Food and Drug Regulations

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• (d) [Repealed, SOR/97-148, s. 5]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.