ARCHIVED - 4. List of Permitted Emulsifying, Gelling, Stabilizing or Thickening 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 Emulsifying, Gelling, Stabilizing or Thickening Agents sets out authorized food additives used to form or maintain a uniform emulsion of two or more phases in a food, impart a particular food texture through the formation of a gel, maintain a uniform dispersion of two or more ingredients in a food, or modify the viscosity of a food. It is incorporated by reference in the Marketing Authorization for Food Additives That May Be Used as Emulsifying, Gelling, Stabilizing or Thickening 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: 2015-03-04
Date issued: 2016-11-29
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 | Acacia Gum | (1) Cream; French dressing; (naming the flavour) Milk; Mustard pickles; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; Relishes; Salad dressing; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids |
(1) Good Manufacturing Practice |
| (2) Ice milk mix; Ice milk |
(2) 0.5% in accordance with the requirements of section B.08.071 |
||
| (3) Ice cream mix; Ice cream |
(3) 0.5% in accordance with the requirements of section B.08.061 |
||
| (4) Sherbet |
(4) 0.75% in accordance with the requirements of section B.08.063 |
||
| (5) Unstandardized foods |
(5) Good Manufacturing Practice |
||
| (6) Calorie-reduced margarine |
(6) 0.5% in accordance with the requirements of section B.09.017 |
||
| (7) Canned asparagus; Canned green beans; Canned peas ; Canned wax beans |
(7) 1.0% in accordance with the requirements of clause B.11.002(d)(viii)(C) |
||
| A.1A | Acacia Gum modified with octenyl succinic anhydride (OSA) |
(1) French dressing; Icings; Salad dressing; Unstandardized dressings; Unstandardized sauces |
(1) 1.0% |
| (2) Unstandardized beverages |
(2) 0.1% |
||
| (3) Unstandardized flavouring preparations |
(3) 0.05% |
||
| A.2 | Acetylated Mono- glycerides | Unstandardized foods | Good Manufacturing Practice |
| A.3 | Acetylated Tartaric Acid Esters of Mono- and Di-glycerides |
(1) Bread |
(1) 6,000 p.p.m. of flour |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| (3) Infant formulas based on crystalline amino acids |
(3) 0.024% as consumed |
||
| A.4 | Agar | (1) Brawn; Canned (naming the poultry); Cream; Headcheese; Meat binder or (naming the meat product) binder where sold for use in prepared meat or prepared meat by-product in which a gelling agent is a permitted ingredient; Meat by-product loaf; Meat loaf; Mustard pickles; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; (naming the fruit) Jelly with pectin; Potted meat; Potted meat by-product; Relishes |
(1) Good Manufacturing Practice |
| (2) Ice milk mix; Ice milk |
(2) 0.5% in accordance with the requirements of section B.08.071 |
||
| (3) Ice cream mix, Ice cream |
(3) 0.5% in accordance with the requirements of section B.08.061 |
||
| (4) Sherbet |
(4) 0.75% in accordance with the requirements of section B.08.063 |
||
| (5) Unstandardized foods |
(5) Good Manufacturing Practice |
||
| (6) Calorie-reduced margarine |
(6) 0.5% in accordance with the requirements of section B.09.017 |
||
| (7) Prepared fish or prepared meat (Division 21) |
(7) Good Manufacturing Practice in accordance with the requirements of B.21.006 |
||
| A.5 | Algin | (1) Ale; Beer; Cream; French dressing; Malt liquor; Mustard pickles; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; Porter; Relishes; Salad dressing; Stout |
(1) Good Manufacturing Practice |
| (2) Infant formula |
(2) 0.03% as consumed. If used in combination with carrageenan or guar gum or both, the total not to exceed 0.03% |
||
| (3) Cottage cheese; Creamed cottage cheese |
(3) 0.5% in accordance with the requirements of sections B.08.051 and B.08.052 |
||
| (4) Sherbet |
(4) 0.75% in accordance with the requirements of section B.08.063 |
||
| (5) Unstandardized foods |
(5) Good Manufacturing Practice |
||
| (6) Calorie-reduced margarine |
(6) 0.5% in accordance with the requirements of section B.09.017 |
||
| (7) Sour cream |
(7) 0.5% in accordance with the requirements of clause B.08.077(b)(vii)(A) |
||
| (8) Canned asparagus; Canned green beans; Canned peas; Canned wax beans |
(8) 1.0% in accordance with the requirements of clause B.11.002(d)(viii)(C) |
||
| (9) Infant formula based on isolated amino acids or protein hydrolysates, or both |
(9) 0.1% as consumed. If used in combination with carrageenan or guar gum or both, the total not to exceed 0.1% |
||
| (10) Lactose-free infant formula based on milk protein |
(10) 0.05% as consumed. If used in combination with carrageenan or guar gum or both, the total not to exceed 0.05% |
||
| (11) Ice cream mix; Ice cream |
(11) 0.5% in accordance with the requirements of section B.08.061 |
||
| (12) Ice milk mix; Ice milk |
(12) 0.5% in accordance with the requirements of section B.08.071 |
||
| A.6 | Alginic Acid | Same foods as listed for Algin | Same levels as prescribed for Algin |
| A.7 | Ammonium Alginate | Same foods as listed for Algin | Same levels as prescribed for Algin |
| A.8 | Ammonium Carrageenan | (1) Ale; Beer; Brawn; Canned (naming the poultry); Cream; French dressing; Headcheese; (naming the fruit) Jelly with pectin; Light beer; Malt liquor; Meat binder (when sold for use in prepared meat or prepared meat by-products in which a gelling agent is a permitted ingredient); Meat by-product loaf; Meat loaf; (naming the flavour) Milk; Mustard pickles; Porter; Potted meat; Potted meat by-product; Relishes; Salad dressing; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids; Stout |
(1) Good Manufacturing Practice |
| (2) Cottage cheese; Creamed cottage cheese |
(2) 0.5% in accordance with the requirements of sections B.08.051 and B.08.052 |
||
| (3) Evaporated milk |
(3) 0.015% |
||
| (4) Sherbet |
(4) 0.75% in accordance with the requirements of section B.08.063 |
||
| (5) Concentrated partly skimmed milk; Evaporated partly skimmed milk |
(5) 0.01% |
||
| (6) Infant formula based on isolated amino acids or protein hydrolysates, or both |
(6) 0.1% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.1% |
||
| (7) Infant formula |
(7) 0.03% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.03% |
||
| (8) Unstandardized foods |
(8) Good Manufacturing Practice |
||
| (9) Calorie-reduced margarine |
(9) 0.5%, in accordance with the requirements of section B.09.017 |
||
| (10) Sour cream |
(10) 0.5%, in accordance with the requirements of clause B.08.077(b)(vii)(A) |
||
| (11) Canned asparagus; Canned green beans; Canned peas; Canned wax beans |
(11) 1.0% in accordance with the requirements of clause B.11.002(d)(viii)(C) |
||
| (12) Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients) |
(12) 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8 |
||
| (13) Lactose-free infant formula based on milk protein |
(13) 0.05% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.05% |
||
| (14) Ice cream mix; Ice cream |
(14) 0.5% in accordance with the requirements of section B.08.061 |
||
| (15) Ice milk mix; Ice milk |
(15) 0.5% in accordance with the requirements of section B.08.071 |
||
| (16) Prepared fish or prepared meat (Division 21) |
(16) Good Manufacturing Practice in accordance with the requirements of B.21.006 |
||
| A.9 | Ammonium Furcelleran | Same foods as listed for Furcelleran | Same levels as prescribed for Furcelleran |
| A.9A | Ammonium Salt of Phosphorylated Glyceride | (1) Bread; Cream; Mustard pickles; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; Relishes |
(1) Good Manufacturing Practice |
| (2) Ice milk mix; Ice milk |
(2) 0.5% in accordance with the requirements of section B.08.071 |
||
| (3) Ice cream mix; Ice cream |
(3) 0.5% in accordance with the requirements of section B.08.061 |
||
| (4) Sherbet |
(4) 0.75% in accordance with the requirements of section B.08.063 |
||
| (5) Unstandardized foods |
(5) Good Manufacturing Practice |
||
| (6) Chocolate products; Cocoa products |
(6) 0.7% in accordance with the requirements of sections B.04.006. B.04.007, B.04.008, B.04.009, B.04.010 and B.04.011 |
||
| A.10 | Arabino-galactan | (1) Essential oils; Pie filling mixes; Pudding mixes; Unstandardized beverage bases; Unstandardized beverage mixes; Unstandardized dressing |
(1) Good Manufacturing Practice |
| B.1 | Baker's yeast Glycan |
Unstandardized foods | Good Manufacturing Practice |
| C.1 | Calcium Alginate | Same foods as listed for Algin | Same levels as prescribed for Algin |
| C.2 | Calcium Carbonate | (1) Unstandardized Foods |
(1) Good Manufacturing Practice |
| (2) A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n) |
(2) Good Manufacturing Practice |
||
| C.3 | Calcium Carrageenan | (1) Ale; Beer; Brawn; Canned (naming the poultry); Cream; French dressing; Headcheese; (naming the fruit) Jelly with pectin; Light beer; Malt liquor; Meat binder (when sold for use in prepared meat or prepared meat by-products in which a gelling agent is a permitted ingredient); Meat by-product loaf; Meat loaf; (naming the flavour) Milk; Mustard pickles; Porter; Potted meat; Potted meat by-product; Relishes; Salad dressing; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids; Stout |
(1) Good Manufacturing Practice |
| (2) Cottage cheese; Creamed cottage cheese |
(2) 0.5% in accordance with the requirements of section B.08.051 and B.08.052 |
||
| (3) Evaporated milk |
(3) 0.015% |
||
| (4) Sherbet |
(4) 0.75% in accordance with the requirements of section B.08.063 |
||
| (5) Evaporated partly skimmed milk; Concentrated partly skimmed milk; |
