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

 [S]. Corn starch shall be starch made from maize and shall contain not less than 84% starch.

  • SOR/84-300, s. 42;
  • SOR/2011-28, s. 5.

 For the purpose of this Division, moisture, ash and fineness shall be determined by the following applicable official methods:

  • (a) FO-29, Determination of Moisture in Grain, October 15, 1981;

  • (b) FO-30, Determination of Ash in Grain, October 15, 1981; and

  • (c) FO-31, Determination of Degree of Fineness of Grain, October 15, 1981.

  • SOR/82-768, s. 38.

 [S]. Cottonseed Flour or similar products from cottonseed shall be derived from decorticated, defatted or partially defatted, cooked, ground cottonseed kernels and contain not more than 450 parts per million of free gossypol.

 In this Division, milk solids means the entire solids content from milk, partly skimmed milk or skim milk or their concentrated, dried or reconstituted form, singly or in any combination.

  • SOR/89-170, s. 1.

Bread

 [S]. Bread or White Bread shall be the food made by baking a yeast-leavened dough prepared with flour and water and may contain

  • (a) salt;

  • (b) shortening, lard, butter or margarine;

  • (c) milk or milk product;

  • (d) whole egg, egg-white; egg-yolk, (fresh, dried, or frozen);

  • (e) a sweetening agent;

  • (f) malt syrup, malt extract or malt flour;

  • (g) inactive dried yeast of the genus Saccharomyces cerevisiae in an amount not greater than two parts by weight for each 100 parts of flour used;

  • (h) amylase, amylase (maltogenic), asparaginase, bromelain, glucoamylase, glucose oxidase, lactase, lipase, lipoxidase, pentosanase, phospholipase, protease, pullulanase or xylanase;

  • (i) subject to section B.13.029, one or more of the following in a total amount not exceeding five parts by weight per 100 parts of flour used, namely, whole wheat flour, entire wheat flour, graham flour, gluten flour, wheat meal, wheat starch, non-wheat flour, non-wheat meal or non-wheat starch, any of which may be wholly or partially dextrinized;

  • (j) other parts of the wheat berry;

  • (k) lecithin or ammonium salt of phosphorylated glyceride;

  • (l) monoglycerides and diglycerides of fat-forming fatty acids,

  • (m) ammonium chloride, ammonium sulphate, calcium carbonate, calcium lactate, diammonium phosphate, dicalcium phosphate, monoammonium phosphate or any combination thereof in an amount not greater than 0.25 parts by weight of all such additives for each 100 parts of flour used;

  • (n) monocalcium phosphate in an amount not greater than 0.75 parts by weight for each 100 parts of flour used;

  • (o) calcium peroxide, ammonium persulphate, potassium persulphate or any combination thereof in an amount not greater than 0.01 part by weight of all such additives for each 100 parts of flour used;

  • (p) acetone peroxide;

  • (q) vinegar;

  • (r) Class III preservative;

  • (s) food colour;

  • (t) calcium stearoyl-2-lactylate or sodium stearoyl-2-lactylate in an amount not greater than 0.375 parts by weight for each 100 parts of flour used;

  • (u) l-cysteine (hydrochloride) in an amount not greater than 0.009 parts by weight for each 100 parts of flour used;

  • (v) calcium sulphate in an amount not greater than 0.5 parts by weight for each 100 parts of flour used;

  • (w) sodium stearyl fumarate in an amount not greater than 0.5 parts by weight for each 100 parts of flour used;

  • (x) ascorbic acid in an amount not greater than 0.02 parts by weight for each 100 parts of flour used;

  • (y) lactic acid;

  • (z) azodicarbonamide in an amount not exceeding 45 parts by weight for each one million parts of flour;

  • (aa) calcium iodate, potassium iodate or any combination thereof in an amount not greater than 45 parts by weight of all such additives for each one million parts of flour;

  • (bb) acetylated tartaric acid esters of mono- and diglycerides in an amount not greater than 0.6 parts by weight for each 100 parts of flour used; and

  • (cc) guar gum.

  • SOR/78-402, s. 5;
  • SOR/79-251, s. 2;
  • SOR/82-383, ss. 7, 8;
  • SOR/84-300, s. 43(E);
  • SOR/92-63, s. 3;
  • SOR/92-94, s. 3;
  • SOR/94-227, s. 3;
  • SOR/97-122, s. 3;
  • SOR/97-558, s. 3;
  • SOR/2003-130, s. 3;
  • SOR/2007-302, s. 4(F);
  • SOR/2011-278, s. 10;
  • SOR/2012-26, s. 3;
  • SOR/2012-43, s. 15(F);
  • SOR/2012-46, s. 3.

 [S]. Enriched Bread or Enriched White Bread

  • (a) shall be bread that is baked from a dough in which enriched flour is the only wheat flour used;

  • (b) shall contain

    • (i) for each 100 parts of flour used, not less than

      • (A) two parts by weight of skim milk solids,

      • (B) four parts by weight of dried whey powder, or

      • (C) such amount of the protein product made from peas (Pisum sativum) or soybeans (Glycine max) as will provide 0.5 parts by weight of protein, and

    • (ii) in 100 grams of bread,

      • (A) 0.40 milligram of thiamine,

      • (B) 0.24 milligram of riboflavin,

      • (C) 3.3 milligrams of niacin or niacinamide,

      • (D) 0.10 milligram of folic acid, and

      • (E) 2.76 milligrams of iron;

  • (c) may contain, in 100 grams of bread,

    • (i) 0.14 milligram of vitamin B6,

    • (ii) 0.6 milligram of d-pantothenic acid,

    • (iii) 90 milligrams of magnesium, and

    • (iv) 66 milligrams of calcium; and

  • (d) where it contains not less than six parts by weight of milk solids per 100 parts of enriched flour used, may be described by the common name “milk bread”.

  • SOR/78-698, s. 3;
  • SOR/87-704, s. 1;
  • SOR/89-170, s. 2;
  • SOR/89-198, s. 3;
  • SOR/98-550, s. 3.

 [Repealed, SOR/79-252, s. 3]

 [S]. Raisin Bread shall be bread that contains for each 100 parts by weight of flour used not less than 50 parts by weight of seeded or seedless raisins, or raisins and currants of which not less than 35 parts shall be raisins and may contain spices or peel.

 [S]. (naming the percentage) Whole Wheat Bread

  • (a) shall

    • (i) be bread in the making of which the named percentage of the flour used shall be whole wheat flour, and

    • (ii) contain not less than 60 per cent whole wheat flour in relation to the total flour used; and

  • (b) may

    • (i) contain caramel, and

    • (ii) where it contains not less than six parts by weight of milk solids per 100 parts of the total enriched flour and whole wheat flour used, be described by the common name “(naming the percentage) whole wheat milk bread”.

  • SOR/89-170, s. 3.
 
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