B.14.061. [S]. Edible Bone Meal or Edible Bone Flour shall be the food prepared by grinding dry, defatted bones, obtained from animals healthy at the time of slaughter and shall contain
(a) not less than 85 per cent ash, as determined by official method FO-34, Determination of Ash in Edible Bone Meal or Edible Bone Flour, October 15, 1981.
(b) and (c) [Repealed, SOR/97-148, s. 4]
- SOR/82-768, s. 45;
- SOR/97-148, s. 4.
B.14.062. [S]. (1) Gelatin or Edible Gelatin
(a) shall be the purified food obtained by the processing of skin, ligaments or bones of animals;
(b) shall contain not less than 82 per cent ash-free solids, when tested by official method FO-35, Determination of Ash-Free Solids in Gelatin, October 15, 1981;
(c) shall be free from objectionable taste and offensive odour when 2.5 grams thereof are dissolved in 100 millilitres of warm water;
(d) [Repealed, SOR/97-148, s. 5]
(e) shall not contain any residues of hydrogen peroxide where it has been used in the course of manufacture; and
(f) may contain
(i) not more than 2.6 per cent ash on a dry basis,
(ii) not more than 500 parts per million of sulphurous acid, including the salts thereof, calculated as sulphur dioxide, and
(iii) where intended for use in the manufacture of marshmallow, sodium hexametaphosphate or sodium lauryl sulphate.
(2) No person shall use, in the course of manufacturing gelatin or edible gelatin,
(a) acidic or basic compounds other than acetic acid, ammonium hydroxide, citric acid, fumaric acid, hydrochloric acid, lime, magnesium hydroxide, phosphoric acid, sodium carbonate, sodium hydroxide, sodium sulphide, sulphuric acid, sulphurous acid or tartaric acid; or
(b) filtering and clarifying agents other than activated carbon, alumina, aluminum sulphate, calcium phosphate, dibasic, cellulose, diatomaceous earth, perlite, strongly acidic cation exchange resin in the hydrogen ion form or basic anion exchange resins in the chloride ion or free base ion forms.
- SOR/78-401, s. 2(E);
- SOR/78-874, s. 1;
- SOR/80-501, s. 3;
- SOR/82-768, s. 46;
- SOR/97-148, s. 5.
B.14.063. For the purposes of sections B.14.064 to B.14.068, “stew meat” means meat that contains when raw not more than
(a) 25 per cent fat, in the case of meat in meat ball stews; and
(b) 20 per cent fat, in the case of meat in other stews.
- SOR/78-874, s. 2.
B.14.064. [S]. Vegetable Stew with (naming the meat)
(a) shall contain vegetables and the named meat in the following amounts, calculated as raw ingredients:
(i) 12 per cent or more stew meat, and
(ii) 38 per cent or more vegetables; and
(b) may contain gravy, salt, seasoning and spices.
- SOR/78-874, s. 2.
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