Former - Food additives
Definitions
Food additive
A food additive is any substance the use of which results, or may reasonably be expected to result, in it or its by-products becoming a part of or affecting the characteristics of a food [B.01.001(1), FDR].
Food additive categories
There are fifteen lists of permitted food additives, which are housed on the Health Canada website, and organized by major functional categories:
- anti-caking agents
- bleaching, maturing and dough conditioning agents
- colouring agents
- emulsifying, gelling, stabilizing or thickening agents
- food enzymes
- firming agents
- glazing and polishing agents
- food additives with other generally accepted uses
- sweeteners
- pH adjusting agents, acid reacting materials or water correcting agents
- preservatives (Classes I-IV)
- Part 1 - Class 1 - curing preservatives
- Part 2 - Class 2 - antibacterial
- Part 3 - Class 3 - antifungal and antimycotic
- Part 4 - Class 4 - antioxidants
- sequestering agents
- starch modifying agents
- yeast foods
- carrier or extraction solvents
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