Food and Drug Regulations

B.08.075 [S]. Cream

• (a) shall be the fatty liquid prepared from milk by separating the milk constituents in such a manner as to increase the milk fat content; and

• (b) may contain

  • (i) a pH adjusting agent,

  • (ii) a stabilizing agent,

  • (iii) in the case of cream for whipping that has been heat-treated above 100°C, the following ingredients and food additives:

    • (A) skim milk powder in an amount not exceeding 0.25 per cent,

    • (B) glucose solids in an amount not exceeding 0.1 per cent,

    • (C) calcium sulphate in an amount not exceeding 0.005 per cent, and

    • (D) xanthan gum in an amount not exceeding 0.02 per cent, and

    • (E) [Repealed, SOR/2010-142, s. 7]

• (iv) in the case of cream for whipping, microcrystalline cellulose in an amount not exceeding 0.2 per cent.