Here is the complete list of approved anticaking agents by CFIA that can be used in baked products or in ingredients for baked products and goods.
Item No. | Column 1 Additive |
Column 2 Permitted in or Upon |
Column 3 Maximum Level of Use and Other Conditions |
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C.1 | Calcium Aluminum Silicate | (1) Salt |
(1) 1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001(1)(a) |
(2) Garlic salt; Onion salt |
(2) 2.0% in accordance with the requirements of paragraphs B.07.020(b) and B.07.027(b) respectively |
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(3) Unstandardized dry mixes |
(3) Good Manufacturing Practice |
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C.2 | Calcium Phosphate tribasic |
(1) Salt |
(1) 1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001(1)(a) |
(2) Garlic salt; Onion salt |
(2) 2.0% in accordance with the requirements of paragraphs B.07.020(b) and B.07.027(b) respectively |
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(3) Dry cure |
(3) Good Manufacturing Practice |
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(4) Unstandardized dry mixes |
(4) Good Manufacturing Practice |
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(5) Oil–soluble annatto |
(5) Good Manufacturing Practice |
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(6) Icing sugar |
(6) If used either singly or in combination with Calcium Silicate, Magnesium Carbonate, Magnesium Silicate, Magnesium Stearate, Silicon Dioxide or Sodium Aluminum Silicate the total must not exceed 1.5% |
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C.3 | Calcium Silicate | (1) Salt |
(1) 1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001(1)(a) |
(2) Garlic salt; Onion salt |
(2) 2.0% in accordance with the requirements of paragraphs B.07.020(b) and B.07.027(b) respectively |
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(3) Baking Powder |
(3) 5.0% |
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(4) Dry cure |
(4) Good Manufacturing Practice |
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(5) Unstandardized dry mixes |
(5) Good Manufacturing Practice |
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(6) Icing sugar |
(6) If used either singly or in combination with Calcium Phosphate tribasic, Magnesium Carbonate, Magnesium Silicate, Magnesium Stearate, Silicon Dioxide or Sodium Aluminum Silicate the total must not exceed 1.5% |
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(7) Meat Binder or (naming the meat product) Binder |
(7) 1.0% |
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(8) Grated or shredded cheddar cheese; Grated or shredded (naming the variety) cheese; Unstandardized grated or shredded cheese preparations |
(8) If used singly or in combination with Microcrystalline Cellulose or Cellulose, the total amount not to exceed 2.0% |
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(9) Dried egg-white (dried albumen); Dried whole egg; Dried whole egg mix; Dried yolk; Dried yolk mix |
(9) 2.0% |
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C.4 | Calcium Stearate | (1) Salt |
(1) 1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001(1)(a) |
(2) Garlic salt; Onion salt |
(2) 2.0% in accordance with the requirements of paragraphs B.07.020(b) and B.07.027(b) respectively |
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(3) Unstandardized dry mixes |
(3) Good Manufacturing Practice |
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C.5 | Cellulose | (1) Grated or shredded cheddar cheese; Grated or shredded (naming the variety) cheese; Unstandardized grated or shredded cheese preparations |
(1) If used singly or in combination with Calcium silicate or Microcrystalline Cellulose, the total amount not to exceed 2.0% |
(2) Cheddar cheese curd; Varietal cheese curd |
(2) If used singly or in combination with Microcrystalline Cellulose, the total amount not to exceed 1.0% |
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M.1 | Magnesium Carbonate | (1) Salt (except when used in preparations of Meat and Meat By-products of Division 14) |
(1) 1.0%, except in the case, of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001(1)(a) |
(2) Garlic salt, Onion salt (except when used in preparations of Meat and Meat By-products of Division 14) |
(2) 2.0% in accordance with the requirements of paragraphs B.07.020(b) and B.07.027(b) respectively |
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(3) Unstandardized Dry Mixes (Except when used in preparations of Meat and Meat by-products of Division 14) |
