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加拿大制定棕榈蜡作为消泡剂可以在肉汤中使用，并修订添加剂列表8

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2016-11-03 04:59:11 来源：加拿大卫生�?nbsp; 浏览次数９�span id="hits">6057

核心提示� 2016�?1�?日，加拿大卫生部发布法规，制定棕榈蜡可以作为消泡剂使用在肉汤（家禽肉罐头除外），其限量为6ppm、�/div>

发布单位	暂无	发布文号	暂无
发布日期	2016-11-02	生效日期	暂无
有效性状�?/th>		废止日期	暂无
备注	2016�?1�?日，加拿大卫生部发布法规，制定棕榈蜡可以作为消泡剂使用在肉汤（家禽肉罐头除外），其限量为6ppm。本法规自发布之日起生效、�/td>

tem No.	Column 1 Additive	Column 2 Permitted in or Upon	Column 3 Purpose of Use	Column 4 A.01	Acacia Gum	Ale; Beer; Light beer; Malt liquor; Porter; Stout; Wine	A.1	Acetylated Monoglycerides	Unstandardized foods	Coating; Release agent	A.1.01	Agar	Wine	A.1.1	Dried egg-white (dried albumen); Dried whole egg; Dried yolk; Frozen egg-white (frozen albumen); Frozen whole egg; Frozen yolk; Liquid egg-white (liquid albumen); Liquid whole egg; Liquid yolk	0.036%
A.2	Ammonium Persulphate	0.1%
A.3	[Repealed, SOR/93-276, s. 4]
A.4	B.2				Beeswax	Unstandardized foods	0.4%
B.2.1	Benzoyl Peroxide	To decolourize	100 p.p.m.
B.3	(Naming the flavour) Flavour for use in beverages containing citrus or spruce oils	15 p.p.m. in beverages containing citrus or spruce oils as consumed
B.4	C.1	C.2	Caffeine Citrate	200 p.p.m. calculated as caffeine, in the finished product
C.3	e d [Repealed, SOR/94-227, s. 5]	C.2	Caffeine Citrate
Unstandardized confectionery		Filler	Unstandardized foods	Carrier and dusting agent	C.3.01	Sausage having an edible coating	C.3A	n To modify texture	Sausage having an edible coating	C.4	When used in combination with sodium chloride (salt) and sodium hydroxide in solution, calcium oxide not to exceed 30 p.p.m.
n To modify texture		C.5	Calcium Phosphate dibasic	e d [Repealed, SOR/94-227, s. 6]
C.6		e d [Repealed, SOR/94-227, s. 7]	Calcium Phosphate dibasic
			Liquid whey destined for the manufacture of dried whey products other than those for use in infant formula	0.04% of dried whey product
	(4) Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredient)		1.0%
	C.7		Oil-soluble annatto	Carrier	Good Manufacturing Practice in accordance with the requirements of section B.06.021
C.8	Calcium Stearate	Unstandardized confectionery	C.9	Calcium Stearoyl- 2-Lactylate	Frozen egg-white (frozen albumen); Liquid egg-white (liquid albumen)	0.05%
0.5%
Vegetable fat toppings	0.3%
0.2% of dry weight
C.10	e d [Repealed, SOR/94-227, s. 8]
		Good Manufacturing Practice in accordance with the requirements of section B.03.002
		Liquid whey destined for the manufacture of dried whey products, other than those for use in infant formula	0.3% of the dried whey product
		C.11	Carbon Dioxide	Ale; Beer; Carbonated (naming the fruit) juice; Cider; Light beer; Malt liquor; Porter; Stout; Water represented as mineral water or spring water; Wines	Carbonation	Unstandardized foods	(2) Carbonation and pressure dispensing agent	Cottage Cheese; Creamed Cottage Cheese	To extend durable life	C.11.1	Carboxymethyl Cellulose, cross-linked (Sodium Carboxymethyl Cellulose, cross-linked)	Table-top sweetener tablets that contain acesulfame-potassium, aspartame, erythritol, neotame or sucralose	Tablet disintegration	Good Manufacturing Practice
C.11.2	Carnauba Wax			Broth, except broth that is used in canned (naming the poultry) (Division 22)	Antifoaming agent	6 p.p.m.
C.12	Unstandardized confectionery			C.13	[Repealed, SOR/2010-142, s. 35]
C.13.1	Cellulose, Powdered	1%
		Canap�� toast	2%
		Unstandardized confectionery that meet the conditions set out in column 2 of item 3 of the table following section B.01.513 for the subject "Reduced in energy" set out in column 1	25%
		3%
		Fillings	0.5%
		Foods sold in tablet form	50%
		Icings	1%
		3%
		8%
		C.14A	Unstandardized foods	Pressure dispensing and aerating agent	C.15	Beef blood	Anticoagulant	Unstandardized foods	Culture nutrient	C.16	Breath freshener products	50 p.p.m.
C.17	In such quantity that the content of copper in the finished product shall not exceed 0.0001%					Beef blood
D.1	Apple (or rhubarb) and (naming the fruit) Jam; Fats and oils; Fig marmalade; Fig marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Pineapple marmalade; Pineapple marmalade with pectin; Reconstituted lemon juice; Reconstituted lime juice; Shortening; Skim milk powder; Wine	10 p.p.m. of dimethylpolysiloxane
		Blends of pineapple juice with other fruit juices; Canned pineapple (when pineapple juice is used as the packing medium); Pineapple juice	10 p.p.m. of dimethylpolysiloxane
