Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     1 
  
Notice of Modification to the Lists of Permitted Food 
Additives  to Enable the Use of Tripotassium Phosphate 
(Potassium Phosphate, Tribasic), Potassium 
Tripolyphosphate, Sodium Potassium Tripolyphosphate 
and Sodium Potassium Hexametaphosphate in Various 
Standardized and Unstandardized Foods  
 
Notice of Modification – Lists of Permitted Food Additives  
Reference Number: [NOM/ADM -0048 ] 
 
 
 April 14, 2015   
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     2  
Table of Contents  
 
Summary  ................................ ................................ ................................ ................................ .........  2 
Modification to the Lists of Permitted Food Additives  ................................ ................................ ... 4 
Rationale  ................................ ................................ ................................ ................................ .........  6 
Other Relevant Information  ................................ ................................ ................................ ............  7 
Notification – Summary of Comments  ................................ ................................ ...........................  7 
Implementation and Enforcement  ................................ ................................ ................................ ... 8 
Contact Information  ................................ ................................ ................................ ........................  8 
Annex A  ................................ ................................ ................................ ................................ ..........  9 
Modifications to List 4 – List of Permitted Emulsifying, Gelling, Stabilizing or Thickening 
Agents  ................................ ................................ ................................ ................................ ..........  9 
Modifications to List 8 – List of Permitted Food Additives with Other Generally Accepted 
Uses  ................................ ................................ ................................ ................................ ...........  19 
Modifications to List 10 – List of Permitted pH Adjusting Agents, Acid -Reacting Materials 
and Water Correcting Agents  ................................ ................................ ................................ ... 22 
List of Modifications to List 12 – List of Permitted Sequestering Agents  ................................  23 
Modifications to List 13 – List of Permitted Starch -Modifying Agents  ................................ .... 32 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     3 Summary  
 
Food additives are regulated in Canada under Marketing Authorizations  (MAs) issued by the 
Minister of Health and the Food and Drug Regulations.  Approved food additives and their 
permitted conditions of use are set out in the Lists of Permitted Food Ad ditives  that are 
incorporated by reference in the MA’s and publis hed on Health Canada’s website.  A petitioner 
can request that Health Canada approve a new additive or a new condition of use for an already 
approved food additive by filing a food additive submission with the  Department's Food 
Directorate.  Health Canada uses this premarket approval proc ess to determine whether the 
scientific data support the safety of food additives when used under specified conditions in foods 
sold in Canada.  
 
Health Canada received five food additive submissions that together sought approval for the use 
of tripotassium  phosphate (potassium phosphate, tribasic), potassium tripolyphosphate, sodium 
potassium tripolyphosphate and sodium potassium hexametaphosphate in those foods where 
trisodium phosphate (referred to in the Lists of Permitted Food Additives  as sodium phosph ate, 
tribasic), sodium tripolyphosphate and sodium hexametaphosphate are already permitted.  The 
requested levels and conditions of use of these potassium and sodium potassium phosphates are  
the same as for the already permitted sodium analogues.   
 
The re sults of Health Canada’s evaluation of available scientific data support the safety of 
tripotassium phosphate (which will be referred to in the Lists of Permitted Food Additives  as 
potassium phosphate, tribasic), potassium tripolyphosphate, sodium potassiu m tripolyphosphate 
and sodium potassium hexametaphosphate when used as requested.  
 
Since the new potassium phosphates and sodium potassium phosphates are food additives that 
were not previously permitted for use in Canada, Health Canada published a Proposal to Enable 
the Use of Tripotassium Phosphate (Potassium Phosphate, Tribasic), Potassium  
Tripolyphosphate, Sodium Potassium Tripolyphosphate  and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods  on September 11, 
2014, requesting comments.  The proposal also included extensions of use for certain already -
permitted phosphates that would improve consistency among  food additive provisions for 
phosphates.  
 
No scientific information was submitted to the Department as a result of this publication that 
altered the conclusion of the safety assessment. Since the outcome of the evaluation remains as 
indicated in the publ ished proposal, Health Canada has modified the Lists of Permitted Food 
Additives  as described below. The modifications to the Lists are presented in Annex A.  
 
 
 
  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     4 Modification to the Lists of Permitted Food Additives  
 
List of Permitted Emulsifying, Gelling,  Stabilizing or Thickening Agents : 
 
 Permit the use of potassium phosphate, tribasic in the same foods and with the same 
maximum levels of use and other conditions as sodium phosphate, tribasic.  
 Permit the use of sodium potassium hexametaphosphate in the sa me foods and with the 
same maximum levels of use and other conditions as sodium hexametaphosphate.  
 Permit the use of potassium tripolyphosphate, sodium potassium tripolyphosphate and 
sodium pyrophosphate, tribasic (trisodium  pyrophosphate) in a blend of prepared fish and 
prepared meat referred to in paragraph B.21.006 (n) of the FDR.  
 Extend the use of potassium pyrophosphate, tetrabasic and sodium acid pyrophosphate to 
a blend of prepared fish and prepared meat referred to in  paragraph B.21.006 (n) of the 
FDR.  
 Consequential modifications to column 3 of item (1) of calcium citrate, calcium 
phosphate dibasic, potassium citrate, potassium phosphate dibasic, sodium acid 
pyrophosphate, sodium aluminum phosphate, sodium citrate, so dium gluconate, sodium 
phosphate monobasic, sodium phosphate tribasic, sodium potassium tartrate, sodium 
pyrophosphate tetrabasic, sodium tartrate as well as item (6) of sodium 
hexametaphosphate and sodium phosphate dibasic were required to allow for potas sium 
phosphate tribasic and sodium potassium hexametaphosphate to be used in combination 
with these additives.  
 
List of Permitted Food Additives with Other Generally Accepted Uses : 
 
 Permit the use of potassium tripolyphosphate and sodium potassium tripolyp hosphate in 
frozen clams, frozen cooked shrimp, frozen crab, frozen fish fillets, frozen lobster, frozen 
minced fish, frozen shrimp and frozen squid with the purpose of use "To reduce 
processing losses and to reduce thaw drip".  
 Permit the use of sodium po tassium hexametaphosphate in the same foods and at the 
same maximum levels of use as sodium hexametaphosphate.  
 Extend the use of potassium pyrophosphate, tetrabasic to frozen clams, frozen cooked 
shrimp, frozen crab, frozen fish fillets, frozen lobster, f rozen minced fish, frozen shrimp 
and frozen squid with the purpose of use "To reduce processing losses and to reduce thaw 
drip".  
 Extend the use of sodium acid pyrophosphate, sodium hexametaphosphate and sodium 
pyrophosphate, tetrabasic to frozen cooked sh rimp with the purpose of use “To reduce 
processing losses and to reduce thaw drip”.  
 Extend the use of sodium pyrophosphate, tetrabasic in frozen squid to include the use of 
this phosphate in combination with other phosphates permitted in this food.  
 Extend the use of sodium pyrophosphate, tribasic (trisodium pyrophosphate) to frozen 
squid and frozen cooked shrimp, with the purpose of use “To reduce processing losses  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     5 and to reduce thaw drip”, for use singly or in combination with other phosphates 
permitted in  this food.  
 Extend the use of sodium carbonate to include its use in combination with sodium 
potassium hexametaphosphate or with sodium hexametaphosphate and sodium potassium 
hexametaphosphate, and extend the use of sodium carbonate in combination with sod ium 
potassium hexametaphosphate or with sodium potassium hexametaphosphate and sodium 
hexametaphosphate, to frozen squid, frozen cooked shrimp and frozen minced fish.  
 Include an entry in the list for the use of sodium hexametaphosphate in frozen minced 
fish, with the purpose of use “To reduce processing losses and to reduce thaw drip”.  This 
is a corrective modification to reflect the food additive provision that already exists in the 
standard set out in B.21.003(c).  
 For consistency, the purpose of use “To reduce processing losses” associated with the use 
of sodium hexametaphosphate in frozen clams, frozen cooked shrimp, frozen crab, frozen 
fish fillets, frozen lobster, frozen minced fish, frozen shrimp and frozen squid is extended 
to sodium carbonate.  
 Repla ce “Frozen fish” in column 2 of Item S.7 (sodium phosphate, dibasic) with “Glaze 
of frozen fish” to align with the standard set out in B.21.003 (b).  
 In the French version of the list, the name of the food additive identified as item S.7 was 
changed from “P hosphate dibasique de sodium” to “Phosphate disodique” for a 
consistent naming convention in the Lists of Permitted Food Additives . 
 In the English version of the list, the name of the food additive identified as item T.5 was 
changed from “Trisodium  pyrophosphate” to “Sodium Pyrophosphate, tribasic” for 
consistent naming convention in the Lists of Permitted Food Additives .  The item number 
was also changed from T.5 to S.7.2 in both the French and English versions of the list.  
 
