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 |
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| 2. | Benzyl Alcohol | (1) (naming the flavour) Flavour (Division 10) |
(1) Good Manufacturing Practice |
|
| (2) Unstandardized flavouring preparations |
(2) Good Manufacturing Practice |
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| 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 |
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| (3) Egg Products |
(3) Good Manufacturing Practice |
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| (4) Cocoa powder |
(4) Good Manufacturing Practice |
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| 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 |
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| 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. |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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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