In Canada, the Food and Drug Regulations of the Food and Drugs Act of Canada categorizes jelly into two types: jelly, and jelly with pectin.[33] Jelly may be made from the fruit, the fruit juice, or a fruit juice concentrate, and must contain at least 62% water-soluble solids.[33] Jelly may contain an acid ingredient that makes up for any lack in the natural acidity of the fruit, a chemical to adjust the pH, and/or an antifoaming agent.[33] Jelly with pectin must be made with a minimum of 62% water-soluble solids and a minimum of 32% juice of the named fruit, and may contain an acid ingredient that compensates for the lack in the natural acidity of the fruit; the additional juice of another fruit; a gelling agent; food colour; a Class II preservative (such as benzoates, sorbates, or nitrites); a chemical to adjust the pH; and/or an antifoaming agent.[33]