Division 11: Fruits, Vegetables, Their Products And Substitutes

“fruit juice” means the unfermented liquid expressed from sound ripe fresh fruit, and includes any such liquid that is heat treated and chilled; (jus de fruit)

“sweetening ingredient” means sugar, invert sugar, honey, dextrose, glucose or glucose solids or any combination thereof in dry or liquid form. (ingrédient édulcorant)

B.11.001.1. No person shall sell any fresh fruit or vegetable that is intended to be consumed raw, except grapes, if sulphurous acid or any salt thereof has been added thereto.

B.11.002. [S]. Canned (naming the vegetable)

(a) shall be the product obtained by heat processing the named fresh vegetable after it has been properly prepared;

(i) in the case of canned green beans and canned wax beans, pieces of green peppers, red peppers and tomato in an amount not exceeding 15 per cent of the final product, and dill seasonings and vinegar,

(ii) in the case of canned peas, garnishes composed of one or more of lettuce, onions, carrots, and pieces of green or red peppers in an amount not exceeding 15 per cent of the total drained vegetable ingredient, aromatic herbs, spices and seasonings, stock or juice of vegetables and aromatic herbs, calcium hydroxide in an amount not exceeding 0.01 per cent of the final product and magnesium hydroxide in an amount not exceeding 0.05 per cent of the final product,

(A) canned asparagus, acetic acid, citric acid, malic acid and tartaric acid at levels consistent with good manufacturing practice,

(B) canned white asparagus, acetic acid, citric acid, malic acid, tartaric acid and ascorbic acid at levels consistent with good manufacturing practice, and

(iv) in the case of asparagus packed in glass containers or fully lined (lacquered) cans, stannous chloride in an amount not exceeding 25 parts per million, calculated as tin,

(v) in the case of canned artichokes, canned bean sprouts and canned onions, citric acid at levels consistent with good manufacturing practice, to be used as a pH adjusting agent,

(vi) in the case of canned ripe lima beans (butter beans) and canned pinto beans, calcium disodium ethylenediaminetetraacetate in an amount not exceeding 130 parts per million,

(vi.1) in the case of canned fava beans, calcium disodium ethylenediaminetetraacetate in an amount not exceeding 365 parts per million,

(vii) in the case of canned red kidney beans, canned chick peas (garbanzo beans) and canned black-eye peas, disodium ethylenediaminetetraacetate in an amount not exceeding 150 parts per million, and

(viii) in the case of canned asparagus, canned green beans, canned wax beans and canned peas

(A) butter or other edible animal or vegetable fats or oils, but if butter is added it shall be not less than three per cent of the final product,

(B) natural or enzymatically or physically modified starches when used with butter or other edible animal or vegetable fats and oils,

(C) acacia gum, algin, carrageenan, furcelleran, guar gum and propylene glycol alginate used with butter or other edible animal or vegetable fats or oils in an amount not exceeding one per cent, singly or in any combination, of the final product, and

(D) characterizing sauces, seasonings or flavouring agents if it is included in the common name of the product.

B.11.003. [S]. Canned Mushrooms

(a) shall be the product obtained by heat-processing properly prepared mushrooms of the cultivated type;

B.11.003A. [S]. Frozen Mushrooms

(a) shall be the product obtained by freezing properly prepared mushrooms of the cultivated type; and

(b) may contain sodium metabisulphite, sodium phosphate dibasic, sodium sulphate and salt.

B.11.004. [S]. Frozen (naming the vegetable) shall be the product obtained by freezing the named fresh vegetable after it has been properly prepared and subjected to a blanching treatment and may contain added salt.

B.11.005. [S]. Tomatoes or Canned Tomatoes

(a) shall be the product made by heat processing properly prepared fresh ripe tomatoes;

(c) shall contain not less than 50 per cent drained tomato solids, as determined by official method FO-18, Determination of Drained Tomato Solids, October 15, 1981.

