12. List of Permitted Sequestering 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 Sequestering Agents sets out authorized food additives that are used to control the availability of cations. It is incorporated by reference in the Marketing Authorization for Food Additives That May Be Used as Sequestering 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: 2014-10-03
Date issued: 2015-02-13
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 | Ammonium Citrate, dibasic | Unstandardized foods | Good Manufacturing Practice |
| A.2 | Ammonium Citrate, monobasic | Unstandardized foods | Good Manufacturing Practice |
| C.1 | Calcium Citrate | Unstandardized foods | Good Manufacturing Practice |
| C.2 | Calcium Disodium Ethylenediaminetetraacetate (Calcium Disodium EDTA) |
(1) Ale; Beer; Malt liquor; Porter; Stout |
(1) 25 p.p.m. calculated as the anhydrous form |
| (2) French dressing; Mayonnaise; Salad dressing; Unstandardized dressings; Unstandardized sauces |
(2) 75 p.p.m. calculated as the anhydrous form |
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| (3) Potato salad; Unstandardized sandwich spreads |
(3) 100 p.p.m. calculated as the anhydrous form |
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| (4) Canned shrimp; Canned tuna |
(4) 250 p.p.m. calculated as the anhydrous form |
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| (5) Canned crabmeat; Canned lobster; Canned salmon |
(5) 275 p.p.m. calculated as the anhydrous form |
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| (6) Margarine |
(6) 75 p.p.m. calculated as the anhydrous form |
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| (7) Canned clams |
(7) 340 p.p.m. calculated as the anhydrous form |
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| (8) Canned legumes except canned green beans, canned peas and canned wax beans |
(8) 365 p.p.m. calculated as the anhydrous form in accordance with the requirements of B.11.002 |
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| (9) Canned sea snails; Canned snails |
(9) 300 p.p.m. calculated as the anhydrous form |
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| (10) Ready-to-drink teas; Soft drinks |
(10) 33 p.p.m. calculated as the anhydrous form |
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| (11) Pasteurized sous-vide potatoes |
(11) 100 p.p.m., singly or in combination with disodium EDTA, calculated as the anhydrous disodium EDTA form |
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| (12) Beans; Beans with pork |
(12) 365 p.p.m. calculated as the anhydrous form |
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| C.3 | Repealed SOR/2012-43, s. 43 | ||
| C.4 | Calcium Phosphate, monobasic | (1) Ice cream mix; Ice milk mix; Sherbet |
(1) Good Manufacturing Practice |
| (2) Unstandardized dairy products |
(2) Good Manufacturing Practice |
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| C.5 | Calcium Phosphate, tribasic | Ice cream mix; Ice milk mix | Good Manufacturing Practice |
| C.6 | Calcium Phytate | Glazed fruit | Good Manufacturing Practice |
| C.7 | Citric Acid | (1) Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
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| (3) Frozen clams; Frozen crab; Frozen crustaceans; Frozen fish; Frozen fish fillets; Frozen lobster; Frozen marine mammals; Frozen minced fish; Frozen molluscs; Frozen shrimp; Glaze of frozen fish; Prepared fish or prepared meat (Division 21) except in the case of frozen pre-cooked battered or breaded fish products; Preserved fish or preserved meat (Division 21); Other Frozen marine invertebrates |
(3) Good Manufacturing Practice |
||
| (4) Frozen pre-cooked battered or breaded fish products |
(4) 0.1% in accordance with the requirements of section B.21.006 |
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| D.1 | Disodium Ethylenediaminetetraacetate (Disodium EDTA) |
(1) Dressing and sauces |
(1) 70 p.p.m. |
| (2) Unstandardized sandwich spreads |
(2) 90 p.p.m |
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| (3) Canned legumes except canned green beans, canned peas and canned wax beans |
(3) 165 p.p.m. in accordance with the requirements of B.11.002 |
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| (4) Dried banana products |
(4) 265 p.p.m |
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| (5) Aqueous suspensions of colour lake preparations for use in coating confectionery tablets |