(5) 0.01% |
||
| (6) Infant formula based on isolated amino acids or protein hydrolysates, or both |
(6) 0.1% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.1% |
||
| (7) Infant formula |
(7) 0.03% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.03% |
||
| (8) Unstandardized foods |
(8) Good Manufacturing Practice |
||
| (9) Calorie-reduced margarine |
(9) 0.5%, in accordance with the requirements of section B.09.017 |
||
| (10) Sour cream |
(10) 0.5%, in accordance with the requirements of clause B.08.077(b)(vii)(A) |
||
| (11) Canned asparagus; Canned green beans; Canned peas; Canned wax beans |
(11) 1.0% in accordance with the requirements of clause B.11.002(d)(viii)(C) |
||
| (12) Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients) |
(12) 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8 |
||
| (13) Lactose-free infant formula based on milk protein |
(13) 0.05% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.05% |
||
| (14) Ice cream mix; Ice cream |
(14) 0.5% in accordance with the requirements of section B.08.061 |
||
| (15) Ice milk mix; Ice milk |
(15) 0.5% in accordance with the requirements of section B.08.071 |
||
| (16) Prepared fish or prepared meat (Division 21) |
(16) Good Manufacturing Practice in accordance with the requirements of B.21.006 |
||
| C.4 | Calcium Citrate | (1) 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) |
(1) 4.0%. If any combination of calcium phosphate dibasic, potassium phosphate dibasic, potassium phosphate tribasic, sodium acid pyrophosphate, sodium aluminum phosphate, sodium hexametaphosphate, sodium phosphate dibasic, sodium phosphate monobasic, sodium phosphate tribasic, sodium potassium hexametaphosphate, sodium pyrophosphate tetrabasic, calcium citrate, potassium citrate, sodium citrate, sodium potassium tartrate, sodium tartrate or sodium gluconate is used, the total amount of these salts not to exceed 4.0% when calculated as anhydrous salts and the total amount of phosphate salts, calculated as anhydrous salts, not to exceed 3.5%. |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| C.5 | Calcium Furcelleran | Same foods as listed for Furcelleran | Same levels as prescribed for Furcelleran |
| C.6 | Calcium Gluconate | Unstandardized foods | Good Manufacturing Practice |
| C.7 | Calcium Glycerophosphate | Unstandardized dessert mixes | Good Manufacturing Practice |
| C.8 | Calcium Hypophosphite | Unstandardized dessert mixes | Good Manufacturing Practice |
| C.9 | Calcium Phosphate, dibasic | (1) 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) |
(1) 3.5%. If any combination of calcium phosphate dibasic, potassium phosphate dibasic, potassium phosphate tribasic, sodium acid pyrophosphate, sodium aluminum phosphate, sodium hexametaphosphate, sodium phosphate dibasic, sodium phosphate monobasic, sodium phosphate tribasic, sodium potassium hexametaphosphate, sodium pyrophosphate tetrabasic, calcium citrate, potassium citrate, sodium citrate, sodium potassium tartrate, sodium tartrate or sodium gluconate is used, the amount of phosphate salts, calculated as anhydrous salts, not to exceed 3.5% and total anhydrous salts not to exceed 4.0%. |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| C.10 | Calcium Phosphate, tribasic | Unstandardized foods | Good Manufacturing Practice |
| C.11 | Calcium Sulphate | (1) Ice milk mix; Ice milk |
(1) 0.5% in accordance with the requirements of section B.08.071 |
| (2) Ice cream mix; Ice cream |
(2) 0.5% in accordance with the requirements of section B.08.061 |
||
| (3) Sherbet |
(3) 0.75% in accordance with the requirements of section B.08.063 |
||
| (4) Unstandardized foods |
(4) Good Manufacturing Practice |
||
| (5) Creamed cottage cheese |
(5) 0.05% in accordance with the requirements of section B.08.052 |
||
| (6) Cream for whipping, heat-treated above 100°C |
(6) 0.005% |
||
| (7) A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n) |
(7) 0.06% |
||
| C.12 | Calcium Tartrate | Unstandardized foods | Good Manufacturing Practice |
| C.13 | Carboxymethyl Cellulose | Same foods as listed for Sodium Carboxymethyl Cellulose | Same levels as prescribed for Sodium Carboxymethyl Cellulose |
| C.14 | Carob Bean Gum | (1) Cream; French dressing; Mustard pickles; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; Relishes; Salad dressing |
(1) Good Manufacturing Practice |
| (2) Cottage cheese; Creamed cottage cheese; |
(2) 0.5% in accordance with the requirements of sections B.08.051 and B.08.052 |
||
| (3) Ice cream mix; Ice cream |
(3) 0.5% in accordance with the requirements of section B.08.061 |
||
| (4) Ice milk mix; Ice milk |
(4) 0.5% in accordance with the requirements of section B.08.071 |
||
| (5) Calorie-reduced margarine |
(5) 0.5% in accordance with the requirements of paragraph B.09.017(b) |
||
| (6) Sherbet |
(6) 0.75% in accordance with the requirements of section B.08.063 |
||
| (7) Sour cream |
(7) 0.5% in accordance with the requirements of clause B.08.077(b)(vii)(A) |
||
| (8) Unstandardized foods |
(8) Good Manufacturing Practice |
||
| (9) Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients) |
(9) 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8 |
||
| C.15 | Carrageenan | (1) Ale; Beer; Brawn; Canned (naming the poultry); Cream; French dressing; Headcheese; (naming the fruit) Jelly with pectin; Light beer; Malt liquor; Meat binder (when sold for use in prepared meat or prepared meat by-products in which a gelling agent is a permitted ingredient); Meat by-product loaf; Meat loaf; (naming the flavour) Milk; Mustard pickles; Porter; Potted meat; Potted meat by-product; Relishes; Salad dressing; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids; Stout; Squid meat intended for processing |
(1) Good Manufacturing Practice |
| (2) Cottage cheese; Creamed cottage cheese |
(2) 0.5% in accordance with the requirements of sections B.08.051 and B.08.052 |
||
| (3) Evaporated milk |
(3) 0.015% |
||
| (4) Sherbet |
(4) 0.75% in accordance with the requirements of section B.08.063 |
||
| (5) Concentrated partly skimmed milk; Evaporated partly skimmed milk; Frozen fish fillets; Frozen prepared fish fillets |
(5) 0.01% |
||
| (6) Infant formula based on isolated amino acids or protein hydrolysates, or both |
(6) 0.1% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.1% |
||
| (7) Infant formula |
(7) 0.03% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.03% |
||
| (8) Unstandardized foods |
(8) Good Manufacturing Practice |
||
| (9) Calorie-reduced margarine |
(9) 0.5% in accordance with the requirements of section B.09.017 |
||
| (10) Sour cream |
(10) 0.5%, in accordance with the requirements of clause B.08.077(b)(vii)(A) |
||
| (11) Canned asparagus; Canned green beans; Canned peas; Canned wax beans |
(11) 1.0% in accordance with the requirements of clause B.11.002(d)(viii)(C) |
||
| (12) Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients) |
(12) 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8 |
||
| (13) Lactose-free infant formula based on milk protein |
(13) 0.05% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.05% |
||
| (14) Ice cream mix; Ice cream |
(14) 0.5% in accordance with the requirements of section B.08.061 |
||
| (15) Ice milk mix; Ice milk |
(15) 0.5% in accordance with the requirements of section B.08.071 |
||
| (16) Prepared fish or prepared meat (Division 21) |
(16) Good Manufacturing Practice in accordance with the requirements of B.21.006 |
||
| C.17 | Cellulose Gum | Same foods as listed for Sodium Carboxymethyl Cellulose | Same levels as prescribed for Sodium Carboxymethyl Cellulose |
| C.18 | Citric Acid Esters of Mono- and Di-glycerides | (1) Infant formula based on crystalline amino acids or protein hydrolysates, or both |
(1) 0.155% as consumed |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| F.1 | Furcelleran | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| (3) Calorie-reduced margarine |
(3) 0.5% in accordance with the requirements of section B.09.017 |
||
| (4) Canned asparagus; Canned green beans; Canned peas; Canned waxed beans |
(4) 1.0% in accordance with the requirements of clause B.11.002(d)(viii)(C) |
||
| G.1 | Gelatin | (1) Brawn; Canned (naming the poultry); Cream; Headcheese; Meat binder or (naming the meat product) binder where sold for use in prepared meat or prepared meat by-product in which a gelling agent is a permitted ingredient; Meat by-product loaf; Meat loaf; Mustard pickles; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; (naming the fruit) Jelly with pectin; Potted meat; Potted meat by-product; Prepared hams, shoulders, butts, picnics and backs; Relishes |
(1) Good Manufacturing Practice |
| (2) Cottage cheese; Creamed cottage cheese |
(2) 0.5% in accordance with the requirements of sections B.08.051 and B.08.052 |
||
| (3) Sherbet |
(3) 0.75% in accordance with the requirements of section B.08.063 |
||
| (4) Sour cream |
(4) 0.5% in accordance with the requirements of clause B.08.077(b)(vii)(A) |
||
| (5) Unstandardized Foods |
(5) Good Manufacturing Practice |
||
| (6) Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients) |
(6) 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8 |
||
| (7) Ice cream mix; Ice cream |
(7) 0.5% in accordance with the requirements of section B.08.061 |
||
| (8) Ice milk mix; Ice milk |
(8) 0.5% in accordance with the requirements of section B.08.071 |
||
| (9) Prepared fish or prepared meat (Division 21) |
(9) Good Manufacturing Practice in accordance with the requirements of B.21.006 |
