Food and Drug Regulations

B.04.009 [S]. White Chocolate

• (a) shall contain the following combined together, namely,

  • (i) not less than 20 per cent cocoa butter,

  • (ii) not less than 14 per cent total milk solids from milk ingredients, and

  • (iii) not less than 3.5 per cent milk fat; and

• (b) may contain

  • (i) less than 5 per cent whey or whey products,

  • (ii) spices,

  • (iii) flavouring preparations, other than those that imitate the flavour of chocolate or milk, to balance flavour,

  • (iv) salt, and

  • (v) any of the following emulsifying agents, which singly shall not exceed the maximum level of use set out in column III of Table IV to section B.16.100, and in combination shall not exceed 1.5 per cent by mass of chocolate product, namely,

    • (A) mono-glycerides and mono- and diglycerides,

    • (B) lecithin and hydroxylated lecithin,

    • (C) ammonium salts of phosphorylated glycerides,

    • (D) polyglycerol esters of interesterified castor oil fatty acids, and

    • (E) sorbitan monostearate.