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

Regulations are current to 2016-06-21 and last amended on 2016-06-14. Previous Versions

 [S]. Glucose Solids or Dried Glucose Syrup

  • (a) shall be glucose or glucose syrup from which the water has been partially removed;

  • (b) shall have a total solids content of not less than 93 per cent;

  • (c) shall have a sulphated ash content of not more than 1.0 per cent on a dry basis;

  • (d) shall have a reducing sugar content (dextrose equivalent) of not less than 20 per cent expressed as D-glucose, on a dry basis; and

  • (e) may contain sulphurous acid or its salts.

 [S]. (Naming the source of the glucose) Syrup

  • (a) shall be glucose;

  • (b) may contain

    • (i) a sweetening agent,

    • (ii) a flavouring preparation,

    • (iii) sorbic acid,

    • (iv) sulphurous acid or its salts,

    • (v) salt, and

    • (vi) water; and

  • (c) shall not contain more than

    • (i) 35 per cent moisture; and

    • (ii) 3 per cent ash.

  • SOR/94-83, s. 1.

 [S]. Lactose

  • (a) shall be the carbohydrate normally obtained from whey and may

    • (i) be anhydrous,

    • (ii) contain one molecule of water of crystalization, or

    • (iii) be a mixture of both subparagraphs (i) and (ii);

  • (b) shall not contain less than 99.0 per cent anhydrous lactose on a moisture free basis;

  • (c) shall not contain more than 0.3 per cent sulphated ash on a moisture free basis;

  • (d) shall have a weight loss of not more than 6.0 per cent on drying; and

  • (e) shall have, in a 10 per cent solution, a pH of not less than 4.5 and not more than 7.0.

Honey

 [S]. Honey shall be the food produced by honey bees and derived from

  • (a) the nectar of blossoms,

  • (b) secretions of living plants, or

  • (c) secretions on living plants,

and shall have

  • (d) a fluid, viscous or partly or wholly crystallized consistency;

  • (e) a diastase activity, determined after processing and blending, as represented by a diastase figure on the Gothe scale of not less than eight where the hydroxy-methyl-furfural content is not more than 0.004 per cent; or

  • (f) a diastase activity, determined after processing and blending, as represented by a diastase figure on the Gothe scale of not less than three where the hydroxy-methyl-furfural content is not more than 0.0015 per cent.

  •  (1) Subject to subsection (2), honey derived mainly from nectar of blossoms shall not contain

    • (a) less than 65 per cent apparent reducing sugar, calculated as invert sugar;

    • (b) more than 20 per cent moisture;

    • (c) more than 5 per cent apparent sucrose;

    • (d) more than 0.1 per cent water insoluble solids, except that pressed honey shall contain not more than 0.5 per cent water insoluble solids;

    • (e) more than 0.6 per cent ash; and

    • (f) more than 40 milliequivalents acid per 1 000 grams.

  • (2) Honey derived mainly from the nectar of lavender, rubinia, alfalfa, or banksia menziesii shall meet the requirements of paragraphs (1)(a), (b) and (d) to (f) and shall contain not more than 10 per cent apparent sucrose.

 Honey derived from secretions of living plants or from secretions on living plants shall not contain

  • (a) less than 60 per cent apparent reducing sugar, calculated as invert sugar;

  • (b) more than 20 per cent moisture;

  • (c) more than 10 per cent apparent sucrose;

  • (d) more than 0.1 per cent water insoluble solids, except that pressed honey shall contain not more than 0.5 per cent water insoluble solids;

  • (e) more than 1.0 per cent ash; and

  • (f) more than 40 milliequivalents acid per 1 000 grams.

  • SOR/84-300, s. 52.

DIVISION 19Vinegar

 Vinegar shall be the liquid obtained by the acetous fermentation of an alcoholic liquid and shall contain not less than 4.1 per cent and not more than 12.3 per cent acetic acid.

  • SOR/92-626, s. 16;
  • SOR/93-243, s. 2.

 The percentage of acetic acid by volume contained in any vinegar described in Division 19 shall be shown on the principal display panel followed by the words “acetic acid”.

 [S]. Wine Vinegar shall be vinegar made from wine and may contain caramel.

 [S]. Spirit Vinegar, Alcohol Vinegar, White Vinegar or Grain Vinegar shall be vinegar made from diluted distilled alcohol.

 [S]. Malt Vinegar shall be vinegar made from an infusion of malt undistilled prior to acetous fermentation, may contain other cereals or caramel, shall be dextro-rotatory, and shall contain, in 100 millilitres measured at a temperature of 20°C, not less than

  • (a) 1.8 grams of solids, and

  • (b) 0.2 gram of ash.

 [S]. Cider Vinegar or Apple Vinegar shall be vinegar made from the liquid expressed from whole apples, apple parts or apple culls and may contain caramel.

 [S]. Blended Vinegar shall be a combination of two or more varieties of vinegar of which spirit vinegar shall contribute not more than 55 per cent of the total acetic acid.

 No person shall name any of the varieties of vinegar forming a blended vinegar unless the label of such blended vinegar carries a complete list of all the varieties of vinegar present, in descending order of proportionate content, based on acetic acid.

 The maximum limits for the acetic acid content of a vinegar described in section B.19.001 do not apply to vinegar sold only for manufacturing use if the words “For Manufacturing Use Only” are shown on the principal display panel and upon all documents pertaining to such vinegar.

DIVISION 20Tea

 [S]. Tea shall be the dried leaves and buds of Thea sinensis (L.) Sims prepared by the usual trade processes.

 [S]. Black Tea shall be black tea or a blend of two or more black teas and shall contain, on the dry basis, not less than 30 per cent water-soluble extractive, as determined by official method FO-37, Determination of Water-Soluble Extractive in Tea, October 15, 1981, and not less than four per cent and not more than seven per cent total ash.

  • SOR/82-768, s. 61.

 The provisions of B.20.002 do not apply to original unblended black tea that contains, on the dry basis, not less than 25 per cent water-soluble extractive, as determined by official method FO-37, Determination of Water-Soluble Extractive in Tea, October 15, 1981, and not less than four per cent and not more than seven per cent total ash, and is packaged according to good commercial practice in the country of origin.

  • SOR/82-768, s. 61.

 [S]. Green Tea shall contain, on the dry basis, not less than 33 per cent water-soluble extractive, as determined by official method FO-37, Determination of Water-Soluble Extractive in Tea, October 15, 1981, and not less than four per cent and not more than seven per cent total ash.

  • SOR/82-768, s. 61.
 
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