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

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.

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.