Food and drug regulations canada pdf

Psilocybin 3-[2- dimethylamino ethyl]phosphoryloxyindole and any salt thereof. Mescaline 3,4,5-trimethoxybenzeneethanamine and any salt thereof, but not peyote lophophora. Benzylpiperazine [BZP], namely 1-benzylpiperazine and its salts, isomers and salts of isomers. Trifluoromethylphenylpiperazine [TFMPP], namely 1- 3-trifluoromethylphenyl piperazine and its salts, isomers and salts of isomers. Methylenedioxypyrovalerone MDPV , its salts, derivatives, isomers and analogues and salts of derivatives, isomers and analogues.

AH 1- 3,4-dichlorobenzamidomethyl cyclohexyldimethylamine , its salts, isomers and salts of isomers. MT 1-cyclohexyl 1,2-diphenylethyl piperazine , its salts, derivatives, isomers and analogues and salts of derivatives, isomers and analogues, including.

W 4-chloro-N-[1-[2- 4-nitrophenyl ethyl]piperidinylidene]benzenesulfonamide , its salts, derivatives, isomers and analogues and salts of derivatives, isomers and analogues.

U 3,4-dichloro-N- 2- dimethylamino cyclohexyl -N-methylbenzamide , its salts, derivatives, isomers and analogues, and salts of derivatives, isomers and analogues, including. U 3,4-dibromo-N-methyl-N- 1-methylazaspiro[4.

Salvia divinorum S. Canadian Brandy. Cognac Brandy or Cognac shall be brandy manufactured in the Cognac district of France in accordance with the laws of the French Republic for consumption in that country. Dried Fruit Brandy. Fruit Brandy. Lees Brandy. Pomace or Marc.

Liqueur or Spirituous Cordial. A 70 parts per million in the free state, or. B parts per million in the combined state, calculated as sulphur dioxide,. A citric acid, fumaric acid, lactic acid, malic acid, potassium bicarbonate, potassium carbonate, potassium citrate and tartaric acid, at a maximum level of use consistent with good manufacturing practice,.

B metatartaric acid at a maximum level of use of 0. C potassium acid tartrate at a maximum level of use of 0. A activated carbon, albumen, casein, clay, diatomaceous earth, egg-white, isinglass, polyvinylpolypyrrolidone and silicon dioxide,.

B acacia gum, agar, gelatin and potassium ferrocyanide, at a maximum level of use consistent with good manufacturing practice,.

C tannic acid at a maximum level of use of parts per million, and. D polyvinylpyrrolidone in an amount that does not exceed 2 parts per million in the finished product,. A carbon dioxide and ozone at a maximum level of use consistent with good manufacturing practice, and. Fruit spirit shall be an alcoholic distillate obtained from wine, fruit wine, grape pomace or fruit pomace. Fruit Wine, or naming the fruit Wine shall be the product of the alcoholic fermentation of the juice of sound ripe fruit other than grape, and in all other respects shall meet the requirements of the standard for wine as prescribed by section B.

Vermouth shall be wine to which has been added bitters, aromatics or other botanical substances or a flavouring preparation, and shall contain not more than 20 per cent absolute alcohol by volume. Flavoured Wine, Wine Cocktail, Aperitif Wine shall be wine to which has been added herbs, spices, other botanical substances, fruit juices or a flavouring preparation, and shall contain not more than 20 per cent absolute alcohol by volume.

Flavoured naming the fruit Wine, naming the fruit Wine Cocktail, or Aperitif naming the fruit Wine shall be fruit wine, a mixture of fruit wines, or a mixture of fruit wine and wine to which has been added herbs, spices, other botanical substances, fruit juices or a flavouring preparation, and shall contain not more than 20 per cent absolute alcohol by volume.

Honey Wine. B p. May Wine shall be wine to which has been added artificial woodruff flavouring preparation. I tannic acid not exceeding parts per million, or. J polyvinylpyrrolidone not exceeding two parts per million in the finished product,. Champagne Cider shall be cider that is impregnated with carbon dioxide under pressure by.

In this Division, hop extract means an extract derived from hops by a process employing the solvent. In this Division, reduced isomerized hop extract means. Baking Powder shall be a combination of sodium or potassium bicarbonate, an acid-reacting material, starch or other neutral material, may contain an anticaking agent and shall yield not less than 10 per cent of its weight of carbon dioxide, as determined by official method FO-3, Determination of Carbon Dioxide in Baking Powder , October 15, Cocoa Beans shall be the seeds of Theobroma cacao L.

