Language selection

Government of Canada / Gouvernement du Canada

Search

Draft - Table of food additive specifications

Notice

On November 4, 2023, Health Canada and the Canadian Food Inspection Agency pre-published in the Canada Gazette, Part I the Regulations Amending Certain Regulations Concerning Food Additives and Compositional Standards, Microbiological Criteria and Methods of Analysis for Food. The following document is proposed to be incorporated by reference into the Food and Drug Regulations as part of the proposal.

How to provide comments on this document: To learn more about this regulatory proposal, including how to provide feedback on this document, please go to Consultation on the proposed Regulations Amending Certain Regulations Concerning Food Additives and Compositional Standards, Microbiological Criteria, and Methods of Analysis for Food.

Date published: November 4, 2023

Column 1 Column 2
Item Food additive Specifications
C.1 Citrus Red No. 2

Citrus red no. 2 is 1-(2,5-dimethoxyphenylazo)-2-naphthol and:

  1. must contain at least 98% dye; and
  2. must not contain more than:
    1. 0.5% volatile matter (at 100°C),
    2. 0.3% sulphated ash,
    3. 0.3% water soluble matter,
    4. 0.5% carbon tetrachloride insoluble matter,
    5. 0.05% uncombined intermediates,
    6. 2.0% subsidiary dyes,
    7. 1 ppm of arsenic, and
    8. 10 ppm of lead.
P.3 Ponceau SX

Ponceau SX is disodium salt of 2-(5-sulpho-2,4-xylylazo)-1-naphthol-4-sulphonic acid and:

  1. must contain at least 85% dye; and
  2. must not contain more than:
    1. 0.2% water insoluble matter,
    2. 0.2% combined ether extracts,
    3. 1.0% subsidiary dyes,
    4. 0.5% intermediates,
    5. 3 ppm of arsenic, and
    6. 10 ppm of lead.

Page details

Date modified: