/a |
|
Z.1 |
Zein |
n/a |
Unstandardized confectionery |
Glazing agent |
1.0% |
n/a |
|
8. List of Permitted Food Additives with Other Purposes of Use | |||||||
A.1 |
Acacia Gum |
n/a |
Beer; Fruit wine; Wine |
Fining agent |
Good Manufacturing Practice |
n/a |
|
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. |
||
A.3 |
Acetylated Monoglycerides |
n/a |
Unstandardized foods |
Coating agent; Release agent |
Good Manufacturing Practice |
n/a |
|
A.4 |
Agar |
n/a |
Fruit wine; Wine |
Fining agent |
Good Manufacturing Practice |
n/a |
|
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 |
|
A.6 |
Ammonium Persulphate |
n/a |
Brewer's yeast |
Antimicrobial agent |
1,000 ppm |
n/a |
|
B.1 |
Beeswax |
n/a |
Unstandardized foods |
Antisticking agent |
4,000 ppm |
n/a |
|
B.2 |
Benzoyl Peroxide |
n/a |
Liquid whey destined for the manufacture of dried whey products |
To decolourize |
100 ppm |
n/a |
|
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 |
|
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. |
|
|
(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. |
|||||
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. |
|
|
(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. |
|||||
C.3 |
Calcium Carbonate |
n/a |
(a) Chewing gum |
(a) Filler |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized confectionery |
(b) Creaming and fixing agent |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Unstandardized foods |
(c) Carrier and dusting agent |
(c) Good Manufacturing Practice |
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 |
||||
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. |
||
(b) Sausage having an edible coating |
(b) To stabilize the edible coating |
(b) Good Manufacturing Practice |
n/a |
||||
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 |
||
(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 |
||||
(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 |
|||||
(d) Sausage having an edible coating |
(d) To stabilize the edible coating |
(d) Good Manufacturing Practice |
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. |
|||||
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 |
||
(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 |
||||
(c) Nutmeg |
(c) Coating agent |
(c) Good Manufacturing Practice. To form a thin coating on the whole nutmeg. |
n/a |
||||
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 |
|
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 |
|
(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 |
||||
(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 |
||||
C.9 |
Calcium Silicate |
n/a |
Oil-soluble annatto |
Carrier |
Good Manufacturing Practice |
n/a |
|
C.10 |
Calcium Stearate |
n/a |
Unstandardized confectionery |
Release agent |
Good Manufacturing Practice |
n/a |
|
C.11 |
Calcium Stearoyl-2-Lactylate |
n/a |
(a) Dehydrated potatoes |
(a) Conditioning agent |
(a) 2,000 ppm of the dry food |
n/a |
|
(b) Dried egg-white |
(b) Whipping agent |
(b) 5,000 ppm |
n/a |
||||
(c) Frozen egg-white; Liquid egg-white |
(c) Whipping agent |
(c) 500 ppm |
n/a |
||||
(d) Vegetable fat toppings |
(d) Whipping agent |
(d) 3,000 ppm |
n/a |
||||
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 |
|
(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 |
||||
(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 |
||||
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 |
|
(b) Cottage Cheese; Creamed Cottage Cheese |
(b) To extend durable life |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Unstandardized foods |
(c) Carbonating agent and pressure dispensing agent |
(c) Good Manufacturing Practice |
n/a |
||||
C.14 |
Carnauba Wax |
n/a |
Broth, except broth that is used in canned (naming the poultry) |
Antifoaming agent |
6 ppm |
||
C.15 |
Castor Oil |
n/a |
Unstandardized confectionery |
Release agent |
Good Manufacturing Practice |
n/a |
|
C.16 |
Cellulose, Powdered |
n/a |
(a) Batter; Breading |
(a) Bulking agent |
(a) 1% |
n/a |
|
(b) Canapé toast |
(b) Bulking agent |
(b) 2% |
n/a |
||||
(c) Dry mixes for sweet baked goods |
(c) Bulking agent |
(c) 8% in the food as consumed |
|||||
(d) Fillings |
(d) Bulking agent |
(d) 5,000 ppm |
n/a |
||||
(e) Foods sold in tablet form |
(e) Bulking agent |
(e) 50% |
n/a |
||||
(f) Horseradish and mustard powders (wasabi-like powders) |
(f) Bulking agent; Texturizing agent |
(f) 8% |
|||||
(g) Icings |
(g) Bulking agent |
(g) 1% |
n/a |
||||
(h) Seasonings |
(h) Bulking agent |
(h) 3% |
n/a |
||||
(i) Sweet baked goods |
(i) Bulking agent |
(i) 8% |
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% |
|||||
(k) Unstandardized edible ices |
(k) Bulking agent |
(k) 3% |
n/a |
||||
C.17 |
Chloropentafluoroethane |
n/a |
Unstandardized foods |
Aerating agent and pressure dispensing agent |
Good Manufacturing Practice |
n/a |
|
C.18 |
Citric Acid |
n/a |
(a) Beef blood |
(a) Anticoagulant |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized foods |
(b) Culture nutrient |
(b) Good Manufacturing Practice |
n/a |
||||
C.19 |
Copper Gluconate |
n/a |
Breath fresheners |
To characterize the product |
50 ppm |
n/a |
|
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 |
|
(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. |
|||||
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 |
|
(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 |
||||
(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 |
||||
(d) Unstandardized foods |
(d) Antifoaming agent |
(d) 10 ppm of dimethylpolysiloxane |
n/a |
||||
(e) Wort used in the manufacture of beer |
(e) Antifoaming agent |
(e) 10 ppm of dimethylpolysiloxane |
n/a |
||||
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 |
|
(b) Sausage casings |
(b) To reduce casing breakage |
(b) 200 ppm of the casing |
n/a |
||||
E.1 |
Ethoxyquin |
n/a |
Ground chili pepper; Paprika |
To promote colour retention |
100 ppm |
n/a |
|
F.1 |
Ferrous Gluconate |
n/a |
Ripe olives |
Colour retention agent |
Good Manufacturing Practice |
n/a |
|
G.1 |
Gelatin |
n/a |
Beer; Cider; Fruit wine; Wine |
Fining agent |
Good Manufacturing Practice |
n/a |
|
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 |
|
(b) Dry Sausage |
(b) To assist in curing |
(b) Good Manufacturing Practice |
n/a |
||||
G.3 |
Glycerol |
n/a |
(a) Meat curing compounds; Sausage casings |
(a) Humectant |
(a) Good Manufacturing Practice |
n/a |
|
(b) Preserved meat |
(b) Glazing agent |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Unstandardized foods |
(c) Humectant; Plasticizing agent |
(c) Good Manufacturing Practice |
n/a |
||||
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. |
||
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. |
||
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 |
|
H.1 |
Hydrogen Peroxide |
n/a |
(a) Brewers' mash |
(a) Clarification aid |
(a) 135 ppm |
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 |
||||
(c) Liquid whey destined for the manufacture of dried whey products |
(c) To decolourize and maintain pH |
(c) 100 ppm |
n/a |
||||
(d) Oat hulls used in the manufacture of oat hull fibre |
(d) Bleaching agent |
(d) Good Manufacturing Practice |
n/a |
||||
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 |
||
(b) Unstandardized edible ices; Unstandardized frozen desserts |
(b) To modify texture |
(b) 100 ppm |
|||||
I.2 |
Isobutane |
n/a |
Edible cookware coatings that are vegetable oil-based or lecithin-based, or both |
Propellant |
Good Manufacturing Practice |
n/a |
|
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 |
||
L.2 |
Lactylic Esters of Fatty Acids |
n/a |
Unstandardized foods |
Plasticizing agent |
Good Manufacturing Practice |
n/a |
|
L.3 |
Lanolin |
n/a |
Chewing gum |
Plasticizing agent |
Good Manufacturing Practice |
n/a |
|
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 |
|
(b) Infant cereal products |
(b) Release agent |
(b) 1.75% in the product as consumed |
n/a |
||||
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 |
|
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 |
||
M.1 |
Magnesium Aluminum Silicate |
n/a |
Chewing gum |
Dusting agent |
Good Manufacturing Practice |
n/a |
|
M.2 |
Magnesium Carbonate |
n/a |
(a) Unstandardized confectionery |
(a) Release agent |
(a) Good Manufacturing Practice |
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 |
||||
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 |
|
M.4 |
Magnesium Silicate |
n/a |
(a) Chewing gum |
(a) Dusting agent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Rice |
(b) Coating agent |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Unstandardized confectionery |
(c) Release agent |
(c) Good Manufacturing Practice |
n/a |
||||
M.5 |
Magnesium Stearate |
n/a |
(a) Foods sold in tablet form |
(a) Binding agent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized confectionery |
(b) Release agent |
(b) Good Manufacturing Practice |
n/a |
||||
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 |
|
M.7 |
Methyl Ethyl Cellulose |
n/a |
Unstandardized foods |
Aerating agent |
Good Manufacturing Practice |
n/a |
|
M.8 |
Microcrystalline Cellulose |
n/a |
(a) Breath fresheners |
(a) Bodying and texturizing agent |
(a) 9.0% |
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 |
||||
(c) Ice milk mix |
(c) Bodying and texturizing agent |
(c) 1.5% |
n/a |
||||
(d) Sausage casings |
(d) Bodying and texturizing agent |
(d) Good Manufacturing Practice |
n/a |
||||
(e) Sherbet |
(e) Bodying and texturizing agent |
(e) 5,000 ppm |
n/a |
||||
(f) Table-top sweetener tablets containing aspartame |
(f) Tablet disintegration |
(f) 2.2% |
n/a |
||||
(g) Unstandardized dips; Unstandardized sandwich spreads |
(g) Bodying and texturizing agent |
(g) 3.0% |
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 |
||||
(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 |
|||||
(j) Unstandardized frozen desserts |
(j) Bodying and texturizing agent |
(j) 5,000 ppm |
n/a |
||||
(k) Whipped vegetable oil toppings |
(k) Bodying and texturizing agent |
(k) 1.5% |
n/a |
||||
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. |
||
(b) Fresh fruits and vegetables |
(b) Coating agent |
(b) 3,000 ppm |
|||||
(c) Salt Substitute |
(c) Binding agent and protective coating |
(c) 6,000 ppm |
|||||
(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. |
|||||
(e) Seeded raisins; Unstandardized confectionery |
(e) Release agent |
(e) 3,000 ppm |
|||||
M.10 |
Monoacetin |
n/a |
Unstandardized bakery products |
Plasticizing agent |
Good Manufacturing Practice |
n/a |
|
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 |
|
(b) Unstandardized foods |
(b) Antifoaming agent; Humectant; Release agent |
(b) Good Manufacturing Practice |
n/a |
||||
M.12 |
Monoglycerides |
n/a |
Unstandardized foods |
Antifoaming agent; Humectant; Release agent |
Good Manufacturing Practice |
n/a |
|
N.1 |
Nitrogen |
n/a |
(a) Calorie-reduced margarine; Margarine |
(a) To improve spreadability |
(a) Good Manufacturing Practice |
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 |
||||
(c) Unstandardized foods |
(c) Pressure dispensing agent |
(c) Good Manufacturing Practice |
n/a |
||||
N.2 |
Nitrous Oxide |
n/a |
Unstandardized foods |
Pressure dispensing agent |
Good Manufacturing Practice |
n/a |
|
O.1 |
Octafluorocyclobutane |
n/a |
Unstandardized foods |
Aerating agent and pressure dispensing agent |
Good Manufacturing Practice |
n/a |
|
O.2 |
Oxystearin |
n/a |
Cotton seed oil; Peanut oil; Soybean oil |
To inhibit crystal formation |
1,250 ppm |
n/a |
|
O.3 |
