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

B.02.135. [S]. In this Division, “reduced isomerized hop extract” means

• (a) tetrahydroisohumulones derived from hops

  • (i) by isomerization and reduction of humulones (alpha-acids) by means of hydrogen and a catalyst, or

  • (ii) by reduction of lupulones (beta-acids) by means of hydrogen and a catalyst, followed by oxidation and isomerization;

• (b) hexahydroisohumulones derived from hops by reduction of tetrahydroisohumulones by means of sodium borohydride; and

• (c) dihydroisohumulones derived from hops by reduction of isoalpha acids by means of sodium borohydride.

B.03.001. In this Division, “acid-reacting material” means one or any combination of

• (a) lactic acid or its salts;

• (b) tartaric acid or its salts;

• (c) acid salts of phosphoric acid; and

• (d) acid compounds of aluminum.

B.03.002. [S]. Baking Powder shall be a combination of sodium or potassium bicarbonate, an acid-reacting material, starch or other neutral material, may contain an anticaking agent and shall yield not less than 10 per cent of its weight of carbon dioxide, as determined by official method FO-3, Determination of Carbon Dioxide in Baking Powder, October 15, 1981.

B.04.001. The definitions in this section apply in this Division.

“chocolate product”

“chocolate product” means a product derived from one or more cocoa products and includes chocolate, bittersweet chocolate, semi-sweet chocolate, dark chocolate, sweet chocolate, milk chocolate and white chocolate. (produit de chocolat)

“cocoa product”

“cocoa product” means a product derived from cocoa beans and includes cocoa nibs, cocoa liquor, cocoa mass, unsweetened chocolate, bitter chocolate, chocolate liquor, cocoa, low fat cocoa, cocoa powder and low fat cocoa powder. (produit du cacao)

“milk ingredient”

“milk ingredient” means one or any combination of

• (a) the following products for which a standard is prescribed in this Part, namely,

  • (i) milk or whole milk,

  • (ii) skim milk,

  • (iii) partly skimmed milk or partially skimmed milk,

  • (iv) sterilized milk,

  • (v) condensed milk or sweetened condensed milk,

  • (vi) evaporated milk,

  • (vii) evaporated skim milk or concentrated skim milk,

  • (viii) evaporated partly skimmed milk or concentrated partly skimmed milk,

  • (ix) milk powder or whole milk powder or dry whole milk or powdered whole milk,

  • (x) skim milk powder or dry skim milk,

  • (xi) skim milk with added milk solids,

  • (xii) partly skimmed milk with added milk solids or partially skimmed milk with added milk solids,

  • (xiii) malted milk or malted milk powder,

  • (xiv) butter, and

  • (xv) cream; and

• (b) the following products for which a standard is not prescribed by this Part, namely

  • (i) reconstituted milk or whole milk,

  • (ii) reconstituted skim milk,

  • (iii) reconstitued partly skimmed milk,

  • (iv) partly skimmed milk powder,

  • (v) buttermilk,

  • (vi) butter oil, and

  • (vii) reconstituted cream. (ingrédient laitier)

“sweetening ingredient”

“sweetening ingredient” means any one or any combination of sweetening agents, except for icing sugar. (ingrédient édulcorant)