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

DIVISION 9Fats and Oils

B.09.001 [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.

B.09.002 [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.

B.09.003 [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 (n_D20°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.

B.09.004 [S]. Cotton Seed Oil

• (a) shall be the oil of seeds of cultivated Gossypium spp.;

• (b) shall have

  • (i) a relative density (20°C/water at 20°C) of not less than 0.918 and not more than 0.926,

  • (ii) a refractive index (n_D40°C) of not less than 1.458 and not more than 1.466,

  • (iii) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 189 and not more than 198,

  • (iv) an iodine value (Wijs) of not less than 99 and not more than 119,

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

  • (vi) a positive Halphen test,

  • (vii) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and

  • (viii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil; and

• (c) may contain oxystearin.

B.09.005 [S]. Cocoa Butter shall be the fat from cocoa nibs, obtained either before or after roasting, or cocoa liquor, and shall have

• (a) a refractive index (40°C) of not less than 1.453 and not more than 1.458;

• (b) a saponification value of not less than 188 and not more than 202;

• (c) an iodine value (Hanus) of not less than 32 and not more than 41; and

• (d) an acid value of not more than five.

B.09.006 [S]. Corn Oil or Maize Oil

• (a) shall be the oil of the germ or embryo of Zea mays L.; and

• (b) shall have

  • (i) a relative density of (20°C/water at 20°C) of not less than 0.917 and not more than 0.925,

  • (ii) a refractive index (n_D40°C) of not less than 1.465 and not more than 1.468,

  • (iii) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 187 and not more than 195,

  • (iv) an iodine value (Wijs) of not less than 103 and not more than 128,

  • (v) an unsaponifiable matter content of not more than 28 grams per kilogram,

  • (vi) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and

  • (vii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil.

B.09.007 [S]. Peanut Oil or Arachis Oil

• (a) shall be the oil of the seeds of Arachis hypogaea L.;

• (b) shall have

  • (i) a relative density of (20°C/water at 20°C) of not less than 0.914 and not more than 0.917,

  • (ii) a refractive index (n_D40°C) of not less than 1.460 and not more than 1.465,

  • (iii) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 187 and not more than 196,

  • (iv) an iodine value (Wijs) of not less than 80 and not more than 106,

  • (v) an unsaponifiable matter content of not more than 10 grams per kilogram,

  • (vi) an arachidic and higher fatty acids content of not less than 48 grams per kilogram,

  • (vii) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and

  • (viii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil; and

• (c) not contain oxystearin.

B.09.008 [S]. Soybean Oil, Soya Bean Oil, Soja Oil or Soya Oil

• (a) shall be the oil of the seeds of Glycine max (L.) Merr.;

• (b) shall have

  • (i) a relative density of (20°C/water at 20°C) of not less than 0.919 and not more than 0.925,

  • (ii) a refractive index (n_D40°C) of not less than 1.466 and not more than 1.470,

  • (iii) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 189 and not more than 195,

  • (iv) an iodine value (Wijs) of not less than 120 and not more than 143,

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

  • (vi) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and

  • (vii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil; and

• (c) may contain oxystearin.

B.09.009 [S]. Sunflowerseed Oil or Sunflower Oil

• (a) shall be the oil of the seeds of Helianthus annuus L.; and

• (b) shall have

  • (i) a relative density of (20°C/water at 20°C) of not less than 0.918 and not more than 0.923,

  • (ii) a refractive index (n_D40°C) of not less than 1.467 and not more than 1.469,

  • (iii) an iodine value (Wijs) of not less than 110 and not more than 143,

  • (iv) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 188 and not more than 194,

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

  • (vi) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and

  • (vii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil.

B.09.009A [S]. Safflowerseed Oil or Safflower Oil

• (a) shall be the oil of the seeds of Carthamus tinctorius L.;

• (b) shall have

  • (i) a relative density of (20°C/water at 20°C) of not less than 0.922 and not more than 0.927,

  • (ii) a refractive index (n_D40°C) of not less than 1.467 and not more than 1.470,

  • (iii) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 186 and not more than 198,

  • (iv) an iodine value (Wijs) of not less than 135 and not more than 150,

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

  • (vi) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and

  • (vii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil.