Ozone |
n/a |
(a) Cider |
(a) Maturing agent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Fruit wine; Wine |
(b) Maturing agent |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Water represented as mineral water or spring water |
(c) Chemosterilant |
(c) Good Manufacturing Practice |
n/a |
||||
P.1 |
Pancreas Extract |
n/a |
Acid producing bacterial cultures |
To control bacteriophages |
Good Manufacturing Practice |
n/a |
|
P.2 |
Paraffin Wax |
n/a |
(a) (Naming the variety) cheese; Unstandardized cheeses |
(a) Coating agent |
(a) Good Manufacturing Practice |
||
(b) Fresh fruits and vegetables |
(b) Coating agent |
(b) 3,000 ppm |
|||||
(c) Turnips |
(c) Coating agent |
(c) Good Manufacturing Practice |
|||||
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. |
||
(b) Fresh fruits and vegetables |
(b) Coating agent |
(b) 3,000 ppm |
|||||
P.4 |
Polydextrose |
n/a |
Unstandardized foods |
Bodying and texturizing agent |
Good Manufacturing Practice |
n/a |
|
P.5 |
Polyethylene Glycol (molecular weight 3000-9000 Da) |
n/a |
(a) L-Lysine tablets |
(a) Tablet binder |
(a) 7.0% |
n/a |
|
(b) Soft drinks |
(b) Antifoaming agent |
(b) 10 ppm |
n/a |
||||
(c) Table-top sweetener tablets containing aspartame |
(c) Lubricant |
(c) 1.0% |
n/a |
||||
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. |
||
(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. |
|||||
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 |
|
(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 |
||||
(c) Table-top sweetener tablets containing aspartame |
(c) Tablet binder |
(c) 3,000 ppm |
n/a |
||||
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 |
|
P.9 |
Potassium Ferrocyanide |
n/a |
(a) Fruit wine; Wine |
(a) Fining agent |
(a) Good Manufacturing Practice |
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 |
||||
P.10 |
Potassium Phosphate, Dibasic |
n/a |
(a) Frozen mushrooms |
(a) To prevent discolouration |
(a) Good Manufacturing Practice |
||
(b) Glaze for frozen fish |
(b) To prevent cracking of glaze |
(b) Good Manufacturing Practice |
|||||
P.11 |
Potassium Polyaspartate |
n/a |
Fruit wine; Wine |
To inhibit crystal formation |
100 ppm |
||
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. |
||
P.13 |
Potassium Stearate |
n/a |
Chewing gum |
Plasticizing agent |
Good Manufacturing Practice |
n/a |
|
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. |
||
|
P.15 |
Propane |
n/a |
Unstandardized foods |
Aerating agent and pressure dispensing agent |
Good Manufacturing Practice |
n/a |
P.16 |
Propylene Glycol |
n/a |
Unstandardized foods |
Humectant |
Good Manufacturing Practice |
n/a |
|
Q.1 |
Quillaia Extract |
n/a |
Beverage bases; Beverage mixes; Soft drinks |
Foaming agent |
Good Manufacturing Practice |
n/a |
|
S.1 |
Saponin |
n/a |
Beverage bases; Beverage mixes; Soft drinks |
Foaming agent |
Good Manufacturing Practice |
n/a |
|
S.2 |
Silicon Dioxide |
n/a |
(a) Colouring agent formulations |
(a) Colour stabilizer |
(a) Good Manufacturing Practice |
||
(b) Edible vegetable oil-based cookware coating emulsions |
(b) Suspending agent |
(b) 2.0% |
n/a |
||||
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. |
||
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. |
||
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 |
|
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 |
|
(b) Unstandardized confectionery |
(b) Aerating agent |
(b) Good Manufacturing Practice |
n/a |
||||
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. |
||
S.8 |
Sodium Carboxymethyl Cellulose |
n/a |
(a) Canned mandarin oranges |
(a) To inhibit crystal formation |
(a) Good Manufacturing Practice |
||
(b) Fruit wine; Wine |
(b) To inhibit crystal formation |
(b) 100 ppm |
|||||
(c) Sausage casings |
(c) Coating agent to enable peeling |
(c) 2,500 ppm of the casing |
n/a |
||||
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 |
|
S.10 |
Sodium Citrate |
n/a |
(a) Beef blood |
(a) Anticoagulant |
(a) 5,000 ppm |
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 |
|||||
(c) Sour cream |
(c) Flavour precursor |
(c) 1,000 ppm |
n/a |
||||
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 |
|
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. |
||
(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 |
|||||
(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. |
|||||
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 |
||
(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 |
|||||
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 |
|
S.15 |
Sodium Lauryl Sulphate |
n/a |
(a) Dried egg-white |
(a) Whipping agent |
(a) 1,000 ppm |
n/a |
|
(b) Frozen egg-white; Liquid egg-white |
(b) Whipping agent |
(b) 125 ppm |
n/a |
||||
(c) Gelatin destined for marshmallow compositions |
(c) Whipping agent |
(c) 5,000 ppm |
n/a |
||||
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 |
|
S.17 |
Sodium Phosphate, Dibasic |
n/a |
(a) Frozen mushrooms |
(a) To prevent discolouration |
(a) Good Manufacturing Practice |
n/a |
|
(b) Glaze for frozen fish |
(b) To prevent cracking of glaze |
(b) Good Manufacturing Practice |
|||||
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. |
||
S.19 |
Sodium Potassium Copper Chlorophyllin |
n/a |
Breath fresheners |
To characterize the product |
700 ppm |
n/a |
|
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. |
||
(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. |
|||||
(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. |
|||||
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. |
||
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. |
||
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. |
||
S.24 |
Sodium Silicate |
n/a |
Canned drinking water |
Corrosion inhibitor |
Good Manufacturing Practice |
n/a |
|
S.25 |
Sodium Stearate |
n/a |
Chewing gum |
Plasticizing agent |
Good Manufacturing Practice |
n/a |
|
S.26 |
Sodium Stearoyl-2-Lactylate |
n/a |
(a) Dehydrated potatoes |
(a) Conditioning agent |
(a) 2,000 ppm of the dry food |
n/a |
|
(b) Dried egg-white |
(b) Whipping agent |
(b) 5,000 ppm |
n/a |
||||
(c) Frozen egg-white; Liquid egg-white |
(c) Whipping agent |
(c) 500 ppm |
n/a |
||||
(d) Oil toppings; Oil topping mixes |
(d) Whipping agent |
(d) 3,000 ppm |
n/a |
||||
(e) Whipped yogurt |
(e) Whipping agent |
(e) 500 ppm |
|||||
S.27 |
Sodium Sulphate |
n/a |
Frozen mushrooms |
To prevent discolouration |
Good Manufacturing Practice |
n/a |
|
S.28 |
Sodium Sulphite |
n/a |
Canned flaked tuna |
To prevent discolouration |
300 ppm |
n/a |
|
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 |
|
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. |
||
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 |
|
(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 |
||||
S.32 |
Stearic Acid |
n/a |
(a) Chewing gum |
(a) Plasticizing agent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Foods sold in tablet form |
(b) Release agent and lubricant |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Pre-cooked (instant) breakfast cereals |
(c) Antifoaming agent |
(c) Good Manufacturing Practice |
|||||
(d) Unstandardized confectionery |
(d) Release agent |
(d) Good Manufacturing Practice |
n/a |
||||
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 |
|
S.34 |
Sulphuric Acid |
n/a |
Coffee beans |
To improve the extraction yield of coffee solids |
Good Manufacturing Practice |
n/a |
|
T.1 |
Talc |
n/a |
(a) Chewing gum |
(a) Dusting agent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Chewing gum base |
(b) Filler |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Dried split legumes; Rice |
(c) Coating agent |
(c) Good Manufacturing Practice |
n/a |
||||
T.2 |
Tannic Acid |
n/a |
(a) Beer |
(a) Fining agent |
(a) 10 ppm |
||
(b) Chewing gum |
(b) To reduce adhesion |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Cider; Fruit wine; Honey wine; Wine |
(c) Fining agent |
(c) 200 ppm |
n/a |
||||
T.3 |
Triacetin |
n/a |
Cake mixes |
Wetting agent |
Good Manufacturing Practice |
n/a |
|
T.4 |
Triethyl Citrate |
n/a |
Dried egg-white; Frozen egg-white; Liquid egg-white |
Whipping agent |
2,500 ppm |
n/a |
|
Y.1 |
Yeast Mannoproteins |
n/a |
Fruit wine; Wine |
To inhibit crystal formation |
400 ppm |
||
9. List of Permitted Sweeteners | |||||||
A.1 |
Acesulfame Potassium |
n/a |
(a) Barbeque sauces; Chili sauces; Soup bases; Soybean sauces |
(a) Sweetener |
(a) 500 ppm |
||
|
(b) Breath fresheners, except chewing gum |
(b) Sweetener |
(b) 3,500 ppm |
n/a |
||||
|
(c) Canned (naming the fruit or fruits); Unstandardized canned fruits |
(c) Sweetener |
(c) 70 ppm |
n/a |
||||
|
(d) Chewing gum |
(d) Sweetener |
(d) 5,000 ppm |
|||||
|
(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 |
||||
|
(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 |
|||||
|
(g) Table-top sweeteners |
(g) Sweetener |
(g) Good Manufacturing Practice |
n/a |
||||
|
(h) Unstandardized bakery products |
(h) Sweetener |
(h) 1,000 ppm in the food as consumed |
|||||
|
(i) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages; Unstandardized dairy beverages |
(i) Sweetener |
(i) 500 ppm in the beverage as consumed |
n/a |
||||
|
(j) Unstandardized carbonated beverages |
(j) Sweetener |
(j) 250 ppm in the beverage as consumed |
n/a |
||||
|
(k) Unstandardized confectionery |
(k) Sweetener |
(k) 2,500 ppm |
n/a |
||||
|
(l) Unstandardized fruit spreads |
(l) Sweetener |
(l) 1,000 ppm |
n/a |
||||
|
(m) Unstandardized salad dressings |
(m) Sweetener |
(m) 500 ppm |
n/a |
||||
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 |
||
|
(b) Breath fresheners; Chewing gum |
(b) Sweetener |
(b) 400 ppm |
|||||
|
(c) Broths; Soup mixes; Soups |
(c) Sweetener |
(c) 2 ppm in the food as consumed |
|||||
|
(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 |
|||||
|
(e) Dietetic confectionery; Dietetic confectionery coatings |
(e) Sweetener |
(e) 60 ppm |
|||||
|
(f) Filling mixes; Fillings; Topping mixes; Toppings |
(f) Sweetener |
(f) 20 ppm in the food as consumed |
|||||
|
(g) Marinades |
(g) Sweetener |
(g) 3 ppm |
|||||
|
(h) Table-top sweeteners |
(h) Sweetener |
(h) Good Manufacturing Practice |
|||||
|
(i) Unstandardized bakery products |
(i) Sweetener |
(i) 18 ppm in the food as consumed |
|||||
|
(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 |
|||||
|
(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 |
|||||
|
(l) Unstandardized condiments; Unstandardized sauces |
(l) Sweetener |
(l) 4 ppm |
|||||
|
(m) Unstandardized salad dressings |
(m) Sweetener |
(m) 5 ppm |
|||||
|
(n) Yogurt |
(n) Sweetener |
(n) 6 ppm |
|||||
A.3 |
Aspartame |
n/a |
(a) Breakfast cereals |
(a) Sweetener |
(a) 5,000 ppm |
n/a |
|
|
(b) Breath fresheners; Chewing gum |
(b) Sweetener |
(b) 1.0% |
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 |
||||
|
(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 |
||||
|
(e) Nut spreads; Peanut spreads; Unstandardized salad dressings |
(e) Sweetener |
(e) 500 ppm |
n/a |
||||
|
(f) Table-top sweeteners |
(f) Sweetener |
(f) Good Manufacturing Practice |
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. |
|||||
|
(h) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages |
(h) Sweetener |
(h) 1,000 ppm in the beverage as consumed |
n/a |
||||
|
(i) Unstandardized condiments |
(i) Sweetener |
(i) 2,000 ppm |
n/a |
||||
|
(j) Unstandardized confectionery; Unstandardized confectionery coatings |
(j) Sweetener |
(j) 3,000 ppm |
n/a |
||||
|
(k) Unstandardized fruit spreads; Unstandardized purées; Unstandardized sauces; Unstandardized table syrups |
