FDA has guidelines to making and labeling ice cream.
The Food and Drug Administration (FDA) has set regulations for labeling ice cream, so consumers can buy consistent products at all times. Many of the words and terms found on the ice cream containers are set by the FDA; therefore, the ingredients will distinguish the product, so light ice cream is characterized differently from both the reduced fat and low-fat varieties.
Fat Content
Regular ice cream contains a minimum of 10% milk fat. Reduced fat ice cream has a minimum of 25% less fat than the regular product from the same brand. Light ice cream contains 33% fewer calories and 50% less fat than the regular product. Low-fat ice cream can contain a maximum of 3 grams of fat per half-cup serving, and nonfat ice cream contains a maximum of 0.5 grams of fat per half-cup serving.
Quality
Ice cream manufacturers will also use quality labels for their different ice creams. The differences in quality relate to product packaging, amount of air in the ice cream, ingredient quality and price. Super-premium ice cream has low air content and high fat; it also contains the best ingredients. Premium ice cream will have higher fat content and less air than regular ice cream. Regular ice cream meets the FDA standards, and economy ice cream will meet the required air content.
Total Solids
Ice cream can contain a minimum of 1.6 pounds of total solids per gallon. The weight of ice cream cannot be less than 4.5 pounds per gallon. At least 10% of the solids must be from milk fat, unless low-fat, light or nonfat versions are being produced. Egg yolks can only provide 1.4% of the solids and no more. Solids from cocoa and chocolate are not included as solids but as a flavoring ingredient. This also applies to solids from fruit, juice and nuts.
Process
Ice cream is produced by freezing and stirring a milk mix. The milk must be pasteurized.
Optional Dairy Ingredients
There is a long list of optional dairy products that can be included in the ingredients. These optional dairy products are considered safe by the FDA to use in food products. A few of these optional dairy items include dried cream, evaporated milk, sweetened condensed milk, whey, butter, and concentrated milk. When referring to milk, the FDA defines this as cow's milk. If whey is included, it cannot be more than 25% of the total nonfat milk solids.
Flavors
If the flavor used in the ice cream is dominated by an artificial flavor, then the word "artificial" followed by the common flavor name in the title is used -- for example, artificially flavored strawberry ice cream.
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