Approved Food Colouring Agents For Baking Application

Approved Food Colouring Agents For Baking Application
Share The Love!

Here is a list of Approved Food Colouring Agents that can be used in baked products. The amount of approved colouring agents that can be added to baked products of foods are regulated the CFIA.

 

Item No. Column 1
Additive
Column 2
Permitted in or Upon
Column 3
Maximum Level of Use and Other  Conditions
1. Alkanet;
Aluminum Metal;
Annatto;
Anthocyanins;
Beet Red;
Canthaxanthin;
Carbon Black;
Carotene;
Charcoal;
Chlorophyll;
Cochineal;
Iron Oxide;
Orchil;
Paprika;
Riboflavin;
Saffron;
Saunderswood;
Silver Metal;
Titanium Dioxide;
Turmeric;
Xanthophyll
(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)
Good Manufacturing Practice
(2)
Unstandardized foods
(2)
Good Manufacturing Practice
(3)
A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)
(3)
Good Manufacturing Practice
1.1 Annatto (1)
Longaniza; Tocino
(1)
0.1% in accordance with the requirements of paragraph B.14.031(i) or subparagraph B.14.032(d)(xvi)
(2)
Sausage casings
(2)
1.0% (Residues of annatto in sausage prepared with such casings not to exceed 100 p.p.m.)
1.2 Annatto;
Canthaxanthin;
Carotene;
Turmeric
Margarine Good Manufacturing Practice
1.3 Annatto;
Carotene;
Chlorophyll;
Paprika;
Riboflavin;
Turmeric
Cheddar cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); 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 ingredients); (naming the variety) Cheese Good Manufacturing Practice
1.4 Carotene (1)
Dried whole egg; Dried yolk; Frozen whole egg; Frozen yolk; Liquid whole egg; Liquid yolk
(1)
Good Manufacturing Practice in accordance with paragraphs B.22.034(b) and B.22.035(b)
(2)
Vegetable fats and oils
(2)
Good Manufacturing Practice in accordance with section B.09.001
1.5 Cochineal Sausage casings 0.75% (Residues of cochineal in sausage prepared with such casings not to exceed 75 p.p.m.)
1.6 Iron oxide Edible collagen film Good Manufacturing Practice
1.7 Saunderswood Packaged fish and meat products that are marinated or otherwise cold-processed (Division 21) 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)
Unstandardized foods
(2)
35 p.p.m.
(3)
Cheddar cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); 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 ingredients); (naming the variety) Cheese;
(3)
35 p.p.m., in accordance with the requirements of sections B.08.033, B.08.034, B.08.037, B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3, B.08.041.4, B.08.041.5, B.08.041.6, B.08.041.7 and B.08.041.8
(4)
A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)
(4)
35 p.p.m.
2. Caramel (1)
Ale; Apple (or rhubarb) and (naming the fruit) jam; Beer; 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, Hollands gin, Geneva, Geneva Gin, Genever, Genever Gin or Dutch-type Gin; Honey wine; Ice cream mix; Ice milk mix; Icing sugar; Liqueur or Spirituous Cordial; 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; (naming the percentage) Whole wheat bread; Pickles; Pineapple marmalade with pectin; Porter; Relishes; Rum; Sherbet; Smoked fish; Stout; Tomato catsup; Wine; Wine vinegar
(1)
Good Manufacturing Practice
(2)
Unstandardized foods
(2)
Good Manufacturing Practice
(3)
A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)
(3)
Good Manufacturing Practice
(4)
Sausage casings
(4)
15% (Residues of caramel in sausage prepared with such casings not to exceed 0.15%)
(5)
Cream cheese spread with (naming the added ingredients)
(5)
1.5%
(6)
Brandy; Whisky
(6)
Good Manufacturing Practice in accordance with the requirements of sectionsB.02.050;
B.02.051;
B.02.052;
B.02.053;
B.02.054;
B.02.055;
B.02.056;
B.02.057;
B.02.058;
B.02.010;
B.02.013;
B.02.016;
B.02.018;
B.02.020
3. Allura Red;
Amaranth;
Erythrosine;
Indigotine;
Sunset Yellow FCF;
Tartrazine
(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
(2)
Unstandardized foods
(2)
300 p.p.m. singly or in combination in accordance with section B.06.002
(3)
A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)
(3)
300 p.p.m. singly or in combination in accordance with section B.06.002
3.1 Allura Red Lumpfish caviar 1300 p.p.m. used singly
3.2 Allura Red;
Sunset Yellow FCF
Longaniza 80 p.p.m. allura red in accordance with the requirements of clause B.14.032(d)(xvi)(B) and 20 p.p.m. sunset yellow FCF in accordance with the requirements of clause B.14.032(d)(xvi)(C)
3.3 Erythrosine Salted anchovy; Salted scad; Salted shrimp 125 p.p.m. in accordance with the requirements of paragraph B.21.021(d)
3.4 Sunset Yellow FCF (1)
Sausage casings
(1)
0.15% (Residues of sunset yellow FCF in sausage prepared with such casings not to exceed 15 p.p.m.)
(2)
Cheese-flavoured corn snacks
(2)
600 p.p.m. singly. If used in combination with other colouring agents listed in column 1 of items 3 and 4 of this list, the maximum level of use is 300 p.p.m. in accordance with paragraph B.06.002(c)
4. Brilliant Blue FCF;
Fast Green FCF
(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
(2)
Unstandardized foods
(2)
100 p.p.m. singly or in combination in accordance with section B.06.002
(3)
A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)
(3)
100 p.p.m. singly or in combination in accordance with section B.06.002
4.1 Brilliant Blue FCF Feta cheese 0.10 p.p.m.
5. Citrus Red No. 2 Skins of whole oranges 2 p.p.m.
6. Ponceau SX Fruit Peel; Glacé fruits; Maraschino cherries 150 p.p.m.
7. Gold Unstandardized alcoholic beverages; Liqueur Good Manufacturing Practice
8. Sodium Copper Chlorophyllin (1)
Frozen novelties; Ice cream mix; Ice milk mix; Sherbet; Unstandardized confectionery; Unstandardized frozen desserts; Unstandardized mixes for frozen dairy products
(1)
300 p.p.m.
9. Allura Red;
Brilliant Blue FCF;
Sunset Yellow FCF;
Tartrazine
Lumpfish caviar A combination of 500 p.p.m. allura red, 450 p.p.m. brilliant blue FCF, 250 p.p.m. sunset yellow FCF and 100 p.p.m. tartrazine
10. Potassium aluminum silicate -based iron oxide (1)
Chewing gum; Unstandardized confectionery
(1)
1.25%. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate -based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 1.25%.
(2)
Unstandardized alcoholic beverages
(2)
0.5%. If any combination of potassium aluminum silicate -based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 0.5%.
(3)
Gelatin desserts; Unstandardized bakery products
(3)
0.15%. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 0.15%.
(4)
Colour formulations applied to the surface of bite sized chocolate, bite sized milk chocolate, bite sized sweet chocolate or bite sized white chocolate
(4)
0.15% of the chocolate product as consumed. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 0.15% of the chocolate product as consumed.
11. Potassium aluminum silicate -based titanium dioxide (1)
Chewing gum; Unstandardized confectionery
(1)
1.25%. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate -based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 1.25%.
(2)
Unstandardized alcoholic beverages
(2)
0.5%. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 0.5%.
(3)
Gelatin desserts; Unstandardized bakery products
(3)
0.15%. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 0.15%.
(4)
Colour formulations applied to the surface of bite sized chocolate, bite sized milk chocolate, bite sized sweet chocolate or bite sized white chocolate
(4)
0.15% of the chocolate product as consumed. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 0.15% of the chocolate product as consumed.
12. Potassium aluminum silicate -based titanium dioxide and iron oxide (1)
Chewing gum; Unstandardized confectionery
(1)
1.25%. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 1.25%.
(2)
Unstandardized alcoholic beverages
(2)
0.5%. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 0.5%.
(3)
Gelatin desserts; Unstandardized bakery products
(3)
0.15%. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 0.15%.
(4)
Colour formulations applied to the surface of bite sized chocolate, bite sized milk chocolate, bite sized sweet chocolate or bite sized white chocolate
(4)
0.15% of the chocolate product as consumed. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 0.15% of the chocolate product as consumed.

 

 



Leave a Reply

Your email address will not be published. Required fields are marked *