PART BFoods (continued)
DIVISION 2Alcoholic Beverages (continued)
B.02.131 [Repealed, SOR/2019-98, s. 4]
B.02.132 The qualified common name or common name set out in column II of the table to this section shall be used in any advertisement and on the label of a beer that contains the percentage of alcohol by volume set out in column I.
|Column I||Column II|
|Item||Percentage Alcohol by Volume||Qualified Common Name or Common Name|
|1||1.1 to 2.5||Extra Light Beer|
|2||2.6 to 4.0||Light Beer|
|3||4.1 to 5.5||Beer|
|4||5.6 to 8.5||Strong Beer|
|5||8.6 or more||Extra Strong Beer|
- SOR/88-418, s. 2
- SOR/2019-98, s. 5
B.02.133 [S]. In this Division, hop extract means an extract derived from hops by a process employing the solvent
(a) hexane, methanol, or methylene chloride in such a manner that the hop extract does not contain more than 2.2 per cent of the solvent used; or
(b) carbon dioxide or ethyl alcohol in an amount consistent with good manufacturing practice.
- SOR/86-89, s. 1
- SOR/88-418, s. 3
(2) For the purposes of paragraph (1)(b), the residues of hexane shall not exceed 1.5 parts per million per per cent iso-alpha acid content of the pre-isomerized hop extract.
- SOR/88-418, s. 4
B.02.135 [S]. In this Division, reduced isomerized hop extract means
(a) tetrahydroisohumulones derived from hops
(b) hexahydroisohumulones derived from hops by reduction of tetrahydroisohumulones by means of sodium borohydride; and
(c) dihydroisohumulones derived from hops by reduction of isoalpha acids by means of sodium borohydride.
- SOR/96-483, s. 2
- SOR/2000-352, s. 1
DIVISION 3Baking Powder
B.03.001 In this Division, acid-reacting material means one or any combination of
(a) lactic acid or its salts;
(b) tartaric acid or its salts;
(c) acid salts of phosphoric acid; and
(d) acid compounds of aluminum.
B.03.002 [S]. Baking Powder shall be a combination of sodium or potassium bicarbonate, an acid-reacting material, starch or other neutral material, may contain an anticaking agent and shall yield not less than 10 per cent of its weight of carbon dioxide, as determined by official method FO-3, Determination of Carbon Dioxide in Baking Powder, October 15, 1981.
- SOR/82-768, s. 4
- SOR/92-626, s. 12
DIVISION 4Cocoa and Chocolate Products
B.04.001 The definitions in this section apply in this Division.
- chocolate product
chocolate product means a product derived from one or more cocoa products and includes chocolate, bittersweet chocolate, semi-sweet chocolate, dark chocolate, sweet chocolate, milk chocolate and white chocolate. (produit de chocolat)
- cocoa product
cocoa product means a product derived from cocoa beans and includes cocoa nibs, cocoa liquor, cocoa mass, unsweetened chocolate, bitter chocolate, chocolate liquor, cocoa, low fat cocoa, cocoa powder and low fat cocoa powder. (produit du cacao)
- milk ingredient
milk ingredient means one or any combination of
(a) the following products for which a standard is prescribed in this Part, namely,
(i) milk or whole milk,
(ii) skim milk,
(iii) partly skimmed milk or partially skimmed milk,
(iv) sterilized milk,
(v) condensed milk or sweetened condensed milk,
(vi) evaporated milk,
(vii) evaporated skim milk or concentrated skim milk,
(viii) evaporated partly skimmed milk or concentrated partly skimmed milk,
(ix) milk powder or whole milk powder or dry whole milk or powdered whole milk,
(x) skim milk powder or dry skim milk,
(xi) skim milk with added milk solids,
(xii) partly skimmed milk with added milk solids or partially skimmed milk with added milk solids,
(xiii) malted milk or malted milk powder,
(xiv) butter, and
(xv) cream; and
(b) the following products for which a standard is not prescribed by this Part, namely
- sweetening ingredient
sweetening ingredient means any one or any combination of sweetening agents, except for icing sugar. (ingrédient édulcorant)
- SOR/97-263, s. 2
B.04.002 [S]. Cocoa Beans shall be the seeds of Theobroma cacao L. or a closely related species.
- SOR/97-263, s. 2
- Date modified: