List of Anticaking Agents Approved For Baked Products
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 |
|---|---|---|---|
| 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 |
