ARCHIVED - 10. Archived List of Permitted pH Adjusting Agents, Acid-Reacting Materials or Water Correcting Agents (Lists of Permitted Food Additives)
Notice to Reader:
This is an archived list. Please refer to the most current version of this list.
This List of Permitted pH Adjusting Agents, Acid-Reacting Materials or Water Correcting Agents sets out authorized food additives that are used to alter or control the acidity or alkalinity of a food or to prevent a food from drying out. It is incorporated by reference in the Marketing Authorization for Food Additives That May Be Used as pH Adjusting Agents, Acid-Reacting Materials or Water Correcting Agents.
Date issued: 2012-10-30
| Item No. | Column 1 Additive |
Column 2 Permitted in or Upon |
Column 3 Maximum Level of Use and Other Conditions |
|---|---|---|---|
| A.1 | Acetic Acid | (1) Cold-pack cheese food; Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food 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); (naming the variety) Whey cheese |
(1) Good Manufacturing Practice |
| (2) Canned Asparagus |
(2) Good Manufacturing Practice |
||
| (3) Gelatin |
(3) Good Manufacturing Practice |
||
| (4) Unstandardized foods |
(4) Good Manufacturing Practice |
||
| A.2 | Adipic Acid | Unstandardized foods | Good Manufacturing Practice |
| A.3 | Ammonium Aluminum Sulphate |
(1) Baking powder |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| A.4 | Ammonium Bicarbonate |
(1) Cocoa products |
(1) Sufficient to process the cocoa products in accordance with the requirements of section B.04.005 |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| A.5 | Ammonium Carbonate | (1) Cocoa products |
(1) Sufficient to process the cocoa products in accordance with the requirements of section B.04.005 |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| A.6 | Ammonium Citrate, dibasic | Unstandardized foods | Good Manufacturing Practice |
| A.7 | Ammonium Citrate, monobasic | Unstandardized foods | Good Manufacturing Practice |
| A.8 | Ammonium Hydroxide | (1) Cocoa products |
(1) Sufficient to process the cocoa products in accordance with the requirements of section B.04.005 |
| (2) Gelatin |
(2) Good Manufacturing Practice |
||
| (3) Unstandardized foods |
(3) Good Manufacturing Practice |
||
| A.9 | Ammonium Phosphate, dibasic | (1) Ale; Bacterial cultures; Baking powder; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
||
| A.10 | Ammonium Phosphate, monobasic | (1) Ale; Bacterial cultures; Baking powder; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
||
| (3) Uncultured buttermilk |
(3) 0.1% |
||
| C.1 | Calcium Acetate | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| C.1A | Calcium Acid Pyrophosphate | (1) Baking powder |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice | ||
| C.2 | Calcium Carbonate | (1) Ice cream mix; Ice milk mix |
(1) Good Manufacturing Practice |
| (2) Cold-pack cheese food; Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food 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); (naming the variety) Whey cheese |
(2) Good Manufacturing Practice |
||
| (3) Grape juice |
(3) Good Manufacturing Practice |
||
| (4) Unstandardized foods |
(4) Good Manufacturing Practice |
||
| (5) Cocoa products |
(5) Sufficient to process the cocoa products in accordance with the requirements of section B.04.005 |
||
| (6) Wine |
(6) Good Manufacturing Practice in accordance with the requirements of section B.02.100 |
||
| C.3 | Calcium Chloride | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| C.4 | Calcium Citrate | (1) Infant formula |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| C.5 | Calcium Fumarate | Unstandardized foods | Good Manufacturing Practice |
| C.6 | Calcium Gluconate | Unstandardized foods | Good Manufacturing Practice |
| C.7 | Calcium Hydroxide | (1) Ale; Beer; Ice cream mix; Ice milk mix; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Canned peas |
(2) 0.01% in accordance with the requirements of section B.11.002 |
||
| (3) Infant formula |
(3) Good Manufacturing Practice |
||
| (4) Grape Juice |
(4) Good Manufacturing Practice |
||
| (5) Unstandardized foods |
(5) Good Manufacturing Practice |
||
| C.8 | Calcium Lactate | (1) Baking powder |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| C.9 | Calcium Oxide | (1) Ale; Beer; Ice cream mix; Ice milk mix; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| C.10 | Calcium Phosphate, dibasic | Unstandardized foods | Good Manufacturing Practice |
