4. List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (Lists of Permitted Food Additives)

A.1

Acacia Gum

n/a

(a)

Calorie-reduced margarine

(a)

Emulsifying, stabilizing or thickening agent

(a)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(b)

Canned asparagus; Canned green beans; Canned peas; Canned wax beans

(b)

Thickening agent

(b)

If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, acacia gum is only to be used with butter or other edible animal or vegetable fats or oils.

n/a

(c)

Cream; (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

(c)

Stabilizing agent

(c)

Good Manufacturing Practice

n/a

(c.1)

(c.1)

(c.1)

(d)

French dressing; Salad dressing

(d)

Emulsifying agent

(d)

Good Manufacturing Practice

n/a

(e)

Ice cream mix

(e)

Stabilizing agent

(e)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(f)

Ice milk mix

(f)

Stabilizing agent

(f)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(g)

Mincemeat; Mustard pickles; Relishes

(g)

Thickening agent

(g)

Good Manufacturing Practice

n/a

(h)

Sherbet

(h)

Stabilizing agent

(h)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(i)

Unstandardized foods

(i)

Emulsifying, stabilizing or thickening agent

(i)

Good Manufacturing Practice

n/a

A.2

Acacia Gum Modified with Octenyl Succinic Anhydride (OSA)

n/a

(a)

(a)

(a)

(a.1)

French dressing; Salad dressing

(a.1)

Emulsifying agent

(a.1)

1.0%

n/a

(b)

Icings; Unstandardized dressings; Unstandardized sauces

(b)

Emulsifying, stabilizing or thickening agent

(b)

1.0%

n/a

(c)

Unstandardized beverages

(c)

Emulsifying, stabilizing or thickening agent

(c)

1,000 ppm

n/a

(d)

Unstandardized flavouring preparations

(d)

Emulsifying, stabilizing or thickening agent

(d)

500 ppm

n/a

A.3

Acetylated Monoglycerides

n/a

Unstandardized foods

Emulsifying, stabilizing or thickening agent

Good Manufacturing Practice

n/a

A.4

Acetylated Tartaric Acid Esters of Mono- and Diglycerides

n/a

(a)

Bread

(a)

Emulsifying, stabilizing or thickening agent

(a)

6,000 ppm of the flour

n/a

(a.1)

(a.1)

(a.1)

(b)

Infant formulas based on crystalline amino acids

(b)

Emulsifying, stabilizing or thickening agent

(b)

240 ppm in the infant formula as consumed

n/a

(c)

Unstandardized foods

(c)

Emulsifying, stabilizing or thickening agent

(c)

Good Manufacturing Practice

n/a

A.5

Agar

n/a

(a)

Brawn; Canned (naming the poultry); Headcheese; (Naming the fruit or fruits) jelly with pectin; Meat binder sold for use in prepared meat or prepared meat by-product in which a gelling agent is a permitted ingredient; Meat and meat by-product loaf; Meat by-product loaf; Meat loaf; Meat lunch; Meat roll; Potted meat; Potted meat by-product

(a)

Gelling agent

(a)

Good Manufacturing Practice

n/a

(b)

Calorie-reduced margarine

(b)

Gelling agent

(b)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(c)

Cream; (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

(c)

Stabilizing agent

(c)

Good Manufacturing Practice

n/a

(d)

Ice cream mix

(d)

Stabilizing agent

(d)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(e)

Ice milk mix

(e)

Stabilizing agent

(e)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(f)

Mustard pickles; Relishes

(f)

Thickening agent

(f)

Good Manufacturing Practice

n/a

(g)

Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations)

(g)

Gelling agent

(g)

Good Manufacturing Practice

NOM/ADM-0122

(h)

Sherbet

(h)

Stabilizing agent

(h)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(i)

Unstandardized foods

(i)

Emulsifying, gelling, stabilizing or thickening agent

(i)

Good Manufacturing Practice

n/a

A.6

Alginic Acid

n/a

(a)

Beer

(a)

Emulsifying, stabilizing or thickening agent

(a)

Good Manufacturing Practice

n/a

(b)

Calorie-reduced margarine

(b)

Emulsifying, stabilizing or thickening agent

(b)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(c)

Canned asparagus; Canned green beans; Canned peas; Canned wax beans

(c)

Thickening agent

(c)

If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, alginic acid is only to be used with butter or other edible animal or vegetable fats or oils.

n/a

(d)

Cottage cheese

(d)

Stabilizing agent

(d)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.

n/a

(e)

Cream; (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

(e)

Stabilizing agent

(e)

Good Manufacturing Practice

n/a

(f)

Creamed cottage cheese

(f)

Emulsifying, stabilizing or thickening agent

(f)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.

n/a

(g)

French dressing; Salad dressing

(g)

Emulsifying agent

(g)

Good Manufacturing Practice

n/a

(h)

Ice cream mix

(h)

Stabilizing agent

(h)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(i)

Ice milk mix

(i)

Stabilizing agent

(i)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(j)

Infant formula

(j)

Emulsifying, stabilizing or thickening agent

(j)

If used singly, amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed.

n/a

(k)

Infant formula based on isolated amino acids or protein hydrolysates, or both

(k)

Emulsifying, stabilizing or thickening agent

(k)

If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.

n/a

(l)

Lactose-free infant formula based on milk protein

(l)

Emulsifying, stabilizing or thickening agent

(l)

If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed.

n/a

(m)

Mustard pickles; Relishes

(m)

Thickening agent

(m)

Good Manufacturing Practice

n/a

(n)

Sherbet

(n)

Stabilizing agent

(n)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(o)

Sour cream

(o)

Emulsifying, stabilizing or thickening agent

(o)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.

NOM/ADM-0198

(p)

Unstandardized foods

(p)

Emulsifying, stabilizing or thickening agent

(p)

Good Manufacturing Practice

n/a

A.7

Ammonium Alginate

n/a

(a)

Beer

(a)

Emulsifying, stabilizing or thickening agent

(a)

Good Manufacturing Practice

n/a

(b)

Calorie-reduced margarine

(b)

Emulsifying, stabilizing or thickening agent

(b)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(c)

Canned asparagus; Canned green beans; Canned peas; Canned wax beans

(c)

Thickening agent

(c)

If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, ammonium alginate is only to be used with butter or other edible animal or vegetable fats or oils.

n/a

(d)

Cottage cheese

(d)

Stabilizing agent

(d)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.

n/a

(e)

Cream; (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

(e)

Stabilizing agent

(e)

Good Manufacturing Practice

n/a

(f)

Creamed cottage cheese

(f)

Emulsifying, stabilizing or thickening agent

(f)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.

n/a

(g)

French dressing; Salad dressing

(g)

Emulsifying agent

(g)

Good Manufacturing Practice

n/a

(h)

Ice cream mix

(h)

Stabilizing agent

(h)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(i)

Ice milk mix

(i)

Stabilizing agent

(i)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their respective maximum level of use set out in this list.

n/a

(j)

Infant formula

(j)

Emulsifying, stabilizing or thickening agent

(j)

If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed.

n/a

(k)

Infant formula based on isolated amino acids or protein hydrolysates, or both

(k)

Emulsifying, stabilizing or thickening agent

(k)

If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.

n/a

(l)

Lactose-free infant formula based on milk protein

(l)

Emulsifying, stabilizing or thickening agent

(l)

If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed.

n/a

(m)

Mustard pickles; Relishes

(m)

Thickening agent

(m)

Good Manufacturing Practice

n/a

(n)

Sherbet

(n)

Stabilizing agent

(n)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(o)

Sour cream

(o)

Emulsifying, stabilizing or thickening agent

(o)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.

NOM/ADM-0198

(p)

Unstandardized foods

(p)

Emulsifying, stabilizing or thickening agent

(p)

Good Manufacturing Practice

n/a

A.8

Ammonium Carrageenan

n/a

(a)

Beer

(a)

Gelling agent

(a)

Good Manufacturing Practice

n/a

(b)

Brawn; Canned (naming the poultry); Headcheese; (Naming the fruit or fruits) jelly with pectin; Meat and meat by-product loaf; Meat binder 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; Meat lunch; Meat roll; Potted meat; Potted meat by-product

(b)

Gelling agent

(b)

Good Manufacturing Practice

NOM/ADM-0122

(c)

Calorie-reduced margarine

(c)

Gelling agent

(c)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(d)

Canned asparagus; Canned green beans; Canned peas; Canned wax beans

(d)

Thickening agent

(d)

If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, ammonium carrageenan is only to be used with butter or other edible animal or vegetable fats or oils.

n/a

(e)

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)

(e)

Gelling agent

(e)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.

n/a

(f)

Cottage cheese

(f)

Stabilizing agent

(f)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.

n/a

(g)

Cream cheese spread; Cream cheese spread with (naming the added ingredients)

(g)

Gelling agent

(g)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.

n/a

(h)

Cream; (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

(h)

Stabilizing agent

(h)

Good Manufacturing Practice

n/a

(i)

Creamed cottage cheese

(i)

Gelling agent

(i)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.

n/a

(j)

Evaporated milk

(j)

Emulsifying agent

(j)

150 ppm

n/a

(k)

Evaporated partly skimmed milk

(k)

Emulsifying agent

(k)

100 ppm

n/a

(l)

French dressing; Salad dressing

(l)

Emulsifying agent

(l)

Good Manufacturing Practice

n/a

(m)

Ice cream mix

(m)

Stabilizing agent

(m)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(n)

Ice milk mix

(n)

Stabilizing agent

(n)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their respective maximum level of use set out in this list.

n/a

(o)

Infant formula

(o)

Emulsifying, stabilizing or thickening agent

(o)

If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed.

n/a

(p)

Infant formula based on isolated amino acids or protein hydrolysates, or both

(p)

Emulsifying, stabilizing or thickening agent

(p)

If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.

n/a

(q)

Lactose-free infant formula based on milk protein

(q)

Emulsifying, stabilizing or thickening agent

(q)

If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed.

n/a

(r)

Mustard pickles; Relishes

(r)

Thickening agent

(r)

Good Manufacturing Practice

n/a

(s)

Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations)

(s)

Gelling agent

(s)

Good Manufacturing Practice

NOM/ADM-0122

(t)

Processed cheese spread; Processed cheese spread with (naming the added ingredients)

(t)

Gelling agent

(t)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.

n/a

(u)

Sherbet

(u)

Stabilizing agent

(u)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(v)

Sour cream

(v)

Gelling agent

(v)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the amount not to exceed 5,000 ppm This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.

