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48
Icecream — composition
Under the Food Standards (Icecream) Order, 1953, icecream
must 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 61
samples submitted to the public analyst were found to have the composition
shown in the appended table :—

Food Standards (Icecream) Regulations 1959,
Labelling of Food (Amendment) Regulations 1959
The composition and labelling of icecream is now altered as, on
April 27 1959, new regulations under the above headings came into
operation.
The main changes (quoting the British Food Journal) are :—
(a) standards are fixed for dairy icecream and for milk ice—which are
required to contain milk fat and must not contain any other fat;
(b) saccharin and other artificial sweeteners may not be used in any
icecream or in milk ice, and no minimum sugar content is laid
down;
(c) icecream made with non-milk fat may not be labelled or advertised
in a way which is suggestive of butter, cream or milk ; but such
icecream may continue to be sold as 'icecream' and may bear a
statement that it contains skimmed milk solids ;
(d) after November 30, 1959, all pre-packed icecream which is made
with non-milk fat must be labelled that it contains vegetable or
non-milk fat if it is sold as 'icecream.'
A summary of the standards specified is as follows :—
(i) Icecream or ice must contain not less than 5 percent fat, and
7£ percent milk-solids-not-fat. (M.S.N.F.).
(ii) Icecream or ice containing fruit, fruit pulp or fruit puree must
either conform to the above standard or must have a total fat
and M.S.N.F. content of not less than 12½ percent. which
must include not less than 7½ percent fat and 2 percent
M.S.N.F.