| C.11 | Calcium Phosphate, monobasic | (1) Ale; Baking powder; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| C.12 | Calcium Phosphate, tribasic | Unstandardized foods | Good Manufacturing Practice |
| C.13 | Calcium Sulphate | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Wine |
(2) Good Manufacturing Practice in accordance with the requirements of section B.02.100 |
||
| C.13A | Carbon Dioxide | (Naming the variety) Cheese | Good Manufacturing Practice in accordance with the requirements of section B.08.033 |
| C.14 | Citric Acid | (1) Ale; Beer; Cider; Honey wine; Malt liquor; Porter; Stout; Wine |
(1) Good Manufacturing Practice |
| (2) Apple (or rhubarb) and (naming the fruit) jam; Apricot nectar; Beans; Beans with pork; Canned mushrooms; Canned (naming the fruit); Canned (naming the vegetable); Canned tomatoes; Concentrated tomato paste; Fig marmalade; Fig marmalade with pectin; Frozen mushrooms; Frozen (naming the fruit); Frozen (naming the vegetable); Grape juice; Mincemeat; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; Olives; Peach nectar; Pear nectar; Pickles; Pineapple marmalade; Pineapple marmalade with pectin; Relishes; Tomato juice; Tomato paste; Tomato pulp; Tomato puree |
(2) Good Manufacturing Practice |
||
| (3) Dried egg-white (dried albumen); Dried whole egg; Dried yolk; Frozen clams; Frozen crab; Frozen crustaceans; Frozen egg-white (frozen albumen); Frozen fish; Frozen fish fillets; Frozen lobster; Frozen marine mammals; Frozen minced fish; Frozen molluscs; Frozen shrimp; Frozen squid; Frozen whole egg; Frozen yolk; Gelatin; Glaze for frozen fish; Liquid egg-white (liquid albumen); Liquid whole egg; Liquid yolk; Other Frozen marine invertebrates; Prepared fish or prepared meat (Division 21); Preserved fish or preserved meat (Division 21) |
(3) Good Manufacturing Practice |
||
| (4) Cocoa products |
(4) 1.0%, singly or in combination with tartaric acid, calculated on a fat-free basis |
||
| (5) Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cottage cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Creamed cottage cheese; Ice cream mix; Ice milk mix; Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Sherbet; (naming the variety) Whey cheese; |
(5) Good Manufacturing Practice |
||
| (6) French dressing; Margarine; Mayonnaise; Salad dressing |
(6) Good Manufacturing Practice |
||
| (7) Infant formula |
(7) Good Manufacturing Practice |
||
| (8) Unstandardized foods |
(8) Good Manufacturing Practice |
||
| C.15 | Cream of Tartar | Same foods as listed for Potassium Acid Tartrate | Same levels as prescribed for Potassium Acid Tartrate |
| F.1 | Fumaric Acid | (1) Gelatin |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| (3) Wine |
(3) Good Manufacturing Practice |
||
| G.1 | Gluconic Acid | Unstandardized foods | Good Manufacturing Practice |
| G.2 | Glucono-delta-lactone | Unstandardized foods | Good Manufacturing Practice |
| H.1 | Hydrochloric Acid | (1) Ale; Beer; Gelatin; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Infant formula |
(2) Good Manufacturing Practice |
||
| (3) Bakery fillings; Flavour emulsions; Icings |
(3) Good Manufacturing Practice |
||
| L.1 | Lactic Acid | (1) Ale; Baking powder; Beer; Bread; Cider; Cottage cheese; Creamed cottage cheese; Dried egg-white (dried albumen); Dried whole egg; Dried yolk; French dressing; Frozen egg-white (frozen albumen); Frozen whole egg; Frozen yolk; Ice cream mix; Ice milk mix; Liquid egg-white (liquid albumen); Liquid whole egg; Liquid yolk; Malt liquor; Mayonnaise; Olives; Pickles; Porter; Relishes; Salad dressing; Sherbet; Stout |
(1) Good Manufacturing Practice |
| (2) Canned pears; Canned strawberries |
(2) Good Manufacturing Practice |
||
| (3) Margarine |
(3) Good Manufacturing Practice |
||
| (4) Cold-pack cheese food; Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food 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); (naming the variety) Whey cheese |
(4) Good Manufacturing Practice |
||
| (5) Unstandardized foods |
(5) Good Manufacturing Practice |
||
| (6) Wine |
(6) Good Manufacturing Practice |
||
| M.2 | Magnesium Carbonate | (1) Cocoa products |
(1) Sufficient to process the cocoa products in accordance with the requirements of section B.04.005 |
| (2) Ice cream mix; Ice milk mix |
(2) Good Manufacturing Practice |
||
| (3) Unstandardized foods |
(3) Good Manufacturing Practice |
||
| M.3 | Magnesium Citrate | Soft drinks | Good Manufacturing Practice |
| M.4 | Magnesium Fumarate | Unstandardized foods | Good Manufacturing Practice |
| M.5 | Magnesium Hydroxide | (1) Canned peas |
(1) 0.05% in accordance with the requirements of section B.11.002 |
| (2) Cocoa products |
(2) Sufficient to process the cocoa products in accordance with the requirements of section B.04.005 |
||
| (3) Gelatin; Ice cream mix; Ice milk mix |
(3) Good Manufacturing Practice |
||
| (4) Bacterial cultures |
(4) Good Manufacturing Practice |
||
| M.6 | Magnesium Oxide | Ice cream mix; Ice milk mix | Good Manufacturing Practice |
| M.6A | Magnesium Phosphate | Bacterial cultures | Good Manufacturing Practice |
| M.7 | Magnesium Sulphate | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Bacterial cultures |
(2) Good Manufacturing Practice |
||
| M.8 | Malic Acid | (1) Apple (or rhubarb) and (naming the fruit) jam; Apricot nectar; Canned asparagus; Fig marmalade; Fig marmalade with pectin; Frozen (naming the fruit); (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Peach nectar; Pear nectar; Pineapple marmalade; Pineapple marmalade with pectin |
(1) Good Manufacturing Practice |
| (2) Canned applesauce; Canned pears; Canned strawberries |
(2) Good Manufacturing Practice |
||
| (3) Cold-pack cheese food; Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food 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); (naming the variety) Whey cheese |
(3) Good Manufacturing Practice |
||
| (4) Unstandardized foods |
(4) Good Manufacturing Practice |
||
| (5) Wine |
(5) Good Manufacturing Practice |
||
| M.8A | Manganese Sulphate | Bacterial cultures | Good Manufacturing Practice |
| M.9 | Metatartaric Acid | Wine | 0.01% |
| P.1 | Phosphoric Acid | (1) Ale; Beer; Cottage Cheese; Creamed cottage cheese; Gelatin; Light beer; Malt liquor; Monoglycerides and mono- and di-glycerides; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Cold-pack cheese food; Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food 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); (naming the variety) Whey cheese |
(2) Good Manufacturing Practice |
||
| (3) Fish protein |
(3) Good Manufacturing Practice |
||
| (4) Unstandardized foods |
(4) Good Manufacturing Practice |
||
| (5) Cocoa products |
(5) 0.5%, expressed as P2O5, calculated on a fat-free basis |
||
| P.2 | Potassium Acid Tartrate | (1) Baking powder; Honey wine |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| (3) Wine |
(3) 0.42% |
||
| P.3 | Potassium Aluminum Sulphate | (1) Ale; Baking powder; Beer; Light beer; Malt liquor; Oil-soluble annatto; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| P.4 | Potassium Bicarbonate | (1) Baking powder; Malted milk; Malted milk powder |
(1) Good Manufacturing Practice |
| (2) Cocoa products |
(2) Sufficient to process the cocoa products in accordance with the requirements of section B.04.005 |
||
| (3) Cold-pack cheese food; Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food 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); (naming the variety) Whey cheese |
(3) Good Manufacturing Practice |
||
| (4) Infant formula |
(4) Good Manufacturing Practice |
||
| (5) Margarine |
(5) Good Manufacturing Practice |
||
| (6) Unstandardized foods |
(6) Good Manufacturing Practice |
||
| (7) Wine |
(7) Good Manufacturing Practice |
||
| P.5 | Potassium Carbonate | (1) Cocoa products |
(1) Sufficient to process the cocoa products in accordance with the requirements of section B.04.005 |
| (2) Cold-pack cheese food; Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food 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); (naming the variety) Whey cheese |
(2) Good Manufacturing Practice |
||
| (3) Margarine |
(3) Good Manufacturing Practice |
||
| (4) Unstandardized foods |
(4) Good Manufacturing Practice |
||
| (5) A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n) |
(5) Good Manufacturing Practice |
||
| (6) Wine |
(6) Good Manufacturing Practice |
||
| P.6 | Potassium Chloride | Ale; Beer; Light beer; Malt liquor; Porter; Stout | Good Manufacturing Practice |
| P.7 | Potassium Citrate | (1) Infant formula |
(1) Good Manufacturing Practice |
| (2) Margarine |
(2) Good Manufacturing Practice |
||
| (3) Unstandardized foods |
