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

Regulations are current to 2014-11-25 and last amended on 2014-11-07. Previous Versions

 [S]. Roasted Coffee or Coffee shall be roasted green coffee, and shall contain not less than 10 per cent fat, and may contain not more than six per cent total ash.

 [S]. Decaffeinated (indicating the type of coffee)

  • (a) shall be coffee of the type indicated, from which caffeine has been removed and that, as a result of the removal, contains not more than

    • (i) 0.1 per cent caffeine, in the case of decaffeinated raw coffee and decaffeinated coffee, or

    • (ii) 0.3 per cent caffeine, in the case of decaffeinated instant coffee; and

  • (b) may have been decaffeinated by means of extraction solvents set out in Table XV to Division 16.

  • SOR/90-443, s. 1.

Division 6

Food Colours

 In this Division,

“diluent”

“diluent” means any substance other than a synthetic colour present in a colour mixture or preparation; (diluant)

“dye”

“dye” means the principal dye and associated subsidiary and isomeric dyes contained in a synthetic colour; (pigment)

“mixture”

“mixture” means a mixture of two or more synthetic colours or a mixture of one or more synthetic colours with one or more diluents; (mélange)

“official method FO-7”

“official method FO-7” means official method FO-7, Determination of Dye Content of Synthetic Food Colours, March 15, 1984; ((méthode officielle FO-7))

“official method FO-8”

“official method FO-8” means official method FO-8, Determination of Water Insoluble Matter in Synthetic Food Colours, March 15, 1984; ((méthode officielle FO-8))

“official method FO-9”

“official method FO-9” means official method FO-9, Determination of Combined Ether Extracts in Synthetic Food Colours, March 15, 1984; ((méthode officielle FO-9))

“official method FO-10”

“official method FO-10” means official method FO-10, Determination of Subsidiary Dyes in Synthetic Food Colours, March 15, 1984; ((méthode officielle FO-1003))

“official method FO-11”

“official method FO-11” means official method FO-11, Determination of Intermediates in Synthetic Food Colours, March 15, 1984; ((méthode officielle FO-11))

“official method FO-12”

“official method FO-12” means official method FO-12, Determination of Volatile Matter in Citrus Red No. 2, March 15, 1984; ((méthode officielle FO-12))

“official method FO-13”

“official method FO-13” means official method FO-13, Determination of Sulphated Ash in Citrus Red No. 2, March 15, 1984; ((méthode officielle FO-13))

“official method FO-14”

“official method FO-14” means official method FO-14, Determination of Water Soluble Matter in Citrus Red No. 2, March 15, 1984; ((méthode officielle FO-14))

“official method FO-15”

“official method FO-15” means offical method FO-15, Determination of Carbon Tetrachloride Insoluble Matter in Citrus Red No. 2, March 15, 1984; ((méthode officielle))

“preparation”

“preparation” means a preparation of one or more synthetic colours containing less than three per cent dye and sold for household use; (préparation)

“synthetic colour”

“synthetic colour” means any organic colour, other than caramel, that is produced by chemical synthesis and has no counterpart in nature and for which a standard is prescribed in sections B.06.041 to B.06.053. (colorant synthétique)

  • SOR/80-500, s. 2;
  • SOR/84-440, s. 1.