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8. List of Permitted Food Additives with Other Purposes of Use (Lists of Permitted Food Additives)

Supersedes: 2024-08-30
Date issued: 2024-12-18

Access archived versions  of this list.

List of Permitted Food Additives with Other Purposes of Use
Column 1 Column 2 Column 3 Column 4 Column 5
Item Food additive Source Food Purpose of use Maximum level of use or maximum level of residue and other conditions Notes
A.1 Acacia Gum n/a Beer; Fruit wine; Wine Fining agent Good Manufacturing Practice n/a
A.2 Acetic Acid n/a 2'-Fucosyllactose, including 2'-fucosyllactose for use in infant formula Crystallization aid and washing agent Good Manufacturing Practice. Residue of acetic acid not to exceed 1.0% in 2'-fucosyllactose. In the case of infant formula, residue of acetic acid not to exceed 1.0% in 2'-fucosyllactose and 12 ppm in the infant formula as consumed. NOM/ADM-0197
A.3 Acetylated Monoglycerides n/a Unstandardized foods Coating agent; Release agent Good Manufacturing Practice n/a
A.4 Agar n/a Fruit wine; Wine Fining agent Good Manufacturing Practice n/a
A.5 Aluminum Sulphate n/a Dried egg-white; Dried whole egg; Dried yolk; Frozen egg-white; Frozen whole egg; Frozen yolk; Liquid egg-white; Liquid whole egg; Liquid yolk To stabilize albumen during pasteurization 360 ppm n/a
A.6 Ammonium Persulphate n/a Brewer's yeast Antimicrobial agent 1,000 ppm n/a
B.1 Beeswax n/a Unstandardized foods Antisticking agent 4,000 ppm n/a
B.2 Benzoyl Peroxide n/a Liquid whey destined for the manufacture of dried whey products To decolourize 100 ppm n/a
B.3 n-Butane n/a Edible cookware coatings that are vegetable oil-based or lecithin-based, or both Propellant Good Manufacturing Practice n/a
C.1 Caffeine n/a

(a)

Cola type beverages; Concentrates for cola type beverages

(a)

To characterize the product

(a)

200 ppm in the beverage as consumed

Maximum level of caffeine to be reduced to 150 ppm. Refer to NOI/ADI-0004 for scheduled date.

NOI/ADI-0004

(b)

Concentrates for non-alcoholic carbonated water-based flavoured and sweetened beverages other than cola type beverages; Non-alcoholic carbonated water-based flavoured and sweetened beverages other than cola type beverages

(b)

To characterize the product

(b)

If used singly, the amount not to exceed 150 ppm in the beverage as consumed. If used in combination with caffeine citrate, the total combined amount not to exceed 150 ppm in the beverage as consumed, calculated as caffeine.

NOI/ADI-0004
C.2 Caffeine Citrate n/a

(a)

Cola type beverages; Concentrates for cola type beverages

(a)

To characterize the product

(a)

200 ppm in the beverage as consumed, calculated as caffeine

Maximum level of caffeine to be reduced to 150 ppm. Refer to NOI/ADI-0004 for scheduled date.

NOI/ADI-0004

(b)

Concentrates for non-alcoholic carbonated water-based flavoured and sweetened beverages other than cola type beverages; Non-alcoholic carbonated water-based flavoured and sweetened beverages other than cola type beverages

(b)

To characterize the product

(b)

If used singly, the total amount not to exceed 150 ppm in the beverage as consumed, calculated as caffeine. If used in combination with caffeine, the total combined amount not to exceed 150 ppm in the beverage as consumed, calculated as caffeine.

