Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-15 - Ice cream and frozen custard: identity; label statement

Current through July 10, 2024
(a)
Description
(1) Ice cream is a food produced by freezing,
			 while stirring, a pasteurized mix consisting of one or more of the optional
			 dairy ingredients specified in paragraph (b) of this section, and may contain
			 one or more of the optional caseinates specified in paragraph (c) of this
			 section subject to the conditions hereinafter set forth, and other safe and
			 suitable nonmilk-derived ingredients; and excluding other food fats, except
			 such as are natural components of flavoring ingredients used or added in
			 incidental amounts to accomplish specific functions. Ice cream is sweetened
			 with nutritive carbohydrate sweeteners and may or may not be characterized by
			 the addition of flavoring ingredients.
(2) Ice cream contains not less than 1.6
			 pounds of total solids to the gallon and weighs not less than 4.5 pounds to the
			 gallon. Ice cream contains not less then 10 per cent milkfat, nor less than 10
			 per cent nonfat milk solids, except that when it contains milkfat at 1 per cent
			 increments above the 10 per cent minimum, it may contain the following
			 milkfat-to-nonfat milk solids levels:
Per cent milkfat
Minimum per cent non fat
milk solids
10
10
11
9
12
8
13
7
14
6
Except that when one or more bulky flavors are used, the
				weights of milkfat and total milk solids are not less than 10 per cent and 20
				per cent, respectively, of the remainder obtained by subtracting the weight of
				the bulky flavors from the weight of the finished food; but in no case is the
				weight of milkfat or total milk solids less than 8 per cent and 16 per cent,
				respectively, of the weight of the finished food. Except in the case of frozen
				custard, ice cream contains less than 1.4 per cent egg yolk solids by weight of
				the food, exclusive of the weight of any bulky flavoring ingredients used.
				Frozen custard shall contain 1.4 per cent egg yolk solids by weight of the
				finished food; provided, however, that when bulky flavors are added the yolk
				solids content of frozen custard may be reduced in proportion to the amount by
				weight of the bulky flavors added, but in no case is the content of egg yolk
				solids in the finished food less than 1.12 per cent. A product containing egg
				yolk solids in excess of 1.4 per cent, the maximum set forth in this paragraph
				for ice cream, may be marketed if labeled as specified by paragraph (e) (1) of
				this section.
(3) When
			 calculating the minimum amount of milkfat and nonfat milk solids required in
			 the finished food, the solids of chocolate or cocoa used shall be considered a
			 bulky flavoring ingredient. In order to make allowance for additional
			 sweetening ingredients needed when certain bulky ingredients are used, the
			 weight of chocolate or cocoa solids used may be multiplied by 2.5; the weight
			 of fruit or nuts used may be multiplied by 1.4; and the weight of partially or
			 wholly dried fruits or fruit juices may be multiplied by appropriate factors to
			 obtain the original weights before drying and this weight may be multiplied by
			 1.4.