(5) 1% of the colour preparation |
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| (6) Pasteurized sous-vide potatoes |
(6) 100 p.p.m., singly or in combination with calcium disodium EDTA, calculated as anhydrous disodium EDTA |
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| (7) Edible coating for sausages |
(7) 80 p.p.m. in the edible coating, calculated on the basis of the whole sausage |
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| (8) Beans; Beans with pork |
(8) 165 p.p.m |
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| D.2 | Repealed, SOR/2012-43, s. 45 | ||
| G.1 | Glycine | Mono- and diglycerides | 0.02% |
| P.1 | Phosphoric Acid | Mono- and diglycerides | 0.02% |
| P.2 | Potassium Phosphate, monobasic | (1) Ice cream mix; Ice milk mix; Sherbet |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
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| (3) Prepared poultry meat; Prepared poultry meat by-product; Prepared meat; Prepared meat by-product; Solid cut meat; Solid cut poultry meat; |
(3) 0.5% total added phosphate, calculated as sodium phosphate, dibasic |
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| P.3 | Potassium Pyrophosphate, tetrabasic | (1) Meat tenderizers |
(1) Good Manufacturing Practice |
| (2) Prepared poultry meat; Prepared poultry meat by-product; Prepared meat; Prepared meat by-product; Solid cut meat; Solid cut poultry meat; |
(2) 0.5% total added phosphate, calculated as sodium phosphate, dibasic |
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| P.4 | Potassium Phosphate, dibasic | Prepared poultry meat; Prepared poultry meat by-product; Prepared meat; Prepared meat by-product; Solid cut meat; Solid cut poultry meat; | 0.5% total added phosphate, calculated as sodium phosphate, dibasic |
| S.1 | Sodium Acid Pyrophosphate | (1) Canned seafoods |
(1) Used singly or in any combination with sodium hexametaphosphate, sodium tripolyphosphate or trisodium pyrophosphate, total added phosphate not to exceed 0.5% calculated as sodium phosphate, dibasic |
| (2) Ice cream mix; Ice milk mix |
(2) Good Manufacturing Practice |
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| (3) Injection or cover solution for the curing of poultry or poultry meat |
(3) Good Manufacturing Practice, and in accordance with B.22.021(e) |
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| (4) Pumping pickle for the curing of pork, beef and lamb cuts |
(4) Good Manufacturing Practice, and in accordance with B.14.009(f) and B.14.031(h) |
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| (5) Unstandardized foods |
(5) Good Manufacturing Practice |
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| (6) Prepared poultry meat; Prepared poultry meat by-product; Prepared meat; Prepared meat by-product; Solid cut meat; Solid cut poultry meat; |
(6) 0.5% total added phosphate, calculated as sodium phosphate, dibasic |
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| S.2 | Sodium Citrate | (1) 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; Sherbet |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
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| (3) Frozen clams; Frozen crab; Frozen crustaceans; Frozen fish; Frozen fish fillets; Frozen lobster; Frozen marine mammals; Frozen minced fish; Frozen molluscs; Frozen shrimp; Glaze of frozen fish; Prepared fish or prepared meat (Division 21); Preserved fish or preserved meat (Division 21); Other Frozen marine invertebrates |
(3) Good Manufacturing Practice |
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| S.3 | Sodium Hexametaphosphate | (1) Canned seafoods |
(1) Used singly or in any combination with sodium acid pyrophosphate, sodium tripolyphosphate or trisodium pyrophosphate, total added phosphate not to exceed 0.5% calculated as sodium phosphate, dibasic |
| (2) Ice cream mix; Ice milk mix |
(2) Good Manufacturing Practice |
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| (3) Injection or cover solution for the curing of poultry or poultry meat |
(3) Good Manufacturing Practice, and in accordance with B.22.021(e) |
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| (4) Pumping pickle for the curing of pork, beef and lamb cuts |
(4) Good Manufacturing Practice, and in accordance with B.14.009(f) and B.14.031(h) |
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| (5) Unstandardized foods |
(5) Good Manufacturing Practice |