 NOI/ADI-0004
C.3 Calcium Carbonate n/a

(a) Chewing gum

(a) Filler

 (a) Good Manufacturing Practice n/a

(b) Unstandardized confectionery

(b) Creaming and fixing agent

 (b) Good Manufacturing Practice n/a

(c) Unstandardized foods

(c) Carrier and dusting agent

 (c) Good Manufacturing Practice n/a

(d) White flour; Whole wheat flour

(d) Carrier of benzoyl peroxide

 (d) If used singly, the amount not to exceed 900 ppm. If used in any combination with other carriers of benzoyl peroxide, set out in this list or in sections 12.1.1 and 12.1.3 of Volume 12 of the Food Compositional Standards Document, the total combined amount not to exceed 900 ppm. n/a
C.4 Calcium Chloride n/a (a) Cuts of prepared meat (a) Meat tenderizing agent (a) Good Manufacturing Practice. When sold as a cooked product, the meat contains a meat protein content of not less than 12%. When sold as an uncooked product, the meat contains a meat protein content of not less than 10%. In either case, a bone or a visible fat layer is not to be included in any calculation used to determine the meat protein content. NOM/ADM-0096
(b) Sausage having an edible coating (b) To stabilize the edible coating (b) Good Manufacturing Practice n/a
C.5 Calcium Lactate 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) To modify texture (a) Good Manufacturing Practice NOM/ADM-0122
(b) Delysozymized egg albumen (b) Restoration of functional properties (b) Good Manufacturing Practice. The amount of calcium added not to exceed that lost during processing. n/a
(c) Headcheese; Meat and meat by-product loaf; Meat binder; Meat by-product loaf; Meat loaf; 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 (c) Calcium source for alginate gels (c) Good Manufacturing Practice NOM/ADM-0094
(d) Sausage having an edible coating (d) To stabilize the edible coating (d) Good Manufacturing Practice n/a
(e) Unstandardized alcoholic beverages (e) Calcium source to form or to maintain calcium alginate membranes that encapsulate the beverage (e) Good Manufacturing Practice. To be used with sodium alginate. NOM/ADM-0192
C.6 Calcium Oxide 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) To modify texture (a) Good Manufacturing Practice NOM/ADM-0122
(b) Frozen crustaceans; Frozen molluscs (b) To facilitate the removal of extraneous matter and to reduce moisture loss during cooking (b) To be used in a solution with sodium chloride (salt) and sodium hydroxide. Residue of calcium oxide not to exceed 30 ppm in the food. n/a
(c) Nutmeg (c) Coating agent (c) Good Manufacturing Practice. To form a thin coating on the whole nutmeg. n/a
C.7 Calcium Phosphate, Dibasic n/a White flour; Whole wheat flour Carrier of benzoyl peroxide If used singly, the amount not to exceed 900 ppm. If used in any combination with other carriers of benzoyl peroxide, set out in this list or in sections 12.1.1 and 12.1.3 of Volume 12 of the Food Compositional Standards Document, the total combined amount not to exceed 900 ppm. n/a
C.8 Calcium Phosphate, Tribasic n/a (a) Liquid whey destined for the manufacture of dried whey products (a) Carrier of benzoyl peroxide (a) 400 ppm of the dried whey product n/a
(b) 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 ingredient) (b) To improve colour, texture, consistency and spreadability (b) 1.0% n/a
(c) White flour; Whole wheat flour (c) Carrier of benzoyl peroxide (c) If used singly, the amount not to exceed 900 ppm. If used in any combination with other carriers of benzoyl peroxide, set out in this list or in sections 12.1.1 and 12.1.3 of Volume 12 of the Food Compositional Standards Document, the total combined amount not to exceed 900 ppm. n/a
C.9 Calcium Silicate n/a Oil-soluble annatto Carrier Good Manufacturing Practice n/a
C.10 Calcium Stearate n/a Unstandardized confectionery Release agent Good Manufacturing Practice n/a
C.11 Calcium Stearoyl-2-Lactylate n/a (a) Dehydrated potatoes (a) Conditioning agent (a) 2,000 ppm of the dry food n/a
(b) Dried egg-white (b) Whipping agent (b) 5,000 ppm n/a
(c) Frozen egg-white; Liquid egg-white (c) Whipping agent (c) 500 ppm n/a
(d) Vegetable fat toppings (d) Whipping agent (d) 3,000 ppm n/a
C.12 Calcium Sulphate n/a (a) Baking powder (a) Neutral filler (a) Good Manufacturing Practice in accordance with section 3.1.1 of Volume 3 of the Food Compositional Standards Document n/a
(b) Liquid whey destined for the manufacture of dried whey products (b) Carrier of benzoyl peroxide (b) 3,000 ppm of the dried whey product n/a
(c) White flour; Whole wheat flour (c) Carrier of benzoyl peroxide (c) If used singly, the amount not to exceed 900 ppm. If used in any combination with other carriers of benzoyl peroxide set out in this list or in sections 12.1.1 and 12.1.3 of Volume 12 of the Food Compositional Standards Document, the total combined amount not to exceed 900 ppm. n/a
C.13 Carbon Dioxide n/a (a) Beer; Carbonated (naming the fruit) juice; Cider; Fruit wine; Honey wine; Water represented as mineral water or spring water; Wine (a) Carbonating agent (a) Good Manufacturing Practice n/a
(b) Cottage Cheese; Creamed Cottage Cheese (b) To extend durable life (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Carbonating agent and pressure dispensing agent (c) Good Manufacturing Practice n/a
C.14 Carnauba Wax n/a Broth, except broth that is used in canned (naming the poultry) Antifoaming agent 6 ppm NOM/ADM-0081
C.15 Castor Oil n/a Unstandardized confectionery Release agent Good Manufacturing Practice n/a
C.16 Cellulose, Powdered n/a (a) Batter; Breading (a) Bulking agent (a) 1% n/a
(b) Canapé toast (b) Bulking agent (b) 2% n/a
(c) Dry mixes for sweet baked goods (c) Bulking agent (c) 8% in the food as consumed NOM/ADM-0031
(d) Fillings (d) Bulking agent (d) 5,000 ppm n/a
(e) Foods sold in tablet form (e) Bulking agent (e) 50% n/a
(f) Horseradish and mustard powders (wasabi-like powders) (f) Bulking agent; Texturizing agent (f) 8% NOM/ADM-0135
(g) Icings (g) Bulking agent (g) 1% n/a
(h) Seasonings (h) Bulking agent (h) 3% n/a
(i) Sweet baked goods (i) Bulking agent (i) 8% n/a
(j) Unstandardized confectionery that meet the conditions set out in column 2 of the item 3 of the document entitled "Nutrition Labelling — Table of Permitted Nutrient Content Statements and Claims", published by the Government of Canada on its website, for the subject "Reduced in energy" set out in column 1 of the same table (j) Bulking agent (j) 25%

