Canada Amends conditions for use of food additives in sour cream

On March 31, 2023, Health Canada issued Document NOM/ADM-0198, amending the list of permitted emulsifiers, gelling agents, stabilizers and thickeners to amend the conditions under which food additives are used in sour cream.

The list lists the permitted uses of certain other food additives in sour cream. For 14 food additives, the list sets out conditions of use in column 3 that limit the total amount of food additive combinations allowed in sour cream. Disodium hydrogen phosphate is not included in this combination of conditions. Dipotassium hydrogen phosphate, approved for sour cream in 2020, should also be excluded.

In addition, column 3 of the list of emulsifiers, gelling agents, stabilizers or thickeners allowed in the French version correctly lists that carcarine and gelatin can each be used separately in sour cream, with a maximum dosage of 0.5%. The maximum amount of the two additives used alone is not listed in the English version of the list.

It is understood that the amendment will take effect from March 31, 2023.