1987 Ed.] Food and Drugs (Composition and Labelling) [CAP. 132
Regulations
W 7
[Subsidiary]
(b) more than 0.3% of any one or, as the case may be, more than 0.3% of any
combination of the following ingredients-
(i) sodium alginate or a mixture of sodium bicarbonate, tetrasodium pyrophosphate and alginic acid;
(ii) sodium carboxymethyl cellulose;
(iii) carrageenan;
(iv) gelatin.
(4) Whipped cream and cream in an aerosol container may contain nitrous oxide.
(5) No cream in an aerosol container shall contain more than 0.5% of glyceryl
monostearate.
(6) Clotted cream may contain nisin.
13. The product known as "half and half" consisting of a mixture of milk and cream shall contain not less than 11.5% milk fat.
13A. The product known as recombined or reconstituted "half and half", consisting of recombined or reconstituted cream and recombined or reconstituted milk shall contain not less than 11.5% milk fat.
14. Sweetened condensed or evaporated milk shall be milk which has been condensed by the evaporation of a portion of its water content, and to which sugar has been added, and shall contain not less than 28% of total milk solids and not less than 8% of milk fat. It shall not contain any foreign substance except sugar.
15. Sweetened condensed skimmed or separated milk shall be skimmed or separated milk which has been condensed by the evaporation of a portion of its water content, and to which sugar has been added, and shall contain not less than 24% of total milk solids including fat. It shall contain no foreign substance other than sugar.
16. Unsweetened condensed or evaporated milk shall be milk which has been condensed by evaporation of a portion of its water content, and heat-treated, and shall contain not less than 25.5% of total milk solids and not less than 7.8% of milk fat. It shall contain no foreign substance.
17. Unsweetened condensed or evaporated skimmed or separated milk shall be skimmed or separated milk which has been condensed by the evaporation of a portion of its water content, and heat-treated, and shall contain not less than 20% of total milk solids including fat.
18. Butter shall be the clean, non-rancid fatty substance obtained by churning milk or cream. It shall contain not less than 80% of milk fat, not more than 16% of water and not more than 4% of salt (sodium chloride). It shall not be mixed with any foreign fat or oil, and it shall not contain any foreign substance except salt (sodium chloride) and permitted colouring matter.
19. Cheese shall be the solid or semi-solid product obtained by coagulating milk with rennet or acid, with or without the addition of ripening ferments, seasonings, salt (sodium chloride) and permitted colouring matter. It shall contain not less than 30% of milk fat in its water-free substance, and it shall not contain any foreign fat.
20. Cream cheese shall be cheese made from milk and cream. It shall contain not less than 60% of milk fat in its water-free substance.
21. Whole-milk cheese shall be cheese made from milk. It shall contain not less than 50% of milk fat in its water-free substance.
22. Skim-milk cheese shall be cheese made from milk from which part of the fat has been removed. It shall contain not less than 10% of milk fat in its water-free substance.
23. Ghee shall be made from milk (including buffalo milk) and shall contain no fat other than derived from such milk.
24. Ice cream shall contain not less than 5% fat, 10% sugar and 74% milk solids other than fat:
Provided that ice cream containing any fruit, fruit pulp or fruit puree shall either conform to the aforesaid standard or, alternatively, the total content of fat, sugar and milk solids other than fat shall not be less than 25% of the ice cream including the
G.N.A. 48/61.
G.N.A. 48761.