Annexure A
2.1 DAIRY PRODUCTS AND ANALOGUES
2.1.14 Standard for Ice Cream, Kulfi, Chocolate Ice Cream, Softy Ice-
Cream, Milk Ice, Milk Lolly and Dried Ice Cream Mix
This Standard applies to Ice Cream and Kulfi and their variants, milk ice and
milk lolly, and dried ice-cream mix in conformity with the definitions given in
item 1 of this sub-regulation.
1. Description. -
(a) Ice-Cream, Kulfi, Chocolate Ice Cream or Softy Ice-Cream means the
frozen milk product conforming to the composition specified in entry (i)
of sub-item (c) of item 2, obtained by freezing a pasteurized mix prepared
from milk or other products derived from milk, or both, with or without
addition of nutritive sweeteners and other permitted non-dairy
ingredients. The said product may contain incorporated air and shall be
frozen hard except in case of softy ice-cream where it can be frozen to a
soft consistency.
(b) Milk Ice or Milk Lolly means the product conforming to the composition
specified in entry (ii) of sub-item (c) of item 2, obtained by freezing a
pasteurized mix prepared from milk or other products derived from milk
with or without the addition of nutritive sweeteners and other permitted
non-dairy ingredients. The said product shall be frozen hard.
(c) Dried Ice-Cream Mix means the product in a powder form which on
addition of prescribed amount of water and freezing shall result in a
product similar in characteristics to the respective product described in
the sub-item (a) of item 1.
2. Essential Composition and Quality Factors. -
(a) Raw Material. -
Milk and milk products.
This standard should be read along with sub-regulation 2.1.1 relating to General Standard for Milk
and Milk Products with reference to the generic provisions pertaining to definitions of milk or milk
products and heat treatments, guidelines for use of dairy terms, addition of micronutrients, etc.
(b) Permitted ingredients. -
(i) sugar and other nutritive sweeteners (e.g. jaggery, dextrose, fructose,
liquid glucose, dried liquid glucose, high maltose corn syrup, honey
etc.);
(ii) potable water;
(iii) starch, provided it is added only in amounts functionally necessary
as governed by Good Manufacturing Practice, taking into account any
use of the stabilizers or thickeners as specified in Appendix ‘A’ of
these regulations.;
(iv) other non-dairy ingredients - fruit and fruit products, eggs and egg
products, coffee, cocoa, chocolate, confectionary, condiments, spices,
ginger and nuts; bakery products such as cake or cookies.
(c) Composition. -
The product shall conform to the compositional specifications provided in
the table below: ̶
(i) Ice cream, Kulfi, Chocolate Ice cream and Softy Ice Cream
Parameter Ice cream or Medium Fat Ice Low Fat Ice
Kulfi or Cream or Kulfi Cream or
or Kulfi or
Chocolate ice
cream or softy Chocolate ice Chocolate ice
ice cream cream or softy cream or
ice cream softy ice
cream
Total Solids, 36.0 30.0 26.0
minimum, %,
(m/m)
Weight, 525.0 475.0 475.0
minimum, g/l
Milk Fat, %, 10.0 More than 2.5 2.5
(m/m) and
(minimum) (maximum)
less than 10.0
Milk Protein*, 3.5 3.5 3.0
minimum, %,
(m/m)
* 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 sub-regulation shall
apply.
(ii) Milk Ice or Milk Lolly.-
Parameter Milk ice or Milk lolly
Total Solids, minimum, %, 20.0
(m/m)
Milk Fat, maximum, %, 2.0
(m/m)
Milk Protein*, minimum, 3.5
%, (m/m)
* Protein content is 6.38 multiplied by the total nitrogen determined
Note: In case where base or layer of non-dairy ingredients forms a
separate part of the product, only the milk ice or milk lolly portion shall
conform to the above composition.
(iii) Dried Ice Cream Mix.-
The said product on addition of water shall give a product conforming to
the composition, except the ‘weight’, as specified in the entry (i) of sub-
item (c) of item 2 for the respective product described in sub-item (a) of
item 1. The moisture content of the dried product shall not be more than
4.0 % (m/m).
