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Standards of Identity: Ice Cream and Frozen CustardStandards 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."

January 28, 2015

1 Min Read
Standards of Identity: Ice Cream and Frozen Custard

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 acid. In addition, the SOI states ice cream must be produced by simultaneously freezing and stirring a pasteurized mix of these specific ingredients. The fat and egg yolk solids content and noted exceptions are also defined. Frozen custard is differentiated from ice cream by containing 1.4 percent or more of egg yolk solids.

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