Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 510 - RULES AND REGULATIONS GOVERNING THE PRODUCTION, PROCESSING, AND SALE OF ICE CREAM, FROZEN DESSERTS, AND SIMILAR PRODUCTS › Part III - Standards of Identity › Section 2VAC5-510-110 - Water ices; identity; label statement of optional ingredients; water ice mix

Current through Register Vol. 40, No. 24, July 15, 2024
A. Water ices are
				  the foods, each of which is prepared by freezing, while stirring, a mix
				  composed of one or more of the optional characterizing fruit ingredients
				  specified in subsection B of this section, sweetened with one or more of the
				  optional sweetening ingredients specified in subsection C of this section. One
				  or more of the optional ingredients specified in subsection D of this section
				  may be used, subject to the conditions hereinafter set forth. The titratable
				  acidity of the finished water ice, calculated as lactic acid, is not less than
				  0.35%. The mix, with or without added water, may be seasoned with salt, and may
				  be homogenized. The finished water ice weighs not less than six pounds to the
				  gallon.
B. The optional fruit
				  ingredients referred to in subsection A of this section are any mature fruit or
				  the juice of any mature fruit. The fruit or fruit juice used may be fresh,
				  frozen, canned, concentrated, or partially or wholly dried. The fruit may be
				  thickened with pectin or other of the optional ingredients named in subdivision
				  1 of subsection D of this section subject to the restriction on the total
				  quantity of such substances in water ices prescribed in that subdivision. The
				  fruit is prepared by the removal of pits, seeds, skins, and cores where such
				  removal is usual in preparing that kind of fruit for consumption as fresh
				  fruit. The fruit may be screened, crushed, or otherwise communited. It may be
				  acidulated with citric acid, ascorbic acid, or phosphoric acid. In the case of
				  fruit or fruit juices from which part of the water is removed, substances
				  contributing flavor volatilized during water removal may be condensed and
				  reincorporated in the concentrated fruit or fruit juice. In the case of citrus
				  fruits, the whole fruit, including the peel but excluding the seeds, may be
				  used, and in the case of citrus juice or concentrated citrus juices,
				  cold-pressed citrus oil may be added thereto in an amount not exceeding that
				  which would have been obtained if the whole fruit had been used. The quantity
				  of fruit ingredients used is such that in relation to the weight of the
				  finished water ice, the weight of fruit or fruit juice as the case may be,
				  including water necessary to reconstitute partially or wholly dried fruits or
				  fruit juices to their original moisture content, is not less than 2.0% in the
				  case of citrus ices, 6.0% in the case of berry ices, and 10% in the case of
				  ices prepared with other fruits.
C.
				  The optional sweetening ingredients referred to in subsection A of this section
				  are: Sugar (sucrose), dextrose, invert sugar (paste or sirup), glucose sirup,
				  dried glucose sirup, corn sirup, dried corn sirup, malt sirup, malt extract,
				  dried malt sirup, dried malt extract, maltose sirup, dried maltose
				  sirup.
D. Other optional
				  ingredients referred to in subsection A of this section are:
1.
a.
				  Agar-agar, algin (sodium alginate), egg white, gelatin, gum acacia, guar seed
				  gum, gum karaya, locust bean gum, oat gum, gum tragacanth, hydroxypropyl methyl
				  cellulose, carrageenan, salts of carrageenan, furcelleran, salts of
				  furcelleran, propylene glycol alginate, pectin, psyllium seed husk, sodium
				  carboxymethylcellulose. The total weight of the solids of any such ingredient
				  used singly, or of any combination of two or more such ingredients used,
				  including any such ingredient added separately to the fruit ingredient, is not
				  more than 0.5% of the weight of the finished water ice. Such ingredients may be
				  added in admixture with dextrin, propylene glycol, or glycerin.
b. When one or more of the optional
				  thickening ingredients in subdivision a of this subdivision are used, dioctyl
				  sodium sulfosuccinate may be used in a quantity not in excess of 0.5% of weight
				  of such ingredients.