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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