Alabama Administrative Code
Title 80 - ALABAMA DEPARTMENT OF AGRICULTURE AND INDUSTRIES
AGRICULTURAL CHEMISTRY
Chapter 80-1-22 - FOODS, DRUGS AND COSMETICS
Section 80-1-22-.15 - Rules For Ice Cream And Related Products
Current through Register Vol. 42, No. 11, August 30, 2024
In addition to all other statutory and regulatory requirements, ice cream, custard, sherbets and ices sold or offered for sale shall also have the following requirements:
(a) Ice cream shall contain not more than .5% by weight of stabilizer, and not less than 18% total milk solids.
(b) In all cases, ice cream shall contain not less than 1.60 pounds of total food solids per gallon in the finished product.
(c) Fruit ice creams shall contain not less than 10% by weight of mature, sound, wholesome fruit or fruit juice, and shall conform in name to the fruit and/or fruit juice used in its preparation.
(d) Nut ice cream shall contain not less than 2% by weight of sound, clean, wholesome, nonrancid nut meats.
(e) All frozen custard, ice cream custard, French custard, French ice cream, cooked ice cream, parfait and all similar frozen products and varieties of ice cream shall contain not less than 10% of milk fat, or butterfat, by weight, and not less than 1% of dried egg yolk or its equivalent.
(f) Sherbets shall not contain more than 2.5% by weight of milk fat or butterfat, and not more than 8% by weight of total milk solids, or less than 30% total solids, or less than .35% total acid calculated as lactic acid.
(g) Ices shall contain no milk solids or milk fat, but may contain eggs.
Author: Charles H. Barnes
Statutory Authority: Code of Ala. 1975, §§ 2-13-2, 20-1-2.
