ARCHIVED - 8. List of Permitted Food Additives with Other Accepted Uses (Lists of Permitted Food Additives) [2022-10-20]
Notice to Reader:
This is an archived list. Please refer to the most current version of this list.
This List of Permitted Food Additives with Other Accepted Uses sets out authorized miscellaneous food additives. This list is incorporated by reference in the Marketing Authorization for Food Additives with Other Accepted Uses.
This List of Permitted Food Additives with Other Accepted Uses sets out authorized miscellaneous food additives. This list is incorporated by reference in the Marketing Authorization for Food Additives with Other Accepted Uses.
Note: A transition guide has been created to provide stakeholders with further information on the Lists of Permitted Food Additives as well as guidance on how to interpret and use these lists.
- Supersedes: 2021-04-28
- Date issued: 2022-07-20
Access archived versions of this list.
| Item No. | Column 1 Additive |
Column 2 Permitted in or Upon |
Column 3 Purpose of Use |
Column 4 Maximum Level of Use and Other Conditions |
|---|---|---|---|---|
| A.01 | Acacia Gum | Ale; Beer; Light beer; Malt liquor; Porter; Stout; Wine | Fining agent | Good Manufacturing Practice |
| A.1 | Acetylated Monoglycerides | Unstandardized foods | Coating; Release agent | Good Manufacturing Practice |
| A.1.01 | Agar | Wine | Fining agent | Good Manufacturing Practice |
| A.1.1 | Aluminum Sulphate | Dried egg-white (dried albumen); Dried whole egg; Dried yolk; Frozen egg-white (frozen albumen); Frozen whole egg; Frozen yolk; Liquid egg-white (liquid albumen); Liquid whole egg; Liquid yolk | To stabilize albumen during pasteurization | 0.036% |
| A.2 | Ammonium Persulphate | Brewer's yeast | Antimicrobial agent | 0.1% |
| A.3 | [Repealed, SOR/93-276, s. 4] | |||
| A.4 | [Repealed, SOR/93-276, s. 5] | |||
| B.2 | Beeswax | Unstandardized foods | Antisticking agent | 0.4% |
| B.2.1 | Benzoyl Peroxide | Liquid whey destined for the manufacture of dried whey products other than those for use in infant formula | To decolourize | 100 p.p.m. |
| B.3 | Brominated vegetable oil | (Naming the flavour) Flavour for use in beverages containing citrus or spruce oils | Density adjusting agent | 15 p.p.m. in beverages containing citrus or spruce oils as consumed |
| B.4 | n-Butane | Edible vegetable oil-based or lecithin-based pan coatings or a mixture of both | Propellant | Good Manufacturing Practice |
| C.1 | Caffeine | (1) Cola type beverages |
(1) To characterize the product |
(1) 200 p.p.m. in the finished product |
| (2) Non-alcoholic carbonated water-based flavoured and sweetened beverages other than cola type beverages |
(2) To characterize the product |
(2) When used singly or in combination with caffeine citrate, 150 p.p.m., calculated as caffeine, in the finished product |
||
| C.2 | Caffeine Citrate | (1) Cola type beverages |
(1) To characterize the product |
(1) 200 p.p.m. calculated as caffeine, in the finished product |
| (2) Non-alcoholic carbonated water-based flavoured and sweetened beverages other than cola type beverages |
(2) To characterize the product |
(2) When used singly or in combination with caffeine, 150 p.p.m., calculated as caffeine, in the finished product |
||
| C.3 | Calcium Carbonate | (1) Flour; Whole wheat flour |
(1) Carrier of benzoyl peroxide |
(1) 900 p.p.m., in accordance with subparagraphs B.13.001(e)(vi) and B.13.005(d)(vi) |
| (2) [Repealed, SOR/94-227, s. 5] |
||||
| (3) Unstandardized confectionery |
(3) Creaming and fixing agent |
(3) Good Manufacturing Practice |
||
| (4) Chewing gum |
(4) Filler |
(4) Good Manufacturing Practice |
||
| (5) Unstandardized foods |
(5) Carrier and dusting agent |
(5) Good Manufacturing Practice |
||
| C.3.01 | Calcium Chloride | (1) Sausage having an edible coating |
(1) To stabilize the edible coating |
(1) Good Manufacturing Practice |
| (2) Cuts of prepared meat |
(2) Meat tenderizing agent |
(2) Good Manufacturing Practice provided that: (a) i) when sold as a cooked product, the meat contains a meat protein content of not less than 12 per cent; ii) when sold as an uncooked product, the meat contains a meat protein content of not less than 10 per cent; (b) a bone or a visible fat layer is not included in any calculation used to determine meat protein content for the purposes noted in (a) i) and (a) ii) above |