B.11.007. [S]. Tomato Juice shall be the unconcentrated, pasteurized liquid containing a substantial portion of fine tomato pulp extracted from sound, ripe, whole tomatoes from which all stems and objectionable portions have been removed by any method that does not add water to the liquid and may contain salt and a sweetening ingredient in dry form.

B.11.009. [S]. Tomato Paste shall be the product made by evaporating a portion of the water from tomatoes or sound tomato trimmings, may contain salt and Class II preservatives and shall contain not less than 20 per cent tomato solids, as determined by official method FO-19, Determination of Tomato Solids, October 15, 1981.

B.11.010. [S]. Concentrated Tomato Paste shall be tomato paste containing not less than 30 per cent tomato solids, as determined by official method FO-19, Determination of Tomato Solids, October 15, 1981.

B.11.011. [S]. Tomato Pulp shall be the heat processed product made from whole, ripe tomatoes or sound tomato trimmings concentrated to yield a product with a specific gravity of not less than 1.050 (20°C/20°C) and may contain salt and a Class II preservative.

B.11.012. [S]. Tomato Puree shall be the heat processed product made from whole, ripe tomatoes, with the skins and seeds removed, concentrated to yield a product with a specific gravity of not less than 1.050 (20°C/20°C) and may contain salt and a Class II preservative.

B.11.014. [S]. Tomato Catsup, Catsup or products whose common names are variants of the word Catsup

(a) shall be the heat processed product made from the juice of red-ripe tomatoes or sound tomato trimmings from which skins and seeds have been removed;

B.11.015. [Repealed, SOR/97-151, s. 19]

B.11.016. No person shall sell canned tomatoes, tomato juice or vegetable juice that contains mould filaments in more than 25 per cent of the microscopic fields, when examined by official method MFO-5, Examination of Canned Tomatoes, Tomato Juice and Vegetable Juice, Tomato Puree, Tomato Paste, Tomato Pulp and Tomato Catsup for Mould Filaments, November 30, 1981.

B.11.017. No person shall sell tomato puree, tomato paste, tomato pulp or tomato catsup that contains mould filaments in more than 50 per cent of the microscopic fields, when examined by official method MFO-5, Examination of Canned Tomatoes, Tomato Juice and Vegetable Juice, Tomato Puree, Tomato Paste, Tomato Pulp and Tomato Catsup for Mould Filaments, November 30, 1981.

B.11.025. No person shall sell potatoes, sweet potatoes or yams that have been artificially coloured.

B.11.040. [S]. Beans with Pork or Beans and Pork shall be the food prepared from dried beans and pork, may contain sauce, seasoning, spices and a sweetening agent and shall contain not less than 60 per cent drained solids, as determined by official method FO-20, Determination of Drained Solids of Beans with Pork or Beans and Pork and Beans or Vegetarian Beans, October 15, 1981.

B.11.041. [S]. Beans or Vegetarian Beans shall be the food prepared from dried beans, may contain sauce, seasoning, spices and a sweetening agent and shall contain not less than 60 per cent drained solids, as determined by official method FO-20, Determination of Drained Solids of Beans with Pork or Beans and Pork and Beans or Vegetarian Beans, October 15, 1981.

B.11.050. [S]. Olives shall be the plain or stuffed fruit of the olive tree, and may contain

B.11.051. [S]. Pickles and relishes shall be the product prepared from vegetables or fruits with salt and vinegar, and may contain

(g) polyoxyethylene (20) sorbitan monooleate in an amount not exceeding 0.05 per cent;

B.11.101. [S]. Canned (naming the fruit)

(a) shall be the product prepared by heat processing the named fresh fruit after it has been properly prepared;

(iii) fruit juice, fruit juice from concentrate, concentrated fruit juice or any combination thereof,

(iv) in the case of canned pears, citric acid, malic acid, L-tartaric or lactic acid at a level sufficient to maintain pH 4.2 to 4.5, lemon juice, spices, spice oils, mint and a flavouring preparation other than that which simulates the flavour of canned pears,

