ARCHIVED - 14. Archived List of Permitted Yeast Foods (Lists of Permitted Food Additives)
Notice to Reader:
This is an archived list. Please refer to the most current version of this list.
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.
Date issued: 2012-10-30.
| 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 |
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| 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 |
||
| 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 |
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