List of pH Adjusting Ag ents, Acid -Reacting Materials and Water Correcting Agents : 
 
 Permit potassium phosphate, tribasic in ale, beer, malt liquor, porter, stout and 
unstandardized foods at a maximum level of use consistent with good manufacturing 
practice.  
 Permit potassium tripo lyphosphate, sodium potassium hexametaphosphate and sodium 
potassium tripolyphosphate in unstandardized foods at a maximum level of use consistent 
with good manufacturing practice.  
 In the French version of the list, the name of the food additive identified as item P.10 was 
changed from "Phosphate bipotassique" to "Phosphate dipotassique" for consistent 
naming convention in the Lists of Permitted Food Additives . 
 In the French version of the list, the name of the food additive identified as item S.17 was 
changed from “Phosphate bisodique” to “Phosphate disodique” for consistent naming 
convention in the Lists of Permitted Food Additives . 
 In the French version of the list, the name of the  food additive identified as item S.22 was 
corrected from "Polyphosphate trisodique" to "Tripolyphosphate de sodium".  
 
List of Permitted Sequestering Agents :  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     6  
 Permit the use of potassium tripolyphosphate and sodium potassium tripolyphosphate in 
the same fo ods with the same maximum levels of use and other conditions as sodium 
tripolyphosphate.  
 Permit the use of sodium potassium hexametaphosphate in the same foods with the same 
maximum levels of use and other conditions as sodium hexametaphosphate. However, 
the use of sodium potassium hexametaphosphate in liquid whey destined for the 
manufacture of concentrated or dried whey products to be used in infant formula is not 
being enabled at this time. This is because an amendment of the Marketing Authorization 
for Food Additives That May Be Used as Sequestering Agents  is needed to exempt this 
use of the food additive from the application of section B.25.062 of the FDR.   
 Extend the use of potassium phosphate, monobasic; potassium phosphate, dibasic; 
sodium acid pyro phosphate; sodium hexametaphosphate; sodium phosphate, dibasic; 
sodium phosphate, monobasic and sodium pyrophosphate, tribasic (trisodium 
pyrophosphate) to meat tenderizers at a maximum level of use consistent with good 
manufacturing practice.  
 Extend the u se of potassium pyrophosphate, tetrabasic and sodium pyrophosphate, 
tetrabasic to canned seafood.   
 Extend the use of potassium pyrophosphate, tetrabasic; potassium phosphate, monobasic 
and potassium phosphate, dibasic to injection or cover solutions for u se in the curing of 
poultry or poultry meat, and pumping pickle for the curing of pork, beef and lamb cuts.  
 In the English version of the list, the name of the food additive identified as item T.1 was 
changed from “Trisodium pyrophosphate” to “Sodium pyrop hosphate, tribasic” for 
consistent naming convention in the Lists of Permitted Food Additives .  The item number 
was also changed from T.1 to S.6.1 in both the French and English versions of the list.  
 
List of Permitted Starch -Modifying Agents : 
 
 Permit the use of potassium tripolyphosphate and sodium potassium tripolyphosphate in 
starch at a maximum level of use such that the total residual phosphate does not exceed 
0.4% calculated as phosphorus.  
Rationale  
 
Health Canada’s Food Directorate completed a pre -market safety assessment of tripotassium 
phosphate (potassium phosphate, tribasic), potassium tripolyphosphate, sodium potassium 
tripolyphosphate and sodium potassium hexametaphosphate.  The assessment consi dered 
toxicological, nutritional and technical aspects of these additives when used as requested in the 
food additive submissions.  The assessment also included a review of permitted phosphate 
additives for use in meat, fish and poultry.  This portion of t he review was conducted to provide 
consistency among the permitted uses of certain phosphate additives.  
  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     7 Based on the results of the safety assessment, Health Canada’s Food Directorate considers that 
the data support the safety of tripotassium phosphate (p otassium phosphate, tribasic), potassium 
tripolyphosphate, sodium potassium tripolyphosphate and sodium potassium hexametaphosphate 
when used under the conditions of use set out in the annexed table.  The Department has 
therefore enabled the use of tripota ssium phosphate (potassium phosphate, tribasic), potassium 
tripolyphosphate, sodium potassium tripolyphosphate and sodium potassium 
hexametaphosphate, as described in Annex A. Since the results of the assessment also supported 
extending the uses of some al ready -permitted phosphates, these uses are being enabled as 
described in Annex A.  
Other Relevant Information  
 
Potassium phosphate, tribasic (tripotassium phosphate), potassium tripolyphosphate, sodium 
potassium tripolyphosphate, and sodium potassium hexame taphosphate used in foods sold in 
Canada must meet the food -grade specifications set out in the most recent edition of the Food 
Chemicals Codex (FCC). The FCC is a compendium of standards for purity and identity of food 
ingredients, including food additive s, which is published by the United States Pharmacopeial 
Convention.  
 
These new food additive provisions will allow manufacturers to reduce the sodium content of 
foods by replacing some or all of the already -permitted sodium phosphates with the new 
potassium and sodium potassium versions.   
Notification – Summary of Comments    
 
In response to Health Canada’s  Proposal to Enable the Use of Tripotassium Phosphate 
(Potassium Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium 
Tripolyphosphate and Sodium Potassium Hexametaphosphate  in Various Standardized and 
Unstandardized Foods  which was published on September 11, 2014, Health Canada received 
letters from two food industry organizations supporting the proposal, as well as correspondence 
from three health care professionals concern ed about the proposal. Concerns were that there 
could be an impact on persons with kidney disease who need to restrict their intake of potassium 
and phosphate, including a reduction in food choices available to them, an effect on 
cardiovascular health for persons without kidney disease, and an effect on bone health, including 
bone health of children.  
 
In response to these concerns, Health Canada indicated that  the new additives would be 
permitted for use in those foods that are already permitted to contain sodium phosphates.  The 
proposal does not expand the foods that are permitted to contain phosphate additives, and it 
maintains the maximum level of use on a phosphate basis that is already allowed for the sodium 
phosphates.  As a result, the amount of phos phate that is permitted to be added to food has not 
changed under the new phosphate food additive provisions.   
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     8  
The prepackaged foods to which these additives  are permitted to be added must meet the 
applicable labelling requirements set out in Division 1 of  the Food and Drug Regulations (FDR) , 
including  the requirements related to the list of ingredients on product labels. Sections B.01.090 
and B.01.091 of the FDR specifically set out labelling requirements when phosphate salts are 
used in solid cut meat and  solid cut poultry meat. Individuals  who need to limit their intake of 
potassium phosphates or sodium potassium phosphates for health reasons will continue to be 
able to do so by checking the label on prepackaged foods.  
 
The new food additive provisions wi ll provide an additional option to food manufacturers for 
reducing the sodium content of foods offered for sale in Canada.  
Implementation and Enforcement  
 
The above modification came into force April 14, 2015 , the day it was published in the Lists of 
Permitted Food Additives . 
 
The Canadian Food Inspection Agency is responsible for the enforcement of the Food and Drugs 
Act and its associated regu lations with respect to food s.  
Contact Information  
 
Health Canada's Food Directorate is committed to reviewing any new scientific information on 
the safety in use of any food additive, including the phosphate food additives identified in this 
notice. Anyone wishing to submit new scientific information on the use of these additives or to 
submit any inquiries may do so in writing, by regular mail or electronically. If you wish to 
contact the Food Directorate electronically, please use the words " Potassium Phosphates and 
Sodium -Potas sium Phosphates " in the subject line of your e -mail.  
 
