14. List of Permitted Yeast Foods (Lists of Permitted Food Additives)

This List of Permitted Yeast Foods sets out authorized food additives that are used as nutrients to grow yeast. It is incorporated by reference in the  Marketing Authorization for Food Additives That May Be Used as Yeast Foods.

Note: A transition guide has been created to provide stakeholders with further information on the Lists of Permitted Food Additives as well as guidance on how to interpret and use these lists.

Supersedes: 2012-10-30
Date issued: 2013-04-17

Access archived versions of this list.

List of Permitted Yeast Foods
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
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

Document Reference Number: NOM/ADM-0008

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