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

Regulations are current to 2016-01-25 and last amended on 2015-06-13. Previous Versions

Butter

 [S]. Butter

  • (a) shall

    • (i) be the food prepared in accordance with good manufacturing practices from milk or milk products, and

    • (ii) contain not less than 80 per cent milk fat; and

  • (b) may contain

  • SOR/92-400, s. 10.

 [S]. Whey Butter shall be butter made from whey cream.

  • SOR/92-400, s. 10.

Ice Cream

 [S]. Ice Cream Mix

  • (a) shall be the unfrozen, pasteurized combination of cream, milk or other milk products, sweetened with sugar, liquid sugar, invert sugar, honey, dextrose, glucose, corn syrup, corn syrup solids or any combination of such sweeteners;

  • (b) may contain

    • (i) egg,

    • (ii) a flavouring preparation,

    • (iii) cocoa or chocolate syrup,

    • (iv) a food colour,

    • (v) pH adjusting agents,

    • (vi) microcrystalline cellulose or a stabilizing agent or both in an amount that will not exceed 0.5 per cent of the ice cream made from the mix,

    • (vii) a sequestering agent,

    • (viii) salt,

    • (ix) not more than one per cent added edible casein or edible caseinates; and

    • (x) propylene glycol mono fatty acid esters in an amount that will not exceed 0.35 per cent of the ice cream made from the mix and sorbitan tristearate in an amount that will not exceed 0.035 per cent of the ice cream made from the mix; and

  • (c) shall contain not less than

    • (i) 36 per cent solids, and

    • (ii) 10 per cent milk fat or, where cocoa or chocolate syrup has been added, eight per cent milk fat.

  • SOR/92-400, s. 11;
  • SOR/97-543, s. 2(F);
  • SOR/2007-75, s. 2;
  • SOR/2007-302, s. 4(F);
  • SOR/2010-142, s. 6(F).

 [S]. Ice Cream

  • (a) shall be the frozen food obtained by freezing an ice cream mix, with or without the incorporation of air;

  • (b) may contain cocoa or chocolate syrup, fruit, nuts or confections;

  • (c) shall contain not less than

    • (i) 36 per cent solids,

    • (ii) 10 per cent milk fat, or, where cocoa or chocolate syrup, fruit, nuts, or confections have been added, eight per cent milk fat, and

    • (iii) 180 grams of solids per litre of which amount not less than 50 grams shall be milk fat, or, where cocoa or chocolate syrup, fruit, nuts or confections have been added, 180 grams of solids per litre of which amount not less than 40 grams shall be milk fat; and

  • (d) shall contain not more than

    • (i) 100,000 bacteria per gram, and

    • (ii) 10 coliform organisms per gram,

    as determined by official method MFO-2, Microbiological Examination of Ice Cream or Ice Milk, November 30, 1981.

  • SOR/82-768, s. 23;
  • SOR/92-400, s. 12.

Sherbet

[SOR/98-580, s. 1(F)]

 [S]. Sherbet

  • (a) shall be the frozen food, other than ice cream or ice milk, made from a milk product;

  • (b) may contain

    • (i) water,

    • (ii) a sweetening agent,

    • (iii) fruit or fruit juice,

    • (iv) citric or tartaric acid,

    • (v) a flavouring preparation,

    • (vi) a food colour,

    • (vii) not more than 0.75 per cent stabilizing agent,

    • (viii) a sequestering agent,

    • (ix) lactose,

    • (x) not more than 0.5 per cent microcrystalline cellulose, and

    • (xi) not more than one per cent added edible casein or edible caseinates; and

  • (c) shall contain

    • (i) not more than five per cent milk solids, including milk fat, and

    • (ii) not less than 0.35 per cent acid determined by titration and expressed as lactic acid.

  • SOR/92-400, s. 13;
  • SOR/97-543, s. 3(F);
  • SOR/98-580, s. 1(F);
  • SOR/2007-302, s. 4(F).

Ice Milk

 [S]. Ice Milk Mix

  • (a) shall be the unfrozen, pasteurized combination of cream, milk or other milk products, sweetened with sugar, liquid sugar, invert sugar, honey, dextrose, glucose, corn syrup, corn syrup solids or any combination of such sweeteners;

  • (b) may contain

    • (i) egg,

    • (ii) a flavouring preparation,

    • (iii) cocoa or chocolate syrup,

    • (iv) a food colour,

    • (v) a pH adjusting agent,

    • (vi) a stabilizing agent, in an amount that will not result in more than 0.5 per cent stabilizing agent in the ice milk,

    • (vii) a sequestering agent,

    • (viii) added lactose, and

    • (ix) not more than 1.5 per cent microcrystalline cellulose,

    • (x) salt, and

    • (xi) not more than one per cent added edible casein or edible caseinates; and

  • (c) shall contain

    • (i) not less than 33 per cent solids, and

    • (ii) not less than three per cent and not more than five per cent milk fat.

  • SOR/92-400, s. 14;
  • SOR/97-543, s. 4(F);
  • SOR/2007-302, s. 4(F).

 [S]. Ice Milk

  • (a) shall be the frozen food obtained by freezing an ice milk mix, with or without the incorporation of air;

  • (b) may contain cocoa or chocolate syrup, fruit, nuts or confections;

  • (c) shall contain

    • (i) not less than 33 per cent solids,

    • (ii) not less than three per cent and not more than five per cent milk fat, and

    • (iii) not less than 160 grams of solids per litre of which amount not less than 14 grams shall be milk fat; and

  • (d) shall contain not more than

    • (i) 100,000 bacteria per gram, and

    • (ii) 10 coliform organisms per gram,

    as determined by official method MFO-2, Microbiological Examination of Ice Cream or Ice Milk, November 30, 1981.

  • SOR/82-768, s. 24;
  • SOR/92-400, s. 15.
 
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