The FDA standards of identity from 21 CFR Parts 131–169: for each standardized food, the composition minimums and maximums that a product must meet to be labeled with that name. Ice cream must contain not less than 10 percent milkfat and not less than 10 percent nonfat milk solids, and weigh not less than 4.5 pounds to the gallon (21 CFR 135.110); frozen custard is ice cream with at least 1.4 percent egg yolk solids, from the same section; peanut butter must be at least 90 percent peanuts (21 CFR 164.150); white chocolate, milk chocolate and the other cacao products each have their own minimums in Part 163. More than 250 standards exist, scattered across ~19 CFR parts, and no comprehensive table is published anywhere — FDA's own overview page describes the programme without tabulating it. Answers 'what has to be in ice cream legally?', 'what is the difference between ice cream and frozen custard?', 'does this product have an FDA standard of identity at all?'

All sources are eCFR (US government work, public domain). We take facts plus short attributed quotes linking back.

What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 131.111

**Standardized food:** Acidified milk

**Category (CFR part):** Milk and Cream

**Composition requirements:** Acidified milk contains not less than 3.25 percent milkfat and not less than 8.25 percent milk solids not fat and has a titratable acidity of not less than 0.5 percent, expressed as lactic acid.

**What separates it from neighbours:** Acidified milk is the food produced by souring one or more of the optional dairy ingredients specified in  paragraph (c) of this section with one or more of the acidifying ingredients specified in  paragraph (d) of this section, with or without the addition of characterizing microbial organisms.

> § 131.111 Acidified milk. ( a ) Description. Acidified milk is the food produced by souring one or more of the optional dairy ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.111#p-131.111(c)> paragraph (c) of this section with one or more of the acidifying ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.111#p-131.111(d)> paragraph (d) of this section, with or without the addition of characterizing microbial organisms. One or more of the other optional ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.111#p-131.111(b)> paragraphs (b) and <https://www.ecfr.gov/current/title-21/section-131.111#p-131.111(e)> (e) of this section may also be added. When one or more of the ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.111#p-131.111(e)(1)> paragraph (e)(1) of this section are used, they shall be included in the souring process. All ingredients used are safe and suitable. Acidified milk contains not less than 3.25 percent milkfat and not less than 8.25 percent milk solids not fat and has a titratable acidity of not less than 0.5 percent, expressed as lactic acid.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131>

Acidified milk — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 131.162

**Standardized food:** Acidified sour cream

**Category (CFR part):** Milk and Cream

**Composition requirements:** Acidified sour cream contains not less than 18 percent milkfat; except that when the food is characterized by the addition of nutritive sweeteners or bulky flavoring ingredients, the weight of milkfat is not less than 18 percent of the remainder obtained by subtracting the weight of such optional ingredients from the weight of the food; but in no case does the food contain less than 14.4 percent milkfat. Acidified sour cream has a titratable acidity of not less than 0.5 percent, calculated as lactic acid.

**What separates it from neighbours:** Acidified sour cream results from the souring of pasteurized cream with safe and suitable acidifiers, with or without addition of lactic acid producing bacteria.

> § 131.162 Acidified sour cream. ( a ) Description. Acidified sour cream results from the souring of pasteurized cream with safe and suitable acidifiers, with or without addition of lactic acid producing bacteria. Acidified sour cream contains not less than 18 percent milkfat; except that when the food is characterized by the addition of nutritive sweeteners or bulky flavoring ingredients, the weight of milkfat is not less than 18 percent of the remainder obtained by subtracting the weight of such optional ingredients from the weight of the food; but in no case does the food contain less than 14.4 percent milkfat. Acidified sour cream has a titratable acidity of not less than 0.5 percent, calculated as lactic acid.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131>

Acidified sour cream — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 163.112

