Food additives permitted for use in Canada
Food additives permitted for use in Canada
Food additives permitted for use in Canada (http://www.hc-sc.gc.ca/fn-an/
securit/addit/diction/dict_food-alim_add-eng.php)
A - Antioxidants
substances used to preserve food by retarding deterioration, rancidity,
or discoloration due to oxidation.
Ac - Anticaking Agents
keep powders free-running: salt, for example, would turn into a solid
chunk during damp weather without an anticaking agent.
Af - Antifoaming Agents
prevent undesirable foaming during the manufacture of certain foods,
such as in the making of some jams.
BM - Bleaching, Maturing, and Dough Conditioning Agents
act on flour to produce a product of consistent quality and colour.
Freshly milled flour has a creamy colour because it contains
carotenoids, the same pigments that make certain fruits and vegetables
yellow. If stored for several months, flour becomes whiter and its
baking qualities improve due to o
C - Colouring Agents
give foods an appetizing appearance. Factors such as processing, storage
and seasonal variation can result in unattractive or unfamiliar colour.
Usually, the word "colour" appears on a label, not the specific chemical
or common name.
CE - Carriers or Extraction Solvents
act as vehicles and diluents for food additives and flavours to
facilitate their introduction to food (i.e. propylene glycol used to
dissolve colour) or to enable the extraction of substances from food
(i.e. ethyl acetate to decaffeinate coffee or ethyl alcohol to extract
vanilla from vanilla beans)
E - Emulsifiers
permit the permanent dispersion of tiny globules of one liquid in
another, such as oil droplets dispersed in the vinegar solution of a
salad dressing. They also improve the volume, uniformity, and fineness
of grain in bread and rolls.
ES - Emulsifying Salts
rearrange cheese proteins in the manufacture of processed cheese, in
order to prevent fat separation.
F - Firming Agents
maintain the texture of various foods, such as processed or prepared
fruits, vegetables and fish products, which would otherwise go soft as a
result of heat treatment during processing. They are also used to impart
firmness to the curd of certain cheeses.
Fe - Food Enzymes
promote desirable chemical reactions in food. Rennet, for example, is an
enzyme used to form the curd in cheese making.
Ge - Gelling Agents
are used to thicken and stabilize various foods. The agents provide the
foods with texture through formation of a gel. Some stabilizers and
thickening agents are gelling agents.
GP - Glazing and Polishing Agents
make food surfaces shiny and in some cases offer protection from
spoiling. They are used mainly in candies.
H - Humectants
keep foods moist as in shredded coconut and marshmallows.
P - Preservatives
are used to prevent or delay undesirable spoilage in food, caused by
microbial growth or enzymatic and chemical actions. Antimicrobial agents
prevent the growth of moulds, yeast, or bacteria in foods. Antioxidants
slow down the process of fats turning rancid and frozen fruits turning
brown.
Pd - Pressure-Dispensing Agents
act as propellants to dispense foods such as whipped toppings from
aerosol containers.
pH - pH-Adjusting Agents
reduce, increase, or maintain the acidity of food which can affect
microbiological quality, cooking results, flavour and texture. Some are
also components of leavening agents which make baked products light and
fluffy.
R - Release Agents
help food separate from surfaces during or after manufacturing. Mineral
oil, for example, is applied to baking pans and facilitates the removal
of baked goods without sticking or crumbling.
S - Sequestering Agents
combine with metallic elements in food, thereby preventing their taking
part in reactions leading to colour or flavour deterioration. For
example, the addition of a sequestrant to canned lima beans prevents
darkening of the product because the iron ions and other trace metals in
the canning water ar
Sm - Starch-Modifying Agents
alter the property of starch in order to enable it to withstand heat
processing and freezing and thus maintain the appearance and consistency
of foods.
St - Stabilizers
help keep suspended food particles from separating and settling to the
bottom, such as the chocolate in chocolate milk.