(k) Sweetener |
(k) 2,000 ppm |
n/a |
||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(d) Table-top sweeteners |
(d) Sweetener |
(d) Good Manufacturing Practice |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
E.1 |
Erythritol |
n/a |
(a) Chewing gum |
(a) Sweetener |
(a) 75% |
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. |
|||||
|
(c) Cream fillings; Custard fillings; Fruit fillings; Puddings |
(c) Sweetener |
(c) 10% |
n/a |
||||
|
(d) Dietetic beverages |
(d) Sweetener |
(d) 3.5% |
n/a |
||||
|
(e) Dietetic cookies; Dietetic wafers |
(e) Sweetener |
(e) 7% |
n/a |
||||
|
(f) Fat-based cream fillings; Fat-based cream toppings |
(f) Sweetener |
(f) 60% |
n/a |
||||
|
(g) Food thickener products |
(g) Sweetener |
(g) 2.0% |
|||||
|
(h) Fruit-based smoothie beverages; Yogurt |
(h) Sweetener |
(h) 7% |
n/a |
||||
|
(i) Hard candies |
(i) Sweetener |
(i) 99% |
n/a |
||||
|
(j) Meal replacement dry beverage mixes |
(j) Sweetener |
(j) 5,100 ppm in the beverage as consumed |
|||||
|
(k) Non-alcoholic carbonated water-based fruit-flavoured and sweetened beverages, except cola type beverages |
(k) Sweetener |
(k) 1.5% |
|||||
|
(l) Nutritional supplement bars; Nutritional supplement pre-cooked (instant) breakfast cereals |
(l) Sweetener |
(l) 300 ppm |
|||||
|
(m) Nutritional supplement dry beverage mixes |
(m) Sweetener |
(m) 300 ppm in the beverage as consumed |
|||||
|
(n) Soft candies |
(n) Sweetener |
(n) 40% |
n/a |
||||
|
(o) Syrups; Toppings |
(o) Sweetener |
(o) 15% |
n/a |
||||
|
(p) Table-top sweeteners |
(p) Sweetener |
(p) Good Manufacturing Practice |
n/a |
||||
|
(q) Unstandardized alcoholic beverages |
(q) Sweetener |
(q) 3.5% |
n/a |
||||
|
(r) Unstandardized bakery products |
(r) Sweetener |
(r) 10% |
|||||
|
(s) Unstandardized dairy-based beverages |
(s) Sweetener |
(s) 2.5% |
n/a |
||||
|
(t) Unstandardized frozen desserts |
(t) Sweetener |
(t) 5% |
n/a |
||||
|
(u) Unstandardized fruit spreads |
(u) Sweetener |
(u) 14% |
n/a |
||||
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 |
L.1 |
Lactitol |
n/a |
Unstandardized foods |
Sweetener |
Good Manufacturing Practice |
n/a |
|
M.1 |
Maltitol |
n/a |
Unstandardized foods |
Sweetener |
Good Manufacturing Practice |
n/a |
|
M.2 |
Maltitol syrup |
n/a |
Unstandardized foods |
Sweetener |
Good Manufacturing Practice |
n/a |
|
M.3 |
Mannitol |
n/a |
Unstandardized foods |
Sweetener |
Good Manufacturing Practice |
n/a |
|
M.4 |
Monk Fruit Extract |
n/a |
Table-top sweeteners |
Sweetener |
8,000 ppm calculated as mogroside V |
||
N.1 |
Neotame |
n/a |
(a) Breakfast cereals |
(a) Sweetener |
(a) 160 ppm |
n/a |
|
|
(b) Breath fresheners; Chewing gum |
(b) Sweetener |
(b) 320 ppm |
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 |
||||
|
(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 |
||||
|
(e) Nut spreads; Peanut spreads; Unstandardized salad dressings |
(e) Sweetener |
(e) 20 ppm |
n/a |
||||
|
(f) Table-top sweeteners |
(f) Sweetener |
(f) Good Manufacturing Practice |
n/a |
||||
|
(g) Unstandardized bakery products |
(g) Sweetener |
(g) 130 ppm in the food as consumed |
|||||
|
(h) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages |
(h) Sweetener |
(h) 30 ppm in the beverage as consumed |
n/a |
||||
|
(i) Unstandardized condiments |
(i) Sweetener |
(i) 70 ppm |
n/a |
||||
|
(j) Unstandardized confectionery; Unstandardized confectionery coatings |
(j) Sweetener |
(j) 100 ppm |
n/a |
||||
|
(k) Unstandardized fruit spreads; Unstandardized purées; Unstandardized sauces; Unstandardized table syrups |
(k) Sweetener |
(k) 70 ppm |
n/a |
||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(d) Table-top sweeteners |
(d) Sweetener |
(d) Good Manufacturing Practice |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(d) Table-top sweeteners |
(d) Sweetener |
(d) Good Manufacturing Practice |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(d) Table-top sweeteners |
(d) Sweetener |
(d) Good Manufacturing Practice |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
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% |
||
|
(b) Unstandardized foods |
(b) Sweetener |
(b) Good Manufacturing Practice |
n/a |
||||
S.4 |
Sorbitol Syrup |
n/a |
Unstandardized foods |
Sweetener |
Good Manufacturing Practice |
n/a |
|
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 |
||
|
(b) Breath fresheners; Chewing gum |
(b) Sweetener |
(b) 3,500 ppm, calculated as steviol equivalents |
|||||
|
(c) Canned (naming the fruit or fruits); Unstandardized canned fruits |
(c) Sweetener |
(c) 120 ppm, calculated as steviol equivalents |
|||||
|
(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 |
|||||
|
(e) Meal replacement bars; Nutritional supplement bars |
(e) Sweetener |
(e) 200 ppm, calculated as steviol equivalents |
|||||
|
(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 |
|||||
|
(g) Table-top sweeteners |
(g) Sweetener |
(g) Good Manufacturing Practice |
|||||
|
(h) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages |
(h) Sweetener |
(h) 200 ppm in the beverage as consumed, calculated as steviol equivalents |
|||||
|
(i) Unstandardized condiments |
(i) Sweetener |
(i) 130 ppm, calculated as steviol equivalents |
|||||
|
(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 |
|||||
|
(k) Unstandardized snack bars |
(k) Sweetener |
(k) 400 ppm, calculated as steviol equivalents |
|||||
S.6 |
Sucralose |
n/a |
(a) Breakfast cereals |
(a) Sweetener |
(a) 1,000 ppm |
n/a |
|
|
(b) Breath fresheners; Chewing gum |
(b) Sweetener |
(b) 2.5% |
|||||
|
(c) Canned (naming the fruit or fruits); Unstandardized canned fruits |
(c) Sweetener |
(c) 250 ppm |
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 |
||||
|
(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 |
||||
|
(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 |
|||||
|
(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 |
|||||
|
(g) Nutritional supplement bars |
(g) Sweetener |
(g) 450 ppm |
|||||
|
(h) Nutritional supplement dry soup mixes |
(h) Sweetener |
(h) 300 ppm in the soup as consumed |
|||||
|
(i) Pickles and relishes |
(i) Sweetener |
(i) 150 ppm |
n/a |
||||
|
(j) Protein isolate and uncooked cornstarch-based snack bars |
(j) Sweetener |
(j) 2,000 ppm |
|||||
|
(k) Pudding mixes; Puddings |
(k) Sweetener |
(k) 400 ppm in the food as consumed |
n/a |
||||
|
(l) Table-top sweeteners |
(l) Sweetener |
(l) Good Manufacturing Practice |
n/a |
||||
|
(m) Unstandardized alcoholic beverages |
(m) Sweetener |
(m) 700 ppm |
n/a |
||||
|
(n) Unstandardized bakery products |
(n) Sweetener |
(n) 650 ppm in the food as consumed |
|||||
|
(o) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages; Unstandardized dairy beverages |
(o) Sweetener |
(o) 250 ppm in the beverage as consumed |
n/a |
||||
|
(p) Unstandardized condiments; Unstandardized salad dressings |
(p) Sweetener |
(p) 400 ppm |
n/a |
||||
|
(q) Unstandardized fruit spreads |
(q) Sweetener |
(q) 450 ppm |
n/a |
||||
|
(r) Unstandardized processed fruit and vegetable products, except unstandardized canned fruits |
(r) Sweetener |
(r) 150 ppm |
n/a |
||||
|
(s) Unstandardized table syrups |
(s) Sweetener |
(s) 1,500 ppm |
n/a |
||||
T.1 |
Thaumatin |
n/a |
(a) Breath fresheners; Chewing gum |
(a) Sweetener |
(a) 500 ppm |
n/a |
|
|
(b) (Naming the flavour) flavour; Unstandardized flavouring preparations |
(b) Sweetener |
(b) 100 ppm |
n/a |
||||
|
(c) Salt substitutes |
(c) Sweetener |
(c) 400 ppm |
n/a |
||||
X.1 |
Xylitol |
n/a |
Unstandardized foods |
Sweetener |
Good Manufacturing Practice |
n/a |
|
10. List of Permitted Acidity Regulators and Acid-Reacting Materials | |||||||
A.1 |
Acetic Acid |
n/a |
(a) Canned asparagus |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
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 |
||||
(c) Gelatin |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
||||
(d) Unstandardized foods |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
||||
A.2 |
Adipic Acid |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
A.3 |
Ammonium Aluminum Sulphate |
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 |
||||
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 |
|
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
||||
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 |
|
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
||||
A.6 |
Ammonium Citrate, Dibasic |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
A.7 |
Ammonium Citrate, Monobasic |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
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 |
|
(b) Gelatin |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Unstandardized foods |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
||||
A.9 |
Ammonium Phosphate, Dibasic |
n/a |
(a) Bacterial cultures |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
|
(b) Baking powder |
(b) Acid-reacting material |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Beer |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
||||
(d) Unstandardized bakery products |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
||||
A.10 |
Ammonium Phosphate, Monobasic |
n/a |
(a) Bacterial cultures |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
|
(b) Baking powder |
(b) Acid-reacting material |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Beer |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
||||
(d) Uncultured buttermilk |
(d) Acidity regulator |
(d) 1,000 ppm |
n/a |
||||
(e) Unstandardized bakery products |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
||||
C.1 |
Calcium Acetate |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
||||
C.2 |
Calcium Acid Pyrophosphate |
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 |
||||
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 |
|
(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 |
||||
(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 |
||||
(d) Grape juice |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
||||
(e) Ice cream mix; Ice milk mix |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
||||
(f) Infant cereal products |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
|||||
(g) Unstandardized foods |
(g) Acidity regulator |
(g) Good Manufacturing Practice |
n/a |
||||
C.4 |
Calcium Chloride |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
||||
C.5 |
Calcium Citrate |
n/a |
(a) Infant formula |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
||||
C.6 |
Calcium Fumarate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
C.7 |
Calcium Gluconate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
C.8 |
Calcium Hydroxide |
n/a |
(a) Bacterial cultures |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
|
(b) Beer |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Canned peas |
(c) Acidity regulator |
(c) 100 ppm |
n/a |
||||
(d) Grape juice |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
||||
(e) Ice cream mix; Ice milk mix |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
||||
(f) Infant formula |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
n/a |
||||
(g) Unstandardized foods |
(g) Acidity regulator |
(g) Good Manufacturing Practice |
n/a |
||||
C.9 |
Calcium Lactate |
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 |
||||
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) Ice cream mix; Ice milk mix |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
||||
(d) Unstandardized foods |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
||||