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| (6) Prepared poultry meat; Prepared poultry meat by-product; Prepared meat; Prepared meat by-product; Solid cut meat; Solid cut poultry meat |
(6) 0.5% total added phosphate, calculated as sodium phosphate, dibasic |
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| (7) Liquid whey destined for the manufacture of concentrated or dried whey products |
(7) 800 p.p.m. in the concentrated or dried whey products |
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| S.4 | Sodium Phosphate, dibasic | (1) Ice cream mix; Ice milk mix; Sherbet |
(1) Good Manufacturing Practice |
| (2) Injection or cover solution for the curing of poultry or poultry meat |
(2) Good Manufacturing Practice, and in accordance with B.22.021(e) |
||
| (3) Pumping pickle for the curing of pork, beef and lamb cuts |
(3) Good Manufacturing Practice, and in accordance with B.14.009(f) and B.14.031(h) |
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| (4) Unstandardized foods |
(4) Good Manufacturing Practice |
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| (5) Prepared poultry meat; Prepared poultry meat by-product; Prepared meat; Prepared meat by-product; Solid cut meat; Solid cut poultry meat |
(5) 0.5% total added phosphate, calculated as sodium phosphate, dibasic |
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| S.5 | Sodium Phosphate, monobasic | (1) Ice cream mix; Ice milk mix; Sherbet |
(1) Good Manufacturing Practice |
| (2) Injection or cover solution for the curing of poultry or poultry meat |
(2) Good Manufacturing Practice, and in accordance with B.22.021(e) |
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| (3) Pumping pickle for the curing of pork, beef and lamb cuts |
(3) Good Manufacturing Practice, and in accordance with B.14.009(f) and B.14.031(h) |
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| (4) Unstandardized foods |
(4) Good Manufacturing Practice |
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| (5) Prepared poultry meat; Prepared poultry meat by-product; Prepared meat; Prepared meat by-product; Solid cut meat; Solid cut poultry meat |
(5) 0.5% total added phosphate, calculated as sodium phosphate, dibasic |
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| S.6 | Sodium Pyrophosphate, tetrabasic | (1) Ice cream mix; Ice milk mix; Sherbet |
(1) Good Manufacturing Practice |
| (2) Meat tenderizers |
(2) Good Manufacturing Practice |
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| (3) Injection or cover solution for the curing of poultry or poultry meat |
(3) Good Manufacturing Practice, and in accordance with B.22.021(e) |
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| (4) Pumping pickle for the curing of pork, beef and lamb cuts |
(4) Good Manufacturing Practice, and in accordance with B.14.009(f) and B.14.031(h) |
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| (5) Unstandardized foods |
(5) Good Manufacturing Practice |
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| (6) Prepared poultry meat; Prepared poultry meat by-product; Prepared meat; Prepared meat by-product; Solid cut meat; Solid cut poultry meat |
(6) 0.5% total added phosphate, calculated as sodium phosphate, dibasic |
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| S.7 | Sodium Tripolyphosphate | (1) Injection or cover solution for the curing of poultry or poultry meat |
(1) Good Manufacturing Practice, and in accordance with B.22.021(e) |
| (2) Meat tenderizers |
(2) Good Manufacturing Practice |
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| (3) Pumping pickle for the curing of pork, beef and lamb cuts |
(3) Good Manufacturing Practice, and in accordance with B.14.009(f) and B.14.031(h) |
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| (4) Unstandardized foods |
(4) Good Manufacturing Practice |
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| (5) Prepared poultry meat; Prepared poultry meat by-product; Prepared meat; Prepared meat by-product; Solid cut meat; Solid cut poultry meat |
(5) 0.5% total added phosphate, calculated as sodium phosphate, dibasic |
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| (6) Canned seafoods |
(6) Used singly or in any combination with sodium acid pyrophosphate, sodium hexametaphosphate or trisodium pyrophosphate, total added phosphate not to exceed 0.5% calculated as sodium phosphate, dibasic |