Sw - Sweeteners
are substances used to sweeten foods other than conventional nutritive
sweeteners such as sucrose, fructose, or glucose. They often sweeten
without appreciably contributing to a food's caloric value.
Th - Thickening Agents
are used to adjust the consistency of processed products. When added to
the mixture, increase its viscosity without substantially modifying its
other properties. They provide body, increase stability, and improve
suspending action.
Tm - Texture-Modifying Agents
contribute or maintain desirable consistency in foods.
W - Whipping Agents
assist in the production and maintenance of stable whipped products.
X - Miscellaneous Agents
include a variety of other food additives, such as carbonating agents in
soft drinks, plasticizing agents in gum, filtering and clarifying agents
in beer, deodorizing agents in fats and oils, foaming agents in
beverages, and tableting aids.
Yf - Yeast Foods
are substances that serve as nutrients for yeasts such as those used in
the manufacture of beer and in the making of bread.
Additive Code
A
Acacia Gum (Gum Arabic) Ge,GP
Acesulfame-potassium Sw
Acetic Acid pH,P
Acetic Anhydride (Acetyl Oxide, Acetic Oxide) Sm
α-Acetolactate decarboxylase Fe
Acetone CE
Acetone Peroxide BM
Acetylated Monoglycerides E,GP,R,X
Acetylated Tartaric Acid Esters of Mono and Di-Glycerides E
Adipic Acid pH,Sm
Agar (-Agar) Ge
Algin Ge
Alginic Acid Ge
Alkanet (alkannin) C
Allura Red C
Alum (see Potassium Aluminum Sulphate) F,pH,X
Aluminum Metal C
Aluminum Ammonium Sulphate (see Ammonium Aluminum Sulphate) F,pH
Aluminum Calcium Silicate (see Calcium Aluminum Silicate) Ac
Aluminum Potassium Sulphate (see Potassium Aluminum Sulphate) F,pH,X
Aluminum Sodium Sulphate (see Sodium Aluminum Sulphate) F,pH,X
Aluminum Sulphate F,Sm,X
Amaranth C
Aminopeptidase Fe
Ammonium Alginate Ge
Ammonium Aluminum Sulphate (Aluminum Ammonium sulphate) F,pH
Ammonium Bicarbonate pH
Ammonium Carbonate pH
Ammonium Carrageenan Ge
Ammonium Chloride Yf
Ammonium Citrate, Mono and Dibasic pH,S
Ammonium Furcelleran Ge
Ammonium Hydroxide pH
Ammonium Persulphate BM,X
Ammonium Phosphate, Mono and Dibasic pH,Yf
Ammonium Salt of Phosphorylated Glyceride E
Ammonium Sulphate Yf
Amylase Fe
Amylase (maltogenic) Fe
Amyloglucosidase (see Glucoamylase) Fe
Annatto C
Anthocyanins C
β-Apo-8'-Carotenal C
Arabinogalactan Ge
Ascorbic Acid (Vitamin C) BM,A
Ascorbyl Palmitate A
Ascorbyl Stearate A
Aspartame Sw
Azodicarbonamide BM
B
Baker's Yeast Glycan Th
Beeswax GP,R
Beet Red C
Benzoic Acid P
Benzoyl Peroxide BM,X
Benzyl Alcohol CE
BHA (see Butylated Hydroxyanisole) A
BHT (see Butylated Hydroxytoluene) A
Bovine Rennet Fe
Brillant Blue FCF C
Bromelain Fe
Brominated Vegetable Oil X
n-Butane Pd
2-Butanone (see Methyl Ethyl Ketone) CE
Butylated Hydroxyanisole (BHA) A
Butylated Hydroxytoluene (BHT) A
1,3-Butylene Glycol CE
C
Caffeine X
Caffeine Citrate X
Calcium Acetate pH
Calcium Alginate Ge
Calcium Aluminum Silicate (Aluminum Calcium Silicate) Ac
Calcium Ascorbate P
Calcium Carbonate (Chalk) pH,Th,X,Yf
Calcium Carrageenan Ge
Calcium Chloride F,pH,Yf
Calcium Citrate F,pH,S,St,Yf
Calcium Disodium EDTA (Calcium Disodium Ethylene diaminetetraacetate) S
Calcium Fumarate pH
Calcium Furcelleran Ge
Calcium Gluconate F,pH,St
Calcium Glycerophosphate E
Calcium Hydroxide (Slaked Lime) pH
Calcium Hypophosphite Th
Calcium Iodate BM
Calcium Lactate F,pH,Tm,X,Yf
Calcium Oxide pH,Tm,X
Calcium Peroxide BM
Calcium Phosphate, Dibasic (Dicalcium phosphate) ES,F,pH,X,Yf
Calcium Phosphate, Monobasic (Monocalcium Phosphate) F,pH,S,Yf
Calcium Phosphate, Tribasic (Tricalcium phosphate) Ac,E,pH,S,X,Yf
Calcium Phytate S
Calcium Propionate P
Calcium Silicate Ac,CE
Calcium Sorbate P
Calcium Stearate Ac,R
Calcium Stearoyl-2-Lactylate BM,W
Calcium Sulphate F,pH,Th,X,Yf
Calcium Tartrate St
Candelilla Wax GP
Canthaxanthin C
Caramel C
Carbon Black C
Carbon Dioxide CE,pH,Pd,X
Carboxymethyl Cellulose (see Sodium Carboxymethyl Cellulose) Th,X
Carnauba Wax GP
Carob Bean Gum (Locust Bean Gum) Ge
Carotene C
Carrageenan (Irish Moss Gelose) Ge,St
Castor Oil CE,R
Catalase Fe
Cellulase Fe
Cellulose Th,X
Cellulose Gum (see Sodium Carboxymethyl Cellulose) Th
Cellulose, Microcrystalline (Microcrystalline cellulose) Ac,St,Th,X
Charcoal C
Chlorine (Gas) BM
Chlorine Dioxide BM
Chloropentafluoroethane Pd
Chlorophyll C
Chymosin (chymosin A, chymosin B) Fe
Citric Acid pH,A,S,X
Citrus Red No.2 C
Cochineal (Carmin) C
Copper Gluconate X
Cream of Tartar (see Potassium Acid Tartrate) pH
L-Cysteine (Hydrochloride) A,BM
D
Dicalcium Phosphate (see Calcium Phosphate, Dibasic) E,F,pH,X,Yf
Dichloromethane (Methylene Chloride) CE
Diglycerides (see Mono & Diglycerides) Af,CE,E,H,R
Dimethylpolysiloxane Formulations Af,R
Dioctylsodium Sulfo-Succinate X
Disodium Ethylenediaminetetraacetate (Disodium EDTA) S
Disodium Phosphate (see Sodium Phosphate, Dibasic) E,ES,pH,S,X
E
Epichlorohydrin Sm
Erythorbic Acid (Isoascorbic Acid) P
Erythritol Sw
Erythrosine C
Ethanol (See Ethyl Alcohol) CE
Ethoxyquin X
Ethyl Acetate CE
Ethyl Alcohol (Ethanol) CE
Ethyl alcohol denatured with methanol CE
Ethyl β-Apo-8'-carotenoate C
Ethylene Oxide X
F
Fast Green FCF C
Ferrous Gluconate X
Ferrous Sulphate Yf
Ficin Fe
Fumaric Acid pH
Furcelleran Ge
G
Gelatin Ge
Gellan Gum Ge
Glucanase Fe
Glucoamylase (Amyloglucosidase) Fe
Gluconic Acid pH
Glucono delta lactone pH,X
Glucose Isomerase Fe
Glucose Oxidase Fe
Glycerol (Glycerin) CE,GP,H
Glycerol ester of wood rosin X
Glyceryl diacetate CE
Glyceryl Monoacetate (Monoacetin) X
Glyceryl Triacetate (Triacetin) CE,X
Glyceryl Tributyrate (Tributyrin) CE
Glycine S
Gold C
Guaiac Gum (see Gum Guaiacum) A
Guar Gum Ge
Gum Arabic (see Acacia Gum) Ge,GP
Gum Benzoin GP
Gum Guaiacum (Guaiac Gum) A
Gum Tragacanth (see Tragacanth Gum) Ge
H
Hemicellulase Fe
Hexane CE
4-Hexylresorcinol P
Hydrochloric Acid pH,Sm
Hydrogen Peroxide Sm,X
Hydrogenated starch hydrolysates (HSH) Sw
Hydroxylated Lecithin E
Hydroxypropyl Cellulose Th
Hydroxypropyl Methylcellulose Th
I
Indigotine C
Inulinase Fe
Invertase Fe
Irish Moss Gelose (see Carrageenan) Ge
Iron Oxide C
Isoascorbic Acid (see Erythorbic Acid) P
Isobutane Pd
Isomalt Sw
Isopropanol (see Isopropyl Alcohol) CE
Isopropyl Alcohol CE
K
Karaya Gum Ge
L
Lactase Fe
Lactic Acid pH
Lactitol Sw
Lactylated Mono & Diglycerides E
Lactylic Esters of fatty acids E,X
Lanolin X
Lecithin A,E,R
Lecithin Citrate A
L-Cystein (Hydrochloride) BM,P
L-Leucine X
Lipase Fe
Lipoxidase Fe
Locust Bean Gum (see Carob Bean Gum) Ge
Lysozyme Fe
M
Magnesia (see Magnesium Oxide) Ac,pH
Magnesium Aluminum Silicate X
Magnesium Carbonate Ac,pH,R,X
Magnesium Chloride St,X
Magnesium Citrate pH
Magnesium Fumarate pH
Magnesium Hydroxide pH
Magnesium Oxide (Magnesia) Ac,pH
Magnesium Phosphate pH
Magnesium Silicate Ac,GP,R,X
Magnesium Stearate Ac,R,X
Magnesium Sulphate (Epsom Salt) pH,Sm,X
Malic Acid pH
Maltitol (Maltitol syrup) Sw
Manganese Sulphate Yf
Mannitol Sw
Methanol (see Methyl Alcohol) CE
Methyl Alcohol CE
Methylcellulose Th
Methylene Chloride (see Dichloromethane) CE
Methyl Ethyl Cellulose Th,X
Methyl Ethyl Ketone (2-Butanone) CE
Methyl-p-hydroxybenzoate (Methyl Paraben) P
Methyl Paraben (see Methyl-p-hydroxybenzoate) P
Microcrystalline Cellulose (see Cellulose, Microcrystalline) Ac,St,Th,X
Milk-coagulating enzyme Fe
Mineral Oil GP,R,X
Monoacetin (see Glyceryl Monoacetate) X
Monocalcium Phosphate (see Calcium Phosphate, Monobasic) F,pH,S,Yf
Monoglycerides Af,E,H,R
Mono- & Diglycerides Af,CE,E,H,R
Monoglyceride Citrate A,CE
Monoisopropyl Citrate A
Monosodium Phosphate (see Sodium Phosphate, Monobasic) ES,pH
Monosodium salts of Phosphorylated Mono and Diglycerides E
N
Natamycin P
Nitric Acid Sm
Nitrogen Pd,X
2-Nitropropane CE
Nitrous Oxide Pd
O
Oat Gum Th
Octenyl Succinic Anhydride Sm
Octafluorocyclobutane Pd
Orchil C
Oxystearin X
Ozone X
P
Pancreas Extract X
Pancreatin Fe
Papain Fe
Paprika C,X
Paraffin Wax X
Pectin Ge
Pectinase Fe
Pentosanase Fe
