View report page

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 requirements 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 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 12/4% 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 2½% milk fat and no other fat (save as mentioned
in second paragraph above), and not less than 7% milk solids other
than fat