||
| C.3A | Calcium Lactate | (1) Egg albumen (delysozymized) |
(1) Restoration of functional properties |
(1) Good Manufacturing Practice (Quantity of calcium added not to exceed that lost during processing) |
| (2) A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n) |
(2) To modify texture |
(2) Good Manufacturing Practice |
||
| (3) Sausage having an edible coating |
(3) To stabilize the edible coating |
(3) Good Manufacturing Practice |
||
| (4) Headcheese; Meat and meat by-product loaf; Meat by-product loaf; Meat binder; Meat loaf; Prepared meat (Division 14); Prepared meat by-product; Prepared poultry meat; Prepared poultry meat by-product; Preserved meat (Division 14); Preserved meat by-product; Preserved poultry meat; Preserved poultry meat by-product; Sausage; Unstandardized fish products |
(4) Calcium source for alginate gels |
(4) Good Manufacturing Practice |
||
| C.4 | Calcium Oxide | (1) Frozen crustaceans and molluscs |
(1) To facilitate the removal of extraneous matter and to reduce moisture loss during cooking |
(1) When used in combination with sodium chloride (salt) and sodium hydroxide in solution, calcium oxide not to exceed 30 p.p.m. |
| (2) A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n) |
(2) To modify texture |
(2) Good Manufacturing Practice |
||
| C.5 | Calcium Phosphate dibasic | (1) Flour; Whole wheat flour |
(1) Carrier of benzoyl peroxide |
(1) 900 p.p.m. in accordance with subparagraphs B.13.001(e)(vi) and B.13.005(d)(vi) |
| (2) [Repealed, SOR/94-227, s. 6] |
||||
| C.6 | Calcium Phosphate, tribasic | (1) Flour; Whole wheat flour |
(1) Carrier of benzoyl peroxide |
(1) 900 p.p.m. in accordance with subparagraphs B.13.001(e)(vi) and B.13.005(d)(vi) |
| (2) [Repealed, SOR/94-227, s. 7] |
||||
| (3) Liquid whey destined for the manufacture of dried whey products other than those for use in infant formula |
(3) Carrier of benzoyl peroxide |
(3) 0.04% of dried whey product |
||
| (4) Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredient) |
(4) To improve colour, texture, consistency and spreadability |
(4) 1.0% |
||
| C.7 | Calcium Silicate | Oil-soluble annatto | Carrier | Good Manufacturing Practice in accordance with the requirements of section B.06.021 |
| C.8 | Calcium Stearate | Unstandardized confectionery | Release agent | Good Manufacturing Practice |
| C.9 | Calcium Stearoyl- 2-Lactylate | (1) Frozen egg-white (frozen albumen); Liquid egg-white (liquid albumen) |
(1) Whipping agent |
(1) 0.05% |
| (2) Dried egg-white (dried albumen) |
(2) Whipping agent |
(2) 0.5% |
||
| (3) Vegetable fat toppings |
(3) Whipping agent |
(3) 0.3% |
||
| (4) Dehydrated potatoes |
(4) Conditioning agent |
(4) 0.2% of dry weight |
||
| C.10 | Calcium Sulphate | (1) Flour; Whole wheat flour |
(1) Carrier of benzoyl peroxide |
(1) 900 p.p.m. in accordance with subparagraphs B.13.001(e)(vi) and B.13.005(d)(vi) |
| (2) [Repealed, SOR/94-227, s. 8] |
||||
| (3) Baking powder |
(3) Neutral filler |
(3) Good Manufacturing Practice in accordance with the requirements of section B.03.002 |
||
| (4) Liquid whey destined for the manufacture of dried whey products, other than those for use in infant formula |
(4) Carrier of benzoyl peroxide |
(4) 0.3% of the dried whey product |
||
| C.11 | Carbon Dioxide | (1) Ale; Beer; Carbonated (naming the fruit) juice; Cider; Light beer; Malt liquor; Porter; Stout; Water represented as mineral water or spring water; Wines |
(1) Carbonation |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Carbonation and pressure dispensing agent |
(2) Good Manufacturing Practice |
||
| (3) Cottage Cheese; Creamed Cottage Cheese |
(3) To extend durable life |
(3) Good Manufacturing Practice |
||
| C.11.1 | Carboxymethyl Cellulose, cross-linked (Sodium Carboxymethyl Cellulose, cross-linked) | Table-top sweetener tablets that contain acesulfame-potassium, aspartame, erythritol, neotame or sucralose | Tablet disintegration | Good Manufacturing Practice |
| C.11.2 | Carnauba Wax | Broth, except broth that is used in canned (naming the poultry) (Division 22) | Antifoaming agent | 6 p.p.m. |
| C.12 | Castor Oil | Unstandardized confectionery | Release agent | Good Manufacturing Practice |
| C.13 | [Repealed, SOR/2010-142, s. 35] | |||
