Archived - 2. List of Permitted Bleaching, Maturing or Dough Conditioning Agents (Lists of Permitted Food Additives) [2024-12-17]
Notice to reader:
This is an archived list. Please refer to the most current version of this list.
This List of Permitted Bleaching, Maturing or Dough Conditioning Agents sets out authorized food additives that act on flour or dough to improve dough handling properties or baking quality or colour of bakery products. It is incorporated by reference in the Marketing Authorization for Food Additives That May Be Used as Bleaching, Maturing or Dough Conditioning Agents.
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.
This list is the most current version and was published on 2012-10-30.
Access archived versions of this list.
| Item No. | Column 1 Additive |
Column 2 Permitted in or Upon |
Column 3 Maximum Level of Use and Other Conditions |
|---|---|---|---|
| A.1 | Acetone Peroxide | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
||
| A.1A | [Repealed, SOR/79-660, s. 3] | ||
| A.2 | Ammonium Persulphate |
(1) Flour; Whole wheat flour |
(1) 250 p.p.m. |
| (2) Bread |
(2) 100 p.p.m. of flour in accordance with the requirements of section B.13.021 |
||
| (3) Unstandardized bakery products |
(3) Good Manufacturing Practice |
||
| A.2A | Ascorbic Acid | (1) Bread; Flour; Whole wheat flour |
(1) 200 p.p.m. of flour |
| (2) Unstandardized bakery products |
(2) 200 p.p.m. of flour |
||
| A.3 | [Repealed, SOR/79-660, s. 4] | ||
| A.3A | [Repealed, SOR/79-660, s. 4] | ||
| A.4 | Azodicarbonamide | Bread; Flour; Whole wheat flour | 45 p.p.m. of flour |
| B.1 | Benzoyl Peroxide | Flour; Whole wheat flour | 150 p.p.m. in accordance with the requirements of sections B.13.001 and B.13.005 |
| C.1 | Calcium Iodate | (1) Bread |
(1) 45 p.p.m. of flour in accordance with the requirements of section B.13.021 |
| (2) Unstandardized bakery products |
(2) 45 p.p.m. of flour |
||
| C.2 | Calcium Peroxide | (1) Bread |
(1) 100 p.p.m. of flour in accordance with the requirements of section B.13.021 |
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
||
| C.3 | Calcium Stearoyl-2- Lactylate |
(1) Bread |
(1) 3,750 p.p.m. of flour in accordance with the requirements of section B.13.021 |
| (2) Unstandardized bakery products |
(2) 3,750 p.p.m. of flour |
||
| (3) Cake mixes |
(3) 0.5% of dry weight of mix |
||
| C.4 | Chlorine | Flour; Whole wheat flour | Good Manufacturing Practice |
| C.5 | Chlorine Dioxide | Flour; Whole wheat flour | Good Manufacturing Practice |
| C.6 | L-Cysteine Hydrochloride | (1) Bread; Flour; Whole wheat flour |
(1) 90 p.p.m. |
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
||
| P.1 | [Repealed, SOR/94-227, s. 4] | ||
| P.2 | Potassium Iodate | (1) Bread |
(1) 45 p.p.m. of flour in accordance with the requirements of section B.13.021 |
| (2) Unstandardized bakery products |
(2) 45 p.p.m. of flour |
||
| P.3 | Potassium Persulphate | (1) Bread |
(1) 100 p.p.m. of flour in accordance with the requirements of section B.13.021 |
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
||
| S.1 | Sodium Stearoyl-2- Lactylate |
(1) Bread |
(1) 3,750 p.p.m. of flour in accordance with the requirements of section B.13.021 |
| (2) Unstandardized bakery products |
(2) 3,750 p.p.m. of flour |
||
| (3) Pancakes and pancake mixes |
(3) 0.3% of dry ingredient weight |
||
| (4) Waffles and waffle mixes |
(4) 0.3% of dry ingredient weight |
||
| (5) Cake mixes |
(5) 0.5% of dry weight of mix |
||
| S.2 | Sodium Stearyl Fumarate |
(1) Bread |
(1) 5,000 p.p.m. of flour |
| (2) Unstandardized bakery products |
(2) 5,000 p.p.m. of flour |
||
| S.3 | Sodium Sulphite | Biscuit dough | 500 p.p.m. calculated as Sulphur Dioxide |