List of Approved Carrier or Extraction Solvents

List of Approved Carrier or Extraction Solvents
Share The Love!

Here is a List of Approved Carrier or Extraction Solvents regulated by CFIA.

Item No. Column 1
Additive
Column 2
Permitted in or Upon
Column 3
Maximum Residue
Column 4
Maximum Level of Use and Other Conditions
1. Acetone (1)
Spice extracts; Natural extractives
(1)
30 p.p.m.
(2)
Meat and Egg Marking Inks
(2)
Good Manufacturing Practice
2. Benzyl Alcohol (1)
(naming the flavour) Flavour (Division 10)
(1)
Good Manufacturing Practice
(2)
Unstandardized flavouring preparations
(2)
Good Manufacturing Practice
3. 1,3-Butylene Glycol (1)
(naming the flavour) Flavour (Division 10)
(1)
Good Manufacturing Practice
(2)
Unstandardized flavouring preparations
(2)
Good Manufacturing Practice
3.1 Carbon Dioxide (1)
Green coffee beans and tea leaves for decaffeination purposes
(1)
Good Manufacturing Practice
(2)
Hop extract in accordance with subparagraph B.02.130(b)(v) and paragraph B.02.133(b); Natural extractives; (naming the flavour) Flavour (Division 10); Pre-isomerized hop extract in accordance with subparagraph B.02.134(1)(a)(ii); Spice extracts;
(2)
Good Manufacturing Practice
(3)
Egg Products
(3)
Good Manufacturing Practice
(4)
Cocoa powder
(4)
Good Manufacturing Practice
4. Castor Oil Annatto butter colour; Annatto margarine colour; Oil-soluble annatto; Good Manufacturing Practice
4.1 Citric Acid Esters of Mono- and Di-glycerides (1)
Natural extractives; Spice extracts
(1)
Good Manufacturing Practice
(2)
Unstandardized flavouring preparations
(2)
Good Manufacturing Practice
5. Ethyl Acetate (1)
Natural extractives; (naming the flavour) Flavour (Division 10); Spice extracts;
(1)
Good Manufacturing Practice
(2)
Unstandardized flavouring preparations
(2)
Good Manufacturing Practice
(3)
Green coffee beans for decaffeination purposes
(3)
10 p.p.m. in both roasted and decaffeinated soluble (instant) coffee
(4)
Tea leaves for decaffeination purposes
(4)
50 p.p.m.
6. Ethyl Alcohol (Ethanol) (1)
Natural extractives; (naming the flavour) Flavour (Division 10); Spice extracts;
(1)
Good Manufacturing Practice
(2)
Unstandardized flavouring preparations
(2)
Good Manufacturing Practice
(3)
Colour mixtures and preparations (Division 6)
(3)
Good Manufacturing Practice
(4)
Meat and Egg Marking Inks
(4)
Good Manufacturing Practice
(5)
Food additive preparations
(5)
Good Manufacturing Practice
(6)
Hop extract in accordance with subparagraph B.02.130(b)(v) and paragraph B.02.133(b); Pre-isomerized hop extract in accordance with subparagraph B.02.134(1)(a)(iii)
(6)
Good Manufacturing Practice
6.A Ethyl alcohol denatured with methanol Vegetable oil seed meals 10 p.p.m. methanol
7. [Repealed, SOR/82-406, s. 1]
8. Glycerol (Glycerin) (1)
(naming the flavour) Extract; (naming the flavour) Essence; (naming the flavour) Flavour (Division 10)
(1)
Good Manufacturing Practice
(2)
Unstandardized flavouring preparations
(2)
Good Manufacturing Practice
(3)
Colour mixtures and preparations (Division 6)
(3)
Good Manufacturing Practice
(4)
Food additive preparations
(4)
Good Manufacturing Practice
9. Glyceryl diacetate (1)
(naming the flavour) Flavour (Division 10)
(1)
Good Manufacturing Practice
(2)
Unstandardized flavouring preparations
(2)
Good Manufacturing Practice
10. Glyceryl triacetate (Triacetin) (1)
(naming the flavour) Flavour (Division 10)
(1)
Good Manufacturing Practice
(2)
Unstandardized flavouring preparations
(2)
Good Manufacturing Practice
11. Glyceryl tributyrate (Tributyrin) (1)
(naming the flavour) Flavour (Division 10)
(1)
Good Manufacturing Practice
(2)
Unstandardized flavouring preparations
(2)
Good Manufacturing Practice
12. Hexane (1)
Natural extractives; Spice extracts;
(1)
25 p.p.m.
(2)
Hop extract in accordance with subparagraph B.02.130(b)(v) and paragraph B.02.133(a)
(2)
2.2%
(3)
Vegetable fats and oils
(3)
10 p.p.m.
(4)
Vegetable oil seed meals
(4)
10 p.p.m.
(5)
Pre-isomerized hop extract in accordance with subparagraph B.02.134(1)(a)(i) and subsection B.02.134(2)
(5)
1.5 p.p.m. per percent iso-alpha acid content of the pre-isomerized hop extract
13. Isopropyl alcohol (Isopropanol) (1)
Natural extractives; Spice extracts
(1)
50 p.p.m.
(2)
Fish protein
(2)
0.15%
(3)
(naming the flavour) Flavour (Division 10)
(3)
Good Manufacturing Practice
(4)
Unstandardized flavouring preparations
(4)
Good Manufacturing Practice
(5)
Meat and Egg Marking Inks
(5)
Good Manufacturing Practice
14. Methyl Alcohol (methanol) (1)
Natural extractives; Spice extracts;
(1)
50 p.p.m.
(2)
Hop extract in accordance with subparagraph B.02.130(b)(v) and paragraph B.02.133(a)
(2)
2.2%
(3)
Meat and Egg Marking Inks
(3)
Good Manufacturing Practice
(4)
Steviol glycosides
(4)
200 p.p.m.
14.1 Methyl ethyl ketone (2-Butanone) Natural extractives; Spice extracts 50 p.p.m.
15. Methylene Chloride (Dichloro-methane) (1)
Natural extractives; Spice extracts
(1)
30 p.p.m.
(2)
Hop extract in accordance with subparagraph B.02.130(b)(v) and paragraph B.02.133(a)
(2)
2.2% in hop extract
(3)
Green coffee beans and Tea leaves for decaffeination purposes
(3)
10 p.p.m. in decaffeinated roasted coffee, decaffeinated soluble (instant) coffee, decaffeinated tea leaves and decaffeinated instant tea
16. Monoglycerides and diglycerides (1)
(naming the flavour) Flavour (Division 10)
(1)
Good Manufacturing Practice
(2)
Oil-soluble annatto; Annatto butter colour; Annatto margarine colour
(2)
Good Manufacturing Practice
(3)
Unstandardized flavouring preparations
(3)
Good Manufacturing Practice
(4)
Food additive preparations
(4)
Good Manufacturing Practice
17. Monoglyceride citrate (1)
Natural extractives; Spice extracts
(1)
Good Manufacturing Practice
(2)
Unstandardized flavouring preparations
(2)
Good Manufacturing Practice
18. 2-Nitropropane [Removed, 2016-06-29, (See NOM/ADM-0074)]
19. 1,2-Propylene glycol (1,2-propanediol) (1)
(naming the flavour) Extract; (naming the flavour) Essence; (naming the flavour) Flavour (Division 10)
(1)
Good Manufacturing Practice
(2)
Oil-soluble annatto; Annatto butter colour; Annatto margarine colour
(2)
Good Manufacturing Practice
(3)
Unstandardized flavouring preparations
(3)
Good Manufacturing Practice
(4)
Colour mixtures and preparations (Division 6)
(4)
Good Manufacturing Practice
(5)
Food additive preparations
(5)
Good Manufacturing Practice
20. Propylene glycol mono-esters and diesters of fat-forming fatty acids Oil-soluble annatto; Annatto butter colour; Annatto margarine colour Good Manufacturing Practice
21. Triethyl citrate (1)
(naming the flavour) Flavour (Division 10)
(1)
Good Manufacturing Practice
(2)
Unstandardized flavouring preparations
(2)
Good Manufacturing Practice

 



Leave a Reply

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