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 | |||
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