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

DIVISION 17Salt

• B.17.001 (1) [S]. Salt, other than crude rock salt, shall be crystalline sodium chloride and may contain

  • (a) one or more of the following anti-caking agents,

    • (i) calcium aluminum silicate, calcium phosphate tribasic, calcium silicate, calcium stearate, magnesium carbonate, magnesium silicate, magnesium stearate, silicon dioxide and sodium aluminum silicate, the total amount not to exceed one per cent and, in the case of fine grained salt, the total amount not to exceed two per cent,

    • (ii) propylene glycol in an amount not exceeding 0.035 per cent, and

    • (iii) sodium ferrocyanide decahydrate in an amount not exceeding 13 parts per million calculated as anhydrous sodium ferrocyanide;

  • (b) not more than

    • (i) 1.4 per cent, singly or in combination, of calcium sulphate or potassium chloride,

    • (ii) 13 parts per million anhydrous sodium ferrocyanide when added as sodium ferrocyanide decahydrate in the production of dendritic crystals of salt,

    • (iii) 10 parts per million of polyoxyethylene (20) sorbitan monooleate when used in the production of coarse crystal salt,

    • (iv) 15 parts per million of sodium alginate when used in the production of coarse crystal salt, and

    • (v) 0.1 per cent other ingredients; and

  • (c) notwithstanding paragraphs (a) and (b), the total level of sodium ferrocyanide decahydrate, whether added as an anti-caking agent or as an adjuvant in the production of dendritic salt, shall not exceed 13 parts per million, calculated as anhydrous sodium ferrocyanide.

• (2) [Repealed, SOR/97-151, s. 26]

B.17.002 [Repealed, SOR/79-662, s. 18]

B.17.003 Notwithstanding section B.17.001, salt for table or general household use shall contain 0.01 per cent potassium iodide, with or without dextrose, sodium thiosulphate or sodium bicarbonate as a stabilizer of the iodide and the presence of iodide shall be shown on the principal display panel.

DIVISION 18

Sweetening Agents

B.18.001 [S]. Sugar

• (a) shall be the food chemically known as sucrose; and

• (b) shall contain not less than 99.8 per cent sucrose.

B.18.002 [S]. Liquid Sugar shall be the food obtained by dissolving sugar in water.

B.18.003 [S]. Invert Sugar shall be the food obtained by the partial or complete hydrolysis of sugar.

B.18.004 [S]. Liquid Invert Sugar shall be the food consisting of a solution of invert sugar in water.

B.18.005 [S]. No person shall sell liquid sugar or liquid invert sugar unless the label carries a statement of the percentage of sugar or invert sugar contained therein.

B.18.006 [S]. Icing Sugar

• (a) shall be powdered sugar; and

• (b) may contain

  • (i) food colour, and

  • (ii) either not more than five per cent starch or an anticaking agent.

B.18.007 [S]. Brown Sugar, Yellow Sugar or Golden Sugar

• (a) shall be the food obtained from the syrups originating in the sugar refining process;

• (b) may contain not more than

  • (i) 4.5 per cent moisture, and

  • (ii) 3.5 per cent sulphate ash; and

• (c) shall not contain less than 90 per cent sugar and invert sugar.

B.18.008 [S]. Refined Sugar Syrup, Refiners’ Syrup or Golden Syrup

• (a) shall be the food made from syrup originating in the sugar refining process;

• (b) may be hydrolyzed; and

• (c) shall not contain more than

  • (i) 35 per cent moisture, and

  • (ii) 2.5 per cent sulphated ash.

B.18.009 [S]. Fancy Molasses

• (a) shall be the syrupy food obtained by the evaporation and partial inversion of the clarified or unclarified sugar cane juice from which sugar has not been previously extracted;

• (b) may contain sulphurous acid or its salts; and

• (c) shall not contain more than

  • (i) 25 per cent moisture, and

  • (ii) 3 per cent sulphated ash.

B.18.010 [S]. Table Molasses

• (a) shall be the liquid food obtained in the process of manufacturing raw or refined sugar;

• (b) may contain sulphurous acid or its salts;

• (c) shall not contain more than

  • (i) 25 per cent moisture, and

  • (ii) 3 per cent sulphated ash.

B.18.011 [S]. Refiners’ Molasses, Blackstrap Molasses or Cooking Molasses

• (a) shall be the residual liquid food obtained in the process of manufacturing raw or refined sugar;

• (b) may contain sulphurous acid or its salts;

• (c) shall not contain more than

  • (i) 25 per cent moisture, and

  • (ii) 12 per cent sulphated ash.

• B.18.015 [S]. (1) Dextrose Anhydrous, for the purpose of Part B of these Regulations

  • (a) shall be the food chemically known as dextrose;

  • (b) shall contain not less than 99.5 per cent D-glucose on a dry basis;

  • (c) shall contain not more than 0.25 per cent sulphated ash on a dry basis;

  • (d) shall contain not less than 98 per cent total solids; and

  • (e) may contain sulphurous acid or its salts.

• (2) Dextrose Monohydrate, for the purpose of Part B of these Regulations

  • (a) shall be the food chemically known as dextrose;

  • (b) shall contain not less than 99.5 per cent D-glucose on a dry basis;

  • (c) shall contain not more than 0.25 per cent sulphated ash on a dry basis;

  • (d) shall contain not less than 90 per cent total solids; and

  • (e) may contain sulphurous acid or its salts.

