27, 1998] Denomination principles 2.1. (a) Ice cream shall contain at least 1.6 pounds of total solids to the gallon, weigh not less than 4.5 pounds to the gallon, and contain not less than 20 percent total milk solids, constitued of not less than 10 percent milkfat. If the food purports to be or is represented for special dietary use, it shall bear labeling in accordance with the requirements of part 105 of this chapter. (5) An artificial flavor simulating the characterizing flavor shall be deemed to predominate: I wanted ice cream.

(1) Ice cream is a food produced by freezing, while stirring, a pasteurized mix consisting of one or more of the optional dairy ingredients specified in paragraph (b) of this section, and may contain one or more of the optional caseinates specified in paragraph (c) of this section subject to the conditions hereinafter set forth, one or more of the optional hydrolyzed milk proteins as provided for in … 21/07/2011. (ii) If the food contains both a natural characterizing flavor and an artificial flavor simulating it, and if the natural flavor predominates, the name on the principal display panel or panels of the label shall be accompanied by the common name of the characterizing flavor, in letters not less than one-half the height of the letters used in the words "ice cream", followed by the word "flavored", in letters not less than one-half the height of the letters in the name of the characterizing flavor, e.g., "Vanilla flavored", or "Peach flavored", or "Vanilla flavored and Strawberry flavored".

In no case shall the content of milk solids not fat be less than 6 percent.

Except in the case of frozen custard, ice cream contains less than 1.4 percent egg yolk solids by weight of the food, exclusive of the weight of any bulky flavoring ingredients used. It may include other ingredients which are not based on dairy fat, that are used as an ingredient of the ice cream such as egg, flavouring, emulsifier or stabiliser. Milk ice: Product which … However, if it contains more than 5 percent of bananas and more than 1 percent of almonds it would be "banana-almond flavored ice cream". A main objective is to encourage, promote and share information on the making of home-made ice cream.Ice Cream Nation is devoted to ice cream and related frozen desserts in all its fascinating forms and variations. (a) Description. (2) Ice cream contains not less than 1.6 pounds of total solids to the gallon, and weighs not less than 4.5 pounds to the gallon.
(a) Description. 24, 1998; 63 FR 14818, Mar. I don't buy ice cream very often but I do know that I can just pass the frozen yogurt, ‘lite’, soy, rice, non-dairy, sorbet, and …

(i) In the case of vanilla beans or vanilla extract used in combination with vanillin if the amount of vanillin used is greater than 1 ounce per unit of vanilla constituent, as that term is defined in 169.3(c) of this chapter. Not just any ice cream, chocolate ice cream. Dairy ice cream 3.5. Ice Cream Nation is devoted to ice cream and related frozen desserts in all its fascinating forms and variations. We use cookies in order to give you the best possible experience on our website. Ice Cream Nation is devoted to … U.S. Food & Drug Administration Good Manufacturing Practice 4.2.

(ii) In the case of fruit or fruit juice used in combination with artificial fruit flavor, if the quantity of the fruit or fruit juice used is such that, in relation to the weight of the finished ice cream, the weight of the fruit or fruit juice, as the case may be (including water necessary to reconstitute partially or wholly dried fruits or fruit juices to their original moisture content) is less than 2 percent in the case of citrus ice cream, 6 percent in the case of berry or cherry ice cream, and 10 percent in the case of ice cream prepared with other fruits.
Frozen custard shall contain 1.4 percent egg yolk solids by weight of the finished food: (3) When calculating the minimum amount of milkfat and nonfat milk solids required in the finished food, the solids of chocolate or cocoa used shall be considered a bulky flavoring ingredient. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2896, Jan. 6, 1993; 59 FR 47079, Sept. 14, 1994; 63 FR 14035, Mar.

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