Bureau of Chemical Safety , Food Directorate  
251 Sir Frederick Banting Driveway  
Tunney’s Pasture, PL: 2202C  
Ottawa, Ontario K1A 0L2  
E-mail:  bcs-bipc@hc -sc.gc.ca  
 
 
  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     9 Annex A   
 
Modifications to the Lists of Permitted Food Additives to  Enable the Use of Tripotassium 
Phosphate (Potassium phosphate, tribasic), Potassium Tripolyphosphate, Sodium Potassium 
Tripolyphosphate and Sodium Hexametaphosphate in Various Standardized and Unstandardized 
Foods  
The text identified in bold  is to be added and/or modified.  
Modifications to List 4 – List of Permitted Emulsifying, Gelling, Stabilizing or Thickening 
Agents  
Item 
No. Column 1  
Additive  Column 2  
Permitted in or Upon  Column 3  
Maximum Level of Use and Other 
Conditions  
C.4 Calcium Citrate  (1) 
Cream cheese spread; Cream 
cheese spread with (naming 
the added ingredients); 
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 adde d 
ingredients)  (1) 
4.0%. If any combination of calcium 
phosphate dibasic, potassium phosphate 
dibasic, potassium phosphate tribasic, 
sodium acid pyrophosphate, sodium 
aluminum phosphate, sodium 
hexametaphosphate, sodium phosphate 
dibasic, sodium phosphate monobasic, 
sodium phosphate tribasic, sodium 
potassium hexametaphosphate, s odium 
pyrophosphate tetrabasic,  calcium citrate, 
potassium citrate, sodium citrate, sodium 
potassium tartrate, sodium tartrate or 
sodium gluconate is used, the total amount 
of these  salts not to exceed 4.0% when 
calculated as anhydrous salts and the total 
amount of phosphate salts,  calculated as 
anhydrous salts, not to exceed 3.5%.  
(2) No change  
C.9 Calcium Phosphate, 
dibasic  (1) 
Cream cheese spread; Cream 
cheese spread with (naming 
the added ingredients); 
Processed cheese food; 
Processed cheese food with 
(naming the added 
ingredients); Processed cheese 
spread; Processed cheese 
spread with (naming the added 
ingredients); Processed (1) 
3.5%. If any combination of calcium 
phosphate dibasic, potassium phosphate 
dibasic, potassium phosphate tribasic, 
sodium acid pyrophosphate, sodium 
aluminum phosphate, sodium 
hexametaphosphate, sodium phosphate 
dibasic, sodium phosphate monobasic, 
sodium p hosphate tribasic, sodium 
potassium hexametaphosphate, sodium 
pyrophosphate tetrabasic,  calcium citrate,  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     10 (naming the variety) cheese; 
Processed (naming the variety) 
cheese with (naming the added 
ingredients)  potassium citrate, sodium citrate, sodium 
potassium tartrate, sodium tartrate or 
sodium gluconate is used, the amount of 
phosphate salts,  calculated as anhydrous 
salts, not to exceed 3.5% and total 
anhydrous salts not to exceed 4.0%.  
 
(2) No change  
P.9 Potassium Citrate  (1) 
Cream cheese spread; Cream 
cheese spread with (naming 
the added ingredients); 
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 
ingredients)  (1) 
4.0%. If any com bination of calcium 
phosphate dibasic, potassium phosphate 
dibasic, potassium phosphate tribasic, 
sodium acid pyrophosphate, sodium 
aluminum phosphate, sodium 
hexametaphosphate, sodium phosphate 
dibasic, sodium phosphate monobasic, 
sodium phosphate tribasi c, sodium 
potassium hexametaphosphate, sodium 
pyrophosphate tetrabasic,  calcium citrate, 
potassium citrate, sodium citrate, sodium 
potassium tartrate, sodium tartrate or 
sodium gluconate is used, the amount of 
phosphate salts, calculated as anhydrous 
salts, not to exceed 3.5% and total 
anhydrous salts not to exceed 4.0%.  
 
P.11 Potassium 
Phosphate, dibasic  (1) 
Cream cheese spread; Cream 
cheese spread with (naming 
the added ingredients); 
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 
ingredients)  (1) 
3.5%. If any combination of calcium 
phos phate dibasic, potassium phosphate 
dibasic, potassium phosphate tribasic, 
sodium acid pyrophosphate, sodium 
aluminum phosphate, sodium 
hexametaphosphate, sodium phosphate 
dibasic, sodium phosphate monobasic, 
sodium phosphate tribasic, sodium 
potassium hexa metaphosphate, sodium 
pyrophosphate tetrabasic,  calcium citrate, 
potassium citrate, sodium citrate, sodium 
potassium tartrate, sodium tartrate or 
sodium gluconate is used, the amount of 
phosphate salts,  calculated as anhydrous 
salts, not to exceed 3.5% a nd total 
anhydrous salts not to exceed 4.0%.  
 
P.11A  Potassium 
Phosphate, 
tribasic  (1) 
Cream cheese spread; 
Cream cheese spread with 
(naming the added (1) 
3.5%. If any combination of calcium 
phosphate dibasic , potassium phosphate 
dibasic, potassium phosphate tribasic,  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     11 ingredients); 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 ingredients)  sodium acid pyrophosphate, sodium 
aluminum phosphate, sodium 
hexametaphosphate, sodium phosphate 
dibasic, sodium phosphate monobasic, 
sodium phosphate tribasic, sodium 
potassium hexametaphosphate , sodium 
pyrophosphate tetrabasic,  calcium citrate, 
potassium citrate, sodium citrate, sodium 
potassium tartrate, sodium tartrate or 
sodium gluconate is used, the amount of 
phosphate salts,  calculated as anhydrous 
salts, not to exceed 3.5% and total 
anhy drous salts not to exceed 4.0%.  
(2) 
Unstandardized foods  (2) 
Good Manufacturing Practice  
P.11B  Potassium 
Pyrophosphate, 
tetrabasic  A blend of prepared fish and 
prepared meat referred to in 
paragraph B.21.006 ( n) 0.15% calculated as sodium phosphate, 
dibasic.   If any combination of potassium 
pyrophosphate tetrabasic, potassium 
tripolyphosphate, sodium acid 
pyrophosphate, sodium 
hexametaphosphate, sodium potassium 
hexametaphosphate, sodium potassium 
tripolyphosphat e, sodium pyrophosphate 
tetrabasic, sodium tripolyphosp hate or 
sodium pyrophosphate tribasic is used, 
total added phosphate not to  exceed  0.4%, 
calculated as sodium phosphate, dibasic.  
P.11C  Potassium 
Tripolyphosphate  A blend of prepared fish and 
prepared  meat referred to in 
paragraph B.21.006 ( n) 0.15% calculated as sodium phosphate, 
dibasic.   If any combination of potassium 
pyrophosphate tetrabasic, potassium 
tripolyphosphate, sodium acid 
pyrophosphate, sodium 
hexametaphosphate, sodium potassium 
hexamet aphosphate, sodium potassium 
tripolyphosphate, sodium pyrophosphate 
tetrabasic, sodium tripolyphosp hate or 
sodium pyrophosphate tribasic is used, 
total added phosphate not to exceed 0.4%, 
calculated as sodium phosphate, dibasic.  
S.1  Sodium Acid 
Pyrophosphate  (1) 
Cream cheese spread; Cream 
cheese spread with (naming 
the added ingredients); 
Processed cheese food; 
Processed cheese food with 
(naming the added 
ingredients); Processed cheese 
spread; Processed cheese (1) 
3.5%. If any combination of calcium 
phosphate dibasic, potassium phosphate 
dibasic, potassium phosphate tribasic, 
sodium acid  pyrophosphate, sodium 
aluminum phosphate, sodium 
hexametaphosphate, sodium phosphate 
dibasic, sodium phosphate monobasic, 
sodium phosphate tribasic, sodium  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     12 spread with (naming the added 
ingredients); Processed 
(naming the variety) cheese; 
Processed (naming the variety) 
cheese with (naming the added 
ingredients)  potassium hexametaphosphate, sodium 
pyrophosphate tetrabasic,  calcium citrate, 
potassium citrate, sodium citrate, sodium 
potassium tartrate, sodium tartrate or 
sodium gluconate is used, the amount of 
phosphate salts, calculated as anhydrous 
salts, not to exceed 3.5% and total 
anhydrous salts not to exceed 4.0%.  
(2)  
A blend of prepared fish and 
prep ared meat referred to in 
paragraph B.21.006 ( n) (2) 
0.15% calculated as sodium phosphate, 
dibasic.   If any combination of potassium 
pyrophosphate tetrabasic, potassium 
tripolyphosphate, sodium acid 
pyrophosphate, sodium 
hexametaphosphate, sodium potassium  
hexametaphosphate, sodium potassium 
tripolyphosphate, sodium pyrophosphate 
tetrabasic, sodium tripolyphosp hate or 
sodium pyrophosphate tribasic is used, 
total added phosphate not to exceed 0.4%, 
calculated as sodium phosphate, dibasic.  
S.2A  Sodium Aluminum 
Phosphate  (1) 
Cream cheese spread; Cream 
cheese spread with (naming 
the added ingredients); 
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 
ingredients)  (1) 
3.5%. If any combination of calcium 
phosphate dibasic, potassium phosphate 
dibasic, potassium phosphate tribasic, 
sodium acid pyrophosphate, sodium 
aluminum phosphate, sodium 
hexametaphosphate, sodium phosphate 
dibasic, sodium phosphate monobasic, 
sodium phosphate tribasic, sodium 
potassium hexametaphosphate, sodium 
pyrophosphate tetrabasic,  calcium citrate, 
potassium citrate, s odium citrate, sodium 
potassium tartrate, sodium tartrate or 
sodium gluconate is used, the amount of 
phosphate salts, calculated as anhydrous 
salts, not to exceed 3.5% and total 
anhydrous salts not to exceed 4.0%.  
 
S.6 Sodium Citrate  (1) 
Cream cheese spread; Cream 
cheese spread with (naming 
the added ingredients); 
Processed cheese food; 
Processed cheese food with 
(naming the added 
ingredients); Processed cheese 
spread; Processed cheese (1) 
4.0%. If any combination of calcium 
phosphate dibasic, potassium phosphate 
dibasic, potassium phosphate tribasic, 
sodium acid pyrophosphate, sodium 
aluminum phosphate, sodium 
hexametaphosphate, sodium phosphate 
dibasic, sodium phosphate monobasic, 
sodium p hosphate tribasic, sodium  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     13 spread with (naming the added 
ingredients); Processed 
(naming the variety) cheese; 
Processed (naming the variety) 
cheese with (naming the added 
ingredients)  potassium hexametaphosphate, sodium 
pyrophosphate tetrabasic,  calcium citrate, 
potassium citrate, sodium citrate, sodium 
potassium tartrate, sodium tartrate or 
sodium gluconate is used, the amount of 
phosphate salts, calculated a s anhydrous 
salts, not to exceed 3.5% and total 
anhydrous salts not to exceed 4.0%.  
(2) to (5) No change.    
S.8 Sodium Gluconate  (1) 
Cream cheese spread; Cream 
cheese spread with (naming 
the added ingredients); 
Processed cheese food; 
Processed cheese f ood 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 
ingredients)  (1) 
4.0%. If any  combination of calcium 
phosphate dibasic, potassium phosphate 
dibasic, potassium phosphate tribasic, 
sodium acid pyrophosphate, sodium 
aluminum phosphate, sodium 
hexametaphosphate, sodium phosphate 
dibasic, sodium phosphate monobasic, 
sodium phosphate tri basic, sodium 
potassium hexametaphosphate, sodium 
pyrophosphate tetrabasic,  calcium citrate, 
potassium citrate, sodium citrate, sodium 
potassium tartrate, sodium tartrate or 
sodium gluconate is used, the amount of 
phosphate salts, calculated as anhydrous 
salts, not to exceed 3.5% and total 
anhydrous salts not to exceed 4.0%.  
S.9 Sodium Hexameta -
phosphate  (1) No change  
(2) No change  
(3) 
Infant formula  (3) 
0.05% in the product as consumed.  If 
used in combination with sodium 
potassium hexametaphosphate, total 
amount not to exceed 0.05% in the 
product as consumed, calculated as 
sodium hexametaphosphate.  
(4) No change  
(5) No change  
(6) 
Cream cheese spread; 
Cream cheese spread with 
(naming the added 
ingredients); Processed 
cheese food; Processed 
cheese food with (naming the 
added ingredients); 
Processed cheese spread; 
Processed cheese spread with 
(naming the added (6) 
3.5%. If any combination of calcium 
phosphate dibasic, potassium phosphate 
dibasic, potassium phosphate tribasic, 
sodium acid pyrophosphate, sodium 
aluminum phosphate, sodium 
hexametaphosphate, sodium phosphate 
dibasic, sodium phosphate monobasic, 
sodium phosphate tribasic, sodium 
potassium hexametaphosphate, sodium 
pyrophosphate tetrabasic,  calcium citrate,  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     14 ingredients); Processed 
(naming the variety) cheese; 
Processed (naming the 
variety) cheese with (naming 
the added ingredients)  potassium citrate, sodium citrate, sodium 
potassium tartrate, sodium tartrate or 
sodium gluconate is used, the amount of 
phosphate salts,   calculated as anhydrous 
salts, not to exceed 3.5% and total 
anhydrous salts not to exceed 4.0%.  
 
(7) 
A blend of prepared fish and 
prepared meat referred to in 
paragraph B.21.006 ( n) (7) 
0.15% calculated as sodium phosphate, 
dibasic.   If any combination of potassium 
pyrophosphate tetrabasic, potassium 
tripolyphosphate, sodium acid 
pyrophosphate, sodium 
hexametaphosphate, sodium potassium 
hexametaphosphate , sodium potassium 
tripolyphosphate, sodium pyrophosphate 
tetrabasic, sodium tripolyphosp hate or 
sodium pyrophosphate tribasic is used, 
total added phosphate not to exceed 0.4%, 
calculated as sodium phosphate, dibasic.  
(8) No change  
S.11 Sodium Phospha te, 
dibasic  (1) to (5) No change  
(6) 
Cream cheese spread; Cream 
cheese spread with (naming 
the added ingredients); 
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 
ingredients)  (6) 
3.5%. If any combination of calcium 
phosphate dibasic, potassium phosphate 
dibasic, potassium phosphate tribasic, 
sodium acid pyrophosphate, sodium 
aluminum phosphate, sodium 
hexametaphosphate, sodium phosphate 
dibasic, sodium phosphate monobasic, 
sodium p hosphate tribasic, sodium 
potassium hexametaphosphate, sodium 
pyrophosphate tetrabasic,  calcium citrate, 
potassium citrate, sodium citrate, sodium 
potassium tartrate, sodium tartrate or 
sodium gluconate is used, the amount of 
phosphate salts, calculated a s anhydrous 
salts, not to exceed 3.5% and total 
anhydrous salts not to exceed 4.0%.  
S.12 
 Sodium Phosphate, 
monobasic  (1) 
Cream cheese spread; Cream 
cheese spread with (naming 
the added ingredients); 
Processed cheese food; 
Processed cheese food with 
(nami ng the added (1) 
3.5%. If any combination of calcium 
phosphate dibasic, potassium phosphate 
dibasic, potassium phosphate tribasic, 
sodium acid pyrophosphate, sodium 
aluminum phosphate, sodium 
hexametaphosphate, sodium phosphate  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     15 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 
ingredients)  dibasic, sodium phosphate monobasic, 
sodium p hosphate tribasic, sodium 
potassium hexametaphosphate, sodium 
pyrophosphate tetrabasic,  calcium citrate, 
potassium citrate, sodium citrate, sodium 
potassium tartrate, sodium tartrate or 
sodium gluconate is used, the amount of 
phosphate salts, calculated a s anhydrous 
salts, not to exceed 3.5% and total 
anhydrous salts not to exceed 4.0%.  
 
(2) No change  
S.13 Sodium Phosphate, 
tribasic  (1) 
Cream cheese spread; Cream 
cheese spread with (naming 
the added ingredients); 
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 
ingredients)  (1) 
3.5%. If any combination of calcium 
phosphate dibasic, potassium phosphate 
dibasic, potassium phosphate tribasic, 
sodium acid pyrophosphate, sodium 
aluminum phosphate, sodium 
hexametaphosphate, sodium phosphate 
dibasic, sodium phosphate monobasic, 
sodium p hosphate tribasic, sodium 
potassium hexametaphosphate, sodium 
pyrophosphate tetrabasic,  calcium citrate, 
potassium citrate, sodium citrate, sodium 
potassium tartrate, sodium tartrate or 
sodium gluconate is used, the amount of 
phosphate salts, calculated a s anhydrous 
salts, not to exceed 3.5% and total 
anhydrous salts not to exceed 4.0%.  
(2) No change  
S.13A  Sodium Potassium 
Hexameta -
phosphate  (1) 
Mustard pickles; Relishes  (1) 
Good Manufacturing Practice  
(2) 
Ice milk; Ice milk mix  (2) 
0.5% in accordance with the requirements 
of section B.08.071  
 
(3) 
Infant formula  (3) 
0.05% in the product as consumed, 
calculated as sodium hexametaphosphate.  
If used in combination with sodium 
hexametaphosphate , total amount not to 
exceed 0.05% in the product as consumed, 
calculated as sodium hexametaphosphate.  
(4) 
Sherbet  (4) 
0.75% in accordance with the 
requirements of section B.08.063  
  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     16 (5) 
Unstandardized foods  (5) 
Good Manufacturing Practice  
(6) 
Cream cheese spread; 
Cream cheese spread with 
(naming the added 
ingredients); 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 ingredients)  (6) 
3.5%. If any combination of calcium 
phosphate dibasic, potassium phosphate 
dibasic, potassium phosphate tribasic, 
sodium acid pyrophosphate, sodium 
aluminum phosphate, sodium 
hexametaphosphate, sodium phosphate 
dibasic, sodium phosphate monobasic, 
sodium phosphate tribasic, sodium 
potassium hexametaphosphate, sodium 
pyrophosphate tetrabasic,  calcium citrate, 
potassium citrate, sodium citrate, sodium 
potassium tartrate, sodium tartrate or 
sodium gluconate is used, the amount of 
phosphate salts, calculated as anhydrous 
salts, not to exceed 3.5% and total 
anhydrous salts not to exceed 4.0%.  
  (7) 
A blend of prepared fish and 
prepared meat referred to in 
paragraph B.21.006 ( n) (7) 
0.15% calculated as sodium phosphate, 
dibasic.  If any combination of potassium 
pyrophosphate tetrabasic, potassium 
tripolyphosphate, sodium acid 
pyrophosphate, sodium 
hexametaphosphate, sodium potassium 
hexametaphosphate, sodium  potassium 
tripolyphosphate, sodium pyrophosphate 
tetrabasic, sodium tripolyphosp hate or 
sodium pyrophosphate tribasic is used, 
total added phosphate not to exceed 0.4%, 
calculated as sodium phosphate, dibasic.  
(8) 
Ice cream mix; Ice cream  (8) 
0.5% in accordance with the requirements 
of section B.08.061  
S.14 Sodium Potassium 
Tartrate  (1) 
Cream cheese spread; Cream 
cheese spread with (naming 
the added ingredients); 
Processed cheese food; 
Processed cheese food with 
(naming the added 
ingredients); Process ed cheese 
spread; Processed cheese 
spread with (naming the added 
ingredients); Processed 
(naming the variety) cheese; (1) 
4.0%. If any combination of calcium 
phosphate dibasic, potas sium phosphate 
dibasic, potassium phosphate tribasic, 
sodium acid pyrophosphate, sodium 
aluminum phosphate, sodium 
hexametaphosphate, sodium phosphate 
dibasic, sodium phosphate monobasic, 
sodium phosphate tribasic, sodium 
potassium hexametaphosphate, sodiu m 
pyrophosphate tetrabasic,  calcium citrate, 
potassium citrate, sodium citrate, sodium  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     17 Processed (naming the variety) 
cheese with (naming the added 
ingredients)  potassium tartrate, sodium tartrate or 
sodium gluconate is used, the amount of 
phosphate salts, calculated as anhydrous 
salts, not to exceed 3.5% and total 
anhydrous sa lts not to exceed 4.0%.  
(2) No change  
S.14A  Sodium Potassium 
Tripolyphosphate  A blend of prepared fish and 
prepared meat referred to in 
paragraph B.21.006 ( n) 
 
 0.15% calculated as sodium phosphate, 
dibasic.   If any combination of potassium 
pyrophosphate tetrabasic, potassium 
tripolyphosphate, sodium acid 
pyrophosphate, sodium 
hexametaphosphate, sodium potassium 
hexametaphosphate, sodium potassium 
tripolyphosphat e, sodium pyrophosphate 
tetrabasic, sodium tripolyphosp hate or 
sodium pyrophosphate tribasic is used, 
total added phosphate not to exceed 0.4%, 
calculated as sodium phosphate, dibasic.  
S.15 Sodium 
Pyrophosphate, 
tetrabasic  (1) 
Cream cheese spread; Cream 
cheese spread with (naming 
the added ingredients); 
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 
ingredients)  (1) 
3.5%. If any combination of calcium 
phosphate dibasic, potassium phosphate 
dibasic, potassium phosphate tribasic, 
sodium acid pyrophosphate, sodium 
aluminum phosphate, sodium 
hexametaphosphate, sodium phosphate 
dibasic, sodium phosphate monobasic, 
sodium phosphate tribasic, sodium 
potassium hexametaphosphate, sodium 
pyrophosphate tetrabasic,  calcium citrate, 
potassium citrate, sodium citrate, sodium 
potassium tartrate, sodium tartrate or 
sodium gluconate is used, the amount of 
phosphate salts, calculated as anhydrous 
salts, not to exceed 3.5% and total 
anhydrous salts not to exceed 4.0%.  
 
(2)  No change  
(3) 
A blend of prepared fish and 
prepared meat referred to in 
paragraph B.21.006 ( n) (3) 
0.15% calculated as sodium phosphate, 
dibasic.   If any combination of potassium 
pyrophosphate tetrabasic, potassium 
tripolyphosphate, sodium acid 
pyrophosphate, sodium 
hexametaphosphate, sodium potassium 
hexametaphosphate, sodiu m potassium 
tripolyphosphate, sodium pyrophosphate 
tetrabasic, sodium tripolyphosp hate or  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     18 sodium pyrophosphate tribasic is used, 
total added phosphate not to exceed 0.4%, 
calculated as sodium phosphate, dibasic . 
S.15A 
 
 
 
 
 Sodium 
pyrophosphate, 
tribasic  A blend of prepared fish and 
prepared meat referred to in 
paragraph B.21.006 ( n) 
 0.15% calculated as sodium phosphate, 
dibasic.   If any combination of potassium 
pyrophosphate tetrabasic, potassium 
tripolyphosphate, sodium acid 
pyrophosphate, sodium 
hexame taphosphate, sodium potassium 
hexametaphosphate, sodium potassium 
tripolyphosphate, sodium pyrophosphate 
tetrabasic, sodium tripolyphosp hate or 
sodium pyrophosphate tribasic is used, 
total added phosphate not to exceed 0.4%, 
calculated as sodium phosphate,  dibasic.  
S.15B  Sodium Stearoyl -
2-Lactylate  (1) 
Icing and icing mixes  (1) 
0.4% of dry ingredient weight  
(2) 
Fillings and filling mixes  (2) 
0.5% of dry ingredient weight  
(3) 
Puddings and pudding mixes  (3) 
0.2% of the finished product  
(4) 
Sour cream substitutes  (4) 
1.0% of dry ingredient weight  
(5) 
Vegetable oil creaming 
agents  (5) 
2.0% of dry ingredient weight  
(6) 
Batter mix  (6) 
0.75% of dry ingredient weight  
(7) 
Unstandardized cream -
based liquors  (7) 
0.35% of the finished product  
(8) 
French dressing; Salad 
dressing  (8) 
0.4% of the finished product  
(9) 
Soups  (9) 
0.2% of the finished product  
S.15C  Sodium Stearate  (1) 
Fillings; Icings; 
Unstandardized bakery 
products; Unstandardized 
confectionery  (1) 
Good Manufacturing Practice  
S.16 Sodium Tartrate  (1)  
Cream cheese spread; Cream 
cheese spread with (naming 
the added ingredients); 
Processed cheese food; 
Processed cheese food with 
(naming the added (1) 
4.0%. If any combination of calcium 
phosphate dibasic, potassium phosphate 
dibasic, potassium phosphate tribasic, 
sodiu m acid pyrophosphate, sodium 
aluminum phosphate, sodium 
hexametaphosphate, sodium phosphate  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     19 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 
ingredients)  dibasic, sodium phosphate monobasic, 
sodium phosphate tribasic, sodium 
potassium hexametaphosphate, sodium 
pyrophosphate tetrabasic,  calcium citrate, 
potassium cit rate, sodium citrate, sodium 
potassium tartrate, sodium tartrate or 
sodium gluconate is used, the amount of 
phosphate salts, calculated as anhydrous 
salts, not to exceed 3.5% and total 
anhydrous salts not to exceed 4.0%.  
S.16A Sodium 
Tripolyphosphate  A blend of prepared fish and 
prepared meat referred to in 
paragraph B.21.006 ( n) 0.15% calculated as sodium phosphate, 
dibasic.   If any combination of potassium 
pyrophosphate tetrabasic, potassium 
tripolyphosphate, sodium acid 
pyrophosphate, sodium 
hexameta phosphate, sodium potassium 
hexametaphosphate, sodium potassium 
tripolyphosphate, sodium pyrophosphate 
tetrabasic, sodium tripolyphosp hate or 
sodium pyrophosphate tribasic is used, 
total added phosphate not to exceed 0.4%, 
calculated as sodium phosphate, dibasic.  
 
