FSSAI Regulations for manufacture of Diary Based Confectionaries, 2010

As per Regulation 5.1.7, the standards for Ice-cream and related products are described as follows:

The technical definition indicates ice cream refers to a frozen dairy product made of cow or buffalo milk or from cream and other milk products. They can also be made with or without the addition of cane sugar, dextrose, liquid and dried glucose, maltodextrin, eggs, fruits, fruit juices, preserved fruits, nuts, chocolate, edible flavors, and approved food coloring.

It is allowed to include emulsifiers and stabilizers up to 0.5 percent by weight. Before the mixture freezes, it must be properly heated. The product must have a minimum of 36.0 percent total solids, 3.5 percent protein, and 10.0 percent milk fat. The maximum starch that can be added is 5.0 percent, as given in regulation 4.2.2.

A softy Ice cream is referred a a product made by freezing a pasteurized mixture made of milk and/or other milk-derived products combined with nutritional sweeteners, such as sugar, fructose, maltodextrin, high-maltose corn syrup, honey, fruit and fruit products, eggs and egg products, coffee, cocoa, ginger, and nuts. It can be frozen to form a soft or a hard consistency.

The major conditions to be present are as follows:

• Should not contain any artificial sweeteners
• Contain a pleasant smell and taste without off flavors and rancidity
• Could contain permitted additives as per standards
• Conform to microbiological load as per standards