NOM/ADM-0198

(w)

Unstandardized foods

(w)

Emulsifying, gelling, stabilizing or thickening agent

(w)

Good Manufacturing Practice

n/a

A.9

Ammonium Furcelleran

n/a

(a)

Beer

(a)

Emulsifying, stabilizing or thickening agent

(a)

Good Manufacturing Practice

n/a

(b)

Calorie-reduced margarine

(b)

Emulsifying, stabilizing or thickening agent

(b)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(c)

Canned asparagus; Canned green beans; Canned peas; Canned wax beans

(c)

Thickening agent

(c)

If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, ammonium furcelleran is only to be used with butter or other edible animal or vegetable fats or oils.

n/a

(d)

Unstandardized foods

(d)

Emulsifying, stabilizing or thickening agent

(d)

Good Manufacturing Practice

n/a

A.10

Ammonium Salt of Phosphorylated Glyceride

n/a

(a)

Bread

(a)

Emulsifying, stabilizing or thickening agent

(a)

Good Manufacturing Practice

n/a

(b)

Chocolate products as defined in Volume 4 of the Food Compositional Standards Document; Cocoa products as defined in Volume 4 of the Food Compositional Standards Document

(b)

Emulsifying agent

(b)

If used singly, the amount not to exceed 0.7%. If used in any combination with other emulsifying agents, the total combined amount not to exceed 1.5%, provided that the amount of ammonium salt of phosphorylated glyceride does not exceed 0.7%.

n/a

(c)

Cream; (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

(c)

Stabilizing agent

(c)

Good Manufacturing Practice

n/a

(d)

Ice cream mix

(d)

Stabilizing agent

(d)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(e)

Ice milk mix

(e)

Stabilizing agent

(e)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their respective maximum level of use set out in this list.

n/a

(f)

Mustard pickles; Relishes

(f)

Thickening agent

(f)

Good Manufacturing Practice

n/a

(g)

Sherbet

(g)

Stabilizing agent

(g)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(h)

Unstandardized foods

(h)

Emulsifying, stabilizing or thickening agent

(h)

Good Manufacturing Practice

n/a

A.11

Arabinogalactan

n/a

Essential oils; Pie filling mixes; Pudding mixes; Unstandardized beverage bases; Unstandardized beverage mixes; Unstandardized dressings

Emulsifying, stabilizing or thickening agent

Good Manufacturing Practice

n/a

B.1

Baker's Yeast Glycan

n/a

Unstandardized foods

Emulsifying, stabilizing or thickening agent

Good Manufacturing Practice

n/a

C.1

Calcium Alginate

n/a

(a)

Beer

(a)

Emulsifying, stabilizing or thickening agent

(a)

Good Manufacturing Practice

n/a

(b)

Calorie-reduced margarine

(b)

Emulsifying, stabilizing or thickening agent

(b)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(c)

Canned asparagus; Canned green beans; Canned peas; Canned wax beans

(c)

Thickening agent

(c)

If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, calcium alginate is only to be used with butter or other edible animal or vegetable fats or oils.

n/a

(d)

Cottage cheese

(d)

Stabilizing agent

(d)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.

n/a

(e)

Cream; (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

(e)

Stabilizing agent

(e)

Good Manufacturing Practice

n/a

(f)

Creamed cottage cheese

(f)

Emulsifying, stabilizing or thickening agent

(f)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.

n/a

(g)

French dressing; Salad dressing

(g)

Emulsifying agent

(g)

Good Manufacturing Practice

n/a

(h)

Ice cream mix

(h)

Stabilizing agent

(h)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(i)

Ice milk mix

(i)

Stabilizing agent

(i)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(j)

Infant formula

(j)

Emulsifying, stabilizing or thickening agent

(j)

If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed.

n/a

(k)

Infant formula based on isolated amino acids or protein hydrolysates, or both

(k)

Emulsifying, stabilizing or thickening agent

(k)

If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.

n/a

(l)

Lactose-free infant formula based on milk protein

(l)

Emulsifying, stabilizing or thickening agent

(l)

If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed.

n/a

(m)

Mustard pickles; Relishes

(m)

Thickening agent

(m)

Good Manufacturing Practice

n/a

(n)

Sherbet

(n)

Stabilizing agent

(n)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(o)

Sour cream

(o)

Emulsifying, stabilizing or thickening agent

(o)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.

NOM/ADM-0198

(p)

Unstandardized foods

(p)

Emulsifying, stabilizing or thickening agent

(p)

Good Manufacturing Practice

n/a

C.2

Calcium Carbonate

n/a

(a)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(a)

Stabilizing agent

(a)

Good Manufacturing Practice

NOM/ADM-0122

(b)

Unstandardized foods

(b)

Emulsifying, stabilizing or thickening agent

(b)

Good Manufacturing Practice

n/a

C.3

Calcium Carrageenan

n/a

(a)

Beer

(a)

Gelling agent

(a)

Good Manufacturing Practice

n/a

(b)

Brawn; Canned (naming the poultry); Headcheese; (Naming the fruit or fruits) jelly with pectin; Meat and meat by-product loaf; Meat binder 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; Meat lunch; Meat roll; Potted meat; Potted meat by-product

(b)

Gelling agent

(b)

Good Manufacturing Practice

NOM/ADM-0122

(c)

Calorie-reduced margarine

(c)

Gelling agent

(c)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(d)

Canned asparagus; Canned green beans; Canned peas; Canned wax beans

(d)

Thickening agent

(d)

If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, calcium carrageenan is only to be used with butter or other edible animal or vegetable fats or oils.

n/a

(e)

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)

(e)

Gelling agent

(e)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.

n/a

(f)

Cottage cheese

(f)

Stabilizing agent

(f)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.

n/a

(g)

Cream cheese spread; Cream cheese spread with (naming the added ingredients)

(g)

Gelling agent

(g)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.

n/a

(h)

Cream; (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

(h)

Stabilizing agent

(h)

Good Manufacturing Practice

n/a

(i)

Creamed cottage cheese

(i)

Gelling agent

(i)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.

n/a

(j)

Evaporated milk

(j)

Emulsifying agent

(j)

150 ppm

n/a

(k)

Evaporated partly skimmed milk

(k)

Emulsifying agent

(k)

100 ppm

n/a

(l)

French dressing; Salad dressing

(l)

Emulsifying agent

(l)

Good Manufacturing Practice

n/a

(m)

Ice cream mix

(m)

Stabilizing agent

(m)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(n)

Ice milk mix

(n)

Stabilizing agent

(n)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up their maximum level of use set out in this list.

n/a

(o)

Infant formula

(o)

Emulsifying, stabilizing or thickening agent

(o)

If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed.

n/a

(p)

Infant formula based on isolated amino acids or protein hydrolysates, or both

(p)

Emulsifying, stabilizing or thickening agent

(p)

If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.

n/a

(q)

Lactose-free infant formula based on milk protein

(q)

Emulsifying, stabilizing or thickening agent

(q)

If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed.

n/a

(r)

Mustard pickles; Relishes

(r)

Thickening agent

(r)

Good Manufacturing Practice

n/a

(s)

Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations)

(s)

Gelling agent

(s)

Good Manufacturing Practice

NOM/ADM-0122

(t)

Processed cheese spread; Processed cheese spread with (naming the added ingredients)

(t)

Gelling agent

(t)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.

n/a

(u)

Sherbet

(u)

Stabilizing agent

(u)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(v)

Sour cream

(v)

Gelling agent

(v)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.

NOM/ADM-0198

(w)

Unstandardized foods

(w)

Emulsifying, gelling, stabilizing or thickening agent

(w)

Good Manufacturing Practice

n/a

C.4

Calcium Citrate

n/a

(a)

Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; 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 with (naming the added ingredients)

(a)

Emulsifying, stabilizing or thickening agent

(a)

If used singly, the amount not to exceed 4.0%. If used in any combination with other citrate salts, phosphate salts, tartrate salts or sodium gluconate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.

NOM/ADM-0048

(a.1)

(a.1)

(a.1)

(b)

Unstandardized foods

(b)

Emulsifying, stabilizing or thickening agent

(b)

Good Manufacturing Practice

n/a

C.5

Calcium Furcelleran

n/a

(a)

Beer

(a)

Emulsifying, stabilizing or thickening agent

(a)

Good Manufacturing Practice

n/a

(b)

Calorie-reduced margarine

(b)

Emulsifying, stabilizing or thickening agent

(b)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(c)

Canned asparagus; Canned green beans; Canned peas; Canned wax beans

(c)

Thickening agent

(c)

If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, calcium furcelleran is only to be used with butter or other edible animal or vegetable fats or oils.

n/a

(d)

Unstandardized foods

(d)

Emulsifying, stabilizing or thickening agent

(d)

Good Manufacturing Practice

n/a

C.6

Calcium Gluconate

n/a

Unstandardized foods

Emulsifying, stabilizing or thickening agent

Good Manufacturing Practice

n/a

C.7

Calcium Glycerophosphate

n/a

Unstandardized dessert mixes

Emulsifying, stabilizing or thickening agent

Good Manufacturing Practice

n/a

C.8

Calcium Hypophosphite

n/a

Unstandardized dessert mixes

Emulsifying, stabilizing or thickening agent

Good Manufacturing Practice

n/a

C.9

Calcium Phosphate, Dibasic

n/a

(a)

Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; 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 with (naming the added ingredients)

(a)

Emulsifying, stabilizing or thickening agent

(a)

If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, tartrate salts or sodium gluconate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.

NOM/ADM-0048

(a.1)

(a.1)

(a.1)

(b)

Unstandardized foods

(b)

Emulsifying, stabilizing or thickening agent

(b)

Good Manufacturing Practice

n/a

C.10

Calcium Phosphate, Tribasic

n/a

(a)

(a)

(a)

(b)

Unstandardized foods

(b)

Emulsifying, stabilizing or thickening agent

(b)

Good Manufacturing Practice

n/a

C.11

Calcium Sulphate

n/a

(a)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(a)

Stabilizing agent

(a)

600 ppm

NOM/ADM-0122

(b)

Cream for whipping that has been heat-treated above 100°C

(b)

Stabilizing agent

(b)

50 ppm

n/a

(c)

Creamed cottage cheese

(c)

Emulsifying, stabilizing or thickening agent

(c)

500 ppm

n/a

(d)

Ice cream mix

(d)

Stabilizing agent

(d)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(e)

Ice milk mix

(e)

Stabilizing agent

(e)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(f)

Sherbet

(f)

Stabilizing agent

(f)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(g)

Unstandardized foods

(g)

Emulsifying, stabilizing or thickening agent

(g)

Good Manufacturing Practice

n/a

C.12

Calcium Tartrate

n/a

Unstandardized foods

Emulsifying, stabilizing or thickening agent

Good Manufacturing Practice

n/a

C.13

Carob Bean Gum

n/a

(a)

Calorie-reduced margarine

(a)

Emulsifying, stabilizing or thickening agent

(a)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(b)

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)

(b)

Emulsifying, stabilizing or thickening agent

(b)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.

n/a

(c)

Cottage cheese

(c)

Stabilizing agent

(c)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.

n/a

(d)

Cream; (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

(d)

Stabilizing agent

(d)

Good Manufacturing Practice

n/a

(e)

Cream cheese spread; Cream cheese spread with (naming the added ingredients)

(e)

Emulsifying, stabilizing or thickening agent

(e)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.

n/a

(f)

Creamed cottage cheese

(f)

Emulsifying, stabilizing or thickening agent

(f)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.

n/a

(f.1)

(f.1)

(f.1)

(g)

French dressing; Salad dressing

(g)

Emulsifying agent

(g)

Good Manufacturing Practice

n/a

(h)

Ice cream mix

(h)

Stabilizing agent

(h)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(i)

Ice milk mix

(i)

Stabilizing agent

(i)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(j)

Mincemeat; Mustard pickles; Relishes

(j)

Thickening agent

(j)

Good Manufacturing Practice

NOM/ADM-0104

(k)

Processed cheese spread; Processed cheese spread with (naming the added ingredients)

(k)

Emulsifying, stabilizing or thickening agent

(k)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their maximum levels of use set out in this list.

n/a

(l)

Sherbet

(l)

Stabilizing agent

(l)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(m)

Sour cream

(m)

Emulsifying, stabilizing or thickening agent

(m)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.

NOM/ADM-0198

(n)

Unstandardized foods

(n)

Emulsifying, stabilizing or thickening agent

(n)

Good Manufacturing Practice

n/a

C.14

Carrageenan

n/a

(a)

Beer

(a)

Gelling agent

(a)

Good Manufacturing Practice

n/a

(b)

Brawn; Canned (naming the poultry); Headcheese; (Naming the fruit or fruits) jelly with pectin; Meat and meat by-product loaf; Meat binder 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; Meat lunch; Meat roll; Potted meat; Potted meat by-product

(b)

Gelling agent

(b)

Good Manufacturing Practice

n/a

(c)

Calorie-reduced margarine

(c)

Gelling agent

(c)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(d)

Canned asparagus; Canned green beans; Canned peas; Canned wax beans

(d)

Thickening agent

(d)

If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, carrageenan is only to be used with butter or other edible animal or vegetable fats or oils.

n/a

(e)

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)

(e)

Gelling agent

(e)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.

n/a

(f)

Cottage cheese

(f)

Stabilizing agent

(f)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.

n/a

(g)

Cream; (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

(g)

Stabilizing agent

(g)

Good Manufacturing Practice

n/a

(h)

Cream cheese spread; Cream cheese spread with (naming the added ingredients)

(h)

Gelling agent

(h)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added to the food up to their respective maximum levels of use set out in this list.

n/a

(i)

Creamed cottage cheese

(i)

Gelling agent

(i)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.

n/a

(j)

Evaporated milk

(j)

Emulsifying agent

(j)

150 ppm

n/a

(k)

Evaporated partly skimmed milk

(k)

Emulsifying agent

(k)

100 ppm

n/a

(k.1)

(k.1)

(k.1)

(l)

French dressing; Salad dressing

(l)

Emulsifying agent

(l)

Good Manufacturing Practice

n/a

(m)

Frozen fish fillets; Frozen prepared fish fillets

(m)

Gelling agent

(m)

100 ppm

n/a

(n)

Human milk fortifier

(n)

Emulsifying, stabilizing or thickening agent

(n)

60 ppm in the human milk as consumed, containing the human milk fortifier

NOM/ADM-0164

(o)

Ice cream mix

(o)

Stabilizing agent

(o)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(p)

Ice milk mix

(p)

Stabilizing agent

(p)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(q)

Infant formula

(q)

Emulsifying, stabilizing or thickening agent

(q)

If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed.

n/a

(r)

Infant formula based on isolated amino acids or protein hydrolysates, or both

(r)

Emulsifying, stabilizing or thickening agent

(r)

If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.

n/a

(s)

Lactose-free infant formula based on milk protein

(s)

Emulsifying, stabilizing or thickening agent

(s)

If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed.

n/a

(t)

Mustard pickles; Relishes

(t)

Thickening agent

(t)

Good Manufacturing Practice

n/a

(u)

Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations)

(u)

Gelling agent

(u)

Good Manufacturing Practice

NOM/ADM-0122

(v)

Processed cheese spread; Processed cheese spread with (naming the added ingredients)

(v)

Gelling agent

(v)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.

n/a

(w)

Sherbet

(w)

Stabilizing agent

(w)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(x)

Sour cream

(x)

Gelling agent

(x)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.

NOM/ADM-0198

(y)

Squid meat for processing

(y)

Stabilizing agent

(y)

Good Manufacturing Practice

n/a

(z)

Unstandardized foods

(z)

Emulsifying, gelling, stabilizing or thickening agent

(z)

Good Manufacturing Practice

n/a

C.15

Citric Acid Esters of Mono- and Diglycerides

n/a

(a)

(a)

(a)

(a.1)

Infant formula based on crystalline amino acids or protein hydrolysates, or both; Whole protein-based infant formula for special dietary purposes

(a.1)

Emulsifying agent

(a.1)

1,550 ppm in the infant formula as consumed

NOM/ADM-0153

(b)

Unstandardized foods

(b)

Emulsifying, stabilizing or thickening agent

(b)

Good Manufacturing Practice

n/a

C.16

α-Cyclodextrin

n/a

(a)

Beverage whiteners

(a)

Emulsifying, stabilizing or thickening agent

(a)

1%

NOM/ADM-0203

(b)

Icings; Unstandardized dips; Unstandardized emulsified sauces, except unstandardized dressings for salads

(b)

Emulsifying, stabilizing or thickening agent

(b)

3%

NOM/ADM-0203

(c)

Unstandardized bakery products

(c)

Emulsifying, stabilizing or thickening agent

(c)

2%

NOM/ADM-0203

(d)

Unstandardized dressings for salads

(d)

Emulsifying, stabilizing or thickening agent

(d)

5%

NOM/ADM-0203

(e)

Yogurt

(e)

Emulsifying, stabilizing or thickening agent

(e)

2.5%

NOM/ADM-0203

F.1

Furcelleran

n/a

(a)

Beer

(a)

Emulsifying, stabilizing or thickening agent

(a)

Good Manufacturing Practice

n/a

(b)

Calorie-reduced margarine

(b)

Emulsifying, stabilizing or thickening agent

(b)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(c)

Canned asparagus; Canned green beans; Canned peas; Canned wax beans

(c)

Thickening agent

(c)

If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, furcelleran is only to be used with butter or other edible animal or vegetable fats or oils.

n/a

(d)

Unstandardized foods

(d)

Emulsifying, stabilizing or thickening agent

(d)

Good Manufacturing Practice

n/a

G.1

Gelatin

n/a

(a)

Brawn; Canned (naming the poultry); Headcheese; (Naming the fruit or fruits) jelly with pectin; Meat and meat by-product loaf; Meat binder 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; Meat lunch; Meat roll; Potted meat; Potted meat by-product

(a)

Gelling agent

(a)

Good Manufacturing Practice

n/a

(b)

Calorie-reduced margarine

(b)

Gelling agent

(b)

1.0%

(c)

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)

(c)

Gelling agent

(c)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.

n/a

(d)

Cottage cheese

(d)

Stabilizing agent

(d)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.

n/a

(e)

Cream; (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

(e)

Stabilizing agent

(e)

Good Manufacturing Practice

n/a

(f)

Cream cheese spread; Cream cheese spread with (naming the added ingredients)

(f)

Gelling agent

(f)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.

n/a

(g)

Creamed cottage cheese

(g)

Gelling agent

(g)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.

n/a

(g.1)

(g.1)

(g.1)

(h)

Ice cream mix

(h)

Stabilizing agent

(h)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(i)

Ice milk mix

(i)

Stabilizing agent

(i)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(j)

Mustard pickles; Relishes

(j)

Thickening agent

(j)

Good Manufacturing Practice

n/a

(k)

Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations)

(k)

Gelling agent

(k)

Good Manufacturing Practice

NOM/ADM-0122

(l)

Prepared hams, shoulders, butts, picnics and backs

(l)

Gelling agent

(l)

Good Manufacturing Practice

n/a

(m)

Processed cheese spread; Processed cheese spread with (naming the added ingredients)

(m)

Gelling agent

(m)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their maximum levels of use set out in this list.

n/a

(n)

Sherbet

(n)

Stabilizing agent

(n)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(o)

Sour cream

(o)

Gelling agent

(o)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.

NOM/ADM-0198

(p)

Unstandardized foods

(p)

Emulsifying, gelling, stabilizing or thickening agent

(p)

Good Manufacturing Practice

n/a

G.2

Gellan Gum

n/a

(a)

Aspics; Unstandardized fruit spreads; Unstandardized processed fruit products

(a)

Emulsifying, stabilizing or thickening agent

(a)

3,000 ppm

n/a

(b)

Beverage whiteners

(b)

Emulsifying, stabilizing or thickening agent

(b)

350 ppm

NOM/ADM-0183

(c)

Calorie-reduced margarine

(c)

Emulsifying, stabilizing or thickening agent

(c)

If used singly, the amount not to exceed 2,500 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm, provided that the amount of gellan gum does not exceed 2,500 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(d)

Filling mixes; Fillings; Pudding mixes; Puddings; Unstandardized dressings; Unstandardized gelatins

(d)

Emulsifying, stabilizing or thickening agent

(d)

1,000 ppm

n/a

(e)

French dressing; Salad dressing

(e)

Emulsifying agent

(e)

1,000 ppm

n/a

(f)

Frostings; Unstandardized confectionery

(f)

Emulsifying, stabilizing or thickening agent

(f)

5,000 ppm

n/a

(g)

Human milk fortifier based on protein hydrolysates

(g)

Stabilizing agent

(g)

41.5 ppm in the human milk as consumed, containing the human milk fortifier

NOM/ADM-0164

(h)

Liquid plant protein isolate-based products that resemble egg products

(h)

Emulsifying, stabilizing or thickening agent

(h)

2 000 ppm

NOM/ADM-0168

(i)

(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

(i)

Stabilizing agent

(i)

1,500 ppm

NOM/ADM-0119

(j)

Reduced fat spreads

(j)

Emulsifying, stabilizing or thickening agent

(j)

2,500 ppm

n/a

(k)

Snack foods

(k)

Emulsifying, stabilizing or thickening agent

(k)

1,000 ppm

n/a

(l)

Topping mixes; Toppings; Unstandardized sauces; Unstandardized table syrups

(l)

Emulsifying, stabilizing or thickening agent

(l)

500 ppm

n/a

(m)

Unstandardized bakery products

(m)

Emulsifying, stabilizing or thickening agent

(m)

1,000 ppm of the dry mix

NOM/ADM-0210

(n)

Unstandardized beverages

(n)

Emulsifying, stabilizing or thickening agent

(n)

800 ppm

n/a

(o)

Unstandardized dairy products

(o)

Emulsifying, stabilizing or thickening agent

(o)

1,500 ppm

n/a

G.3

Guar Gum

n/a

(a)

Bread

(a)

Emulsifying, stabilizing or thickening agent

(a)

Good Manufacturing Practice

n/a

(b)

Calorie-reduced margarine

(b)

Emulsifying, stabilizing or thickening agent

(b)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(c)

Canned asparagus; Canned green beans; Canned peas; Canned wax beans

(c)

Thickening agent

(c)

If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, guar gum is only to be used with butter or other edible animal or vegetable fats or oils.

n/a

(d)

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)

(d)

Emulsifying, stabilizing or thickening agent

(d)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.

n/a

(e)

Cottage cheese

(e)

Stabilizing agent

(e)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.

n/a

(f)

Cream; (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

(f)

Stabilizing agent

(f)

Good Manufacturing Practice

n/a

(g)

Cream cheese spread; Cream cheese spread with (naming the added ingredients)

(g)

Emulsifying, stabilizing or thickening agent

(g)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.

n/a

(h)

Creamed cottage cheese

(h)

Emulsifying, stabilizing or thickening agent

(h)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.

n/a

(h.1)

(h.1)

(h.1)

(i)

French dressing; Salad dressing

(i)

Emulsifying agent

(i)

Good Manufacturing Practice

n/a

(j)

Ice cream mix

(j)

Stabilizing agent

(j)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(k)

Ice milk mix

(k)

Stabilizing agent

(k)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(l)

Infant formula

(l)

Emulsifying, stabilizing or thickening agent

(l)

If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan or sodium carrageenan, the total combined amount not to exceed 300 ppm in the infant formula as consumed.

n/a

(m)

Infant formula based on isolated amino acids or protein hydrolysates, or both

(m)

Emulsifying, stabilizing or thickening agent

(m)

If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan or sodium carrageenan, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.

n/a

(n)

Lactose-free infant formula based on milk protein

(n)

Emulsifying, stabilizing or thickening agent

(n)

If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan or sodium carrageenan, the total combined amount not to exceed 500 ppm in the infant formula as consumed.

n/a

(o)

Mincemeat; Mustard pickles; Relishes

(o)

Thickening agent

(o)

Good Manufacturing Practice

n/a

(p)

Processed cheese spread; Processed cheese spread with (naming the added ingredients)

(p)

Emulsifying, stabilizing or thickening agent

(p)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.

n/a

(q)

Sherbet

(q)

Stabilizing agent

(q)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(r)

Sour cream

(r)

Emulsifying, stabilizing or thickening agent

(r)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.