Cocoa Nibs shall be the product prepared by removing the shell from cleaned cocoa beans, of which the residual shell content may not exceed 1. A mono-glycerides and mono- and diglycerides,. C ammonium salts of phosphorylated glycerides,. D polyglycerol esters of interesterified castor oil fatty acids, and. Sweet Chocolate. Milk Chocolate. A not less than 15 per cent is cocoa butter, and. B not less than 2. White Chocolate. Cocoa or Cocoa Powder.

B lecithin and hydroxylated lecithin, and. C ammonium salts of phosphorylated glycerides. Roasted Coffee or Coffee shall be roasted green coffee, and shall contain not less than 10 per cent fat, and may contain not more than six per cent total ash. Decaffeinated indicating the type of coffee. Citrus Red No. Allspice or Pimento , whole or ground, shall be the dried, full but unripe whole berries of Pimenta dioica L Merr. Anise or Anise Seed , whole or ground, shall be the dried fruit of Pimpinella anisum L.

Basil or Sweet Basil , whole or ground, shall be the dried leaves of Ocimum basilicum L. Caraway or Caraway Seed , whole or ground, shall be the dried fruit of the caraway plant, Carum carvi L.

Cardamom or Cardamom Seed , bleached or green, whole or ground, shall be the dried ripe fruit of Elettaria cardamomum Maton and shall contain. Cayenne Pepper or Cayenne , whole or ground,. Celery Salt. Celery Seed , whole or ground, shall be the dried ripe fruit of Apium graveolens L. Celery Pepper. Cinnamon or Cassia , whole or ground, shall be the dried bark of trees of the genus Cinnamomum of Species C.

Cassia Blume and shall contain. Ceylon Cinnamon , whole or ground, shall be cinnamon obtained exclusively from Cinnamomum zeylanicum Nees.

Cloves , whole or ground, shall be the dried unopened flower buds of Eugenia caryophyllus Spreng and shall contain. Coriander or Coriander Seed , whole or ground, shall be the dried fruit of Coriandrum sativum L.

Cumin or Cumin Seed , whole or ground, shall be the dried seeds of Cuminum cyminum L. Curry Powder shall be any combination of. Dill Seed , whole or ground, shall be the dried fruit of Anethum graveolens L. Fennel or Fennel Seed , whole or ground, shall be the dried ripe fruit of Foeniculum vulgare Mill.

Fenugreek , whole or ground, shall be the dried ripe fruit of Trigonella foenumgraecum L. Garlic Salt. Ginger whole or ground, shall be the washed and dried or decorticated rhizome of Zingiber officinale Roscoe and shall contain. Mace , whole or ground, shall be the dried arillus of Myristica fragrans Houttyn and shall contain. Marjoram , whole or ground, shall be the dried leaves, with or without a small proportion of the flowering tops, of Marjorana hortensis Moench and shall contain.

Mustard, Mustard Flour or Ground Mustard shall be powdered mustard seed. Nutmeg , whole or ground, shall be the dried seed of Myristica fragrans Houttyn and may, prior to grinding, have a thin coating of lime and shall contain.

Onion Salt. Oregano , whole or ground, shall be the dried leaves of Origanum vulgar L. Paprika shall be the dried, ground ripe fruit of Capsicum annuum L. Black Pepper or Peppercorn , whole or ground, shall be the dried, immature berry of Piper nigrum L. White Pepper , whole or ground, shall be the dried, mature berry of Piper nigrum L. Poppy seed shall be the dried seed of Papaver somniferum L. Rosemary , whole or ground, shall be the dried leaves of Rosemarinus officinalis L.

Sage , whole or ground, shall be the dried leaves of the sage plant Salvia officinalis L. Savory , whole or ground, shall be the dried leaves and flowering tops of Satureja hortensis L.

Sesame Seed shall be the dried hulled seed of Sesamum indicum L. Tarragon , whole or ground, shall be the dried leaves and flowering tops of Artemisia dracunculus L. Thyme , whole or ground, shall be the dried leaves and flowering tops of the thyme plant Thymus vulgaris L.