(vi) in the case of canned applesauce, citric acid and malic acid at a level sufficient to maintain pH 4.2 to 4.5, ascorbic acid and isoascorbic acid provided the total does not exceed 150 parts per million, spices, salt and a flavouring preparation other than that which simulates the flavour of canned applesauce,

(vii) in the case of canned grapefruit, citric acid at a level sufficient to maintain pH 4.2 to 4.5, lemon juice, calcium chloride and calcium lactate provided the total calcium content, whether naturally present or added, does not exceed 0.035 per cent, spices and a flavouring preparation other than that which simulates the flavour of canned grapefruit,

(viii) in the case of canned mandarin oranges, citric acid at a level sufficient to maintain pH 4.2 to 4.5,

(ix) in the case of canned peaches, L-ascorbic acid at a level not to exceed 550 parts per million, spices, peach pits and peach kernels intended for flavour development and a flavouring preparation other than that which simulates the flavour of canned peaches,

(x) in the case of canned pineapple, citric acid at a level sufficient to maintain pH 4.2 to 4.5, spices, spice oils, mint, dimethylpolysiloxane not to exceed 10 parts per million when pineapple juice is used as a packing medium and a flavouring preparation other than that which simulates the flavour of canned pineapple,

(xi) in the case of canned plums, a flavouring preparation other than that which simulates the flavour of canned plums, and

(xii) in the case of canned strawberries, citric acid, lactic acid, malic acid or L-tartaric acid at a level sufficient to maintain pH 4.2 to 4.5.

B.11.102. [S]. Frozen (naming the fruit) shall be the product obtained by freezing the named fresh fruit after it has been properly prepared and may contain

(d) ascorbic acid, citric acid, erythorbic acid or malic acid to prevent discolouration; and

B.11.103. and B.11.104. [Repealed, SOR/79-252, s. 1]

B.11.105. [Repealed, SOR/97-151, s. 20]

B.11.120. [S]. (Naming the fruit) Juice

(b) may contain a sweetening ingredient in dry form, a Class II preservative, amylase, cellulase and pectinase.

B.11.121. Notwithstanding section B.11.120, the fruit juice prepared from any fruit named in any of sections B.11.123 to B.11.128A shall conform to the standard prescribed for that fruit juice in that section.

B.11.123. [S]. Apple Juice

(b) may contain a Class II preservative, vitamin C, amylase, cellulase and pectinase;

(d) shall contain, in 100 millilitres measured at a temperature of 20°C, not less than 0.24 gram and not more than 0.60 gram of ash of which not less than 50 per cent shall be potassium carbonate.

B.11.124. [S]. Grape Juice

(b) shall have a specific gravity of not less than 1.040 and not more than 1.124 (20°C/20°C);

(ii) not less than 0.015 gram and not more than 0.070 gram of phosphoric acid calculated as phosphorous pentoxide; and

(d) may contain a pH-adjusting agent, a sweetening ingredient in dry form, a Class II preservative, vitamin C, amylase, cellulase and pectinase.

B.11.125. [S]. Grapefruit Juice

(i) contain not less than 1.15 milliequivalents of free amino acid per 100 millilitres, as determined by official method FO-21, Determination of Amino Acids in Grapefruit Juice and Orange Juice, October 15, 1981,

(ii) contain not less than 70 milligrams of potassium per 100 millilitres, as determined by official method FO-22, Determination of Potassium in Grapefruit Juice and Orange Juice, October 15, 1981, and

(iii) have an absorbance value for total polyphenolics of not less than 0.310, as determined by official method FO-23, Determination of Absorbance Value for Total Polyphenolics in Grapefruit Juice and Orange Juice, October 15, 1981;

(i) have a Brix reading of not less than 9.3°, as determined by official method FO-24, Determination of Brix Reading for Grapefruit Juice and Orange Juice, October 15, 1981, and

(ii) contain not less than 0.7 per cent and not more than 2.1 per cent of acid by weight calculated as anhydrous citric acid, as determined by official method FO-25, Determination of Acid in Grapefruit Juice or Orange Juice, October 15, 1981; and

(d) may contain sugar, invert sugar, dextrose in dry form, glucose solids, a Class II preservative, amylase, cellulase and pectinase.

