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

Regulations are current to 2014-09-01 and last amended on 2014-08-21. Previous Versions

 [S]. Cocoa Beans shall be the seeds of Theobroma cacao L. or a closely related species.

  • SOR/97-263, s. 2.

 [S]. Cocoa Nibs shall be the product prepared by removing the shell from cleaned cocoa beans, of which the residual shell content may not exceed 1.75 per cent by mass, calculated to an alkali free basis if the nibs or the cocoa beans from which the nibs were prepared have been processed with alkali, as determined by the method prescribed in the Official Methods of Analysis of the Association of Official Analytical Chemists, 12th Ed. (1975), sections 13.010 to 13.014, under the heading “Shell in Cacao Nibs—Official Final Action”, published by the Association of Official Analytical Chemists, in Washington.

  • SOR/97-263, s. 2.

 [S]. Cocoa Liquor, Cocoa Mass, Unsweetened Chocolate, Bitter Chocolate or Chocolate Liquor shall

  • (a) be the product obtained from the mechanical disintegration of the cocoa nib with or without removal or addition of any of its constituents; and

  • (b) contain not less than 50 per cent cocoa butter.

  • SOR/97-263, s. 2.
  •  (1) Cocoa products may be processed with one or more of the following pH-adjusting or alkalizing agents:

    • (a) hydroxides of ammonia, carbonates of ammonia, bicarbonates of ammonia, hydroxides of sodium, carbonates of sodium, bicarbonates of sodium, hydroxides of potassium, carbonates of potassium or bicarbonates of potassium;

    • (b) carbonates of magnesium or hydroxides of magnesium; and

    • (c) carbonates of calcium.

  • (2) The quantity of any one pH-adjusting agent referred to in paragraphs (1)(a) to (c) shall not exceed the maximum level of use for that agent set out in column III of an item of Table X to section B.16.100.

  • (3) The total mass of the pH-adjusting agents referred to in paragraphs (1)(a) to (c) shall not be greater in neutralizing value, calculated from the respective masses of those agents, than the neutralizing value of five parts by mass of anhydrous potassium carbonate for each 100 parts by mass of cocoa product, calculated on a fat-free basis.

  • (4) Cocoa products may be processed with one or more of the following pH-adjusting or neutralizing agents, added as such or in aqueous solution:

    • (a) phosphoric acid;

    • (b) citric acid; and

    • (c) tartaric acid.

  • (5) The total mass of pH-adjusting agents referred to in subsection (4) shall not exceed in neutralizing value, calculated from the respective masses of those agents, the appropriate maximum levels of use set out in column III of Table X to section B.16.100.

  • (6) For the purpose of subsection (5),

    • (a) the total quantity of phosphoric acid shall not be greater than 0.5 part by mass, expressed as P2O5, for each 100 parts by mass of cocoa product, calculated on a fat-free basis; and

    • (b) the total quantity of citric acid and tartaric acid, singly or in combination, shall not be greater than 1.0 part by mass for each 100 parts by mass of cocoa product, calculated on a fat-free basis.

  • SOR/97-263, s. 2;
  • SOR/2012-43, s. 1.