(3) Good Manufacturing Practice |
||
| (4) Wine |
(4) Good Manufacturing Practice |
||
| P.8 | Potassium Fumarate | Unstandardized foods | Good Manufacturing Practice |
| P.9 | Potassium Hydroxide | (1) Oil-soluble annatto |
(1) 1.0% |
| (2) Cocoa products |
(2) Sufficient to process the cocoa products in accordance with the requirements of section B.04.005 |
||
| (3) Ice cream mix; Ice milk mix; Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product |
(3) Good Manufacturing Practice |
||
| (4) Infant formula |
(4) Good Manufacturing Practice |
||
| (5) Margarine |
(5) Good Manufacturing Practice |
||
| (6) Grape juice |
(6) Good Manufacturing Practice |
||
| (7) Unstandardized foods |
(7) Good Manufacturing Practice |
||
| P.9A | Potassium Lactate | (1) Margarine |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| P.10 | Potassium Phosphate, dibasic | Unstandardized foods | Good Manufacturing Practice |
| P.11 | Potassium Sulphate | Ale; Beer; Light beer; Malt liquor; Porter; Stout | Good Manufacturing Practice |
| P.12 | Potassium Tartrate | Cider | Good Manufacturing Practice |
| S.1 | Sodium Acetate | Unstandardized foods | Good Manufacturing Practice |
| S.2 | Sodium Acid Pyrophosphate | (1) Baking powder |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| S.3 | Sodium Acid Tartrate | Baking Powder | Good Manufacturing Practice |
| S.4 | Sodium Aluminum Phosphate | Unstandardized foods | Good Manufacturing Practice |
| S.5 | Sodium Aluminum Sulphate |
(1) Baking powder |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| S.6 | Sodium Bicarbonate | (1) Apple (or rhubarb) and (naming the fruit) jam; Baking powder; Dried egg-white (dried albumen); Dried whole egg; Dried yolk; Fig marmalade; Fig marmalade with pectin; Frozen egg-white (frozen albumen); Frozen whole egg; Frozen yolk; Ice cream mix; Ice milk mix; Liquid egg-white (liquid albumen); Liquid whole egg; Liquid yolk; Malted milk powder; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; Oil-soluble annatto; Pineapple marmalade; Pineapple marmalade with pectin; Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product |
(1) Good Manufacturing Practice |
| (2) Cocoa products |
(2) Sufficient to process the cocoa products in accordance with the requirements of section B.04.005 |
||
| (3) Cold-pack cheese food; Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food 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); (naming the variety) Whey cheese |
(3) Good Manufacturing Practice |
||
| (4) Infant formula |
(4) Good Manufacturing Practice |
||
| (5) Margarine |
(5) Good Manufacturing Practice |
||
| (6) Unstandardized foods |
(6) Good Manufacturing Practice |
||
| S.7 | Sodium Bisulphate | (1) Ale; Beer; Canned applesauce; Canned carrots; Canned corn; Canned green beans; Canned mushrooms; Canned olives; Canned peaches; Canned peas; Canned pears; Canned pickles; Canned sweet potatoes; Canned relish; Canned tomatoes; Canned yams; Canned pineapple; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| (3) 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 |
(3) Good Manufacturing Practice |
||
| (4) Mayonnaise; Salad Dressing |
(4) Good Manufacturing Practice |
||
| S.8 | Sodium Carbonate | (1) Apple (or rhubarb) and (naming the fruit) jam; Dried egg-white (dried albumen); Dried whole egg; Dried yolk; Fig marmalade; Fig marmalade with pectin; Frozen egg-white (frozen albumen); Frozen whole egg; Frozen yolk; Gelatin; Ice cream mix; Ice milk mix; Liquid egg-white (liquid albumen); Liquid whole egg; Liquid yolk; Meat binder or (naming the meat product) binder where sold for use in preserved meat or preserved meat by-product; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; Pineapple marmalade; Pineapple marmalade with pectin |
(1) Good Manufacturing Practice |
| (2) Cocoa products |
(2) Sufficient to process the cocoa products in accordance with the requirements of section B.04.005 |
||
| (3) Cold-pack cheese food; Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food 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); (naming the variety) Whey cheese |
(3) Good Manufacturing Practice |
||
| (4) Margarine |
(4) Good Manufacturing Practice |
||
| (5) Unstandardized foods |
(5) Good Manufacturing Practice |
||
| (6) Squid meat intended for processing |
(6) Good Manufacturing Practice |
||
