Canada Modifies List of Permitted Food Additives to Extend the Use of Sodium Phosphate to Certain Frozen Products

On April 28, 2021, Health Canada's Food Directorate published regulation on “Notice of Modification to the List of Permitted Food Additives with Other Accepted Uses to Extend the Use of Sodium Phosphate, Tribasic to Certain Frozen Products”. Additive also known as trisodium phosphate or TSP is known to reduce processing losses and thaw drip in frozen shrimp and frozen cooked shrimp.

The focal points of the scientific document are herein summarized:

• Use maximum level is 0.5% total added phosphate, calculated as sodium phosphate, dibasic.
• Primary function of TSP is to maintain a stable, higher pH environment, which helps to restore the natural water retention capacity of muscle proteins and increase the functionality of pyro- or poly-phosphates.
• Application on food categories such as Frozen clams; Frozen cooked shrimp; Frozen crab; Frozen fish fillets; Frozen lobster; Frozen minced fish; Frozen shrimp; Frozen squid.
• The efficacy of sodium phosphate, tribasic, when used in combination with other phosphates is set out in the regulation.
• Health Canada has modified the List of Permitted Food Additives with Other Accepted Uses to extend the use of sodium phosphates in frozen products.
• Safety assessment related to allergenicity, chemistry, microbiology, nutrition and toxicology supports the use of sodium phosphate, tribasic, in frozen shrimp and frozen cooked shrimp and certain other frozen products.

The regulation is effective from April 28, 2021.

To view the regulation, check out the Food News Monitoring System.