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 |
(b) Beer |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Unstandardized foods |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
||||
C.13 |
Calcium Phosphate, Tribasic |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
C.14 |
Calcium Sulphate |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
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 |
||||
C.15 |
Carbon Dioxide |
n/a |
Milk used in the manufacture of (naming the variety) cheese |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
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 |
|
(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 |
||||
(c) Beer |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
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 . |
|||||
(e) Calorie-reduced margarine; Margarine |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
||||
(f) Cider; Fruit wine; Honey wine; Wine |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
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 |
||||
(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 |
||||
(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 |
||||
(j) French dressing; Mayonnaise; Salad dressing |
(j) Acidity regulator |
(j) Good Manufacturing Practice |
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 |
|||||
(l) Gelatin |
(l) Acidity regulator |
(l) Good Manufacturing Practice |
n/a |
||||
(m) Infant formula |
(m) Acidity regulator |
(m) Good Manufacturing Practice |
n/a |
||||
(n) Unstandardized foods |
(n) Acidity regulator |
(n) Good Manufacturing Practice |
n/a |
||||
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 |
||||
G.1 |
Gluconic Acid |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
G.2 |
Glucono δ-Lactone |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
H.1 |
Hydrochloric Acid |
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) Infant formula |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
||||
(d) Unstandardized foods |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
|||||
L.1 |
Lactic Acid |
n/a |
(a) Baking powder |
(a) Acid-reacting material |
(a) Good Manufacturing Practice |
n/a |
|
(b) Beer |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
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 |
||||
(d) Calorie-reduced margarine; Margarine |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
||||
(e) Canned pears; Canned strawberries |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
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 |
||||
(g) Fruit wine; Wine |
(g) Acidity regulator |
(g) Good Manufacturing Practice |
n/a |
||||
(h) Unstandardized foods |
(h) Acidity regulator |
(h) Good Manufacturing Practice |
n/a |
||||
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 |
|
(b) Ice cream mix; Ice milk mix |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Unstandardized foods |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
||||
M.2 |
Magnesium Citrate |
n/a |
Soft drinks |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
M.3 |
Magnesium Fumarate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
M.4 |
Magnesium Hydroxide |
n/a |
(a) Bacterial cultures |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
|
(b) Canned peas |
(b) Acidity regulator |
(b) 500 ppm |
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 |
||||
(d) Gelatin |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
||||
(e) Ice cream mix; Ice milk mix |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
||||
M.5 |
Magnesium Oxide |
n/a |
Ice cream mix; Ice milk mix |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
M.6 |
Magnesium Phosphate |
n/a |
Bacterial cultures |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
M.7 |
Magnesium Sulphate |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
|
(b) Bacterial cultures |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
||||
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 |
|
(b) Apricot nectar; Peach nectar; Pear nectar |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Canned applesauce; Canned pears; Canned strawberries; Frozen (naming the fruit or fruits) |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
||||
(d) Canned asparagus |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
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 |
||||
(f) Fruit wine; Honey wine; Wine |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
|||||
(g) Unstandardized foods |
(g) Acidity regulator |
(g) Good Manufacturing Practice |
n/a |
||||
M.9 |
Manganese Sulphate |
n/a |
Bacterial cultures |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
M.10 |
Metatartaric Acid |
n/a |
Fruit wine; Wine |
Acidity regulator |
100 ppm |
n/a |
|
P.1 |
Phosphoric Acid |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
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 |
||||
(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 |
||||
(d) Cottage cheese; Creamed cottage cheese; Monoglycerides; Mono- and diglycerides |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
||||
(e) Fish protein |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
||||
(f) Gelatin |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
n/a |
||||
(g) Unstandardized foods |
(g) Acidity regulator |
(g) Good Manufacturing Practice |
n/a |
||||
P.2 |
Potassium Acid Tartrate |
n/a |
(a) Baking powder |
(a) Acid-reacting material |
(a) Good Manufacturing Practice |
n/a |
|
(b) Fruit wine; Wine |
(b) Acidity regulator |
(b) 4,200 ppm |
n/a |
||||
(c) Honey wine |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
||||
(d) Unstandardized foods |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
||||
P.3 |
Potassium Aluminum Sulphate |
n/a |
(a) Baking powder |
(a) Acid-reacting material |
(a) Good Manufacturing Practice |
n/a |
|
(b) Beer |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Oil-soluble annatto |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
||||
(d) Unstandardized foods |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
||||
P.4 |
Potassium Bicarbonate |
n/a |
(a) Baking powder |
(a) Acid-reacting material |
(a) Good Manufacturing Practice |
n/a |
|
(b) Calorie-reduced margarine; Margarine |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
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 |
||||
(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 |
||||
(e) Fruit wine; Wine |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
||||
(f) Infant formula |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
n/a |
||||
(g) Malted milk; Malted milk powder |
(g) Acidity regulator |
(g) Good Manufacturing Practice |
n/a |
||||
(h) Unstandardized foods |
(h) Acidity regulator |
(h) Good Manufacturing Practice |
n/a |
||||
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 |
||
(b) Calorie-reduced margarine; Margarine |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
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 |
||||
(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 |
||||
(e) Fruit wine; Wine |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
||||
(f) Unstandardized foods |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
n/a |
||||
P.6 |
Potassium Chloride |
n/a |
Beer |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
P.7 |
Potassium Citrate |
n/a |
(a) Calorie-reduced margarine; Margarine |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
|
(b) Fruit wine; Wine |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Human milk fortifier |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
|||||
(d) Infant formula |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
||||
(e) Unstandardized foods |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
||||
P.8 |
Potassium Fumarate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
P.9 |
Potassium Hydroxide |
n/a |
(a) Calorie-reduced margarine; Margarine |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
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 |
||||
(c) Grape juice |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
||||
(d) Human milk fortifier |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
|||||
(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 |
|||||
(f) Infant formula |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
n/a |
||||
(g) Oil-soluble annatto |
(g) Acidity regulator |
(g) 1.0% |
n/a |
||||
(h) Unstandardized foods |
(h) Acidity regulator |
(h) Good Manufacturing Practice |
n/a |
||||
P.10 |
Potassium Lactate |
n/a |
(a) Calorie-reduced margarine; Margarine |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
||||
P.11 |
Potassium Phosphate, Dibasic |
n/a |
(a) Bacterial cultures |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
|
(b) Beer |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
|||||
(c) Cream |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
||||
(d) Unstandardized foods |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
|||||
P.12 |
Potassium Phosphate, Tribasic |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
||
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
|||||
P.13 |
Potassium Pyrophosphate, Tetrabasic |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
||
P.14 |
Potassium Sulphate |
n/a |
Beer; Non-alcoholic beverages |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
P.15 |
Potassium Tartrate |
n/a |
Cider |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
P.16 |
Potassium Tripolyphosphate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
||
S.1 |
Sodium Acetate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
S.2 |
Sodium Acid Pyrophosphate |
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 |
||||
S.3 |
Sodium Acid Tartrate |
n/a |
Baking Powder |
Acid-reacting material |
Good Manufacturing Practice |
n/a |
|
S.4 |
Sodium Aluminum Phosphate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
S.5 |
Sodium Aluminum Sulphate |
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 |
||||
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 |
|
(b) Baking powder |
(b) Acid-reacting material |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Calorie-reduced margarine; Margarine |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
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 |
||||
(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 |
||||
(f) Infant formula |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
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 |
|||||
(h) Oil-soluble annatto |
(h) Acidity regulator |
(h) Good Manufacturing Practice |
n/a |
||||
(i) Unstandardized foods |
(i) Acidity regulator |
(i) Good Manufacturing Practice |
n/a |
||||
S.7 |
Sodium Bisulphate |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
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 |
||||
(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 |
||||
(d) Mayonnaise; Salad Dressing |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
||||
(e) Unstandardized foods |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
||||
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 |
|
(b) Calorie-reduced margarine; Margarine |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
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 |
||||
(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 |
||||
(e) Gelatin |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
||||
(f) Meat binder sold for use in preserved meat or preserved meat by-product |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