NOM/ADM-0187

Table of Permitted Nutrient Content Statements and Claims
(k) Unstandardized edible ices (k) Bulking agent (k) 3% n/a
C.17 Chloropentafluoroethane n/a Unstandardized foods Aerating agent and pressure dispensing agent Good Manufacturing Practice n/a
C.18 Citric Acid n/a (a) Beef blood (a) Anticoagulant (a) Good Manufacturing Practice n/a
(b) Unstandardized foods (b) Culture nutrient (b) Good Manufacturing Practice n/a
C.19 Copper Gluconate n/a Breath fresheners To characterize the product 50 ppm n/a
C.20 Copper Sulphate n/a (a) Fruit wine; Wine (a) Fining agent (a) Good Manufacturing Practice. The copper content not to exceed 1 ppm in the finished wine. n/a
(b) Preserved duck eggs (b) To assist in the preservation process (b) Good Manufacturing Practice. To be used in an alkaline soaking solution. The amount not to exceed 5 ppm in the edible portion of the preserved duck egg, calculated as copper. NOM/ADM-0106
D.1 Dimethylpolysiloxane Formulations n/a (a) Apple and (naming the fruit or fruits) jam; Fats and oils, except lard, milk fat, olive oil and suet; Fig marmalade; Fig marmalade with pectin; Fruit wine; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly; (Naming the fruit or fruits) jelly with pectin; (Naming the citrus fruit or fruits) marmalade; (Naming the citrus fruit or fruits) marmalade with pectin; Pineapple marmalade; Pineapple marmalade with pectin; Reconstituted lemon juice; Reconstituted lime juice; Rhubarb and (naming the fruit or fruits) jam; Shortening; Skim milk powder; Wine (a) Antifoaming agent (a) 10 ppm of dimethylpolysiloxane n/a
(b) Blends of pineapple juice with other fruit juices; Canned pineapple (when pineapple juice is used as the packing medium); Pineapple juice (b) Antifoaming agent (b) 10 ppm of dimethylpolysiloxane n/a
(c) Foods that come into contact with surfaces treated with dimethylpolysiloxane formulations (c) Release agent (c) To be used on surfaces that come into contact with food. Residue of dimethylpolysiloxane not to exceed 10 ppm in the food. n/a
(d) Unstandardized foods (d) Antifoaming agent (d) 10 ppm of dimethylpolysiloxane n/a
(e) Wort used in the manufacture of beer (e) Antifoaming agent (e) 10 ppm of dimethylpolysiloxane n/a
D.2 Dioctyl Sodium Sulfosuccinate n/a (a) Fumaric acid-acidulated dry beverage bases (a) Wetting agent (a) 10 ppm in the beverage as consumed n/a
(b) Sausage casings (b) To reduce casing breakage (b) 200 ppm of the casing n/a
E.1 Ethoxyquin n/a Ground chili pepper; Paprika To promote colour retention 100 ppm n/a
F.1 Ferrous Gluconate n/a Ripe olives Colour retention agent Good Manufacturing Practice n/a
G.1 Gelatin n/a Beer; Cider; Fruit wine; Wine Fining agent Good Manufacturing Practice n/a
G.2 Glucono δ-Lactone n/a (a) Cooked sausage; Meat and meat by-product loaf; Meat by-product loaf; Meat loaf (a) To accelerate colour fixing (a) 5,000 ppm n/a
(b) Dry Sausage (b) To assist in curing (b) Good Manufacturing Practice n/a
G.3 Glycerol n/a (a) Meat curing compounds; Sausage casings (a) Humectant (a) Good Manufacturing Practice n/a
(b) Preserved meat (b) Glazing agent (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Humectant; Plasticizing agent (c) Good Manufacturing Practice n/a
G.4 Glycerol Ester of Gum Rosin n/a Beverages containing citrus or spruce oils Density adjusting agent If used singly, the total amount not to exceed 100 ppm. If used in combination with glycerol ester of tall oil rosin or glycerol ester of wood rosin, or both, the total combined amount not to exceed 100 ppm. NOM/ADM-0018
G.5 Glycerol Ester of Tall Oil Rosin n/a Beverages containing citrus or spruce oils Density adjusting agent If used singly, the total amount not to exceed 100 ppm. If used in combination with glycerol ester of gum rosin or glycerol ester of wood rosin, or both, the total combined amount not to exceed 100 ppm. NOM/ADM-0018
G.6 Glycerol Ester of Wood Rosin n/a Beverages containing citrus or spruce oils Density adjusting agent If used singly, the total amount not to exceed 100 ppm. If used in combination with glycerol ester of gum rosin or glycerol ester of tall oil rosin, or both, the total combined amount not to exceed 100 ppm. n/a
H.1 Hydrogen Peroxide n/a (a) Brewers' mash (a) Clarification aid (a) 135 ppm n/a
(b) Liquid egg-white, liquid whole egg or liquid yolk, destined for drying (b) To prevent discolouration (b) Good Manufacturing Practice. To be used with catalase in accordance with item C.3 of the List of Permitted Food Enzymes. n/a
(c) Liquid whey destined for the manufacture of dried whey products (c) To decolourize and maintain pH (c) 100 ppm n/a
