ARCHIVED - 9. List of Permitted Sweeteners (Lists of Permitted Food Additives)
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This is an archived list. Please refer to the most current version of this list.
This List of Permitted Sweeteners sets out authorized food additives that are used to impart a sweet taste to a food. It is incorporated by reference in the Marketing Authorization for Food Additives That May Be Used as Sweeteners.
Date issued: 2014-01-14
| Item No. | Column 1 Additive |
Column 2 Permitted in or Upon |
Column 3 Maximum Level of Use and Other Conditions |
|---|---|---|---|
| A.01 | Acesulfame potassium | (1) Table-top sweeteners |
(1) Good Manufacturing Practice |
| (2) Carbonated beverages |
(2) 0.025% in beverages as consumed |
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| (3) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages; Unstandardized dairy beverages |
(3) 0.05% in beverages as consumed |
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| (4) Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized dessert mixes; Unstandardized desserts; Yogurt |
(4) 0.1% in products as consumed |
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| (5) Breath freshener products (except chewing gum) |
(5) 0.35% |
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| (6) Unstandardized fruit spreads |
(6) 0.1% |
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| (7) Unstandardized salad dressings |
(7) 0.05% |
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| (8) Unstandardized confectionery |
(8) 0.25% |
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| (9) Baking mixes; Unstandardized bakery products |
(9) 0.1% in products as consumed |
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| (10) Canned (naming the fruit); Unstandardized canned fruit |
(10) 0.007% |
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| (11) Chewing gum |
(11) 0.5% |
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| A.1 | Aspartame | (1) Table-top sweeteners |
(1) Good Manufacturing Practice |
| (2) Breakfast cereals |
(2) 0.5% |
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| (3) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages |
(3) 0.1% in beverages as consumed |
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| (4) Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized dessert mixes; Unstandardized desserts; Yogurt |
(4) 0.3% in products as consumed |
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| (5) Breath freshener products; Chewing gum |
(5) 1.0% |
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| (6) Unstandardized fruit spreads; Unstandardized purées; Unstandardized sauces; Unstandardized table syrups |
(6) 0.2% |
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| (7) Nut spreads; Peanut spreads; Unstandardized salad dressings |
(7) 0.05% |
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| (8) Unstandardized condiments |
(8) 0.2% |
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| (9) Confectionery glazes for snack foods; Sweetened seasonings or coating mixes for snack foods |
(9) 0.1% |
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| (10) Unstandardized confectionery; Unstandardized confectionery coatings |
(10) 0.3% |
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| A.2 | Aspartame, encapsulated to prevent degradation during baking | Baking mixes; Unstandardized bakery products | 0.4% in product as consumed |
| E.1 | Erythritol | (1) Table-top sweeteners |
(1) Good Manufacturing Practice |
| (2) Dietetic beverages |
(2) 3.5% |
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| (3) Fat-based cream fillings and toppings |
(3) 60% |
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| (4) Dietetic cookies and wafers |
(4) 7% |
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| (5) Soft candies |
(5) 40% |
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| (6) Hard candies |
(6) 99% |
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| (7) Chewing gum |
(7) 75% |
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| (8) Baking mixes; Unstandardized bakery products |
(8) 10% |
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| (9) Cakes; Cookies |
(9) 10% |
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| (10) Unstandardized fruit spreads |
(10) 14% |
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| (11) Unstandardized dairy-based beverages |
(11) 2.5% |
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| (12) Unstandardized frozen desserts |
(12) 5% |
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| (13) Cream fillings; Custard fillings; Fruit fillings; Puddings |
(13) 10% |
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| (14) Syrups ; Toppings |
(14) 15% |
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| (15) Fruit-based smoothie beverages; Yogurt |
(15) 7% |
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| (16) Unstandardized alcoholic beverages |
(16) 3.5% |
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| H.1 | Hydrogenated starch hydrolysates | Unstandardized foods | Good Manufacturing Practice |
| I.1 | Isomalt | Unstandardized foods | Good Manufacturing Practice |
| L.1 | Lactitol | Unstandardized foods | Good Manufacturing Practice |
| M.1 | Maltitol | Unstandardized foods | Good Manufacturing Practice |
| M.2 | Maltitol syrup | Unstandardized foods | Good Manufacturing Practice |
| M.3 | Mannitol | Unstandardized foods | Good Manufacturing Practice |
| M.4 | Monk fruit extract | Table-top sweeteners | 0.8% calculated as mogroside V |
| N.1 | Neotame | (1) Table-top sweeteners |
(1) Good Manufacturing Practice |
| (2) Breakfast cereals |
(2) 0.016% |
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| (3) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages |
(3) 0.003% in beverages as consumed |