3. Food Additives. -
(a) For products covered under this standard, specific food additives specified
in Appendix ‘A’ of these regulations may be used and only within the
limits specified.
(b) The food additive use level specified in Appendix ‘A’ of these regulations
shall apply to the product after reconstitution in respect of dried Ice Cream
Mix.
4. Contaminants, Toxins and Residues. -
The products shall comply with the limits stipulated in the Food Safety and
Standards (Contaminants, toxins and Residues) Regulations, 2011.
5. Hygiene.-
(a) The products shall be prepared and handled in accordance with the
requirements specified in Schedule 4, as applicable, of the Food Safety
and Standards (Licensing and Registration of Food Businesses)
Regulations, 2011 and such other guidelines as specified from time to time
under the provisions of the Food Safety and Standard Act, 2006.
(b) The products shall conform to the microbiological requirements specified
in Appendix ‘B’ of these regulations.
6. Labelling.-
(a) Name of the Food.-
(i) The name of the product covered by sub-item (a) of item 1 shall be ‘Ice
Cream’, ‘Kulfi’, ‘Chocolate Ice Cream’ or ‘Softy Ice Cream’.
(ii) The name of the product covered by sub- item (b) of item 1 shall be
‘Milk Ice’ or ‘Milk Lolly’.
(iii) The name of the product covered by sub- item (c) of item 1 shall be
‘Dried Ice Cream Mix’.
(b) The type, as per item (i) of sub- item (c) of item 2, of ice cream, kulfi,
chocolate ice cream or softy ice cream shall always be indicated on the
label of the product. For softy ice cream offered for sale directly from the
freezer without prepackaging, the type of product shall be displayed in a
manner and at a place that is clearly visible to the consumer.
(c) Every package of ice cream, kulfi, chocolate ice cream and softy ice
cream containing starch shall have a declaration on its label as specified
in sub- regulation 2.7.1 (2) of Food Safety and Standards (Packaging and
Labelling) Regulations, 2011.
(d) In addition to the above mentioned labelling requirements, the provisions
of the Food Safety and Standards (Packaging and Labelling) Regulations,
2011, shall apply to pre-packaged product.
7. Method of Sampling and Analysis.-
The methods of sampling and analysis mentioned in the manuals as
specified by the Food Safety and Standards Authority of India from time to
time shall be applicable.
2.1.15 Standard for Frozen Desserts or Confections with Added Vegetable
Oil/ Fat or Vegetable Protein, or both
This Standard applies to Frozen Desserts or Confections in conformity with the
definitions in item 1 of this sub-regulation.
1. Definition.-
(a) Frozen Dessert or Frozen Confection means the product obtained by
freezing a pasteurised mix prepared with edible vegetable oils or fats,
having a melting point of not more than 370C or vegetable protein
products, or both. It may also contain milk fat and other milk solids with
the addition of nutritive sweeteners and other permitted non-dairy
ingredients. The said product may contain incorporated air and may be
frozen hard or frozen to a soft consistency.
(b) Dried Frozen Dessert Mix or Dried Frozen Confection Mix means
the product in a powder form which on addition of prescribed amount of
water and freezing shall give a product similar in characteristics to frozen
dessert as described in sub-item (a).
2. Essential Composition and Quality Factors.-
(a) Raw Material.-
(i) Milk and/or milk products;
(ii) Vegetable oils or fats;
(iii)Vegetable protein products.
(b) Permitted ingredients.-
(i) sugar and other nutritive sweeteners (e.g. jaggery, dextrose, fructose,
liquid glucose, dried liquid glucose, high maltose corn syrup, honey etc.);
(ii) potable water;
(iii) starch, provided it is added only in amounts functionally necessary as
governed by Good Manufacturing Practice, taking into account any use of
This standard should be read along with sub-regulation 2.1.1 relating to General Standard for Milk
and Milk Products with reference to the generic provisions pertaining to definitions of milk or milk
products and heat treatments, guidelines for use of dairy terms, addition of micronutrients, etc.
the stabilizers or thickeners as specified in Appendix ‘A’ of these
regulations.;
(iv) other non-dairy ingredients - fruit and fruit products, eggs and egg
products, coffee, cocoa, chocolate, confectionary, condiments, spices,
ginger and nuts; bakery products such as cake or cookies.