(d) Oat hulls used in the manufacture of oat hull fibre (d) Bleaching agent (d) Good Manufacturing Practice n/a
I.1 Ice Structuring Protein Type III HPLC 12 Saccharomyces cerevisiae CEN.PK K338 (a) Ice cream; Ice milk; Sherbet (a) To modify texture (a) 100 ppm NOM/ADM-0028
(b) Unstandardized edible ices; Unstandardized frozen desserts (b) To modify texture (b) 100 ppm NOM/ADM-0027
I.2 Isobutane n/a Edible cookware coatings that are vegetable oil-based or lecithin-based, or both Propellant Good Manufacturing Practice n/a
L.1 Lactococcus Lactis DSM 11037 n/a Modified atmosphere-packed preserved meat or preserved meat by-product; Modified atmosphere-packed preserved sausage; Vacuum-packed preserved meat or preserved meat by-product; Vacuum-packed preserved sausage Oxygen scavenger Good Manufacturing Practice NOM/ADM-0122 NOM/ADM-0095
L.2 Lactylic Esters of Fatty Acids n/a Unstandardized foods Plasticizing agent Good Manufacturing Practice n/a
L.3 Lanolin n/a Chewing gum Plasticizing agent Good Manufacturing Practice n/a
L.4 Lecithin n/a (a) Foods that come into contact with surfaces treated with lecithin (a) Release agent (a) Good Manufacturing Practice. To be used on surfaces that come into contact with food. n/a
(b) Infant cereal products (b) Release agent (b) 1.75% in the product as consumed n/a
L.5 L-Leucine n/a Table-top sweetener tablets that contain acesulfame potassium, aspartame, erythritol, neotame or sucralose Lubricant and binder used for the manufacture of tablets Good Manufacturing Practice n/a
L.6 L-Lysine Monohydrochloride n/a Processed snack foods based on dried potato dough; Processed snack foods based on wheat flour dough To inhibit acrylamide formation 8,000 ppm, calculated as L-lysine NOM/ADM-0140
M.1 Magnesium Aluminum Silicate n/a Chewing gum Dusting agent Good Manufacturing Practice n/a
M.2 Magnesium Carbonate n/a (a) Unstandardized confectionery (a) Release agent (a) Good Manufacturing Practice n/a
(b) White flour, Whole wheat flour (b) Carrier of benzoyl peroxide (b) If used singly, the amount not to exceed 900 ppm. If used in any combination with other carriers of benzoyl peroxide, set out in this list or in sections 12.1.1 and 12.1.3 of Volume 12 of the Food Compositional Standards Document, the total combined amount not to exceed 900 ppm. n/a
M.3 Magnesium Chloride n/a Delysozymized egg albumen Restoration of functional properties Good Manufacturing Practice. The amount of magnesium added not to exceed that lost during processing. n/a
M.4 Magnesium Silicate n/a (a) Chewing gum (a) Dusting agent (a) Good Manufacturing Practice n/a
(b) Rice (b) Coating agent (b) Good Manufacturing Practice n/a
(c) Unstandardized confectionery (c) Release agent (c) Good Manufacturing Practice n/a
M.5 Magnesium Stearate n/a (a) Foods sold in tablet form (a) Binding agent (a) Good Manufacturing Practice n/a
(b) Unstandardized confectionery (b) Release agent (b) Good Manufacturing Practice n/a
M.6 Magnesium Sulphate n/a Delysozymized egg albumen Restoration of functional properties Good Manufacturing Practice. The amount of magnesium added not to exceed that lost during processing. n/a
M.7 Methyl Ethyl Cellulose n/a Unstandardized foods Aerating agent Good Manufacturing Practice n/a
M.8 Microcrystalline Cellulose n/a (a) Breath fresheners (a) Bodying and texturizing agent (a) 9.0% n/a
(b) Ice cream mix (b) Bodying and texturizing agent (b) If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with stabilizing agents of the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents, the total combined amount not to exceed 5,000 ppm of the ice cream. n/a
(c) Ice milk mix (c) Bodying and texturizing agent (c) 1.5% n/a
(d) Sausage casings (d) Bodying and texturizing agent (d) Good Manufacturing Practice n/a
(e) Sherbet (e) Bodying and texturizing agent (e) 5,000 ppm n/a
(f) Table-top sweetener tablets containing aspartame (f) Tablet disintegration (f) 2.2% n/a
(g) Unstandardized dips; Unstandardized sandwich spreads (g) Bodying and texturizing agent (g) 3.0% n/a
(h) Unstandardized foods, except those unstandardized foods set out in paragraphs (a), (d), (f), (g), (i), (j), (k) of this item (h) Bodying and texturizing agent (h) 2.0% n/a
(i) Unstandardized foods that meet the conditions set out in column 2 of the item 3 of the document entitled "Nutrition Labelling — Table of Permitted Nutrient Content Statements and Claims", published by the Government of Canada on its website, for the subject "Reduced in energy" set out in column 1 of the same table (i) Filler (i) Good Manufacturing Practice

