ARCHIVED - 15. List of Permitted Carrier or Extraction Solvents (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 Carrier or Extraction Solvents sets out authorized food additives used to dissolve, dilute, extract, disperse, deliver or otherwise physically modify a component, ingredient, food additive or other food, without exerting any other effect on its own. It is incorporated by reference in the Marketing Authorization for Food Additives That May Be Used as Carrier or Extraction Solvents.
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.
Date issued: 2012-10-30
| Item No. | Column 1 Additive |
Column 2 Permitted in or Upon |
Column 3 Maximum Residue |
Column 4 Maximum Level of Use and Other Conditions |
|---|---|---|---|---|
| 1. | Acetone | (1) Spice extracts; Natural extractives |
(1) 30 p.p.m. |
|
| (2) Meat and Egg Marking Inks |
(2) Good Manufacturing Practice |
|||
| 2. | Benzyl Alcohol | (1) (naming the flavour) Flavour (Division 10) |
(1) Good Manufacturing Practice |
|
| (2) Unstandardized flavouring preparations |
(2) Good Manufacturing Practice |
|||
| 3. | 1,3-Butylene Glycol | (1) (naming the flavour) Flavour (Division 10) |
(1) Good Manufacturing Practice |
|
| (2) Unstandardized flavouring preparations |
(2) Good Manufacturing Practice |
|||
| 3.1 | Carbon Dioxide | (1) Green coffee beans and tea leaves for decaffeination purposes |
(1) Good Manufacturing Practice |
|
| (2) Hop extract in accordance with subparagraph B.02.130(b)(v) and paragraph B.02.133(b); Natural extractives; (naming the flavour) Flavour (Division 10); Pre-isomerized hop extract in accordance with subparagraph B.02.134(1)(a)(ii); Spice extracts; |
(2) Good Manufacturing Practice |
|||
| (3) Egg Products |
(3) Good Manufacturing Practice |
|||
| (4) Cocoa powder |
(4) Good Manufacturing Practice |
|||
| 4. | Castor Oil | Annatto butter colour; Annatto margarine colour; Oil-soluble annatto; | Good Manufacturing Practice | |
| 4.1 | Citric Acid Esters of Mono- and Di-glycerides | (1) Natural extractives; Spice extracts |
(1) Good Manufacturing Practice |
|
| (2) Unstandardized flavouring preparations |
(2) Good Manufacturing Practice |
|||
| 5. | Ethyl Acetate | (1) Natural extractives; (naming the flavour) Flavour (Division 10); Spice extracts; |
(1) Good Manufacturing Practice |
|
| (2) Unstandardized flavouring preparations |
(2) Good Manufacturing Practice |
|||
| (3) Green coffee beans for decaffeination purposes |
(3) 10 p.p.m. in both roasted and decaffeinated soluble (instant) coffee |
|||
| (4) Tea leaves for decaffeination purposes |
(4) 50 p.p.m. |
|||
| 6. | Ethyl Alcohol (Ethanol) | (1) Natural extractives; (naming the flavour) Flavour (Division 10); Spice extracts; |
(1) Good Manufacturing Practice |
|
| (2) Unstandardized flavouring preparations |
(2) Good Manufacturing Practice |
|||
| (3) Colour mixtures and preparations (Division 6) |
(3) Good Manufacturing Practice |
|||
| (4) Meat and Egg Marking Inks |
(4) Good Manufacturing Practice |
|||
| (5) Food additive preparations |
(5) Good Manufacturing Practice |
|||
| (6) Hop extract in accordance with subparagraph B.02.130(b)(v) and paragraph B.02.133(b); Pre-isomerized hop extract in accordance with subparagraph B.02.134(1)(a)(iii) |
(6) Good Manufacturing Practice |
|||
| 6.A | Ethyl alcohol denatured with methanol | Vegetable oil seed meals | 10 p.p.m. methanol | |
| 7. | [Repealed, SOR/82-406, s. 1] | |||
| 8. | Glycerol (Glycerin) | (1) (naming the flavour) Extract; (naming the flavour) Essence; (naming the flavour) Flavour (Division 10) |
(1) Good Manufacturing Practice |
|
| (2) Unstandardized flavouring preparations |
(2) Good Manufacturing Practice |
|||
| (3) Colour mixtures and preparations (Division 6) |
(3) Good Manufacturing Practice |
|||
| (4) Food additive preparations |
(4) Good Manufacturing Practice |
|||
| 9. | Glyceryl diacetate | (1) (naming the flavour) Flavour (Division 10) |
