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

Regulations are current to 2019-07-01 and last amended on 2019-06-17. Previous Versions

PART BFoods (continued)

DIVISION 4Cocoa and Chocolate Products (continued)

 [S]. Chocolate, Bittersweet Chocolate, Semi-sweet Chocolate or Dark Chocolate

  • (a) shall be one or more of the following combined with a sweetening ingredient, namely,

    • (i) cocoa liquor,

    • (ii) cocoa liquor and cocoa butter, and

    • (iii) cocoa butter and cocoa powder;

  • (b) shall contain not less than 35 per cent total cocoa solids, of which

    • (i) not less than 18 per cent is cocoa butter, and

    • (ii) not less than 14 per cent is fat-free cocoa solids; and

  • (c) may contain

    • (i) less than 5 per cent total milk solids from milk ingredients,

    • (ii) spices,

    • (iii) flavouring preparations, other than those that imitate the flavour of chocolate or milk, to balance flavour,

    • (iv) salt, and

    • (v) 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 chocolate product, namely,

      • (A) mono-glycerides and mono- and diglycerides,

      • (B) lecithin and hydroxylated lecithin,

      • (C) ammonium salts of phosphorylated glycerides,

      • (D) polyglycerol esters of interesterified castor oil fatty acids, and

      • (E) sorbitan monostearate.

  • SOR/79-664, s. 2
  • SOR/97-263, s. 2

 [S]. Sweet Chocolate

  • (a) shall be one or more of the following combined with a sweetening ingredient, namely,

    • (i) cocoa liquor,

    • (ii) cocoa liquor and cocoa butter, and

    • (iii) cocoa butter and cocoa powder;

  • (b) shall contain not less than 30 per cent total cocoa solids, of which

    • (i) 18 per cent is cocoa butter, and

    • (ii) 12 per cent is fat-free cocoa solids; and

  • (c) may contain

    • (i) less than 12 per cent total milk solids from milk ingredients,

    • (ii) spices,

    • (iii) flavouring preparations, other than those that imitate the flavour of chocolate or milk, to balance flavour,

    • (iv) salt, and

    • (v) 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 chocolate product, namely,

      • (A) mono-glycerides and mono- and diglycerides,

      • (B) lecithin and hydroxylated lecithin,

      • (C) ammonium salts of phosphorylated glycerides,

      • (D) polyglycerol esters of interesterified castor oil fatty acids, and

      • (E) sorbitan monostearate.

  • SOR/97-263, s. 2

 [S]. Milk Chocolate

  • (a) shall be one or more of the following combined with a sweetening ingredient, namely,

    • (i) cocoa liquor,

    • (ii) cocoa liquor and cocoa butter, and

    • (iii) cocoa butter and cocoa powder;

  • (b) shall contain not less than

    • (i) 25 per cent total cocoa solids, of which

      • (A) not less than 15 per cent is cocoa butter, and

      • (B) not less than 2.5 per cent is fat-free cocoa solids,

    • (ii) 12 per cent total milk solids from milk ingredients, and

    • (iii) 3.39 per cent milk fat; and

  • (c) may contain

    • (i) less than 5 per cent whey or whey products,

    • (ii) spices,

    • (iii) flavouring preparations, other than those that imitate the flavour of chocolate or milk, to balance flavour,

    • (iv) salt, and

    • (v) 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 chocolate product, namely,

      • (A) mono-glycerides and mono- and diglycerides,

      • (B) lecithin and hydroxylated lecithin,

      • (C) ammonium salts of phosphorylated glycerides,

      • (D) polyglycerol esters of interesterified castor oil fatty acids, and

      • (E) sorbitan monostearate.

  • SOR/97-263, s. 2

 [S]. White Chocolate

  • (a) shall contain the following combined together, namely,

    • (i) not less than 20 per cent cocoa butter,

    • (ii) not less than 14 per cent total milk solids from milk ingredients, and

    • (iii) not less than 3.5 per cent milk fat; and

  • (b) may contain

    • (i) less than 5 per cent whey or whey products,

    • (ii) spices,

    • (iii) flavouring preparations, other than those that imitate the flavour of chocolate or milk, to balance flavour,

    • (iv) salt, and

    • (v) 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 chocolate product, namely,

      • (A) mono-glycerides and mono- and diglycerides,

      • (B) lecithin and hydroxylated lecithin,

      • (C) ammonium salts of phosphorylated glycerides,

      • (D) polyglycerol esters of interesterified castor oil fatty acids, and

      • (E) sorbitan monostearate.

  • SOR/97-263, s. 2
 
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