NOM/ADM-0187

Table of Permitted Nutrient Content Statements and Claims
(j) Unstandardized frozen desserts (j) Bodying and texturizing agent (j) 5,000 ppm n/a
(k) Whipped vegetable oil toppings (k) Bodying and texturizing agent (k) 1.5% n/a
M.9 Mineral Oil n/a (a) Bakery products (a) Release agent (a) If used singly, the amount not to exceed 3,000 ppm. If used in combination with petrolatum, the total combined amount not to exceed 1,500 ppm. NOM/ADM-0073
(b) Fresh fruits and vegetables (b) Coating agent (b) 3,000 ppm NOM/ADM-0073
(c) Salt Substitute (c) Binding agent and protective coating (c) 6,000 ppm NOM/ADM-0073
(d) Sausage casings (d) Lubricant (d) 5.0%. Residue of mineral oil not to exceed 200 ppm in a raw sausage prepared with the casing or 30 ppm in a cooked sausage prepared with the casing. NOM/ADM-0073
(e) Seeded raisins; Unstandardized confectionery (e) Release agent (e) 3,000 ppm NOM/ADM-0073
M.10 Monoacetin n/a Unstandardized bakery products Plasticizing agent Good Manufacturing Practice n/a
M.11 Mono- and Diglycerides n/a (a) Apple and (naming the fruit or fruits) jam; Fats and oils, except lard, milk fat, olive oil and suet; Fig marmalade; Fig marmalade with pectin; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly; (Naming the fruit or fruits) jelly with pectin; (Naming the citrus fruit or fruits) marmalade; (Naming the citrus fruit or fruits) marmalade with pectin; Pineapple marmalade; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam (a) Antifoaming agent (a) Good Manufacturing Practice n/a
(b) Unstandardized foods (b) Antifoaming agent; Humectant; Release agent (b) Good Manufacturing Practice n/a
M.12 Monoglycerides n/a Unstandardized foods Antifoaming agent; Humectant; Release agent Good Manufacturing Practice n/a
N.1 Nitrogen n/a (a) Calorie-reduced margarine; Margarine (a) To improve spreadability (a) Good Manufacturing Practice n/a
(b) Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients) (b) To improve spreadability (b) Good Manufacturing Practice n/a
(c) Unstandardized foods (c) Pressure dispensing agent (c) Good Manufacturing Practice n/a
N.2 Nitrous Oxide n/a Unstandardized foods Pressure dispensing agent Good Manufacturing Practice n/a
O.1 Octafluorocyclobutane n/a Unstandardized foods Aerating agent and pressure dispensing agent Good Manufacturing Practice n/a
O.2 Oxystearin n/a Cotton seed oil; Peanut oil; Soybean oil To inhibit crystal formation 1,250 ppm n/a
O.3 Ozone n/a (a) Cider (a) Maturing agent (a) Good Manufacturing Practice n/a
(b) Fruit wine; Wine (b) Maturing agent (b) Good Manufacturing Practice n/a
(c) Water represented as mineral water or spring water (c) Chemosterilant (c) Good Manufacturing Practice n/a
P.1 Pancreas Extract n/a Acid producing bacterial cultures To control bacteriophages Good Manufacturing Practice n/a
P.2 Paraffin Wax n/a (a) (Naming the variety) cheese; Unstandardized cheeses (a) Coating agent (a) Good Manufacturing Practice NOM/ADM-0073
(b) Fresh fruits and vegetables (b) Coating agent (b) 3,000 ppm NOM/ADM-0073
(c) Turnips (c) Coating agent (c) Good Manufacturing Practice NOM/ADM-0073
P.3 Petrolatum n/a (a) Bakery products (a) Release agent (a) If used singly, the amount not to exceed 1,500 ppm. If used in combination with mineral oil, the total combined amount not to exceed 1,500 ppm. NOM/ADM-0073
(b) Fresh fruits and vegetables (b) Coating agent (b) 3,000 ppm NOM/ADM-0073
P.4 Polydextrose n/a Unstandardized foods Bodying and texturizing agent Good Manufacturing Practice n/a
P.5 Polyethylene Glycol (molecular weight 3000-9000 Da) n/a (a) L-Lysine tablets (a) Tablet binder (a) 7.0% n/a
(b) Soft drinks (b) Antifoaming agent (b) 10 ppm n/a
