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14. Draft – List of permitted yeast foods

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

Draft – List of permitted yeast foods
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 Ammonium Chloride n/a (a) Bread (a) Yeast food (a) If used singly, the amount not to exceed 2,500 ppm of the flour. If used in any combination with other yeast foods, the total combined amount not to exceed 2,500 ppm of the flour. This total combined amount does not include calcium phosphate, monobasic and calcium sulphate that may be added up to their respective maximum levels of use set out in this list. n/a
(b) Unstandardized foods (b) Yeast food (b) Good Manufacturing Practice n/a
(c) White flour; Whole wheat flour (c) Yeast food (c) 2,000 ppm n/a
A.2 Ammonium Phosphate, Dibasic n/a (a) Bread (a) Yeast food (a) If used singly, the amount not to exceed 2,500 ppm of the flour. If used in any combination with other yeast foods, the total combined amount not to exceed 2,500 ppm of the flour. This total combined amount does not include calcium phosphate, monobasic and calcium sulphate that may be added up to their respective maximum levels of use set out in this list. n/a
(b) Cider; Fruit wine; Honey wine; Wine (b) Yeast food (b) Good Manufacturing Practice n/a
(c) Unstandardized bakery products (c) Yeast food (c) Good Manufacturing Practice n/a
A.3 Ammonium Phosphate, Monobasic n/a (a) Beer; Cider; Fruit wine; Honey wine; Wine (a) Yeast food (a) Good Manufacturing Practice n/a
(b) Bread (b) Yeast food (b) If used singly, the amount not to exceed 2,500 ppm of the flour. If used in any combination with other yeast foods, the total combined amount not to exceed 2,500 ppm of the flour. This total combined amount does not include calcium phosphate, monobasic and calcium sulphate that may be added up to their respective maximum levels of use set out in this list. n/a
(c) Unstandardized bakery products (c) Yeast food (c) Good Manufacturing Practice n/a
A.4 Ammonium Sulphate n/a (a) Beer; Cider; Fruit wine; Honey wine; Wine (a) Yeast food (a) Good Manufacturing Practice NOM/ADM-0008
(b) Bread (b) Yeast food (b) If used singly, the amount not to exceed 2,500 ppm of the flour. If used in any combination with other yeast foods, the total combined amount not to exceed 2,500 ppm of the flour. This total combined amount does not include calcium phosphate, monobasic and calcium sulphate that may be added up to their respective maximum levels of use set out in this list. n/a
(c) Unstandardized bakery products (c) Yeast food (c) Good Manufacturing Practice n/a
C.1 Calcium Carbonate n/a (a) Bread (a) Yeast food (a) If used singly, the amount not to exceed 2,500 ppm of the flour. If used in any combination with other yeast foods, the total combined amount not to exceed 2,500 ppm of the flour. This total combined amount does not include calcium phosphate, monobasic and calcium sulphate that may be added up to their respective maximum levels of use set out in this list. n/a
(b) Unstandardized bakery products (b) Yeast food (b) Good Manufacturing Practice n/a
C.2 Calcium Chloride n/a Unstandardized bakery products Yeast food Good Manufacturing Practice n/a
C.3 Calcium Citrate n/a Unstandardized bakery products Yeast food Good Manufacturing Practice n/a
C.4 Calcium Lactate n/a (a) Bread (a) Yeast food (a) If used singly, the amount not to exceed 2,500 ppm of the flour. If used in any combination with other yeast foods, the total combined amount not to exceed 2,500 ppm of the flour. This total combined amount does not include calcium phosphate, monobasic and calcium sulphate that may be added up to their respective maximum levels of use set out in this list. n/a
(b) Unstandardized bakery products (b) Yeast food (b) Good Manufacturing Practice n/a
C.5 Calcium Phosphate, Dibasic n/a (a) Bread (a) Yeast food (a) If used singly, the amount not to exceed 2,500 ppm of the flour. If used in any combination with other yeast foods, the total combined amount not to exceed 2,500 ppm of the flour. This total combined amount does not include calcium phosphate, monobasic and calcium sulphate that may be added up to their respective maximum levels of use set out in this list. n/a
(b) Unstandardized bakery products (b) Yeast food (b) Good Manufacturing Practice n/a
C.6 Calcium Phosphate, Monobasic n/a (a) Bread (a) Yeast food (a) 7,500 ppm of the flour n/a
(b) Unstandardized bakery products (b) Yeast food (b) Good Manufacturing Practice n/a
(c) White flour (c) Yeast food (c) 7,500 ppm n/a
C.7 Calcium Phosphate, Tribasic n/a Unstandardized bakery products Yeast food Good Manufacturing Practice n/a
C.8 Calcium Sulphate n/a (a) Bread (a) Yeast food (a) 5,000 ppm of the flour n/a
(b) Unstandardized bakery products (b) Yeast food (b) Good Manufacturing Practice n/a
F.1 Ferrous Sulphate n/a Bacterial cultures Yeast food Good Manufacturing Practice n/a
M.1 Manganese Sulphate n/a Beer Yeast food Good Manufacturing Practice n/a
P.1 Phosphoric Acid n/a Beer Yeast food Good Manufacturing Practice n/a
P.2 Potassium Chloride n/a (a) Beer (a) Yeast food (a) Good Manufacturing Practice n/a
(b) Unstandardized bakery products (b) Yeast food (b) Good Manufacturing Practice n/a
P.3 Potassium Phosphate, Dibasic n/a (a) Beer; Cider; Fruit wine; Honey wine; Wine (a) Yeast food (a) Good Manufacturing Practice n/a
(b) Unstandardized bakery products (b) Yeast food (b) Good Manufacturing Practice n/a
P.4 Potassium Phosphate, Monobasic n/a Beer; Cider; Fruit wine; Honey wine; Wine Yeast food Good Manufacturing Practice n/a
S.1 Sodium Sulphate n/a Unstandardized bakery products Yeast food Good Manufacturing Practice n/a
Z.1 Zinc Sulphate n/a (a) Bacterial cultures (a) Yeast food (a) Good Manufacturing Practice n/a
(b) Beer (b) Yeast food (b) Good Manufacturing Practice n/a

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