| C.13.1 | Cellulose, Powdered | (1) Batter and breading |
(1) Bulking agent |
(1) 1% |
| (2) Canapé toast |
(2) Bulking agent |
(2) 2% |
||
| (3) Unstandardized confectionery that meet the conditions set out in item 3, column 2, of the Table of Permitted Nutrient Content Statements and Claims for the subject "Reduced in energy" set out in column 1 |
(3) Bulking agent |
(3) 25% |
||
| (4) Unstandardized edible ices |
(4) Bulking agent |
(4) 3% |
||
| (5) Fillings |
(5) Bulking agent |
(5) 0.5% |
||
| (6) Foods sold in tablet form |
(6) Bulking agent |
(6) 50% |
||
| (7) Icings |
(7) Bulking agent |
(7) 1% |
||
| (8) Seasonings |
(8) Bulking agent |
(8) 3% |
||
| (9) Sweet baked goods |
(9) Bulking agent |
(9) 8% |
||
| (10) Dry mixes for sweet baked goods |
(10) Bulking agent |
(10) 8% in product as consumed |
||
| (11) Horseradish and mustard powder (wasabi-like powder) | (11) Bulking agent; Texturizing agent | (11) 8% | ||
| C.14A | Chloropentafluoroethane | Unstandardized foods | Pressure dispensing and aerating agent | Good Manufacturing Practice |
| C.15 | Citric Acid | (1) Beef blood |
(1) Anticoagulant |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Culture nutrient |
(2) Good Manufacturing Practice |
||
| C.16 | Copper gluconate | Breath freshener products | To characterize the product | 50 p.p.m. |
| C.17 | Copper Sulphate | (1) Wine |
(1) Fining agent |
(1) In such quantity that the content of copper in the finished product shall not exceed 0.0001% |
| (2) Preserved duck eggs |
(2) In the alkaline soaking solution to assist in the preservation process |
(2) 0.0005%, calculated as copper, in the edible portion of the finished product |
||
| D.1 | Dimethylpolysiloxane Formulations | (1) Apple (or rhubarb) and (naming the fruit) Jam; Fats and oils; Fig marmalade; Fig marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Pineapple marmalade; Pineapple marmalade with pectin; Reconstituted lemon juice; Reconstituted lime juice; Shortening; Skim milk powder; Wine |
(1) Antifoaming agent |
(1) 10 p.p.m. of dimethylpolysiloxane |
| (2) Blends of pineapple juice with other fruit juices; Canned pineapple (when pineapple juice is used as the packing medium); Pineapple juice |
(2) Antifoaming agent |
(2) 10 p.p.m. of dimethylpolysiloxane |
||
| (3) Surfaces that come in contact with food |
(3) Release agent |
(3) Good Manufacturing Practice (Residue of dimethylpolysiloxane in food not to exceed 10 p.p.m.) |
||
| (4) Unstandardized foods |
(4) Antifoaming agent |
(4) 10 p.p.m. of dimethylpolysiloxane |
||
| (5) Wort used in the manufacture of Ale, Beer, Light beer, Malt liquor, Porter and Stout |
(5) Antifoaming agent |
(5) 10 p.p.m. of dimethylpolysiloxane |
||
| D.3 | Dioctyl sodium sulfosuccinate | (1) Fumaric acid-acidulated dry beverage bases |
(1) Wetting agent |
(1) 10 p.p.m. in the finished drink |
| (2) Sausage casings |
(2) Reduce casing breakage |
(2) 200 p.p.m. of the casing |
||
| E.1 | Ethoxyquin | Ground chili pepper; Paprika | To promote colour retention | 100 p.p.m. |
| E.2 | Ethylene Oxide | Removed, 2017-10-12, (See NOM/ADM-0107) | ||
| F.1 | Ferrous Gluconate | Ripe olives | Colour retention | Good Manufacturing Practice |
| G.1 | Gelatin | Beer; Cider; Wine | Fining agent | Good Manufacturing Practice |
| G.2 | [Repealed, SOR/89-175, s. 2] | |||
| G.2A | Glucono delta lactone | (1) Cooked sausage, Meat Loaf |
(1) To accelerate colour fixing |
(1)
0.5% |
| (2) Dry Sausage |
(2) To assist in curing |
(2) Good Manufacturing Practice |
||
| G.3 | Glycerol | (1) Meat curing compounds; Sausage casings |
(1) Humectant |
(1) Good Manufacturing Practice |
| (2) Preserved meats (Division 14) |
(2) Glaze for preserved meats |
(2) Good Manufacturing Practice |
||
| (3) Unstandardized foods |
(3) Humectant; Plasticizer |
(3) Good Manufacturing Practice |
||
| G.3.1 | Glycerol ester of gum rosin | Beverages containing citrus or spruce oils | Density adjusting agent | 100 p.p.m. If glycerol ester of tall oil rosin or glycerol ester of wood rosin or both are also used, the total must not exceed 100 p.p.m. |
| G.3.2 | Glycerol ester of tall oil rosin | Beverages containing citrus or spruce oils | Density adjusting agent | 100 p.p.m. If glycerol ester of gum rosin or glycerol ester of wood rosin or both are also used, the total must not exceed 100 p.p.m. |
