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Chocolate:
Based on the Canadian Food and Drug Regulations, a ‘chocolate product’ is a food product that is sourced from at least one ‘cocoa product’ and contains at least one of the following: chocolate, bittersweet chocolate, semi-sweet chocolate, dark chocolate, sweet chocolate, milk chocolate, or white chocolate.
A ‘cocoa product’ is defined as a food product that is sourced from cocoa beans and contains cocoa nibs, cocoa liquor, cocoa mass, unsweetened chocolate, bitter chocolate, chocolate liquor, cocoa, low-fat cocoa, cocoa powder, or low-fat cocoa powder. [1]
Gin:
Based on the Canadian Food and Drug Regulation, Gin is a potable alcoholic beverage flavoring from juniper-berries for maintaining a consistent standard flavor, may contain other botanical substances for aroma, and a sweetening agent. Gin can be displayed and labeled as Dry Gin or London Dry Gin if it does not contain any sweetening agents.
According to the Canadian Food and Drug Regulation, Gin is produced through redistillation of alcohol from juniper-berries or a mixture of more than one such redistilled food products. [2]
Honey:
According to the Canadian Food and Drug Regulations, honey is a substance from the nectar of blossoms, secretions on living plants or secretions of living plants, produced by honey bees.
Honey should have a liquid, gooey or part or fully crystallized consistency. The enzyme diastase activity is determined after processing and mixing. As shown in the diastase figure on the Gothe scale of not less than 8 and the hydroxyl- methyl-furfural content is no more than 0.0015%.
Honey produced from the nectar of blossoms should not have less than 65 percent reducing sugar, such as galactose and glucose, calculated as invert sugar, which is a combination of fructose and glucose obtained by the inversion of sucrose(table sugar). Also, it should have less than 20 per cent moisture, which is same as honey derived from secretions on living plants or secretions of living plants, 5 percent sucrose(table sugar), and 0.6 per cent ash. Besides, it should contain less than 40 milliequivalents acid per 1 000 grams and 0.1 per cent solids that cannot be dissolved by water, compared with 0.5 per cent for pressed honey, which is also same as the honey derived from secretions on living plants or secretions of living plants, except it should not have less than 60 percent reducing sugar instead of 65.
In contrast, honey contributed from secretions on living plants or secretions of living plants should not contain less than 60 per cent reducing sugar, calculated as invert sugar, more than 10 percent sucrose and 1.0 percent ash. [3]