§ 58.2825 United States Standard for ice cream.
(a) Ice cream shall contain at least 1.6 pounds of total solids to the gallon, weigh notless than 4.5 pounds to the gallon, and contain not less than 20 percent total milk solids,constituted of not less than 10 percent milkfat. In no case shall the content of milk solids not fatbe less than 6 percent. Whey shall not, by weight, be more than 25 percent of the milk solids notfat.
(b) When one or more of the bulky optional ingredients, as approved by the Food andDrug Administration, are used, the weights of milk fat and total milk solids (exclusive of such fatand solids in any malted milk used) are not less than 10 percent and 20 percent, respectively, ofthe remainder obtained by subtracting the weight of such optional ingredients, from the weight ofthe finished ice cream; but in no case is the weight of milk fat or total milk solids less than 8percent and 16 percent, respectively, of the weight of the finished ice cream. In calculating thereduction of milk fat and total milk solids from the use of bulky optional ingredients, chocolateand cocoa solids used shall be considered the bulky ingredients. In order to make allowance foradditional sweetening ingredients needed when bulky ingredients are used, the weight ofchocolate or cocoa solids may be multiplied by 2.5; the weight of fruit or nuts used may bemultiplied by 1.4; and the weight of partially or wholly dried fruits or fruit juices may bemultiplied by appropriate factors to obtain the original weights before drying and this weightmultiplied by 1.4. The finished ice cream contains not less than 1.6 pounds to the gallon; exceptthat when the optional ingredient microcrystalline cellulose is used, the finished ice cream containsnot less than 1.6 pounds of total solids to the gallon and weighs not less than 4.5 pounds to thegallon exclusive, in both cases, of the weight of the microcrystalline cellulose.
(c) Optional characterizing ingredients, optional sweetening ingredients, stabilizers, andemulsifiers as approved by the Food and Drug Administration may be used.
Detailed standards, Inspection Instructions & Other Resources:
