P-29, r. 1 - Regulation respecting food

Section 11.9.4 Disposition versions

2012-09-01

11.9.4. In addition to the requirements of the Food and Drugs Act (R.S.C. 1985, c. F-27) and its regulations, the dairy product substitutes listed in section 11.9.2 must meet the following requirements:

(1)  margarine

(a)  must contain refined vegetable, animal or fish or marine mammal oils, or a mixture of those oils, with a 22-carbon monounsaturated fatty acid content that represents not more than 5% of the total fatty acids in the oils and that weigh

i.  the same as or 40% less than the total weight of all components; or

ii.  the same as or 80% greater than that weight;

(b)  may also have a non-fat milk solids content of not more than 2.8% of its total weight if it contains refined oils within the range set out in subparagraph i of subparagraph a, or 1.4% of its weight if it contains refined oils within the range set out in subparagraph ii of subparagraph a;

(2)  coffee whiteners must have a refined vegetable oil content of not less than 10% and may have a non-fat milk solids content of not more than 5%;

(3)  dessert toppings must have a refined vegetable oil content of not less than 16% and may have a non-fat milk solids content of not more than 5%;

(4)  frozen dessert mixes must have a refined vegetable oil content of not less than 5% and may have a non-fat milk solids content of not more than 15%; and

(5)  frozen desserts must have a refined vegetable oil content of not less than 5%, must contain 25 g of refined oils per litre, and may contain not more than 15% non-fat milk solids.

The composition standards set out in the first paragraph that establish a content standard for an ingredient or component of a dairy product substitute refer to the percentage by weight of the ingredient or component per 100 parts of the dairy product substitute.

O.C. 741-2008, s. 15.