||
| (10) Calorie-reduced margarine |
(10) 1.0% |
||
| G.2 | Gellan Gum | (1) Frostings; Unstandardized confectionery |
(1) 0.5% |
| (2) Aspics; Unstandardized fruit spreads; Unstandardized processed fruit products |
(2) 0.3% |
||
| (3) Calorie-reduced margarine |
(3) 0.25%. If used in combination with other stabilizing agents, the total amount of combined stabilizing agents shall not exceed 0.5% |
||
| (4) Unstandardized dairy products |
(4) 0.15% |
||
| (5) Filling mixes; Fillings; French dressing; Pudding mixes; Puddings; Salad dressing; Unstandardized dressings; Unstandardized gelatins |
(5) 0.1% |
||
| (6) Baking mixes; Unstandardized bakery products |
(6) 0.1% of the dry mix |
||
| (7) Topping mixes; Toppings; Unstandardized sauces; Unstandardized table syrups |
(7) 0.05% |
||
| (8) Unstandardized beverages |
(8) 0.08% |
||
| (9) Snack foods |
(9) 0.1% |
||
| (10) Reduced fats spreads |
(10) 0.25% |
||
| G.3 | Guar Gum | (1) Bread; Cream; French dressing; Mincemeat; Mustard pickles; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; Relishes; Salad dressing |
(1) Good Manufacturing Practice |
| (2) Cottage cheese; Creamed cottage cheese; |
(2) 0.5% in accordance with the requirements of sections B.08.051 and B.08.052 |
||
| (3) Infant formula |
(3) 0.03% as consumed. If used in combination with algin or carrageenan or both, the total not to exceed 0.03% |
||
| (4) Sherbet |
(4) 0.75% in accordance with the requirements of section B.08.063 |
||
| (5) Unstandardized foods |
(5) Good Manufacturing Practice |
||
| (6) Calorie-reduced margarine |
(6) 0.5% in accordance with the requirements of section B.09.017 |
||
| (7) Sour cream |
(7) 0.5% in accordance with the requirements of clause B.08.077(b)(vii)(A) |
||
| (8) Canned asparagus; Canned green beans; Canned peas; Canned waxed beans |
(8) 1.0% in accordance with the requirements of clause B.11.002(d)(viii)(C) |
||
| (9) Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients) |
(9) 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8 |
||
| (10) Infant formula based on isolated amino acids or protein hydrolysates, or both |
(10) 0.1% as consumed. If used in combination with algin or carrageenan or both, the total not to exceed 0.1% |
||
| (11) Lactose-free infant formula based on milk protein |
(11) 0.05% as consumed. If used in combination with algin or carrageenan or both, the total not to exceed 0.05% |
||
| (12) Ice cream mix; Ice cream |
(12) 0.5% in accordance with the requirements of section B.08.061 |
||
| (13) Ice milk mix; Ice milk |
(13) 0.5% in accordance with the requirements of section B.08.071 |
||
| G.4 | Gum Arabic | Same foods as listed for Acacia Gum | Same level as prescribed for Acacia Gum |
| H.1 | Hydroxylated Lecithin | (1) Chocolate products; Cocoa products |
(1) 1.0% in accordance with the requirements of sections B.04.006. B.04.007, B.04.008, B.04.009, B.04.010 and B.04.011 |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| H.1A | Hydroxypropyl Cellulose | Unstandardized foods | Good Manufacturing Practice |
| H.2 | Hydroxypropyl Methylcellulose | (1) French dressing; (naming the flavour) Milk; Mustard pickles; Relishes; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids; Salad dressing |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| I.1 | Irish Moss Gelose | (1) Ale; Beer; Brawn; Canned (naming the poultry); Cream; French dressing; Headcheese; (naming the fruit) Jelly with pectin; Light beer; Malt liquor; Meat binder (when sold for use in prepared meat or prepared meat by-products in which a gelling agent is a permitted ingredient); Meat by-product loaf; Meat loaf; (naming the flavour) Milk; Mustard pickles; Porter; Potted meat; Potted meat by-product; Relishes; Salad dressing; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids; Stout |
(1) Good Manufacturing Practice |
| (2) Cottage cheese; Creamed cottage cheese |
(2) 0.5% in accordance with the requirements of sections B.08.051 and B.08.052 |
||
| (3) Evaporated milk |
(3) 0.015% |
||
| (4) Sherbet |
(4) 0.75% in accordance with the requirements of section B.08.063 |
||
| (5) Evaporated partly skimmed milk; Concentrated partly skimmed milk |
(5) 0.01% |
||
| (6) Infant formula based on isolated amino acids or protein hydrolysates, or both |
(6) 0.1% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.1% |
||
| (7) Infant formula |
(7) 0.03% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.03% |
||
| (8) Unstandardized foods |
(8) Good Manufacturing Practice |
||
| (9) Calorie-reduced margarine |
(9) 0.5%, in accordance with the requirements of section B.09.017 |
||
| (10) Sour cream |
(10) 0.5%, in accordance with the requirements of clause B.08.077(b)(vii)(A) |
||
| (11) Canned asparagus; Canned green beans; Canned peas; Canned wax beans |
(11) 1.0% in accordance with the requirements of clause B.11.002(d)(viii)(C) |
||
| (12) Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients) |
(12) 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8 |
||
| (13) Lactose-free infant formula based on milk protein |
(13) 0.05% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.05% |
||
| (14) Prepared fish or prepared meat (Division 21) |
(14) Good Manufacturing Practice in accordance with the requirements of B.21.006 |
||
| (15) Ice cream mix; Ice cream |
(15) 0.5% in accordance with the requirements of section B.08.061 |
||
| (16) Ice milk mix; Ice milk |
(16) 0.5% in accordance with the requirements of section B.08.071 |
||
| K.1 | Karaya Gum | (1) French dressing; (naming the flavour) Milk; Mustard pickles; Relishes; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids; Salad dressing |
(1) Good Manufacturing Practice |
| (2) Cottage cheese; Creamed cottage cheese |
(2) 0.5% in accordance with the requirements of sections B.08.051 and B.08.052 |
||
| (3) Sherbet |
(3) 0.75% in accordance with the requirements of section B.08.063 |
||
| (4) Unstandardized foods |
(4) Good Manufacturing Practice |
||
| (5) Calorie-reduced margarine |
(5) 0.5% in accordance with the requirements of section B.09.017 |
||
| (6) Ice cream mix; Ice cream |
(6) 0.5% in accordance with the requirements of section B.08.061 |
||
| (7) Ice milk mix; Ice milk |
(7) 0.5% in accordance with the requirements of section B.08.071 |
||
| L.1 | Lactylated Mono- and Di-glycerides | (1) Shortening |
(1) 8.0% (except that the total combined mono- and di-glycerides and lactylated mono- and di-glycerides must not exceed 20.0% of the shortening) |
| (2) Unstandardized foods |
(2) 8.0% of the fat content |
||
| L.1A | Lactylic Esters of Fatty Acids | Unstandardized foods | Good Manufacturing Practice |
| L.2 | Lecithin | (1) Bread; Cream; (naming the flavour) Milk; Mustard pickles; Relishes; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids |
(1) Good Manufacturing Practice |
| (2) Ice milk mix; Ice milk |
(2) 0.5%, singly or in combination with other emulsifiers |
||
| (3) Infant formula |
(3) 0.3% as consumed |
||
| (4) Sherbet |
(4) 0.75% in accordance with the requirements of section B.08.063 |
||
| (5) Unstandardized foods |
(5) Good Manufacturing Practice |
||
| (6) Margarine |
(6) 0.2% |
||
| (7) Calorie-reduced margarine |
(7) 0.5% |
||
| (8) 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) |
(8) 0.2% |
||
| (9) Ice cream mix; Ice cream |
(9) 0.5% in accordance with the requirements of section B.08.061 |
||
| (10) Milk powder |
(10) 0.5% |
||
| (11) Chocolate products; Cocoa products |
(11) 1.0% in accordance with the requirements of sections B.04.006. B.04.007, B.04.008, B.04.009, B.04.010 and B.04.011 |
||
| L.3 | Locust Bean Gum | Same foods as listed for Carob Bean Gum | Same levels as prescribed for Carob Bean Gum |
| M.1 | Magnesium Chloride | Tofu | 0.3%, calculated as the anhydrous salt |
| M.2 | Methylcellulose | (1) Ale; Beer; French dressing; Light beer; Malt liquor; Porter; Salad dressing; Stout |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| M.3 | Methyl Ethyl Cellulose | Unstandardized foods | Good Manufacturing Practice |
| M.4 | Monoglycerides | (1) Bread; Cream; Fish paste |
(1) Good Manufacturing Practice |
| (2) Chocolate products; Cocoa products |
(2) 1.5% in accordance with the requirements of sections B.04.006. B.04.007, B.04.008, B.04.009, B.04.010 and B.04.011. |
||
| (3) Ice cream mix; Ice milk mix |
(3) A total of 0.5% of stabilizing agents in accordance with the requirements of subparagraphs B.08.061(b)(vi) and B.08.071(b)(vi) |
||
| (4) Creamed cottage cheese |
(4) Good Manufacturing Practice in accordance with the requirements of B.08.052 |
||
| (5) Infant formula |
(5) 0.25% as consumed |
||
| (6) Sausage casings |
(6) 0.35% of the casing |
||
| (7) Margarine |
(7) 0.5% |
||
| (8) Sherbet |
(8) 0.75% in accordance with the requirements of section B.08.063 |
||
| (9) Shortening |
(9) 10.0% (except that the total combined mono- and di-glycerides and lactylated mono- and di-glycerides must not exceed 20.0% of the shortening) |
||
| (10) Sour Cream |
(10) 0.3% in accordance with the requirements of section B.08.077 |
||
| (11) Unstandardized Foods |
(11) Good Manufacturing Practice |
||
| (12) 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) |
(12) 0.5% in accordance with the requirements of sections B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4 |
||
| (13) Headcheese; Meat and meat by-product loaf; Meat by-product loaf; Meat binder; Meat loaf; Prepared meat; Prepared meat by-product; Prepared poultry meat; Prepared poultry meat by-product; Preserved meat; Preserved meat by-product; Preserved poultry meat; Preserved poultry meat by-product; Sausage; Unstandardized fish products |
