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Grapefruit Juice Article

Canadian regulations on commercially produced and sold grapefruit juice are that it must be made from clean, mature grapefruit and may contain sugar, invert sugar, dextrose, glucose solids, class II preservative such as benzoic acid, amylase, cellulase and pectinase. According to Canadian standards, Grapefruit juice should contain more than 1.15 milliequivalents of free amino acid per 100 milliliters; more than 70 milligrams of potassium per 100 milliliters; and have an absorbance value for total polyphenolics of no less than 0.310. During the production process, the sugar content in the juice, before the addition of sugar, invert sugar, dextrose or glucose solids, should have a Brix reading of no less than 9.3. It must contain 0.7% to 2.1% of acid by weight as anhydrous citric acid.

Mezcal Article

In Canada, products that are labelled, packaged, sold or advertised as Mezcal must be manufactured in Mexico as Mezcal under the stipulated guidelines. However, Canadian laws also allow for local bottling and resale of imported Mezcal, after its alcohol percentage has been adjusted with the addition of distilled or purified water.

Cream Cheese Article

Similarly, under Canadian Food and Drug Regulations cream cheese can contain at least 30% milk fat and a maximum of 55% moisture.

Cream Cheese Manufacture

In Canada, the regulations for cream cheese stipulate that it is made by coagulating cream with the help of bacteria, forming a curd which is then formed into a mass after removing the whey. Some of its ingredients include cream (to adjust milk fat content), salt, nitrogen (to improve spreadability) and several gelling, thickening, stabilizing and emulsifying ingredients such as xanthan gum or gelatin, to a maximum of 0.5 percent. Regulations on preservatives used are that either sorbic acid, or propionic acid may be used independently or combined, but only to a maximum of 3,000 parts per million when used together. The only acceptable enzymes that can be used in manufacturing of cream cheese to be sold in Canada are chymosin A and B, pepsin and rennet.

Coffee Article

Biology

Under Canadian regulations, coffee is recognized in three forms; in its most natural state as green coffee (also named unroasted or raw coffee), as roasted coffee and as decaffeinated. Regulations on green coffee are that it should consist of either Arabica, Liberian or Robusta beans, with the skin removed.

Instant coffee

Instant coffee can also be decaffeinated. In Canada, decaffeinated instant coffee must have no more than 0.3 percent of caffeine after using carbon dioxide on green coffee beans as an extraction solvent for the decaffeination process.

Roast Characteristics

Canadian regulations on roasted green coffee are that it must have a minimum fat content of 10 percent as well as a maximum of 6 percent total ash.