Purpose
This Standard defines the term ‘ice cream’ and contains a specific
compositional requirement for the product.
Editorial note:
The Australian processing requirements for ice cream are contained in
Standard 4.2.4.
New Zealand has its own processing requirements for milk and milk
products.
Table of Provisions
1 Interpretation
2 Composition
Clauses
1 Interpretation
In this Code –
ice creammeans a sweet frozen food made from cream or milk products
or both, and other foods, and is generally aerated.
2 Composition
Ice cream must contain no less than –
(a) 100 g/kg of milk fat; and
(b) 168 g/litre of food solids.
Editorial note:
See Standard 1.2.4 – Labelling of Ingredients for requirements for the
declaration of animal fats or oils in ice cream.
