information document on health canadas proposal to amend the food and drug regulations to permit the use of calcium acid pyrophosphate in standardized baking powder and unstandardized foods including unstandardized bakery products this document provides information on health canadas proposal to amend the food and drug regulations regulations to permit the use of calcium acid pyrophosphate in standardized baking powder and unstandardized foods including unstandardized bakery products. a request has been submitted to health canada to allow the food additive use of calcium acid pyrophosphate chemical formula cah2p2o7 as an acid-reacting material and leavening agent in standardized baking powder and unstandardized foods including unstandardized bakery products. calcium acid pyrophosphate is not currently listed as a permitted food additive in canada. however provisions currently exist for a number of phosphate salts in table x division 16 of the regulations including two sodium phosphate salts with a similar technological function to that of calcium acid pyrophosphate. both of these permitted additives contain sodium. therefore calcium acid pyrophosphate would provide an alternative additive that does not contain sodium. health canadas food directorate has completed a safety assessment of the relevant information including information provided in support of the proposed use of calcium acid pyrophosphate as described in the submission and determined that there are no health or safety concerns with the use of this additive in baking powder or unstandardized foods including unstandardized bakery products. calcium acid pyrophosphate would be used in unstandardized foods and baking powder and levels in the finished food would range from approximately 0.8 per cent to 1.5 per cent. however it is considered that the maximum level of use of this additive can be governed in the regulations by good manufacturing practice gmp . the food additive listings for other phosphates with similar technological functions set a maximum use level at gmp however a need to specify a numerical limit on calcium acid pyrophosphate was not identified. therefore it is proposed that the regulations be amended to permit the use of calcium acid pyrophosphate at levels consistent with gmp in baking powder and unstandardized foods as outlined below. specifically amendments to table x food additives that may be used as ph adjusting agents acid-reacting materials and water correcting agents of division 16 would be required to provide for the use of calcium acid pyrophosphate as an acid-reacting material and leavening agent in standardized baking powder and in unstandardized foods which includes unstandardized bakery products