Modifications to List 8 – List of Permitted Food Additives with Other Generally Accepted 
Uses  
Item 
No. Column 1  
Additive  Column 2 
Permitted in or 
Upon  Column 3  
Purpose of Use  Column 4  
Maximum Level of Use and 
Other Conditions  
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  To reduce processing 
losses and to reduce 
thaw drip  Total added phosphate not to 
exceed 0.5%, calculated as 
sodium phosphate, dibasic  
P.5.2  Potassium 
Tripolyphosphate  Frozen clams; 
Frozen cooked 
shrimp; Frozen 
crab; Frozen fish 
fillet s; Frozen 
lobster; Frozen 
minced fish; 
Frozen shrimp; 
Frozen squid  To reduce processing 
losses and to reduce 
thaw drip  Total added phosphate not to 
exceed 0.5%, calculated as 
sodium phosphate, dibasic  
S.1.1  Sodium Acid Frozen clams; To reduce processing Total added phosphate not to  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     20 Pyrophosphate  Frozen c ooked 
shrimp; Frozen 
crab; Frozen fish 
fillets; Frozen 
lobster; Frozen 
minced fish; 
Frozen shrimp; 
Frozen squid  losses and to reduce 
thaw drip  exceed 0.5%, calculated as 
sodium phosphate, dibasic  
(2) REMOVE item (2) from list.  It has been merged with item 1 above.  
S.3A  Sodium Carbonate  In combination 
with sodium 
hexametaphospha
te or sodium 
potassium 
hexametaphospha
te, 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  To reduce 
processing losses 
and to reduce thaw 
drip 15% of the combination of 
sodium carbonate and one of 
sodium hexametaphosphate or 
sodium potassium 
hexametaphosphate, or bo th  
 
 
(2) REMOVE item (2) from list.  It has been merged with item 1 above.  
S.6 Sodium Hexameta -
phosphate   (1) 
Beef blood   (1) 
Anti-coagulant   (1) 
0.2%.  If used in combination 
with sodium potassium 
hexametaphosphate , the total 
amount not to exceed 0.2%, 
calculated as sodium 
hexametaphosphate.  
(2) 
Frozen clams; 
Frozen cooked 
shrimp; Frozen 
crab; Frozen 
fish fillets; 
Frozen lobster; 
Frozen minced 
fish; Frozen 
shrimp; Frozen 
squid  
 
 
 (2) 
To reduce processing 
losses and to reduce 
thaw drip  (2) 
Total added phosphate not to 
exceed 0.5%, calculated as 
sodium phosphate, dibasic   
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     21 (3) 
Gelatin intended 
for 
marshmallow 
compositions  (3) 
Whipping agent  (3) 
2%.  If used in combination 
with sodium potassium 
hexametaphosphate , the total 
amount not to exceed 2%, 
calculated as sodium 
hexametaphosphate.  
(4) REMOVE item (4) from list.  It has been merged with item 2 above.  
S.7 Sodium Phosphate, 
dibasic  (1) 
Glaze for 
frozen fish  (1) 
To prevent cracking of 
glaze  (1) 
Good Manufacturing Practice  
(2) No change  
S.7.01  Sodium Potassium 
Hexameta phosphate  (1)  
Beef blood  (1) 
Anti -coagulant  (1) 
0.2% calculated as sodium 
hexametaphosphate.  If used 
in combination with sodium 
hexametaphosphate , the total 
amount not to exceed 0.2%, 
calculated as sodium 
hexametaphosphate.   
(2) 
Frozen clams; 
Frozen cooked 
shrimp; Frozen 
crab; Frozen 
fish fillets; 
Frozen lobster; 
Frozen minced 
fish; Frozen 
shrimp; Frozen 
squid  
 
 (2) 
To reduce processing 
losses and to reduce 
thaw drip  (2) 
Total added phosphate not to 
exceed 0.5%, calculated as 
sodium phosphate, dibasic  
(3) 
Gelatin 
intended for 
marshmallow 
compositions  (3) 
Whipping agent  (3) 
2% calculated as sodium 
hexametaphosphate.  If used 
in combination wit h sodium 
potassium 
hexametaphosphate, the total 
amount not to exceed 2%, 
calculated as sodium 
hexametaphosphate.  
S.7.02  Sodium Potassium 
tripolyphosphate  Frozen clams; 
Frozen cooked 
shrimp; Frozen 
crab; Frozen 
fish fillets; 
Frozen lobster; To reduce processing 
losses and to reduce 
thaw drip  Total added phosphate not to 
exceed 0.5%, calculated as 
sodium phosphate, dibasic   
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     22 Frozen minced 
fish; Frozen 
shrimp; Frozen 
squid  
S.7.1  Sodium 
Pyrophosphate, 
tetrabasic  Frozen clams; 
Frozen cooked 
shrimp; Frozen 
crab;  Frozen 
fish fillets; 
Frozen lobster; 
Frozen minced 
fish; Frozen 
shrimp; Frozen 
squid  To reduce processing 
losses and to reduce 
thaw drip  Total added phosphate not to 
exceed 0.5%, calculated as 
sodium phosphate, dibasic  
(2) Has been merged with item 1 above.  This row is to be removed.  
S.7.2  Sodium 
Pyrophosphate, 
tribasic  Frozen clams; 
Frozen cooked 
shrimp; Frozen 
crab; Frozen 
fish fillets; 
Frozen lobster; 
Frozen minced 
fish; Frozen 
shrimp; Frozen 
squid  To reduce processing 
losses and to reduce 
thaw dr ip Total added phosphate not to 
exceed 0.5%, calculated as 
sodium phosphate, dibasic  
S.11 Sodium 
Tripolyphosphate  Frozen clams; 
Frozen cooked 
shrimp; Frozen 
crab; Frozen 
fish fillets; 
Frozen lobster; 
Frozen minced 
fish; Frozen 
shrimp; Frozen 
squid  To reduce processing 
losses and to reduce 
thaw drip  Total added phosphate not to 
exceed 0.5%, calculated as 
sodium phosphate, dibasic  
 
 
(2) and (3) have been merged with item 1 above.  These rows are to be 
removed.  
T.5 Removed. See NOM -0048 . 
 
Modifications to List 10 – List of Permitted pH Adjusting Agents, Acid -Reacting Materials 
and Water Correcting Agents  
Item 
No. Column 1  
Additive  Column 2  
Permitted in or Upon  Column 3  
Maximum Level of Use and Other 
Conditions  
P.10A  Potassium Phosphate, 
tribasic  (1) 
Ale; Beer; Malt liquor; (1) 
Good Manufacturing Practice   
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     23 Porter; Stout  
(2) 
Unstandardized foods  (2) 
Good Manufacturing Practice  
P.13 Potassium 
Tripolyphosphate  Unstandardized foods  Good Manufacturing Practice  
S.19A  Sodium Potassium 
Hexametaphosphate  Unstandardized foods  Good Manufacturing Practice  
S.20A  Sodium Potassium 
Tripolyphosphate  Unstandardized foods  Good Manufacturing Practice  
 
