▁distinguish ▁between ▁different ▁fat ▁contents , ▁a ▁general ▁guid eline ▁is ▁as ▁follows : ▁▁ ▁Canada ▁▁ ▁Canadian ▁cre am ▁definitions ▁are ▁similar ▁to ▁those ▁used ▁in ▁the ▁United ▁States , ▁except ▁for ▁" light ▁cre am ", ▁which ▁is ▁very ▁low - f at ▁cre am , ▁usually ▁with ▁ 5 ▁or ▁ 6 ▁percent ▁but ter f at . ▁Specific ▁product ▁characteristics ▁are ▁generally ▁uniform ▁throughout ▁Canada , ▁but ▁names ▁vary ▁by ▁both ▁ge ographic ▁and ▁lingu istic ▁area ▁and ▁by ▁manufact urer : ▁" co ff ee ▁cre am " ▁may ▁be ▁ 1 0 ▁or ▁ 1 8 ▁percent ▁cre am ▁and ▁" half - and - half " ▁(" cr ème ▁lég ère ") ▁may ▁be ▁ 3 , ▁ 5 , ▁ 6 ▁or ▁ 1 0 ▁percent , ▁all ▁depending ▁on ▁location ▁and ▁brand . ▁ ▁Reg ulations ▁allow ▁cre am ▁to ▁contain ▁acid ity ▁regul ators ▁and ▁stabil izers . ▁For ▁wh ipping ▁cre am , ▁allowed ▁add it ives ▁include ▁sk im ▁milk ▁pow der ▁( ≤ ▁ 0 . 2 5 % ), ▁gl uc ose ▁sol ids ▁( ≤ ▁ 0 . 1 % ), ▁calci um ▁sul ph ate ▁( ≤ ▁ 0 . 0 0 5 % ), ▁and ▁x anth an ▁g um ▁( ≤ ▁ 0 . 0 2 %). ▁The ▁content ▁of ▁milk ▁fat ▁in ▁can ned ▁cre am ▁must ▁be ▁displayed ▁as ▁a ▁percentage ▁followed ▁by ▁" mil k ▁fat ", ▁" B . F ",