ICE CREAM TYPES
The following information is from The U.S. Department of Agriculture Commercial Item Description A-A-20342 for Ice Cream, Sherbet, Fruit and Juice Bars, Ices, and Novelties.U.S. Department of Agriculture Commercial Item Description A-A-20342 (Web)
U.S. Department of Agriculture Commercial Item Description A-A-20342 (PDF)
- Superpremium ice cream. Tends to have very low overrun and high fat content, and the manufacturer uses the best quality ingredients.
- Premium ice cream. Tends to have low overrun and higher fat content than standard ice cream, and the manufacturer uses higher quality ingredients.
- Standard ice cream. Meets the minimum requirements of the ice cream standard of identity in 21 CFR § 135.110.
- Economy ice cream. Meets the minimum requirements of the ice cream standard of identity in 21 CFR § 135.110 and generally sells for a lower price than standard ice cream.
- Fat free. Food contains less than 0.5 g fat per reference amount customarily consumed (as specified in 21 CFR § 101.12).
- No sugar added. No sugar or sugar containing ingredient is added during processing or packaging.
- Lite. If 50 percent or more of the calories are from fat, fat must be reduced by at least 50 percent per reference amount customarily consumed compared to an appropriate reference food. If less than 50 percent of calories are from fat, fat must be reduced by at least 50 percent or calories reduced by at least 1/3 per reference amount customarily consumed compared to an appropriate reference food.
- Reduced fat. Food contains at least 25 percent less fat per reference amount customarily consumed than an appropriate reference food.
- Low fat. Food contains 3 g or less of fat per reference amount customarily consumed.
