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B.16.100 No person shall sell any substance as a food additive unless the food additive is listed in one or more of the following Tables:

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TABLE II

Food Additives That May Be Used as Bleaching, Maturing and Dough Conditioning Agents

Item No.	Column I	Column II	Column III
Additive	Permitted in or Upon	Maximum Level of Use
A.2	Ammonium Persulphate	(1) Flour; Whole wheat flour	(1) 250 p.p.m.

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TABLE IV

Food Additives That May Be Used as Emulsifying, Gelling, Stabilizing and Thickening Agents

Item No.	Column I	Column II	Column III
Additive	Permitted in or Upon	Maximum Level of Use
A.7	Ammonium Alginate	Same foods as listed for Algin	Same levels as prescribed for Algin
A.8	Ammonium Carrageenan	Same foods as listed for Carrageenan	Same levels as prescribed for Carrageenan
A.9	Ammonium Furcelleran	Same foods as listed for Furcelleran	Same levels as prescribed for Furcelleran
A.9A	Ammonium Salt of Phosphorylated Glyceride	(1) Bread; Cream; Mustard pickles; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; Relishes	(1) Good Manufacturing Practice

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TABLE VI

Food Additives That May Be Used as Firming Agents

Item No.	Column I	Column II	Column III
Additive	Permitted in or Upon	Maximum Level of Use
A.2	Ammonium Aluminum Sulphate	(1) Pickles and relishes	(1) Good Manufacturing Practice

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TABLE VIII

Miscellaneous Food Additives

Item No.	Column I	Column II	Column III	Column IV
Additive	Permitted in or Upon	Purpose of Use	Maximum Level of Use
A.2	Ammonium Persulphate	Brewer’s yeast	Antimicrobial agent	0.1%
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.
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.

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TABLE X

Food Additives That May Be Used as pH Adjusting Agents, Acid-Reacting Materials and Water Correcting Agents

Item No.	Column I	Column II	Column III
Additive	Permitted in or Upon	Maximum Level of Use
A.3	Ammonium Aluminum Sulphate	(1) Baking powder	(1) Good Manufacturing Practice
A.4	Ammonium Bicarbonate	(1) Cocoa products	(1) Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
A.5	Ammonium Carbonate	(1) Cocoa products	(1) Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
A.6	Ammonium Citrate, dibasic	Unstandardized foods	Good Manufacturing Practice
A.7	Ammonium Citrate, monobasic	Unstandardized foods	Good Manufacturing Practice
A.8	Ammonium Hydroxide	(1) Cocoa products	(1) Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
A.9	Ammonium Phosphate, dibasic	(1) Ale; Bacterial cultures; Baking powder; Beer; Light beer; Malt liquor; Porter; Stout	(1) Good Manufacturing Practice
A.10	Ammonium Phosphate, monobasic	(1) Ale; Bacterial cultures; Baking powder; Beer; Light beer; Malt liquor; Porter; Stout	(1) Good Manufacturing Practice
C.7	Calcium Hydroxide	(1) Ale; Beer; Ice cream mix; Ice milk mix; Light beer; Malt liquor; Porter; Stout	(1) Good Manufacturing Practice
M.5	Magnesium Hydroxide	(1) Canned peas	(1) 0.05%
P.9	Potassium Hydroxide	(1) Oil-soluble annatto	(1) 1.0%
S.15	Sodium Hydroxide	(1) Cocoa products	(1) Sufficient to process the cocoa products in accordance with the requirements of section B.04.005

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TABLE XII

Food Additives That May Be Used as Sequestering Agents

Item No.	Column I	Column II	Column III
Additive	Permitted in or Upon	Maximum Level of Use
A.1	Ammonium Citrate, dibasic	Unstandardized foods	Good Manufacturing Practice
A.2	Ammonium Citrate, monobasic	Unstandardized foods	Good Manufacturing Practice

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TABLE XIII

Food Additives That May Be Used as Starch Modifying Agents

Item No.	Column I	Column II	Column III
Additive	Permitted in or Upon	Maximum Level of Use
S.5	Sodium Hydroxide	Starch	Good Manufacturing Practice

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TABLE XIV

Food Additives That May Be Used as Yeast Foods

Item No.	Column I	Column II	Column III
Additive	Permitted in or Upon	Maximum Level of Use
A.1	Ammonium Chloride	(1) Flour; Whole wheat flour	(1) 2,000 p.p.m. of the flour
A.2	Ammonium Phosphate, dibasic	(1) Bread	(1) 2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
A.3	Ammonium Phosphate, monobasic	(1) Bread	(1) 2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
A.4	Ammonium Sulphate	(1) Bread	(1) 2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)

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(2) No person shall use, in the course of manufacturing gelatin or edible gelatin,
- (a) acidic or basic compounds other than acetic acid, ammonium hydroxide, citric acid, fumaric acid, hydrochloric acid, lime, magnesium hydroxide, phosphoric acid, sodium carbonate, sodium hydroxide, sodium sulphide, sulphuric acid, sulphurous acid or tartaric acid; or

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(3) The following colouring agents are permitted in drugs for internal and external use, namely,
- (a) ACID FUCHSIN D (D & C Red No. 33; C.I. No. 17200),
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  - BRILLIANT BLUE FCF AMMONIUM SALT (D & C Blue No. 4; C.I. No. 42090),
(4) The following colouring agents are permitted in drugs for external use, namely,
- (a) ACID VIOLET 43 (Ext. D & C Violet No. 2; C.I. No. 60730),
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  - CHROMIUM HYDROXIDE GREEN (PIGMENT GREEN 18 (C.I. No. 77289)),

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