6. Draft – List of permitted firming agents
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 being revised as part of this regulatory 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 | Column 3 | Column 4 | Column 5 | ||
|---|---|---|---|---|---|---|
| Item | Food additive | Source | Food | Purpose of use | Maximum level of use, maximum level of residue and other conditions | Notes |
| A.1 | Aluminum Sulphate | n/a | (a) Canned crabmeat; Canned lobster; Canned salmon; Canned shrimp; Canned tuna | (a) Firming agent | (a) Good Manufacturing Practice | n/a |
| (b) Pickles and relishes | (b) Firming agent | (b) Good Manufacturing Practice | n/a | |||
| (c) Unstandardized foods | (c) Firming agent | (c) Good Manufacturing Practice | n/a | |||
| A.2 | Ammonium Aluminum Sulphate | n/a | (a) Pickles and relishes | (a) Firming agent | (a) Good Manufacturing Practice | n/a |
| (b) Unstandardized foods | (b) Firming agent | (b) Good Manufacturing Practice | n/a | |||
| C.1 | Calcium Chloride | n/a | (a) Canned apples | (a) Firming agent | (a) 260 ppm, calculated as calcium | n/a |
| (b) Canned apricots | (b) Firming agent | (b) 220 ppm, calculated as calcium | n/a | |||
| (c) Canned grapefruit | (c) Firming agent | (c) Good Manufacturing Practice. The total calcium content not to exceed 350 ppm, whether added or otherwise present. | n/a | |||
| (d) Canned peas | (d) Firming agent | (d) 350 ppm, calculated as calcium | n/a | |||
| (e) Canned (naming the vegetable or vegetables), except canned peas; Canned tomatoes | (e) Firming agent | (e) 260 ppm, calculated as calcium | NOM/ADM-0186 | |||
| (f) Cheddar cheese; (Naming the variety) cheese | (f) Firming agent | (f) 200 ppm of the milk and milk products used in the manufacture of cheese | n/a | |||
| (g) Cottage cheese | (g) Firming agent | (g) Good Manufacturing Practice | n/a | |||
| (h) Frozen sliced apples | (h) Firming agent | (h) 260 ppm, calculated as calcium | n/a | |||
| (i) Glaze for frozen fish | (i) Firming agent | (i) Good Manufacturing Practice | n/a | |||
| (j) Olives | (j) Firming agent | (j) 1.5% of the brine | n/a | |||
| (k) Pickles and relishes | (k) Firming agent | (k) 4,000 ppm | n/a | |||
| (l) Unstandardized foods | (l) Firming agent | (l) Good Manufacturing Practice | n/a | |||
| C.2 | Calcium Citrate | n/a | (a) Canned (naming the vegetable or vegetables); Canned tomatoes; Unstandardized canned vegetables | (a) Firming agent | (a) 260 ppm, calculated as calcium | NOM/ADM-0186 |
| (b) Canned apples | (b) Firming agent | (b) 260 ppm, calculated as calcium | n/a | |||
| (c) Frozen sliced apples | (c) Firming agent | (c) 260 ppm, calculated as calcium | n/a | |||
| (d) Unstandardized foods, except those unstandardized foods set out in paragraph (a) of this item | (d) Firming agent | (d) Good Manufacturing Practice | n/a | |||
| C.3 | Calcium Gluconate | n/a | Unstandardized foods | Firming agent | Good Manufacturing Practice | n/a |
| C.4 | Calcium Lactate | n/a | (a) Canned grapefruit | (a) Firming agent | (a) Good Manufacturing Practice. The total calcium content not to exceed 350 ppm, whether added or otherwise present. | n/a |
| (b) Canned peas | (b) Firming agent | (b) 350 ppm, calculated as calcium | n/a | |||
| C.5 | Calcium Phosphate, Dibasic | n/a | Unstandardized foods | Firming agent | Good Manufacturing Practice | n/a |
| C.6 | Calcium Phosphate, Monobasic | n/a | (a) Canned (naming the vegetable or vegetables); Canned tomatoes; Unstandardized canned vegetables | (a) Firming agent | (a) 260 ppm, calculated as calcium | NOM/ADM-0186 |
| (b) Canned apples | (b) Firming agent | (b) 260 ppm, calculated as calcium | n/a | |||
| (c) Frozen sliced apples | (c) Firming agent | (c) 260 ppm, calculated as calcium | n/a | |||
| (d) Unstandardized foods, except those unstandardized foods set out in paragraph (a) of this item | (d) Firming agent | (d) Good Manufacturing Practice | n/a | |||
| C.7 | Calcium Sulphate | n/a | (a) Canned (naming the vegetable or vegetables); Canned tomatoes; Unstandardized canned vegetables | (a) Firming agent | (a) 260 ppm, calculated as calcium | NOM/ADM-0186 |
| (b) Canned apples | (b) Firming agent | (b) 260 ppm, calculated as calcium | n/a | |||
| (c) Frozen sliced apples | (c) Firming agent | (c) 260 ppm, calculated as calcium | n/a | |||
| P.1 | Potassium Aluminum Sulphate | n/a | (a) Pickles and relishes | (a) Firming agent | (a) Good Manufacturing Practice | n/a |
| (b) Salted jellyfish | (b) Firming agent | (b) 11 ppm, calculated as aluminum | ||||
| (c) Sea urchin roe | (c) Firming agent | (c) 350 ppm, calculated as aluminum | n/a | |||
| (d) Unstandardized foods | (d) Firming agent | (d) Good Manufacturing Practice | n/a | |||
| S.1 | Sodium Aluminum Sulphate | n/a | (a) Pickles and relishes | (a) Firming agent | (a) Good Manufacturing Practice | n/a |
| (b) Unstandardized foods | (b) Firming agent | (b) Good Manufacturing Practice | n/a |