Pepsin Fe
Peracetic Acid Sm
Petrolatum GP,R,X
Phosphoric Acid pH,S,Yf
Phosphorous Oxychloride Sm
Polydextrose Tm,X
Polyethylene glycol Af,X
Polyglycerol Esters of Fatty Acid E
Polyglycerol Esters of Intersterified Castor Oil Fatty Acids (Polyglycerol esters of interesterified ricinoleic acid or Polyglycerol (poly)ricinoleate) E
Polyoxyethylene (20) Sorbitan Monooleate (Polysorbate 80) E
Polyoxyethylene (20) Sorbitan Monostearate (Polysorbate 60) E
Polyoxyethylene (20) Sorbitan Tristearate (Polysorbate 65) E
Polyoxyethylene (8) Stearate E
Polysorbate 60 (see Polyoxyethylene (20) Sorbitan Monostearate) E
Polysorbate 65 (see Polyoxyethylene (20) Sorbitan Tristearate) E
Polysorbate 80 (see Polyoxyethylene (20) Sorbitan Monooleate) E
Polyvinylpyrrolidone X
Ponceau SX C
Potassium Acid Tartrate (Potassium Bitartrate or Cream of Tartar) pH
Potassium Alginate Ge
Potassium Aluminum Sulphate (Alum or Aluminum Potassium Sulphate) F,pH,X
Potassium Benzoate P
Potassium Bicarbonate pH
Potassium Bisulphite P
Potassium Bitartrate (see Potassium Acid Tartrate) pH
Potassium Carbonate pH
Potassium Carrageenan Ge
Potassium Chloride pH,St,Yf
Potassium Citrate pH,St
Potassium Fumarate pH
Potassium Furcelleran Ge
Potassium Hydroxide (Caustic Potash) pH
Potassium Iodate BM
Potassium Lactate pH
Potassium Metabisulphite P
Potassium Nitrate (Saltpeter) P
Potassium Nitrite P
Potassium Permanganate Sm
Potassium Persulphate BM
Potassium Phosphate, Dibasic ES,pH,S,Yf
Potassium Phosphate, Monobasic S,Yf
Potassium Pyrophosphate, Tetrabasic S
Potassium Sodium Tartrate (see Sodium Potassium Tartrate) E,ES,pH
Potassium Sorbate P
Potassium Stearate St,X
Potassium Sulphate pH
Potassium Tartrate pH
Propane Pd
Propanediol (see Propylene Glycol) Ac,CE,H
Propionic Acid P
Propyl Gallate A
Propylene Glycol (Propanediol) Ac,CE,H
Propylene Glycol Alginate Ge
Propylene Glycol Ether of Methylcellulose (see Hydroxypropyl Methylcellulose) Th
Propylene Glycol Mono Fatty Acid Esters E
Propylene Glycol Monoesters and Diesters of fat-forming fatty acids CE
Propylene Oxide Sm
Propyl-p-Hydroxy Benzoate (Propyl Paraben) P
Propyl Paraben (see Propyl-p-Hydroxy-Benzoate) P
Protease Fe
Pullulanase Fe
Q
Quillaja (Bark) Extract X
R
Rennet Fe
Riboflavin (Vitamin B) C
S
Saffron C
Saponin X
Saunders Wood C
Shellac GP
Silicon Dioxide Ac,X
Silver Metal C
Sodium Acetate pH,Sm
Sodium Acid Pyrophosphate ES,pH,S,X
Sodium Acid Tartrate pH
Sodium Alginate Ge
Sodium Aluminum Phosphate ES,pH
Sodium Aluminum Silicate (Sodium Silicoaluminate) Ac
Sodium Aluminum Sulphate (Aluminum Sodium Sulphate) F,pH,X
Sodium Ascorbate P
Sodium Benzoate P
Sodium Bicarbonate pH,Sm,X