(13) Good Manufacturing Practice |
||
| M.5 | Mono- and Di-glycerides | (1) Bread; Cream; Fish paste |
(1) Good Manufacturing Practice |
| (2) Chocolate products; Cocoa products |
(2) 1.5% in accordance with the requirements of sections B.04.006. B.04.007, B.04.008, B.04.009, B.04.010 and B.04.011 |
||
| (3) Ice cream mix; Ice milk mix |
(3) A total of 0.5% of stabilizing agents in accordance with the requirements of subparagraphs B.08.061(b)(vi) and B.08.071(b)(vi) |
||
| (4) Cottage cheese; Creamed cottage cheese |
(4) Good Manufacturing Practice in accordance with the requirements of sections B.08.051 and B.08.052 |
||
| (5) Infant formula |
(5) 0.25% as consumed |
||
| (6) Sausage casings |
(6) 0.35% of the casing |
||
| (7) Margarine |
(7) 0.5% |
||
| (8) Sherbet |
(8) 0.75% in accordance with the requirements of section B.08.063 |
||
| (9) Shortening |
(9) 10.0% (except that the total combined mono- and di-glycerides and lactylated mono- and di-glycerides must not exceed 20.0% of the shortening) |
||
| (10) Sour cream |
(10) 0.3% in accordance with the requirements of section B.08.077 |
||
| (11) Unstandardized Foods |
(11) Good Manufacturing Practice |
||
| (12) 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) |
(12) 0.5% in accordance with the requirements of sections B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4 |
||
| M.6 | Monosodium Salts of Phosphorylated Mono- and Di-glycerides | Edible vegetable oil-based cookware coating emulsions | 4.0% |
| O.1 | Oat Gum | Unstandardized Foods | Good Manufacturing Practice |
| P.1 | Pectin | (1) Apple (or rhubarb) and (naming the fruit) Jam; Cream; Fig marmalade with pectin; French dressing; Mincemeat; Mustard pickles; (naming the citrus fruit) Marmalade with pectin; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; Pineapple marmalade with pectin; Relishes; Salad dressing |
(1) Good Manufacturing Practice |
| (2) Fig marmalade; (naming the fruit) Jelly; (naming the fruit) Jam; Pineapple marmalade |
(2) Good Manufacturing Practice in accordance with the requirements of sections B.11.201, B.11.222 and B.11.240 |
||
| (3) Ice milk mix; Ice milk |
(3) 0.5% in accordance with the requirements of section B.08.071 |
||
| (4) Sour cream |
(4) 0.5% in accordance with the requirement of clause B.08.077(b)(vii)(A) |
||
| (5) Sherbet |
(5) 0.75% in accordance with the requirements of section B.08.063 |
||
| (6) Unstandardized foods |
(6) Good Manufacturing Practice |
||
| (7) Ice cream mix; Ice cream |
(7) 0.5% in accordance with the requirements of section B.08.061 |
||
| P.1A | Polyglycerol Esters of Fatty Acids | (1) Unstandardized foods |
(1) Good Manufacturing Practice |
| (2) Vegetable oils |
(2) 0.025% |
||
| (3) Calorie-reduced margarine |
(3) 0.2% in accordance with the requirements of paragraph B.09.017(c) |
||
| P.1B | Polyglycerol Esters of Interesterified Castor Oil Fatty Acids |
(1) Chocolate products |
(1) 0.5% in accordance with the requirements of sections B.04.006, B.04.007, B.04.008 and B.04.009 |
| (2) Unstandardized chocolate flavoured confectionery coatings |
(2) 0.25% |
||
| (3) Edible vegetable oil-based pan coating emulsions for use on baking pans |
(3) 2.0% |
||
| P.2 | Polyoxyethylene (20) Sorbitan Monooleate (Polysorbate 80) |
(1) Sherbet |
(1) 0.1%. If Polyoxyethylene (20) sorbitan tristearate is also used, the total must not exceed 0.1%. If used in combination with other stabilizing agents, the total amount of combined stabilizing agents shall not exceed 0.75% |
| (2) Unstandardized frozen desserts |
(2) 0.1% |
||
| (3) Pickles and relishes |
(3) 0.05% |
||
| (4) Unstandardized beverage bases; Unstandardized beverage mixes |
(4) 0.05% of the beverage. If sorbitan monostearate is also used the total must not exceed 0.05% of the beverage |
||
| (5) Imitation dry cream mix |
(5) 0.1%. If Polyoxyethylene (20) sorbitan monostearate, Polyoxyethylene (20) sorbitan tristearate or Sorbitan monostearate, either singly or in combination is also used, the total must not exceed 0.4% |
||
| (6) Whipped vegetable oil topping |
(6) 0.05%. If Polyoxyethylene (20) sorbitan monostearate, Polyoxyethylene (20) sorbitan tristearate or Sorbitan monostearate, either singly or in combination is also used, the total must not exceed 0.4% |
||
| (7) Cake icing; Cake icing mix |
(7) 0.5% of the finished cake icing. If Polyoxyethylene (20) sorbitan monostearate, or Sorbitan monostearate, either singly or in combination is also used, the total must not exceed 0.5% of the finished cake icing |
||
| (8) Salt |
(8) 10 p.p.m. in accordance with the requirements of section B.17.001 |
||
| (9) Whipped cream |
(9) 0.1% |
||
| (10) Breath freshener products |
(10) 100 p.p.m. |
||
| (11) Creamed cottage cheese |
(11) 80 p.p.m. in accordance with the requirements of B.08.052 |
||
| (12) Spice oils and spice oleoresins for use in pumping pickle employed in the curing of preserved meat or preserved meat by-product (Division 14) |
(12) 0.2% of the pumping pickle |
||
| (13) Sausage casings |
(13) 0.15% of the casing |
||
| (14) Liquid Smoke Flavours |
(14) Good Manufacturing Practice. Residues of Polysorbate 80 must not exceed 275 p.p.m. in the finished food |
||
| (15) Vegetable oils |
(15) 0.125% |
||
| (16) Annatto formulations |
(16) 25% of the total colour formulation |
||
| (17) Turmeric formulations |
(17) 50% of the total colour formulation |
||
| (18) Liquid smoke flavour concentrate |
(18) Good Manufacturing Practice. Residues of Polysorbate 80 must not exceed 0.3% in the finished food. |
||
| (19) Unstandardized salad dressings |
(19) 0.25% |
||
| (20) Ice cream mix; Ice cream |
(20) 0.1%. If Polyoxyethylene (20) sorbitan tristearate is also used, the total must not exceed 0.1%. If used in combination with other stabilizing agents, the total amount of combined stabilizing agents shall not exceed 0.5% |
||
| (21) Ice milk mix ; Ice milk |
(21) 0.1%. If Polyoxyethylene (20) sorbitan tristearate is also used, the total must not exceed 0.1%. If used in combination with other stabilizing agents, the total amount of combined stabilizing agents shall not exceed 0.5% |
||
| (22) Seasonings for use in boneless (naming the poultry), brawn, canned (naming the poultry), headcheese, prepared meat (Division 14), prepared poultry meat, or preserved meat (Division 14) |
(22) Good Manufacturing Practice. Residues of polysorbate 80 must not exceed 0.15% in the finished food containing the seasoning preparation |
||
| (23) Rice-based ready-to-eat cereals |
(23) 0.1% |
||
| P.3 | Polyoxyethylene (20) Sorbitan Monostearate (Polysorbate 60) |
(1) Imitation dry cream mix; Whipped vegetable oil topping |
(1) 0.4%. If Polyoxyethylene (20) sorbitan tristearate, Sorbitan monostearate or Polyoxyethylene (20) sorbitan monooleate, either singly or in combination is also used, the total must not exceed 0.4%, except that in the case of whipped vegetable oil topping a combination of Polyoxyethylene (20) sorbitan monostearate and Sorbitan monostearate may be used in excess of 0.4%, if the amount of the Polyoxyethylene (20) sorbitan monostearate does not exceed 0.77% and the amount of Sorbitan monostearate does not exceed 0.27% of the whipped vegetable oil topping |
| (2) Cakes |
(2) 0.5% on a dry weight basis. If Polyoxyethylene (20) sorbitan tristearate is also used, the total must not exceed 0.5% on a dry weight basis |
||
| (3) Cakes; Cake mixes |
(3) 0.5% on a dry weight basis. If Sorbitan monostearate is also used, the total must not exceed 0.7% on a dry weight basis |
||
| (4) Unstandardized confectionery coatings and unstandardized moulded confectionery products for use as confectionery or in baking |
(4) 0.5%. If any combination of Polyoxyethylene (20) Sorbitan tristearate, Sorbitan monostearate or Sorbitan tristearate are all used the total must not exceed 1.0% |
||
| (5) Cake icing; Cake icing mix |
(5) 0.5% of the finished cake icing. If Sorbitan monostearate or Polyoxyethylene (20) sorbitan mono-oleate either singly or in combination is also used, the total must not exceed 0.5% of the finished cake icing |
||
| (6) Pie fillings; Puddings |
(6) 0.5% on a dry weight basis |
||
| (7) Unstandardized beverage bases; Unstandardized beverage mixes |
(7) 0.05% of the beverage. If Sorbitan monostearate is also used the total must not exceed 0.05% of the beverage |
||
| (8) Sour Cream Substitute |
(8) 0.1% |
||
| (9) Unstandardized dressings; Unstandardized prepared canned cooking sauces |
(9) 0.3% |
||
| (10) Fat base formulation for self-basting of poultry by injection |
(10) 0.25% |
||
| (11) Unstandardized dips; Unstandardized sandwich spreads |
(11) 0.2% |
||
| (12) Dry soup base or mix |
(12) 250 p.p.m. in soup as consumed |
||
| (13) Dry batter coating mixes |
(13) 0.5% of the dry mix |
||
| (14) Prepared alcoholic cocktails |
(14) 120 p.p.m. in beverage as consumed |
||
| (15) Vegetable oil creaming agent; Vegetable oil topping mix |
(15) 0.4%. If Polyoxyethylene (20) sorbitan tristearate or Sorbitan monostearate, either singly or in combination is also used, the total must not exceed 0.4% |
||
| P.4 | Polyoxyethylene (20) Sorbitan Tristearate (Polysorbate 65) |
(1) (Naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids |
(1) 0.5% |
| (2) Sherbet |
(2) 0.1%. If Polyoxyethylene (20) sorbitan monooleate is also used, the total must not exceed 0.1%. If used in combination with other stabilizing agents, the total amount of combined stabilizing agents shall not exceed 0.75% |
