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

Regulations are current to 2013-06-10 and last amended on 2013-05-31. Previous Versions

  • B.08.076. (1) The percentage of milk fat contained in canned cream shall be shown on the principal display panel followed by the words “milk fat” or the abbreviation “B.F.” or “M.F.”.

  • (2) In addition to the statement referred to in subsection (1), a person may, on the label of canned cream, make a declaration of the fat content of the cream, expressed in grams per serving of stated size.

  • SOR/88-559, s. 19.

B.08.077. [S]. Sour Cream

  • (a) shall be the product prepared by the souring of pasteurized cream with acid-producing bacterial culture and shall contain not less than 14 per cent milk fat; and

  • (b) may contain

    • (i) milk solids,

    • (ii) whey solids,

    • (iii) buttermilk,

    • (iv) starch in an amount not exceeding one per cent,

    • (v) salt,

    • (vi) rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs, in an amount consistent with good manufacturing practice,

    • (vii) the following emulsifying, gelling, stabilizing and thickening agents:

      • (A) algin, carob bean gum (locust bean gum), carrageenan, gelatin, guar gum, pectin or propylene glycol alginate or any combination thereof in an amount not exceeding 0.5 per cent,

      • (B) monoglycerides, mono- and diglycerides, or any combination thereof, in an amount not exceeding 0.3 per cent, and

      • (C) sodium phosphate dibasic in an amount not exceeding 0.05 per cent,

    • (viii) sodium citrate as a flavour precursor in an amount not exceeding 0.1 per cent,

    • (ix) a milk coagulating enzyme derived from Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)), from Mucor pusillus Lindt by pure culture fermentation process or from Aspergillus oryzae RET-1 (pBoel777), in an amount consistent with good manufacturing practice,

    • (x) chymosin A derived from Escherichia coli K-12, GE81 (pPFZ87A), in an amount consistent with good manufacturing practice, and

    • (xi) chymosin B derived from Aspergillus niger var. awamori, GCC0349 (pGAMpR) or from Kluyveromyces marxianus var. lactis, DS1182 (pKS105), in an amount consistent with good manufacturing practice.

  • SOR/78-876, s. 1;
  • SOR/80-500, s. 3;
  • SOR/81-60, s. 5;
  • SOR/92-197, s. 8;
  • SOR/94-212, s. 8;
  • SOR/95-183, s. 8;
  • SOR/98-458, s. 5;
  • SOR/2005-98, s. 7;
  • SOR/2010-143, ss. 8, 39(E).
Previous Version

Division 9

Fats And Oils

B.09.001. [S]. Vegetable fats and oils shall be fats and oils obtained entirely from the botanical source after which they are named, shall be dry and sweet in flavour and odour and, with the exception of olive oil, may contain emulsifying agents, Class IV preservatives, an antifoaming agent, and B-carotene in a quantity sufficient to replace that lost during processing, if such an addition is declared on the label.

  • SOR/85-179, s. 1.