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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.
The Ice Cream Regulations prescribe 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 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 confirm to
the above standard or, alternatively, the total content
of 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 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 than5 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 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 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
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 cent. milk solids other
than fat.
(iii) "Parev" (kosher) ice shall contain not less than
10 per cent. fat and no milk fat or other derivative
of milk.