		Surfaces that come in contact with food	Good Manufacturing Practice (Residue of dimethylpolysiloxane in food not to exceed 10 p.p.m.)
		Unstandardized foods	10 p.p.m. of dimethylpolysiloxane
		10 p.p.m. of dimethylpolysiloxane
D.3	Dioctyl sodium sulfosuccinate	Sausage casings	Reduce casing breakage	E.1	Ground chili pepper; Paprika	To promote colour retention	100 p.p.m.
D.3	Dioctyl sodium sulfosuccinate	E.2	Ethylene Oxide	Whole or ground spice (except mixtures containing salt)	Fumigation	F.1	Ferrous Gluconate	Colour retention	G.1	Gelatin	Beer; Cider; Wine	G.2	[Repealed, SOR/89-175, s. 2]
G.2A	Glucono delta lactone	Cooked sausage, Meat Loaf	To accelerate colour fixing	0.5%
G.2A	Glucono delta lactone	To assist in curing	G.3	Glycerol	Glaze for preserved meats	Unstandardized foods	G.3.1	100 p.p.m. If glycerol ester of tall oil rosin or glycerol ester of wood rosin or both are also used, the total must not exceed 100 p.p.m.
G.3.2	100 p.p.m. If glycerol ester of gum rosin or glycerol ester of wood rosin or both are also used, the total must not exceed 100 p.p.m.
G.4	Glycerol ester of wood rosin	100 p.p.m. If glycerol ester of gum rosin or glycerol ester of tall oil rosin or both are also used, the total must not exceed 100 p.p.m.
H.1	Hydrogen Peroxide	Brewers' mash	Clarification aid	Liquid whey destined for the manufacture of dried whey products	100 p.p.m. (see also subitem C.1(3) and item P.5.1 of the List of Permitted Food Enzymes I.	I.1	Ice Structuring Protein Type III HPLC 12 from Saccharomyces cerevisiae CEN.PK K338	To modify texture	100 p.p.m.
		To modify texture	100 p.p.m.
		L.1	Unstandardized foods	L.2	L.3	Surfaces that come in contact with food	Infant cereal products	L.4	Lubricant or binder in tablet manufacture	M.1	Magnesium Aluminum Silicate	M.2	e d [Repealed, SOR/94-227, s. 9]
Unstandardized confectionery	M.2A	M.3	Unstandardized confectionery	Coating	M.4	Surfaces that come in contact with food	Unstandardized confectionery	Foods sold in tablet form	M.4A	M.5A	[Repealed, SOR/93-276, s. 6]
M.5C	Unstandardized foods	M.6		Bodying and texturizing agent	1.5%		Unstandardized confectionery
Sherbet	Bodying and texturizing agent	0.5%
Unstandardized foods that meet the conditions set out in column 2 of item 3 of the table following section B.01.513 for the subject "Reduced in energy" set out in column 1	Filler	Bodying and texturizing agent	1.5%
Unstandardized frozen desserts	Bodying and texturizing agent	0.5%
Unstandardized dips; Unstandardized sandwich spreads	Bodying and texturizing agent	3.0%
Bodying and texturizing agent	2.0%
Bodying and texturizing agent	0.5% or, if used in combination with stabilizing agents, the combined amount shall not exceed 0.5% of the ice cream made from the mix
2.2%
Cream for whipping	0.2%
Bodying and texturizing agent	9.0%
Sausage casings	Bodying and texturizing agent	M.7	Bakery products; Seeded raisins; Unstandardized confectionery		Fresh fruits and vegetables	Coating	0.3%
Sausage casings	Residues of mineral oil in a raw sausage prepared with such casings not to exceed 200 p.p.m.; in cooked sausage, 30 p.p.m.
Binding agent and protective coating	0.6%
M.8	Monoacetin	Unstandardized bakery products		M.9	Mono- and di-glycerides	Unstandardized foods	Antifoaming agent; Humectant; Release agent	M.10	Mono-glycerides	Unstandardized foods	Antifoaming agent; Humectant; Release agent	N.1	Unstandardized foods	Pressure dispensing agent	N.2	Nitrous Oxide	Unstandardized foods	Pressure dispensing agent	O.1	Unstandardized foods	Pressure dispensing and aerating agent	O.2	Cotton seed oil; Peanut oil; Soy bean oil	0.125%
O.3	Ozone	P.1	Acid producing bacterial cultures	P.1A	Mono- and di-glycerides	Paraffin Wax	Fresh fruits and vegetables	Coating	0.3%
		Coating	P.2	Bakery products	If mineral oil is also used as a release agent the total of any combination of petrolatum and mineral oil must not exceed 0.15%	Paraffin Wax
		Fresh fruits and vegetables	Coating	Bakery products	0.3%
P.2A	10 p.p.m.
		1.0%
		L-Lysine tablets	7.0%
P.2B	Polydextrose	Unstandardized foods	Bodying and texturizing agent	P.3	0.3%
Viscosity reduction agent and stabilizer in colour lake dispersions	Good Manufacturing Practice (Residues of polyvinylpyrroliodone not to exceed 100 p.p.m. in the finished foods)
P.4	Potassium Aluminum Sulphate	e d P.4.1	P.4.2	Potassium Ferrocyanide, trihydrate		If used singly or in combination with sodium ferrocyanide, decahydrate, the total amount not to exceed 13 p.p.m., calculated as anhydrous sodium ferrocyanide
P.5	Potassium Stearate	2.0%