||
| (3) Unstandardized frozen desserts |
(3) 0.1% |
||
| (4) Cakes |
(4) 0.3% on a dry weight basis. If Polyoxyethylene (20) sorbitan monostearate is also used, the total must not exceed 0.5% on a dry weight basis |
||
| (5) Unstandardized confectionery coatings |
(5) 0.5%. If any combination of Polyoxyethylene (20) sorbitan monostearate, Sorbitan monostearate, or Sorbitan tristearate are also used, the total must not exceed 1.0% |
||
| (6) Unstandardized beverage bases; Unstandardized beverage mixes |
(6) 0.05% of the beverage. If Sorbitan monostearate is also used, the total must not exceed 0.05% of the beverage |
||
| (7) Imitation dry cream mix; Whipped vegetable oil topping |
(7) 0.4%. If Polyoxyethylene (20) sorbitan monostearate, Sorbitan monostearate or Polyoxyethylene (20) sorbitan monooleate, either singly or in combination is also used, the total must not exceed 0.4% |
||
| (8) Breath freshener products |
(8) 200 p.p.m. |
||
| (9) Ice cream mix; Ice cream |
(9) 0.1%. If Polyoxyethylene (20) sorbitan monooleate is also used, the total must not exceed 0.1%. If used in combination with other stabilizing agents, the total amount of combined stabilizing agents shall not exceed 0.75% 0.5% |
||
| (10) Ice milk mix; Ice milk |
(10) 0.1%. If Polyoxyethylene (20) sorbitan monooleate is also used, the total must not exceed 0.1%. If used in combination with other stabilizing agents, the total amount of combined stabilizing agents shall not exceed 0.75% 0.5% |
||
| (11) Vegetable oil creaming agent; Vegetable oil topping mix |
(11) 0.4%. If Polyoxyethylene (20) sorbitan monostearate or Sorbitan monostearate, either singly or in combination is also used, the total must not exceed 0.4% |
||
| P.5 | Polyoxyethylene (8) Stearate | Unstandardized bakery products | 0.4% |
| P.6 | Potassium Alginate | Same foods as listed for Algin | Same levels as prescribed for Algin |
| P.7 | Potassium Carrageenan | (1) Ale; Beer; Brawn; Canned (naming the poultry); Cream; French dressing; Headcheese; (naming the fruit) Jelly with pectin; Light beer; Malt liquor; Meat binder (when sold for use in prepared meat or prepared meat by-products in which a gelling agent is a permitted ingredient); Meat by-product loaf; Meat loaf; (naming the flavour) Milk; Mustard pickles; Porter; Potted meat; Potted meat by-product; Relishes; Salad dressing; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; Stout |
(1) Good Manufacturing Practice |
| (2) Cottage cheese; Creamed cottage cheese |
(2) 0.5% in accordance with the requirements of sections B.08.051 and B.08.052 |
||
| (3) Evaporated milk |
(3) 0.015% |
||
| (4) Sherbet |
(4) 0.75% in accordance with the requirements of section B.08.063 |
||
| (5) Concentrated partly skimmed milk; Evaporated partly skimmed milk |
(5) 0.01% |
||
| (6) Infant formula based on isolated amino acids or protein hydrolysates, or both |
(6) 0.1% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.1% |
||
| (7) Infant formula |
(7) 0.03% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.03% |
||
| (8) Unstandardized foods |
(8) Good Manufacturing Practice |
||
| (9) Calorie-reduced margarine |
(9) 0.5%, in accordance with the requirements of section B.09.017 |
||
| (10) Sour cream |
(10) 0.5%, in accordance with the requirements of clause B.08.077(b)(vii)(A) |
||
| (11) Canned asparagus; Canned green beans; Canned peas; Canned wax beans |
(11) 1.0% in accordance with the requirements of clause B.11.002(d)(viii)(C) |
||
| (12) Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients) |
(12) 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8 |
||
| (13) Lactose-free infant formula based on milk protein |
(13) 0.05% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.05% |
||
| (14) Prepared fish or prepared meat (Division 21) |
(14) Good Manufacturing Practice in accordance with the requirements of section B.21.006 |
||
| (15) Ice cream mix; Ice cream |
(15) 0.5% in accordance with the requirements in of section B.08.061 |
||
| (16) Ice milk mix; Ice milk |
(16) 0.5% in accordance with the requirements of section B.08.071 |
||
| P.8 | Potassium Chloride | Unstandardized foods | Good Manufacturing Practice |
| P.9 | Potassium Citrate | (1) 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) |
(1) 4.0%. If any combination of calcium phosphate dibasic, potassium phosphate dibasic, potassium phosphate tribasic, sodium acid pyrophosphate, sodium aluminum phosphate, sodium hexametaphosphate, sodium phosphate dibasic, sodium phosphate monobasic, sodium phosphate tribasic, sodium potassium hexametaphosphate, sodium pyrophosphate tetrabasic, calcium citrate, potassium citrate, sodium citrate, sodium potassium tartrate, sodium tartrate or sodium gluconate is used, the amount of phosphate salts, calculated as anhydrous salts, not to exceed 3.5% and total anhydrous salts not to exceed 4.0%. |
| P.10 | Potassium Furcelleran | Same foods as listed for Furcelleran | Same levels as prescribed for Furcelleran |
| P.11 | Potassium Phosphate, dibasic | (1) 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) |
(1) 3.5%. If any combination of calcium phosphate dibasic, potassium phosphate dibasic, potassium phosphate tribasic, sodium acid pyrophosphate, sodium aluminum phosphate, sodium hexametaphosphate, sodium phosphate dibasic, sodium phosphate monobasic, sodium phosphate tribasic, sodium potassium hexametaphosphate, sodium pyrophosphate tetrabasic, calcium citrate, potassium citrate, sodium citrate, sodium potassium tartrate, sodium tartrate or sodium gluconate is used, the amount of phosphate salts, calculated as anhydrous salts, not to exceed 3.5% and total anhydrous salts not to exceed 4.0%. |
| P.11A | Potassium Phosphate, tribasic | (1) 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) |
(1) 3.5%. If any combination of calcium phosphate dibasic, potassium phosphate dibasic, potassium phosphate tribasic, sodium acid pyrophosphate, sodium aluminum phosphate, sodium hexametaphosphate, sodium phosphate dibasic, sodium phosphate monobasic, sodium phosphate tribasic, sodium potassium hexametaphosphate, sodium pyrophosphate tetrabasic, calcium citrate, potassium citrate, sodium citrate, sodium potassium tartrate, sodium tartrate or sodium gluconate is used, the amount of phosphate salts, calculated as anhydrous salts, not to exceed 3.5% and total anhydrous salts not to exceed 4.0%. |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| P.11B | Potassium Pyrophosphate, tetrabasic | A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n) | 0.15% calculated as sodium phosphate, dibasic. If any combination of potassium pyrophosphate tetrabasic, potassium tripolyphosphate, sodium acid pyrophosphate, sodium hexametaphosphate, sodium potassium hexametaphosphate, sodium potassium tripolyphosphate, sodium pyrophosphate tetrabasic, sodium tripolyphosphate or sodium pyrophosphate tribasic is used, total added phosphate not to exceed 0.4%, calculated as sodium phosphate, dibasic. |
| P.11C | Potassium Tripolyphosphate | A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n) | 0.15% calculated as sodium phosphate, dibasic. If any combination of potassium pyrophosphate tetrabasic, potassium tripolyphosphate, sodium acid pyrophosphate, sodium hexametaphosphate, sodium potassium hexametaphosphate, sodium potassium tripolyphosphate, sodium pyrophosphate tetrabasic, sodium tripolyphosphate or sodium pyrophosphate tribasic is used, total added phosphate not to exceed 0.4%, calculated as sodium phosphate, dibasic. |
| P.12 | Propylene Glycol Alginate | (1) Ale; Beer; French dressing; Light beer; Malt liquor; Mustard pickles; Porter; Relishes; Salad dressing; Stout |
(1) Good Manufacturing Practice |
| (2) Cottage cheese; Creamed cottage cheese |
(2) 0.5% in accordance with the requirements of sections B.08.051 and B.08.052 |
||
| (3) Sherbet |
(3) 0.75% in accordance with the requirements of section B.08.063 |
||
| (4) Unstandardized foods |
(4) Good Manufacturing Practice |
||
| (5) Calorie-reduced margarine |
(5) 0.5% in accordance with the requirements of section B.09.017 |
||
| (6) Sour cream |
(6) 0.5% in accordance with the requirements of clause B.08.077(b)(vii)(A) |
||
| (7) Canned asparagus; Canned green beans; Canned peas; Canned wax beans |
(7) 1.0% in accordance with the requirements of clause B.11.002(d)(viii)(C) |
||
| (8) Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients) |
(8) 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8 |
||
| (9) Ice cream mix; Ice cream |
(9) 0.5% in accordance with the requirements of section B.08.061 |
||
| (10) Ice milk mix; Ice milk |
(10) 0.5% in accordance with the requirements of section B.08.071 |
||
| P.13 | Propylene Glycol Ether of Methylcellulose | Same foods as listed for Hydroxypropyl Methylcellulose | Same levels as prescribed for Hydroxypropyl Methylcellulose |
| P.14 | Propylene Glycol Mono Fatty Acid Esters | (1) Ice cream mix |
(1) 0.35% of the ice cream made from the mix |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| (3) Ice milk mix |
(3) 0.35% of the ice milk made from the mix |
||
| Q.1 | Quillaia extract (Type 2) | (1) Oil-based colouring formulations or unstandardized oil-based ingredients for use in chewing gum, non-carbonated water-based flavoured and sweetened beverages or unstandardized flavoured alcoholic beverages |
(1) Good Manufacturing Practice. The total amount of quillaia extract (Type 2) in the finished food not to exceed 50 p.p.m., calculated as saponin. |