(c) Composition.-
The product shall conform to the compositional specifications provided
in the table below: ̶
(i) Frozen Dessert or Frozen Confection
Parameter Frozen Medium fat Low fat
Dessert or Frozen Dessert Frozen
Frozen or Frozen Dessert or
Confection Confection Frozen
Confection
Total Solids, minimum, 36.0 30.0 26.0
%, (m/m)
Weight, minimum, (g/l) 525.0 475.0 475.0
Total Fat, %, (m/m) 10 More than 2.5 2.5
and
(minimum) (maximum)
less than 10.0
Protein*, minimum, % 3.5 3.5 3.0
(m/m)
* 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.
(2) When any type of Frozen Dessert or Frozen Confection is offered for
sale in contravention of the requirements of sub-item (b) of item 6, the
Standards prescribed for these types of Frozen Desserts or Frozen
Confections as per this item shall apply.
(ii) Dried Frozen Dessert Mix or Dried Frozen Confection Mix
The product on addition of water shall give a product conforming to the
composition, except the ‘weight’, as specified in the entry (i) of sub- item
(c) of item 2 for the respective product described in the sub- item (a) of
item 1. The moisture content of the dried product shall not be more than
4.0 % (m/m).
3. Food Additives. –
(a) For products covered under this standard, specific food additives
specified in Appendix ‘A’ of these regulations may be used and only
within the limits specified.
(b) The food additive use level specified in Appendix ‘A’ of the Food Safety
and Standards (Food Products Standards and Food Additives)
Regulations, 2011 shall apply to the product after reconstitution in respect
of Dried Frozen Dessert Mix or Dried Frozen Confection Mix.
4. Contaminants, Toxins and Residues. -
The products shall comply with the limits stipulated in the Food Safety
and Standards (Contaminants, toxins and Residues) Regulations, 2011.
5. Hygiene.-
(a) The products shall be prepared and handled in accordance with the
requirements specified in Schedule 4, as applicable, of the Food Safety
and Standards (Licensing and Registration of Food Businesses)
Regulations, 2011 and such guidelines as specified from time to time
under the provisions of the Food Safety and Standard Act, 2006.
(b) The products shall conform to the microbiological requirements specified
in Appendix ‘B’ of these regulations.
6. Labelling .-
(a) Name of the food.-
(i) The name of the product covered by sub-item (a) of item 1 shall be
‘Frozen Dessert or Frozen Confection’.
(ii) The name of the product covered by sub-item (b) of item 1 shall be
‘Dried Frozen Dessert or Dried Frozen Confection’.
(b) The type, as per entry (i) of sub-item (c) of item 2, of Frozen Dessert or
Frozen Confection shall be indicated on the label of the product. For soft
consistency products offered for sale directly from the freezer without any
pre-packaging, the type of product shall be displayed in a manner and at a
place that is clearly visible to the consumer.
(c) Every package of Frozen Desert or Frozen Confection shall bear the
following label, namely: ̶
“Contains ………………. % Milk Fat* Edible Vegetable Oil* and
Vegetable Fat* and Vegetable Protein Product”
*strike out whatever is not applicable
[Clause 6(c) of 2.1.15 shall came in to force after final decision of fssai on
nomenclature of Frozen dessert vide direction REG/SP-M&MP/FSSAI-
2018 dated 01/01/2020].
(d) In addition to the above-mentioned labelling requirements, the provisions
of the Food Safety and Standards (Packaging and Labelling) Regulations,
2011, shall apply to pre-packaged product.
7. Method of Sampling and Analysis.-
The methods of sampling and analysis mentioned in the manuals as
specified by the Food Safety and Standards Authority of India from time
to time shall be applicable.
