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

B.06.008 [Repealed, SOR/2016-305, s. 51]

B.06.009 to B.06.013 [Repealed, SOR/80-500, s. 2]

B.06.021 [Repealed, SOR/2016-305, s. 52]

B.06.022 [Repealed, SOR/2016-305, s. 52]

B.06.023 [Repealed, SOR/2016-305, s. 52]

B.06.024 [Repealed, SOR/2016-305, s. 52]

B.06.025 [Repealed, SOR/2016-305, s. 52]

B.06.031 [Repealed, SOR/2016-305, s. 52]

B.06.032 [Repealed, SOR/2016-305, s. 52]

B.06.033 [Repealed, SOR/2016-305, s. 52]

B.06.041 [Repealed, SOR/2016-305, s. 53]

B.06.042 [Repealed, SOR/2016-305, s. 53]

B.06.043 [S]. Ponceau SX shall be the disodium salt of 2-(5-sulpho-2,4-xylylazo)-1-naphthol-4-sulphonic acid, shall contain not less than 85% dye and may contain not more than

• (a) 0.2% water insoluble matter;

• (b) 0.2% combined ether extracts;

• (c) 1.0% subsidiary dyes;

• (d) 0.5% intermediates;

• (e) 3 parts per million of arsenic; and

• (f) 10 parts per million of lead.

B.06.044 [Repealed, SOR/2016-305, s. 54]

B.06.045 [Repealed, SOR/2016-305, s. 54]

B.06.046 [Repealed, SOR/2016-305, s. 54]

B.06.049 [Repealed, SOR/2016-305, s. 54]

B.06.050 [Repealed, SOR/2016-305, s. 54]

B.06.051 [Repealed, SOR/2016-305, s. 54]

B.06.053 [S]. Citrus Red No. 2 shall be 1-(2,5-dimethoxyphenylazo)-2-naphthol, shall contain not less than 98% dye and may contain not more than

• (a) 0.5% volatile matter (at 100°C);

• (b) 0.3% sulphated ash;

• (c) 0.3% water soluble matter;

• (d) 0.5% carbon tetrachloride insoluble matter;

• (e) 0.05% uncombined intermediates;

• (f) 2.0% subsidiary dyes;

• (g) 1 part per million of arsenic; and

• (h) 10 parts per million of lead.

B.06.061 The lake of any water soluble synthetic colour that is referred to in section 2 of the Marketing Authorization for Food Additives That May Be Used as Colouring Agents shall be the calcium or aluminum salt of the respective colour extended on alumina.

B.06.062 [Repealed, SOR/82-768, s. 13]

DIVISION 7Spices, Dressings and Seasonings

B.07.001 [S]. Allspice or Pimento, whole or ground, shall be the dried, full but unripe whole berries of Pimenta dioica (L) Merr. and shall contain

• (a) not more than

  • (i) 25 per cent crude fibre,

  • (ii) 5.5 per cent total ash,

  • (iii) 0.4 per cent ash insoluble in hydrochloric acid, and

  • (iv) 12 per cent moisture; and

• (b) not less than 2.5 millilitres volatile oil per 100 grams of spice.

B.07.002 [S]. Anise or Anise Seed, whole or ground, shall be the dried fruit of Pimpinella anisum L. and shall contain

• (a) not more than

  • (i) nine per cent total ash,

  • (ii) one per cent ash insoluble in hydrochloric acid, and

  • (iii) 10 per cent moisture; and

• (b) not less than two millilitres volatile oil per 100 grams of spice.

B.07.003 [S]. Basil or Sweet Basil, whole or ground, shall be the dried leaves of Ocimum basilicum L. and shall contain

• (a) not more than

  • (i) 15 per cent total ash,

  • (ii) two per cent ash insoluble in hydrochloric acid, and

  • (iii) nine per cent moisture; and

• (b) not less than 0.2 millilitre volatile oil per 100 grams of spice.

B.07.004 [S]. Bay Leaves or Laurel Leaves, whole or ground, shall be the dried leaves of Laurus nobilis L. and shall contain

• (a) not more than

  • (i) 4.5 per cent total ash,

  • (ii) 0.5 per cent ash insoluble in hydrochloric acid, and

  • (iii) seven per cent moisture; and

• (b) not less than one millilitre volatile oil per 100 grams of spice.

B.07.005 [S]. Caraway or Caraway Seed, whole or ground, shall be the dried fruit of the caraway plant, Carum carvi L. and shall contain

• (a) not more than

  • (i) eight per cent total ash,

  • (ii) one per cent ash insoluble in hydrochloric acid, and

  • (iii) 11.5 per cent moisture; and

• (b) not less than two millilitres volatile oil per 100 grams of spice.

B.07.006 [S]. Cardamom or Cardamom Seed, bleached or green, whole or ground, shall be the dried ripe fruit of Elettaria cardamomum Maton and shall contain

• (a) not more than

  • (i) eight per cent total ash,

  • (ii) three per cent ash insoluble in hydrochloric acid, and

  • (iii) 13 per cent moisture; and

• (b) not less than three millilitres volatile oil per 100 grams of spice.