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

Regulations are current to 2016-11-21 and last amended on 2016-10-31. Previous Versions

 [Repealed, SOR/92-626, s. 13]

  •  (1) The percentage of milk fat contained in

    • (a) yogurt,

    • (b) cottage cheese, and

    • (c) creamed cottage cheese,

    shall be shown on the principal display panel followed by the words “milk fat” or the abbreviation “B.F.” or “M.F.”.

  • (2) In addition to the statement referred to in subsection (1), a person may, on the label of a food referred to in subsection (1), make a declaration of the fat content of the food, expressed in grams per serving of stated size.

  • SOR/88-559, s. 18.

Cream

 [S]. Cream

  • (a) shall be the fatty liquid prepared from milk by separating the milk constituents in such a manner as to increase the milk fat content; and

  • (b) may contain

    • (i) a pH adjusting agent,

    • (ii) a stabilizing agent,

    • (iii) in the case of cream for whipping that has been heat-treated above 100°C, the following ingredients and food additives:

      • (A) skim milk powder in an amount not exceeding 0.25 per cent,

      • (B) glucose solids in an amount not exceeding 0.1 per cent,

      • (C) calcium sulphate in an amount not exceeding 0.005 per cent, and

      • (D) xanthan gum in an amount not exceeding 0.02 per cent, and

      • (E) [Repealed, SOR/2010-142, s. 7]

  • (iv) in the case of cream for whipping, microcrystalline cellulose in an amount not exceeding 0.2 per cent.

  • SOR/79-662, s. 2;
  • SOR/82-1071, s. 6;
  • SOR/88-419, s. 1;
  • SOR/2010-142, s. 7.
  •  (1) The percentage of milk fat contained in canned cream shall be shown on the principal display panel followed by the words “milk fat” or the abbreviation “B.F.” or “M.F.”.

  • (2) In addition to the statement referred to in subsection (1), a person may, on the label of canned cream, make a declaration of the fat content of the cream, expressed in grams per serving of stated size.

  • SOR/88-559, s. 19.

 [S]. Sour Cream

  • (a) shall be the product prepared by the souring of pasteurized cream with acid-producing bacterial culture and shall contain not less than 14 per cent milk fat; and

  • (b) may contain

    • (i) milk solids,

    • (ii) whey solids,

    • (iii) buttermilk,

    • (iv) starch in an amount not exceeding one per cent,

    • (v) salt,

    • (vi) rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs, in an amount consistent with good manufacturing practice,

    • (vii) the following emulsifying, gelling, stabilizing and thickening agents:

      • (A) algin, carob bean gum (locust bean gum), carrageenan, gelatin, guar gum, pectin or propylene glycol alginate or any combination thereof in an amount not exceeding 0.5 per cent,

      • (B) monoglycerides, mono- and diglycerides, or any combination thereof, in an amount not exceeding 0.3 per cent, and

      • (C) sodium phosphate dibasic in an amount not exceeding 0.05 per cent,

    • (viii) sodium citrate as a flavour precursor in an amount not exceeding 0.1 per cent,

    • (ix) a milk coagulating enzyme derived from Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)), from Mucor pusillus Lindt by pure culture fermentation process or from Aspergillus oryzae RET-1 (pBoel777), in an amount consistent with good manufacturing practice,

    • (x) chymosin A derived from Escherichia coli K-12, GE81 (pPFZ87A), in an amount consistent with good manufacturing practice, and

    • (xi) chymosin B derived from Aspergillus niger var. awamori, GCC0349 (pGAMpR) or from Kluyveromyces marxianus var. lactis, DS1182 (pKS105), in an amount consistent with good manufacturing practice.

  • SOR/78-876, s. 1;
  • SOR/80-500, s. 3;
  • SOR/81-60, s. 5;
  • SOR/92-197, s. 8;
  • SOR/94-212, s. 8;
  • SOR/95-183, s. 8;
  • SOR/98-458, s. 5;
  • SOR/2005-98, s. 7;
  • SOR/2010-143, ss. 8, 39(E).

DIVISION 9Fats and Oils

 [S]. Vegetable fats and oils shall be fats and oils obtained entirely from the botanical source after which they are named, shall be dry and sweet in flavour and odour and, with the exception of olive oil, may contain emulsifying agents, Class IV preservatives, an antifoaming agent, and B-carotene in a quantity sufficient to replace that lost during processing, if such an addition is declared on the label.

  • SOR/85-179, s. 1.

 [S]. Animal fats and oils shall be fats and oils obtained entirely from animals healthy at the time of slaughter, shall be dry and sweet in flavour and odour and may contain

  • (a) with the exception of milk fat and suet, Class IV preservatives; and

  • (b) with the exception of lard, milk fat and suet, an antifoaming agent.

 [S]. Olive Oil or Sweet Oil

  • (a) shall be the oil obtained from the fruit of the olive tree (Olea europaea L);

  • (b) shall have a fatty acid content that is

    • (i) not less than 56.0 and not more than 83.0 per cent oleic acid,

    • (ii) not less than 7.5 and not more than 20.0 per cent palmitic acid,

    • (iii) not less than 3.5 and not more than 20.0 per cent linoleic acid,

    • (iv) not less than 0.5 and not more than 3.5 per cent stearic acid,

    • (v) not less than 0.3 and not more than 3.5 per cent palmitoleic acid,

    • (vi) not more than 1.5 per cent linolenic acid, and

    • (vii) not more than 0.05 per cent myristic acid, calculated as methyl esters;

  • (c) shall not contain more than minute amounts of arachidic acid, behenic acid, gadoleic acid or lignoceric acid;

  • (d) shall have

    • (i) a relative density of not less than 0.910 and not more than 0.916, calculated with the oil at 20°C and water at 20°C (20°C/water at 20°C),

    • (ii) a refractive index of not less than 1.4677 and not more than 1.4705, calculated using the sodium D-line as the light source and with the oil at 20°C (nD20°C),

    • (iii) an iodine value of not less than 75 and not more than 94, calculated using the Wijs test,

    • (iv) a saponification value of not less than 184 and not more than 196, expressed as milligrams of potassium hydroxide per gram of oil,

    • (v) an acid value of not more than 6.6 milligrams potassium hydroxide per gram of oil,

    • (vi) a free acidity of not more than 3.3 per cent expressed as oleic acid,

    • (vii) a peroxide value of not more than 20 milliequivalents peroxide oxygen per kilogram of oil,

    • (viii) an unsaponifiable matter content of not more than 15 grams per kilogram, and

    • (ix) a Bellier index of not more than 17;

  • (e) shall show negative results when tested for semi-siccative oil, olive-residue oil, cotton-seed oil, tea-seed oil or sesame seed oil; and

  • (f) notwithstanding section B.09.001, may contain alpha-tocopherol in a quantity sufficient to replace that lost during refining, if such an addition is declared on the label.

  • SOR/78-655, s. 1.
 
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