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

B.11.103 and B.11.104 [Repealed, SOR/79-252, s. 1]

B.11.105 [Repealed, SOR/97-151, s. 20]

Fruit Juices

B.11.120 [S]. (Naming the fruit) Juice

• (a) shall be the juice obtained from the named fruit; and

• (b) may contain a sweetening ingredient in dry form, a Class II preservative, amylase, cellulase and pectinase.

B.11.121 Notwithstanding section B.11.120, the fruit juice prepared from any fruit named in any of sections B.11.123 to B.11.128A shall conform to the standard prescribed for that fruit juice in that section.

B.11.123 [S]. Apple Juice

• (a) shall be the fruit juice obtained from apples;

• (b) may contain a Class II preservative, vitamin C, amylase, cellulase and pectinase;

• (c) shall have a specific gravity of not less than 1.041 and not more than 1.065 (20°C/20°C); and

• (d) shall contain, in 100 millilitres measured at a temperature of 20°C, not less than 0.24 gram and not more than 0.60 gram of ash of which not less than 50 per cent shall be potassium carbonate.

B.11.124 [S]. Grape Juice

• (a) shall be the fruit juice obtained from grapes;

• (b) shall have a specific gravity of not less than 1.040 and not more than 1.124 (20°C/20°C);

• (c) shall contain, before the addition of a sweetening ingredient, in 100 millilitres measured at a temperature of 20°C,

  • (i) not less than 0.20 gram and not more than 0.55 gram of ash, and

  • (ii) not less than 0.015 gram and not more than 0.070 gram of phosphoric acid calculated as phosphorous pentoxide; and

• (d) may contain a pH-adjusting agent, a sweetening ingredient in dry form, a Class II preservative, vitamin C, amylase, cellulase and pectinase.

B.11.125 [S]. Grapefruit Juice

• (a) shall be fruit juice obtained from clean, sound, mature grapefruit;

• (b) shall

  • (i) contain not less than 1.15 milliequivalents of free amino acid per 100 millilitres, as determined by official method FO-21, Determination of Amino Acids in Grapefruit Juice and Orange Juice, October 15, 1981,

  • (ii) contain not less than 70 milligrams of potassium per 100 millilitres, as determined by official method FO-22, Determination of Potassium in Grapefruit Juice and Orange Juice, October 15, 1981, and

  • (iii) have an absorbance value for total polyphenolics of not less than 0.310, as determined by official method FO-23, Determination of Absorbance Value for Total Polyphenolics in Grapefruit Juice and Orange Juice, October 15, 1981;

• (c) shall, before the addition of sugar, invert sugar, dextrose or glucose solids,

  • (i) have a Brix reading of not less than 9.3°, as determined by official method FO-24, Determination of Brix Reading for Grapefruit Juice and Orange Juice, October 15, 1981, and

  • (ii) contain not less than 0.7 per cent and not more than 2.1 per cent of acid by weight calculated as anhydrous citric acid, as determined by official method FO-25, Determination of Acid in Grapefruit Juice or Orange Juice, October 15, 1981; and

• (d) may contain sugar, invert sugar, dextrose in dry form, glucose solids, a Class II preservative, amylase, cellulase and pectinase.

B.11.126 [S]. Lemon Juice

• (a) shall be the fruit juice obtained from lemons;

• (b) shall contain, before the addition of a sweetening ingredient, in 100 millilitres measured at a temperature of 20°C, not less than

  • (i) 8.0 grams of soluble solids, as determined by official method FO-26, Determination of Soluble Solids in Lemon Juice, Lime Juice or Lime Fruit Juice, October 15, 1981, and

  • (ii) 5.0 grams of acid calculated as anhydrous citric acid, as determined by official method FO-27, Determination of Acid in Lemon Juice, Lime Juice, or Lime Fruit Juice, October 15, 1981;

• (c) may contain stannous chloride; and

• (d) may contain a sweetening ingredient in a dry form, a Class II preservative, amylase, cellulase and pectinase.

