View report page

* Denotes locally produced
CHEMICAL SAMPLING OF ICE CREAM
The Food Standards (Ice Cream) Regulations, 1959 came into
operation on the 27th April 1959, and replaced the Order of 1953.
The regulations prescribe amended standards for ice cream and for
"Parev" (kosher) ice and introduce separate standards for dairy
Ice cream (or dairy cream Ice or cream ice) and for milk ice.
The standards for dairy ice cream and for milk ice provide
that they shall contain no fat other than milk fat except such as
may be Introduced by the use of any egg, any flavouring substance
or any emulsifying or stabilising agent. The requirement in the
1953 Order that ice cream should contain not less than 10% of
sugar is replaced by a provision that no type of ice cream shall
contain any artificial sweetener. Alternative standards are
prescribed for certain descriptions of ice cream containing fruit,
fruit pulp or fruit puree.
The standard of composition for ice cream is now as follows: -
(a) Ice cream shall contain not less than 5% fat and 7½% milk.
solids other than fat.
(b) Ice cream containing any fruit, fruit pulp or fruit puree
shall either conform to (a) above or, alternatively the
total content of fat and milk solids other than fat shall
be not less than 12½% of the whole including the fruit
etc., and such total content of fat and milk solids
other than fat shall include not less than 7½% fat and
2% milk solids other than fat.
(c) Dairy Ice Cream, Dairy Cream Ice, or Cream Ice shall in
each case contain not less than 5% milk fat and no other
fat (except as mentioned in second paragraph above), and
not less than 7½% milk solids other than fat.
(d) Milk Ice or Milk Ice containing fruit, fruit pulp or fruit
puree shall contain not less than milk fat and no
other fat (save as mentioned in second paragraph above),
and not less than 7% milk solids other than fat.
31