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

Regulations are current to 2013-05-20 and last amended on 2013-03-21. Previous Versions

B.09.009. [S]. Sunflowerseed Oil or Sunflower Oil

  • (a) shall be the oil of the seeds of Helianthus annuus L.; and

  • (b) shall have

    • (i) a relative density of (20°C/water at 20°C) of not less than 0.918 and not more than 0.923,

    • (ii) a refractive index (nD40°C) of not less than 1.467 and not more than 1.469,

    • (iii) an iodine value (Wijs) of not less than 110 and not more than 143,

    • (iv) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 188 and not more than 194,

    • (v) an unsaponifiable matter content of not more than 15 grams per kilogram,

    • (vi) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and

    • (vii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil.

B.09.009A. [S]. Safflowerseed Oil or Safflower Oil

  • (a) shall be the oil of the seeds of Carthamus tinctorius L.;

  • (b) shall have

    • (i) a relative density of (20°C/water at 20°C) of not less than 0.922 and not more than 0.927,

    • (ii) a refractive index (nD40°C) of not less than 1.467 and not more than 1.470,

    • (iii) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 186 and not more than 198,

    • (iv) an iodine value (Wijs) of not less than 135 and not more than 150,

    • (v) an unsaponifiable matter content of not more than 15 grams per kilogram,

    • (vi) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and

    • (vii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil.

B.09.010. Notwithstanding item 1 of the table to paragraph B.01.010(3)(b), where a vegetable fat or oil is an ingredient of any cooking oil, salad oil or table oil, the fat or oil shall be shown in the list of ingredients by its common name.

  • SOR/98-458, s. 7(F).

B.09.011. [S]. Shortening, other than butter or lard, shall be the semi-solid food prepared from fats, oils or a combination of fats and oils, may be processed by hydrogenation and may contain

  • (a) Class IV preservatives,

  • (b) an antifoaming agent,

  • (c) stearyl monoglyceridyl citrate,

  • (d) monoglycerides or a combination of monoglycerides and diglycerides of fat forming fatty acids, the weight of the monoglycerides being not more than 10 per cent and the total weight of monoglycerides and diglycerides being not more than 20 per cent of the weight of the shortening,

  • (e) lactylated monoglycerides, or a combination of lactylated monoglycerides and diglycerides of fat forming fatty acids, the total weight being not more than eight per cent of the weight of the shortening, and

  • (f) sorbitan tristearate,

except that the total weight of the ingredients permitted under paragraphs (d) and (e) shall not be greater than 20 per cent of the weight of the shortening.