**Standardized food:** Breakfast cocoa

**Category (CFR part):** Cacao Products

**Composition requirements:** Breakfast cocoa contains not less than 22 percent by weight of cacao fat

> § 163.112 Breakfast cocoa. ( a ) Description. ( 1 ) Breakfast cocoa is the food prepared by pulverizing the material remaining after part of the cacao fat has been removed from ground cacao nibs. Breakfast cocoa contains not less than 22 percent by weight of cacao fat

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163>

Breakfast cocoa — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 163.135

**Standardized food:** Buttermilk chocolate

**Category (CFR part):** Cacao Products

**Composition requirements:** The finished buttermilk chocolate contains less than 3.39 percent by weight of milkfat and not less than 12 percent by weight of sweet cream buttermilk solids

**What separates it from neighbours:** The optional dairy ingredients are limited to sweet cream buttermilk, concentrated sweet cream buttermilk, dried sweet cream buttermilk, and any combination of these

> § 163.135 Buttermilk chocolate. ( a ) Description. Buttermilk chocolate is the food that conforms to the standard of identity, and is subject to the requirements for label declaration of ingredients for milk chocolate in <https://www.ecfr.gov/current/title-21/section-163.130> § 163.130 , except that: ( 1 ) The optional dairy ingredients are limited to sweet cream buttermilk, concentrated sweet cream buttermilk, dried sweet cream buttermilk, and any combination of these; and ( 2 ) The finished buttermilk chocolate contains less than 3.39 percent by weight of milkfat and not less than 12 percent by weight of sweet cream buttermilk solids

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163>

Buttermilk chocolate — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 163.110

**Standardized food:** Cacao nibs

**Category (CFR part):** Cacao Products

**Composition requirements:** The cacao shell content is not more than 1.75 percent by weight, calculated on an alkali free basis

> § 163.110 Cacao nibs. ( a ) Description. ( 1 ) Cacao nibs is the food prepared by removing the shell from cured, cleaned, dried, and cracked cacao beans. The cacao shell content is not more than 1.75 percent by weight, calculated on an alkali free basis

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163>

Cacao nibs — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 163.111

**Standardized food:** Chocolate liquor

**Category (CFR part):** Cacao Products

**Composition requirements:** Chocolate liquor contains not less than 50 percent nor more than 60 percent by weight of cacao fat

> § 163.111 Chocolate liquor. ( a ) Description. ( 1 ) Chocolate liquor is the solid or semiplastic food prepared by finely grinding cacao nibs. The fat content of the food may be adjusted by adding one or more of the optional ingredients specified in <https://www.ecfr.gov/current/title-21/section-163.111#p-163.111(b)(1)> paragraph (b)(1) of this section to the cacao nibs. Chocolate liquor contains not less than 50 percent nor more than 60 percent by weight of cacao fat

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163>

Chocolate liquor — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 163.117

**Standardized food:** Cocoa with dioctyl sodium sulfosuccinate for manufacturing

**Category (CFR part):** Cacao Products

**Composition requirements:** the food additive contains dioctyl sodium sulfosuccinate (complying with the requirements of  § 172.810 of this chapter , including the limit of not more than 0.4 percent by weight of the finished food additive).

> § 163.117 Cocoa with dioctyl sodium sulfosuccinate for manufacturing. ( a ) Description. Cocoa with dioctyl sodium sulfosuccinate for manufacturing is the food additive complying with the provisions prescribed in <https://www.ecfr.gov/current/title-21/section-172.520> § 172.520 of this chapter . It conforms to the definition and standard of identity, and is subject to the requirements for label declaration of ingredients, for breakfast cocoa in <https://www.ecfr.gov/current/title-21/section-163.112> § 163.112 , or for cocoa in <https://www.ecfr.gov/current/title-21/section-163.113> § 163.113 , or for lowfat cocoa in <https://www.ecfr.gov/current/title-21/section-163.114> § 163.114 , except that the food additive contains dioctyl sodium sulfosuccinate (complying with the requirements of <https://www.ecfr.gov/current/title-21/section-172.810> § 172.810 of this chapter , including the limit of not more than 0.4 percent by weight of the finished food additive).

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163>

Cocoa with dioctyl sodium sulfosuccinate for manufacturing — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 163.113

**Standardized food:** Cocoa

**Category (CFR part):** Cacao Products

**Composition requirements:** the cacao fat content is less than 22 percent, but not less than 10 percent by weight

**What separates it from neighbours:** the cacao fat content is less than 22 percent, but not less than 10 percent by weight

> § 163.113 Cocoa. ( a ) Description. Cocoa is the food that conforms to the definition and standard of identity, and is subject to the requirements for label declaration of ingredients for breakfast cocoa in <https://www.ecfr.gov/current/title-21/section-163.112> § 163.112 , except that the cacao fat content is less than 22 percent, but not less than 10 percent by weight

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163>

Cocoa — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 131.115

**Standardized food:** Concentrated milk

**Category (CFR part):** Milk and Cream

**Composition requirements:** The milkfat and total milk solids contents of the food are not less than 7.5 and 25.5 percent, respectively.

> § 131.115 Concentrated milk. ( a ) Description. Concentrated milk is the liquid food obtained by partial removal of water from milk. The milkfat and total milk solids contents of the food are not less than 7.5 and 25.5 percent, respectively.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131>

Concentrated milk — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 131.112

**Standardized food:** Cultured milk

**Category (CFR part):** Milk and Cream

**Composition requirements:** Cultured milk contains not less than 3.25 percent milkfat and not less than 8.25 percent milk solids not fat and has a titratable acidity of not less than 0.5 percent, expressed as lactic acid.

**What separates it from neighbours:** Cultured milk is the food produced by culturing one or more of the optional dairy ingredients specified in  paragraph (c) of this section with characterizing microbial organisms.

> § 131.112 Cultured milk. ( a ) Description. Cultured milk is the food produced by culturing one or more of the optional dairy ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.112#p-131.112(c)> paragraph (c) of this section with characterizing microbial organisms. One or more of the other optional ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.112#p-131.112(b)> paragraphs (b) and <https://www.ecfr.gov/current/title-21/section-131.112#p-131.112(d)> (d) of this section may also be added. When one or more of the ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.112#p-131.112(d)(1)> paragraph (d)(1) of this section are used, they shall be included in the culturing process. All ingredients used are safe and suitable. Cultured milk contains not less than 3.25 percent milkfat and not less than 8.25 percent milk solids not fat and has a titratable acidity of not less than 0.5 percent, expressed as lactic acid.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131>

Cultured milk — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 131.149

**Standardized food:** Dry cream

**Category (CFR part):** Milk and Cream

**Composition requirements:** It contains not less than 40 percent but less than 75 percent by weight of milkfat on an as is basis. It contains not more than 5 percent by weight of moisture on a milk solids not fat basis.

> § 131.149 Dry cream. ( a ) Description. Dry cream is the product obtained by removal of water only from pasteurized milk or cream or a mixture thereof, which may have been homogenized. Alternatively, dry cream may be obtained by blending dry milks as defined in <https://www.ecfr.gov/current/title-21/section-131.125#p-131.125(a)> §§ 131.125(a) and <https://www.ecfr.gov/current/title-21/section-131.147#p-131.147(a)> 131.147(a) with dry cream as appropriate: Provided, That the resulting product is equivalent in composition to that obtained by the method described in the first sentence of this paragraph. It contains not less than 40 percent but less than 75 percent by weight of milkfat on an as is basis. It contains not more than 5 percent by weight of moisture on a milk solids not fat basis.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131>

Dry cream — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 131.147

**Standardized food:** Dry whole milk

**Category (CFR part):** Milk and Cream

**Composition requirements:** It contains not less than 26 percent but less than 40 percent by weight of milkfat on an as is basis. It contains not more than 5 percent by weight of moisture on a milk solids not fat basis.