|||||
(g) Squid meat for processing |
(g) Acidity regulator |
(g) Good Manufacturing Practice |
n/a |
||||
(h) Unstandardized foods |
(h) Acidity regulator |
(h) Good Manufacturing Practice |
n/a |
||||
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 |
|
(b) Calorie-reduced margarine; Margarine |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
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 |
|||||
(d) Human milk fortifier |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
|||||
(e) Infant formula |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
n/a |
||||
(f) Unstandardized foods |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
n/a |
||||
S.10 |
Sodium Fumarate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
S.11 |
Sodium Gluconate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
S.12 |
Sodium Hexametaphosphate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
S.13 |
Sodium Hydroxide |
n/a |
(a) Calorie-reduced margarine; Margarine |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
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 |
||||
(c) Frozen egg-white; Liquid egg-white |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
|||||
(d) Gelatin |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
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 |
|||||
(f) Infant formula |
(f) Acidity regulator |
(f) Good Manufacturing Practice |
n/a |
||||
(g) Unstandardized foods |
(g) Acidity regulator |
(g) Good Manufacturing Practice |
n/a |
||||
(h) (Naming the variety) whey cheese; Whey cheese |
(h) Acidity regulator |
(h) Good Manufacturing Practice |
n/a |
||||
S.14 |
Sodium Lactate |
n/a |
(a) Calorie-reduced margarine; Margarine |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
||||
S.15 |
Sodium Phosphate, Dibasic |
n/a |
(a) Bacterial cultures |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
|
(b) Beer |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Cream |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
||||
(d) Unstandardized foods |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
||||
S.16 |
Sodium Phosphate, Monobasic |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
||||
S.17 |
Sodium Phosphate, Tribasic |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized foods |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
||||
S.18 |
Sodium Potassium Hexametaphosphate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
||
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 |
|
(b) Calorie-reduced margarine; Margarine |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Unstandardized foods |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
||||
S.20 |
Sodium Potassium Tripolyphosphate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
||
S.21 |
Sodium Pyrophosphate, Tetrabasic |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
S.22 |
Sodium Tripolyphosphate |
n/a |
Unstandardized foods |
Acidity regulator |
Good Manufacturing Practice |
n/a |
|
S.23 |
Sulphuric Acid |
n/a |
(a) Beer |
(a) Acidity regulator |
(a) Good Manufacturing Practice |
n/a |
|
(b) Gelatin |
(b) Acidity regulator |
(b) Good Manufacturing Practice |
n/a |
||||
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 |
|
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 |
|
(b) Baking powder |
(b) Acid-reacting material |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Beer; Cider; Fruit wine; Honey wine; Wine |
(c) Acidity regulator |
(c) Good Manufacturing Practice |
n/a |
||||
(d) Calorie-reduced margarine; Margarine |
(d) Acidity regulator |
(d) Good Manufacturing Practice |
n/a |
||||
(e) Canned asparagus; Canned pears; Canned strawberries |
(e) Acidity regulator |
(e) Good Manufacturing Practice |
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 |
||||
(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 |
||||
(h) French dressing; Ice cream mix; Ice milk mix; Mayonnaise; Salad dressing; Sherbet |
(h) Acidity regulator |
(h) Good Manufacturing Practice |
n/a |
||||
(i) Gelatin |
(i) Acidity regulator |
(i) Good Manufacturing Practice |
n/a |
||||
(j) Unstandardized foods |
(j) Acidity regulator |
(j) Good Manufacturing Practice |
n/a |
||||
11. List of Permitted Preservatives | |||||||
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 |
||
|
(b) Unstandardized foods |
(b) Preservative |
(b) Good Manufacturing Practice |
n/a |
||||
A.2 |
Ascorbic Acid |
n/a |
(a) Beer; Cider; Fruit wine; Wine |
(a) Preservative |
(a) Good Manufacturing Practice |
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 |
||||
|
(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 |
|||||
|
(d) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(d) Preservative |
(d) Good Manufacturing Practice |
|||||
|
(e) Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening |
(e) Preservative |
(e) Good Manufacturing Practice |
n/a |
||||
|
(f) Olives |
(f) Preservative |
(f) Good Manufacturing Practice |
|||||
|
(g) Unstandardized foods |
(g) Preservative |
(g) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(b) Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening |
(b) Preservative |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Infant formula |
(c) Preservative |
(c) 10 ppm in the infant formula as consumed |
n/a |
||||
|
(d) Oils used in infant formula |
(d) Preservative |
(d) Good Manufacturing Practice |
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 |
|||||
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 |
|
|
(b) Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening |
(b) Preservative |
(b) Good Manufacturing Practice |
n/a |
||||
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 |
|
|
(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 |
||||
|
(b.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(b.1) Preservative |
(b.1) Good Manufacturing Practice |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
B.2 |
Butylated Hydroxyanisole |
n/a |
(a) Active dry yeasts |
(a) Preservative |
(a) 1,000 ppm |
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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(h) Dry beverage mixes; Dry confectionery mixes; Dry dessert mixes |
(h) Preservative |
(h) 90 ppm |
n/a |
||||
|
(i) Dry Vitamin D preparations for addition to food |
(i) Preservative |
(i) 10 mg/1,000,000 I.U. |
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 |
||||
|
(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 |
||||
|
(l) Vitamin A liquids for addition to food |
(l) Preservative |
(l) 5 mg/1,000,000 I.U. |
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. |
|||||
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(f) Dry vitamin D preparations for addition to food |
(f) Preservative |
(f) 10 mg/1,000,000 I.U. |
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 |
||||
|
(h) Parboiled rice |
(h) Preservative |
(h) 35 ppm |
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 |
||||
|
(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. |
|||||
|
(k) Vitamin A liquids for addition to food |
(k) Preservative |
(k) 5 mg/1,000,000 I.U. |
n/a |
||||
C.1 |
Calcium Ascorbate |
n/a |
(a) Beer; Cider; Fruit wine; Wine |
(a) Preservative |
(a) Good Manufacturing Practice |
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 |
||||
|
(c) Canned mandarin oranges |
(c) Preservative |
(c) 400 ppm, calculated as ascorbic acid |
n/a |
||||
|
(d) Canned mushrooms; Canned white asparagus; Frozen (naming the fruit or fruits) |
(d) Preservative |
(d) Good Manufacturing Practice |
n/a |
||||
|
(e) Canned peaches |
(e) Preservative |
(e) 550 ppm, calculated as ascorbic acid |
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 |
|||||
|
(g) Unstandardized foods |
(g) Preservative |
(g) Good Manufacturing practice |
n/a |
||||
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 |
|
|
(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 |
||||
|
(c) Rotis; Soft flour tortillas |
(c) Preservative |
(c) 4,000 ppm |
|||||
|
(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. |
|||||
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(f.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(f.1) Preservative |
(f.1) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(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. |
|||||
|
(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 |
||||
|
(j) Unstandardized salad dressings |
(j) Preservative |
(j) 3,350 ppm, calculated as sorbic acid |
n/a |
||||
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 |
||
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 |
||
|
(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 |
|||||
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 |
||
|
(b) Bread; Unstandardized bakery products |
(b) Preservative |
(b) 1,000 ppm |
|||||
|
(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 |
|||||
|
(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 |
|||||
|
(e) Egg-based desserts; Fruit-based desserts |
(e) Preservative |
(e) 800 ppm |
|||||
|
(f) Fillings; Toppings; Unstandardized table syrups |
(f) Preservative |
(f) 1,000 ppm |
|||||
|
(g) Fresh pasta; Fresh noodles |
(g) Preservative |
(g) 200 ppm |
|||||
|
(h) Frostings; Icings |
(h) Preservative |
(h) 400 ppm |
|||||
|
(i) Liquid plant protein isolate-based products that resemble egg products |
(i) Preservative |
(i) 1,500 ppm |
|||||
|
(j) Liquid soup bases; Liquid soup mixes; Soups |
(j) Preservative |
(j) 400 ppm |
|||||
|
(k) Liquid table-top sweeteners |
(k) Preservative |
(k) 1,000 ppm |
|||||
|
(l) Meal replacement bars; Nutritional supplement bars |
(l) Preservative |
(l) 200 ppm |
|||||
|
(m) Plant-based products that resemble cheese |
(m) Preservative |
(m) 1,500 ppm |
|||||
|
(n) Relishes |
(n) Preservative |
(n) 800 ppm |
|||||
|
(o) Simulated meat products; Simulated poultry products |
(o) Preservative |
(o) 1,500 ppm |
|||||
|
(p) Unstandardized coffee beverages |
(p) Preservative |
(p) 150 ppm |
|||||
|
(q) Unstandardized confectionery coatings |
(q) Preservative |
(q) 1,000 ppm |
|||||
|
(r) Unstandardized fruit spreads |
(r) Preservative |
(r) 1,000 ppm |
|||||
|
(s) Unstandardized salad dressings |
(s) Preservative |
(s) 1,000 ppm |
|||||
|
(t) Unstandardized sauces |
(t) Preservative |
(t) 1,000 ppm |
|||||
|
(u) Unstandardized snack bars |
(u) Preservative |
(u) 200 ppm |
|||||
|
(v) Unstandardized vegetable purées |
(v) Preservative |
(v) 400 ppm |
|||||
|
(w) Yogurt |
(w) Preservative |
(w) 1,000 ppm |
|||||
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 |
||
|
(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 |
||||
|
(c) Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening |
(c) Preservative |
(c) Good Manufacturing Practice |
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 |
|||||
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 |
||
|
(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 |
||||
|
(c) Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening |
(c) Preservative |
(c) Good Manufacturing Practice |
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 |
|||||
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 |
|
C.10 |
L-Cysteine Hydrochloride |
n/a |
Sulphite replacement formulations for prepared fruits and vegetables |
Preservative |
Good Manufacturing Practice |
n/a |
|
D.1 |
Dimethyl Dicarbonate |
n/a |
(a) Cider; Fruit wine; Perry; Unstandardized alcoholic ciders |
(a) Preservative |
(a) 250 ppm |
||
|
(b) Unstandardized water-based non-alcoholic beverages |
(b) Preservative |
