加拿大食品农药残留要求.pptVIP

TABLE V - (concluded) FOOD ADDITIVES THAT MAY BE USED AS FOOD ENZYMES Column I Column II Column III Column IV Item No. Additive Permitted Source Permitted in or Upon Maximum Level of Use 27-4-78 R.1 Rennet Aqueous extracts (1) Cheese; Cottage (1) Good Manufacturing Practice from fourth stomach of calves, kids, or lambs cheese; Cream cheese; Cream cheese with (added named ingredients); Cream cheese spread; Cream cheese spread with (added named ingre- dients); sour cream 16-11-78 (2) Unstandardized (2) Good Manufacturing Practice milk based dessert preparations 14-12-89 T.1 Trypsin Pancreas of the (1) Hydrolyzed (1) Good Manufacturing Practice hog (Sus scrofa) animal, milk and vegetable proteins 3-4-03 X.1 Xylanase Aspergillus Bread; Flour; Whole Good Manufacturing Practice oryzae Fa 1-1 wheat flour (pA2X1T1) 260 260, April 3, 2003 Replaces page 260, November 28, 1991 A.1 A.2 TABLE VI FOOD ADDITIVES THAT MAY BE USED AS FIRMING AGENTS Item Column I Column II Column III No. Additive Aluminum Sulphate Permitted in or Upon (1) Canned crabmeat, lobster, salmon, shrimp and tuna; Maximum Level of Use (1) Good Manufacturing Practice Pickles and relishes (2) Unstandardized foods (2) Good Manufacturing Practice Ammonium Aluminum Sulphate (1) Pickles and relishes (2) Unstandardized foods (1) Good Manufacturing Practice (2) Good Manufacturing Practice 14-7-66 C.1 Calcium Chloride (1) Canned apples (2) Canned grapefruit (1) 0.026% calculated as calcium (2) 0.035% calculated as calcium in accordance with subparagraph B.11.101(c)(vii) (3) (named variety) cheese; Cheddar cheese (4) Cottage cheese (5) Glaze of frozen fish (6) Olives (3) 0.02% of the milk and milk products used (4) Good Manufacturing Practice (5) Good Manufacturing Practice (6) 1.5% of the brine 26-8-93 18-10-79 (7) Pickles and relishes (8) Tomatoes; Canned vegetables (naming the vegetable); Frozen apples (9) Unstandardized foods (7) 0.4% (8) 0.026% calculated as c