NOM/ADM-0198

(s)

Unstandardized foods

(s)

Emulsifying, stabilizing or thickening agent

(s)

Good Manufacturing Practice

n/a

H.1

Hydroxylated Lecithin

n/a

(a)

Chocolate products as defined in Volume 4 of the Food Compositional Standards Document; Cocoa products as defined in Volume 4 of the Food Compositional Standards Document

(a)

Emulsifying agent

(a)

If used singly, the amount not to exceed 1.0%. If used in any combination with other emulsifying agents, the total combined amount not to exceed 1.5%, provided that the amount of hydroxylated lecithin does not exceed 1.0%.

n/a

(b)

Unstandardized foods

(b)

Emulsifying, stabilizing or thickening agent

(b)

Good Manufacturing Practice

n/a

H.2

Hydroxypropyl Cellulose

n/a

Unstandardized foods

Emulsifying, stabilizing or thickening agent

Good Manufacturing Practice

n/a

H.3

Hydroxypropyl Methylcellulose

n/a

(a)

French dressing; Salad dressing

(a)

Emulsifying agent

(a)

Good Manufacturing Practice

n/a

(b)

(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

(b)

Stabilizing agent

(b)

Good Manufacturing Practice

n/a

(c)

Mustard pickles; Relishes

(c)

Thickening agent

(c)

Good Manufacturing Practice

n/a

(d)

Unstandardized foods

(d)

Emulsifying, stabilizing or thickening agent

(d)

Good Manufacturing Practice

n/a

K.1

Karaya Gum

n/a

(a)

Calorie-reduced margarine

(a)

Emulsifying, stabilizing or thickening agent

(a)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(b)

Cottage cheese

(b)

Stabilizing agent

(b)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.

n/a

(c)

Creamed cottage cheese

(c)

Emulsifying, stabilizing or thickening agent

(c)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.

n/a

(d)

French dressing; Salad dressing

(d)

Emulsifying agent

(d)

Good Manufacturing Practice

n/a

(e)

Ice cream mix

(e)

Stabilizing agent

(e)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(f)

Ice milk mix

(f)

Stabilizing agent

(f)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(g)

(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

(g)

Stabilizing agent

(g)

Good Manufacturing Practice

n/a

(h)

Mustard pickles; Relishes

(h)

Thickening agent

(h)

Good Manufacturing Practice

n/a

(i)

Sherbet

(i)

Stabilizing agent

(i)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(j)

Unstandardized foods

(j)

Emulsifying, stabilizing or thickening agent

(j)

Good Manufacturing Practice

n/a

L.1

Lactylated Mono- and Diglycerides

n/a

(a)

Shortening

(a)

Emulsifying, stabilizing or thickening agent

(a)

If used singly, the amount not to exceed 8.0%. If used in combination with monoglycerides or mono- and diglycerides, or both, the total combined amount not to exceed 20.0%, provided that the amount of lactylated mono- and diglycerides does not exceed 8.0% and the amount of monoglycerides does not exceed 10.0%.

n/a

(b)

Unstandardized foods, except those unstandardized foods set out in paragraph (c) of this item

(b)

Emulsifying, stabilizing or thickening agent

(b)

8.0% of the fat content

n/a

(c)

Whipped yogurt

(c)

Emulsifying agent

(c)

5,000 ppm

NOM/ADM-0085

L.2

Lactylic Esters of Fatty Acids

n/a

Unstandardized foods

Emulsifying, stabilizing or thickening agent

Good Manufacturing Practice

n/a

L.3

Lecithin

n/a

(a)

Bread

(a)

Emulsifying, stabilizing or thickening agent

(a)

Good Manufacturing Practice

n/a

(b)

Calorie-reduced margarine

(b)

Emulsifying agent

(b)

5,000 ppm

n/a

(c)

Chocolate products as defined in Volume 4 of the Food Compositional Standards Document; Cocoa products as defined in Volume 4 of the Food Compositional Standards Document

(c)

Emulsifying agent

(c)

If used singly, the amount not to exceed 1.0%. If used in any combination with other emulsifying agents, the total combined amount not to exceed 1.5%, provided that the amount of lecithin does not exceed 1.0%.

n/a

(d)

Cream; (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

(d)

Stabilizing agent

(d)

Good Manufacturing Practice

n/a

(d.1)

(d.1)

(d.1)

(e)

Human milk fortifier

(e)

Emulsifying agent

(e)

3,000 ppm in the human milk as consumed, containing the human milk fortifier

NOM/ADM-0164

(f)

Ice cream mix

(f)

Stabilizing agent

(f)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(g)

Ice milk mix

(g)

Emulsifying agent

(g)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other emulsifying agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(h)

Infant formula

(h)

Emulsifying agent

(h)

3,000 ppm in the infant formula as consumed

NOM/ADM-0044

(i)

Margarine

(i)

Emulsifying agent

(i)

2,000 ppm

n/a

(j)

Milk powder

(j)

Emulsifying agent

(j)

5,000 ppm

n/a

(k)

Mustard pickles; Relishes

(k)

Thickening agent

(k)

Good Manufacturing Practice

n/a

(l)

Processed (naming the variety) cheese; 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 with (naming the added ingredients)

(l)

Emulsifying, stabilizing or thickening agent

(l)

2,000 ppm

n/a

(m)

Sherbet

(m)

Stabilizing agent

(m)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(n)

Unstandardized foods

(n)

Emulsifying, stabilizing or thickening agent

(n)

Good Manufacturing Practice

n/a

M.1

Magnesium Chloride

n/a

Tofu

Emulsifying, stabilizing or thickening agent

3,000 ppm, calculated as the anhydrous salt

n/a

M.2

Methyl Ethyl Cellulose

n/a

Unstandardized foods

Emulsifying, stabilizing or thickening agent

Good Manufacturing Practice

n/a

M.3

Methylcellulose

n/a

(a)

Beer

(a)

Emulsifying, stabilizing or thickening agent

(a)

Good Manufacturing Practice

n/a

(b)

French dressing; Salad dressing

(b)

Emulsifying agent

(b)

Good Manufacturing Practice

n/a

(c)

Unstandardized foods

(c)

Emulsifying, stabilizing or thickening agent

(c)

Good Manufacturing Practice

n/a

M.4

Microcrystalline Cellulose

n/a

Cream for whipping

Stabilizing or thickening agent

2,000 ppm

n/a

M.5

Mono- and Diglycerides

n/a

(a)

Bread; Fish paste

(a)

Emulsifying, stabilizing or thickening agent

(a)

Good Manufacturing Practice

n/a

(b)

Calorie-reduced margarine; Margarine

(b)

Emulsifying agent

(b)

5,000 ppm

n/a

(c)

Chocolate products as defined in Volume 4 of the Food Compositional Standards Document; Cocoa products as defined in Volume 4 of the Food Compositional Standards Document

(c)

Emulsifying agent

(c)

If used singly, the amount not to exceed 1.5%. If used in any combination with other emulsifying agents, the total combined amount not to exceed 1.5%.

n/a

(d)

Cottage cheese

(d)

Stabilizing agent

(d)

Good Manufacturing Practice

n/a

(e)

Cream

(e)

Stabilizing agent

(e)

Good Manufacturing Practice

n/a

(f)

Creamed cottage cheese

(f)

Emulsifying, stabilizing or thickening agent

(f)

Good Manufacturing Practice

n/a

(f.1)

(f.1)

(f.1)

(g)

Ice cream mix

(g)

Stabilizing agent

(g)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(h)

Ice milk mix

(h)

Stabilizing agent

(h)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(i)

Infant formula

(i)

Emulsifying, stabilizing or thickening agent

(i)

2,500 ppm in the infant formula as consumed

n/a

(j)

Processed (naming the variety) cheese; 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 with (naming the added ingredients)

(j)

Emulsifying, stabilizing or thickening agent

(j)

If used singly, the amount not to exceed 5,000 ppm. If used in combination with monoglycerides, the total combined amount not to exceed 5,000 ppm.

n/a

(k)

Sausage casings

(k)

Emulsifying, stabilizing or thickening agent

(k)

3,500 ppm of the casing

n/a

(l)

Sherbet

(l)

Stabilizing agent

(l)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(m)

Shortening

(m)

Emulsifying, stabilizing or thickening agent

(m)

If used singly, the amount not to exceed 10.0%. If used in combination with lactylated mono- and diglycerides or monoglycerides, or both, the total combined amount not to exceed 20.0%, provided that the amount of lactylated mono- and diglycerides does not exceed 8.0% and the amount of monoglycerides does not exceed 10.0%.

n/a

(n)

Sour cream

(n)

Emulsifying, stabilizing or thickening agent

(n)

If used singly, the amount not to exceed 3,000 ppm. If used in combination with monoglycerides, the total combined amount not to exceed 3,000 ppm.

n/a

(o)

Unstandardized foods, except those unstandardized foods set out in paragraph (k) of this item

(o)

Emulsifying, stabilizing or thickening agent

(o)

Good Manufacturing Practice

n/a

M.6

Monoglycerides

n/a

(a)

Bread; Fish paste

(a)

Emulsifying, stabilizing or thickening agent

(a)

Good Manufacturing Practice

n/a

(b)

Calorie-reduced margarine; Margarine

(b)

Emulsifying agent

(b)

5,000 ppm

n/a

(c)

Chocolate products as defined in Volume 4 of the Food Compositional Standards Document; Cocoa products as defined in Volume 4 of the Food Compositional Standards Document

(c)

Emulsifying agent

(c)

If used singly, the amount not to exceed 1.5%. If used in any combination with other emulsifying agents, the total combined amount not to exceed 1.5%.

n/a

(d)

Cream

(d)

Stabilizing agent

(d)

Good Manufacturing Practice

n/a

(e)

Creamed cottage cheese

(e)

Emulsifying, stabilizing or thickening agent

(e)

Good Manufacturing Practice

n/a

(f)

Headcheese; Meat and meat by-product loaf; Meat binder; Meat by-product loaf; Meat loaf; Meat lunch; Meat roll; Prepared meat or prepared meat by-product; Prepared poultry meat or prepared poultry meat by-product; Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Sausage; Unstandardized fish products

(f)

Emulsifying agent

(f)

Good Manufacturing Practice

n/a

(g)

Human milk fortifier

(g)

Emulsifying agent

(g)

3,400 ppm in the human milk as consumed, containing the human milk fortifier

NOM/ADM-0164

(h)

Ice cream mix

(h)

Stabilizing agent

(h)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(i)

Ice milk mix

(i)

Stabilizing agent

(i)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(j)

Infant formula

(j)

Emulsifying, stabilizing or thickening agent

(j)

2,500 ppm in the infant formula as consumed

n/a

(k)

Processed (naming the variety) cheese; 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 with (naming the added ingredients)

(k)

Emulsifying, stabilizing or thickening agent

(k)

If used singly, the amount not to exceed 5,000 ppm. If used in combination with mono- and diglycerides, the total combined amount not to exceed 5,000 ppm.

n/a

(l)

Sausage casings

(l)

Emulsifying, stabilizing or thickening agent

(l)

3,500 ppm of the casing

n/a

(m)

Sherbet

(m)

Stabilizing agent

(m)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(n)

Shortening

(n)

Emulsifying, stabilizing or thickening agent

(n)

If used singly, the amount not to exceed 10.0%. If used in combination with mono- and diglycerides or lactylated mono- and diglycerides, or both, the total combined amount not to exceed 20.0%, provided that the amount of monoglycerides does not exceed 10.0% and the amount of lactylated mono- and diglycerides does not exceed 8.0%.

n/a

(o)

Sour cream

(o)

Emulsifying, stabilizing or thickening agent

(o)

If used singly, the amount not to exceed 3,000 ppm. If used in combination with mono- and diglycerides, the total combined amount not to exceed 3,000 ppm.

n/a

(p)

Unstandardized foods, except those unstandardized foods set out in paragraph (l) of this item

(p)

Emulsifying, stabilizing or thickening agent

(p)

Good Manufacturing Practice

n/a

M.7

Monosodium Salts of Phosphorylated Mono- and Diglycerides

n/a

Edible vegetable oil-based cookware coating emulsions

Emulsifying, stabilizing or thickening agent

4.0%

n/a

O.1

Oat Gum

n/a

Unstandardized foods

Emulsifying, stabilizing or thickening agent

Good Manufacturing Practice

n/a

P.1

Pectin

n/a

(a)

Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; (Naming the citrus fruit or fruits) marmalade with pectin; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam

(a)

Emulsifying, stabilizing or thickening agent

(a)

Good Manufacturing Practice

n/a

(b)

Cream; (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

(b)

Stabilizing agent

(b)

Good Manufacturing Practice

n/a

(c)

Fig marmalade; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jelly; Pineapple marmalade

(c)

Emulsifying, stabilizing or thickening agent

(c)

Good Manufacturing Practice. To compensate any deficiency in the natural pectin content of the named fruit.

n/a

(c.1)

(c.1)

(c.1)

(d)

French dressing; Salad dressing

(d)

Emulsifying agent

(d)

Good Manufacturing Practice

n/a

(e)

Ice cream mix

(e)

Stabilizing agent

(e)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(f)

Ice milk mix

(f)

Stabilizing agent

(f)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(g)

Mincemeat; Mustard pickles; Relishes

(g)

Thickening agent

(g)

Good Manufacturing Practice

n/a

(h)

Sherbet

(h)

Stabilizing agent

(h)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(i)

Sour cream

(i)

Emulsifying, stabilizing or thickening agent

(i)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.

NOM/ADM-0198

(j)

Unstandardized foods

(j)

Emulsifying, stabilizing or thickening agent

(j)

Good Manufacturing Practice

n/a

P.2

Polyglycerol Esters of Fatty Acids

n/a

(a)

Calorie-reduced margarine

(a)

Emulsifying, stabilizing or thickening agent

(a)

If used singly, the amount not to exceed 2,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm, provided that the amount of polyglycerol esters of fatty acids does not exceed 2,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(a.1)

(a.1)

(a.1)

(b)

Vegetable oils, except olive oil

(b)

Emulsifying agent

(b)

250 ppm

n/a

(c)

Unstandardized foods

(c)

Emulsifying, stabilizing or thickening agent

(c)

Good Manufacturing Practice

n/a

P.3

Polyglycerol Esters of Interesterified Castor Oil Fatty Acids

n/a

(a)

Chocolate products as defined in Volume 4 of the Food Compositional Standards Document

(a)

Emulsifying agent

(a)

If used singly, the amount not to exceed 0.5%. If used in any combination with other emulsifying agents, the total combined amount not to exceed 1.5%, provided that the amount of polyglycerol esters of interesterified castor oil fatty acids does not exceed 0.5%.

n/a

(b)

Edible vegetable oil-based pan coating emulsions for use on baking pans

(b)

Emulsifying, stabilizing or thickening agent

(b)

2.0%

n/a

(c)

Unstandardized chocolate confectionery

(c)

Emulsifying agent

(c)

5,000 ppm

NOM/ADM-0088

(d)

Unstandardized chocolate flavoured confectionery coatings

(d)

Emulsifying, stabilizing or thickening agent

(d)

5,000 ppm

M-FAA-24-11

(e)

(e)

(e)

P.4

Polysorbate 60

n/a

(a)

Cake icing mixes; Cake icings

(a)

Emulsifying, stabilizing or thickening agent

(a)

If used singly, the amount not to exceed 5,000 ppm of the finished icing. If used in combination with polysorbate 80 or sorbitan monostearate, or both, the total combined amount not to exceed 5,000 ppm of the finished icing.

n/a

(b)

Cake mixes

(b)

Emulsifying, stabilizing or thickening agent

(b)

If used singly, the amount not to exceed 5,000 ppm on a dry basis. If used in combination with sorbitan monostearate, the total combined amount not to exceed 7,000 ppm on a dry basis, provided that the amount of polysorbate 60 does not exceed 5,000 ppm on a dry basis.

n/a

(c)

Cakes

(c)

Emulsifying, stabilizing or thickening agent

(c)

If used singly, the amount not to exceed 5,000 ppm on a dry basis. If used in combination with polysorbate 65, the total combined amount not to exceed 5,000 ppm on a dry basis. If used in combination with sorbitan monostearate, the total combined amount not to exceed 7,000 ppm on a dry basis, provided that the amount of polysorbate 60 does not exceed 5,000 ppm on a dry basis.

n/a

(d)

Canned coconut milk

(d)

Emulsifying agent

(d)

500 ppm

NOM/ADM-0101

(e)

Dry batter coating mixes

(e)

Emulsifying, stabilizing or thickening agent

(e)

5,000 ppm

n/a

(f)

Dry soup bases; Dry soup mixes

(f)

Emulsifying, stabilizing or thickening agent

(f)

250 ppm in the soup as consumed

n/a

(g)

Fat base formulation for self- basting of poultry by injection

(g)

Emulsifying, stabilizing or thickening agent

(g)

2,500 ppm

n/a

(g.1)

(g.1)

(g.1)

(h)

Imitation dry cream mixes

(h)

Emulsifying, stabilizing or thickening agent

(h)

If used singly, the amount not to exceed 4,000 ppm. If used in any combination with polysorbate 65, polysorbate 80 or sorbitan monostearate, the total combined amount not to exceed 4,000 ppm.

n/a

(i)

Pie fillings; Puddings

(i)

Emulsifying, stabilizing or thickening agent

(i)

5,000 ppm on a dry basis

n/a

(j)

Prepared alcoholic cocktails

(j)

Emulsifying, stabilizing or thickening agent

(j)

120 ppm in the cocktail as consumed

n/a

(k)

Sour cream substitute

(k)

Emulsifying, stabilizing or thickening agent

(k)

1,000 ppm

n/a

(l)

Unstandardized beverage bases; Unstandardized beverage mixes

(l)

Emulsifying, stabilizing or thickening agent

(l)

If used singly, the amount not to exceed 500 ppm in the beverage as consumed. If used in combination with sorbitan monostearate, the total combined amount not to exceed 500 ppm in the beverage as consumed.

n/a

(m)

Unstandardized confectionery coatings and unstandardized moulded confectionery products for use as confectionery or in baking

(m)

Emulsifying, stabilizing or thickening agent

(m)

If used singly, the amount not to exceed 0.5%. If used in any combination with polysorbate 65, sorbitan monostearate or sorbitan tristearate, the total combined amount not to exceed 1.0%, provided that the amount of polysorbate 60 does not exceed 0.5%.

n/a

(n)

Unstandardized dips; Unstandardized sandwich spreads

(n)

Emulsifying, stabilizing or thickening agent

(n)

2,000 ppm

n/a

(o)

Unstandardized dressings; Unstandardized prepared canned cooking sauces

(o)

Emulsifying, stabilizing or thickening agent

(o)

3,000 ppm

n/a

(p)

Vegetable oil creaming agents; Vegetable oil topping mixes

(p)

Emulsifying, stabilizing or thickening agent

(p)

If used singly, the amount not to exceed 4,000 ppm. If used in combination with polysorbate 65 or sorbitan monostearate, or both, the total combined amount not to exceed 4,000 ppm.

n/a

(q)

Whipped vegetable oil toppings

(q)

Emulsifying, stabilizing or thickening agent

(q)

If used singly, the amount not to exceed 0.4%. If used in any combination with polysorbate 65, polysorbate 80 or sorbitan monostearate, the total combined amount not to exceed 0.4%. If used in combination with sorbitan monostearate, the total combined amount may exceed 0.4%, provided that the amount of polysorbate 60 does not exceed 0.77% of the topping weight and the amount of sorbitan monostearate does not exceed 0.27% of the topping weight.

n/a

P.5

Polysorbate 65

n/a

(a)

Breath fresheners

(a)

Emulsifying, stabilizing or thickening agent

(a)

200 ppm

n/a

(b)

Cakes

(b)

Emulsifying, stabilizing or thickening agent

(b)

If used singly, the amount not to exceed 3,000 ppm on a dry basis. If used in combination with polysorbate 60, the total combined amount not to exceed 5,000 ppm on a dry basis, provided that the amount of polysorbate 65 does not exceed 3,000 ppm on a dry basis.

n/a

(c)

Ice cream mix

(c)

Stabilizing agent

(c)

If used singly, the amount not to exceed 1,000 ppm of the ice cream. If used in combination with polysorbate 80, the total combined amount not to exceed 1,000 ppm of the ice cream. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm, provided that the amount of polysorbate 65 does not exceed 1,000 ppm of the ice cream.

n/a

(d)

Ice milk mix

(d)

Stabilizing agent

(d)

If used singly, the amount not to exceed 1,000 ppm of the ice milk. If used in combination with polysorbate 80, the total combined amount not to exceed 1,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm, provided that the amount of polysorbate 65 does not exceed 1,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(e)

Imitation dry cream mixes

(e)

Emulsifying, stabilizing or thickening agent

(e)

If used singly, the amount not to exceed 4,000 ppm. If used in any combination with polysorbate 60, polysorbate 80 or sorbitan monostearate, the total combined amount not to exceed 4,000 ppm.

n/a

(f)

(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

(f)

Stabilizing agent

(f)

5,000 ppm

n/a

(g)

Sherbet

(g)

Stabilizing agent

(g)

If used singly, the amount not to exceed 1,000 ppm. If used in combination with polysorbate 80, the total combined amount not to exceed 1,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm, provided that the amount of polysorbate 65 does not exceed 1,000 ppm.

n/a

(h)

Unstandardized beverage bases; Unstandardized beverage mixes

(h)

Emulsifying, stabilizing or thickening agent

(h)

If used singly, the amount not to exceed 500 ppm in the beverage as consumed. If used in combination with sorbitan monostearate, the total combined amount not to exceed 500 ppm in the beverage as consumed.

n/a

(i)

Unstandardized confectionery coatings

(i)

Emulsifying, stabilizing or thickening agent

(i)

If used singly, the amount not to exceed 0.5%. If used in any combination with polysorbate 60, sorbitan monostearate or sorbitan tristearate, the total combined amount not to exceed 1.0%, provided that the amount of polysorbate 65 does not exceed 0.5%.

n/a

(j)

Unstandardized frozen desserts

(j)

Emulsifying, stabilizing or thickening agent

(j)

1,000 ppm

n/a

(k)

Vegetable oil creaming agents; Vegetable oil topping mixes

(k)

Emulsifying, stabilizing or thickening agent

(k)

If used singly, the amount not to exceed 4,000 ppm. If used in combination with polysorbate 60 or sorbitan monostearate, or both, the total combined amount not to exceed 4,000 ppm.

n/a

(l)

Whipped vegetable oil toppings

(l)

Emulsifying, stabilizing or thickening agent

(l)

If used singly, the amount not to exceed 4,000 ppm. If used in any combination with polysorbate 60, polysorbate 80 or sorbitan monostearate, the total combined amount not to exceed 4,000 ppm.

n/a

P.6

Polysorbate 80

n/a

(a)

Annatto formulations

(a)

Emulsifying, stabilizing or thickening agent

(a)

25% of the total colour formulation

n/a

(b)

Breath fresheners

(b)

Emulsifying, stabilizing or thickening agent

(b)

100 ppm

n/a

(c)

Cake icing mixes; Cake icings

(c)

Emulsifying, stabilizing or thickening agent

(c)

If used singly, the amount not to exceed 5,000 ppm of the finished icing. If used in combination with polysorbate 60 or sorbitan monostearate, or both, the total combined amount not to exceed 5,000 ppm of the finished icing.

n/a

(d)

Creamed cottage cheese

(d)

Emulsifying, stabilizing or thickening agent

(d)

80 ppm

n/a

(d.1)

(d.1)

(d.1)

(e)

Ice cream mix

(e)

Stabilizing agent

(e)

If used singly, the amount not to exceed 1,000 ppm of the ice cream. If used in combination with polysorbate 65, the total combined amount not to exceed 1,000 ppm of the ice cream. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm, provided that the amount of polysorbate 80 does not exceed 1,000 ppm of the ice cream.

n/a

(f)

Ice milk mix

(f)

