Item No. | Column 1 Additive |
Column 2 Permitted in or Upon |
Column 3 Maximum Level of Use and Other Conditions |
---|---|---|---|
A.1 | Ammonium Chloride | (1) Flour; Whole wheat flour |
(1) 2,000 p.p.m. of the flour |
(2) Bread |
(2) 2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m) |
||
(3) Unstandardized foods |
(3) Good Manufacturing Practice |
||
A.2 | Ammonium Phosphate, dibasic | (1) Bread |
(1) 2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m) |
(2) Cider; Honey wine; Wine |
(2) Good Manufacturing Practice |
||
(3) Unstandardized bakery products |
(3) Good Manufacturing Practice |
||
A.3 | Ammonium Phosphate, monobasic | (1) Bread |
(1) 2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m) |
(2) Ale; Beer; Cider; Honey wine; Light beer; Malt liquor; Porter; Stout; Wine |
(2) Good Manufacturing Practice |
||
(3) Unstandardized bakery products |
(3) Good Manufacturing Practice |
||
A.4 | Ammonium Sulphate | (1) Bread |
(1) 2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m) |
(2) Cider; Honey wine; Wine |
(2) Good Manufacturing Practice |
||
(3) Unstandardized bakery products |
(3) Good Manufacturing Practice |
||
(4) Ale; Beer; Malt liquor; Porter; Stout |
(4) Good Manufacturing Practice |
||
C.1 | Calcium Carbonate | (1) Bread |
(1) 2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m) |
(2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
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C.2 | Calcium Chloride | Unstandardized bakery products | Good Manufacturing Practice |
C.3 | Calcium Citrate | Unstandardized bakery products | Good Manufacturing Practice |
C.4 | Calcium Lactate | (1) Bread |
(1) 2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m) |
(2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
||
C.5 | Calcium Phosphate, dibasic | (1) Bread |
(1) 2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m) |
(2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
||
C.6 | Calcium Phosphate, monobasic | (1) Bread |
(1) 7,500 p.p.m. of flour |
(2) Flour |
(2) 7,500 p.p.m. of flour |
||
(3) Unstandardized bakery products |
(3) Good Manufacturing Practice |
||
C.7 | Calcium Phosphate, tribasic | Unstandardized bakery products | Good Manufacturing Practice |
C.8 | Calcium Sulphate | (1) Bread |
(1) 5,000 p.p.m. of the flour |
(2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
||
F.1 | Ferrous Sulphate | Bacterial cultures | Good Manufacturing Practice |
M.1 | Manganese Sulphate | Ale; Beer; Light beer; Malt liquor; Porter; Stout | Good Manufacturing Practice |
P.1 | Phosphoric Acid | Ale; Beer; Light beer; Malt liquor; Porter; Stout | Good Manufacturing Practice |
P.2 | Potassium Chloride | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
(2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
||
P.4 | Potassium Phosphate, dibasic | (1) Ale; Beer; Cider; Honey wine; Light beer; Malt liquor; Porter; Stout; Wine |
(1) Good Manufacturing Practice |
(2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
||
P.5 | Potassium Phosphate, monobasic | Ale; Beer; Cider; Honey wine; Light beer; Malt liquor; Porter; Stout; Wine | Good Manufacturing Practice |
S.1 | Sodium Sulphate | Unstandardized bakery products | Good Manufacturing Practice |
U.1 | [Repealed, SOR/87-5, s. 1] | ||
Z.1 | Zinc Sulphate | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
(2) Bacterial cultures |
(2) Good Manufacturing Practice |
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