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  1. Food and Drug Regulations - C.R.C., c. 870 (Section 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:

    TABLE I

    Food Additives That May Be Used as Anticaking Agents

    Item No. Column I Column II Column III
    Additive Permitted in or Upon Maximum Level of Use

    [...]

    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.1 Acetone Peroxide (1) Bread; Flour; Whole wheat flour (1) Good Manufacturing Practice
    (2) Bread (2) 100 p.p.m. of flour
    A.2A Ascorbic Acid (1) Bread; Flour; Whole wheat flour (1) 200 p.p.m. of flour
    A.4 Azodicarbonamide Bread; Flour; Whole wheat flour 45 p.p.m. of flour
    C.1 Calcium Iodate (1) Bread (1) 45 p.p.m. of flour
    C.2 Calcium Peroxide (1) Bread (1) 100 p.p.m. of flour
    C.3 Calcium Stearoyl-2-Lactylate (1) Bread (1) 3,750 p.p.m. of flour
    C.6 L-Cysteine Hydrochloride (1) Bread; Flour; Whole wheat flour (1) 90 p.p.m.
    P.2 Potassium Iodate (1) Bread (1) 45 p.p.m. of flour
    P.3 Potassium Persulphate (1) Bread (1) 100 p.p.m. of flour
    S.1 Sodium Stearoyl-2-Lactylate (1) Bread (1) 3,750 p.p.m. of flour
    S.2 Sodium Stearyl Fumarate (1) Bread (1) 5,000 p.p.m. of flour

    [...]

    TABLE III

    Food Additives That May Be Used as Colouring Agents

    Item No. Column I Column II Column III
    Additive Permitted in or Upon Maximum Level of Use
    1 (1) Apple (or rhubarb) and (naming the fruit) jam; Bread; Butter; Concentrated (naming the fruit) juice except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; Liqueur; Lobster paste; (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; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; Packaged fish and meat products that are marinated or otherwise cold-processed (Division 21); Pickles; Pineapple marmalade with pectin; Relishes; Sherbet; Smoked fish; Tomato catsup (1) Good Manufacturing Practice
    1A ß-apo- 8′-carotenal Ethyl ß-apo- 8′-carotenoate (1) Apple (or rhubarb) and (naming the fruit) jam; Bread; Butter; Concentrated (naming the fruit) juice except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; Liqueur; Lobster paste; Margarine; (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; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; Pickles; Pineapple marmalade with pectin; Relishes; Sherbet; Smoked fish; Tomato catsup (1) 35 p.p.m.
    2 Caramel (1) Ale; Apple (or rhubarb) and (naming the fruit) jam; Beer; Brandy; Bread; Brown bread; Butter; Cider; Cider vinegar; Concentrated (naming the fruit) juice except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Hollands gin; Honey wine; Ice cream mix; Ice milk mix; Icing sugar; Liqueur; Lobster paste; Malt liquor; Malt vinegar; Mincemeat; (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; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; Pickles; Pineapple marmalade with pectin; Porter; Relishes; Rum; Sherbet; Smoked fish; Stout; Tomato catsup; Whisky; Wine; Wine vinegar (1) Good Manufacturing Practice
    3 (1) Apple (or rhubarb) and (naming the fruit) jam; Bread; Butter; Concentrated (naming the fruit) juice except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; Liqueur; Lobster paste; (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; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; Pickles; Pineapple marmalade with pectin; Relishes; Sherbet; Smoked fish; Tomato catsup (1) 300 p.p.m. singly or in combination in accordance with section B.06.002
    4 (1) Apple (or rhubarb) and (naming the fruit) jam; Bread; Butter; Concentrated (naming the fruit) juice except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; Liqueur; Lobster paste; (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; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; Pickles; Pineapple marmalade with pectin; Relishes; Sherbet; Smoked fish; Tomato catsup (1) 100 p.p.m. singly or in combination in accordance with section B.06.002

    [...]

    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.3 Acetylated Tartaric Acid Esters of Mono- and Di-glycerides (1) Bread (1) 6,000 p.p.m. of flour
    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
    G.3 Guar Gum (1) Bread; Cream; French dressing; Mincemeat; 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; Salad dressing (1) Good Manufacturing Practice
    L.2 Lecithin (1) Bread; Cream; (naming the flavour) Milk; Mustard pickles; Relishes; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids (1) Good Manufacturing Practice
    M.4 Mono-glycerides (1) Bread; Cream; Fish paste (1) Good Manufacturing Practice
    M.5 Mono- and Di-glycerides (1) Bread; Cream; Fish paste (1) Good Manufacturing Practice
    (7) Dried yeast (7) 1.5% (Residues of sorbitan monostearate in bread and other yeast leavened bakery products not to exceed 0.05%).