| G.4 | Glycerol ester of wood rosin | Beverages containing citrus or spruce oils | Density adjusting agent | 100 p.p.m. If glycerol ester of gum rosin or glycerol ester of tall oil rosin or both are also used, the total must not exceed 100 p.p.m. |
| H.1 | Hydrogen Peroxide | (1) Brewers' mash |
(1) Clarification aid |
(1) 135 p.p.m. in the mash |
| (2) Liquid whey destined for the manufacture of dried whey products |
(2) To decolourize and maintain pH |
(2) 100 p.p.m. (see also subitem C.1(3) and item P.5.1 of the List of Permitted Food Enzymes) |
||
| (3) Oat hulls used in the manufacture of oat hull fibre |
(3) Bleaching agent |
(3) Good Manufacturing Practice |
||
| I. | Isobutane | Edible vegetable oil-based or lecithin-based pan coatings or a mixture of both | Propellant | Good Manufacturing Practice |
| I.1 | Ice Structuring Protein Type III HPLC 12 from Saccharomyces cerevisiae CEN.PK K338 | (1) Unstandardized edible ices; Unstandardized frozen desserts |
(1) To modify texture |
(1) 100 p.p.m. |
| (2) Ice cream; Ice milk; Sherbet |
(2) To modify texture |
(2) 100 p.p.m. |
||
| L.01 | Lactococcus lactis DSM 11037 | Modified atmosphere-packed preserved meat (Division 14); Modified atmosphere-packed preserved meat by-product; Modified atmosphere-packed preserved sausage; Vacuum-packed preserved meat (Division 14); Vacuum-packed preserved meat by-product; Vacuum-packed preserved sausage | Oxygen scavenger | Good Manufacturing Practice |
| L.1 | Lactylic Esters of Fatty Acids | Unstandardized foods | Plasticizing agent | Good Manufacturing Practice |
| L.2 | Lanolin | Chewing gum | Plasticizing agent | Good Manufacturing Practice |
| L.3 | Lecithin | (1) Surfaces that come in contact with food |
(1) Release agent |
(1) Good Manufacturing Practice |
| (2) Infant cereal products |
(2) Release agent |
(2) 1.75% as consumed |
||
| L.4 | L-Leucine | Table-top sweetener tablets that contain acesulfame-potassium, aspartame, erythritol, neotame or sucralose | Lubricant or binder in tablet manufacture | Good Manufacturing Practice |
| L.5 | L-Lysine Monohydrochloride | Processed snack foods based on dried potato dough; Processed snack foods based on wheat flour dough | To inhibit acrylamide formation | 0.8% calculated as L-lysine |
| M.1 | Magnesium Aluminum Silicate | Chewing gum | Dusting agent | Good Manufacturing Practice |
| M.2 | Magnesium Carbonate | (1) Flour, Whole wheat flour |
(1) Carrier of benzoyl peroxide |
(1) 900 p.p.m. in accordance with subparagraphs B.13.001(e)(vi) and B.13.005(d)(vi) |
| (2) [Repealed, SOR/94-227, s. 9] |
||||
| (3) Unstandardized confectionery |
(3) Release agent |
(3) Good Manufacturing Practice |
||
| M.2A | Magnesium Chloride | Egg albumen (delysozymized) | Restoration of functional properties | Good Manufacturing Practice (Quantity of magnesium added not to exceed that lost during processing) |
| M.3 | Magnesium Silicate | (1) Unstandardized confectionery |
(1) Release agent |
(1) Good Manufacturing Practice |
| (2) Chewing gum |
(2) Dusting agent |
(2) Good Manufacturing Practice |
||
| (3) Rice |
(3) Coating |
(3) Good Manufacturing Practice |
||
| M.4 | Magnesium Stearate |
(1) Unstandardized confectionery |
(1) Release agent |
(1) Good Manufacturing Practice |
| (2) Foods sold in tablet form |
(2) Binding agent |
(2) Good Manufacturing Practice |
||
| M.4A | Magnesium Sulphate | Egg albumen (delysozymized) | Restoration of functional properties | Good Manufacturing Practice (Quantity of magnesium added not to exceed that lost during processing) |
| M.5A | [Repealed, SOR/93-276, s. 6] | |||
| M.5C | Methyl Ethyl Cellulose | Unstandardized foods | Aerating agent | Good Manufacturing Practice |
| M.6 | Microcrystalline Cellulose | (1) Ice milk mix |
(1) Bodying and texturizing agent |
(1) 1.5% |
| (2) Sherbet |
(2) Bodying and texturizing agent |
(2) 0.5% |
||
| (3) Unstandardized foods that meet the conditions set out in item 3, column 2, of the Table of Permitted Nutrient Content Statements and Claims for the subject "Reduced in energy" set out in column 1 |
(3) Filler |
(3) Good Manufacturing Practice |
||
| (4) Whipped vegetable oil topping |
(4) Bodying and texturizing agent |
(4) 1.5% |
||
| (5) Unstandardized frozen desserts |
(5) Bodying and texturizing agent |
(5) 0.5% |
||
| (6) Unstandardized dips; Unstandardized sandwich spreads |
(6) Bodying and texturizing agent |
(6) 3.0% |
||
| (7) Unstandardized foods other than those unstandardized foods referred to in this item |
(7) Bodying and texturizing agent |
(7) 2.0% |
||
| (8) Ice cream mix |
(8) Bodying and texturizing agent |
(8) 0.5% or, if used in combination with stabilizing agents, the combined amount shall not exceed 0.5% of the ice cream made from the mix |
||
| (9) Table-top sweetener tablets containing aspartame |
(9) Tablet disintegration |
(9) 2.2% |
||
| (10) Cream for whipping |
(10) Stabilizing and thickening agent |
(10) 0.2% |
||
| (11) Breath freshener products |
(11) Bodying and texturizing agent |
(11) 9.0% |
||
| (12) Sausage casings |
(12) Bodying and texturizing agent |
(12) Good Manufacturing Practice |
||
| M.7 | Mineral Oil | (1) Bakery products; Seeded raisins; Unstandardized confectionery |
(1) Release agent |
(1) 0.3%. If petrolatum is also used as a release agent in bakery products the total of any combination of petrolatum and mineral oil must not exceed 0.15% |
| (2) Fresh fruits and vegetables |
(2) Coating |
(2) 0.3% |
||
| (3) Sausage casings |
(3) Lubricant |
(3) 5.0%. Residues of mineral oil in a raw sausage prepared with such casings not to exceed 200 p.p.m.; in cooked sausage, 30 p.p.m. |
||
| (4) Salt Substitute |
(4) Binding agent and protective coating |
(4) 0.6% |
||
| M.8 | Monoacetin | Unstandardized bakery products | Plasticizer | Good Manufacturing Practice |
| M.9 | Mono- and di-glycerides | (1) Apple (or rhubarb) and (naming the fruit) Jam; Fats and oils; Fig marmalade; Fig marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Pineapple marmalade; Pineapple marmalade with pectin |
(1) Antifoaming agent |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Antifoaming agent; Humectant; Release agent |
(2) Good Manufacturing Practice |
||
| M.10 | Mono-glycerides | Unstandardized foods | Antifoaming agent; Humectant; Release agent | Good Manufacturing Practice |
| N.1 | Nitrogen | (1) Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients) |
(1) To improve spreadability |
(1) Good Manufacturing Practice |
| (2) Margarine |
(2) To improve spreadability |
(2) Good Manufacturing Practice |
||
| (3) Unstandardized foods |
(3) Pressure dispensing agent |
(3) Good Manufacturing Practice |
||
| N.2 | Nitrous Oxide | Unstandardized foods | Pressure dispensing agent | Good Manufacturing Practice |
| O.1 | Octafluorocyclobutane | Unstandardized foods | Pressure dispensing and aerating agent | Good Manufacturing Practice |
| O.2 | Oxystearin | Cotton seed oil; Peanut oil; Soy bean oil | To inhibit crystal formation | 0.125% |
| O.3 | Ozone | (1) Cider |
(1) Maturing agent |
(1) Good Manufacturing Practice |
| (2) Water represented as mineral water or spring water |
(2) Chemosterilant |
(2) Good Manufacturing Practice |
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| (3) Wine |
(3) Maturing agent |
(3) Good Manufacturing Practice |
||
| P.1 | Pancreas Extract | Acid producing bacterial cultures | To control bacteriophages | Good Manufacturing Practice |
| P.1A | Paraffin Wax | (1) Fresh fruits and vegetables |
(1) Coating |
(1) 0.3% |
| (2) Cheese and turnips |
(2) Coating |
(2) Good Manufacturing Practice |
||
| P.2 | Petrolatum | (1) Bakery products |
(1) Release agent |
(1) 0.15%. If mineral oil is also used as a release agent the total of any combination of petrolatum and mineral oil must not exceed 0.15% |
| (2) Fresh fruits and vegetables |
(2) Coating |
(2) 0.3% |
||
| P.2A | Polyethylene glycol (molecular weight 3000-9000) | (1) Soft drinks |
(1) Antifoaming agent |
(1) 10 p.p.m. |
| (2) Table-top sweetener tablets containing aspartame |
(2) Lubricant |
(2) 1.0% |
||
| (3) L-Lysine tablets |
(3) Tablet binder |
(3) 7.0% |
||
| P.2B | Polydextrose | Unstandardized foods | Bodying and texturizing agent | Good Manufacturing Practice |
| P.2C | Polyoxyethylene (20) Sorbitan Monooleate (Polysorbate 80) | Spray-dried bacterial culture preparations for use in dried infant cereal products, infant formula powders, or nutritional supplement powders | To improve viability of spray-dried bacterial cultures | Good manufacturing practice; not to exceed 6 p.p.m. in dried infant cereal products; 3 p.p.m. in infant formula powders; or 3 p.p.m. in nutritional supplement powders |
