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

Regulations are current to 2019-11-19 and last amended on 2019-06-17. Previous Versions

PART BFoods (continued)

DIVISION 2Alcoholic Beverages (continued)

Beer (continued)

 [S]. In this Division, reduced isomerized hop extract means

  • (a) tetrahydroisohumulones derived from hops

    • (i) by isomerization and reduction of humulones (alpha-acids) by means of hydrogen and a catalyst, or

    • (ii) by reduction of lupulones (beta-acids) by means of hydrogen and a catalyst, followed by oxidation and isomerization;

  • (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

 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.

 [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

 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

    • (i) reconstituted milk or whole milk,

    • (ii) reconstituted skim milk,

    • (iii) reconstitued partly skimmed milk,

    • (iv) partly skimmed milk powder,

    • (v) buttermilk,

    • (vi) butter oil, and

    • (vii) reconstituted cream. (ingrédient laitier)

sweetening ingredient

sweetening ingredient means any one or any combination of sweetening agents, except for icing sugar. (ingrédient édulcorant)

  • SOR/97-263, s. 2

 [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
 
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