Standards of Identity: Ice Cream and Frozen Custard

An easy-to-read diagram consolidates the critical ingredient composition and process requirement definitions that are required by FDA to label and market a food as “ice cream” or “frozen custard."

Jan 28, 2015

The ice cream standard of identity (SOI)(Title 21 of the Code of Federal Regulations, Part 135, Section 110) outlines allowable dairy ingredients, optional caseinates, hydrolyzed milk proteins, non-milk derived substances, sweeteners, flavoring ingredients, color additives, stabilizers, butterfat, microbial cultures, salt and citric

Register to view the full article

Registering as a member of Natural Products INSIDER will give you free access to premium content including digital magazines, webinars, whitepapers and more.

Hide comments

Load More

Comments

Plain text