FSSAI Regulatory information

DAIRY BASED DESSERTS/ 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 flavour and rancidity; the said product may contain food additives permitted in this 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:

(i) Ice cream, Kulfi, Chocolate Ice cream and Softy Ice Cream

Parameter	Ice cream or Kulfi or Chocolate ice cream or softy ice cream	Medium Fat Ice Cream or Kulfi or Chocolate ice cream or softy ice cream	Low Fat Ice Cream or Kulfi or Chocolate ice cream or softy ice cream
Total Solids, minimum, %, (m/m)	36.0	30.0	26.0
Total Solids, minimum, %, (m/m)	525.0	475.0	475.0
Milk Fat, %, (m/m)	10.0 (minimum)	More than 2.5 and less than 10.0	2.5 (maximum)
Milk Protein*, minimum, %, (m/m)	3.5	3.5	3.0

* Protein content is 6.38 multiplied by the total nitrogen determined Note(s):
(i) In case where coating, base or layer of non-dairy ingredients forms a separate part of the product, only the Ice Cream portion shall conform to the respective composition.
(ii) When any type of ice cream, kulfi, chocolate ice cream or softy ice cream is offered for sale in contravention of the requirements of sub-item(b) of item 6, the standards prescribed for the type ice cream, kulfi, chocolate ice cream or softy ice cream as per this subregulation shall apply.

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 this regulation 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 pleasant taste and flavour free from off flavour 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: —

The composition of frozen dessert must be as per defined regulation of FSSAI. Which is as under,

Parameter	Frozen Dessert or Frozen Confection	Medium fat Frozen Dessert or Frozen Confection	Low fat Frozen Dessert or Frozen Confection
Total Solids, minimum, %, (m/m)	36.0	30.0	26.0
Total Solids, minimum, %, (m/m)	525.0	475.0	475.0
Fat, %, (m/m)	10.0 (minimum)	More than 2.5 and less than 10.0	2.5 (maximum)
Milk Protein*, minimum, %, (m/m)	3.5	3.5	3.0

* Protein content is 6.25 multiplied by the total nitrogen determined Note(s):
(1) In case where coating, base or layer of non-dairy ingredients forms a separate part of the product, only the Frozen Dessert or Frozen Confection portion shall conform to the respective composition.

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 flavour 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:
— (1) Total solids (m/m) Not less than 20.0 percent (2) Milk Fat (m/m) Not more than 2.0 percent (3) Milk Protein (Nx6.38) Not less than 3.5 percent

ICE LOLLIES OR EDIBLE ICES

ICE LOLLIES OR EDIBLE ICE means the frozen ice produce which may contain sugar, syrup, fruit, fruit juices, cocoa, citric acid, permitted flavours and colours. It may also contain permitted stabilizers and/or emulsifiers not exceeding 0.5 per cent by weight. It shall not contain any artificial sweetener. Ice Candy means the product obtained by freezing a pasteurized mix prepared from a mixture of water, nutritive sweeteners e.g. sugar, dextrose, liquid glucose, dried liquid glucose, honey, fruits and fruit products, coffee, cocoa, ginger, nuts and salt.

The product may contain food additives permitted in these Regulations and Appendices. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirement: — Total sugars expressed as Sucrose … Not less than 10.0 percent

Flavours-

Natural Flavouring Substances – GMP Subject to declaration
Nature identical flavouring substances- GMP Subject to declaration
Artificial flavouring substances- GMP Subject to declaration

Colours-
Natural- Natural colours singly or in combination.

Colours	Maximum Limit
Riboflavin	50 PPM
Bita carotene	100 PPM
Annatto extract	100 PPM
Caramel colour plain	GMP
Caramel colour (Ammonium Sulphite Process)	3g/Kg

Note- 100 ppm is the maximum limit of these colours singly or in combination.
Synthetic- Synthetic colours singly or in combination.

Colours	Maximum Limit
Ponceau 4R	100 PPM
Carmosine	100 PPM
Erythrosine	100 PPM
Tartrazine	100 PPM
Sunset Yellow FCF	100 PPM
Indigo Carmine	100 PPM
Brilliant Blue	100 PPM
Fast Green FCF	100 PPM

Note- 100 ppm is the maximum limit of these colours singly or in combination.

Additives-

Additives	Maximum Limit
Carrageenan ,Pectins,Sodium Carboxy methyl	10 gm/kg max singly or in combination
cellulose,Agar,Guar Gum,Xanthan
Gum,Propylene glycol alginate,Poly
oxyethylene sorbitan monostearate,Mono &di
glycerides,Methyl cellulose

Other Additives-

Additives	Maximum Limit
Modified Acid treated starch	30g/kg max subject to declaration
Calcium and Magnesium carbonate	GMP
Sodium and Calcium hydroxide	2000 PPM Max
Sodium Phosphate	GMP
Glycerol	50g/KG Max

Thickener and modified agent microcrystalline cellulose-10g/Kg Max

Maximum Limit of artificial sweeteners in ice-cream-

Artificial sweetener	Ice-cream	Ice Lolly
Aspartame (methyl ester)	1000 PPM Max
Acesulfame Potassium		800 PPM Max
Sucralose	400 PPM Maxx	800 PPM Max

Microbiological standards- Pl contact us to know more about microbiological standards of ice-cream in details.

info@globalicecreamconsulting.com

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