14. List of Permitted Yeast Foods (Lists of Permitted Food Additives)

Supersedes: 2013-04-17
Date published: 2024-12-18

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List of Permitted Yeast Foods
Column 1 Column 2 Column 3 Column 4 Column 5
Item Food additive Source Food Purpose of use Maximum level of use, maximum level of residue and other conditions Notes
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 NOM/ADM-0008
(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

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