B.11.127 [S]. Lime Juice or Lime Fruit Juice

• (a) shall be the fruit juice obtained from limes;

• (b) shall have

  • (i) a specific gravity of not less than 1.030 and not more than 1.040 (20°C/20°C),

  • (ii) its optical rotation between +0.5 and -1.5 degrees Ventzke, determined at a temperature of 20°C, using a tube 200 millimetres in length;

• (c) shall contain, before the addition of a sweetening ingredient, in 100 millilitres measured at a temperature of 20°C, not less than

  • (i) 8.0 grams of soluble solids, as determined by official method FO-26, Determination of Soluble Solids in Lemon Juice, Lime Juice or Lime Fruit Juice, October 15, 1981, and

  • (ii) 5.5 grams of acid calculated as anhydrous citric acid, as determined by official method FO-27, Determination of Acid in Lemon Juice, Lime Juice or Lime Fruit Juice, October 15, 1981;

• (d) may contain stannous chloride; and

• (e) may contain a sweetening ingredient in a dry form, a Class II preservative, amylase, cellulase and pectinase.

B.11.128 [S]. Orange Juice

• (a) shall be fruit juice obtained from clean, sound, mature oranges;

• (b) shall

  • (i) contain not less than 1.20 milliequivalents of free amino acids per 100 millilitres, as determined by official method FO-21, Determination of Amino Acids in Grapefruit Juice and Orange Juice, October 15, 1981,

  • (ii) contain not less than 115 milligrams of potassium per 100 millilitres, as determined by official method FO-22, Determination of Potassium in Grapefruit Juice and Orange Juice, October 15, 1981, and

  • (iii) have an absorbance value for total polyphenolics of not less than 0.380, as determined by official method FO-23, Determination of Absorbance Value for Total Polyphenolics in Grapefruit Juice and Orange Juice, October 15, 1981;

• (c) shall, before the addition of sugar, invert sugar, dextrose or glucose solids,

  • (i) have a Brix reading of not less than 9.7°, as determined by official method FO-24, Determination of Brix Reading for Grapefruit Juice and Orange Juice, October 15, 1981, and

  • (ii) contain not less than 0.5 per cent and not more than 1.8 per cent of acid by weight calculated as anhydrous citric acid, as determined by official method FO-25, Determination of Acid in Grapefruit Juice or Orange Juice, October 15, 1981;

• (d) may contain orange essences, orange oils and orange pulp adjusted in accordance with good manufacturing practice; and

• (e) may contain sugar, invert sugar, dextrose in dry form, glucose solids, a Class II preservative, amylase, cellulase and pectinase.

B.11.128A [S]. Pineapple Juice

• (a) shall be the fruit juice obtained from pineapple; and

• (b) may contain a sweetening ingredient in dry form, a Class II preservative, vitamin C, amylase, cellulase, pectinase and an antifoaming agent.

B.11.129 [S]. Carbonated (naming the fruit) Juice or Sparkling (naming the fruit) Juice shall be the named fruit juice impregnated with carbon dioxide under pressure.

• B.11.130 [S]. (1) Concentrated (naming the fruit) juice

  • (a) shall be fruit juice that is concentrated to at least one half of its original volume by the removal of water;

  • (b) may contain

    • (i) vitamin C,

    • (ii) food colour,

    • (iii) stannous chloride,

    • (iv) a sweetening ingredient, and

    • (v) a class II preservative; and

  • (c) may have added to it, for the purpose of adjustment in accordance with good manufacturing practice, all or any of the following, namely,

    • (i) essence, oil and pulp from the named fruit, and

    • (ii) water.

• (2) Subparagraphs (1)(b)(i), (ii), (iii) and (v) do not apply in respect of frozen concentrated orange juice.

B.11.131 [S]. (Naming the fruits) Juice shall be a mixture of fruit juices each of which meets the standard prescribed for that fruit juice in this Division.

B.11.132 [S]. Apple and (naming the fruit) Juice

• (a) shall be a mixture of apple juice and another fruit juice, each of which meets the standard, if any, prescribed for that fruit juice in this Division; and

• (b) may contain added vitamin C.

