Food and Drug Regulations

B.22.032 No person shall sell any product simulating whole egg unless that product

• (a) is made from liquid, dried or frozen egg albumen or mixtures thereof;

• (b) has a protein quality of not less than that set out in column 3 for that item of the Table of Chemical, Physical and Nutritional Characteristics of Food, as determined by the corresponding method set out in column 4;

• (c) notwithstanding sections D.01.009 and D.02.009, contains, per 100 grams on a ready-to-use basis,

  • (i) not less than

    • (A) 50 milligrams calcium,

    • (B) 2.3 milligrams iron,

    • (C) 1.5 milligrams zinc,

    • (D) 130 milligrams potassium,

    • (E) 1000 International Units Vitamin A,

    • (F) 0.10 milligram thiamine,

    • (G) 0.30 milligram riboflavin,

    • (H) 3.60 milligrams niacin,

    • (I) 1.60 milligrams pantothenic acid,

    • (J) 0.20 milligram Vitamin B_6′,

    • (K) 0.50 microgram Vitamin B_12′,

    • (L) 0.02 milligram folic acid, and

    • (M) 2.0 International Units alpha-tocopherol, and

  • (ii) not more than 3 milligrams cholesterol;

• (d) has a calcium to phosphorus ratio of not less than one part calcium to four parts phosphorus; and

• (e) contains in the total fat of any fat or oil used not less than 40 per cent cis-cis methylene interrupted polyunsaturated fatty acids and not more than 20 per cent saturated fatty acids.