(c) Table-top sweetener tablets containing aspartame (c) Lubricant (c) 1.0% n/a
P.6 Polysorbate 80 n/a (a) Spray-dried bacterial culture preparations for use in dried infant cereal products (a) To improve viability of spray-dried bacterial cultures (a) Good Manufacturing Practice. Residue not to exceed 6 ppm in the dried infant cereal product. NOM/ADM-0138
(b) Spray-dried bacterial culture preparations for use in infant formula powders; Spray-dried bacterial culture preparations for use in nutritional supplement powders (b) To improve viability of spray-dried bacterial cultures (b) Good Manufacturing Practice. Residue not to exceed 3 ppm in the infant formula powder and the nutritional supplement powder. NOM/ADM-0138
P.7 Polyvinylpyrrolidone n/a (a) Beer; Cider; Fruit wine; Wine (a) Fining agent (a) Good Manufacturing Practice. Residue not to exceed 2 ppm. n/a
(b) Colour lake dispersions for use in unstandardized confectionery in tablet form (b) Viscosity reduction agent and stabilizer in colour lake dispersions (b) Good Manufacturing Practice. Residue of polyvinylpyrrolidone not to exceed 100 ppm in the confectionery containing the colour lake dispersion. n/a
(c) Table-top sweetener tablets containing aspartame (c) Tablet binder (c) 3,000 ppm n/a
P.8 Potassium Aluminum Sulphate n/a White flour; Whole wheat flour Carrier of benzoyl peroxide If used singly, the amount not to exceed 900 ppm. If used in any combination with other carriers of benzoyl peroxide, set out in this list or in sections 12.1.1 and 12.1.3 of Volume 12 of the Food Compositional Standards Document, the total combined amount not to exceed 900 ppm. n/a
P.9 Potassium Ferrocyanide n/a (a) Fruit wine; Wine (a) Fining agent (a) Good Manufacturing Practice n/a
(b) Salt (b) Adjuvant (b) For use in the manufacture of dendritic salt. If used singly, the amount not to exceed 13 ppm, calculated as anhydrous sodium ferrocyanide. If used in combination with sodium ferrocyanide, the total combined amount not to exceed 13 ppm, calculated as anhydrous sodium ferrocyanide. n/a
P.10 Potassium Phosphate, Dibasic n/a (a) Frozen mushrooms (a) To prevent discolouration (a) Good Manufacturing Practice NOM/ADM-0145
(b) Glaze for frozen fish (b) To prevent cracking of glaze (b) Good Manufacturing Practice NOM/ADM-0145
P.11 Potassium Polyaspartate n/a Fruit wine; Wine To inhibit crystal formation 100 ppm NOM/ADM-0162
P.12 Potassium Pyrophosphate, Tetrabasic n/a Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid To reduce processing losses and to reduce thaw drip Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. NOM/ADM-0048
P.13 Potassium Stearate n/a Chewing gum Plasticizing agent Good Manufacturing Practice n/a
P.14 Potassium Tripolyphosphate n/a Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid To reduce processing losses and to reduce thaw drip Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. NOM/ADM-0048
P.15 Propane n/a Unstandardized foods Aerating agent and pressure dispensing agent Good Manufacturing Practice n/a
P.16 Propylene Glycol n/a Unstandardized foods Humectant Good Manufacturing Practice n/a
Q.1 Quillaia Extract n/a Beverage bases; Beverage mixes; Soft drinks Foaming agent Good Manufacturing Practice n/a
S.1 Saponin n/a Beverage bases; Beverage mixes; Soft drinks Foaming agent Good Manufacturing Practice n/a
S.2 Silicon Dioxide n/a (a) Colouring agent formulations (a) Colour stabilizer (a) Good Manufacturing Practice NOM/ADM-0041
(b) Edible vegetable oil-based cookware coating emulsions (b) Suspending agent (b) 2.0% n/a
S.3 Sodium Acid Pyrophosphate n/a Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid To reduce processing losses and to reduce thaw drip Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic.