B.11.133 [S]. Reconstituted (naming the fruit) Juice or (naming the fruit) Juice from Concentrate

• (a) shall be fruit juice that has been prepared by the addition of water to fruit juice of the same name from which water has been removed;

• (b) may contain juice of the same name, a sweetening ingredient, and natural pulp, oils and esters of the named fruit;

• (c) shall conform to the standards for the named fruit juices as prescribed in this Division; and

• (d) may contain, in the case of reconstituted lemon or lime juice, not more than 10 parts per million dimethylpolysiloxane.

B.11.134 [S]. Apricot Nectar, Peach Nectar or Pear Nectar

• (a) shall be the unfermented but fermentable pulpy product, intended for direct consumption, obtained by blending the total edible part of sound and ripe apricots, peaches and pears, as the case may be, concentrated or unconcentrated with water and, subject to subparagraph (e)(i), a sweetening ingredient;

• (b) shall contain

  • (i) in the case of peach nectar and pear nectar, not less than 40 per cent by weight of the fruit or the equivalent derived from the concentrated fruit, and

  • (ii) in the case of apricot nectar, not less than 35 per cent by weight of the fruit or the equivalent derived from the concentrated fruit;

• (c) shall contain not less than 13 per cent soluble solids by weight expressed as °Brix on the International Sucrose Scales and calculated by refractometer at 20°C and uncorrected for acidity;

• (d) shall not contain more than 3 g/kg (3000 p.p.m.) of ethanol and 10 mg/kg (10 p.p.m.) of hydroxy methyl furfural; and

• (e) may contain

  • (i) honey if no other sweetening ingredient is employed,

  • (ii) citric acid and malic acid at levels consistent with good manufacturing practice,

  • (iii) lemon juice, and

  • (iv) vitamin C.

Fruit Flavoured Drinks

B.11.150 No person shall label, package, sell or advertise a fruit flavoured drink in a manner that is likely to create an impression that the fruit flavoured drink contains vitamins or has any other nutritional value commonly associated with any fruit juice unless the following requirements are met:

• (a) it is sold as a substitute for fruit juice or as a breakfast drink;

• (b) it is not carbonated;

• (c) it is not represented to be or is not commonly known as

  • (i) a soft drink, or

  • (ii) a thirst-quenching or refreshment drink; and

• (d) notwithstanding sections D.01.009, D.01.011 and D.02.009,

  • (i) it contains vitamin C in an amount not less than 24 milligrams and not more than 48 milligrams, and

  • (ii) it contains

    • (A) where folic acid has been added, an amount of folic acid of not less than 40 micrograms and not more than 80 micrograms,

    • (B) where thiamine has been added, an amount of thiamine of not less than 0.08 milligram and not more than 0.11 milligram,

    • (C) where iron has been added, an amount of iron of not less than 0.56 milligram and not more than 0.80 milligram, or

    • (D) where potassium has been added, an amount of potassium of not less than 100 milligrams and not more than 200 milligrams,

per 100 millilitres when the drink is ready to serve.

B.11.151 No person shall label, package, sell or advertise a base, concentrate or mix that is used for making a fruit flavoured drink in a manner that is likely to create an impression that the drink made therefrom will contain vitamins or have any other nutritional value commonly associated with fruit juice unless the following requirements are met:

• (a) the base, concentrate or mix

  • (i) is sold for the purpose of making a breakfast drink or a substitute for fruit juice,

  • (ii) is not represented to be or is not commonly known as a product that is used for making a soft drink or a thirst-quenching or refreshment drink; and

• (b) where a drink is made therefrom as directed, the drink meets the requirements described in paragraph B.11.150(d).

Jams

B.11.201 [S]. (Naming the fruit) Jam

• (a) shall be the product obtained by processing fruit, fruit pulp, or canned fruit, by boiling to a suitable consistency with water and a sweetening ingredient;

• (b) shall contain not less than

  • (i) 45 per cent of the named fruit, and

  • (ii) 66 per cent water soluble solids as estimated by the refractometer;

• (c) may contain

  • (i) such amount 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,

  • (ii) a Class II preservative,

  • (iii) a pH adjusting agent, and

  • (iv) an antifoaming agent; and

• (d) shall not contain apple or rhubarb.