P.5	Potassium Stearate	P.5.1	Potassium Pyrophosphate, tetrabasic	Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid	Total added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic
P.5.2	Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid	Total added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic
P.6	Propane	Unstandardized foods	Pressure dispensing and aerating agent	P.7	Solvent	Unstandardized foods	Q.1	S.1	Saponin	S.1.01	Silicon Dioxide	Edible vegetable oil-based cookware coating emulsions	2.0% of preparation
Colouring agent formulations	S.1.1	Sodium Acid Pyrophosphate	Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid	Total added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic	Solvent						Silicon Dioxide
S.2	Sodium Aluminum Sulphate	e d S.3	Bicarbonate	Unstandardized confectionery	To stabilize potassium iodide in salt	Good Manufacturing Practice in accordance with the requirements of section B.17.003
S.3A	In combination with sodium hexametaphosphate or sodium potassium hexametaphosphate, or both, for use in or upon frozen clams, frozen cooked shrimp, frozen crab, frozen fish fillets, frozen lobster, frozen minced fish, frozen shrimp or frozen squid	S.3B	Bicarbonate	Sodium Carboxymethyl Cellulose	(1) Coating to enable peeling	(1) 0.25% of the casing
(2) Wine	(2) To inhibit crystal formation	(2) 0.01%
(3) To inhibit crystal formation	(3) Good Manufacturing Practice
S.4	Sodium Citrate	Beef blood	Anticoagulant	0.5%
		Flavour precursor	0.1%
		n To modify texture	S.5	If used singly or in combination with potassium ferrocyanide, trihydrate, the total amount not to exceed 13 p.p.m., calculated as anhydrous sodium ferrocyanide
S.6	Beef blood	Anti-coagulant	Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid	Total added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic
		S.6A	Sodium Hydroxide	When used in combination with sodium chloride (salt) and calcium oxide in solution, sodium hydroxide not to exceed 70 p.p.m.
		S.6.01	(1) 1.5% in the finished product
(2) Unstandardized flavouring preparations to be used in or upon gelatin dessert powders	(2) 0.5% in the finished product	S.6.01	(1) 1.5% in the finished product
S.6.1	Sodium Lauryl Sulphate	0.1%
		Frozen egg-white (frozen albumen); Liquid egg-white (liquid albumen)	0.0125%
		0.5%
S.6.2	Sodium Potassium Copper Chlorophyllin	700 p.p.m.
S.7	Sodium Phosphate, dibasic	Glaze for frozen fish	Frozen mushrooms	To prevent discolouration	S.7.01	Sodium Potassium Hexametaphosphate	Beef blood	Anti-coagulant	Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid	Total added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic
S.7	Sodium Phosphate, dibasic	S.7.02	Sodium Potassium tripolyphosphate	Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid	Total added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic
S.7.1	Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid	Total added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic
S.7.2	Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid	Total added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic
S.8	S.9	Sodium Stearate	S.9A	Sodium Stearoyl- 2-Lactylate	Frozen egg-white (frozen albumen); Liquid egg-white (liquid albumen)	0.05%
0.5%
Oil toppings or topping mixes	0.3%
0.2% of dry weight
S.9B	Frozen mushrooms	To prevent discolouration	S.9C	Sodium Sulphite	To prevent discolouration	300 p.p.m.
S.10	Good Manufacturing Practice in accordance with the requirements of B.17.003
S.11	Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid	Total added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic
S.12	[Repealed, SOR/93-276, s. 8]
S.13	Stannous Chloride	Asparagus packed in glass containers or fully lined (lacquered) cans	Flavour and colour stabilizer	Flavour and colour stabilizer	S.14	Unstandardized confectionery	Foods sold in tablet form	S.15	Pectin	A processing aid, the result of methylation of pectin by sulfuric acid and methyl alcohol and neutralized by sodium bicarbonate	0.1% of pectin
S.13	Stannous Chloride	S.15A	[Repealed, SOR/93-276, s. 9]
S.16	Sucrose Acetate Isobutyrate	(Naming the flavour) Flavour for use in beverages containing citrus or spruce oils	300 p.p.m. in beverages containing citrus or spruce oils as consumed
S.17	Sulphuric Acid	T.1	Dried split legumes; Rice	Filler	T.2		To reduce adhesion	200 p.p.m.
10 p.p.m.
T.2A	[Repealed, SOR/93-276, s. 10]
T.3	Triacetin	T.4		Triethyl Citrate	0.25%
X.1	Y.1				0.04%

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