Turmeric , whole or ground, shall be the dried rhizome of Curcuma longa L. French Dressing. Salad Dressing. Milk or Whole Milk. Skim Milk. Sterilized Milk. Condensed Milk or Sweetened Condensed Milk shall be milk from which water has been evaporated and to which has been added sugar, dextrose, glucose, glucose solids or lactose, or any combination thereof, may contain added vitamin D and shall contain not less than.

Evaporated Milk. Skim Milk with Added Milk Solids. Malted Milk or Malted Milk Powder. Naming the variety Cheese , other than cheddar cheese, cream cheese, whey cheese, cream cheese with naming the added ingredients , cream cheese spread, cream cheese spread with naming the added ingredients , processed naming the variety cheese, processed naming the variety cheese with naming the added ingredients , processed cheese food, processed cheese food with naming the added ingredients , processed cheese spread, processed cheese spread with naming the added ingredients , cold-pack naming the variety cheese, cold-pack naming the variety cheese with naming the added ingredients , cold-pack cheese food, cold-pack cheese food with naming the added ingredients , cottage cheese and creamed cottage cheese,.

C 95 per cent, in the case of any other variety of cheese named in the table to this section,. A in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin or turmeric,.

C in an amount not exceeding 0. A propionic acid, calcium propionate, sodium propionate or any combination thereof in an amount not exceeding 2, parts per million, calculated as propionic acid,. B sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate, or any combination thereof in an amount not exceeding 3, parts per million, calculated as sorbic acid,.

C any combination of the preservatives named in clauses A and B in an amount not exceeding 3, parts per million, calculated as propionic acid and sorbic acid respectively, or.

D natamycin applied to the surface of the cheese in an amount that does not exceed 20 parts per million or, if the cheese is grated or shredded, 10 parts per million,. A that contains not more than 68 per cent moisture on a fat free basis, and. B during the manufacture of which the lactic acid fermentation and salting was completed more than 12 hours after coagulation of the curd by enzymes; and.

Cheddar Cheese. A not more than 39 per cent moisture, and. A in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin, turmeric, and.

A propionic acid, calcium propionate, sodium propionate or a combination thereof in an amount not exceeding 2, parts per million calculated as propionic acid,.

B sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate or a combination thereof in an amount not exceeding 3, parts per million calculated as sorbic acid,. C any combination of the preservatives named in clauses A and B in an amount not exceeding 3, parts per million calculated as propionic acid and sorbic acid respectively, or. D natamycin applied to the surface of the cheese in an amount that does not exceed 20 parts per million or, if the cheese is grated or shredded, 10 parts per million, and.

Cream Cheese. A not more than 55 per cent moisture, and. B not less than 30 per cent milk fat; and. B sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate or any combination thereof in an amount not exceeding 3, parts per million, calculated as sorbic acid, or.

C any combination of the preservatives named in clauses A and B in an amount not exceeding 3, parts per million, calculated as propionic acid and sorbic acid respectively. Whey Cheese or naming the variety Whey Cheese. Cream Cheese with naming the added ingredients. B chocolate, condiments, flavouring preparations, seasonings or spices,. C fruits, nuts, pickles, relishes or vegetables,.

A not more than 60 per cent moisture, and. B not less than 26 per cent milk fat; and. B sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate, or any combination thereof in an amount not exceeding 3, parts per million, calculated as sorbic acid, or. Cream Cheese Spread. B not less than 51 per cent cream cheese,. C not more than 60 per cent moisture, and. D not less than 24 per cent milk fat; and. A ammonium carrageenan, calcium carrageenan, carob bean gum locust bean gum , carrageenan, gelatin, guar gum, Irish Moss Gelose, potassium carrageenan, propylene glycol alginate, sodium carboxymethyl cellulose carboxymethyl cellulose, cellulose gum, sodium cellulose glycolate , sodium carrageenan, tragacanth gum, xanthan gum or a combination thereof in an amount not exceeding 0.

B calcium phosphate dibasic, potassium phosphate dibasic, sodium acid pyrophosphate, sodium aluminum phosphate, sodium hexametaphosphate, sodium phosphate dibasic, sodium phosphate monobasic, sodium phosphate tribasic, sodium pyrophosphate tetrabasic, calcium citrate, potassium citrate, sodium citrate, sodium potassium tartrate, sodium tartrate, sodium gluconate or any combination thereof in an amount, when calculated as anhydrous salts, not exceeding 3.