| P.3 | Polyvinylpyrrolidone | (1) Ale; Beer; Cider; Light beer; Malt liquor; Porter; Stout; Wine |
(1) Fining agent |
(1) 2 p.p.m. in the finished product |
| (2) Table-top sweetener tablets containing aspartame |
(2) Tablet binder |
(2) 0.3% |
||
| (3) Colour lake dispersions for use in unstandardized confectionery in tablet form |
(3) Viscosity reduction agent and stabilizer in colour lake dispersions |
(3) Good Manufacturing Practice (Residues of polyvinylpyrroliodone not to exceed 100 p.p.m. in the finished foods) |
||
| P.4 | Potassium Aluminum Sulphate | Flour; Whole wheat flour | Carrier of benzoyl peroxide | 900 p.p.m., in accordance with subparagraphs B.13.001(e)(vi) and B.13.005(d)(vi) |
| P.4.1 | Potassium Ferrocyanide | Wine | Fining agent | Good Manufacturing Practice |
| P.4.2 | Potassium Ferrocyanide, trihydrate | Dendritic salt | As an adjuvant in the production of dendritic salt crystals | If used singly or in combination with sodium ferrocyanide, decahydrate, the total amount not to exceed 13 p.p.m., calculated as anhydrous sodium ferrocyanide |
| P.4.3 | Potassium Phosphate, dibasic | (1) Glaze for frozen fish | (1) To prevent cracking of glaze |
(1) Good Manufacturing Practice |
| (2) Frozen mushrooms |
(2) To prevent discolouration |
(2) Good Manufacturing Practice |
||
| P.4.4 | Potassium Polyaspartate | Wine | To inhibit crystal formation | 0.01% |
| P.5 | Potassium Pyrophosphate, tetrabasic | 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 added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic |
| P.5.1 | Potassium Stearate | (1) Chewing gum |
(1) Plasticizing agent |
(1) Good Manufacturing Practice |
| (2) Emulsifying preparations containing propylene glycol monoesters |
(2) Stabilizing agent |
(2) 2.0% |
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| P.5.2 | Potassium Tripolyphosphate | 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 added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic |
| P.6 | Propane | Unstandardized foods | Pressure dispensing and aerating agent | Good Manufacturing Practice |
| P.7 | Propylene Glycol | (1) Oil-soluble annatto |
(1) Solvent |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Humectant |
(2) Good Manufacturing Practice |
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| Q.1 | Quillaia Extract | Beverage bases; Beverage mixes; Soft drinks | Foaming Agent | Good Manufacturing Practice |
| S.1 | Saponin | Beverage bases; Beverage mixes; Soft drinks | Foaming agent | Good Manufacturing Practice |
| S.1.01 | Silicon Dioxide | (1) Edible vegetable oil-based cookware coating emulsions |
(1) Suspending agent |
(1) 2.0% of preparation |
| (2) Colouring agent formulations |
(2) Colour stabilizer |
(2) Good Manufacturing Practice |
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| S.1.1 | Sodium Acid Pyrophosphate | 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 added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic |
| S.2 | Sodium Aluminum Sulphate | Flour; Whole wheat flour | Carrier of benzoyl peroxide | 900 p.p.m. in accordance with subparagraphs B.13.001(e)(vi) and B.13.005(d)(vi) |
| S.3 | Sodium Bicarbonate |
(1) Unstandardized confectionery |
(1) Aerating agent |
(1) Good Manufacturing Practice |
| (2) Salt |
(2) To stabilize potassium iodide in salt |
(2) Good Manufacturing Practice in accordance with the requirements of section B.17.003 |
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| S.3A | Sodium Carbonate | In combination with sodium hexametaphosphate or sodium potassium hexametaphosphate, or both, for use in or upon frozen clams, frozen cooked shrimp, frozen crab, frozen fish fillets, frozen lobster, frozen minced fish, frozen shrimp or frozen squid | To reduce processing losses and to reduce thaw drip | 15% of the combination of sodium carbonate and one of sodium hexametaphosphate or sodium potassium hexametaphosphate, or both |
| S.3B | Sodium Carboxymethyl Cellulose | (1) Sausage casings | (1) Coating to enable peeling | (1) 0.25% of the casing |
| (2) Wine | (2) To inhibit crystal formation | (2) 0.01% | ||
| (3) Canned mandarin oranges | (3) To inhibit crystal formation | (3) Good Manufacturing Practice | ||
| S.4 | Sodium Citrate | (1) Beef blood |
(1) Anticoagulant |
(1) 0.5% |
| (2) Sour cream |
(2) Flavour precursor |
(2) 0.1% |
