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

B.04.002 [S]. Cocoa Beans shall be the seeds of Theobroma cacao L. or a closely related species.

B.04.003 [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.

B.04.004 [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.

• B.04.005 (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.

B.04.006 [S]. Chocolate, Bittersweet Chocolate, Semi-sweet Chocolate or Dark Chocolate

• (a) shall be one or more of the following combined with a sweetening ingredient, namely,

  • (i) cocoa liquor,

  • (ii) cocoa liquor and cocoa butter, and

  • (iii) cocoa butter and cocoa powder;

• (b) shall contain not less than 35 per cent total cocoa solids, of which

  • (i) not less than 18 per cent is cocoa butter, and

  • (ii) not less than 14 per cent is fat-free cocoa solids; and

• (c) may contain

  • (i) less than 5 per cent total milk solids from milk ingredients,

  • (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.

B.04.007 [S]. Sweet Chocolate

• (a) shall be one or more of the following combined with a sweetening ingredient, namely,

  • (i) cocoa liquor,

  • (ii) cocoa liquor and cocoa butter, and

  • (iii) cocoa butter and cocoa powder;

• (b) shall contain not less than 30 per cent total cocoa solids, of which

  • (i) 18 per cent is cocoa butter, and

  • (ii) 12 per cent is fat-free cocoa solids; and

• (c) may contain

  • (i) less than 12 per cent total milk solids from milk ingredients,

  • (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.

B.04.008 [S]. Milk Chocolate

• (a) shall be one or more of the following combined with a sweetening ingredient, namely,

  • (i) cocoa liquor,

  • (ii) cocoa liquor and cocoa butter, and

  • (iii) cocoa butter and cocoa powder;

• (b) shall contain not less than

  • (i) 25 per cent total cocoa solids, of which

    • (A) not less than 15 per cent is cocoa butter, and

    • (B) not less than 2.5 per cent is fat-free cocoa solids,

  • (ii) 12 per cent total milk solids from milk ingredients, and

  • (iii) 3.39 per cent milk fat; and

• (c) 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.

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.

B.04.010 [S]. Cocoa or Cocoa Powder

• (a) shall be the product that

  • (i) is obtained by pulverising the remaining material from partially defatted cocoa liquor by mechanical means, and

  • (ii) contains not less than 10 per cent cocoa butter; and

• (b) may contain

  • (i) spices,

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

  • (iii) salt, and

  • (iv) 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 cocoa product, namely,

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

    • (B) lecithin and hydroxylated lecithin, and

    • (C) ammonium salts of phosphorylated glycerides.

B.04.011 [S]. Low Fat Cocoa or Low Fat Cocoa Powder

• (a) shall be the product that:

  • (i) is obtained by pulverising the remaining material from partially defatted cocoa liquor by mechanical means, and

  • (ii) contains less than 10 per cent cocoa butter; and

• (b) may contain

  • (i) spices,

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

  • (iii) salt, and

  • (iv) 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 cocoa product, namely,

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

    • (B) lecithin and hydroxylated lecithin, and

    • (C) ammonium salts of phosphorylated glycerides.

B.04.012 No person shall sell a cocoa product or a chocolate product unless it is free from bacteria of the genus Salmonella as determined by official method MFO-11, Microbiological Examination of Cocoa and Chocolate, November 30, 1981.

DIVISION 5Coffee

B.05.001 [S]. Green Coffee, Raw Coffee or Unroasted Coffee shall be the seed of Coffee arabica L., C. liberica Hiern, or C. robusta Chev., freed from all but a small portion of its spermoderm.

B.05.002 [S]. Roasted Coffee or Coffee shall be roasted green coffee, and shall contain not less than 10 per cent fat, and may contain not more than six per cent total ash.

B.05.003 [S]. Decaffeinated (indicating the type of coffee)

• (a) shall be coffee of the type indicated, from which caffeine has been removed and that, as a result of the removal, contains not more than

  • (i) 0.1 per cent caffeine, in the case of decaffeinated raw coffee and decaffeinated coffee, or

  • (ii) 0.3 per cent caffeine, in the case of decaffeinated instant coffee; and

• (b) may have been decaffeinated by means of extraction solvents set out in Table XV to Division 16.

DIVISION 6

Food Colours

B.06.001 In this Division,

diluent

diluent means any substance other than a synthetic colour present in a colour mixture or preparation; (diluant)

dye

dye means the principal dye and associated subsidiary and isomeric dyes contained in a synthetic colour; (pigment)

mixture

mixture means a mixture of two or more synthetic colours or a mixture of one or more synthetic colours with one or more diluents; (mélange)

official method FO-7

official method FO-7[Repealed, SOR/2016-305, s. 49]

official method FO-8

official method FO-8[Repealed, SOR/2016-305, s. 49]

official method FO-9

official method FO-9[Repealed, SOR/2016-305, s. 49]

official method FO-10

official method FO-10[Repealed, SOR/2016-305, s. 49]

official method FO-11

official method FO-11[Repealed, SOR/2016-305, s. 49]

official method FO-12

official method FO-12[Repealed, SOR/2016-305, s. 49]

official method FO-13

official method FO-13[Repealed, SOR/2016-305, s. 49]

official method FO-14

official method FO-14[Repealed, SOR/2016-305, s. 49]

official method FO-15

official method FO-15[Repealed, SOR/2016-305, s. 49]

preparation

preparation means a preparation of one or more synthetic colours containing less than three per cent dye and sold for household use; (préparation)

synthetic colour

synthetic colour means any organic food colour, other than caramel, that is produced by chemical synthesis and that has no counterpart in nature. (colorant synthétique)