| (2) Oil-based colouring formulations or unstandardized oil-based ingredients for use in dry sauce mixes, dry soup mixes, marinades for meat (Division 14) and poultry, ready-to-drink tea, savoury snack food, unstandardized beverage mixes, unstandardized carbonated non-alcoholic beverages or unstandardized vegetable juice |
(2) |
||
| (3) Oil-based colouring formulations or unstandardized oil-based ingredients for use in caffeinated energy drinks, sports drinks or beverages with vitamin and mineral nutrients added, except beverages with vitamins added in accordance with Part D of the Food and Drug Regulations |
(3) |
||
| (4) Unstandardized oil-based flavouring preparations |
(4) |
||
| S.1 | Sodium Acid Pyrophosphate | (1) 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) |
(1) 3.5%. If any combination of calcium phosphate dibasic, potassium phosphate dibasic, potassium phosphate tribasic, sodium acid pyrophosphate, sodium aluminum phosphate, sodium hexametaphosphate, sodium phosphate dibasic, sodium phosphate monobasic, sodium phosphate tribasic, sodium potassium hexametaphosphate, sodium pyrophosphate tetrabasic, calcium citrate, potassium citrate, sodium citrate, sodium potassium tartrate, sodium tartrate or sodium gluconate is used, the amount of phosphate salts, calculated as anhydrous salts, not to exceed 3.5% and total anhydrous salts not to exceed 4.0%. |
| (2) A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n) |
(2) 0.15% calculated as sodium phosphate, dibasic. If any combination of potassium pyrophosphate tetrabasic, potassium tripolyphosphate, sodium acid pyrophosphate, sodium hexametaphosphate, sodium potassium hexametaphosphate, sodium potassium tripolyphosphate, sodium pyrophosphate tetrabasic, sodium tripolyphospate or sodium pyrophosphate tribasic is used, total added phosphate not to exceed 0.4%, calculated as sodium phosphate, dibasic. |
||
| S.2 | Sodium Alginate | (1) Same foods as listed for Algin |
(1) Same levels as prescribed for Algin |
| (2) Coarse crystal salt |
(2) 15 p.p.m. |
||
| (3) Glaze of frozen fish |
(3) Good Manufacturing Practice |
||
| (4) Headcheese; Meat and meat by-product loaf; Meat binder; Meat by-product loaf; Meat loaf; Prepared meat; Prepared meat by-product; Prepared poultry meat; Prepared poultry meat by-product; Preserved meat; Preserved meat by-product; Preserved poultry meat; Preserved poultry meat by-product; Sausage; Unstandardized fish products |
(4) Good Manufacturing Practice |
||
| S.2A | Sodium Aluminum Phosphate | (1) 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) |
(1) 3.5%. If any combination of calcium phosphate dibasic, potassium phosphate dibasic, potassium phosphate tribasic, sodium acid pyrophosphate, sodium aluminum phosphate, sodium hexametaphosphate, sodium phosphate dibasic, sodium phosphate monobasic, sodium phosphate tribasic, sodium potassium hexametaphosphate, sodium pyrophosphate tetrabasic, calcium citrate, potassium citrate, sodium citrate, sodium potassium tartrate, sodium tartrate or sodium gluconate is used, the amount of phosphate salts, calculated as anhydrous salts, not to exceed 3.5% and total anhydrous salts not to exceed 4.0%. |
| S.3 | Sodium Carboxymethyl Cellulose | (1) Cream; French dressing; Mustard pickles; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; Relishes; Salad dressing |
(1) Good Manufacturing Practice |
| (2) Cottage cheese; Creamed cottage cheese |
(2) 0.5% in accordance with the requirements of sections B.08.051 and B.08.052 |
||
| (3) Sherbet |
(3) 0.75% in accordance with the requirements of section B.08.063 |
||
| (4) Unstandardized foods |
(4) Good Manufacturing Practice |
||
| (5) Glaze of frozen fish |
(5) Good Manufacturing Practice |
||
| (6) Processed cheese food; Processed cheese food with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients) |
(6) 0.5% in accordance with the requirements of sections B.08.040, B.08.041, B.08.041.1, B.08.041.2 |
||
| (7) Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients) |
(7) 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8 |
||
| (8) Ice cream mix; Ice cream |
(8) 0.5% in accordance with the requirements of section B.08.061 |
||
| (9) Ice milk mix; Ice milk |
(9) 0.5% in accordance with the requirements of section B.08.071 |
||
| S.4 | Sodium Carrageenan | (1) Ale; Beer; Brawn; Canned (naming the poultry); Cream; French dressing; Headcheese; (naming the fruit) Jelly with pectin; Light beer; Malt liquor; Meat binder (when sold for use in prepared meat or prepared meat by-products in which a gelling agent is a permitted ingredient); Meat by-product loaf; Meat loaf; (naming the flavour) Milk; Mustard pickles; Porter; Potted meat; Potted meat by-product; Relishes; Salad dressing; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; Stout |
(1) Good Manufacturing Practice |
| (2) Cottage cheese; Creamed cottage cheese |
(2) 0.5% in accordance with the requirements of sections B.08.051 and B.08.052 |
||
| (3) Evaporated milk |
(3) 0.015% |
||
| (4) Sherbet |
(4) 0.75% in accordance with the requirements of section B.08.063 |
||
| (5) Concentrated partly skimmed milk; Evaporated partly skimmed milk |
(5) 0.01% |
||
| (6) Infant formula based on isolated amino acids or protein hydrolysates, or both |
(6) 0.1% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.1% |
||
| (7) Infant formula |
(7) 0.03% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.03% |
||
| (8) Unstandardized foods |
(8) Good Manufacturing Practice |
||
| (9) Calorie-reduced margarine |
(9) 0.5%, in accordance with the requirements of section B.09.017 |
||
| (10) Sour cream |
(10) 0.5%, in accordance with the requirements of clause B.08.077(b)(vii)(A) |
||
| (11) Canned asparagus; Canned green beans; Canned peas; Canned wax beans |
(11) 1.0% in accordance with the requirements of clause B.11.002(d)(viii)(C) |
||
| (12) Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients) |
(12) 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8 |
||
| (13) Lactose-free infant formula based on milk protein |
(13) 0.05% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.05% |
||
| (14) Prepared fish or prepared meat (Division 21) |
(14) Good Manufacturing Practice in accordance with the requirements of section B.21.006 |
||
| (15) Ice cream mix; Ice cream |
(15) 0.5% in accordance with the requirements of section B.08.061 |
||
| (16) Ice milk mix; Ice milk |
(16) 0.5% in accordance with the requirements of section B.08.071 |
||
| S.5 | Sodium Cellulose Glycolate | Same foods as listed for Sodium Carboxymethyl Cellulose | Same levels as prescribed for Sodium Carboxymethyl Cellulose |
| S.6 | Sodium Citrate | (1) 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) |
(1) 4.0%. If any combination of calcium phosphate dibasic, potassium phosphate dibasic, potassium phosphate tribasic, sodium acid pyrophosphate, sodium aluminum phosphate, sodium hexametaphosphate, sodium phosphate dibasic, sodium phosphate monobasic, sodium phosphate tribasic, sodium potassium hexametaphosphate, sodium pyrophosphate tetrabasic, calcium citrate, potassium citrate, sodium citrate, sodium potassium tartrate, sodium tartrate or sodium gluconate is used, the amount of phosphate salts, calculated as anhydrous salts, not to exceed 3.5% and total anhydrous salts not to exceed 4.0%. |
| (2) Evaporated milk; evaporated partly skimmed milk or concentrated partly skimmed milk; evaporated skim milk or concentrated skim milk |
(2) 0.1% singly or in combination with sodium phosphate, dibasic |
||
| (3) Ice milk mix; Ice milk |
(3) 0.5% in accordance with the requirements of section B.08.071 |
||
| (4) Sherbet |
(4) 0.75% in accordance with the requirements of section B.08.063 |
||
| (5) Ice cream mix; Ice cream |
(5) 0.5% in accordance with the requirements of section B.08.061 |
||
| S.7 | Sodium Furcelleran | Same foods as listed for Furcelleran | Same levels as prescribed for Furcelleran |
| S.8 | Sodium Gluconate | (1) 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) |
(1) 4.0%. If any combination of calcium phosphate dibasic, potassium phosphate dibasic, potassium phosphate tribasic, sodium acid pyrophosphate, sodium aluminum phosphate, sodium hexametaphosphate, sodium phosphate dibasic, sodium phosphate monobasic, sodium phosphate tribasic, sodium potassium hexametaphosphate, sodium pyrophosphate tetrabasic, calcium citrate, potassium citrate, sodium citrate, sodium potassium tartrate, sodium tartrate or sodium gluconate is used, the amount of phosphate salts, calculated as anhydrous salts, not to exceed 3.5% and total anhydrous salts not to exceed 4.0%. |
| S.9 | Sodium Hexameta- phosphate | (1) Mustard pickles; Relishes |
(1) Good Manufacturing Practice |
| (2) Ice milk; Ice milk mix |
(2) 0.5% in accordance with the requirements of section B.08.071 |
||
| (3) Infant formula |
(3) 0.05% in the product as consumed. If used in combination with sodium potassium hexametaphosphate, total amount not to exceed 0.05% in the product as consumed, calculated as sodium hexametaphosphate. |
||
| (4) Sherbet |
(4) 0.75% in accordance with the requirements of section B.08.063 |
||
| (5) Unstandardized foods |
(5) Good Manufacturing Practice |
||
| (6) 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) |
(6) 3.5%. If any combination of calcium phosphate dibasic, potassium phosphate dibasic, potassium phosphate tribasic, sodium acid pyrophosphate, sodium aluminum phosphate, sodium hexametaphosphate, sodium phosphate dibasic, sodium phosphate monobasic, sodium phosphate tribasic, sodium potassium hexametaphosphate, sodium pyrophosphate tetrabasic, calcium citrate, potassium citrate, sodium citrate, sodium potassium tartrate, sodium tartrate or sodium gluconate is used, the amount of phosphate salts, calculated as anhydrous salts, not to exceed 3.5% and total anhydrous salts not to exceed 4.0%. |