B.11.126. [S]. Lemon Juice

(b) shall contain, before the addition of a sweetening ingredient, in 100 millilitres measured at a temperature of 20°C, not less than

(i) 8.0 grams of soluble solids, as determined by official method FO-26, Determination of Soluble Solids in Lemon Juice, Lime Juice or Lime Fruit Juice, October 15, 1981, and

(ii) 5.0 grams of acid calculated as anhydrous citric acid, as determined by official method FO-27, Determination of Acid in Lemon Juice, Lime Juice, or Lime Fruit Juice, October 15, 1981;

(d) may contain a sweetening ingredient in a dry form, a Class II preservative, amylase, cellulase and pectinase.

B.11.127. [S]. Lime Juice or Lime Fruit Juice

(i) a specific gravity of not less than 1.030 and not more than 1.040 (20°C/20°C),

(ii) its optical rotation between +0.5 and -1.5 degrees Ventzke, determined at a temperature of 20°C, using a tube 200 millimetres in length;

(c) shall contain, before the addition of a sweetening ingredient, in 100 millilitres measured at a temperature of 20°C, not less than

(i) 8.0 grams of soluble solids, as determined by official method FO-26, Determination of Soluble Solids in Lemon Juice, Lime Juice or Lime Fruit Juice, October 15, 1981, and

(ii) 5.5 grams of acid calculated as anhydrous citric acid, as determined by official method FO-27, Determination of Acid in Lemon Juice, Lime Juice or Lime Fruit Juice, October 15, 1981;

(e) may contain a sweetening ingredient in a dry form, a Class II preservative, amylase, cellulase and pectinase.

B.11.128. [S]. Orange Juice

(i) contain not less than 1.20 milliequivalents of free amino acids per 100 millilitres, as determined by official method FO-21, Determination of Amino Acids in Grapefruit Juice and Orange Juice, October 15, 1981,

(ii) contain not less than 115 milligrams of potassium per 100 millilitres, as determined by official method FO-22, Determination of Potassium in Grapefruit Juice and Orange Juice, October 15, 1981, and

(iii) have an absorbance value for total polyphenolics of not less than 0.380, as determined by official method FO-23, Determination of Absorbance Value for Total Polyphenolics in Grapefruit Juice and Orange Juice, October 15, 1981;

(i) have a Brix reading of not less than 9.7°, as determined by official method FO-24, Determination of Brix Reading for Grapefruit Juice and Orange Juice, October 15, 1981, and

(ii) contain not less than 0.5 per cent and not more than 1.8 per cent of acid by weight calculated as anhydrous citric acid, as determined by official method FO-25, Determination of Acid in Grapefruit Juice or Orange Juice, October 15, 1981;

(d) may contain orange essences, orange oils and orange pulp adjusted in accordance with good manufacturing practice; and

(e) may contain sugar, invert sugar, dextrose in dry form, glucose solids, a Class II preservative, amylase, cellulase and pectinase.

B.11.128A. [S]. Pineapple Juice

(b) may contain a sweetening ingredient in dry form, a Class II preservative, vitamin C, amylase, cellulase, pectinase and an antifoaming agent.

B.11.129. [S]. Carbonated (naming the fruit) Juice or Sparkling (naming the fruit) Juice shall be the named fruit juice impregnated with carbon dioxide under pressure.

