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SECTION 4 (Regulations as to composition of food, etc.)
(a) The Ice-Cream (Heat Treatment, etc.) Regulations, 1959 These Regula
tions, which came into operation in April, consolidate and amend the Ice-Cream
(Heat Treatment, etc.) Regulations, 1947 to 1952, and require that ingredients
used in the manufacture of ice-cream are to be pasteurised by one or other of
three specified methods or sterilised and thereafter kept at a low temperature
until the freezing process is begun, The Regulations make it an offence to
sell or offer for sale ice-cream which has not been so treated or which has
been allowed to reach a temperature exceeding 28°F. without again being treated
They exempt from the requirement as to pasteurisation or sterilisation certain
types of water ices and ice lollies, which are sufficiently acid to make such
treatment unnecessary.
(b) The Food Standards (Ice-cream) Regulations, 1959- These Regulations,
which also came into operation in April, replace the Food Standards (Ice-Cream)
Order, 1953. The standard of composition for ice-cream (whether or not it
forms part of a composite article of food) shall be as follows:-
(i) 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 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:"
(1) Dairy Ice-Cream, Dairy Cream Ice or cream Ice shall in each case
contain not less than 5 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