NOM/ADM-0048

NOM/ADM-0013
S.4 Sodium Alginate n/a Unstandardized alcoholic beverages Alginate source to form or to maintain calcium alginate membranes that encapsulate the beverage Good Manufacturing Practice. To be used with calcium lactate. NOM/ADM-0192
S.5 Sodium Aluminum Sulphate n/a White flour; Whole wheat flour Carrier of benzoyl peroxide If used singly, the amount not to exceed 900 ppm. If used in any combination with other carriers of benzoyl peroxide, set out in this list or in sections 12.1.1 and 12.1.3 of Volume 12 of the Food Compositional Standards Document, the total combined amount not to exceed 900 ppm. n/a
S.6 Sodium Bicarbonate n/a (a) Salt (a) To stabilize potassium iodide added to salt for table or general household use (a) Good Manufacturing Practice n/a
(b) Unstandardized confectionery (b) Aerating agent (b) Good Manufacturing Practice n/a
S.7 Sodium Carbonate n/a Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid To reduce processing losses and to reduce thaw drip To be used in combination with sodium hexametaphosphate or sodium potassium hexametaphosphate, or both. In any case, the amount of sodium carbonate not to exceed 15% of the combination.

NOM/ADM-0048

NOM/ADM-0013
S.8 Sodium Carboxymethyl Cellulose n/a (a) Canned mandarin oranges (a) To inhibit crystal formation (a) Good Manufacturing Practice NOM/ADM-0017
(b) Fruit wine; Wine (b) To inhibit crystal formation (b) 100 ppm NOM/ADM-0017
(c) Sausage casings (c) Coating agent to enable peeling (c) 2,500 ppm of the casing n/a
S.9 Sodium Carboxymethyl Cellulose, Cross-Linked n/a Table-top sweetener tablets that contain acesulfame potassium, aspartame, erythritol, neotame or sucralose Tablet disintegration Good Manufacturing Practice n/a
S.10 Sodium Citrate n/a (a) Beef blood (a) Anticoagulant (a) 5,000 ppm n/a
(b) 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 (b) To modify texture (b) Good Manufacturing Practice NOM/ADM-0122
(c) Sour cream (c) Flavour precursor (c) 1,000 ppm n/a
S.11 Sodium Ferrocyanide n/a Salt Adjuvant For use in the manufacture of dendritic salt. If used singly, the amount not to exceed 13 ppm, calculated as anhydrous sodium ferrocyanide. If used in combination with potassium ferrocyanide, the total combined amount not to exceed 13 ppm, calculated as anhydrous sodium ferrocyanide. n/a
S.12 Sodium Hexametaphosphate n/a (a) Beef blood (a) Anticoagulant (a) If used singly, the amount not to exceed 2,000 ppm. If used in combination with sodium potassium hexametaphosphate, the total combined amount not to exceed 2,000 ppm, calculated as sodium hexametaphosphate. NOM/ADM-0048
(b) Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid (b) To reduce processing losses and to reduce thaw drip (b) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic

NOM/ADM-0048

NOM/ADM-0013
(c) Gelatin destined for marshmallow compositions (c) Whipping agent (c) If used singly, the amount not to exceed 2%. If used in combination with sodium potassium hexametaphosphate, the total combined amount not to exceed 2%, calculated as sodium hexametaphosphate. NOM/ADM-0048
S.13 Sodium Hydrogen Malate n/a (a) Unstandardized flavouring preparations for use in or upon chewing gum, dry beverage mixes or unstandardized confectionery (a) Coating agent (a) 1.5% in the food containing the unstandardized flavouring preparation NOM/ADM-0075
(b) Unstandardized flavouring preparations for use in or upon gelatin dessert powders (b) Coating agent (b) 5,000 ppm in the dessert containing the unstandardized flavouring preparation NOM/ADM-0075
S.14 Sodium Hydroxide n/a Frozen crustaceans; Frozen molluscs To facilitate the removal of extraneous matter and to reduce moisture loss during cooking To be used in a solution with sodium chloride (salt) and calcium oxide. Residue of sodium hydroxide not to exceed 70 ppm in the food. n/a
S.15 Sodium Lauryl Sulphate n/a (a) Dried egg-white (a) Whipping agent (a) 1,000 ppm n/a
(b) Frozen egg-white; Liquid egg-white (b) Whipping agent (b) 125 ppm n/a
(c) Gelatin destined for marshmallow compositions (c) Whipping agent (c) 5,000 ppm n/a
S.16 Sodium Methyl Sulphate n/a Pectin The result of methylation of pectin by sulfuric acid and methanol and neutralized by sodium bicarbonate 1,000 ppm of pectin n/a
S.17 Sodium Phosphate, Dibasic n/a (a) Frozen mushrooms (a) To prevent discolouration (a) Good Manufacturing Practice n/a
(b) Glaze for frozen fish (b) To prevent cracking of glaze (b) Good Manufacturing Practice NOM/ADM-0048
S.18 Sodium Phosphate, Tribasic n/a Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid To reduce processing losses and to reduce thaw drip To be used in any combination with other phosphates. Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. NOM/ADM-0166
S.19 Sodium Potassium Copper Chlorophyllin n/a Breath fresheners To characterize the product 700 ppm n/a
S.20 Sodium Potassium Hexametaphosphate n/a (a) Beef blood (a) Anticoagulant (a) If used singly, the amount not to exceed 2,000 ppm, calculated as sodium hexametaphosphate. If used in combination with sodium hexametaphosphate, the total combined amount not to exceed 2,000 ppm, calculated as sodium hexametaphosphate. NOM/ADM-0048
(b) Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid (b) To reduce processing losses and to reduce thaw drip (b) Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. NOM/ADM-0048
(c) Gelatin destined for marshmallow compositions (c) Whipping agent (c) If used singly, the amount not to exceed 2%, calculated as sodium hexametaphosphate. If used in combination with sodium hexametaphosphate, the total combined amount not to exceed 2%, calculated as sodium hexametaphosphate. NOM/ADM-0048
S.21 Sodium Potassium Tripolyphosphate n/a Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid To reduce processing losses and to reduce thaw drip Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. NOM/ADM-0048
S.22 Sodium Pyrophosphate, Tetrabasic n/a Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid To reduce processing losses and to reduce thaw drip Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic.