Sodium Bisulphate pH
Sodium Bisulphite P
Sodium Carbonate pH,Sm,X
Sodium Carboxymethyl Cellulose (Carboxymethyl Cellulose or Cellulose gum) Th,X
Sodium Carrageenan Ge
Sodium Cellulose Glycolate (see Sodium carboxmethyl Cellulose) Th,X
Sodium Chlorite Sm
Sodium Citrate pH,S,St,X
Sodium Diacetate P
Sodium Dithionite P
Sodium Erythorbate (Sodium Isoascorbate) P
Sodium Ferrocyanide, Decahydrate Ac,X
Sodium Fumarate pH
Sodium Furcelleran Ge
Sodium Gluconate pH,St
Sodium Hexametaphosphate E,ES,pH,S,X,W
Sodium Hydroxide pH,Sm,X
Sodium Hypochlorite Sm
Sodium Isoascorbate (Sodium Erythorbate) P
Sodium Lactate pH
Sodium Lauryl Sulphate W
Sodium Metabisulphite P
Sodium Methyl Sulphate X
Sodium Nitrate (Soda Niter) P
Sodium Nitrite P
Sodium Phosphate, Dibasic (Disodium Phosphate) E,ES,pH,S,X
Sodium Phosphate, Monobasic (Monosodium Phosphate) E,ES,pH,S
Sodium Phosphate, Tribasic (Trisodium Phosphate) E,ES,pH
Sodium Potassium Copper Chlorophyllin X
Sodium Potassium Tartrate (Potassium Sodium Tartrate) E,ES,pH
Sodium Propionate P
Sodium Pyrophosphate, tetrabasic (Tetrasodium diphosphate or Tetrasodium Pyrophosphate) E,ES,pH,S,X
Sodium Salt of Methyl-p-Hydroxy Benzoic Acid P
Sodium Salt of Propyl-p-Hydroxy Benzoic Acid P
Sodium Silicate X
Sodium Sorbate P
Sodium Stearate X
Sodium Stearyl Fumarate BM
Sodium Stearoyl-2-Lactylate BM,E,W,X
Sodium Sulphate X,Yf
Sodium Sulphite BM,P,X
Sodium Tartrate St
Sodium Thiosulphate X
Sodium Trimetaphosphate Sm
Sodium Tripolyphosphate E,pH,S,Sm,X
Sorbic Acid P
Sorbitan Monostearate E
Sorbitan Trioleate E
Sorbitan Tristearate E
Sorbitol (Sorbitol syrup) Sw
Spermaceti Wax GP
Stannous Chloride X
Stearic Acid R,X
Stearyl Citrate S
Stearyl Monoglyceridyl Citrate E
Succinic Anhydride Sm
Sucralose Sw
Sucrose Acetate Isobutyrate (SAIB) X
Sucrose esters of fatty acids E
Sulphur Dioxide (see Sulphurous Acid) P
Sulphuric Acid pH,Sm,X
Sulphurous Acid (Sulphur Dioxide) P,pH
Sunset Yellow FCF C
T
Talc X
Tannic Acid St,X
Tartaric Acid pH,P
Tartrazine C
Tertiary Butyl Hydroquinone (TBHQ) A
Tetrasodium Diphosphate (see Sodium Pyrophosphate Tetrabasic) E,ES,pH,S,X
Tetrasodium Pyrophosphate (see Sodium Pyrophosphate Tetrabasic) E,ES,pH,S,X
Thaumatin Sw
Titanium Dioxide C
Tocopherols A
Tragacanth Gum (Gum Tragacanth) Ge
Transglutaminase Fe
Triacetin (see Glyceryl Triacetate) CE,X
Tributyrin (see Glyceryl Tributyrate) CE
Tricalcium Phosphate (see Calcium Phosphate, Tribasic) Ac,E,pH,S,X,Yf
Triethyl Citrate CE,W
Trisodium Phosphate (see Sodium Phosphate, Tribasic) E,ES,pH
Trypsin Fe
Turmeric C
W
Wood Smoke P
X
Xanthan Gum Ge
Xanthophyll C
Xylanase Fe
Xylitol Sw
Z
Zein GP
Zinc Sulphate Yf