Stabilizing agent

(f)

If used singly, the amount not to exceed 1,000 ppm of the ice milk. If used in combination with polysorbate 65, the total combined amount not to exceed 1,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm, provided that the amount of polysorbate 80 does not exceed 1,000 ppm. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(g)

Imitation dry cream mixes

(g)

Emulsifying, stabilizing or thickening agent

(g)

If used singly, the amount not to exceed 1,000 ppm. If used in any combination with polysorbate 60, polysorbate 65 or sorbitan monostearate, the total combined amount not to exceed 4,000 ppm, provided that the amount of polysorbate 80 does not exceed 1,000 ppm.

n/a

(h)

Liquid smoke flavour concentrates

(h)

Emulsifying, stabilizing or thickening agent

(h)

Good Manufacturing Practice. Residue not to exceed 3,000 ppm in the food containing the liquid smoke flavour concentrate.

n/a

(i)

Liquid smoke flavours

(i)

Emulsifying, stabilizing or thickening agent

(i)

Good Manufacturing Practice. Residue not to exceed 275 ppm in the food containing the liquid smoke flavour.

n/a

(j)

Pickles and relishes

(j)

Thickening agent

(j)

500 ppm

n/a

(k)

Rice-based ready-to-eat cereals

(k)

Emulsifying agent

(k)

1,000 ppm

NOM/ADM-0060

(l)

Salt

(l)

Emulsifying, stabilizing or thickening agent

(l)

10 ppm. For use in the manufacture of coarse crystal salt.

n/a

(m)

Sausage casings

(m)

Emulsifying, stabilizing or thickening agent

(m)

1,500 ppm of the casing

n/a

(n)

Seasonings for use in boneless (naming the poultry), brawn, canned (naming the poultry), headcheese, prepared meat, prepared poultry meat or preserved meat

(n)

Emulsifying agent

(n)

Good Manufacturing Practice. Residue not to exceed 1,500 ppm in the food containing the seasoning.

NOM/ADM-0122

NOM/ADM-0060

(o)

Sherbet

(o)

Stabilizing agent

(o)

If used singly, the amount not to exceed 1,000 ppm. If used in combination with polysorbate 65, the total combined amount not to exceed 1,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm, provided that the amount of polysorbate 80 does not exceed 1,000 ppm.

n/a

(p)

Spice oils and spice oleoresins for use in pumping pickle used in the curing of preserved meat or preserved meat by-product

(p)

Emulsifying, stabilizing or thickening agent

(p)

2,000 ppm of the pumping pickle

n/a

(q)

Turmeric formulations

(q)

Emulsifying, stabilizing or thickening agent

(q)

50% of the total colour formulation

n/a

(r)

Unstandardized beverage bases; Unstandardized beverage mixes

(r)

Emulsifying, stabilizing or thickening agent

(r)

If used singly, the amount not to exceed 500 ppm in the beverage as consumed. If used in combination with sorbitan monostearate, the total combined amount not to exceed 500 ppm in the beverage as consumed.

n/a

(s)

Unstandardized frozen desserts

(s)

Emulsifying, stabilizing or thickening agent

(s)

1,000 ppm

n/a

(t)

Unstandardized salad dressings

(t)

Emulsifying, stabilizing or thickening agent

(t)

2,500 ppm

n/a

(u)

Vegetable oils, except olive oil

(u)

Emulsifying agent

(u)

1,250 ppm

n/a

(v)

Wheat-based ready-to-eat cereals

(v)

Emulsifying agent

(v)

500 ppm

NOM/ADM-0148

(w)

Whipped cream

(w)

Emulsifying, stabilizing or thickening agent

(w)

1,000 ppm

n/a

(x)

Whipped vegetable oil toppings

(x)

Emulsifying, stabilizing or thickening agent

(x)

If used singly, the amount not to exceed 500 ppm. If used in any combination with polysorbate 60, polysorbate 65 or sorbitan monostearate, the total combined amount not to exceed 4,000 ppm, provided that the amount of polysorbate 80 does not exceed 500 ppm.

n/a

P.7

Polyoxyethylene (8) Stearate

n/a

Unstandardized bakery products

Emulsifying, stabilizing or thickening agent

4,000 ppm

n/a

P.8

Potassium Alginate

n/a

(a)

Beer

(a)

Emulsifying, stabilizing or thickening agent

(a)

Good Manufacturing Practice

n/a

(b)

Calorie-reduced margarine

(b)

Emulsifying, stabilizing or thickening agent

(b)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(c)

Canned asparagus; Canned green beans; Canned peas; Canned wax beans

(c)

Thickening agent

(c)

If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, potassium alginate is only to be used with butter or other edible animal or vegetable fats or oils.

n/a

(d)

Cottage cheese

(d)

Stabilizing agent

(d)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.

n/a

(e)

Cream; (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

(e)

Stabilizing agent

(e)

Good Manufacturing Practice

n/a

(f)

Creamed cottage cheese

(f)

Emulsifying, stabilizing or thickening agent

(f)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.

n/a

(g)

French dressing; Salad dressing

(g)

Emulsifying agent

(g)

Good Manufacturing Practice

n/a

(h)

Ice cream mix

(h)

Stabilizing agent

(h)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(i)

Ice milk mix

(i)

Stabilizing agent

(i)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(j)

Infant formula

(j)

Emulsifying, stabilizing or thickening agent

(j)

If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed.

n/a

(k)

Infant formula based on isolated amino acids or protein hydrolysates, or both

(k)

Emulsifying, stabilizing or thickening agent

(k)

If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.

n/a

(l)

Lactose-free infant formula based on milk protein

(l)

Emulsifying, stabilizing or thickening agent

(l)

If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed.

n/a

(m)

Mustard pickles; Relishes

(m)

Thickening agent

(m)

Good Manufacturing Practice

n/a

(n)

Sherbet

(n)

Stabilizing agent

(n)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(o)

Sour cream

(o)

Emulsifying, stabilizing or thickening agent

(o)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.

NOM/ADM-0198

(p)

Unstandardized foods

(p)

Emulsifying, stabilizing or thickening agent

(p)

Good Manufacturing Practice

n/a

P.9

Potassium Carrageenan

n/a

(a)

Beer

(a)

Gelling agent

(a)

Good Manufacturing Practice

n/a

(b)

Brawn; Canned (naming the poultry); Headcheese; (Naming the fruit or fruits) jelly with pectin; Meat and meat by-product loaf; Meat binder 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; Meat lunch; Meat roll; Potted meat; Potted meat by-product

(b)

Gelling agent

(b)

Good Manufacturing Practice

NOM/ADM-0122

(c)

Calorie-reduced margarine

(c)

Gelling agent

(c)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(d)

Canned asparagus; Canned green beans; Canned peas; Canned wax beans

(d)

Thickening agent

(d)

If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, potassium carrageenan is only to be used with butter or other edible animal or vegetable fats or oils.

n/a

(e)

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)

(e)

Gelling agent

(e)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.

n/a

(f)

Cottage cheese

(f)

Stabilizing agent

(f)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.

n/a

(g)

Cream; (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

(g)

Stabilizing agent

(g)

Good Manufacturing Practice

n/a

(h)

Cream cheese spread; Cream cheese spread with (naming the added ingredients)

(h)

Gelling agent

(h)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.

n/a

(i)

Creamed cottage cheese

(i)

Gelling agent

(i)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.

n/a

(j)

Evaporated milk

(j)

Emulsifying agent

(j)

150 ppm

n/a

(k)

Evaporated partly skimmed milk

(k)

Emulsifying agent

(k)

100 ppm

n/a

(l)

French dressing; Salad dressing

(l)

Emulsifying agent

(l)

Good Manufacturing Practice

n/a

(m)

Ice cream mix

(m)

Stabilizing agent

(m)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(n)

Ice milk mix

(n)

Stabilizing agent

(n)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(o)

Infant formula

(o)

Emulsifying, stabilizing or thickening agent

(o)

If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed.

n/a

(p)

Infant formula based on isolated amino acids or protein hydrolysates, or both

(p)

Emulsifying, stabilizing or thickening agent

(p)

If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.

n/a

(q)

Lactose-free infant formula based on milk protein

(q)

Emulsifying, stabilizing or thickening agent

(q)

If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed.

n/a

(r)

Mustard pickles; Relishes

(r)

Thickening agent

(r)

Good Manufacturing Practice

n/a

(s)

Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations)

(s)

Gelling agent

(s)

Good Manufacturing Practice

NOM/ADM-0122

(t)

Processed cheese spread; Processed cheese spread with (naming the added ingredients)

(t)

Gelling agent

(t)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount of not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.

n/a

(u)

Sherbet

(u)

Stabilizing agent

(u)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(v)

Sour cream

(v)

Gelling agent

(v)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.

NOM/ADM-0198

(w)

Unstandardized foods

(w)

Emulsifying, gelling, stabilizing or thickening agent

(w)

Good Manufacturing Practice

n/a

P.10

Potassium Chloride

n/a

Unstandardized foods

Emulsifying, stabilizing or thickening agent

Good Manufacturing Practice

n/a

P.11

Potassium Citrate

n/a

(a)

Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; 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 with (naming the added ingredients)

(a)

Emulsifying, stabilizing or thickening agent

(a)

If used singly, the amount not to exceed 4.0%. If used in any combination with other citrate salts, phosphate salts, sodium gluconate or tartrate salts, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.

NOM/ADM-0048

(b)

(b)

(b)

P.12

Potassium Furcelleran

n/a

(a)

Beer

(a)

Emulsifying, stabilizing or thickening agent

(a)

Good Manufacturing Practice

n/a

(b)

Calorie-reduced margarine

(b)

Emulsifying, stabilizing or thickening agent

(b)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(c)

Canned asparagus; Canned green beans; Canned peas; Canned wax beans

(c)

Thickening agent

(c)

If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, potassium furcelleran is only to be used with butter or other edible animal or vegetable fats or oils.

n/a

(d)

Unstandardized foods

(d)

Emulsifying, stabilizing or thickening agent

(d)

Good Manufacturing Practice

n/a

P.13

Potassium Phosphate, Dibasic

n/a

(a)

Cottage cheese

(a)

Stabilizing agent

(a)

If used singly, the amount not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic.

NOM/ADM-0145

(b)

Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; 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 with (naming the added ingredients)

(b)

Emulsifying, stabilizing or thickening agent

(b)

If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, tartrate salts or sodium gluconate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.

NOM/ADM-0048

(c)

Creamed cottage cheese

(c)

Emulsifying, stabilizing or thickening agent

(c)

If used singly, the amount not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic.

NOM/ADM-0145

(d)

Evaporated milk; Evaporated partly skimmed milk; Evaporated skim milk

(d)

Stabilizing agent

(d)

If used singly, the amount not to exceed 1,000 ppm, calculated as sodium phosphate, dibasic. If used in combination with sodium phosphate, dibasic or sodium citrate, or both, the total combined amount not to exceed 1000 ppm, provided that the total amount of phosphate salts does not exceed 1,000 ppm, calculated as sodium phosphate, dibasic.

NOM/ADM-0145

(d.1)

(d.1)

(d.1)

(e)

(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

(e)

Stabilizing agent

(e)

Good Manufacturing Practice

NOM/ADM-0145

NOM/ADM-0133

(f)

Mustard pickles; Relishes

(f)

Thickening agent

(f)

Good Manufacturing Practice

NOM/ADM-0145

(g)

Sour cream

(g)

Emulsifying, stabilizing or thickening agent

(g)

If used singly, the amount not to exceed 500 ppm, calculated as sodium phosphate, dibasic. If used in combination with sodium phosphate, dibasic, the total combined amount not to exceed 500 ppm, calculated as sodium phosphate, dibasic.