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| (3) A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n) |
(3) To modify texture |
(3) Good Manufacturing Practice |
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| S.5 | Sodium Ferrocyanide, decahydrate | Dendritic salt | As an adjuvant in the production of dendritic salt crystals | If used singly or in combination with potassium ferrocyanide, trihydrate, the total amount not to exceed 13 p.p.m., calculated as anhydrous sodium ferrocyanide |
| S.6 | Sodium Hexametaphosphate | (1) Beef blood |
(1) Anti-coagulant |
(1) 0.2%. If used in combination with sodium potassium hexametaphosphate, the total amount not to exceed 0.2%, calculated as sodium hexametaphosphate. |
| (2) Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid |
(2) To reduce processing losses and to reduce thaw drip |
(2) Total added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic |
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| (3) Gelatin intended for marshmallow compositions |
(3) Whipping agent |
(3) 2%. If used in combination with sodium potassium hexametaphosphate, the total amount not to exceed 2%, calculated as sodium hexametaphosphate. |
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| S.6A | Sodium Hydroxide | Frozen crustaceans and molluscs | To facilitate the removal of extraneous matter and to reduce moisture loss during cooking | When used in combination with sodium chloride (salt) and calcium oxide in solution, sodium hydroxide not to exceed 70 p.p.m. |
| S.6.01 | Sodium Hydrogen Malate |
(1) Unstandardized flavouring preparations to be used in or upon chewing gum, dry beverage mixes or unstandardized confectionery | (1) Coating |
(1) 1.5% in the finished product |
| (2) Unstandardized flavouring preparations to be used in or upon gelatin dessert powders | (2) Coating |
(2) 0.5% in the finished product | ||
| S.6.1 | Sodium Lauryl Sulphate | (1) Dried egg-white (dried albumen) |
(1) Whipping agent |
(1) 0.1% |
| (2) Frozen egg-white (frozen albumen); Liquid egg-white (liquid albumen) |
(2) Whipping agent |
(2) 0.0125% |
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| (3) Gelatin intended for marshmallow compositions |
(3) Whipping agent |
(3) 0.5% |
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| S.6.2 | Sodium Potassium Copper Chlorophyllin | Breath freshener products | To characterize the product | 700 p.p.m. |
| S.7 | Sodium Phosphate, dibasic | (1) Glaze for frozen fish |
(1) To prevent cracking of glaze |
(1) Good Manufacturing Practice |
| (2) Frozen mushrooms |
(2) To prevent discolouration |
(2) Good Manufacturing Practice |
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| S.7.1 | Sodium Phosphate, tribasic | 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 | In combination with other phosphates permitted by this list for the same purpose of use, the total added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic |
| S.7.2 | Sodium Potassium Hexametaphosphate | (1) Beef blood |
(1) Anti-coagulant |
(1) 0.2% calculated as sodium hexametaphosphate. If used in combination with sodium hexametaphosphate, the total amount not to exceed 0.2%, calculated as sodium hexametaphosphate. |
| (2) Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid |
(2) To reduce processing losses and to reduce thaw drip |
(2) Total added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic |
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| (3) Gelatin intended for marshmallow compositions |
(3) Whipping agent |
(3) 2% calculated as sodium hexametaphosphate. If used in combination with sodium potassium hexametaphosphate, the total amount not to exceed 2%, calculated as sodium hexametaphosphate. |
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| S.7.3 | Sodium Potassium tripolyphosphate | 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 added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic |
| S.7.4 | Sodium Pyrophosphate, tetrabasic | 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 added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic |
| S.7.5 | Sodium Pyrophosphate, tribasic | 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 added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic |
| S.8 | Sodium Silicate | Canned drinking water | Corrosion inhibitor | Good Manufacturing Practice |