||
| (7) A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n) |
(7) 0.15% calculated as sodium phosphate, dibasic. If any combination of potassium pyrophosphate tetrabasic, potassium tripolyphosphate, sodium acid pyrophosphate, sodium hexametaphosphate, sodium potassium hexametaphosphate, sodium potassium tripolyphosphate, sodium pyrophosphate tetrabasic, sodium tripolyphosphate or sodium pyrophosphate tribasic is used, total added phosphate not to exceed 0.4%, calculated as sodium phosphate, dibasic. |
||
| (8) Ice cream mix; Ice cream |
(8) 0.5% in accordance with the requirements of section B.08.061 |
||
| S.11 | Sodium Phosphate, dibasic | (1) Mustard pickles; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; Relishes |
(1) Good Manufacturing Practice |
| (2) Cottage cheese; Creamed cottage cheese |
(2) 0.5% in accordance with the requirements of sections B.08.051 and B.08.052 |
||
| (3) Evaporated milk; evaporated partly skimmed milk or concentrated partly skimmed milk; evaporated skim milk or concentrated skim milk |
(3) 0.1% singly or in combination with sodium citrate |
||
| (4) Sour cream |
(4) 0.05% in accordance with the requirements of clause B.08.077(b)(vii)(C) |
||
| (5) Unstandardized Foods |
(5) Good Manufacturing Practice |
||
| (6) 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) |
(6) 3.5%. If any combination of calcium phosphate dibasic, potassium phosphate dibasic, potassium phosphate tribasic, sodium acid pyrophosphate, sodium aluminum phosphate, sodium hexametaphosphate, sodium phosphate dibasic, sodium phosphate monobasic, sodium phosphate tribasic, sodium potassium hexametaphosphate, sodium pyrophosphate tetrabasic, calcium citrate, potassium citrate, sodium citrate, sodium potassium tartrate, sodium tartrate or sodium gluconate is used, the amount of phosphate salts, calculated as anhydrous salts, not to exceed 3.5% and total anhydrous salts not to exceed 4.0%. |
||
| S.12 | Sodium Phosphate, monobasic | (1) 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) |
(1) 3.5%. If any combination of calcium phosphate dibasic, potassium phosphate dibasic, potassium phosphate tribasic, sodium acid pyrophosphate, sodium aluminum phosphate, sodium hexametaphosphate, sodium phosphate dibasic, sodium phosphate monobasic, sodium phosphate tribasic, sodium potassium hexametaphosphate, sodium pyrophosphate tetrabasic, calcium citrate, potassium citrate, sodium citrate, sodium potassium tartrate, sodium tartrate or sodium gluconate is used, the amount of phosphate salts, calculated as anhydrous salts, not to exceed 3.5% and total anhydrous salts not to exceed 4.0%. |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| S.13 | Sodium Phosphate, tribasic | (1) 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) |
(1) 3.5%. If any combination of calcium phosphate dibasic, potassium phosphate dibasic, potassium phosphate tribasic, sodium acid pyrophosphate, sodium aluminum phosphate, sodium hexametaphosphate, sodium phosphate dibasic, sodium phosphate monobasic, sodium phosphate tribasic, sodium potassium hexametaphosphate, sodium pyrophosphate tetrabasic, calcium citrate, potassium citrate, sodium citrate, sodium potassium tartrate, sodium tartrate or sodium gluconate is used, the amount of phosphate salts, calculated as anhydrous salts, not to exceed 3.5% and total anhydrous salts not to exceed 4.0%. |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| S.13A | Sodium Potassium Hexameta-phosphate | (1) Mustard pickles; Relishes |
(1) Good Manufacturing Practice |
| (2) Ice milk; Ice milk mix |
(2) 0.5% in accordance with the requirements of section B.08.071 |
||
| (3) Infant formula |
(3) 0.05% in the product as consumed, calculated as sodium hexametaphosphate. If used in combination with sodium hexametaphosphate, total amount not to exceed 0.05% in the product as consumed, calculated as sodium hexametaphosphate. |
||
| (4) Sherbet |
(4) 0.75% in accordance with the requirements of section B.08.063 |
||
| (5) Unstandardized foods |
(5) Good Manufacturing Practice |
||
| (6) 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) |
(6) 3.5%. If any combination of calcium phosphate dibasic, potassium phosphate dibasic, potassium phosphate tribasic, sodium acid pyrophosphate, sodium aluminum phosphate, sodium hexametaphosphate, sodium phosphate dibasic, sodium phosphate monobasic, sodium phosphate tribasic, sodium potassium hexametaphosphate, sodium pyrophosphate tetrabasic, calcium citrate, potassium citrate, sodium citrate, sodium potassium tartrate, sodium tartrate or sodium gluconate is used, the amount of phosphate salts, calculated as anhydrous salts, not to exceed 3.5% and total anhydrous salts not to exceed 4.0%. |
||
| (7) A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n) |
(7) 0.15% calculated as sodium phosphate, dibasic. If any combination of potassium pyrophosphate tetrabasic, potassium tripolyphosphate, sodium acid pyrophosphate, sodium hexametaphosphate, sodium potassium hexametaphosphate, sodium potassium tripolyphosphate, sodium pyrophosphate tetrabasic, sodium tripolyphospate or sodium pyrophosphate tribasic is used, total added phosphate not to exceed 0.4%, calculated as sodium phosphate, dibasic. |
||
| (8) Ice cream mix; Ice cream |
(8) 0.5% in accordance with the requirements of section B.08.061 |
||
| S.14 | Sodium Potassium Tartrate | (1) 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) |
(1) 4.0%. If any combination of calcium phosphate dibasic, potassium phosphate dibasic, potassium phosphate tribasic, sodium acid pyrophosphate, sodium aluminum phosphate, sodium hexametaphosphate, sodium phosphate dibasic, sodium phosphate monobasic, sodium phosphate tribasic, sodium potassium hexametaphosphate, sodium pyrophosphate tetrabasic, calcium citrate, potassium citrate, sodium citrate, sodium potassium tartrate, sodium tartrate or sodium gluconate is used, the amount of phosphate salts, calculated as anhydrous salts, not to exceed 3.5% and total anhydrous salts not to exceed 4.0%. |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| S.14A | Sodium Potassium Tripolyphosphate | A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n) | 0.15% calculated as sodium phosphate, dibasic. If any combination of potassium pyrophosphate tetrabasic, potassium tripolyphosphate, sodium acid pyrophosphate, sodium hexametaphosphate, sodium potassium hexametaphosphate, sodium potassium tripolyphosphate, sodium pyrophosphate tetrabasic, sodium tripolyphosphate or sodium pyrophosphate tribasic is used, total added phosphate not to exceed 0.4%, calculated as sodium phosphate, dibasic. |
| S.15 | Sodium Pyrophosphate, tetrabasic | (1) 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) |
(1) 3.5%. If any combination of calcium phosphate dibasic, potassium phosphate dibasic, potassium phosphate tribasic, sodium acid pyrophosphate, sodium aluminum phosphate, sodium hexametaphosphate, sodium phosphate dibasic, sodium phosphate monobasic, sodium phosphate tribasic, sodium potassium hexametaphosphate, sodium pyrophosphate tetrabasic, calcium citrate, potassium citrate, sodium citrate, sodium potassium tartrate, sodium tartrate or sodium gluconate is used, the amount of phosphate salts, calculated as anhydrous salts, not to exceed 3.5% and total anhydrous salts not to exceed 4.0%. |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
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| (3) A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n) |
(3) 0.15% calculated as sodium phosphate, dibasic. If any combination of potassium pyrophosphate tetrabasic, potassium tripolyphosphate, sodium acid pyrophosphate, sodium hexametaphosphate, sodium potassium hexametaphosphate, sodium potassium tripolyphosphate, sodium pyrophosphate tetrabasic, sodium tripolyphosphate or sodium pyrophosphate tribasic is used, total added phosphate not to exceed 0.4%, calculated as sodium phosphate, dibasic. |
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| S.15A | Sodium pyrophosphate, tribasic | A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n) | 0.15% calculated as sodium phosphate, dibasic. If any combination of potassium pyrophosphate tetrabasic, potassium tripolyphosphate, sodium acid pyrophosphate, sodium hexametaphosphate, sodium potassium hexametaphosphate, sodium potassium tripolyphosphate, sodium pyrophosphate tetrabasic, sodium tripolyphosphate or sodium pyrophosphate tribasic is used, total added phosphate not to exceed 0.4%, calculated as sodium phosphate, dibasic. |
| S.15B | Sodium Stearoyl-2-Lactylate | (1) Icing and icing mixes (2) Fillings and filling mixes (3) Puddings and pudding mixes (4) Sour cream substitutes (5) Vegetable oil creaming agents (6) Batter mix (7) Unstandardized cream-based liquors (8) French dressing; Salad dressing (9) Soups |
(1) 0.4% of dry ingredient weight (2) 0.5% of dry ingredient weight (3) 0.2% of the finished product (4) 1.0% of dry ingredient weight (5) 2.0% of dry ingredient weight (6) 0.75% of dry ingredient weight (7) 0.35% of the finished product (8) 0.4% of the finished product (9) 0.2% of the finished product |
| S.15C | Sodium Stearate | (1) Fillings; Icings; Unstandardized bakery products; Unstandardized confectionery |
