proposed amendment to the food and drug regulations 1170 - food additives available in english and french pages 1582-1587 provision currently exists in the food and drug regulations for the use of various food additives in a wide variety of foods. health canada has received submissions to request amendments to the regulations to permit new uses of the following food additives that are already listed in the tables to division 16 of part b of these regulations - disodium ethylene-diamine-tetraacetate edta to stabilize the viscosity of aqueous suspensions of colour pigments for use in coating confectionery tablets at a maximum level of use of 1 percent of the colour preparation - disodium edta and calcium disodium edta in pasteurized sous-vide potatoes to stabilize the colour of the potatoes at a maximum level of use of 100 parts per million p.p.m. singly or in combination - sodium stearoyl-2-lactylate as an emulsifying agent in puddings and pudding mixes salad dressing french dressing and soups at maximum levels of use of 0.2 per cent 0.4per cent and 0.2 per cent of the finished product respectively - sodium erythorbate and sodium tripolyphosphate in canned clams the first substance to stabilize the colour and the second one to tenderize the products at maximum levels of use of 350 p.p.m. and 5 000 p.p.m. respectively - sodium tripolyphosphate as a sequestering agent in canned whelks at a maximum level of use of 0.5 per cent calculated as sodium phosphate dibasic when used singly or in combination with sodium acid pyrophosphate or sodium hexametaphosphate or both - to increase the levels of use of potassium sorbate and calcium propionate in soft flour tortillas in order to extend the durable life of these foods without the use of special packaging materials their respective levels of use would be increased from 1 000 p.p.m. and 2 000 p.p.m. to 5 000 p.p.m. and 4 000 p.p.m. - talc as a dusting agent in the manufacture of chewing gum at a maximum level of use consistent with good manufacturing practice. evaluation of available data supports the safety and effectiveness of these food additives in the specific uses described above. therefore health canada recommends that the proposed amendments be made to the regulations to permit the use of the above-noted additives in the specified foods at the prescribed maximum levels of use. in addition because the data demonstrated the safety of the use of sodium tripolyphosphate in all canned seafoods it is proposed to allow the use of this sequestering agent in all canned seafoods. this notification replaces notifications g sps n can 176 g sps n can 184 and g sps n can 185