List of Modifications to List 12 – List of Permitted Sequestering Agents  
Item 
No. Column 1  
Additive  Column 2  
Permitted in or Upon  Column 3  
Maximum Level of Use and Other 
Conditions  
P.2 Potassium Phosphate, 
monobasic  Same foods as listed for 
Sodium Phosphate, dibasic  Same levels and conditions as listed 
for Sodium Phosphate, dibasic  
P.3  Potassium 
Pyrophosphate, 
tetrabasic  (1) 
Injection or cover solution for 
the curing of poultry or 
poultry meat   (1) 
Good Manufacturing Practice.   
Total added phosphate in the cured 
poultry or cured poultry meat not to 
exceed 0.5%, calculated as sodium 
phosphate, dibasic.   
If the cured poultry or cured poultry 
meat containing added phosphate is 
cooked solid cut poultry meat, it 
must contain a meat p rotein content 
of not less than 12%.  
If the cured poultry or cured poultry 
meat containing added phosphate is 
uncooked solid cut poultry meat, it 
must contain a meat protein content 
of not less than 10%.  
A bone or visible fat layer shall not 
be included in  the calculation used 
to determine the meat protein 
content of the cooked or uncooked 
solid cut poultry meat.  
(2) 
Pumping pickle for the curing 
of pork, beef and lamb  cuts  (2) 
Good Manufacturing Practice.   
Total added phosphate in the cured 
pork, beef  or lamb cut not to exceed 
0.5%, calculated as sodium 
phosphate, dibasic.   
Except for side bacon, Wiltshire 
bacon, pork jowls, salt pork and salt 
beef, if the cured pork, beef or lamb  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     24 cut containing added phosphate is 
cooked solid cut meat, it must 
contai n a meat protein content of 
not less than 12%.  
Except for side bacon, Wiltshire 
bacon, pork jowls, salt pork and salt 
beef, if the cured pork, beef or lamb 
cut containing added phosphate is 
uncooked solid cut meat, it must 
contain a meat protein content of  
not less than 10%.  
A bone or visible fat layer shall not 
be included in the calculation used 
to determine the meat protein 
content of the cooked or uncooked 
solid cut meat.  
(3) 
Prepared meat for which a 
minimum total protein content 
or a minimum meat protein 
content is prescribed in 
Division 14; Prepared meat 
by-product for which a 
minimum total protein content 
or a minimum meat protein 
content is prescribed in 
Division 14; Prepared poultry 
meat for which a minimum 
total protein content or a 
minimum me at protein 
requirement is prescribed in 
Division 22; Prepared poultry 
meat by -product for which a 
minimum total protein content  
or a minimum meat protein 
requirement is prescribed in 
Division 22  (3) 
Total added phosphate not to exceed 
0.5%, calculated as sodium 
phosphate, dibasic.  
(4) 
Solid cut meat except side 
bacon, Wiltshire bacon, pork 
jowls, salt pork and salt beef  (4) 
Total added phosphate not to exceed 
0.5%, calculated as sodium 
phosphate, dibasic.   
If cooked, the solid cut meat 
containing adde d phosphate must 
contain a meat protein content of 
not less than 12%.  
If uncooked, the solid cut meat 
containing added phosphate must 
contain a meat protein content of  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     25 not less than 10%.  
A bone or visible fat layer shall not 
be included in the calculation used 
to determine the meat protein 
content of the cooked or uncooked 
solid cut meat.  
(5) 
Side bacon; Wiltshire bacon; 
Pork jowls; Salt pork; Salt 
beef  (5) 
Total added phosphate not to exceed 
0.5%, calculated as sodium 
phosphate, dibasic.  
(6) 
Solid cut poultry meat  (6) 
Total added phosphate not to exceed 
0.5%, calculated as sodium 
phosphate, dibasic.   
If cooked, the solid cut poultry meat 
containing added phosphate must 
contain a meat protein content of 
not less than 12%.  
If uncooked, the solid cut poultry 
meat containing added phosphate 
must contain a meat protein content 
of not less than 10%.  
A bone or visible fat layer shall not 
be included in the calculation used 
to determine the meat protein 
content of the cooked or uncooked 
solid cut poultry meat.  
(7) 
Meat tenderizers  (7)  
Good Manufacturing Practice  
(8)  
Canned seafoods  
  (8) 
Total added phosphate not to exceed 
0.5%, calculated as sodium 
phosphate, dibasic  
P.4 Potassium Phosphate, 
dibasic  (1) 
Injection or cover solution for 
the curing of poultry or 
poultry meat   (1) 
Good Manufacturing Practice.   
Total added phosphate in the cured 
poultry or cured poultry meat not to 
exceed 0.5%, calculated as sodium 
phosphate, dibasic.   
If the cured poultry or cured poultry 
meat containing added phosphate is 
cooked solid cut poultry meat, it 
must contain a meat protein content 
of not less than 12%.  
If the cured poultry or cured poultry 
meat containing added phosphate is 
uncooked solid cut poultry meat, it 
must contain a meat protein content  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     26 of not less than 10%.  
A bone or visible fat layer shall not 
be included in the calculation used 
to determine the meat protein 
content of the cooked or uncooked 
solid cut poultry meat.  
 