B.11.130. [S]. (1) Concentrated (naming the fruit) juice

(a) shall be fruit juice that is concentrated to at least one half of its original volume by the removal of water;

(c) may have added to it, for the purpose of adjustment in accordance with good manufacturing practice, all or any of the following, namely,

(2) Subparagraphs (1)(b)(i), (ii), (iii) and (v) do not apply in respect of frozen concentrated orange juice.

B.11.131. [S]. (Naming the fruits) Juice shall be a mixture of fruit juices each of which meets the standard prescribed for that fruit juice in this Division.

B.11.132. [S]. Apple and (naming the fruit) Juice

(a) shall be a mixture of apple juice and another fruit juice, each of which meets the standard, if any, prescribed for that fruit juice in this Division; and

B.11.133. [S]. Reconstituted (naming the fruit) Juice or (naming the fruit) Juice from Concentrate

(a) shall be fruit juice that has been prepared by the addition of water to fruit juice of the same name from which water has been removed;

(b) may contain juice of the same name, a sweetening ingredient, and natural pulp, oils and esters of the named fruit;

(d) may contain, in the case of reconstituted lemon or lime juice, not more than 10 parts per million dimethylpolysiloxane.

B.11.134. [S]. Apricot Nectar, Peach Nectar or Pear Nectar

(a) shall be the unfermented but fermentable pulpy product, intended for direct consumption, obtained by blending the total edible part of sound and ripe apricots, peaches and pears, as the case may be, concentrated or unconcentrated with water and, subject to subparagraph (e)(i), a sweetening ingredient;

(i) in the case of peach nectar and pear nectar, not less than 40 per cent by weight of the fruit or the equivalent derived from the concentrated fruit, and

(ii) in the case of apricot nectar, not less than 35 per cent by weight of the fruit or the equivalent derived from the concentrated fruit;

(c) shall contain not less than 13 per cent soluble solids by weight expressed as °Brix on the International Sucrose Scales and calculated by refractometer at 20°C and uncorrected for acidity;

(d) shall not contain more than 3 g/kg (3000 ppm) of ethanol and 10 mg/kg (10 ppm) of hydroxy methyl furfural; and

(ii) citric acid and malic acid at levels consistent with good manufacturing practice,

B.11.150. No person shall label, package, sell or advertise a fruit flavoured drink in a manner that is likely to create an impression that the fruit flavoured drink contains vitamins or has any other nutritional value commonly associated with any fruit juice unless the following requirements are met:

(i) it contains vitamin C in an amount not less than 24 milligrams and not more than 48 milligrams, and

(A) where folic acid has been added, an amount of folic acid of not less than 40 micrograms and not more than 80 micrograms,

(B) where thiamine has been added, an amount of thiamine of not less than 0.08 milligram and not more than 0.11 milligram,

(D) where potassium has been added, an amount of potassium of not less than 100 milligrams and not more than 200 milligrams,

B.11.151. No person shall label, package, sell or advertise a base, concentrate or mix that is used for making a fruit flavoured drink in a manner that is likely to create an impression that the drink made therefrom will contain vitamins or have any other nutritional value commonly associated with fruit juice unless the following requirements are met:

(i) is sold for the purpose of making a breakfast drink or a substitute for fruit juice,

(ii) is not represented to be or is not commonly known as a product that is used for making a soft drink or a thirst-quenching or refreshment drink; and

(b) where a drink is made therefrom as directed, the drink meets the requirements described in paragraph B.11.150(d).

B.11.201. [S]. (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;

(i) such amount 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,

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;

(ii) not less than 66 per cent water soluble solids as estimated by the refractometer, and

(i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,

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;

(i) 12.5 per cent of the named fruit, except that where the named fruit is strawberry it shall contain not less than 15 per cent strawberries,

(ii) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the fruit used in its preparation,

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.