| S.9 | Sodium Stearate | Chewing gum | Plasticizing agent | Good Manufacturing Practice |
| S.9A | Sodium Stearoyl-2-Lactylate | (1) Frozen egg-white (frozen albumen); Liquid egg-white (liquid albumen) |
(1) Whipping agent |
(1) 0.05% |
| (2) Dried egg-white (dried albumen) |
(2) Whipping agent |
(2) 0.5% |
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| (3) Oil toppings or topping mixes |
(3) Whipping agent |
(3) 0.3% |
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| (4) Dehydrated potatoes |
(4) Conditioning agent |
(4) 0.2% of dry weight |
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| (5) Whipped yogurt |
(5) Whipping agent |
(5) 0.05% |
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| S.9B | Sodium Sulphate | Frozen mushrooms | To prevent discolouration | Good Manufacturing Practice |
| S.9C | Sodium Sulphite | Canned flaked tuna | To prevent discolouration | 300 p.p.m. |
| S.10 | Sodium Thiosulphate | Salt | To stabilize potassium iodine in salt | Good Manufacturing Practice in accordance with the requirements of B.17.003 |
| S.11 | Sodium Tripolyphosphate | 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 added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic |
| S.12 | [Repealed, SOR/93-276, s. 8] | |||
| S.13 | Stannous Chloride | (1) Asparagus packed in glass containers or fully lined (lacquered) cans |
(1) Flavour and colour stabilizer |
(1) 25 p.p.m. calculated as tin |
| (2) Canned carbonated soft drinks; Concentrated fruit juices except frozen concentrated orange juice; Lemon juice; Lime juice |
(2) Flavour and colour stabilizer |
(2) Good Manufacturing Practice |
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| S.14 | Stearic Acid | (1) Unstandardized confectionery |
(1) Release agent |
(1) Good Manufacturing Practice |
| (2) Chewing gum |
(2) Plasticizing agent |
(2) Good Manufacturing Practice |
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| (3) Foods sold in tablet form |
(3) Release agent and lubricant |
(3) Good Manufacturing Practice |
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(4) |
(4) Antifoaming agent |
(4) |
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| S.15 | Sodium Methyl Sulphate | Pectin | A processing aid, the result of methylation of pectin by sulfuric acid and methyl alcohol and neutralized by sodium bicarbonate | 0.1% of pectin |
| S.15A | [Repealed, SOR/93-276, s. 9] | |||
| S.16 | Sucrose Acetate Isobutyrate | (Naming the flavour) Flavour for use in beverages containing citrus or spruce oils | Density adjusting agent | 300 p.p.m. in beverages containing citrus or spruce oils as consumed |
| S.17 | Sulphuric Acid | Coffee beans | To improve the extraction yield of coffee solids | Good Manufacturing Practice |
| T.1 | Talc | (1) Dried split legumes; Rice |
(1) Coating agent |
(1) Good Manufacturing Practice |
| (2) Chewing gum base |
(2) Filler |
(2) Good Manufacturing Practice |
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| (3) Chewing gum |
(3) Dusting agent |
(3) Good Manufacturing Practice |
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| T.2 | Tannic Acid | (1) Chewing gum |
(1) To reduce adhesion |
(1) Good Manufacturing Practice |
| (2) Cider; Honey wine; Wine |
(2) Fining agent |
(2) 200 p.p.m. |
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| (3) Ale; Beer; Malt liquor; Porter; Stout |
(3) Fining agent |
(3) 10 p.p.m. |
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| T.2A | [Repealed, SOR/93-276, s. 10] | |||
| T.3 | Triacetin | Cake mixes | Wetting agent | Good Manufacturing Practice |
| T.4 | Triethyl Citrate | Dried egg-white (dried albumen); Frozen egg-white (frozen albumen); Liquid egg-white (liquid albumen) | Whipping agent | 0.25% |
| X.1 | [Repealed, SOR/93-276, s. 11 | |||
| Y.1 | Yeast Mannoproteins | Wine | To inhibit crystal formation | 0.04% |
Numéro de référence du document : NOM/ADM-0187; NOM/ADM-0166; NOM/ADM-0162; NOM/ADM-0145; NOM/ADM-0140; NOM/ADM-0138; NOM/ADM-0135; NOM/ADM-0122; NOM/ADM-0117; NOM/ADM-0107; NOM/ADM-0106; NOM/ADM-0096; NOM/ADM-0095; NOM/ADM-0094; NOM/ADM-0085; NOM/ADM-0083; NOM/ADM-0069; NOM/ADM-0060; NOM/ADM-0048; NOM/ADM-0044; NOM/ADM-0040; NOM/ADM-0036; NOM/ADM-0015, NOM/ADM-0014, NOM/ADM-0005
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