Food and Drug Regulations (C.R.C., c. 870)
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Regulations are current to 2013-06-10 and last amended on 2013-05-31. Previous Versions
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.
Marmalade
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) a pH adjusting agent; and
(c) an antifoaming agent.
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;
(b) shall contain
(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
(iii) pectin or pectinous preparation; and
(c) may contain
(i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the citrus fruit used in its preparation,
(ii) a Class II preservative,
(iii) a pH adjusting agent, and
(iv) an antifoaming agent.
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;
(b) shall contain not less than
(i) 45 per cent of the named fruit, and
(ii) 65 per cent water soluble solids, as estimated by the refractometer;
(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;
(d) a pH adjusting agent; and
(e) an antifoaming agent.
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;
(b) shall contain
(i) not less than 27 per cent of the named fruit,
(ii) not less than 65 per cent water soluble solids as estimated by the refractometer, and
(iii) pectin or pectinous preparation; and
(c) may contain
(i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,
(ii) food colour,
(iii) a Class II preservative,
(iv) a pH adjusting agent, and
(v) an antifoaming agent.
- SOR/84-300, s. 37(E).
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