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.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;

(i) not less than 27 per cent of any combination of peel, pulp or juice of the named citrus fruit,

(ii) not less than 65 per cent water soluble solids as estimated by the refractometer, and

(i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the citrus fruit used in its preparation,

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;

(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;

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;

(ii) not less than 65 per cent water soluble solids as estimated by the refractometer, and

(i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,

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.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.11.241. [S]. (Naming the fruit) Jelly with Pectin

(a) 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;

(ii) not less than 62 per cent water soluble solids, as estimated by the refractometer, and

(i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,

B.11.242. The standards prescribed in these Regulations for jam and jelly do not apply to cranberry sauce, jellied cranberry, cranberry jelly, mint jelly and jellied mint.

B.11.250. [S]. Mince, Mince Meat or Fruit Mince

B.11.260. [S]. Boiled Cider shall be the liquid expressed from whole apples, apple cores, apple trimmings or apple culls and concentrated by boiling.

B.12.001. [S]. Water represented as mineral water or spring water,

(a) shall be potable water obtained from an underground source but not obtained from a public community water supply;

(b) shall not contain any coliform bacteria, as determined by official method MFO-9, Microbiological Examination of Mineral Water, November 30, 1981;

(ii) added fluoride, if the total fluoride ion content thereof does not exceed one part per million, and

B.12.002. The principal display panel of the label on a container of water represented as mineral water or spring water shall carry a statement

(a) of the geographical location of the underground source from which it is obtained;

B.12.003. Where carbon dioxide has been added to water represented as mineral water or spring water, the word “carbonated” (“gazéifiée”) shall appear on the principal display panel of the label on the container thereof, as the first designation in the common name of the water when the added carbon dioxide

(a) did not originate from decarbonation of the water upon emergence from the underground source; or

B.12.004. No person shall sell water in sealed containers, other than water represented as mineral water or spring water, if it contains

(a) any coliform bacteria, as determined by official method MFO-15, Microbiological Examination of Water in Sealed Containers (Excluding Mineral and Spring Water) and of Prepackaged Ice, November 30, 1981;

(b) more than 100 total aerobic bacteria per millilitre, as determined by official method MFO-15, Microbiological Examination of Water in Sealed Containers (Excluding Mineral and Spring Water) and of Prepackaged Ice, November 30, 1981;

(d) added fluoride in such an amount that the total amount therein of added and naturally occurring fluoride ion exceeds one part per million.

B.12.005. (1) No person shall sell prepackaged ice if it contains

(b) naturally occurring fluoride ion in an amount that exceeds its naturally occurring amount; or

(c) added fluoride in such an amount that the total amount therein of added and naturally occurring fluoride ion exceeds one part per million.

(2) No person shall manufacture prepackaged ice for sale if the water from which it is made contains

(b) naturally occurring fluoride ion in an amount that exceeds its naturally occurring amount; or

(c) added fluoride in such an amount that the total amount therein of added and naturally occurring fluoride ion exceeds one part per million.

B.12.006. The common name of water in sealed containers, other than water represented as mineral water or spring water, shall be “Water”, modified by the word

(a) “Distilled” when the treatment of the water includes its vaporization and condensation;

(b) “Demineralized” when the treatment of the water is such that the mineral content of the water is reduced, by means other than distillation, to less than 10 parts per million; and

B.12.007. Notwithstanding section B.01.008, when chlorine or any compounds of chlorine have been

(a) used in the treatment of water in sealed containers, other than water represented as mineral water or spring water, and

(b) subsequently removed from the water together with any chlorine and compounds of chlorine produced in the water,

chlorine or any compounds of chlorine need not be shown as ingredients on any part of the label on a sealed container of that water.

B.12.008. A statement of the total fluoride ion content expressed in parts per million shall appear on the principal display panel of the label on a sealed container of water, other than water represented as mineral water or spring water and on the label on a container of prepackaged ice.

B.12.009. The label on a sealed container of water, other than water represented as mineral water or spring water, shall bear a description on its principal display panel of any treatment the water has undergone, with the exception of the following:

(b) chlorination followed by the removal of the agent used for the chlorination together with any chlorine and compounds of chlorine produced in the water;