(3) Good Manufacturing Practice |
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(4) Icing sugar |
(4) If used either singly or in combination with Calcium Phosphate tribasic, Calcium Silicate, Magnesium Silicate, Magnesium Stearate, Silicon Dioxide or Sodium Aluminum Silicate the total must not exceed 1.5% |
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M.2 | Magnesium Oxide | Unstandardized dry mixes (Except when used in preparations of Meat and Meat by-products of Division 14) | Good Manufacturing Practice |
M.3 | Magnesium Silicate | (1) Salt |
(1) 1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001(1)(a) |
(2) Garlic salt; Onion salt |
(2) 2.0% in accordance with the requirements of paragraphs B.07.020(b) and B.07.027(b) respectively |
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(3) Unstandardized dry mixes |
(3) Good Manufacturing Practice |
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(4) Icing sugar |
(4) If used either singly or in combination with Calcium Phosphate tribasic, Calcium Silicate, Magnesium Carbonate, Magnesium Stearate, Silicon Dioxide or Sodium Aluminum Silicate the total must not exceed 1.5% |
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M.4 | Magnesium Stearate | (1) Salt |
(1) 1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001(1)(a) |
(2) Garlic salt; Onion salt |
(2) 2.0% in accordance with the requirements of paragraphs B.07.020(b) and B.07.027(b) respectively |
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(3) Unstandardized dry mixes |
(3) Good Manufacturing Practice |
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(4) Icing sugar |
(4) If used either singly or in combination with Calcium Phosphate tribasic, Calcium Silicate, Magnesium Carbonate, Magnesium Silicate, Silicon Dioxide or Sodium Aluminum Silicate the total must not exceed 1.5% |
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M.5 | Microcrystalline Cellulose | (1) Grated or shredded cheddar cheese; Grated or shredded (naming the variety) cheese; Unstandardized grated or shredded cheese preparations |
(1) If used singly or in combination with Calcium Silicate or Cellulose, the total amount not to exceed 2.0% |
(2) Cheddar cheese curd; Varietal cheese curd |
(2) If used singly or in combination with cellulose, the total amount not to exceed 1.0% |
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P.1 | Propylene Glycol | Salt | 0.035% |
P.1.1 | Potassium Ferrocyanide, Trihydrate | Salt | 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 |
S.1 | Silicon Dioxide | (1) Garlic salt; Onion salt |
(1) 1.0% in accordance with the requirementsof paragraphs B.07.020(b) and B.07.027(b) respectively |
(2) Celery Pepper; Celery Salt |
(2) 0.5% |
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(3) Unstandardized dry mixes |
(3) Good Manufacturing Practice |
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(4) Icing sugar |
(4) If used either singly or in combination with Calcium Phosphate tribasic, Calcium Silicate, Magnesium Carbonate, Magnesium Silicate, Magnesium Stearate or Sodium Aluminum Silicate the total must not exceed 1.5% |
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(5) Foods sold in tablet form |
(5) Good Manufacturing Practice |
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(6) Cayenne Pepper; Chili pepper; Chili Powder; Paprika; Red Pepper |
(6) 2.0% |
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(7) Salt |
(7) 1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001(1)(a) |
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S.2 | Sodium Aluminum Silicate |
(1) Salt |
(1) 1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001(1)(a) |
(2) Icing sugar |
(2) If used either singly or in combination with Calcium Phosphate tribasic, Calcium Silicate, Magnesium Carbonate, Magnesium Silicate, Magnesium Stearate or Silicon Dioxide the total must not exceed 1.5% |
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(3) Dried egg-white (dried albumen); Dried whole egg; Dried whole egg mix; Dried yolk; Dried yolk mix |
(3) 2.0% |
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(4) Garlic salt; Onion salt |
(4) 2.0% in accordance with the requirements of paragraphs B.07.020(b) and B.07.027(b) respectively |
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(5) Unstandardized dry mixes |
(5) Good Manufacturing Practice |
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S.3 | Sodium Ferrocyanide, decahydrate | Salt | 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 |
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