B.09.010 Despite the common name set out in the Common Names for Ingredients and Components Document, if a vegetable fat or oil is an ingredient of any cooking oil, salad oil or table oil, the fat or oil shall be shown in the list of ingredients by its common name.

B.09.011 [S]. Shortening, other than butter or lard, shall be the semi-solid food prepared from fats, oils or a combination of fats and oils, may be processed by full hydrogenation and may contain

• (a) Class IV preservatives,

• (b) an antifoaming agent,

• (c) stearyl monoglyceridyl citrate,

• (d) monoglycerides or a combination of monoglycerides and diglycerides of fat forming fatty acids, the weight of the monoglycerides being not more than 10 per cent and the total weight of monoglycerides and diglycerides being not more than 20 per cent of the weight of the shortening,

• (e) lactylated monoglycerides, or a combination of lactylated monoglycerides and diglycerides of fat forming fatty acids, the total weight being not more than eight per cent of the weight of the shortening, and

• (f) sorbitan tristearate,

except that the total weight of the ingredients permitted under paragraphs (d) and (e) shall not be greater than 20 per cent of the weight of the shortening.

B.09.012 [Repealed, SOR/97-148, s. 2]

B.09.013 [S]. Lard

• (a) shall be the rendered fat from hogs;

• (b) shall have

  • (i) a relative density of not less than 0.894 and not more than 0.906, calculated with the lard at 40°C and water at 20°C (40°C/water at 20°C),

  • (ii) a refractive index of not less than 1.448 and not more than 1.461, calculated using the sodium D-line as the light source and with the lard at 40°C (n_D40°C),

  • (iii) a titre of not less than 32°C and not more than 45°C,

  • (iv) a saponification value of not less than 192 and not more than 203, expressed as milligrams potassium hydroxide per gram of fat,

  • (v) an iodine value of not less than 45 and not more than 70, calculated using the Wijs test,

  • (vi) an unsaponifiable matter content of not more than 12 grams per kilogram,

  • (vii) an acid value of not more than 2.5 milligrams potassium hydroxide per gram of fat, and

  • (viii) a peroxide value of not more than 16 milliequivalents peroxide oxygen per kilogram of fat; and

• (c) may contain

  • (i) lard stearine or fully hydrogenated lard,

  • (ii) a Class IV preservative, and

  • (iii) not more than one per cent of substances resulting from the rendering process, other than fatty acids and fat.

B.09.014 [S]. Leaf Lard shall be lard that has been rendered at a moderately high temperature from the internal fat of the abdomen of the hog, excluding that adhering to the intestines, and shall have an iodine value (Hanus) of not more than 65.

B.09.015 [S]. Suet

• (a) shall be the fat taken from the region of the kidney or loin or caul fat of a beef carcass;

• (b) shall have

  • (i) a relative density of not less than 0.893 and not more than 0.898, calculated with the suet at 40°C and water at 20°C (40°C/water at 20°C),

  • (ii) a refractive index of not less than 1.448 and not more than 1.460, calculated using the sodium D-line as the light source and with the suet at 40°C (n_D40°C),

  • (iii) a titre of not less than 42.5°C and not more than 47°C,

  • (iv) a saponification value of not less than 190 and not more than 200, expressed as milligrams of potassium hydroxide per gram of fat,

  • (v) an iodine value of not less than 32 and not more than 47, calculated using the Wijs test,

  • (vi) an unsaponifiable matter content of not more than 10 grams per kilogram,

  • (vii) an acid value of not more than 2.0 milligrams potassium hydroxide per gram of fat, and

  • (viii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of fat; and

• (c) where sold in comminuted form, shall contain not more than three per cent cereal and one per cent salt.