NOM/ADM-0048

NOM/ADM-0013
S.23 Sodium Pyrophosphate, Tribasic n/a Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid To reduce processing losses and to reduce thaw drip Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. NOM/ADM-0048 NOM/ADM-0034
S.24 Sodium Silicate n/a Canned drinking water Corrosion inhibitor Good Manufacturing Practice n/a
S.25 Sodium Stearate n/a Chewing gum Plasticizing agent Good Manufacturing Practice n/a
S.26 Sodium Stearoyl-2-Lactylate n/a (a) Dehydrated potatoes (a) Conditioning agent (a) 2,000 ppm of the dry food n/a
(b) Dried egg-white (b) Whipping agent (b) 5,000 ppm n/a
(c) Frozen egg-white; Liquid egg-white (c) Whipping agent (c) 500 ppm n/a
(d) Oil toppings; Oil topping mixes (d) Whipping agent (d) 3,000 ppm n/a
(e) Whipped yogurt (e) Whipping agent (e) 500 ppm NOM/ADM-0085
S.27 Sodium Sulphate n/a Frozen mushrooms To prevent discolouration Good Manufacturing Practice n/a
S.28 Sodium Sulphite n/a Canned flaked tuna To prevent discolouration 300 ppm n/a
S.29 Sodium Thiosulphate n/a Salt To stabilize potassium iodide added to salt for table or general household use Good Manufacturing Practice n/a
S.30 Sodium Tripolyphosphate n/a Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid To reduce processing losses and to reduce thaw drip Total amount of added phosphate not to exceed 5,000 ppm, calculated as sodium phosphate, dibasic. NOM/ADM-0048 NOM/ADM-0034 NOM/ADM 0013
S.31 Stannous Chloride n/a (a) Asparagus packed in glass containers or fully lined (lacquered) cans (a) Flavour and colour stabilizer (a) 25 ppm calculated as tin n/a
(b) Canned carbonated soft drinks; Concentrated fruit juices, except frozen concentrated orange juice; Lemon juice; Lime juice (b) Flavour and colour stabilizer (b) Good Manufacturing Practice n/a
S.32 Stearic Acid n/a (a) Chewing gum (a) Plasticizing agent (a) Good Manufacturing Practice n/a
(b) Foods sold in tablet form (b) Release agent and lubricant (b) Good Manufacturing Practice n/a
(c) Pre-cooked (instant) breakfast cereals (c) Antifoaming agent (c) Good Manufacturing Practice NOM/ADM-0117
(d) Unstandardized confectionery (d) Release agent (d) Good Manufacturing Practice n/a
S.33 Sucrose Acetate Isobutyrate n/a (Naming the flavour) flavour for use in beverages containing citrus or spruce oils Density adjusting agent 300 ppm in the beverage as consumed n/a
S.34 Sulphuric Acid n/a Coffee beans To improve the extraction yield of coffee solids Good Manufacturing Practice n/a
T.1 Talc n/a (a) Chewing gum (a) Dusting agent (a) Good Manufacturing Practice n/a
(b) Chewing gum base (b) Filler (b) Good Manufacturing Practice n/a
(c) Dried split legumes; Rice (c) Coating agent (c) Good Manufacturing Practice n/a
T.2 Tannic Acid n/a (a) Beer (a) Fining agent (a) 10 ppm NOM/ADM-0021
(b) Chewing gum (b) To reduce adhesion (b) Good Manufacturing Practice n/a
(c) Cider; Fruit wine; Honey wine; Wine (c) Fining agent (c) 200 ppm n/a
T.3 Triacetin n/a Cake mixes Wetting agent Good Manufacturing Practice n/a
T.4 Triethyl Citrate n/a Dried egg-white; Frozen egg-white; Liquid egg-white Whipping agent 2,500 ppm n/a
Y.1 Yeast Mannoproteins n/a Fruit wine; Wine To inhibit crystal formation 400 ppm NOM/ADM-0054

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