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

Regulations are current to 2016-08-01 and last amended on 2016-06-14. Previous Versions

 [S]. White Chocolate

  • (a) shall contain the following combined together, namely,

    • (i) not less than 20 per cent cocoa butter,

    • (ii) not less than 14 per cent total milk solids from milk ingredients, and

    • (iii) not less than 3.5 per cent milk fat; and

  • (b) may contain

    • (i) less than 5 per cent whey or whey products,

    • (ii) spices,

    • (iii) flavouring preparations, other than those that imitate the flavour of chocolate or milk, to balance flavour,

    • (iv) salt, and

    • (v) any of the following emulsifying agents, which singly shall not exceed the maximum level of use set out in column III of Table IV to section B.16.100, and in combination shall not exceed 1.5 per cent by mass of chocolate product, namely,

      • (A) mono-glycerides and mono- and diglycerides,

      • (B) lecithin and hydroxylated lecithin,

      • (C) ammonium salts of phosphorylated glycerides,

      • (D) polyglycerol esters of interesterified castor oil fatty acids, and

      • (E) sorbitan monostearate.

  • SOR/97-263, s. 2.

 [S]. Cocoa or Cocoa Powder

  • (a) shall be the product that

    • (i) is obtained by pulverising the remaining material from partially defatted cocoa liquor by mechanical means, and

    • (ii) contains not less than 10 per cent cocoa butter; and

  • (b) may contain

    • (i) spices,

    • (ii) flavouring preparations, other than those that imitate the flavour of chocolate or milk, to balance flavour,

    • (iii) salt, and

    • (iv) any of the following emulsifying agents, which singly shall not exceed the maximum level of use set out in column III of Table IV to section B.16.100, and in combination shall not exceed 1.5 per cent by mass of cocoa product, namely,

      • (A) mono-glycerides and mono- and diglycerides,

      • (B) lecithin and hydroxylated lecithin, and

      • (C) ammonium salts of phosphorylated glycerides.

  • SOR/82-768, s. 5;
  • SOR/97-263, s. 2.

 [S]. Low Fat Cocoa or Low Fat Cocoa Powder

  • (a) shall be the product that:

    • (i) is obtained by pulverising the remaining material from partially defatted cocoa liquor by mechanical means, and

    • (ii) contains less than 10 per cent cocoa butter; and

  • (b) may contain

    • (i) spices,

    • (ii) flavouring preparations, other than those that imitate the flavour of chocolate or milk, to balance flavour,

    • (iii) salt, and

    • (iv) any of the following emulsifying agents, which singly shall not exceed the maximum level of use set out in column III of Table IV to section B.16.100, and in combination shall not exceed 1.5 per cent by mass of cocoa product, namely,

      • (A) mono-glycerides and mono- and diglycerides,

      • (B) lecithin and hydroxylated lecithin, and

      • (C) ammonium salts of phosphorylated glycerides.

  • SOR/82-768, s. 6;
  • SOR/97-263, s. 2.

 No person shall sell a cocoa product or a chocolate product unless it is free from bacteria of the genus Salmonella as determined by official method MFO-11, Microbiological Examination of Cocoa and Chocolate, November 30, 1981.

  • SOR/97-263, s. 2.

DIVISION 5Coffee

 [S]. Green Coffee, Raw Coffee or Unroasted Coffee shall be the seed of Coffee arabica L., C. liberica Hiern, or C. robusta Chev., freed from all but a small portion of its spermoderm.

 [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.
 
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