(1) Good Manufacturing Practice |
| S.16 | Sodium Tartrate | (1) 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) |
(1) 4.0%. If any combination of calcium phosphate dibasic, potassium phosphate dibasic, potassium phosphate tribasic, sodium acid pyrophosphate, sodium aluminum phosphate, sodium hexametaphosphate, sodium phosphate dibasic, sodium phosphate monobasic, sodium phosphate tribasic, sodium potassium hexametaphosphate, sodium pyrophosphate tetrabasic, calcium citrate, potassium citrate, sodium citrate, sodium potassium tartrate, sodium tartrate or sodium gluconate is used, the amount of phosphate salts, calculated as anhydrous salts, not to exceed 3.5% and total anhydrous salts not to exceed 4.0%. |
| S.16A | Sodium Tripolyphosphate | A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n) | 0.15% calculated as sodium phosphate, dibasic. If any combination of potassium pyrophosphate tetrabasic, potassium tripolyphosphate, sodium acid pyrophosphate, sodium hexametaphosphate, sodium potassium hexametaphosphate, sodium potassium tripolyphosphate, sodium pyrophosphate tetrabasic, sodium tripolyphosphate or sodium pyrophosphate tribasic is used, total added phosphate not to exceed 0.4%, calculated as sodium phosphate, dibasic. |
| S.18 | Sorbitan Monostearate | (1) Imitation dry cream mix; Whipped vegetable oil topping |
(1) 0.4%. If Polyoxyethylene (20) sorbitan tristearate, Polyoxyethylene (20) sorbitan monostearate or Polyoxyethylene (20) sorbitan monooleate, either singly or in combination is also used, the total must not exceed 0.4%, except that in the case of whipped vegetable oil topping a combination of Sorbitan monostearate and Polyoxyethylene (20) sorbitan monostearate may be used in excess of 0.4% if the amount of Sorbitan monostearate does not exceed 0.27% and the amount of Polyoxyethylene (20) sorbitan monostearate does not exceed 0.77% of the weight of the whipped vegetable oil topping |
| (2) Cake; Cake mix |
(2) 0.6% on a dry weight basis. If Polyoxyethylene (20) sorbitan monostearate is also used, the total must not exceed 0.7% on a dry weight basis |
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| (3) Unstandardized confectionery coatings and unstandardized moulded confectionery products for use as confectionery or in baking |
(3) 1.0%. If any combination of Polyoxyethylene (20) sorbitan monostearate, Polyoxyethylene (20) sorbitan tristrearate or Sorbitan tristearate are also used, the total must not exceed 1.0% |
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| (4) Cake icing; Cake icing mix |
(4) 0.5% of the finished cake icing. If Polyoxyethylene (20) sorbitan monooleate or Polyoxyethylene (20) sorbitan monostearate, either singly or in combination is also used, the total must not exceed 0.5% of the finished cake icing |
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| (5) Unstandardized beverage bases; Unstandardized beverage mixes |
(5) 0.05% of the beverage. If Polyoxyethylene (20) sorbitan monooleate is also used, the total must not exceed 0.05% of the beverage. If Polyoxyethylene (20) sorbitan monostearate is also used, the total must not exceed 0.05% of the beverage. If Polyoxyethylene (20) sorbitan tristearate is also used, the total must not exceed 0.05% of the beverage |
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| (6) Dry soup base or mix |
(6) 250 p.p.m. in soup as consumed |
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| (7) Dried yeast |
(7) 1.5% (Residues of sorbitan monostearate in bread and other yeast leavened bakery products not to exceed 0.05%). |
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| (8) Chocolate products |
(8) 1.0% in accordance with the requirements of sections B.04.006. B.04.007, B.04.008 and B.04.009 |
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| (9) Puddings |
(9) 0.5% |
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| (10) Vegetable oil creaming agent; Vegetable oil topping mix |
(10) 0.4%. If Polyoxyethylene (20) sorbitan tristearate or Polyoxyethylene (20) sorbitan monostearate either singly or in combination is also used, the total must not exceed 0.4% |
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| S.18A | Sorbitan trioleate | Sausage casings | 0.35% of the casing |
| S.18B | Sorbitan Tristearate | (1) Margarine; Shortening |
(1) 1.0% |
| (2) Unstandardized confectionery coatings and unstandardized moulded confectionery products for use as a confectionery or in baking |
(2) 1.0% If any combination of Polyoxyethylene (20) sorbitan monostearate, Polyoxyethylene (20) sorbitan tristearate or Sorbitan monostearate are also used, the total must not exceed 1.0% |
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| (3) Ice cream mix |
(3) 0.035% of the ice cream made from the mix |
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| (4) Unstandardized frozen desserts |
(4) 0.035% |
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| S.19 | Stearyl Monoglyceridyl Citrate | Shortening | Good Manufacturing Practice |
| S.20 | Sucrose Esters of Fatty Acids | (1) Carotenoid colour preparations |
(1) 1.5% |
| (2) Unstandardized confectionery; Unstandardized confectionery coatings |
(2) 0.5% |
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| (3) Whipped vegetable oil topping |
(3) 1% |
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| (4) Unstandardized frozen dessert coatings |
(4) 2% |
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| (5) Unstandardized frozen non-dairy desserts |
(5) 0.1% |
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| S.21 | Sucrose Monoesters of Lauric, Palmitic or Stearic Acid | Unstandardized beverages; Unstandardized beverage concentrates; Unstandardized beverage mixes | 0.0145% in beverages as consumed |
| T.2 | [Repealed, SOR/2006-91, s. 5] | ||
| T.3 | Tragacanth Gum | (1) French dressing; Mustard pickles; Salad dressing; Relishes |
(1) Good Manufacturing Practice |
| (2) Cottage cheese; Creamed cottage cheese |
(2) 0.5% in accordance with the requirements of sections B.08.051 and B.08.052 |
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| (3) Sherbet |
(3) 0.75% in accordance with the requirements of section B.08.063 |
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| (4) Lumpfish Caviar |
(4) 1.0% |
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| (5) Unstandardized foods |
(5) Good Manufacturing Practice |
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| (6) Calorie-reduced margarine |
(6) 0.5% in accordance with the requirements of section B.09.017 |
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| (7) Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients) |
(7) 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8 |
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| (8) Minced prepared fish or prepared meat, other than lumpfish caviar; Minced preserved fish or preserved meat (Division 21) |
(8) 0.75% |
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| (9) Ice cream mix; Ice cream |
(9) 0.5% in accordance with the requirements of section B.08.061 |
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| (10) Ice milk mix; Ice milk |
(10) 0.5% in accordance with the requirements of section B.08.071 |
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| X.1 | Xanthan Gum | (1) French Dressing; Salad Dressing; Unstandardized Foods |
(1) Good Manufacturing Practice |
| (2) Cottage Cheese; Creamed Cottage Cheese |
(2) 0.5%in accordance with the requirements of sections B.08.051 and B.08.052 |
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| (3) Calorie-reduced margarine |
(3) 0.5% in accordance with the requirements of section B.09.017 |
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| (4) Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients) |
(4) 0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8 |
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| (5) Mustard pickles; Relishes |
(5) 0.1% |
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| (6) Ice cream mix |
(6) 0.1% or, if used in combination with microcrystalline cellulose and other stabilizing agents, the total amount of combined stabilizing agents and microcrystalline cellulose shall not exceed 0.5% |
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| (7) Ice milk mix |
(7) 0.1% or, if used in combination with other stabilizing agents, the total amount of combined stabilizing agents shall not exceed 0.5% |
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| (8) Sherbet |
(8) 0.1% or, if used in combination with other stabilizing agents, the total amount of combined stabilizing agents shall not exceed 0.75% |
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| (9) Cream for whipping, heat-treated above 100°C |
(9) 0.02% |
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| (10) Sour cream |
(10) 0.5% singly or in any combination with algin, carob bean gum, carrageenan, gelatin, guar gum, pectin or propylene glycol alginate. |
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| (11) Fish roe (caviar) |
(11) Good Manufacturing Practice |
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| (12) Infant formula based on isolated amino acids or protein hydrolysates, or both |
(12) 0.075% as consumed |
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Document Reference Number: NOM/ADM-0083; NOM/ADM-0069; NOM/ADM-0060; NOM/ADM-0048; NOM/ADM-0044; NOM/ADM-0040; NOM/ADM-0036; NOM/ADM-0015, NOM/ADM-0014, NOM/ADM-0005
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