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

Regulations are current to 2016-09-18 and last amended on 2016-08-26. Previous Versions

 [Repealed, SOR/79-252, s. 1]

 [Repealed, SOR/97-151, s. 20]

Fruit Juices

 [S]. (Naming the fruit) Juice

  • (a) shall be the juice obtained from the named fruit; and

  • (b) may contain a sweetening ingredient in dry form, a Class II preservative, amylase, cellulase and pectinase.

  • SOR/78-402, s. 2;
  • SOR/84-300, s. 35;
  • SOR/90-87, s. 1;
  • SOR/92-591, s. 2.

 Notwithstanding section B.11.120, the fruit juice prepared from any fruit named in any of sections B.11.123 to B.11.128A shall conform to the standard prescribed for that fruit juice in that section.

 [S]. Apple Juice

  • (a) shall be the fruit juice obtained from apples;

  • (b) may contain a Class II preservative, vitamin C, amylase, cellulase and pectinase;

  • (c) shall have a specific gravity of not less than 1.041 and not more than 1.065 (20°C/20°C); and

  • (d) shall contain, in 100 millilitres measured at a temperature of 20°C, not less than 0.24 gram and not more than 0.60 gram of ash of which not less than 50 per cent shall be potassium carbonate.

  • SOR/90-87, s. 2.

 [S]. Grape Juice

  • (a) shall be the fruit juice obtained from grapes;

  • (b) shall have a specific gravity of not less than 1.040 and not more than 1.124 (20°C/20°C);

  • (c) shall contain, before the addition of a sweetening ingredient, in 100 millilitres measured at a temperature of 20°C,

    • (i) not less than 0.20 gram and not more than 0.55 gram of ash, and

    • (ii) not less than 0.015 gram and not more than 0.070 gram of phosphoric acid calculated as phosphorous pentoxide; and

  • (d) may contain a pH-adjusting agent, a sweetening ingredient in dry form, a Class II preservative, vitamin C, amylase, cellulase and pectinase.

  • SOR/84-300, s. 36(E);
  • SOR/86-1112, s. 2;
  • SOR/90-87, s. 3.

 [S]. Grapefruit Juice

  • (a) shall be fruit juice obtained from clean, sound, mature grapefruit;

  • (b) shall

    • (i) contain not less than 1.15 milliequivalents of free amino acid per 100 millilitres, as determined by official method FO-21, Determination of Amino Acids in Grapefruit Juice and Orange Juice, October 15, 1981,

    • (ii) contain not less than 70 milligrams of potassium per 100 millilitres, as determined by official method FO-22, Determination of Potassium in Grapefruit Juice and Orange Juice, October 15, 1981, and

    • (iii) have an absorbance value for total polyphenolics of not less than 0.310, as determined by official method FO-23, Determination of Absorbance Value for Total Polyphenolics in Grapefruit Juice and Orange Juice, October 15, 1981;

  • (c) shall, before the addition of sugar, invert sugar, dextrose or glucose solids,

    • (i) have a Brix reading of not less than 9.3°, as determined by official method FO-24, Determination of Brix Reading for Grapefruit Juice and Orange Juice, October 15, 1981, and

    • (ii) contain not less than 0.7 per cent and not more than 2.1 per cent of acid by weight calculated as anhydrous citric acid, as determined by official method FO-25, Determination of Acid in Grapefruit Juice or Orange Juice, October 15, 1981; and

  • (d) may contain sugar, invert sugar, dextrose in dry form, glucose solids, a Class II preservative, amylase, cellulase and pectinase.

  • SOR/82-768, s. 30;
  • SOR/90-87, s. 4.

 [S]. Lemon Juice

  • (a) shall be the fruit juice obtained from lemons;

  • (b) shall contain, before the addition of a sweetening ingredient, in 100 millilitres measured at a temperature of 20°C, not less than

    • (i) 8.0 grams of soluble solids, as determined by official method FO-26, Determination of Soluble Solids in Lemon Juice, Lime Juice or Lime Fruit Juice, October 15, 1981, and

    • (ii) 5.0 grams of acid calculated as anhydrous citric acid, as determined by official method FO-27, Determination of Acid in Lemon Juice, Lime Juice, or Lime Fruit Juice, October 15, 1981;

  • (c) may contain stannous chloride; and

  • (d) may contain a sweetening ingredient in a dry form, a Class II preservative, amylase, cellulase and pectinase.

  • SOR/82-768, s. 31;
  • SOR/90-87, s. 5.

 [S]. Lime Juice or Lime Fruit Juice

  • (a) shall be the fruit juice obtained from limes;

  • (b) shall have

    • (i) a specific gravity of not less than 1.030 and not more than 1.040 (20°C/20°C),

    • (ii) its optical rotation between +0.5 and -1.5 degrees Ventzke, determined at a temperature of 20°C, using a tube 200 millimetres in length;

  • (c) shall contain, before the addition of a sweetening ingredient, in 100 millilitres measured at a temperature of 20°C, not less than

    • (i) 8.0 grams of soluble solids, as determined by official method FO-26, Determination of Soluble Solids in Lemon Juice, Lime Juice or Lime Fruit Juice, October 15, 1981, and

    • (ii) 5.5 grams of acid calculated as anhydrous citric acid, as determined by official method FO-27, Determination of Acid in Lemon Juice, Lime Juice or Lime Fruit Juice, October 15, 1981;

  • (d) may contain stannous chloride; and

  • (e) may contain a sweetening ingredient in a dry form, a Class II preservative, amylase, cellulase and pectinase.

  • SOR/82-768, s. 32;
  • SOR/90-87, s. 6.

 [S]. Orange Juice

  • (a) shall be fruit juice obtained from clean, sound, mature oranges;

  • (b) shall

    • (i) contain not less than 1.20 milliequivalents of free amino acids per 100 millilitres, as determined by official method FO-21, Determination of Amino Acids in Grapefruit Juice and Orange Juice, October 15, 1981,

    • (ii) contain not less than 115 milligrams of potassium per 100 millilitres, as determined by official method FO-22, Determination of Potassium in Grapefruit Juice and Orange Juice, October 15, 1981, and

    • (iii) have an absorbance value for total polyphenolics of not less than 0.380, as determined by official method FO-23, Determination of Absorbance Value for Total Polyphenolics in Grapefruit Juice and Orange Juice, October 15, 1981;

  • (c) shall, before the addition of sugar, invert sugar, dextrose or glucose solids,

    • (i) have a Brix reading of not less than 9.7°, as determined by official method FO-24, Determination of Brix Reading for Grapefruit Juice and Orange Juice, October 15, 1981, and

    • (ii) contain not less than 0.5 per cent and not more than 1.8 per cent of acid by weight calculated as anhydrous citric acid, as determined by official method FO-25, Determination of Acid in Grapefruit Juice or Orange Juice, October 15, 1981;

  • (d) may contain orange essences, orange oils and orange pulp adjusted in accordance with good manufacturing practice; and

  • (e) may contain sugar, invert sugar, dextrose in dry form, glucose solids, a Class II preservative, amylase, cellulase and pectinase.

  • SOR/82-768, s. 33;
  • SOR/90-87, s. 7.

 [S]. Pineapple Juice

  • (a) shall be the fruit juice obtained from pineapple; and

  • (b) may contain a sweetening ingredient in dry form, a Class II preservative, vitamin C, amylase, cellulase, pectinase and an antifoaming agent.

  • SOR/90-87, s. 8;
  • SOR/91-90, s. 1.
 
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