View report page

71
Icecream — composition
The Food Standards (Icecream) Order, 1953 which came into
operation on June 1, restored the standard for icecream which was in
force before 7 July, 1952. Icecream must, therefore, once again contain
not less than 5 percent fat, 10 percent sugar* and 1\ percent milk
solids other than fat. There are provisos in respect of icecream
containing any fruit, fruit pulp or fruit puree, and kosher ice. The
71 samples submitted to the Public Analyst for analysis were found to
have the composition shown in the appended table :—

*Sugar means sucrose, invert sugar or the solids of any sweetening
material derived from starch.
Of the 71 samples, 69 were informal and 2 were formal. One of the
informal samples noted in the table was reported as being adulterated
or below standard, in that there was a fat deficiency of 42.5 percent.
The two formal samples were taken in respect of this adulterated
sample and were found to be genuine.
Adulteration of food
The number of samples taken during the year under the Food and
Drugs Act was 866, of which 5 were formal samples and 861 informal.
After examination the public analyst reported that 4 of the informal
and 1 of the formal samples were adulterated or below standard ;
the percentage adulteration amounted to 0.46 in the informal samples,
2(H) in the formal samples, and 0.57 of all the samples submitted,
compared with 0.363 in the previous year.