| S.9 | Sodium Citrate | (1) Apple (or rhubarb) and (naming the fruit) jam; Cottage cheese; Cream; Creamed cottage cheese; Ice cream mix; Ice milk mix; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Pineapple marmalade or Fig marmalade; Pineapple marmalade with pectin or Fig marmalade with pectin; Sherbet |
(1) Good Manufacturing Practice |
| (2) Infant formula |
(2) Good Manufacturing Practice |
||
| (3) Unstandardized foods |
(3) Good Manufacturing Practice |
||
| (4) Margarine |
(4) Good Manufacturing Practice |
||
| (5) Frozen clams; Frozen crab; Frozen crustaceans; Frozen fish; Frozen fish fillets; Frozen lobster; Frozen marine mammals; Frozen minced fish; Frozen molluscs; Frozen shrimp; Frozen squid; Glaze for frozen fish; Other Frozen marine invertebrates; Prepared fish or prepared meat (Division 21); Preserved fish or preserved meat (Division 21) |
(5) Good Manufacturing Practice |
||
| S.12 | Sodium Fumarate | Unstandardized foods | Good Manufacturing Practice |
| S.13 | Sodium Gluconate | Unstandardized foods | Good Manufacturing Practice |
| S.14 | Sodium Hexametaphosphate | Unstandardized foods | Good Manufacturing Practice |
| S.15 | Sodium Hydroxide | (1) Cocoa products |
(1) Sufficient to process the cocoa products in accordance with the requirements of section B.04.005 |
| (2) Gelatin; Ice cream mix; Ice milk mix; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk; Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product |
(2) Good Manufacturing Practice |
||
| (3) Infant formula |
(3) Good Manufacturing Practice |
||
| (4) Margarine |
(4) Good Manufacturing Practice |
||
| (5) Unstandardized foods |
(5) Good Manufacturing Practice |
||
| (6) (Naming the variety) Whey cheese; Whey cheese |
(6) Good Manufacturing Practice |
||
| S.16 | Sodium Lactate | (1) Margarine |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| S.17 | Sodium Phosphate, dibasic | (1) Ale; Bacterial culture; Beer; Cream; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| S.18 | Sodium Phosphate, monobasic |
(1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| S.19 | Sodium Phosphate, tribasic | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
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| S.20 | Sodium Potassium Tartrate | (1) Apple (or rhubarb) and (naming the fruit) jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Pineapple marmalade or Fig marmalade; Pineapple marmalade with pectin or Fig marmalade with pectin |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
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| (3) Margarine |
(3) Good Manufacturing Practice |
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| S.21 | Sodium Pyrophosphate, tetrabasic | Unstandardized foods | Good Manufacturing Practice |
| S.22 | Sodium Tripolyphos- phate | Unstandardized foods | Good Manufacturing Practice |
| S.23 | Sulphuric Acid | Ale; Beer; Light beer; Malt liquor; Porter; Stout | Good Manufacturing Practice |
| S.24 | Sulphurous Acid | Gelatin | Good Manufacturing Practice provided the finished product does not contain more than 500 p.p.m. calculated as sulphur dioxide |
| T.1 | Tartaric Acid | (1) Ale; Apple (or rhubarb) and (naming the fruit) jam; Baking powder; Beer; Canned asparagus; Cider; Fig marmalade; Fig marmalade with pectin; French dressing; Gelatin; Honey wine; Ice cream mix; Ice milk mix; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; Light beer; Malt liquor; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Mayonnaise; Pineapple marmalade; Pineapple marmalade with pectin; Porter; Salad dressing; Sherbet; Stout; Wine |
(1) Good Manufacturing Practice |
| (2) Canned pears; Canned strawberries |
(2) Good Manufacturing Practice |
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| (3) Cold-pack cheese food; Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food 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); (naming the variety) Whey cheese |
(3) Good Manufacturing Practice |
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| (4) Margarine |
(4) Good Manufacturing Practice |
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| (5) Unstandardized foods |
(5) Good Manufacturing Practice |
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| (6) Cocoa products |
(6) 1%, singly or in combination with citric acid, calculated on a fat-free basis |
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