. /.  WORLD TRADE  
ORGANIZATION  G/SPS/N/CAN/205/Add.1 
22 November 2005 
 (05-5517) 
Committee on Sanitary a nd Phytosanitary Measures Original:   English/ 
 French 
 
 
 
NOTIFICATION  
 
Addendum  
 
 
 The following communication, received 18 November  2005, is being circulated at the request 
of the Delegation of Canada.  
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 Regulations Amending the Food and Drug Regulations (1170 -  Food Additives)
  
 
Provision currently exists in the Food and Drug Regulations  for the use of various food 
additives in a wide variety of foods. Health Canada  has received submissions to request amendments 
to the Regulations to permit new uses of the follo wing food additives that are already listed in the 
Tables to Division 16 of Part B of these Regulations:  
- disodium ethylene-diamine-tetraacetate (EDTA) to stabilize the viscosity of aqueous 
suspensions of colour lake pigments for use in coating confectionery tablets at a 
maximum level of use of 1 per cent of the colour preparation;  
- disodium EDTA and calcium disodium EDTA in pasteurized sous-vide  potatoes to 
stabilize the colour of the potatoes at a maximum level of use of 100 parts per million (p.p.m.), singly or in combination;  
- sodium stearoyl-2-lactylate as an emulsi fying agent in puddings and pudding mixes, 
salad dressings, French dressing, and soups at maximum levels of use of 0.2 per cent, 
0.4 per cent and 0.2 per cent of the finished product, respectively;  
- sodium erythorbate and sodium  tripolyphosphate in canned clams, the first substance 
to stabilize the colour and the second one to tenderize the products, at maximum levels of use of 350 p.p.m. and 5,000 p.p.m., respectively;  
- sodium tripolyphosphate as a sequestering agent in canned whelks at a maximum 
level of use of 0.5 per cent, calculated as sodium phosphate, dibasic, when used singly 
or in combination with sodium acid pyr ophosphate or sodium hexametaphosphate, or 
both;  
- to increase the levels of use of potassium sorbate and calcium propionate in soft flour 
tortillas in order to extend the durable life  of these foods without the use of special 
packaging materials; their respective leve ls of use are increased from 1,000 p.p.m. 
and 2,000 p.p.m. to 5,000 p.p.m. and 4,000 p.p.m.;  G/SPS/N/CAN/205/Add.1 
Page 2  
 
- talc as a dusting agent in the manufacture of chewing gum at a maximum level of use 
consistent with good manufacturing practice.  
Evaluation of available data supports the safet y and effectiveness of these food additives in 
the specific uses described above. These amendments to  the Regulations permit the use of the above 
noted additives in the specified foods at the prescrib ed maximum levels of use. In addition, because 
the data demonstrated the safety of the use of s odium tripolyphosphate in all canned seafoods, the use 
of this sequestering agent in all canned seafoods is allowed.  
Note: Notification G/SPS/N/CAN/205 replaces notifications G/SPS/N/CAN/176, 
G/SPS/N/CAN/184, and G/SPS/N/CAN/185.  
 The full text of this addendum (fi nal rule) can be downloaded from: 
http://canadagazette.gc.ca/partII/2005/20051116/pdf/g2-13923.pdf
 or requested from: 
 Canadian Enquiry Point 
Standards Council of Canada 
200-270 Albert Street Ottawa, Ontario K1P 6N7 Tel.:  (613) 238-3222 
Fax.:  (613) 569-7808 
E-mail:  info@scc.ca 
 
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