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67
Ice Cream
The Food Standards (Ice Cream) Regulations, 1959, and the
Labelling of Food (Amendment) Regulations, 1959, have been made
jointly by the Minister of Health and the Minister of Agriculture,
Fisheries and Food. They came into operation on 27th April, 1959,
and repealed the previous Order of 1953.
The ice cream regulations prescribe amended standards for
ice cream and introduce separate standards for "dairy ice cream"
(or "dairy cream ice" or "cream ice"), and for "milk ice".
The legal Standards of Composition for ice cream are as
follows:-
(a) Ice cream shall contain not less than 5 per cent.
fat and 7½ per cent. milk solids other than fat, so,
however, that where ice cream contains any fruit, fruit
pulp or fruit puree it shall either conform to the above
standard or, alternatively, the total content of fat and
milk solids other than fat 3hall be not less than 12½
per cent. of the whole including the fruit, fruit pulp
or fruit puree, as the case may be, and such total
content of fat and milk solids other than fat shall
include not less than 7½ per cent. fat and 2 per cent.
milk solids other than fat:
Provided that as respects any ice cream sold, or
offered or exposed for sale under any of the descriptions
hereinafter specified, or under any such other
description as is calculated to lead an intending
purchaser to believe that he is purchasing ice cream of
any such description as is so specified, the standard
of composition shall be as follows:-
(i) Dairy Ice Cream, Dairy Cream Ice or Cream
Ice shall in each case contain not less than 5
per cento milk fat and no other fat (save as may
be introduced by the use as an ingredient of any
egg, any flavouring substance or any emulsifying
or stabilising agent) and not less than 7½ per
cent. milk solids other than fat, so, however,
that where any Dairy Ice Cream, Dairy Cream Ice
or Cream Ice contains any fruit, fruit pulp or
fruit puree it shall either conform to the
standard of composition for that ice cream, or
alternatively, the total content of milk fat and
milk solids other than fat shall be not less
than 12½ per cent. of the whole including the
fruit, fruit pulp or fruit puree, as the case may
be, and such total content of milk fat and milk
solids other than fat shall include not less than
7½ per cento milk fat and no other fat (save as
may be introduced by the use as an ingredient of
any egg, any flavouring substance or any emulsifying or stabilising agent) and not less than
2 per cent. milk solids other than fat.
(ii) Milk Ice, or Milk Ice containing any fruit,
fruit pulp or fruit puree, shall contain not less
than 2½ per cent. milk fat and no other fat (save
as may be introduced by the use as an ingredient
of any egg, any flavouring substance or any emulsifying or stabilising agent) and not less than
7 per cento milk solids other than fat.