Quebec Organic Reference Standard Appendix A3

 

Appendix A3 : List of substance authorized for processing, handling and storage

The following substances are approved for use in the processing, handling and storage of organic food products in Québec, in accordance with their compliance as to product (identity) and use according to section 8 of the standards.

A3.1 Additives

Substances approved as additives for organic food products shall also be used according to section 8 of the standards and as prescribed in Division 16 of The Food and Drug Regulations and the Food Products Act.

The use of the ingredients in this list is permitted when they cannot be obtained through organic means. All products created through genetic modification are excluded.

This list is not intended to be exhaustive; certification bodies shall therefore determine the acceptability of an unlisted product according to criteria based on: (1) a real need for the product, (2) the product’s environmental impact, (3) the product’s quality, and (4), the product’s toxicity.

Common Name(s) Status Origin and usage annotation
Agar P As a thickener
Alginates P Forms of sodium and potassium.
Alginic acid P Thickening and gelling agent.
Ammonium carbonate P Cereals, cookies, baked goods, confectionaries.
Ammonium phosphate P For alcoholic beverages (yeast nutrient) (restricted to 0.3g/l).
Argon P  
Ascorbic acid
(Vitamin C)		 R When required as a remedy for vitamin C deficiency that needs to be incorporated in food products.
Baking powder (sodium bicarbonate) P As a chemical leavening agent.
Calcium carbonate P For milk products.
Calcium carbonate P In sugar production and as a neutralizer of milk and cream in cheese and butter making, also used in the making of cocoa and caramel. Not for use as a food colour.
Calcium chloride P Soy products, brewing industries as beer clarification agent
Calcium sulfate P Soy products, cookies and pastries
Carbon dioxide P For beverages.
Carrageenins P  
Casein P See "Yeast”
Charcoal P  
Citric acid P  
Enzymes P All enzyme preparations normally used in food processing, obtained from edible substances, non- poisonous plants, non-poisonous fungi, benign bacteria, except for genetically modified micro-organisms or enzymes derived from genetic engineering.
Ethanol (ethyl alcohol) P Organic sources preferred.
Gelatin R Plant sources only.
Glycerin P  
Gum P Aqueous extracts of arabic, guar, karaya, tragacanth, xanthan, and carob.
Gypsum (calcium sulphate) P For bread and pastry products and soy products.
Lactic acid P Fermentation of fruits and vegetables. Sausage casings.
Lecithin P Produced without the use of bleaching agents or synthetic solvents. Emulsifying agent for dairy products/milk based baby foods/fat-based products/mayonnaise.
Magnesium carbonate P Cereals, cookies, baked goods, confectionaries.
Magnesium Chloride P Soy products
Malic acid P  
Mono calcium orthophosphate P Only to raise dough (yeast nutrient).
Micro-organisms R Includes all micro-organism preparations normally used in food product processing, except for genetically modified micro-organisms and enzymes created through genetic engineering; not grown by means of any prohibited substances.
Minerals R Only used when required by law or when a deficiency in a food product has been documented. Synthetic forms may be used if natural sources are not commercially available.
Nigari (magnesium chloride) P For soy products.
Nitrogen (N2) P  
Oxygen (O2) P  
Oils & vegetable fats P Organic source. Shall be obtained without using synthetic solvents.
Pectin P  
Potassium citrate P  
Potassium carbonate P Permitted in cereal products, bakery products, confectionaries, milk products, fruit and vegetable products and in wine making.
Potassium tartrate P  
Plant extracts P Obtained from plants without using synthetic solvents or prohibited substances.
Salt (sodium chloride) P  
Sodium carbonate P Cereals, cookies, baked goods, confectionaries.
Sodium hydroxide P Cereal products
Sodium tartrate P Cookies and pastries, confectionaries
Starches P Non GMO, Preferred source is extraction from organic cereals or tubers.
Sulphureous acid (sulphureous anhydride solution) and potassium meta bisulfite R For the preservation of wines and alcoholic beverages only.
Tartaric acid P Alcoholic beverages
Tocopherols P Obtained from vegetable oils.
Vegetable oil (except soy, peanut, sesame, nut) P Apicultural use. Anti-foaming agent as specified in 7.4.6. Organic source. Shall be obtained without using synthetic solvents.
Vinegar (acetic acid) P Non GMO, organic preferred
Vitamins R Only used when required by law or when a deficiency in a food product has been documented; certified organic source; other forms may be used when organic forms are not commercially available.
Yeasts P Includes all yeast preparations normally used in food product processing, except for genetically modified yeasts and enzymes created through genetic engineering; not grown by means of any prohibited substances.

A3. 2 Processing, Handling and Storage Aids.

The following substances may come in contact with organic food products during their preparation handling or storage but may not be present in significant amounts in the final product.

Common Name(s) Status Origin and usage annotation
Ascorbic acid R Breadmaking
Bark preparation P Sugar processing.
Bentonite P As a clarifying or fining agent.
Calcium carbonate P  
Calcium Chloride P Flocculate. Soy products; cheese processing
Calcium Sulphate P Flocculate.
Carbon dioxide (C02) P Controlled atmosphere storage.
Casein P  
Citric acid P For pH adjustment.
Diatomaceous earth P As a food filtration agent or as a clarifying agent only.
Egg white albumin P Sourced from organic eggs preferred; as a clarifying agent
Ethanol P Solvent
Ethylene (C2H4) P For post-harvest ripening of fruit.
Gelatin P Plant source, (seaweed carrageenans), used in meat packing, for “jellied” products, for cooked de- boned meats to facilitate reconsolidation of the product, confectioneries, for binding wines and fruit juices, jams, jellies, ice cream, pill coatings, etc.…
Hazelnut husks P  
Ichtyocolla P As a fining agent.
Iron powder P For oxygen absorption.
Isinglass P As a fining agent for fermented beverages; confectionaries; thickener for jellies. Shall come from organically produced fish.
Kaolinite P  
Lactic acid P Meats
Magnesium Chloride (Nigari) P Flocculate. Soy products
Nitrogen (N2) P Controlled atmosphere storage.
Oxygen (O2) P Controlled atmosphere storage.
Ozone (O3) P  
Pennsylvania maple wood P Anti-foaming agent for maple syrup production.
Potassium carbonate P Cereals, cookies and pastries, confectionaries, grape drying.
Potassium hydroxide P For pH adjustment of water in sugar processing
Powdered milk P As a drying agent.
Silica powder Filtering agent in maple syrup production.
Silicon dioxide (silica) P As an abrasive.
Sodium carbonate P In sugar production and as a neutralizer of milk and cream in cheese and butter making, also used in the making of cocoa and caramel.
Sodium hydroxide R For pH adjustment of water in sugar processing
Sulphuric acid P For pH adjustment of water in sugar processing
Talc P As a clarifying agent.
Tannic acid P Filtration aid - wines
Tannin P Wines
Tartaric acid P Wines
Vegetable oils P  
Waxes R Carnauba and beeswax for lubrication.
 
   
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