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

Regulations are current to 2016-04-03 and last amended on 2016-02-09. Previous Versions

 Notwithstanding item 1 of the table to paragraph B.01.010(3)(b), where 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.

  • SOR/98-458, s. 7(F).

 [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 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.

 [Repealed, SOR/97-148, s. 2]

 [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 (nD40°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 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.

  • SOR/78-401, s. 1(F);
  • SOR/84-300, s. 25(F).

 [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.

 [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 (nD40°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.

  • SOR/78-655, s. 2(F).

 [S]. Margarine

  • (a) shall be a plastic or fluid emulsion of water in fats, oil or fats and oil that are not derived from milk and may have been subjected to hydrogenation;

  • (b) shall contain

    • (i) not less than 80 per cent fat, oil or fat and oil calculated as fat, and

    • (ii) notwithstanding section D.01.009, not less than

      • (A) 3,300 International Units of vitamin A, and

      • (B) 530 International Units of vitamin D

      per 100 grams; and

  • (c) may contain

    • (i) skim milk powder, buttermilk powder or liquid buttermilk,

    • (ii) whey solids or modified whey solids,

    • (iii) protein,

    • (iv) water,

    • (v) vitamin E, if added in such an amount as will result in the finished product containing not less than 0.6 International Unit of alphatocopherol per gram of linoleic acid present in the margarine,

    • (vi) a flavouring agent,

    • (vii) a sweetening agent,

    • (viii) potassium chloride and sodium chloride,

    • (ix) the following colouring agents: annatto, ß-apo-8′- carotenal, canthaxanthin, carotene, ethyl ß-apo-8′-carotenoate and turmeric, as set out in Table III to section B.16.100,

    • (x) the following emulsifying agents: lecithin, mono- and di-glycerides, mono-glycerides and sorbitan tristearate, as set out in Table IV to section B.16.100,

    • (xi) the following pH adjusting agents: citric acid, lactic acid, potassium bicarbonate, sodium bicarbonate, potassium carbonate, sodium carbonate, sodium citrate, sodium lactate, potassium citrate, potassium hydroxide, sodium hydroxide, potassium lactate, sodium potassium tartrate and tartaric acid, as set out in Table X to section B.16.100,

    • (xii) the following Class II and Class IV preservatives: ascorbyl palmitate, ascorbyl stearate, benzoic acid, butylated hydroxyanisole, butylated hydroxytoluene, calcium sorbate, citric acid esters of mono- and di-glycerides, monoglyceride citrate, monoisopropyl citrate, potassium benzoate, potassium sorbate, propyl gallate, sodium benzoate, sodium sorbate and sorbic acid, as set out in Table XI to section B.16.100, and

    • (xiii) the following sequestering agents: calcium disodium ethylenediaminetetraacetate and stearyl citrate, as set out in Table XII to section B.16.100.

  • SOR/81-60, s. 6;
  • SOR/84-300, s. 26(F);
  • SOR/93-466, s. 1;
  • SOR/2011-235, s. 1.

 [S]. Calorie-Reduced Margarine

  • (a) shall conform to the standard for margarine except it shall contain not more than

    • (i) 40 per cent fat, oil or fat and oil calculated as fat, and

    • (ii) 50 per cent of the calories that would be normally present in the product if it were not calorie-reduced;

  • (b) subject to paragraph (c), may contain, either singly or in combination, in an amount not exceeding 0.5 per cent,

  • (c) may

    • (i) if it contains none of the ingredients mentioned in paragraph (b), contain polyglycerol esters of fatty acids in an amount not exceeding 0.2 per cent, or

    • (ii) if it contains a combination of one or more of the ingredients mentioned in paragraph (b) and polyglycerol esters of fatty acids, contain such esters in an amount not exceeding 0.2 per cent, provided that the total combination of such esters and ingredients does not exceed an amount of 0.5 per cent;

  • (d) notwithstanding subparagraph B.09.016(c)(x), may contain lecithin in an amount not exceeding 0.5 per cent; and

  • (e) may contain

    • (i) vegetable starch,

    • (ii) modified vegetable starch, and

    • (iii) maltodextrin.

  • SOR/94-38, s. 1;
  • SOR/95-350, s. 1;
  • SOR/96-160, s. 1.
 
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