On July 2, 2013, Health Canada’s Bureau of Chemical Safety published Notice of Modification to the Lists of Permitted Food Additives to Enable the Use of Sodium Hydroxide as a pH Adjusting Agent in Liquid Egg-White (Liquid Albumen) and Frozen Egg-White (Frozen Albumen). The amendment took effect upon publication.
The International Food Additive Database has been updated to include this amendment. Further information on Canada’s food additive regulations can be found on Health Canada's Food Additives page.
