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 | ||
| (3) Unstandardized dry mixes | (3) Good Manufacturing Practice | ||
| 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 | ||
| (3) Dry cure | (3) Good Manufacturing Practice | ||
| (4) Unstandardized dry mixes | (4) Good Manufacturing Practice | ||
| (5) Oil–soluble annatto | (5) Good Manufacturing Practice | ||
| (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% | ||
| 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 | ||
| (3) Baking Powder | (3) 5.0% | ||
| (4) Dry cure | (4) Good Manufacturing Practice | ||
| (5) Unstandardized dry mixes | (5) Good Manufacturing Practice | ||
| (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% | ||
| (7) Meat Binder or (naming the meat product) Binder | (7) 1.0% | ||
| (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% | ||
| (9) Dried egg-white (dried albumen); Dried whole egg; Dried whole egg mix; Dried yolk; Dried yolk mix | (9) 2.0% | ||
| 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 | ||
| (3) Unstandardized dry mixes | (3) Good Manufacturing Practice | ||
| 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% | ||
| 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 | ||
| (3) Unstandardized Dry Mixes (Except when used in preparations of Meat and Meat by-products of Division 14) | (3) Good Manufacturing Practice | ||
| (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% | ||
| 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 | ||
| (3) Unstandardized dry mixes | (3) Good Manufacturing Practice | ||
| (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% | ||
| 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 | ||
| (3) Unstandardized dry mixes | (3) Good Manufacturing Practice | ||
| (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% | ||
| 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% | ||
| 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% | ||
| (3) Unstandardized dry mixes | (3) Good Manufacturing Practice | ||
| (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% | ||
| (5) Foods sold in tablet form | (5) Good Manufacturing Practice | ||
| (6) Cayenne Pepper; Chili pepper; Chili Powder; Paprika; Red Pepper | (6) 2.0% | ||
| (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) | ||
| 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% | ||
| (3) Dried egg-white (dried albumen); Dried whole egg; Dried whole egg mix; Dried yolk; Dried yolk mix | (3) 2.0% | ||
| (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 | ||
| (5) Unstandardized dry mixes | (5) Good Manufacturing Practice | ||
| 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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