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| (4) Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized dessert mixes; Unstandardized desserts; Yogurt |
(4) 0.01% in products as consumed |
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| (5) Breath freshener products; Chewing gum |
(5) 0.032% |
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| (6) Unstandardized fruit spreads; Unstandardized purées; Unstandardized sauces; Unstandardized table syrups |
(6) 0.007% |
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| (7) Nut spreads; Peanut spreads; Unstandardized salad dressings |
(7) 0.002% |
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| (8) Unstandardized condiments |
(8) 0.007% |
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| (9) Confectionery glazes for snack foods; Sweetened seasonings or coating mixes for snack foods |
(9) 0.0032% |
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| (10) Unstandardized confectionery; Unstandardized confectionery coatings |
(10) 0.01% |
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| (11) Baking mixes; Unstandardized bakery products |
(11) 0.013% in products as consumed |
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| S.1 | Sorbitol | (1) A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n) |
(1) 6.0% |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
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| S.1.1 | Sorbitol syrup | Unstandardized foods | Good Manufacturing Practice |
| S.1.2 | Steviol glycosides | (1) Table-top sweeteners |
(1) Good Manufacturing Practice |
| (2) Breakfast cereals; Confectionery glazes for snack foods; Nut spreads; Peanut spreads; Sweetened seasonings or coating mixes for snack foods; Unstandardized chocolate confectionery; Unstandardized chocolate confectionery coatings; Unstandardized fruit spreads; Unstandardized purées; Unstandardized salad dressings; Unstandardized sauces; Unstandardized table syrups |
(2) 0.035% (calculated as steviol equivalents) |
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| (3) Unstandardized beverage concentrates; Unstandardized beverages; Unstandardized beverages mixes |
(3) 0.02% (calculated as steviol equivalents) in beverages as consumed |
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| (4) Baking mixes; Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized bakery products; Unstandardized dessert mixes; Unstandardized desserts; Yogurt |
(4) 0.035% (calculated as steviol equivalents) in products as consumed |
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| (5) Breath freshener products; Chewing gum |
(5) 0.35% (calculated as steviol equivalents) |
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| (6) Unstandardized condiments |
(6) 0.013% (calculated as steviol equivalents) |
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| (7) Unstandardized confectionery (except unstandardized chocolate confectionery); Unstandardized confectionery coatings (except unstandardized chocolate confectionery coatings) |
(7) 0.07% (calculated as steviol equivalents) |
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| (8) Meal replacement bars |
(8) 0.02% (calculated as steviol equivalents) |
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| S.2 | Sucralose | (1) Table-top sweeteners |
(1) Good Manufacturing Practice |
| (2) Breakfast cereals |
(2) 0.1% |
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| (3) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages; Unstandardized dairy beverages |
(3) 0.025% in beverages as consumed |
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| (4) Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized dessert mixes; Unstandardized desserts; Yogurt |
(4) 0.025% in products as consumed |
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| (5) Breath freshener products; Chewing gum |
(5) 2.5% |
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| (6) Unstandardized fruit spreads |
(6) 0.045% |
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| (7) Unstandardized condiments; Unstandardized salad dressings |
(7) 0.04% |
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| (8) Confectionery glazes for snack foods; Sweetened seasonings or coating mixes for snack foods; Unstandardized confectionery; Unstandardized confectionery coatings |
(8) 0.07% |
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| (9) Baking mixes; Unstandardized bakery products |
(9) 0.065% in products as consumed |
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| (10) Unstandardized processed fruit and vegetable products, except unstandardized canned fruit |
(10) 0.015% |
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| (11) Unstandardized alcoholic beverages |
(11) 0.07% |
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| (12) Pudding mixes ; Puddings |
(12) 0.04% in products as consumed |
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| (13) Unstandardized table syrups |
(13) 0.15% |
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| (14) Canned (naming the fruit); Unstandardized canned fruit |
(14) 0.025% |
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| (15) Pickles; Relishes |
(15) 0.015% |
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| T.1 | Thaumatin | (1) Breath freshener products; Chewing gum |
(1) 500 p.p.m. |
| (2) Salt substitutes |
(2) 400 p.p.m. |
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| (3) (naming the flavour) Flavour referred to in section B.10.005; Unstandardized flavouring preparations |
(3) 100 p.p.m. |
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| X.1 | Xylitol | Unstandardized foods | Good Manufacturing Practice |
Document Reference Numbers: NOM/ADM-0022, NOM/ADM-0019; NOM/ADM-0006; NOM/ADM-0002
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