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Dairy-based dessert confections Ice Cream, Kulfi, Chocolate Ice Cream or Softy Ice Cream(hereafter referred to as the said product) means the product obtained by freezing a pasteurized mix prepared from milk and /or other products derived from milk with or without the addition of nutritive sweetening agents, fruit and fruit products, eggs and egg products, coffee, cocoa, chocolate, condiments, spices, ginger and nuts and it may also contain bakery products such as cake or cookies as a separate layer and/or coating. The said product may be frozen hard or frozen to a soft consistency; the said product shall have pleasant taste and smell free from off flavor and rancidity; the said product may contain food additives permitted in these regulation including Appendix A; the said product shall conform to the microbiological requirements specified in Appendix B; the said product shall conform to the following requirements, namely:—
Requirement Ice Cream Medium Fat Ice Cream Low Fat Ice Cream Total Solid Not less than 36.0 percent Not less than 30.0 percent Not less than 26.0 percent Wt/Vol (gms/l) Not less than 525 Not less than 475 Not less than 475 Milk Fat Not less than 10.0 percent More than 2.5 percent but
less than 10.0 percentNot more than 2.5 percent Milk Protein (Nx6.38) Not less than 3.5 percent Not less than 3.5 percent Not less than 3.0 percent - Dried Ice Cream Mix/ Dried Frozen Dessert/ Confection(hereafter referred to as the said product) means the product in a powder form which on addition of prescribed amount of water shall give a product conforming to the requirements of the respective products, namely – ice cream, medium fat ice-cream, low fat ice-cream as prescribed under regulation 2.1.7 (1) and frozen confection, medium fat frozen confection and low fat frozen confection as prescribed under regulation 2.1.7 (3) of these regulations except the requirement of weight /volume for both the products. The moisture content of the product shall not be more than 4.0 percent. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B.
- Frozen Dessert / Frozen Confection(hereafter referred to as the said product) means the product obtained by freezing a pasteurised mix prepared with milk fat and / or edible vegetable oils and fat having a melting point of not more than 37.0 degree C in combination and milk protein alone or in combination / or vegetable protein products singly or in combination with the addition of nutritive sweetening agents e.g. sugar, dextrose, fructose, liquid glucose, dried liquid glucose, maltodextrin, high maltose corn syrup, honey, fruit and fruit products, eggs and egg products coffee, cocoa, chocolate, condiments, spices,ginger, and nuts. The said product may also contain bakery products such as cake or cookies as a separate layer/or coating, it may be frozen hard or frozen to a soft consistency. It shall have a pleasant taste and flavor free from off flavor and rancidity and may contain food additives permitted in Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—
Requirement Frozen Dessert/
Frozen ConfectionMedium Fat Frozen Dessert/
Frozen ConfectionLow Fat Frozen Dessert/
Frozen ConfectionTotal Solid Not less than 36.0 percent Not less than 30.0 percent Not less than 26.0 percent Wt/Vol (gms/l) Not less than 525 Not less than 475 Not less than 475 Total Fat Not less than 10.0 percent more than 2.5 percent but
less than 10.0 percentNot more than 2.5 percent Total Protein (N x 6.25) Not less than 3.5 percent Not less than 3.5 percent Not less than 3.0 percent - Milk Ice or Milk Lolly (hereafter referred to as the said product) means the product obtained by freezing a pasteurized mix prepared from milk and/or other products derived from milk with or without the addition of nutritive sweetening agents, fruit and fruit products, eggs and egg products, coffee, cocoa, chocolate, condiments, spices, ginger, and nuts; the said product may also contain bakery products such as cake or cookies as a separate layer and/ or coating; the said product shall have pleasant taste and smell free from off flavor and rancidity. It may contain food additives permitted in Appendix A; the said product shall conform to the microbiological requirements prescribed in Appendix B; the said product shall also conform to the following requirements, namely :—
Total solids (m/m) Not less than 20.0 percent Milk Fat (m/m) Not more than 2.0 percent Milk Protein (Nx6.38) Not less than 3.5 percent - Khoya by whatever variety of names it is sold such as Pindi, Danedar, Dhap, Mawa or Kava means the product obtained from cow or buffalo or goat or sheep milk or milk solids or a combination thereof by rapid drying. The milk fat content shall not be less than 30 percent on the dry weight basis of finished product. It may contain citric acid not more than 0.1 percent by weight. It shall be free from added starch, added sugar and added coloring matter.
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