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Food and Drug Regulations

Version of section B.08.075 from 2006-03-22 to 2010-06-16:


 [S]. Cream

  • (a) shall be the fatty liquid prepared from milk by separating the milk constituents in such a manner as to increase the milk fat content; and

  • (b) may contain

    • (i) a pH adjusting agent,

    • (ii) a stabilizing agent, and

    • (iii) in the case of cream for whipping that has been heat-treated above 100°C, the following ingredients and food additives:

      • (A) skim milk powder in an amount not exceeding 0.25 per cent,

      • (B) glucose solids in an amount not exceeding 0.1 per cent,

      • (C) calcium sulphate in an amount not exceeding 0.005 per cent,

      • (D) xanthan gum in an amount not exceeding 0.02 per cent, and

      • (E) microcrystalline cellulose in an amount not exceeding 0.2 per cent.

  • SOR/79-662, s. 2
  • SOR/82-1071, s. 6
  • SOR/88-419, s. 1
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