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 2VAC5-510-90 - Fruit sherbets; identity; label statement of optional ingredients; fruit sherbet mix

Current through Register Vol. 40, No. 24, July 15, 2024
A. Fruit sherbets
				  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 and one or more to the optional
				  ingredients specified in subsection C of this section, sweetened with one or
				  more of the optional sweetening ingredients specified in subsection D of this
				  section. One or more of the optional ingredients specified in subsection E of
				  this section may be used, subject to the conditions hereinafter set forth. The
				  mix of combined dairy ingredients, with or without other ingredients, is
				  pasteurized. The titratable acidity of the finished fruit sherbet, 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 optional dairy ingredients
				  used and the content of milkfat and nonfat milk solids therein are such that
				  the weight of milkfat is not less than 1.0% and not more than 2.0%, and the
				  weight of total milk solids is not less than 2.0% and not more than 5.0% of the
				  weight of the finished fruit sherbet. The optional caseinates specified in
				  subdivision 7 of subsection E of this section are not deemed to be milk solids.
				  The finished fruit sherbet weights not less than six pounds to the gallon;
				  except that when the optional ingredient microcrystalline cellulose specified
				  in subdivision 11 of subsection E of this section is used, the finished fruit
				  sherbet weighs not less than six pounds to the gallon, exclusive of the weight
				  of the microcrystalline cellulose.
B. The optional fruit characterizing
				  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
				  2 of subsection E of this section, subject to the restriction on the total
				  quantity of such substances in fruit sherbets prescribed in that subsection.
				  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 comminuted. It may be
				  acidulated with citric acid, ascorbic acid, or phosphoric acid. In the case of
				  concentrated 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 sherbet, 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 sherbets, 6.0% in the case of berry sherbets, and 10% in the
				  case of sherbets prepared with other fruits. For the purposes of this section,
				  tomatoes and rhubarb are considered as kinds of fruit.
C. The optional dairy ingredients referred to
				  in subsection A of this section are: cream, dried cream, plastic cream,
				  (sometimes known as concentrated milkfat), butter, butter oil, milk,
				  concentrated milk, evaporated milk, superheated condensed milk, sweetened
				  condensed milk, dried milk, skim milk, concentrated skim milk, evaporated skim
				  milk, condensed skim milk, superheated condensed skim milk, sweetened condensed
				  skim milk, sweetened condensed part-skim milk, nonfat dry milk, sweet cream
				  buttermilk, condensed sweet cream buttermilk, dried sweet cream buttermilk,
				  skim milk that has been concentrated and from which part of the lactose has
				  been removed by crystallization, concentrated cheese whey, and dried cheese
				  whey. Water may be added, or water may be evaporated from the mix. The sweet
				  cream buttermilk and the concentrated sweet cream buttermilk or dried sweet
				  cream buttermilk, when adjusted with water to a total solids content of 8.5%
				  has a titratable acidity of not more than 0.17%, calculated as lactic acid. The
				  term "milk" as used in this section means cow's milk. Dried cheese whey is
				  uniformly light in color, free from brown and black scorched particles, and has
				  an alkalinity of ash, not more than 225 milliliters 0.1 N HC1 per 100 grams, a
				  bacterial count of not more than 50,000 per gram, and, as adjusted with water
				  to a total solids content of 6.5%, a titratable acidity of not more than 0.16%
				  calculated as lactic acid. Concentrated cheese whey has an alkalinity of ash,
				  not more than 115 milliliters 0.1 N HC1 per 100 grams, a bacterial count of not
				  more than 50,000 per gram, and, as adjusted with water to a total solids
				  content of 6.5%, a titratable acidity of not more than 0.18%, calculated as
				  lactic acid.
D. 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.
E. Other optional ingredients referred to in
				  subsection A of this section are:
1. Liquid
				  eggs, frozen eggs, dried eggs, egg yolks, frozen yolks; dried yolks; but the
				  weight of the egg yolk solids therein is less than 0.5% of the weight of the
				  finished fruit sherbet.
2.
				  Agar-agar, algin (sodium alginate), calcium sulfate, egg white, gelatin, gum
				  acacia, guar seed gum, gum karaya, locust bean gum, oat gum, gum tragacanth,
				  hydroxypropyl methylcellulose, carrageenan, salts of carrageenan, furcelleran,
				  salts of furcelleran, lecithin, 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 fruit sherbet. Such ingredients
				  may be added in admixture with dextrin, propylene glycol, or
				  glycerin.
3. Monoglycerides or
				  diglycerides or both of fat-forming fatty acids. The total weight of such
				  ingredients is not more than 0.2% of the weight of the finished fruit sherbet.
				  If the preparation used is one of having a high proportion of monoglycerides
				  (over 90%), it may be preblended with edible fat, but the amount of such fat
				  does not exceed 20% by weight of the blend, and the total amount of the blend
				  used does not exceed 0.2% of the weight of the finished fruit
				  sherbet.
4. Polysorbate 65,
				  polysorbate 80, or both (the limit on either used separately or both used in
				  combination of not more than 0.1% by weight of the finished frozen
				  dessert).
5. Propylene glycol
				  alginate (limit of not more than 0.5% by weight of the finished frozen
				  dessert).
6. Citric acid, tartaric
				  acid, malic acid, lactic acid, ascorbic acid, phosphoric acid, or any
				  combination of two or more of these in such quantity as seasons the finished
				  food.
7. Casein prepared by
				  precipitation with gums, ammonium caseinate, calcium caseinate, potassium
				  caseinate, sodium caseinate.
8. Any
				  natural food flavoring.
9. Any
				  artificial flavoring.
10. Coloring,
				  including artificial coloring.
11.
				  Microcrystalline cellulose, in a quantity not to exceed 0.5% of the weight of
				  the finished fruit sherbet.
12.
				  When one or more of the optional thickening ingredients in subdivision 2 or 5
				  of this subsection are used, dioctyl sodium sulfosuccinate may be used in a
				  quantity not in excess of 0.5% by weight of such ingredients.