(b) 250 ppm |
|||||
|
(c) Wine |
(c) Preservative |
(c) 200 ppm |
|||||
E.1 |
Erythorbic Acid |
n/a |
(a) Beer; Cider; Fruit wine; Wine |
(a) Preservative |
(a) Good Manufacturing Practice |
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 |
||||
|
(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 |
|||||
|
(d) Unstandardized foods |
(d) Preservative |
(d) Good Manufacturing Practice |
n/a |
||||
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 |
||
|
(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 |
|||||
|
(c) Pie fillings; Soups; Tomato catsup; Unstandardized dips; Unstandardized sauces |
(c) Preservative |
(c) 200 ppm, calculated as ethyl-N-α-dodecanoyl-L-arginate hydrochloride |
|||||
|
(d) Unstandardized water-based non-alcoholic beverages |
(d) Preservative |
(d) 50 ppm, calculated as ethyl-N-α-dodecanoyl-L-arginate hydrochloride |
|||||
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 |
|
|
(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 |
|||||
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 |
|
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 |
|
|
(b) Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening |
(b) Preservative |
(b) Good Manufacturing Practice |
n/a |
||||
|
(c) Infant cereal products |
(c) Preservative |
(c) Good Manufacturing Practice |
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 |
|||||
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 |
|
|
(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 |
|||||
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 |
||
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 |
||
|
(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 |
|||||
|
(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 |
|||||
|
(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 |
|||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
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 |
|
|
(b) Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening |
(b) Preservative |
(b) Good Manufacturing Practice |
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 |
|||||
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 |
|
|
(b) Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening |
(b) Preservative |
(b) Good Manufacturing Practice |
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 |
|||||
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 |
|
|
(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 |
|||||
|
(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 |
||||
|
(d) Unstandardized processed cheese products |
(d) Preservative |
(d) 20 ppm |
|||||
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 |
||
|
(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 |
|||||
|
(c) Egg-white wraps |
(c) Preservative |
(c) 20 ppm |
|||||
|
(d) Liquid plant protein isolate-based products that resemble egg products |
(d) Preservative |
(d) 25 ppm |
|||||
|
(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 |
|||||
|
(f) Refrigerated cooked potato-based products |
(f) Preservative |
(f) 12.5 ppm |
|||||
|
(g) Unstandardized heat-treated low-acid sauces |
(g) Preservative |
(g) 6.25 ppm |
|||||
|
(h) Unstandardized processed cheese products |
(h) Preservative |
(h) 30 ppm |
|||||
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 |
||
|
(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 |
|||||
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 |
|
|
(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 |
||||
|
(b.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(b.1) Preservative |
(b.1) Good Manufacturing Practice |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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. |
|||||
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. |
||
|
(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. |
|||||
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 |
||
|
(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 |
|||||
|
(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 . |
|||||
|
(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 |
|||||
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(f.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(f.1) Preservative |
(f.1) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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. |
|||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(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 |
||||
|
(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 |
||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(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 |
||||
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 |
|
|
(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 |
||||
|
(c) Cakes; Croissants; Danish pastries; Muffins |
(c) Preservative |
(c) 3,500 ppm |
|||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(g.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(g.1) Preservative |
(g.1) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(i) Rotis; Soft flour tortillas |
(i) Preservative |
(i) 5,000 ppm |
|||||
|
(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. |
|||||
|
(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 |
||||
|
(l) Unstandardized oyster-flavoured sauces |
(l) Preservative |
(l) 1,000 ppm, calculated as sorbic acid |
|||||
|
(m) Unstandardized salad dressings |
(m) Preservative |
(m) 3,350 ppm, calculated as sorbic acid |
n/a |
||||
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 |
|
|
(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 |
||||
|
(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. |
|||||
|
(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. |
|||||
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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. |
|||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
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 |
||
|
(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 |
|||||
S.2 |
Sodium Ascorbate |
n/a |
(a) Beer; Cider; Fruit wine; Wine |
(a) Preservative |
(a) Good Manufacturing Practice |
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 |
||||
|
(c) Canned mandarin oranges |
(c) Preservative |
(c) 400 ppm, calculated as ascorbic acid |
n/a |
||||
|
(d) Canned mushrooms; Canned white asparagus; Frozen (naming the fruit or fruits) |
(d) Preservative |
(d) Good Manufacturing Practice |
n/a |
||||
|
(e) Canned peaches |
(e) Preservative |
(e) 550 ppm, calculated as ascorbic acid |
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 |
|||||
|
(g) Unstandardized foods |
(g) Preservative |
(g) Good Manufacturing practice |
n/a |
||||
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 |
|
|
(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 |
||||
|
(b.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(b.1) Preservative |
(b.1) Good Manufacturing Practice |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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. |
|||||
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. |
||
|
(b) Bread |
(b) Preservative |
(b) 3,000 ppm |
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 |
|||||
|
(d) Unstandardized foods, except those unstandardized foods set out in paragraphs (e) and (f) of this item |
(d) Preservative |
(d) 3,000 ppm |
|||||
|
(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 |
|||||
|
(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. |
|||||
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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. |
|||||
S.7 |
Sodium Erythorbate |
n/a |
(a) Beer; Cider; Fruit wine; Wine |
(a) Preservative |
(a) Good Manufacturing Practice |
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 |
||||
|
(c) Canned clams |
(c) Preservative |
(c) 350 ppm |
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 |
|||||
|
(e) Unstandardized foods |
(e) Preservative |
(e) Good Manufacturing Practice |
n/a |
||||
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 |
||
|
(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 |
|||||
|
(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 . |
|||||
|
(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 |
|||||
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(g.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(g.1) Preservative |
(g.1) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(o) Olives |
(o) Preservative |
(o) 100 ppm, calculated as sulphur dioxide |
|||||
|
(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 |
||||
|
(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. |
|||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(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 |
||||
|
(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 |
||||
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. |
||
|
(b) Preserved marine mammal meat |
(b) Preservative |
(b) 200 ppm |
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. |
|||||
|
(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. |
|||||
|
(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 |
||||
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 |
|
|
(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 |
||||
|
(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. |
|||||
|
(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. |
|||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
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. |
||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
|
(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. |
|||||
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(f.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(f.1) Preservative |
(f.1) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(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. |
|||||
|
(i) Unstandardized salad dressings |
(i) Preservative |
(i) 3,350 ppm, calculated as sorbic acid |
n/a |
||||
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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. |
|||||
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(f.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(f.1) Preservative |
(f.1) Good Manufacturing Practice |
|||||
|
(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 |
||||
|
(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. |
|||||
|
(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 |
||||
|
(j) Unstandardized salad dressings |
(j) Preservative |
(j) 3,350 ppm |
n/a |
||||
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 |
|
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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 |
||||
|
(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. |
|||||
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 |
||
|
(b) Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening |
(b) Preservative |
(b) Good Manufacturing Practice |
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 |
|||||
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 |
|
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 |
||
|
(b) Dried cooked poultry meat |
(b) Preservative |
(b) 0.03% of the fat content |
|||||
|
(b.1) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(b.1) Preservative |
(b.1) Good Manufacturing Practice |
|||||
|
(c) Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening |
(c) Preservative |
(c) Good Manufacturing Practice |
n/a |
||||
|
(d) Frozen fish fillets; Frozen prepared fish fillets |
(d) Preservative |
(d) 300 ppm |
n/a |
||||
|
(e) Infant formula |
(e) Preservative |
(e) 10 ppm in the infant formula as consumed |
n/a |
||||
|
(f) Oils used in infant formula |
(f) Preservative |
(f) Good Manufacturing Practice |
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 |
||||
|
(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 |
|||||
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 |
|
|
(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 |
|||||
|
(c) Unstandardized foods |
(c) Preservative |
(c) Good Manufacturing Practice |
n/a |
||||
12. List of Permitted Sequestering Agents | |||||||
A.1 |
Ammonium Citrate, Dibasic |
n/a |
Unstandardized foods |
Sequestering agent |
Good Manufacturing Practice |
n/a |
|
A.2 |
Ammonium Citrate, Monobasic |
n/a |
Unstandardized foods |
Sequestering agent |
Good Manufacturing Practice |
n/a |
|
C.1 |
Calcium Citrate |
n/a |
Unstandardized foods |
Sequestering agent |
Good Manufacturing Practice |
n/a |
|
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 |
|
(b) Beer |
(b) Sequestering agent |
(b) 25 ppm, calculated as the anhydrous form |
n/a |
||||
(c) Calorie-reduced margarine; Margarine |
(c) Sequestering agent |
(c) 75 ppm, calculated as the anhydrous form |
n/a |
||||
(d) Canned clams |
(d) Sequestering agent |
(d) 340 ppm, calculated as the anhydrous form |
n/a |
||||
(e) Canned crabmeat; Canned lobster; Canned salmon |
(e) Sequestering agent |
(e) 275 ppm, calculated as the anhydrous form |
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 |
||||
(g) Canned sea snails; Canned snails |
(g) Sequestering agent |
(g) 300 ppm, calculated as the anhydrous form |
n/a |
||||
(h) Canned shrimp; Canned tuna |
(h) Sequestering agent |
(h) 250 ppm, calculated as the anhydrous form |
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 |
||||
(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 |
||||
(k) Potato salad; Unstandardized sandwich spreads |
(k) Sequestering agent |
(k) 100 ppm, calculated as the anhydrous form |
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 |
|||||
C.3 |
Calcium Phosphate, Monobasic |
n/a |
(a) Ice cream mix; Ice milk mix; Sherbet |
(a) Sequestering agent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized dairy products |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
n/a |
||||
C.4 |
Calcium Phosphate, Tribasic |
n/a |
Ice cream mix; Ice milk mix |
Sequestering agent |
Good Manufacturing Practice |
n/a |
|
C.5 |
Calcium Phytate |
n/a |
Glacé or candied fruits |
Sequestering agent |
Good Manufacturing Practice |
n/a |
|
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 |
||
(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 |
|||||
(c) Unstandardized foods |
(c) Sequestering agent |
(c) Good Manufacturing Practice |
n/a |
||||
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 |
|
(b) Beans; Beans with pork |
(b) Sequestering agent |
(b) 165 ppm |
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 |
||||
(d) Dressings; Sauces |
(d) Sequestering agent |
(d) 70 ppm |
n/a |
||||
(e) Dried banana products |
(e) Sequestering agent |
(e) 265 ppm |
n/a |
||||
(f) Edible coating for sausages |
(f) Sequestering agent |
(f) 80 ppm, calculated on the basis of the whole sausage |
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 |
||||
(h) Unstandardized sandwich spreads |
(h) Sequestering agent |
(h) 90 ppm |
n/a |
||||
G.1 |
Glycine |
n/a |
Mono- and diglycerides |
Sequestering agent |
200 ppm |
n/a |
|
P.1 |
Phosphoric Acid |
n/a |
Mono- and diglycerides |
Sequestering agent |
200 ppm |
n/a |
|
P.2 |
Potassium Phosphate, Dibasic |
n/a |
(a) Ice cream mix; Ice milk mix; Sherbet |
(a) Sequestering agent |
(a) Good Manufacturing Practice |
||
(b) Infant cereal products |
(b) Sequestering agent |
(b) Total amount of added phosphate not to exceed 7,500 ppm, calculated as potassium phosphate, dibasic. |
|||||
(c) Meat tenderizers |
(c) Sequestering agent |
(c) Good Manufacturing Practice |
|||||
(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. |
|||||
(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. |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(j) Unstandardized foods |
(j) Sequestering agent |
(j) Good Manufacturing Practice |
|||||
P.3 |
Potassium Phosphate, Monobasic |
n/a |
(a) Ice cream mix; Ice milk mix; Sherbet |
(a) Sequestering agent |
(a) Good Manufacturing Practice |
||
(b) Meat tenderizers |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
|||||
(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. |
|||||
(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. |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(i) Unstandardized foods |
(i) Sequestering agent |
(i) Good Manufacturing Practice |
|||||
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. |
||
(b) Meat tenderizers |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
|||||
(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. |
|||||
(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. |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(i) Unstandardized foods |
(i) Sequestering agent |
(i) Good Manufacturing Practice |
|||||
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. |
||
(b) Meat tenderizers |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
|||||
(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. |
|||||
(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. |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(i) Unstandardized foods |
(i) Sequestering agent |
(i) Good Manufacturing Practice |
|||||
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. |
||
(b) Ice cream mix; Ice milk mix |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
|||||
(c) Meat tenderizers |
(c) Sequestering agent |
(c) Good Manufacturing Practice |
|||||
(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. |
|||||
(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. |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(j) Unstandardized foods |
(j) Sequestering agent |
(j) Good Manufacturing Practice |
|||||
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 |
||
(b) Ice cream mix; Ice milk mix; Sherbet |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
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 |
|||||
(d) Unstandardized foods |
(d) Sequestering agent |
(d) Good Manufacturing Practice |
n/a |
||||
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. |
||
(b) Ice cream mix; Ice milk mix |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
|||||
(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. |
|||||
(d) Meat tenderizers |
(d) Sequestering agent |
(d) Good Manufacturing Practice |
|||||
(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. |
|||||
(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. |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(k) Unstandardized foods |
(k) Sequestering agent |
(k) Good Manufacturing Practice |
|||||
S.4 |
Sodium Phosphate, Dibasic |
n/a |
(a) Ice cream mix; Ice milk mix; Sherbet |
(a) Sequestering agent |
(a) Good Manufacturing Practice |
||
(b) Meat tenderizers |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
|||||
(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. |
|||||
(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. |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(i) Unstandardized foods |
(i) Sequestering agent |
(i) Good Manufacturing Practice |
|||||
S.5 |
Sodium Phosphate, Monobasic |
n/a |
(a) Ice cream mix; Ice milk mix; Sherbet |
(a) Sequestering agent |
(a) Good Manufacturing Practice |
||
(b) Meat tenderizers |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
|||||
(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. |
|||||
(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. |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(i) Unstandardized foods |
(i) Sequestering agent |
(i) Good Manufacturing Practice |
|||||
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. |
||
(b) Ice cream mix; Ice milk mix |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
|||||
(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. |
|||||
(d) Meat tenderizers |
(d) Sequestering agent |
(d) Good Manufacturing Practice |
|||||
(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. |
|||||
(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. |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(k) Unstandardized foods |
(k) Sequestering agent |
(k) Good Manufacturing Practice |
|||||
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. |
||
(b) Meat tenderizers |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
|||||
(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. |
|||||
(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. |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(i) Unstandardized foods |
(i) Sequestering agent |
(i) Good Manufacturing Practice |
|||||
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. |
||
(b) Ice cream mix; Ice milk mix; Sherbet |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
|||||
(c) Meat tenderizers |
(c) Sequestering agent |
(c) Good Manufacturing Practice |
|||||
(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. |
|||||
(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. |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(j) Unstandardized foods |
(j) Sequestering agent |
(j) Good Manufacturing Practice |
|||||
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. |
||
(b) Meat tenderizers |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
|||||
(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. |
|||||
(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. |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(i) Unstandardized foods |
(i) Sequestering agent |
(i) Good Manufacturing Practice |
|||||
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. |
||
(b) Meat tenderizers |
(b) Sequestering agent |
(b) Good Manufacturing Practice |
|||||
(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. |
|||||
(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. |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(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 . |
|||||
(i) Unstandardized foods |
(i) Sequestering agent |
(i) Good Manufacturing Practice |
|||||
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 | |||||||
A.1 |
Acetic Anhydride |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
|
A.2 |
Adipic Acid |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
|
A.3 |
Aluminum Sulphate |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
|
C.1 |
Calcium Hypochlorite |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
||
|
H.1 |
Hydrochloric Acid |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
H.2 |
Hydrogen Peroxide |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
|
M.1 |
Magnesium Sulphate |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
4,000 ppm |
n/a |
|
N.1 |
Nitric Acid |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
|
O.1 |
Octenyl Succinic Anhydride (OSA) |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
|
P.1 |
Peracetic Acid |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
|
P.2 |
Phosphorus Oxychloride |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
|
P.3 |
Potassium Permanganate |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
50 ppm, calculated as manganese |
n/a |
|
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. |
||
P.5 |
Propylene Oxide |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
25% |
n/a |
|
S.1 |