NOM/ADM-0145

(h)

Unstandardized foods

(h)

Emulsifying, stabilizing or thickening agent

(h)

Good Manufacturing Practice

NOM/ADM-0145

P.14

Potassium Phosphate, Tribasic

n/a

(a)

Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; 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 with (naming the added ingredients)

(a)

Emulsifying, stabilizing or thickening agent

(a)

If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, tartrate salts or sodium gluconate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.

NOM/ADM-0048

(b)

Unstandardized foods

(b)

Emulsifying, stabilizing or thickening agent

(b)

Good Manufacturing Practice

NOM/ADM-0048

P.15

Potassium Pyrophosphate, Tetrabasic

n/a

(a)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(a)

Stabilizing agent

(a)

If used singly, the amount not to exceed 1,500 ppm, calculated as sodium phosphate, dibasic. If used in any combination with other phosphate salts, the total combined amount not to exceed 4,000 ppm, calculated as sodium phosphate, dibasic, provided that the amount of potassium pyrophosphate, tetrabasic does not exceed 1,500 ppm, calculated as sodium phosphate, dibasic.

NOM/ADM-0122

NOM/ADM-0048

(b)

Unstandardized foods

(b)

Emulsifying, stabilizing or thickening agent

(b)

Good Manufacturing Practice

NOM/ADM-0128

P.16

Potassium Stearate

n/a

Emulsifying preparations containing propylene glycol monoesters

Stabilizing agent

2.0%

n/a

P.17

Potassium Tripolyphosphate

n/a

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

Stabilizing agent

If used singly, the amount not to exceed 1,500 ppm, calculated as sodium phosphate, dibasic. If used in any combination with other phosphate salts, the total combined amount not to exceed 4,000 ppm, calculated as sodium phosphate, dibasic, provided that the amount of potassium tripolyphosphate does not exceed 1,500 ppm, calculated as sodium phosphate, dibasic.

NOM/ADM-0122

NOM/ADM-0048

P.18

Propylene Glycol Alginate

n/a

(a)

Beer

(a)

Emulsifying, stabilizing or thickening agent

(a)

Good Manufacturing Practice

n/a

(b)

Calorie-reduced margarine

(b)

Emulsifying, stabilizing or thickening agent

(b)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(c)

Canned asparagus; Canned green beans; Canned peas; Canned wax beans

(c)

Thickening agent

(c)

If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, propylene glycol alginate is only to be used with butter or other edible animal or vegetable fats or oils.

n/a

(d)

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)

(d)

Emulsifying, stabilizing or thickening agent

(d)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.

n/a

(e)

Cottage cheese

(e)

Stabilizing agent

(e)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.

n/a

(f)

Cream cheese spread; Cream cheese spread with (naming the added ingredients)

(f)

Emulsifying, stabilizing or thickening agent

(f)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.

n/a

(g)

Creamed cottage cheese

(g)

Emulsifying, stabilizing or thickening agent

(g)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.

n/a

(h)

French dressing; Salad dressing

(h)

Emulsifying agent

(h)

Good Manufacturing Practice

n/a

(i)

Ice cream mix

(i)

Stabilizing agent

(i)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(j)

Ice milk mix

(j)

Stabilizing agent

(j)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(k)

Mustard pickles; Relishes

(k)

Thickening agent

(k)

Good Manufacturing Practice

n/a

(l)

Processed cheese spread; Processed cheese spread with (naming the added ingredients)

(l)

Emulsifying, stabilizing or thickening agent

(l)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount of not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.

n/a

(m)

Sherbet

(m)

Stabilizing agent

(m)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(n)

Sour cream

(n)

Emulsifying, stabilizing or thickening agent

(n)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.

NOM/ADM-0198

(o)

Unstandardized foods

(o)

Emulsifying, stabilizing or thickening agent

(o)

Good Manufacturing Practice

n/a

P.19

Propylene Glycol Ether of Methylcellulose

n/a

(a)

French dressing; Salad dressing

(a)

Emulsifying agent

(a)

Good Manufacturing Practice

n/a

(b)

(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

(b)

Stabilizing agent

(b)

Good Manufacturing Practice

n/a

(c)

Mustard pickles; Relishes

(c)

Thickening agent

(c)

Good Manufacturing Practice

n/a

(d)

Unstandardized foods

(d)

Emulsifying, stabilizing or thickening agent

(d)

Good Manufacturing Practice

n/a

P.20

Propylene Glycol Mono Fatty Acid Esters

n/a

(a)

Ice cream mix

(a)

Stabilizing agent

(a)

3,500 ppm of the ice cream

n/a

(b)

Ice milk mix

(b)

Emulsifying or stabilizing agent

(b)

3,500 ppm of the ice milk

NOM/ADM-0005

(c)

Unstandardized foods

(c)

Emulsifying, stabilizing or thickening agent

(c)

Good Manufacturing Practice

n/a

Q.1

Quillaia Extract (Type 2)

n/a

(a)

Oil-based colouring formulations 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; 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

(a)

Emulsifying agent

(a)

Good Manufacturing Practice. The amount not to exceed 130 ppm in the beverage containing the oil-based colouring formulation or the oil-based ingredient, or both, calculated as saponin.

NOM/ADM-0069

(b)

Oil-based colouring formulations for use in chewing gum, non-carbonated water-based flavoured and sweetened beverages or unstandardized flavoured alcoholic beverages; Unstandardized oil-based ingredients for use in chewing gum, non-carbonated water-based flavoured and sweetened beverages or unstandardized flavoured alcoholic beverages

(b)

Emulsifying agent

(b)

Good Manufacturing Practice. The amount not to exceed 50 ppm in the food containing the oil-based colouring formulation or the oil-based ingredient, or both, calculated as saponin.

NOM/ADM-0069

(c)

Oil-based colouring formulations for use in dry sauce mixes, dry soup mixes, marinades for meat and poultry, ready-to-drink tea, savoury snack food, unstandardized beverage mixes, unstandardized carbonated non-alcoholic beverages or unstandardized vegetable juice; Unstandardized oil-based ingredients for use in dry sauce mixes, dry soup mixes, marinades for meat and poultry, ready-to-drink tea, savoury snack food, unstandardized beverage mixes, unstandardized carbonated non-alcoholic beverages or unstandardized vegetable juice

(c)

Emulsifying agent

(c)

Good Manufacturing Practice. The amount not to exceed 25 ppm in the food containing the oil-based colouring formulation or the oil-based ingredient, or both, as set out in column 3, calculated as saponin.

NOM/ADM-0069

(d)

Unstandardized oil-based flavouring preparations

(d)

Emulsifying agent

(d)

Good Manufacturing Practice

NOM/ADM-0069

S.1

Sodium Acid Pyrophosphate

n/a

(a)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(a)

Stabilizing agent

(a)

If used singly, the amount not to exceed 1,500 ppm, calculated as sodium phosphate, dibasic. If used in any combination with other phosphate salts, the total combined amount not to exceed 4,000 ppm, calculated as sodium phosphate, dibasic, provided that the amount of sodium acid pyrophosphate does not exceed 1,500 ppm, calculated as sodium phosphate, dibasic.

NOM/ADM-0048

(b)

Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; 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 with (naming the added ingredients)

(b)

Emulsifying, stabilizing or thickening agent

(b)

If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, tartrate salts or sodium gluconate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.

NOM/ADM-0122

NOM/ADM-0048

S.2

Sodium Alginate

n/a

(a)

Beer

(a)

Emulsifying, stabilizing or thickening agent

(a)

Good Manufacturing Practice

n/a

(b)

Calorie-reduced margarine

(b)

Emulsifying, stabilizing or thickening agent

(b)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(c)

Canned asparagus; Canned green beans; Canned peas; Canned wax beans

(c)

Thickening agent

(c)

If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, sodium alginate is only to be used with butter or other edible animal or vegetable fats or oils.

n/a

(d)

Cottage cheese

(d)

Stabilizing agent

(d)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.

n/a

(e)

Cream; (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

(e)

Stabilizing agent

(e)

Good Manufacturing Practice

n/a

(f)

Creamed cottage cheese

(f)

Emulsifying, stabilizing or thickening agent

(f)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.

n/a

(g)

French dressing; Salad dressing

(g)

Emulsifying agent

(g)

Good Manufacturing Practice

n/a

(h)

Glaze for frozen fish

(h)

Emulsifying, stabilizing or thickening agent

(h)

Good Manufacturing Practice

NOM/ADM-0122

(i)

Headcheese; Meat and meat by-product loaf; Meat binder; Meat by-product loaf; Meat loaf; Meat lunch; Meat roll; Prepared meat or prepared meat by-product; Prepared poultry meat or prepared poultry meat by-product; Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Sausage

(i)

Gelling agent

(i)

Good Manufacturing Practice

n/a

(j)

Ice cream mix

(j)

Stabilizing agent

(j)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(k)

Ice milk mix

(k)

Stabilizing agent

(k)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(l)

Infant formula

(l)

Emulsifying, stabilizing or thickening agent

(l)

If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed.

n/a

(m)

Infant formula based on isolated amino acids or protein hydrolysates, or both

(m)

Emulsifying, stabilizing or thickening agent

(m)

If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.

n/a

(n)

Lactose-free infant formula based on milk protein

(n)

Emulsifying, stabilizing or thickening agent

(n)

If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed.

n/a

(o)

Mustard pickles; Relishes

(o)

Thickening agent

(o)

Good Manufacturing Practice

n/a

(p)

Salt

(p)

Emulsifying, stabilizing or thickening agent

(p)

15 ppm. For use in the manufacture of coarse crystal salt.

n/a

(q)

Sherbet

(q)

Stabilizing agent

(q)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(r)

Sour cream

(r)

Emulsifying, stabilizing or thickening agent

(r)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.

NOM/ADM-0198

(s)

Unstandardized fish products

(s)

Emulsifying, stabilizing or thickening agent

(s)

Good Manufacturing Practice

n/a

(t)

Unstandardized foods

(t)

Emulsifying, stabilizing or thickening agent

(t)

Good Manufacturing Practice

n/a

S.3

Sodium Aluminum Phosphate

n/a

Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; 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 with (naming the added ingredients)

Emulsifying, stabilizing or thickening agent

If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, tartrate salts or sodium gluconate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.

NOM/ADM-0048

S.4

Sodium Carboxymethyl Cellulose

n/a

(a)

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)

(a)

Emulsifying, stabilizing or thickening agent

(a)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.

n/a

(b)

Cottage cheese

(b)

Stabilizing agent

(b)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.

n/a

(c)

Cream; (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

(c)

Stabilizing agent

(c)

Good Manufacturing Practice

n/a

(d)

Cream cheese spread; Cream cheese spread with (naming the added ingredients)

(d)

Emulsifying, stabilizing or thickening agent

(d)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.

n/a

(e)

Creamed cottage cheese

(e)

Emulsifying, stabilizing or thickening agent

(e)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.

n/a

(e.1)

(e.1)

(e.1)

(f)

French dressing; Salad dressing

(f)

Emulsifying agent

(f)

Good Manufacturing Practice

n/a

(g)

Glaze for frozen fish

(g)

Emulsifying, stabilizing or thickening agent

(g)

Good Manufacturing Practice

NOM/ADM-0122

(h)

Ice cream mix

(h)

Stabilizing agent

(h)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(i)

Ice milk mix

(i)

Stabilizing agent

(i)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(j)

Mustard pickles; Relishes

(j)

Thickening agent

(j)

Good Manufacturing Practice

n/a

(k)

Processed (naming the variety) cheese; Processed cheese food; Processed cheese food with (naming the added ingredients); Processed (naming the variety) cheese with (naming the added ingredients)

(k)

Emulsifying, stabilizing or thickening agent

(k)

5,000 ppm

n/a

(l)

Processed cheese spread; Processed cheese spread with (naming the added ingredients)

(l)

Emulsifying, stabilizing or thickening agent

(l)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount of not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.

n/a

(m)

Sherbet

(m)

Stabilizing agent

(m)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(n)

Unstandardized foods

(n)

Emulsifying, stabilizing or thickening agent

(n)

Good Manufacturing Practice

n/a

S.5

Sodium Carrageenan

n/a

(a)

Beer

(a)

Gelling agent

(a)

Good Manufacturing Practice

n/a

(b)

Brawn; Canned (naming the poultry); Headcheese; (Naming the fruit or fruits) jelly with pectin; Meat and meat by-product loaf; Meat binder 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; Meat lunch; Meat roll; Potted meat; Potted meat by-product

(b)

Gelling agent

(b)

Good Manufacturing Practice

NOM/ADM-0122

(c)

Calorie-reduced margarine

(c)

Gelling agent

(c)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(d)

Canned asparagus; Canned green beans; Canned peas; Canned wax beans

(d)

Thickening agent

(d)

If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening, the total combined amount not to exceed 1.0%. In either case, sodium carrageenan is only to be used with butter or other edible animal or vegetable fats or oils.

n/a

(e)

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)

(e)

Gelling agent

(e)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.

n/a

(f)

Cottage cheese

(f)

Stabilizing agent

(f)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.

n/a

(g)

Cream; (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

(g)

Stabilizing agent

(g)

Good Manufacturing Practice

n/a

(h)

Cream cheese spread; Cream cheese spread with (naming the added ingredients)

(h)

Gelling agent

(h)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.

n/a

(i)

Creamed cottage cheese

(i)

Gelling agent

(i)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm.

n/a

(j)

Evaporated milk

(j)

Emulsifying agent

(j)

150 ppm

n/a

(k)

Evaporated partly skimmed milk

(k)

Emulsifying agent

(k)

100 ppm

n/a

(l)

French dressing; Salad dressing

(l)

Emulsifying agent

(l)

Good Manufacturing Practice

n/a

(m)

Ice cream mix

(m)

Stabilizing agent

(m)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(n)

Ice milk mix

(n)

Stabilizing agent

(n)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their respective maximum level of use set out in this list.

n/a

(o)

Infant formula

(o)

Emulsifying, stabilizing or thickening agent

(o)

If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, sodium alginate, potassium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed.

n/a

(p)

Infant formula based on isolated amino acids or protein hydrolysates, or both

(p)

Emulsifying, stabilizing or thickening agent

(p)

If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, sodium alginate, potassium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed.

n/a

(q)

Lactose-free infant formula based on milk protein

(q)

Emulsifying, stabilizing or thickening agent

(q)

If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, sodium alginate, potassium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed.

n/a

(r)

Mustard pickles; Relishes

(r)

Thickening agent

(r)

Good Manufacturing Practice

n/a

(s)

Prepared fish and prepared meat (as defined in section B.21.002 of the Food and Drug Regulations)

(s)

Gelling agent

(s)

Good Manufacturing Practice

NOM/ADM-0122

(t)

Processed cheese spread; Processed cheese spread with (naming the added ingredients)

(t)

Gelling agent

(t)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list.

n/a

(u)

Sherbet

(u)

Stabilizing agent

(u)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(v)

Sour cream

(v)

Gelling agent

(v)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list.

NOM/ADM-0198

(w)

Unstandardized foods

(w)

Emulsifying, gelling, stabilizing or thickening agent

(w)

Good Manufacturing Practice

n/a

S.6

Sodium Citrate

n/a

(a)

Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; 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 with (naming the added ingredients)

(a)

Emulsifying, stabilizing or thickening agent

(a)

If used singly, the amount not to exceed 4.0%. If used in any combination with other citrate salts, sodium gluconate, tartrate salts or phosphate salts, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.

NOM/ADM-0048

(b)

Evaporated milk; Evaporated partly skimmed milk; Evaporated skim milk

(b)

Stabilizing agent

(b)

If used singly, the amount not to exceed 1,000 ppm. If used in combination with potassium phosphate, dibasic or sodium phosphate, dibasic, or both, the total combined amount not to exceed 1,000 ppm, provided that the total amount of phosphate salts does not exceed 1,000 ppm, calculated as sodium phosphate, dibasic.

NOM/ADM-0145

(b.1)

(b.1)

(b.1)

(c)

Ice cream mix

(c)

Stabilizing agent

(c)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(d)

Ice milk mix

(d)

Stabilizing agent

(d)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(e)

Sherbet

(e)

Stabilizing agent

(e)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

S.7

Sodium Furcelleran

n/a

(a)

Beer

(a)

Emulsifying, stabilizing or thickening agent

(a)

Good Manufacturing Practice

n/a

(b)

Calorie-reduced margarine

(b)

Emulsifying, stabilizing or thickening agent

(b)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list.

n/a

(c)

Canned asparagus; Canned green beans; Canned peas; Canned wax beans

(c)

Thickening agent

(c)

If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, sodium furcelleran is only to be used with butter or other edible animal or vegetable fats or oils.

n/a

(d)

Unstandardized foods

(d)

Emulsifying, stabilizing or thickening agent

(d)

Good Manufacturing Practice

n/a

S.8

Sodium Gluconate

n/a

(a)

Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; 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 with (naming the added ingredients)

(a)

Emulsifying, stabilizing or thickening agent

(a)

If used singly, the amount not to exceed 4.0%. If used in any combination with citrate salts, phosphate salts or tartrate salts, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.

NOM/ADM-0048

(b)

(b)

(b)

S.9

Sodium Hexametaphosphate

n/a

(a)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(a)

Stabilizing agent

(a)

If used singly, the amount not to exceed 1,500 ppm, calculated as sodium phosphate, dibasic. If used in any combination with other phosphate salts, the total combined amount not to exceed 4,000 ppm, calculated as sodium phosphate, dibasic, provided that the amount of sodium hexametaphosphate does not exceed 1 500 ppm, calculated as sodium phosphate, dibasic.

NOM/ADM-0122

NOM/ADM-0048

(b)

Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; 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 with (naming the added ingredients)

(b)

Emulsifying, stabilizing or thickening agent

(b)

If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, sodium gluconate or tartrate salts, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.

NOM/ADM-0048

(b.1)

(b.1)

(b.1)

(c)

Ice cream mix

(c)

Stabilizing agent

(c)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

n/a

(d)

Ice milk mix

(d)

Stabilizing agent

(d)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

n/a

(e)

Infant formula

(e)

Emulsifying, stabilizing or thickening agent

(e)

If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in combination with sodium potassium hexametaphosphate, the total combined amount not to exceed 500 ppm in the infant formula as consumed, calculated as sodium hexametaphosphate.

NOM/ADM-0048

(f)

Mustard pickles; Relishes

(f)

Thickening agent

(f)

Good Manufacturing Practice

n/a

(g)

Sherbet

(g)

Stabilizing agent

(g)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

n/a

(h)

Unstandardized foods

(h)

Emulsifying, stabilizing or thickening agent

(h)

Good Manufacturing Practice

n/a

S.10

Sodium Phosphate, Dibasic

n/a

(a)

Cottage cheese

(a)

Stabilizing agent

(a)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm.

n/a

(b)

Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; 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 with (naming the added ingredients)

(b)

Emulsifying, stabilizing or thickening agent

(b)

If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, sodium gluconate or tartrate salts, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.

NOM/ADM-0048

(c)

Creamed cottage cheese

(c)

Emulsifying, stabilizing or thickening agent

(c)

If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm.

n/a

(d)

Evaporated milk; Evaporated partly skimmed milk; Evaporated skim milk

(d)

Stabilizing agent

(d)

If used singly, the amount not to exceed 1,000 ppm. If used in combination with potassium phosphate, dibasic or sodium citrate, or both, the total combined amount not to exceed 1,000 ppm, provided that the total amount of phosphate salts does not exceed 1,000 ppm, calculated as sodium phosphate, dibasic.

NOM/ADM-0145

(d.1)

(d.1)

(d.1)

(e)

(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

(e)

Stabilizing agent

(e)

Good Manufacturing Practice

n/a

(f)

Mustard pickles; Relishes

(f)

Thickening agent

(f)

Good Manufacturing Practice

n/a

(g)

Sour cream

(g)

Emulsifying, stabilizing or thickening agent

(g)

If used singly, the amount not to exceed 500 ppm. If used in combination with potassium phosphate, dibasic, the total combined amount not to exceed 500 ppm, calculated as sodium phosphate, dibasic.

NOM/ADM-0145

(h)

Unstandardized foods

(h)

Emulsifying, stabilizing or thickening agent

(h)

Good Manufacturing Practice

n/a

S.11

Sodium Phosphate, Monobasic

n/a

(a)

Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; 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 with (naming the added ingredients)

(a)

Emulsifying, stabilizing or thickening agent

(a)

If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, tartrate salts or sodium gluconate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.

NOM/ADM-0048

(a.1)

(a.1)

(a.1)

(b)

Unstandardized foods

(b)

Emulsifying, stabilizing or thickening agent

(b)

Good Manufacturing Practice

n/a

S.12

Sodium Phosphate, Tribasic

n/a

(a)

Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; 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 with (naming the added ingredients)

(a)

Emulsifying, stabilizing or thickening agent

(a)

If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, tartrate salts or sodium gluconate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.

NOM/ADM-0048

(a.1)

(a.1)

(a.1)

(b)

Unstandardized foods

(b)

Emulsifying, stabilizing or thickening agent

(b)

Good Manufacturing Practice

n/a

S.13

Sodium Potassium Hexametaphosphate

n/a

(a)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(a)

Stabilizing agent

(a)

If used singly, the amount not to exceed 1,500 ppm, calculated as sodium phosphate, dibasic. If used in any combination with other phosphate salts, the total combined amount not to exceed 4,000 ppm, calculated as sodium phosphate, dibasic, provided that the amount of sodium potassium hexametaphosphate does not exceed 1 500 ppm, calculated as sodium phosphate, dibasic.

NOM/ADM-0122

NOM/ADM-0048

(b)

Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; 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 with (naming the added ingredients)

(b)

Emulsifying, stabilizing or thickening agent

(b)

If used singly, the amount not to exceed 3.5%. If used in any combination with other phosphate salts, citrate salts, sodium gluconate or tartrate salts, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.

NOM/ADM-0048

(c)

Ice cream mix

(c)

Stabilizing agent

(c)

If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream.

NOM/ADM-0048

(d)

Ice milk mix

(d)

Stabilizing agent

(d)

If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list.

NOM/ADM-0048

(e)

Infant formula

(e)

Emulsifying, stabilizing or thickening agent

(e)

If used singly, the amount not to exceed 500 ppm in the infant formula as consumed, calculated as sodium hexametaphosphate. If used in combination with sodium hexametaphosphate, the total combined amount not to exceed 500 ppm in the infant formula as consumed, calculated as sodium hexametaphosphate.

NOM/ADM-0048

(f)

Mustard pickles; Relishes

(f)

Thickening agent

(f)

Good Manufacturing Practice

NOM/ADM-0048

(g)

Sherbet

(g)

Stabilizing agent

(g)

If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm.

NOM/ADM-0048

(h)

Unstandardized foods

(h)

Emulsifying, stabilizing or thickening agent

(h)

Good Manufacturing Practice

NOM/ADM-0048

S.14

Sodium Potassium Tartrate

n/a

(a)

Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; 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 with (naming the added ingredients)

(a)

Emulsifying, stabilizing or thickening agent

(a)

If used singly, the amount not to exceed 4.0%. If used in any combination with citrate salts, phosphate salts, sodium gluconate or sodium tartrate, the total combined amount not to exceed 4.0%, calculated as anhydrous salts, provided that the total amount of phosphate salts does not exceed 3.5%, calculated as anhydrous salts.

NOM/ADM-0048

(b)

Unstandardized foods

(b)

Emulsifying, stabilizing or thickening agent

(b)

Good Manufacturing Practice

n/a

S.15

Sodium Potassium Tripolyphosphate