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| S.8 | Stearyl Citrate | Margarine | 0.01% of the fat content. If citric acid esters of mono- and di-glycerides, monoglyceride citrate or monoisopropyl citrate, singly or in combination, is also used, the total must not exceed 0.01% of the fat content |
| T.1 | Trisodium Pyrophosphate | (1) Canned seafoods |
(1) Used singly or in any combination with sodium acid pyrophosphate, sodium hexametaphosphate or sodium tripolyphosphate, total added phosphate not to exceed 0.5% calculated as sodium phosphate, dibasic |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
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| (3) Injection or cover solution for the curing of poultry or poultry meat |
(3) Good Manufacturing Practice. Total added phosphate in the cured poultry or cured poultry meat not to exceed 0.5%, calculated as sodium phosphate, dibasic. If the cured poultry or cured poultry meat containing added phosphate is cooked solid cut poultry meat, it must contain a meat protein content of not less than 12%. If the cured poultry or cured poultry meat containing added phosphate is uncooked solid cut poultry meat, it must contain a meat protein content of not less than 10%. A bone or visible fat layer shall not be included in the calculation used to determine the meat protein content of the cooked or uncooked solid cut poultry meat. |
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| (4) Pumping pickle for the curing of pork, beef and lamb cuts |
(4) Good Manufacturing Practice. Total added phosphate in the cured pork, beef or lamb cut not to exceed 0.5%, calculated as sodium phosphate, dibasic. Except for side bacon, Wiltshire bacon, pork jowls, salt pork and salt beef, if the cured pork, beef or lamb cut containing added phosphate is cooked solid cut meat, it must contain a meat protein content of not less than 12%. Except for side bacon, Wiltshire bacon, pork jowls, salt pork and salt beef, if the cured pork, beef or lamb cut containing added phosphate is uncooked solid cut meat, it must contain a meat protein content of not less than 10%. A bone or visible fat layer shall not be included in the calculation used to determine the meat protein content of the cooked or uncooked solid cut meat. |
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| (5) Prepared meat for which a minimum total protein content or a minimum meat protein content is prescribed in Division 14; Prepared meat by-product for which a minimum total protein content or a minimum meat protein content is prescribed in Division 14; Prepared poultry meat for which a minimum total protein content or a minimum meat protein requirement is prescribed in Division 22; Prepared poultry meat by-product for which a minimum total protein content or a minimum meat protein requirement is prescribed in Division 22 |
(5) Total added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic. |
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| (6) Solid cut meat except side bacon, Wiltshire bacon, pork jowls, salt pork and salt beef |
(6) Total added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic. If cooked, the solid cut meat containing added phosphate must contain a meat protein content of not less than 12%. If uncooked, the solid cut meat containing added phosphate must contain a meat protein content of not less than 10%. A bone or visible fat layer shall not be included in any calculation used to determine the meat protein content of the cooked or uncooked solid cut meat. |
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| (7) Side bacon; Wiltshire bacon; Pork jowls; Salt pork; Salt beef |
(7) Total added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic. |
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| (8) Solid cut poultry meat |
(8) Total added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic. If cooked, the solid cut poultry meat containing added phosphate must contain a meat protein content of not less than 12%. If uncooked, the solid cut poultry meat containing added phosphate must contain a meat protein content of not less than 10%. A bone or visible fat layer shall not be included in any calculation used to determine the meat protein content of the cooked or uncooked solid cut poultry meat. |
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Document Reference Numbers: NOM/ADM-0043; NOM/ADM-0034C; NOM/ADM-0034
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