(1) Good Manufacturing Practice |
|
| (2) Unstandardized flavouring preparations |
(2) Good Manufacturing Practice |
|||
| 10. | Glyceryl triacetate (Triacetin) | (1) (naming the flavour) Flavour (Division 10) |
(1) Good Manufacturing Practice |
|
| (2) Unstandardized flavouring preparations |
(2) Good Manufacturing Practice |
|||
| 11. | Glyceryl tributyrate (Tributyrin) | (1) (naming the flavour) Flavour (Division 10) |
(1) Good Manufacturing Practice |
|
| (2) Unstandardized flavouring preparations |
(2) Good Manufacturing Practice |
|||
| 12. | Hexane | (1) Natural extractives; Spice extracts; |
(1) 25 p.p.m. |
|
| (2) Hop extract in accordance with subparagraph B.02.130(b)(v) and paragraph B.02.133(a) |
(2) 2.2% |
|||
| (3) Vegetable fats and oils |
(3) 10 p.p.m. |
|||
| (4) Vegetable oil seed meals |
(4) 10 p.p.m. |
|||
| (5) Pre-isomerized hop extract in accordance with subparagraph B.02.134(1)(a)(i) and subsection B.02.134(2) |
(5) 1.5 p.p.m. per percent iso-alpha acid content of the pre-isomerized hop extract |
|||
| 13. | Isopropyl alcohol (Isopropanol) | (1) Natural extractives; Spice extracts |
(1) 50 p.p.m. |
|
| (2) Fish protein |
(2) 0.15% |
|||
| (3) (naming the flavour) Flavour (Division 10) |
(3) Good Manufacturing Practice |
|||
| (4) Unstandardized flavouring preparations |
(4) Good Manufacturing Practice |
|||
| (5) Meat and Egg Marking Inks |
(5) Good Manufacturing Practice |
|||
| 14. | Methyl Alcohol (methanol) | (1) Natural extractives; Spice extracts; |
(1) 50 p.p.m. |
|
| (2) Hop extract in accordance with subparagraph B.02.130(b)(v) and paragraph B.02.133(a) |
(2) 2.2% |
|||
| (3) Meat and Egg Marking Inks |
(3) Good Manufacturing Practice |
|||
| 14.1 | Methyl ethyl ketone (2-Butanone) | Natural extractives; Spice extracts | 50 p.p.m. | |
| 15. | Methylene Chloride (Dichloro-methane) | (1) Natural extractives; Spice extracts |
(1) 30 p.p.m. |
|
| (2) Hop extract in accordance with subparagraph B.02.130(b)(v) and paragraph B.02.133(a) |
(2) 2.2% in hop extract |
|||
| (3) Green coffee beans and Tea leaves for decaffeination purposes |
(3) 10 p.p.m. in decaffeinated roasted coffee, decaffeinated soluble (instant) coffee, decaffeinated tea leaves and decaffeinated instant tea |
|||
| 16. | Monoglycerides and diglycerides | (1) (naming the flavour) Flavour (Division 10) |
(1) Good Manufacturing Practice |
|
| (2) Oil-soluble annatto; Annatto butter colour; Annatto margarine colour |
(2) Good Manufacturing Practice |
|||
| (3) Unstandardized flavouring preparations |
(3) Good Manufacturing Practice |
|||
| (4) Food additive preparations |
(4) Good Manufacturing Practice |
|||
| 17. | Monoglyceride citrate | (1) Natural extractives; Spice extracts |
(1) Good Manufacturing Practice |
|
| (2) Unstandardized flavouring preparations |
(2) Good Manufacturing Practice |
|||
| 18. | 2-Nitropropane | Vegetable oils | 0.5 p.p.m. | |
| 19. | 1,2-Propylene glycol (1,2-propanediol) | (1) (naming the flavour) Extract; (naming the flavour) Essence; (naming the flavour) Flavour (Division 10) |
(1) Good Manufacturing Practice |
|
| (2) Oil-soluble annatto; Annatto butter colour; Annatto margarine colour |
(2) Good Manufacturing Practice |
|||
| (3) Unstandardized flavouring preparations |
(3) Good Manufacturing Practice |
|||
| (4) Colour mixtures and preparations (Division 6) |
(4) Good Manufacturing Practice |
|||
| (5) Food additive preparations |
(5) Good Manufacturing Practice |
|||
| 20. | Propylene glycol mono-esters and diesters of fat-forming fatty acids | Oil-soluble annatto; Annatto butter colour; Annatto margarine colour | Good Manufacturing Practice | |
| 21. | Triethyl citrate | (1) (naming the flavour) Flavour (Division 10) |
(1) Good Manufacturing Practice |
|
| (2) Unstandardized flavouring preparations |
(2) Good Manufacturing Practice |
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