(1) Ice cream is a food which is prepared
by freezing or partially freezing, while stirring, a pasteurized mix composed of one
or more of the optional dairy ingredients specified in subsection (2) of this section,
which is sweetened with one or more of the optional sweetening ingredients
specified in subsection (3) of this section, and which is flavored with one or more of
the optional flavoring ingredients specified in subsection (4) of this section. One or
more of the optional egg ingredients specified in subsection (5) of this section, one
or more of the optional stabilizing ingredients specified in subsection (6) of this
section, and one or more of the optional pH adjusting and protein stabilizing
ingredients specified in subsection (7) of this section may be used, subject to the
conditions set forth in subsections (5), (6), and (7) of this section. Harmless coloring
may be added. The mix may be seasoned with salt and may be homogenized. Water
may be added. The kind and quantity of optional dairy ingredients used and the
content of milk fat and total milk solids shall be such that the weights of milk fat
and total milk solids are not less than ten percent and twenty percent respectively
of the weight of the finished ice cream; but, when one or more of the optional
flavoring ingredients specified in paragraphs (d) to (k) of subsection (4) of this
section are used, then the weights of milk fat and total milk solids shall not be less
than ten percent and twenty percent respectively, except for such reduction in milk
fat and in total milk solids as is due to the addition of one or more of the optional
ingredients specified in paragraphs (d) to (k) of subsection (4) of this section, but in
no case shall it contain less than eight percent of milk fat nor less than eighteen
percent of total milk solids. Ice cream shall contain not less than one and six-tenths
pounds of total food solids per gallon and shall weigh not less than four and one-half pounds per gallon.
(2) The optional dairy ingredients referred to in subsection (1) of this section
are cream, dried cream, butter, butter oil, concentrated milk fat, milk, concentrated
milk, evaporated milk, sweetened condensed milk, superheated condensed milk,
dried milk, skim milk, concentrated (evaporated or condensed) skim milk,
superheated condensed skim milk, sweetened condensed skim milk, sweetened
condensed partly skimmed milk, nonfat dry milk solids, liquid or condensed or dried
sweet cream buttermilk, or dried whey solids or any of such products from which all
or a portion of the lactose has been removed by crystallization or the lactose has
been converted to simple sugars by hydrolysis if such products are approved as
suitable optional dairy ingredients by the department. Citric acid, ascorbic acid,
lecithin, tocopherols, or other harmless optional ingredients, which are approved by
the department for the purpose of preventing fat oxidation in any of such optional
dairy ingredients, may be added in amounts not to exceed five-thousandths of one
percent of the weight of the butterfat present in such dairy ingredients.
(3) The optional sweetening ingredients referred to in subsection (1) of this
section are sugar (sucrose), sugar syrup, dextrose, invert sugar (paste or syrup),
lactose, corn sugar, dried or liquid corn syrup, glucose syrup, maple syrup, maple
sugar, honey, brown sugar, maltose syrup, malt syrup, dried malt syrup, dried
maltose syrup, malt extracts in liquid or dried form, refiners' syrup, and molasses
other than blackstrap.
(4) The optional flavoring ingredients referred to in subsection (1) of this
section are:
(a) Harmless natural food flavoring, including, but not limited to, ground
spice, ground vanilla beans, and infusion of coffee or tea;
(b) Harmless artificial food flavoring;
(c) Fruit juice, which may be fresh, frozen, canned, concentrated, or dried and
which may be sweetened and thickened with one or more of the optional stabilizing
ingredients specified in subsection (6) of this section;
(d) Chocolate;
(e) Cocoa;
(f) Fruit, including cocoanut, which may be fresh, frozen, canned,
concentrated, shredded, pureed, comminuted, or dried and which may be
sweetened, thickened with stabilizer, and acidulated with citric, tartaric, malic,
lactic, or ascorbic acid;
(g) Nut meats;
(h) Confectionery;
(i) Malted milk;
(j) Properly prepared and cooked cereal;
(k) Any distilled alcoholic beverage, including a liqueur, or any wine or any
mixture of two or more thereof.
(5) The optional egg ingredients referred to in subsection (1) of this section
are liquid eggs, frozen eggs, dried eggs, egg yolks, frozen yolks, and dried yolks;
but the total weight of egg yolk solids in any of such ingredients used singly or
used in any combination of two or more of such ingredients shall be less than the
minimum prescribed in section 25-5.5-304 for French ice cream.
(6) The optional stabilizing ingredients specified in subsection (1) of this
section are gelatin, algin, sodium carboxymethycellulose, extract of Irish moss,
psyllium seed husk, agar-agar, gum acacia, gum karaya, locust bean gum, gum
tragacanth, oat gum, guar seed gum, calcium sulfate, monoglycerides or
diglycerides or both of fat forming fatty acids except lauric acid, or other harmless
stabilizers or emulsifiers (surface active agents) approved by the department; but
the total weight of the active material contained in the solids of any of such
ingredients used singly or used in any combination of two or more of such
ingredients shall not be more than one-half of one percent of the weight of the
finished ice cream.
(7) (a) The following optional harmless ingredients or combinations thereof
may be added to control viscosity, adjust protein stability, and adjust the pH of the
combined mix ingredients:
(I) Neutralizers which are approved by the department;
(II) Sodium citrate;
(III) Sodium phosphates.
(b) The total of ingredients included in subparagraph (I) of paragraph (a) of
this subsection (7) shall not exceed one-tenth of one percent by weight of the
finished mix; nor shall the weight of ingredients included in subparagraphs (II) and
(III) of paragraph (a) of this subsection (7) exceed two-tenths of one percent by
weight of the finished mix.
(8) It is further provided that the percentage of developed lactic acid in the
mix prior to the addition of the optional ingredients listed in subsections (6) and (7)
of this section shall not exceed three-thousandths of one percent by weight for
each one percent of milk-solids-non-fat present in the mix.