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

B.08.062. [S]. Ice Cream

• (a) shall be the frozen food obtained by freezing an ice cream mix, with or without the incorporation of air;

• (b) may contain cocoa or chocolate syrup, fruit, nuts or confections;

• (c) shall contain not less than

  • (i) 36 per cent solids,

  • (ii) 10 per cent milk fat, or, where cocoa or chocolate syrup, fruit, nuts, or confections have been added, eight per cent milk fat, and

  • (iii) 180 grams of solids per litre of which amount not less than 50 grams shall be milk fat, or, where cocoa or chocolate syrup, fruit, nuts or confections have been added, 180 grams of solids per litre of which amount not less than 40 grams shall be milk fat; and

• (d) shall contain not more than

  • (i) 100,000 bacteria per gram, and

  • (ii) 10 coliform organisms per gram,

  as determined by official method MFO-2, Microbiological Examination of Ice Cream or Ice Milk, November 30, 1981.

B.08.063. [S]. Sherbet

• (a) shall be the frozen food, other than ice cream or ice milk, made from a milk product;

• (b) may contain

  • (i) water,

  • (ii) a sweetening agent,

  • (iii) fruit or fruit juice,

  • (iv) citric or tartaric acid,

  • (v) a flavouring preparation,

  • (vi) a food colour,

  • (vii) not more than 0.75 per cent stabilizing agent,

  • (viii) a sequestering agent,

  • (ix) lactose,

  • (x) not more than 0.5 per cent microcrystalline cellulose, and

  • (xi) not more than one per cent added edible casein or edible caseinates; and

• (c) shall contain

  • (i) not more than five per cent milk solids, including milk fat, and

  • (ii) not less than 0.35 per cent acid determined by titration and expressed as lactic acid.

B.08.071. [S]. Ice Milk Mix

• (a) shall be the unfrozen, pasteurized combination of cream, milk or other milk products, sweetened with sugar, liquid sugar, invert sugar, honey, dextrose, glucose, corn syrup, corn syrup solids or any combination of such sweeteners;

• (b) may contain

  • (i) egg,

  • (ii) a flavouring preparation,

  • (iii) cocoa or chocolate syrup,

  • (iv) a food colour,

  • (v) a pH adjusting agent,

  • (vi) a stabilizing agent, in an amount that will not result in more than 0.5 per cent stabilizing agent in the ice milk,

  • (vii) a sequestering agent,

  • (viii) added lactose, and

  • (ix) not more than 1.5 per cent microcrystalline cellulose,

  • (x) salt, and

  • (xi) not more than one per cent added edible casein or edible caseinates; and

• (c) shall contain

  • (i) not less than 33 per cent solids, and

  • (ii) not less than three per cent and not more than five per cent milk fat.