Here is a List of Approved Firming Agents for bakery applications, the amount of firming agents that can be used is Regulated by CFIA.
| Item No. | Column 1 Additive |
Column 2 Permitted in or Upon |
Column 3 Maximum Level of Use and Other Conditions |
|---|---|---|---|
| A.1 | Aluminum Sulphate | (1) Canned crabmeat, lobster, salmon, shrimp and tuna; Pickles and relishes |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| A.2 | Ammonium Aluminum Sulphate |
(1) Pickles and relishes |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| C.1 | Calcium Chloride | (1) Canned apples |
(1) 0.026% calculated as calcium |
| (2) Canned grapefruit |
(2) 0.035% of the total calcium content, whether added or otherwise present |
||
| (3) Cheddar cheese; (naming the variety) cheese |
(3) 0.02% of the milk and milk products used |
||
| (4) Cottage cheese |
(4) Good Manufacturing Practice |
||
| (5) Glaze for frozen fish |
(5) Good Manufacturing Practice |
||
| (6) Olives |
(6) 1.5% of the brine |
||
| (7) Pickles and relishes |
(7) 0.4% |
||
| (8) Canned (naming the vegetable); Tomatoes |
(8) 0.026% calculated as calcium, and in the case of canned peas 0.035% calculated as calcium |
||
| (9) Unstandardized foods |
(9) Good Manufacturing Practice |
||
| (10) Canned apricots |
(10) 0.022% calculated as calcium |
||
| (11) Frozen apples |
(11) 0.026% calculated as calcium in accordance with the requirements of section B.11.102 |
||
| C.2 | Calcium Citrate | (1) Canned vegetables; Tomatoes |
(1) 0.026% calculated as calcium |
| (2) Canned apples |
(2) 0.026% calculated as calcium |
||
| (3) Unstandardized foods |
(3) Good Manufacturing Practice |
||
| (4) Frozen apples; Frozen sliced apples |
(4) 0.026% calculated as calcium in accordance with the requirements of section B.11.102 |
||
| C.3 | Calcium Gluconate | Unstandardized foods | Good Manufacturing Practice |
| C.3A | Calcium Lactate | (1) Canned grapefruit |
(1) 0.035% of the total calcium content, whether added or otherwise present |
| (2) Canned peas |
(2) 0.035% calculated as calcium |
||
| C.4 | Calcium Phosphate, dibasic | Unstandardized foods | Good Manufacturing Practice |
| C.5 | Calcium Phosphate, monobasic | (1) Canned vegetables; Tomatoes |
(1) 0.026% calculated as calcium |
| (2) Canned apples |
(2) 0.026% calculated as calcium |
||
| (3) Unstandardized foods |
(3) Good Manufacturing Practice |
||
| (4) Frozen apples |
(4) 0.026% calculated as calcium in accordance with the requirements of B.11.102 |
||
| C.6 | Calcium Sulphate | (1) Canned vegetables; Tomatoes |
(1) 0.026% calculated as calcium |
| (2) Canned apples |
(2) 0.026% calculated as calcium |
||
| (3) Frozen apples |
(3) 0.026% calculated as calcium in accordance with the requirements of B.11.102 |
||
| P.1 | Potassium Aluminum Sulphate |
(1) Pickles and relishes |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
||
| (3) Sea urchin roe |
(3) 350 p.p.m. calculated as aluminum |
||
| S.1 | Sodium Aluminum Sulphate |
(1) Pickles and relishes |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
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