(2) 
Pumping pickle for the curing 
of pork, beef and lamb  cuts  (2) 
Good Manufacturing Practice.   
Total added phosphate in the cured 
pork, beef or lamb cut not to exceed 
0.5%, calculated as sodium 
phosphate, dibasic.   
Except for side bacon, Wiltshire 
bacon, pork jowls, salt pork and salt 
beef, if the cured pork, beef or lamb 
cut containing added phosphate is 
cooked solid cut meat, it must 
contain a meat protein content of 
not less than 12%.  
Except for side bacon, Wiltsh ire 
bacon, pork jowls, salt pork and salt 
beef, if the cured pork, beef or lamb 
cut containing added phosphate is 
uncooked solid cut meat, it must 
contain a meat protein content of 
not less than 10%.  
A bone or visible fat layer shall not 
be included in the  calculation used 
to determine the meat protein 
content of the cooked or uncooked 
solid cut meat.  
(3) 
Prepared meat for which a 
minimum total protein content 
or a minimum meat protein 
content is prescribed in 
Division 14; Prepared meat 
by-product for which a 
minimum total protein content 
or a minimum meat protein 
content is prescribed in 
Division 14; Prepa red poultry 
meat for which a minimum 
total protein content or a 
minimum meat protein 
requirement is prescribed in 
Division 22; Prepared poultry (3) 
Total added phosphate not to exceed 
0.5%, calculated as sodium 
phosphate, dibasic.   
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     27 meat by -product for which a 
minimum total protein content  
or a minimum meat protein 
requirement is prescribed i n 
Division 22  
(4) 
Solid cut meat except side 
bacon, Wiltshire bacon, pork 
jowls, salt pork and salt beef  (4) 
Total added phosphate not to exceed 
0.5%, calculated as sodium 
phosphate, dibasic.   
If cooked, the solid cut meat 
containing added phosphate must 
contain a meat protein content of 
not less than 12%.  
If uncooked, the solid cut meat 
containing added phosphate must 
contain a meat protein content of 
not less than 10%.  
A bone or visible fat layer shall not 
be included in the calculation used 
to determine the meat protein 
content of the cooked or uncooked 
solid cut meat.  
(5) 
Side bacon; Wiltshire bacon; 
Pork jowls; Salt pork; Salt 
beef  (5) 
Total added phosphate not to exceed 
0.5%, calculated as sodium 
phosphate, dibasic.  
(6) 
Solid cut poultry meat  (6) 
Total added phosphate not to exceed 
0.5%, calculated as sodium 
phosphate, dibasic.   
If cooked, the solid cut poultry meat 
containing add ed phosphate must 
contain a meat protein content of 
not less than 12%.  
If uncooked, the solid cut poultry 
meat containing added phosphate 
must contain a meat protein content 
of not less than 10%.  
A bone or visible fat layer shall not 
be included in the cal culation used 
to determine the meat protein 
content of the cooked or uncooked 
solid cut poultry meat.  
(7) 
Meat tenderizers  (7)  
Good Manufacturing Practice   
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     28 P.5 Potassium 
Tripolyphosphate  (1) 
Same foods as listed for 
Potassium Pyrophosphate, 
tetrabasic  (1) 
Same levels and conditions as listed 
for Potassium Pyrophosphate, 
tetrabasic  
(2) 
Unstandardized foods  (2) 
Good Manufacturing Practice  
S.1 Sodium Acid 
Pyrophosphate  (1) 
Same foods as listed for 
Potassium Pyrophosphate,  
tetrabasic  (1) 
Same levels and conditions as listed 
for Potassium Pyrophosphate, 
tetrabasic  
(2) 
Unstandardized foods  (2) 
Good Manufacturing Practice  
(3) 
Ice cream mix; Ice milk mix  (3) 
Good Manufacturing Practice  
S.3 Sodium 
Hexametaphosphate  (1) 
Same foods as listed for 
Potassium Pyrophosphate,  
tetrabasic  (1) 
Same levels and conditions as listed 
for Potassium Pyrophosphate, 
tetrabasic  
(2) 
Unstandardized foods  (2 ) 
Good Manufacturing Practice  
(3) 
Ice cream mix; Ice milk mix  (3) 
Good Manufacturing Practice  
(4)  
Liquid whey destined for the 
manufacture of concentrated 
or dried whey products  (4)  
800 p.p.m. in the concentrated or 
dried whey products.  If used in 
combination with sodium -potassium 
hexametaphosphate, the total 
amount not to exceed 800 p.p.m. in 
the co ncentrated or dried whey 
product, calculated as sodium 
hexametaphosphate.  
S.4 Sodium Phosphate, 
dibasic  (1) 
Injection or cover solution for 
the curing of poultry or 
poultry meat   (1) 
Good Manufacturing Practice.   
Total added phosphate in the cured 
poult ry or cured poultry meat not to 
exceed 0.5%, calculated as sodium 
phosphate, dibasic.   
If the cured poultry or cured poultry 
meat containing added phosphate is 
cooked solid cut poultry meat, it 
must contain a meat protein content 
of not less than 12%.  
If the cured poultry or cured poultry 
meat containing added phosphate is 
uncooked solid cut poultry meat, it  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     29 must contain a meat protein content 
of not less than 10%.  
A bone or visible fat layer shall not 
be included in the calculation used 
to determine the m eat protein 
content of the cooked or uncooked 
solid cut poultry meat.  
(2) 
Pumping pickle for the curing 
of pork, beef and lamb cuts  (2) 
Good Manufacturing Practice.   
Total added phosphate in the cured 
pork, beef or lamb cut not to exceed 
0.5%, calculated as sodium 
phosphate, dibasic.   
Except for side bacon, Wiltshire 
bacon, pork jowls, salt pork and salt 
beef, if the cured pork, beef or lamb 
cut containing added phosp hate is 
cooked solid cut meat, it must 
contain a meat protein content of 
not less than 12%.  
Except for side bacon, Wiltshire 
bacon, pork jowls, salt pork and salt 
beef, if the cured pork, beef or lamb 
cut containing added phosphate is 
uncooked solid cut me at, it must 
contain a meat protein content of 
not less than 10%.  
A bone or visible fat layer shall not 
be included in the calculation used 
to determine the meat protein 
content of the cooked or uncooked 
solid cut meat.  
(3) 
Prepared meat for which a 
minimum total protein content 
or a minimum meat protein 
content is prescribed in 
Division 14; Prepared meat 
by-product for which a 
minimum total protein content 
or a minimum meat protein 
content is prescribed in 
Division 14; Prepa red poultry 
meat for which a minimum 
total protein content or a 
minimum meat protein 
requirement is prescribed in 
Division 22; Prepared poultry (3) 
Total added phosphate not to exceed 
0.5%, calculated as sodium 
phosphate, dibasic.   
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     30 meat by -product for which a 
minimum total protein content  
or a minimum meat protein 
requirement is prescribed i n 
Division 22  
(4) 
Solid cut meat except side 
bacon, Wiltshire bacon, pork 
jowls, salt pork and salt beef  (4) 
Total added phosphate not to exceed 
0.5%, calculated as sodium 
phosphate, dibasic.   
If cooked, the solid cut meat 
containing added phosphate must 
contain a meat protein content of 
not less than 12%.  
If uncooked, the solid cut meat 
containing added phosphate must 
contain a meat protein content of 
not less than 10%.  
A bone or visible fat layer shall not 
be included in the calculation used 
to determine the meat protein 
content of the cooked or uncooked 
solid cut meat.  
(5) 
Side bacon; Wiltshire bacon; 
Pork jowls; Salt pork; Salt 
beef  (5) 
Total added phosphate not to exceed 
0.5%, calculated as sodium 
phosphate, dibasic.  
(6) 
Solid cut poultry meat  (6) 
Total added phosphate not to exceed 
0.5%, calculated as sodium 
phosphate, dibasic.   
If cooked, the solid cut poultry meat 
containing add ed phosphate must 
contain a meat protein content of 
not less than 12%.  
If uncooked, the solid cut poultry 
meat containing added phosphate 
must contain a meat protein content 
of not less than 10%.  
A bone or visible fat layer shall not 
be included in the cal culation used 
to determine the meat protein 
content of the cooked or uncooked 
solid cut poultry meat.  
(7) 
Meat tenderizers  (7)  
Good Manufacturing Practice  
(8) 
Unstandardized foods  (8) 
Good Manufacturing Practice   
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     31 (9) 
Ice cream mix; Ice milk mix; 
Sherbet  (9) 
Good Manufacturing Practice  
S.5 Sodium Phosphate, 
monobasic  Same foods as listed for 
Sodium Phosphate, dibasic  Same levels and conditions as listed 
for Sodium Phosphate, dibasic  
S.5.1  Sodium Potassium  
Hexametaphosphate  (1) 
Same foods as listed for 
Potassium Pyrophosphate,  
tetrabasic  (1) 
Same levels and conditions as listed 
for Potassium Pyrophosphate, 
tetrabasic  
(2) 
Unstandardized foods  (2 ) 
Good Manufacturing Practice  
(3) 
Ice cream mix; Ice milk mix  (3) 
Good Manufacturing Practice  
(4)  
Liquid whey destined for the 
manufacture of concentrated 
or dried whey products  (4)  
800 p.p.m. in the concentrated or 
dried whey products, calculated as 
sodium hexametaphosphate.  If used 
in combination with sodium 
hexametaphosphate, the total 
amount not to exceed 800 p.p.m. in 
the concentrated or dried whey 
product, calculated as sodium 
hexametaphosphate.  
S.5.2  Sodium Potassium 
Tripolyphosphate  (1) 
Same foods as listed for 
Potassium Pyrophosphate, 
tetrabasic  (1) 
Same levels and conditions as listed 
for Potassium Pyrophosphate, 
tetrabasic  
(2) 
Unstandardized foods  (2) 
Good Manufacturing Practice  
S.6 Sodium 
Pyrophosphate, 
tetrabasic  (1) 
Same foods as listed for 
Potassium Pyrophosphate, 
tetrabasic  (1) 
Same levels and conditions as listed 
for Potassium Pyrophosphate, 
tetrabasic  
(2)  
Unstandardized foods  (2) 
Good Manufacturing Practice  
(3)  
Ice cream mix; Ice milk mix; 
Sherbet  (3) 
Good Manufacturing Practice  
S.6.1  Sodium 
Pyrophosphate, 
tribasic  (1) 
Same foods as listed for 
Potassium Pyrophosphate, 
tetrabasic  (1) 
Same levels and conditions as listed 
for Potassium Pyrophosphate, 
tetrabasic  
(2) 
Unstandardized foods  (2) 
Good Manufacturing Practice  
S.7 
 Sodium  
Tripolyphosphate  (1) 
Same foods as listed for 
Potassium Pyrophosphate, (1) 
Same levels and conditions as listed 
for Potassium Pyrophosphate,  
Notice of Modification to the Lists of Permitted  Food Additives  to Enable the Use of Tripotassium Phosphate (Potassium 
Phosphate, Tribasic), Potassium Tripolyphosphate, Sodium Potassium Tripolyphosphate and Sodium Potassium 
Hexametaphosphate in Various Standardized and Unstandardized Foods   
Bureau of Ch emical Safety, Food Directorate, Health Products and Food Branch     32 tetrabasic  tetrabasic  
(2) 
Unstandardized foods  (2) 
Good Manufacturing Practice  
T.1 Removed.  See NOM -0048 .  
 
Modifications to List 13 – List of Permitted Starch -Modifying Agents  
Item 
No. Column 1  
Additive  Column 2  
Permitted in or Upon  Column 3  
Maximum Level of Use and Other 
Conditions  
P.3A  Potassium 
Tripolyphosphate  Starch  Total residual phosphate not to 
exceed 0.4%, calculated as 
Phosphorus  
S.6A  Sodium Potassium  
Tripolyphosphate  Starch  Total residual phosphate not to 
exceed 0.4%, calculated as 
Phosphorus  
S.7A  Sodium 
Tripolyphosphate  Starch  Total residual phosphate not to 
exceed 0.4%, calculated as 
Phosphorus