ARCHIVED - 10. List of Permitted pH Adjusting Agents, Acid-Reacting Materials and 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 and 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 and Water Correcting Agents.
Note: A transition guide has been created to provide stakeholders with further information on the Lists of Permitted Food Additives as well as guidance on how to interpret and use these lists.
Supersedes: 2013-07-02
Date issued: 2015-04-01
Access archived versions of this list.
| 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 |
||
| (7) Infant cereal products |
(7) Good Manufacturing Practice |
||
| 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 |
||
| (7) Frozen egg-white (frozen albumen); Liquid egg-white (liquid albumen) |
(7) 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 |
Document Reference Numbers: NOM/ADM-0047; NOM/ADM-0012
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