Food and Drug Regulations (C.R.C., c. 870)
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Regulations are current to 2021-01-10 and last amended on 2020-09-28. Previous Versions
PART BFoods (continued)
DIVISION 11Fruits, Vegetables, Their Products and Substitutes (continued)
- SOR/78-478, s. 1
Jams (continued)
B.11.202 [S]. (Naming the fruit) Jam with Pectin
(a) shall be the product obtained by processing fruit, fruit pulp, or canned fruit by boiling to a suitable consistency with water and a sweetening ingredient;
(b) shall contain
(c) may contain
(d) shall not contain apple or rhubarb.
- SOR/92-400, s. 17
B.11.203 [S]. Apple (or Rhubarb) and (naming the fruit) Jam
(a) shall be the product obtained by processing fruit, fruit pulp or canned fruit by boiling to a suitable consistency with water and a sweetening ingredient;
(b) shall contain not less than
(c) may contain
B.11.204 Where a jam for which a standard is prescribed in section B.11.203 contains added pectin or pectinous preparation, a statement to the effect that pectin or pectinous preparation has been added shall be shown on the principal display panel.
Marmalade
B.11.220 [S]. (Naming the citrus fruit) Marmalade shall be the food of jelly-like consistency made from any combination of peel, pulp or juice of the named citrus fruit by boiling with water and a sweetening ingredient and shall contain not less than 65 per cent water soluble solids as estimated by the refractometer and may contain
(a) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named citrus fruit;
(b) a pH adjusting agent; and
(c) an antifoaming agent.
B.11.221 [S]. (Naming the citrus fruit) Marmalade with Pectin
(a) shall be the food of jelly-like consistency made from any combination of peel, pulp or juice of the named citrus fruit by boiling with water and a sweetening ingredient;
(b) shall contain
(c) may contain
B.11.222 [S]. Pineapple Marmalade or Fig Marmalade
(a) shall be the food of jelly-like consistency made from the pulp of juice of the named fruit by boiling with water and a sweetening ingredient;
(b) shall contain not less than
(c) may contain such amounts of added pectin, pectinous preparation or acid ingredient as reasonably compensates for any deficiency in the natural pectin content or acidity of the named fruit;
(d) a pH adjusting agent; and
(e) an antifoaming agent.
B.11.223 [S]. Pineapple Marmalade with Pectin or Fig Marmalade with Pectin
(a) shall be the food of jelly-like consistency made from the pulp and juice of the named fruit by boiling with water and a sweetening ingredient;
(b) shall contain
(c) may contain
- SOR/84-300, s. 37(E)
B.11.224 [S]. (Naming the fruit) Preserve (Conserve) shall be the food made by processing fruit other than apple or rhubarb with a sweetening ingredient and shall contain not less than
(a) 45 parts by weight of the named fruit for each 55 parts by weight, on the dry basis, of a sweetening ingredient; and
(b) 60 per cent water-soluble solids, as estimated by the refractometer.
Jelly
B.11.240 [S]. (Naming the fruit) Jelly shall be the gelatinous food, free of seeds and pulp, made from the named fruit, the juice of the named fruit or a concentrate of the juice of the named fruit, which has been boiled with water and a sweetening ingredient, shall contain not less than 62 per cent water soluble solids as estimated by the refractometer and may contain
(a) such amount of added pectin, pectinous preparation or acid ingredient as reasonably compensates for any deficiency of the natural pectin content or acidity of the named fruit;
(b) a pH adjusting agent; and
(c) an antifoaming agent.
B.11.241 [S]. (Naming the fruit) Jelly with Pectin
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