ARCHIVED - 6. List of Permitted Firming Agents (Lists of Permitted Food Additives) [2021-05-19]
Notice to Reader:
This is an archived list. Please refer to the most current version of this list.
This List of Permitted Firming Agents sets outs the authorized food additives that are used to make or keep a food firm or crisp. It is incorporated by reference in the Marketing Authorization for Food Additives That May Be Used as Firming Agents.
Note: A transition guide has been created to provide stakeholders with further information on the Lists of Permitted Food Additives as well as guidance on how to interpret and use these lists.
This list is the most current version and was published on 2012-10-30.
Access archived versions of this list.
| Item No. | Column 1 Additive |
Column 2 Permitted in or Upon |
Column 3 Maximum Level of Use and Other Conditions |
|---|---|---|---|
| A.1 | Aluminum Sulphate | (1) Canned crabmeat, lobster, salmon, shrimp and tuna; Pickles and relishes |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| A.2 | Ammonium Aluminum Sulphate |
(1) Pickles and relishes |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| C.1 | Calcium Chloride | (1) Canned apples |
(1) 0.026% calculated as calcium |
| (2) Canned grapefruit |
(2) 0.035% of the total calcium content, whether added or otherwise present |
||
| (3) Cheddar cheese; (naming the variety) cheese |
(3) 0.02% of the milk and milk products used |
||
| (4) Cottage cheese |
(4) Good Manufacturing Practice |
||
| (5) Glaze for frozen fish |
(5) Good Manufacturing Practice |
||
| (6) Olives |
(6) 1.5% of the brine |
||
| (7) Pickles and relishes |
(7) 0.4% |
||
| (8) Canned (naming the vegetable); Tomatoes |
(8) 0.026% calculated as calcium, and in the case of canned peas 0.035% calculated as calcium |
||
| (9) Unstandardized foods |
(9) Good Manufacturing Practice |
||
| (10) Canned apricots |
(10) 0.022% calculated as calcium |
||
| (11) Frozen apples |
(11) 0.026% calculated as calcium in accordance with the requirements of section B.11.102 |
||
| C.2 | Calcium Citrate | (1) Canned vegetables; Tomatoes |
(1) 0.026% calculated as calcium |
| (2) Canned apples |
(2) 0.026% calculated as calcium |
||
| (3) Unstandardized foods |
(3) Good Manufacturing Practice |
||
| (4) Frozen apples; Frozen sliced apples |
(4) 0.026% calculated as calcium in accordance with the requirements of section B.11.102 |
||
| C.3 | Calcium Gluconate | Unstandardized foods | Good Manufacturing Practice |
| C.3A | Calcium Lactate | (1) Canned grapefruit |
(1) 0.035% of the total calcium content, whether added or otherwise present |
| (2) Canned peas |
(2) 0.035% calculated as calcium |
||
| C.4 | Calcium Phosphate, dibasic | Unstandardized foods | Good Manufacturing Practice |
| C.5 | Calcium Phosphate, monobasic | (1) Canned vegetables; Tomatoes |
(1) 0.026% calculated as calcium |
| (2) Canned apples |
(2) 0.026% calculated as calcium |
||
| (3) Unstandardized foods |
(3) Good Manufacturing Practice |
||
| (4) Frozen apples |
(4) 0.026% calculated as calcium in accordance with the requirements of B.11.102 |
||
| C.6 | Calcium Sulphate | (1) Canned vegetables; Tomatoes |
(1) 0.026% calculated as calcium |
| (2) Canned apples |
(2) 0.026% calculated as calcium |
||
| (3) Frozen apples |
(3) 0.026% calculated as calcium in accordance with the requirements of B.11.102 |
||
| P.1 | Potassium Aluminum Sulphate |
(1) Pickles and relishes |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| (3) Sea urchin roe |
(3) 350 p.p.m. calculated as aluminum |
||
| S.1 | Sodium Aluminum Sulphate |
(1) Pickles and relishes |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
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