Food and Drug Regulations (C.R.C., c. 870)

Regulations are current to 2014-09-01 and last amended on 2014-08-21. Previous Versions

 [S]. Orange Juice

  • (a) shall be fruit juice obtained from clean, sound, mature oranges;

  • (b) shall

    • (i) contain not less than 1.20 milliequivalents of free amino acids per 100 millilitres, as determined by official method FO-21, Determination of Amino Acids in Grapefruit Juice and Orange Juice, October 15, 1981,

    • (ii) contain not less than 115 milligrams of potassium per 100 millilitres, as determined by official method FO-22, Determination of Potassium in Grapefruit Juice and Orange Juice, October 15, 1981, and

    • (iii) have an absorbance value for total polyphenolics of not less than 0.380, as determined by official method FO-23, Determination of Absorbance Value for Total Polyphenolics in Grapefruit Juice and Orange Juice, October 15, 1981;

  • (c) shall, before the addition of sugar, invert sugar, dextrose or glucose solids,

    • (i) have a Brix reading of not less than 9.7°, as determined by official method FO-24, Determination of Brix Reading for Grapefruit Juice and Orange Juice, October 15, 1981, and

    • (ii) contain not less than 0.5 per cent and not more than 1.8 per cent of acid by weight calculated as anhydrous citric acid, as determined by official method FO-25, Determination of Acid in Grapefruit Juice or Orange Juice, October 15, 1981;

  • (d) may contain orange essences, orange oils and orange pulp adjusted in accordance with good manufacturing practice; and

  • (e) may contain sugar, invert sugar, dextrose in dry form, glucose solids, a Class II preservative, amylase, cellulase and pectinase.

  • SOR/82-768, s. 33;
  • SOR/90-87, s. 7.

 [S]. Pineapple Juice

  • (a) shall be the fruit juice obtained from pineapple; and

  • (b) may contain a sweetening ingredient in dry form, a Class II preservative, vitamin C, amylase, cellulase, pectinase and an antifoaming agent.

  • SOR/90-87, s. 8;
  • SOR/91-90, s. 1.

 [S]. Carbonated (naming the fruit) Juice or Sparkling (naming the fruit) Juice shall be the named fruit juice impregnated with carbon dioxide under pressure.

  •  [S]. (1) Concentrated (naming the fruit) juice

    • (a) shall be fruit juice that is concentrated to at least one half of its original volume by the removal of water;

    • (b) may contain

      • (i) vitamin C,

      • (ii) food colour,

      • (iii) stannous chloride,

      • (iv) a sweetening ingredient, and

      • (v) a class II preservative; and

    • (c) may have added to it, for the purpose of adjustment in accordance with good manufacturing practice, all or any of the following, namely,

      • (i) essence, oil and pulp from the named fruit, and

      • (ii) water.

  • (2) Subparagraphs (1)(b)(i), (ii), (iii) and (v) do not apply in respect of frozen concentrated orange juice.

  • SOR/89-198, s. 2;
  • SOR/91-124, s. 3.