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Food and Nutrition

12. List of Permitted Sequestering Agents (Lists of Permitted Food Additives)

This List of Permitted Sequestering Agents sets out authorized food additives that are used to control the availability of cations. It is incorporated by reference in the Next link will take you to another Web site Marketing Authorization for Food Additives That May Be Used as Sequestering Agents.

Note: A transition guide has been created to provide stakeholders with further information on the Lists of Permitted Food Additives as well as guidance on how to interpret and use these lists.

Supersedes: 2015-04-01
Date issued: 2015-04-14

Access archived versions of this list.

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
A.1 Ammonium Citrate, dibasic Unstandardized foods Good Manufacturing Practice
A.2 Ammonium Citrate, monobasic Unstandardized foods Good Manufacturing Practice
C.1 Calcium Citrate Unstandardized foods Good Manufacturing Practice
C.2 Calcium Disodium Ethylenediaminetetraacetate
(Calcium Disodium EDTA)
(1)
Ale; Beer; Malt liquor; Porter; Stout
(1)
25 p.p.m. calculated as the anhydrous form
(2)
French dressing; Mayonnaise; Salad dressing; Unstandardized dressings; Unstandardized
sauces
(2)
75 p.p.m. calculated as the anhydrous form
(3)
Potato salad; Unstandardized sandwich spreads
(3)
100 p.p.m. calculated as the anhydrous form
(4)
Canned shrimp; Canned tuna
(4)
250 p.p.m. calculated as the anhydrous form
(5)
Canned crabmeat; Canned lobster; Canned salmon
(5)
275 p.p.m. calculated as the anhydrous form
(6)
Margarine
(6)
75 p.p.m. calculated as the anhydrous form
(7)
Canned clams
(7)
340 p.p.m. calculated as the anhydrous form
(8)
Canned legumes except canned green beans, canned peas and canned wax beans
(8)
365 p.p.m. calculated as the anhydrous form in accordance with the requirements of B.11.002
(9)
Canned sea snails; Canned snails
(9)
300 p.p.m. calculated as the anhydrous form
(10) Unstandardized beverage concentrates, except unstandardized dairy beverage concentrates and unstandardized alcoholic beverage concentrates; Unstandardized beverage mixes, except unstandardized dairy beverage mixes and unstandardized alcoholic beverage mixes; Unstandardized beverages, except unstandardized dairy beverages and unstandardized alcoholic beverages (10) 33 p.p.m., as consumed, calculated as the anhydrous form
(11)
Pasteurized sous-vide potatoes
(11)
100 p.p.m., singly or in combination with disodium EDTA, calculated as the anhydrous disodium EDTA form
(12)
Beans; Beans with pork
(12)
365 p.p.m. calculated as the anhydrous form
C.3 Repealed SOR/2012-43, s. 43
C.4 Calcium Phosphate, monobasic (1)
Ice cream mix; Ice milk mix; Sherbet
(1)
Good Manufacturing Practice
(2)
Unstandardized dairy products
(2)
Good Manufacturing Practice
C.5 Calcium Phosphate, tribasic Ice cream mix; Ice milk mix Good Manufacturing Practice
C.6 Calcium Phytate Glazed fruit Good Manufacturing Practice
C.7 Citric Acid (1)
Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product
(1)
Good Manufacturing Practice
(2)
Unstandardized foods
(2)
Good Manufacturing Practice
(3)
Frozen clams; Frozen crab; Frozen crustaceans; Frozen fish; Frozen fish fillets; Frozen lobster; Frozen marine mammals; Frozen minced fish; Frozen molluscs; Frozen shrimp;
Glaze of frozen fish; Prepared fish or prepared meat (Division 21) except in the case of frozen pre-cooked battered or breaded fish products; Preserved fish or preserved meat (Division 21); Other Frozen marine invertebrates
(3)
Good Manufacturing Practice
(4)
Frozen pre-cooked battered or breaded fish products
(4)
0.1% in accordance with the requirements of section B.21.006
D.1 Disodium Ethylenediaminetetraacetate
(Disodium EDTA)
(1)
Dressing and sauces
(1)
70 p.p.m.
(2)
Unstandardized sandwich spreads
(2)
90 p.p.m
(3)
Canned legumes except canned green beans, canned peas and canned wax beans
(3)
165 p.p.m. in accordance with the requirements of B.11.002
(4)
Dried banana products
(4)
265 p.p.m
(5)
Aqueous suspensions of colour lake preparations for use in coating confectionery tablets
(5)
1% of the colour preparation
(6)
Pasteurized sous-vide potatoes
(6)
100 p.p.m., singly or in combination with calcium disodium EDTA, calculated as anhydrous disodium EDTA
(7)
Edible coating for sausages
(7)
80 p.p.m. in the edible coating, calculated on the basis of the whole sausage
(8)
Beans; Beans with pork
(8)
165 p.p.m
D.2 Repealed, SOR/2012-43, s. 45
G.1 Glycine Mono- and diglycerides 0.02%
P.1 Phosphoric Acid Mono- and diglycerides 0.02%
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 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 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 lambá 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, 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 meat protein requirement is prescribed in Division 22; Prepared poultry meat by-product for which a minimum total protein contentá 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 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 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 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 lambá 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, 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 meat protein requirement is prescribed in Division 22; Prepared poultry meat by-product for which a minimum total protein contentá 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 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 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
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.2 Sodium Citrate (1)
Ice cream mix; Ice milk mix; Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product; Sherbet
(1)
Good Manufacturing Practice
(2)
Unstandardized foods
(2)
Good Manufacturing Practice
(3) 
Frozen clams; Frozen crab; Frozen crustaceans; Frozen fish;  Frozen fish fillets; Frozen lobster; Frozen marine mammals; Frozen minced fish; Frozen molluscs; Frozen shrimp;
Glaze of frozen fish; Prepared fish or prepared meat (Division 21); Preserved fish or preserved meat (Division 21); Other Frozen marine invertebrates
(3) 
Good Manufacturing Practice
S.3 Sodium Hexametaphosphate (1)
Same foods as listed for Potassium Pyrophosphate,á 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.á If used in combination with sodium-potassium hexametaphosphate, the total amount not to exceed 800 p.p.m. in the concentrated 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 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 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, 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 meat protein requirement is prescribed in Division 22; Prepared poultry meat by-product for which a minimum total protein contentá 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 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 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)
Unstandardized foods
(8)
Good Manufacturing Practice
(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,á 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.á 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, tetrabasic
(1)
Same levels and conditions as listed for Potassium Pyrophosphate, tetrabasic
(2)
Unstandardized foods
(2)
Good Manufacturing Practice
S.8 Stearyl Citrate Margarine 0.01% of the fat content. If citric acid esters of mono- and di-glycerides, monoglyceride citrate or monoisopropyl citrate, singly or in combination, is also used, the total must not exceed 0.01% of the fat content

Document Reference Numbers: NOM/ADM-0048; NOM/ADM-0046; NOM/ADM-0034C; NOM/ADM-0034