B.18.016 [S]. Glucose or Glucose Syrup

• (a) shall be the purified concentrated solution of nutritive saccharides obtained from the incomplete hydrolysis, by means of acid or enzymes, of starch or of a starch-containing substance;

• (b) shall have a total solids content of not less than 70 per cent;

• (c) shall have a sulphated ash content of not more than 1.0 per cent on a dry basis;

• (d) shall have a reducing sugar content (dextrose equivalent) of not less than 20 per cent expressed as D-glucose on a dry basis; and

• (e) may contain sulphurous acid or its salts.

B.18.017 [S]. Glucose Solids or Dried Glucose Syrup

• (a) shall be glucose or glucose syrup from which the water has been partially removed;

• (b) shall have a total solids content of not less than 93 per cent;

• (c) shall have a sulphated ash content of not more than 1.0 per cent on a dry basis;

• (d) shall have a reducing sugar content (dextrose equivalent) of not less than 20 per cent expressed as D-glucose, on a dry basis; and

• (e) may contain sulphurous acid or its salts.

B.18.018 [S]. (Naming the source of the glucose) Syrup

• (a) shall be glucose;

• (b) may contain

  • (i) a sweetening agent,

  • (ii) a flavouring preparation,

  • (iii) sorbic acid,

  • (iv) sulphurous acid or its salts,

  • (v) salt, and

  • (vi) water; and

• (c) shall not contain more than

  • (i) 35 per cent moisture; and

  • (ii) 3 per cent ash.

B.18.019 [S]. Lactose

• (a) shall be the carbohydrate normally obtained from whey and may

  • (i) be anhydrous,

  • (ii) contain one molecule of water of crystalization, or

  • (iii) be a mixture of both subparagraphs (i) and (ii);

• (b) shall not contain less than 99.0 per cent anhydrous lactose on a moisture free basis;

• (c) shall not contain more than 0.3 per cent sulphated ash on a moisture free basis;

• (d) shall have a weight loss of not more than 6.0 per cent on drying; and

• (e) shall have, in a 10 per cent solution, a pH of not less than 4.5 and not more than 7.0.

Honey

B.18.025 [S]. Honey shall be the food produced by honey bees and derived from

• (a) the nectar of blossoms,

• (b) secretions of living plants, or

• (c) secretions on living plants,

and shall have

• (d) a fluid, viscous or partly or wholly crystallized consistency;

• (e) a diastase activity, determined after processing and blending, as represented by a diastase figure on the Gothe scale of not less than eight where the hydroxy-methyl-furfural content is not more than 0.004 per cent; or

• (f) a diastase activity, determined after processing and blending, as represented by a diastase figure on the Gothe scale of not less than three where the hydroxy-methyl-furfural content is not more than 0.0015 per cent.

• B.18.026 (1) Subject to subsection (2), honey derived mainly from nectar of blossoms shall not contain

  • (a) less than 65 per cent apparent reducing sugar, calculated as invert sugar;

  • (b) more than 20 per cent moisture;

  • (c) more than 5 per cent apparent sucrose;

  • (d) more than 0.1 per cent water insoluble solids, except that pressed honey shall contain not more than 0.5 per cent water insoluble solids;

  • (e) more than 0.6 per cent ash; and

  • (f) more than 40 milliequivalents acid per 1 000 grams.

• (2) Honey derived mainly from the nectar of lavender, rubinia, alfalfa, or banksia menziesii shall meet the requirements of paragraphs (1)(a), (b) and (d) to (f) and shall contain not more than 10 per cent apparent sucrose.

B.18.027 Honey derived from secretions of living plants or from secretions on living plants shall not contain

• (a) less than 60 per cent apparent reducing sugar, calculated as invert sugar;

• (b) more than 20 per cent moisture;

• (c) more than 10 per cent apparent sucrose;

• (d) more than 0.1 per cent water insoluble solids, except that pressed honey shall contain not more than 0.5 per cent water insoluble solids;

• (e) more than 1.0 per cent ash; and

• (f) more than 40 milliequivalents acid per 1 000 grams.

DIVISION 19Vinegar

B.19.001 Vinegar shall be the liquid obtained by the acetous fermentation of an alcoholic liquid and shall contain not less than 4.1 per cent and not more than 12.3 per cent acetic acid.

B.19.002 The percentage of acetic acid by volume contained in any vinegar described in Division 19 shall be shown on the principal display panel followed by the words “acetic acid”.

B.19.003 [S]. Wine Vinegar shall be vinegar made from wine and may contain caramel.

B.19.004 [S]. Spirit Vinegar, Alcohol Vinegar, White Vinegar or Grain Vinegar shall be vinegar made from diluted distilled alcohol.

B.19.005 [S]. Malt Vinegar shall be vinegar made from an infusion of malt undistilled prior to acetous fermentation, may contain other cereals or caramel, shall be dextro-rotatory, and shall contain, in 100 millilitres measured at a temperature of 20°C, not less than

• (a) 1.8 grams of solids, and

• (b) 0.2 gram of ash.

B.19.006 [S]. Cider Vinegar or Apple Vinegar shall be vinegar made from the liquid expressed from whole apples, apple parts or apple culls and may contain caramel.

B.19.007 [S]. Blended Vinegar shall be a combination of two or more varieties of vinegar of which spirit vinegar shall contribute not more than 55 per cent of the total acetic acid.

B.19.008 No person shall name any of the varieties of vinegar forming a blended vinegar unless the label of such blended vinegar carries a complete list of all the varieties of vinegar present, in descending order of proportionate content, based on acetic acid.

B.19.009 The maximum limits for the acetic acid content of a vinegar described in section B.19.001 do not apply to vinegar sold only for manufacturing use if the words “For Manufacturing Use Only” are shown on the principal display panel and upon all documents pertaining to such vinegar.