6. List of Permitted Firming Agents (Lists of Permitted Food Additives)
Supersedes: 2022-08-05
Date published: 2024-12-18
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| Column 1 | Column 2 | Column 3 | Column 4 | Column 5 | ||
|---|---|---|---|---|---|---|
| Item | Food additive | Source | Food | Purpose of use | Maximum level of use, maximum level of residue and other conditions | Notes |
| A.1 | Aluminum Sulphate | n/a | (a) Canned crabmeat; Canned lobster; Canned salmon; Canned shrimp; Canned tuna | (a) Firming agent | (a) Good Manufacturing Practice | n/a |
| (b) Pickles and relishes | (b) Firming agent | (b) Good Manufacturing Practice | n/a | |||
| (c) Unstandardized foods | (c) Firming agent | (c) Good Manufacturing Practice | n/a | |||
| A.2 | Ammonium Aluminum Sulphate | n/a | (a) Pickles and relishes | (a) Firming agent | (a) Good Manufacturing Practice | n/a |
| (b) Unstandardized foods | (b) Firming agent | (b) Good Manufacturing Practice | n/a | |||
| C.1 | Calcium Chloride | n/a | (a) Canned apples | (a) Firming agent | (a) 260 ppm, calculated as calcium | n/a |
| (b) Canned apricots | (b) Firming agent | (b) 220 ppm, calculated as calcium | n/a | |||
| (c) Canned grapefruit | (c) Firming agent | (c) Good Manufacturing Practice. The total calcium content not to exceed 350 ppm, whether added or otherwise present. | n/a | |||
| (d) Canned peas | (d) Firming agent | (d) 350 ppm, calculated as calcium | n/a | |||
| (e) Canned (naming the vegetable or vegetables), except canned peas; Canned tomatoes | (e) Firming agent | (e) 260 ppm, calculated as calcium | NOM/ADM-0186 | |||
| (f) Cheddar cheese; (Naming the variety) cheese | (f) Firming agent | (f) 200 ppm of the milk and milk products used in the manufacture of cheese | n/a | |||
| (g) Cottage cheese | (g) Firming agent | (g) Good Manufacturing Practice | n/a | |||
| (h) Frozen sliced apples | (h) Firming agent | (h) 260 ppm, calculated as calcium | n/a | |||
| (i) Glaze for frozen fish | (i) Firming agent | (i) Good Manufacturing Practice | n/a | |||
| (j) Olives | (j) Firming agent | (j) 1.5% of the brine | n/a | |||
| (k) Pickles and relishes | (k) Firming agent | (k) 4,000 ppm | n/a | |||
| (l) Unstandardized foods | (l) Firming agent | (l) Good Manufacturing Practice | n/a | |||
| C.2 | Calcium Citrate | n/a | (a) Canned (naming the vegetable or vegetables); Canned tomatoes; Unstandardized canned vegetables | (a) Firming agent | (a) 260 ppm, calculated as calcium | NOM/ADM-0186 |
| (b) Canned apples | (b) Firming agent | (b) 260 ppm, calculated as calcium | n/a | |||
| (c) Frozen sliced apples | (c) Firming agent | (c) 260 ppm, calculated as calcium | n/a | |||
| (d) Unstandardized foods, except those unstandardized foods set out in paragraph (a) of this item | (d) Firming agent | (d) Good Manufacturing Practice | n/a | |||
| C.3 | Calcium Gluconate | n/a | Unstandardized foods | Firming agent | Good Manufacturing Practice | n/a |
| C.4 | Calcium Lactate | n/a | (a) Canned grapefruit | (a) Firming agent | (a) Good Manufacturing Practice. The total calcium content not to exceed 350 ppm, whether added or otherwise present. | n/a |
| (b) Canned peas | (b) Firming agent | (b) 350 ppm, calculated as calcium | n/a | |||
| C.5 | Calcium Phosphate, Dibasic | n/a | Unstandardized foods | Firming agent | Good Manufacturing Practice | n/a |
| C.6 | Calcium Phosphate, Monobasic | n/a | (a) Canned (naming the vegetable or vegetables); Canned tomatoes; Unstandardized canned vegetables | (a) Firming agent | (a) 260 ppm, calculated as calcium | NOM/ADM-0186 |
| (b) Canned apples | (b) Firming agent | (b) 260 ppm, calculated as calcium | n/a | |||
| (c) Frozen sliced apples | (c) Firming agent | (c) 260 ppm, calculated as calcium | n/a | |||
| (d) Unstandardized foods, except those unstandardized foods set out in paragraph (a) of this item | (d) Firming agent | (d) Good Manufacturing Practice | n/a | |||
| C.7 | Calcium Sulphate | n/a | (a) Canned (naming the vegetable or vegetables); Canned tomatoes; Unstandardized canned vegetables | (a) Firming agent | (a) 260 ppm, calculated as calcium | NOM/ADM-0186 |
| (b) Canned apples | (b) Firming agent | (b) 260 ppm, calculated as calcium | n/a | |||
| (c) Frozen sliced apples | (c) Firming agent | (c) 260 ppm, calculated as calcium | n/a | |||
| P.1 | Potassium Aluminum Sulphate | n/a | (a) Pickles and relishes | (a) Firming agent | (a) Good Manufacturing Practice | n/a |
| (b) Salted jellyfish | (b) Firming agent | (b) 11 ppm, calculated as aluminum | ||||
| (c) Sea urchin roe | (c) Firming agent | (c) 350 ppm, calculated as aluminum | n/a | |||
| (d) Unstandardized foods | (d) Firming agent | (d) Good Manufacturing Practice | n/a | |||
| S.1 | Sodium Aluminum Sulphate | n/a | (a) Pickles and relishes | (a) Firming agent | (a) Good Manufacturing Practice | n/a |
| (b) Unstandardized foods | (b) Firming agent | (b) Good Manufacturing Practice | n/a |
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