Sodium Acetate |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
|
S.2 |
Sodium Bicarbonate |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
|
S.3 |
Sodium Carbonate |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
|
S.4 |
Sodium Chlorite |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
|
S.5 |
Sodium Hydroxide |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
|
S.6 |
Sodium Hypochlorite |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
|
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. |
||
S.8 |
Sodium Trimetaphosphate |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
400 ppm, calculated as phosphorus |
n/a |
|
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 |
|
S.10 |
Succinic Anhydride |
n/a |
Starch used in the manufacture of modified starch |
Starch-modifying agent |
Good Manufacturing Practice |
n/a |
|
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 | |||||||
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 |
|
(b) Unstandardized foods |
(b) Yeast food |
(b) Good Manufacturing Practice |
n/a |
||||
(c) White flour; Whole wheat flour |
(c) Yeast food |
(c) 2,000 ppm |
n/a |
||||
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 |
|
(b) Cider; Fruit wine; Honey wine; Wine |
(b) Yeast food |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Unstandardized bakery products |
(c) Yeast food |
(c) Good Manufacturing Practice |
n/a |
||||
A.3 |
Ammonium Phosphate, Monobasic |
n/a |
(a) Beer; Cider; Fruit wine; Honey wine; Wine |
(a) Yeast food |
(a) Good Manufacturing Practice |
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 |
||||
(c) Unstandardized bakery products |
(c) Yeast food |
(c) Good Manufacturing Practice |
n/a |
||||
A.4 |
Ammonium Sulphate |
n/a |
(a) Beer; Cider; Fruit wine; Honey wine; Wine |
(a) Yeast food |
(a) Good Manufacturing Practice |
||
(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 |
||||
(c) Unstandardized bakery products |
(c) Yeast food |
(c) Good Manufacturing Practice |
n/a |
||||
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 |
|
(b) Unstandardized bakery products |
(b) Yeast food |
(b) Good Manufacturing Practice |
n/a |
||||
C.2 |
Calcium Chloride |
n/a |
Unstandardized bakery products |
Yeast food |
Good Manufacturing Practice |
n/a |
|
C.3 |
Calcium Citrate |
n/a |
Unstandardized bakery products |
Yeast food |
Good Manufacturing Practice |
n/a |
|
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 |
|
(b) Unstandardized bakery products |
(b) Yeast food |
(b) Good Manufacturing Practice |
n/a |
||||
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 |
|
(b) Unstandardized bakery products |
(b) Yeast food |
(b) Good Manufacturing Practice |
n/a |
||||
C.6 |
Calcium Phosphate, Monobasic |
n/a |
(a) Bread |
(a) Yeast food |
(a) 7,500 ppm of the flour |
n/a |
|
(b) Unstandardized bakery products |
(b) Yeast food |
(b) Good Manufacturing Practice |
n/a |
||||
(c) White flour |
(c) Yeast food |
(c) 7,500 ppm |
n/a |
||||
C.7 |
Calcium Phosphate, Tribasic |
n/a |
Unstandardized bakery products |
Yeast food |
Good Manufacturing Practice |
n/a |
|
C.8 |
Calcium Sulphate |
n/a |
(a) Bread |
(a) Yeast food |
(a) 5,000 ppm of the flour |
n/a |
|
(b) Unstandardized bakery products |
(b) Yeast food |
(b) Good Manufacturing Practice |
n/a |
||||
F.1 |
Ferrous Sulphate |
n/a |
Bacterial cultures |
Yeast food |
Good Manufacturing Practice |
n/a |
|
M.1 |
Manganese Sulphate |
n/a |
Beer |
Yeast food |
Good Manufacturing Practice |
n/a |
|
P.1 |
Phosphoric Acid |
n/a |
Beer |
Yeast food |
Good Manufacturing Practice |
n/a |
|
P.2 |
Potassium Chloride |
n/a |
(a) Beer |
(a) Yeast food |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized bakery products |
(b) Yeast food |
(b) Good Manufacturing Practice |
n/a |
||||
P.3 |
Potassium Phosphate, Dibasic |
n/a |
(a) Beer; Cider; Fruit wine; Honey wine; Wine |
(a) Yeast food |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized bakery products |
(b) Yeast food |
(b) Good Manufacturing Practice |
n/a |
||||
P.4 |
Potassium Phosphate, Monobasic |
n/a |
Beer; Cider; Fruit wine; Honey wine; Wine |
Yeast food |
Good Manufacturing Practice |
n/a |
|
S.1 |
Sodium Sulphate |
n/a |
Unstandardized bakery products |
Yeast food |
Good Manufacturing Practice |
n/a |
|
Z.1 |
Zinc Sulphate |
n/a |
(a) Bacterial cultures |
(a) Yeast food |
(a) Good Manufacturing Practice |
n/a |
|
(b) Beer |
(b) Yeast food |
(b) Good Manufacturing Practice |
n/a |
||||
15. List of Permitted Solvents (Lists of Permitted Food Additives) | |||||||
A.1 |
Acetone |
n/a |
(a) Egg and meat marking inks |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Natural extractives; Spice extracts |
(b) Extraction solvent |
(b) Residue not to exceed 30 ppm. |
n/a |
||||
B.1 |
Benzyl Alcohol |
n/a |
(a) (Naming the flavour) flavour |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized flavouring preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
||||
B.2 |
2-Butanone |
n/a |
Natural extractives; Spice extracts |
Extraction solvent |
Residue not to exceed 50 ppm. |
n/a |
|
B.3 |
1,3-Butylene Glycol |
n/a |
(a) (Naming the flavour) flavour |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized flavouring preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
||||
C.1 |
Carbon Dioxide |
n/a |
(a) Caffeine extracts |
(a) Extraction solvent |
(a) Good Manufacturing Practice |
||
(b) Cocoa powder |
(b) Extraction solvent |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Egg products |
(c) Extraction solvent |
(c) Good Manufacturing Practice |
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 |
||||
(e) Green coffee beans for decaffeination purposes |
(e) Extraction solvent |
(e) Good Manufacturing Practice |
n/a |
||||
(f) Tea leaves for decaffeination purposes |
(f) Extraction solvent |
(f) Good Manufacturing Practice |
n/a |
||||
C.2 |
Castor Oil |
n/a |
Oil-soluble annatto |
Carrier solvent |
Good Manufacturing Practice |
n/a |
|
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 |
|
(b) Unstandardized flavouring preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
||||
D.1 |
Dichloromethane |
n/a |
(a) Caffeine extracts |
(a) Extraction solvent |
(a) 0.1 ppm in the food containing the caffeine extract, as consumed |
||
(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 |
||||
(c) Hop extract |
(c) Extraction solvent |
(c) Residue not to exceed 2.2%. |
n/a |
||||
(d) Natural extractives; Spice extracts |
(d) Extraction solvent |
(d) Residue not to exceed 30 ppm. |
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 |
||||
E.1 |
Ethanol |
n/a |
(a) Caffeine extracts; Non-flavouring extracts |
(a) Extraction solvent |
(a) Good Manufacturing Practice |
||
(b) Egg and meat marking inks |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
||||
(c) (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour |
(c) Carrier solvent |
(c) Good Manufacturing Practice |
n/a |
||||
(d) Food additive preparations |
(d) Carrier solvent |
(d) Good Manufacturing Practice |
n/a |
||||
(e) Hop extract; Pre-isomerized hop extract |
(e) Extraction solvent |
(e) Good Manufacturing Practice |
n/a |
||||
(f) Natural extractives; Spice extracts |
(f) Carrier solvent; Extraction solvent |
(f) Good Manufacturing Practice |
n/a |
||||
(g) Unstandardized flavouring preparations |
(g) Carrier solvent |
(g) Good Manufacturing Practice |
n/a |
||||
E.2 |
Ethanol denatured with Methanol |
n/a |
Vegetable oil seed meals |
Extraction solvent |
Residue of methanol not to exceed 10 ppm. |
n/a |
|
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 |
||
(b) (Naming the flavour) flavour |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
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. |
|||||
(d) Natural extractives; Spice extracts |
(d) Carrier solvent; Extraction solvent |
(d) Good Manufacturing Practice |
n/a |
||||
(e) Tea leaves for decaffeination purposes |
(e) Extraction solvent |
(e) Residue not to exceed 50 ppm. |
|||||
(f) Unstandardized flavouring preparations |
(f) Carrier solvent |
(f) Good Manufacturing Practice |
n/a |
||||
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 |
|
(b) Food additive preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Non-flavouring extract preparations |
(c) Carrier solvent |
(c) Good Manufacturing Practice |
|||||
(d) Unstandardized flavouring preparations |
(d) Carrier solvent |
(d) Good Manufacturing Practice |
n/a |
||||
G.2 |
Glyceryl Diacetate |
n/a |
(a) (Naming the flavour) flavour |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized flavouring preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
||||
G.3 |
Glyceryl Triacetate |
n/a |
(a) (Naming the flavour) flavour |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized flavouring preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
||||
G.4 |
Glyceryl Tributyrate |
n/a |
(a) (Naming the flavour) flavour |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized flavouring preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
||||
H.1 |
Hexane |
n/a |
(a) Hop extract |
(a) Extraction solvent |
(a) Residue not to exceed 2.2%. |
n/a |
|
(b) Natural extractives; Spice extracts |
(b) Extraction solvent |
(b) Residue not to exceed 25 ppm. |
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 |
||||
(d) Vegetable fats; Vegetable oils |
(d) Extraction solvent |
(d) Residue not to exceed 10 ppm. |
n/a |
||||
(e) Vegetable oil seed meals |
(e) Extraction solvent |
(e) Residue not to exceed 10 ppm. |
n/a |
||||
I.1 |
Isopropanol |
n/a |
(a) Egg and meat marking inks |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Fish protein |
(b) Extraction solvent |
(b) Residue not to exceed 1,500 ppm. |
n/a |
||||
(c) (Naming the flavour) flavour |
(c) Carrier solvent |
(c) Good Manufacturing Practice |
n/a |
||||
(d) Natural extractives; Spice extracts |
(d) Extraction solvent |
(d) Residue not to exceed 50 ppm. |
n/a |
||||
(e) Unstandardized flavouring preparations |
(e) Carrier solvent |
(e) Good Manufacturing Practice |
n/a |
||||
M.1 |
Methanol |
n/a |
(a) Egg and meat marking inks |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Hop extract |
(b) Extraction solvent |
(b) Residue not to exceed 2.2%. |
n/a |
||||
(c) Natural extractives; Spice extracts |
(c) Extraction solvent |
(c) Residue not to exceed 50 ppm. |
n/a |
||||
(d) Steviol glycosides |
(d) Extraction solvent |
(d) 200 ppm |
|||||
M.2 |
Mono- and Diglycerides |
n/a |
(a) (Naming the flavour) flavour |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Food additive preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Unstandardized flavouring preparations |
(c) Carrier solvent |
(c) Good Manufacturing Practice |
n/a |
||||
M.3 |
Monoglyceride Citrate |
n/a |
(a) Natural extractives; Spice extracts |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized flavouring preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
||||
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 |
|
(b) Food additive preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
||||
(c) Unstandardized flavouring preparations |
(c) Carrier solvent |
(c) Good Manufacturing Practice |
n/a |
||||
P.2 |
Propylene Glycol Mono- and Diesters of Fat-Forming Fatty Acids |
n/a |
Oil-soluble annatto |
Carrier solvent |
Good Manufacturing Practice |
n/a |
|
T.1 |
Triethyl Citrate |
n/a |
(a) (Naming the flavour) flavour |
(a) Carrier solvent |
(a) Good Manufacturing Practice |
n/a |
|
(b) Unstandardized flavouring preparations |
(b) Carrier solvent |
(b) Good Manufacturing Practice |
n/a |
||||