{"id":243971,"title":"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) - Canada.ca","sourceCode":"hc","sourceName":"Health Canada","language":"en","captureDate":"2025-04-19","captureTimestamp":"2025-04-19T13:48:45.107000+00:00","jobId":1,"originalUrl":"https://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/modification-lists-permitted-food-additives-use-sodium-hydroxide-adjusting-agent-liquid-frozen-egg-white.html?wbdisable=true","snippet":"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) - Canada.ca Skip to main content Skip to \"About government\" Language selection…","rawSnapshotUrl":"/api/snapshots/raw/243971","browseUrl":"https://replay.healtharchive.ca/job-1/20250419134845/https://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/modification-lists-permitted-food-additives-use-sodium-hydroxide-adjusting-agent-liquid-frozen-egg-white.html?wbdisable=true#ha_snapshot=243971","mimeType":"text/html","statusCode":200}