    [...]

    TABLE V

    Food Additives That May Be Used as Food Enzymes

    Item No. Column I Column II Column III Column IV
    Additive Permitted Source Permitted in or Upon Maximum Level of Use
    (2) Bread; Flour; Whole wheat flour (2) Good Manufacturing Practice
    (4) Bread; Flour; Whole wheat flour (4) Good Manufacturing Practice
    (2) Bread; Flour; Whole wheat flour (2) Good manufacturing practice
    A.3 Asparaginase Aspergillus niger ASP72; Aspergillus oryzae (pCaHj621/BECh2#10) (1) Bread; Flour; Whole wheat flour (1) Good Manufacturing Practice
    (2) Bread; Flour; Whole wheat flour (2) Good Manufacturing Practice
    (2) Bread; Flour; Whole wheat flour (2) Good Manufacturing Practice
    (3) Bread; flour; Whole wheat flour (3) Good manufacturing practice
    (3) Bread; Flour; whole wheat flour (3) Good Manufacturing Practice
    (4) Bread; Flour; Whole wheat flour (4) Good Manufacturing Practice
    Aspergillus oryzae AI-11 (pBoel 960) (1) Bread; Flour; Whole wheat flour (1) Good Manufacturing Practice
    Aspergillus oryzae BECh2#3 (pCaHj559); Aspergillus oryzae (MStr115) (pMStr20) (1) Bread; Flour; Whole wheat flour (1) Good Manufacturing Practice
    L.3 Lipoxidase Soyabean whey or meal (1) Bread; Flour; Whole wheat flour (1) Good Manufacturing Practice
    (6) Bread; Flour; Whole wheat flour (6) Good Manufacturing Practice
    Trichoderma reesei (QM9414) (1) Bread; Flour; Whole wheat flour (1) Good Manufacturing Practice
    Aspergillus niger (PLA-54) (1) Bread; Flour; Whole wheat flour (1) Good Manufacturing Practice
    (2) Bread; Flour; Whole wheat flour (2) Good Manufacturing Practice
    P.7 Pullulanase Bacillus acidopullulyticus NCIB 11647; Bacillus licheniformis SE2-Pul-int211 (pUBCDEBR A11DNSI) (1) Bread; Flour; Whole wheat flour (1) Good Manufacturing Practice
    Bacillus licheniformis BMP 139 (pR11Amp) (1) Bread; Flour; Whole wheat flour (1) Good Manufacturing Practice
    Bacillus subtilis B1-163 (pEB301) (1) Bread; Flour; Whole wheat flour (1) Good Manufacturing Practice
    X.1 Xylanase Aspergillus oryzae Fa 1–1 (pA2X1TI) (1) Bread; Flour; Whole wheat flour (1) Good Manufacturing Practice
    Aspergillus oryzae JaL 339 (pJaL537); Bacillus subtilis DIDK 0115 (pUB110 OIS2) (1) Bread; Flour; Whole wheat flour (1) Good Manufacturing Practice
    Bacillus subtilis CF 307 (pJHPaprE-xynAss-BS3xylanase#1) (1) Bread; Flour; Whole wheat flour (1) Good Manufacturing Practice

    [...]

    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

    [...]

    TABLE VII

    Food Additives That May Be Used as Glazing and Polishing Agents

    Item No. Column I Column II Column III
    Additive Permitted in or Upon Maximum Level of Use

    [...]

    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
    C.13.1 Cellulose, Powdered (1) Batter and breading (1) Bulking agent (1) 1%

    [...]

    TABLE IX

    Food Additives That May Be Used as Sweeteners

    Item No. Column I Column II Column III
    Additive Permitted in or on Maximum Level of Use

    [...]

    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
    L.1 Lactic Acid (1) Ale; Baking powder; Beer; Bread; Cider; Cottage cheese; Creamed cottage cheese; Dried egg-white (dried albumen); Dried whole egg; Dried yolk; French dressing; Frozen egg-white (frozen albumen); Frozen whole egg; Frozen yolk; Ice cream mix; Ice milk mix; Liquid egg-white (liquid albumen); Liquid whole egg; Liquid yolk; Malt liquor; Mayonnaise; Olives; Pickles; Porter; Relishes; Salad dressing; Sherbet; Stout (1) Good Manufacturing Practice

    [...]

