W 6
[Subsidiary]
CAP. 132] Food and Drugs (Composition and Labelling) [1987 Ed. Regulations
L.N. 217/77.
L.N. 217/77.
L.N. 217/77.
L.N. 217/77.
(a) Residual carbon dioxide---
A sample of 2 grammes of baking powder shall be treated with 25 millilitres of water and evaporated to dryness on a boiling water bath and subsequently treated with a further 25 millilitres of water and evaporated in like manner. The weight of the residual carbon dioxide is the weight evolved when the sample so treated is further treated with excess of dilute sulphuric acid at room temperature, the evolution being completed either by boiling or by means of reduced pressure.
(b) Available carbon dioxide-
The weight of available carbon dioxide is the difference between the total weight of carbon dioxide and the weight of the residual carbon dioxide obtained when the sample is treated in the manner prescribed in paragraph (a), the total weight of carbon dioxide being determined by ascertaining the weight evolved when a similar sample of the baking powder is treated with excess of dilute sulphuric acid at room temperature, the evolution being completed either by boiling for 5 minutes or by means of reduced pressure.
PART II
COMPOSITION OF MILK AND MILK PRODUCTS
9. Milk and reconstituted milk shall contain not less than 3.25% of milk fat, and the quantity of milk solids, other than milk fat, present in milk and reconstituted milk shall not be less than 8.5%.
9A. A milk beverage shall contain not less than 0.1% of milk fat.
10. Cream shall consist of that part of milk rich in fat which has been--
(a) in the case of clotted cream, produced and separated by scalding, cooling and skimming; and
(b) in every other case, separated by skimming or otherwise.
11. (1) Subject to paragraphs (2) to (6), cream, howsoever described as cream, including such descriptions as single cream, pouring cream, coffee cream, fruit cream, or reconstituted cream, shall contain not less than 18% milk fat.
(2) Sterilized cream shall contain not less than 23% milk fat.
(3) Half cream and sterilized half cream shall contain not less than 12% milk fat.
(4) Whipping cream and whipped cream shall contain not less than 35% milk fat.
(5) Double cream and thick cream shall contain not less than 48% milk fat.
(6) Clotted cream shall contain not less than 55% milk fat.
12. (1) No sterilized cream or ultra heat treated cream shall contain more than 0.2% of any one or, as the case may be, more than 0.2% of any combination of the following ingredients-
(a) calcium chloride;
(b) sodium or potassium salts of-
(i) carbonic acid;
(ii) citric acid;
(iii) orthophosphoric acid.
(2) No cream which is sold or delivered to a manufacturer for the purpose of his manufacturing business or to a caterer for the purpose of his catering business shall contain more than 13% sugar.
(3) No whipping cream which is sold or delivered to a manufacturer for the purpose of his manufacturing business or to a caterer for the purpose of his catering business, whipped cream and cream in an aerosol container shall contain---
(a) more than 13% sugar; and