    PART I

    Food Additives That May Be Used as Class I Preservatives

    Item No. Column I Column II Column III
    Additive Permitted in or Upon Maximum Level of Use

    PART II

    Food Additives That May Be Used as Class II Preservatives

    Item No. Column I Column II Column III
    Additive Permitted in or Upon Maximum Level of Use

    PART III

    Food Additives That May Be Used as Class III Preservatives

    Item No. Column I Column II Column III
    Additive Permitted in or Upon Maximum Level of Use
    P.2 Propionic Acid (1) Bread (1) 2,000 p.p.m.
    S.1 Sodium Diacetate (1) Bread (1) 3,000 p.p.m.
    S.4 Sorbic Acid (1) Bread (1) 1,000 p.p.m.

    PART IV

    Food Additives That May Be Used as Class IV Preservatives

    Item No. Column I Column II Column III
    Additive Permitted in or Upon Maximum Level of Use
    (7) Vitamin A liquids for addition to food (7) 5 mg/1,000,000 International Units
    (11) Dry Vitamin D preparations for addition to food (11) 10 mg/1,000,000 International Units
    (7) Vitamin A liquids for addition to food (7) 5 mg/1,000,000 International Units
    (10) Dry Vitamin D preparations for addition to food (10) 10 mg/1,000,000 Internatinal Units

    [...]

    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

    [...]

    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

    [...]

    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
    (2) Bread (2) 2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
    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)
    C.1 Calcium Carbonate (1) Bread (1) 2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
    C.4 Calcium Lactate (1) Bread (1) 2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
    C.5 Calcium Phosphate, dibasic (1) Bread (1) 2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
    C.6 Calcium Phosphate, monobasic (1) Bread (1) 7,500 p.p.m. of flour. For combinations see paragraph B.13.021(m)
    C.8 Calcium Sulphate (1) Bread (1) 5,000 p.p.m. of the flour

    [...]

    TABLE XV

    Food Additives That May Be Used as Carrier or Extraction Solvents

    Item No. Column I Column II Column III Column IV
    Additive Permitted in or Upon Maximum Residue Maximum Level of Use
    (5) Food additive preparations (5) Good Manufacturing Practice
    (4) Food additive preparations (4) Good Manufacturing Practice
    (4) Food additive preparations (4) Good Manufacturing Practice
    (5) Food additive preparations (5) Good Manufacturing Practice

    [...]


  2. Food and Drug Regulations - C.R.C., c. 870 (Section B.13.021)

     [S]. Bread or White Bread shall be the food made by baking a yeast-leavened dough prepared with flour and water and may contain

    • [...]

    • (m) ammonium chloride, ammonium sulphate, calcium carbonate, calcium lactate, diammonium phosphate, dicalcium phosphate, monoammonium phosphate or any combination thereof in an amount not greater than 0.25 parts by weight of all such additives for each 100 parts of flour used;

    • [...]

    • (o) calcium peroxide, ammonium persulphate, potassium persulphate or any combination thereof in an amount not greater than 0.01 part by weight of all such additives for each 100 parts of flour used;

    • [...]

    • (aa) calcium iodate, potassium iodate or any combination thereof in an amount not greater than 45 parts by weight of all such additives for each one million parts of flour;

    [...]


  3. Food and Drug Regulations - C.R.C., c. 870 (SCHEDULE K : Reasonable Daily Intake for Various Foods)

    [...]

    Column I Column II
    Item No. Name and Description R.D.I.
    3 Beverage Bases and Mixes, Flavoured, for Addition to Milk (ready to serve) 16.0 fl.oz. 454 ml
    4 Bread, 5 slices 5.3 oz. 150 g

    [...]


  4. Food and Drug Regulations - C.R.C., c. 870 (Section B.01.009)
    •  (1) Components of ingredients or of classes of ingredients set out in the following table are not required to be shown on a label:

      TABLE

      Item Ingredient
      10 breads subject to compositional standards in sections B.13.021 to B.13.029
      36 toasted wheat crumbs used in or as a binder, filler or breading in or on a food product
    • (2) Subject to subsection (3), where a preparation or mixture set out in the table to this subsection is added to a food, the ingredients and components of the preparation or mixture are not required to be shown on the label of that food.

      TABLE

      Item Preparation/Mixture
      8 food additive preparations

    [...]



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