> § 131.147 Dry whole milk. ( a ) Description. Dry whole milk is the product obtained by removal of water only from pasteurized milk, as defined in <https://www.ecfr.gov/current/title-21/section-131.110#p-131.110(a)> § 131.110(a) , which may have been homogenized. Alternatively, dry whole milk may be obtained by blending fluid, condensed, or dried nonfat milk with liquid or dried cream or with fluid, condensed, or dried milk, as appropriate, provided the resulting dry whole milk is equivalent in composition to that obtained by the method described in the first sentence of this paragraph. It contains the lactose, milk proteins, milkfat, and milk minerals in the same relative proportions as the milk from which it was made. It contains not less than 26 percent but less than 40 percent by weight of milkfat on an as is basis. It contains not more than 5 percent by weight of moisture on a milk solids not fat basis.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131>

Dry whole milk — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 131.170

**Standardized food:** Eggnog

**Category (CFR part):** Milk and Cream

**Composition requirements:** Eggnog contains not less than 6 percent milkfat and not less than 8.25 percent milk solids not fat. The egg yolk solids content is not less than 1 percent by weight of the finished food.

> § 131.170 Eggnog. ( a ) Description. Eggnog is the food containing one or more of the optional dairy ingredients specified in paragraph (b), one or more of the optional egg yolk-containing ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.170#p-131.170(c)> paragraph (c) of this section, and one or more of the optional nutritive carbohydrate sweeteners specified in <https://www.ecfr.gov/current/title-21/section-131.170#p-131.170(d)> paragraph (d) of this section. One or more of the optional ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.170#p-131.170(e)> paragraph (e) of this section may also be added. All ingredients used are safe and suitable. Eggnog contains not less than 6 percent milkfat and not less than 8.25 percent milk solids not fat. The egg yolk solids content is not less than 1 percent by weight of the finished food.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131>

Eggnog — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 131.130

**Standardized food:** Evaporated milk

**Category (CFR part):** Milk and Cream

**Composition requirements:** It contains not less than 6.5 percent by weight of milkfat, not less than 16.5 percent by weight of milk solids not fat, and not less than 23 percent by weight of total milk solids.

> § 131.130 Evaporated milk. ( a ) Description. Evaporated milk is the liquid food obtained by partial removal of water only from milk. It contains not less than 6.5 percent by weight of milkfat, not less than 16.5 percent by weight of milk solids not fat, and not less than 23 percent by weight of total milk solids.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131>

Evaporated milk — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 135.115

**Standardized food:** Goat's milk ice cream

**Category (CFR part):** Frozen Desserts

**Composition requirements:** Goat's milk ice cream is the food prepared in the same manner prescribed in  § 135.110 for ice cream, and complies with all the provisions of  § 135.110 , except that the only optional dairy ingredients that may be used are those in  paragraph (b) of this section; caseinates and hydrolyzed milk proteins may not be used; and  paragraphs (f)(1) and  (g) of § 135.110 shall not apply.

**What separates it from neighbours:** the only optional dairy ingredients that may be used are those in  paragraph (b) of this section; caseinates and hydrolyzed milk proteins may not be used

**Notable permitted / prohibited ingredients:** goat's skim milk, goat's milk, and goat's cream

> § 135.115 Goat's milk ice cream. ( a ) Description. Goat's milk ice cream is the food prepared in the same manner prescribed in <https://www.ecfr.gov/current/title-21/section-135.110> § 135.110 for ice cream, and complies with all the provisions of <https://www.ecfr.gov/current/title-21/section-135.110> § 135.110 , except that the only optional dairy ingredients that may be used are those in <https://www.ecfr.gov/current/title-21/section-135.115#p-135.115(b)> paragraph (b) of this section; caseinates and hydrolyzed milk proteins may not be used; and <https://www.ecfr.gov/current/title-21/section-135.110#p-135.110(f)(1)> paragraphs (f)(1) and <https://www.ecfr.gov/current/title-21/section-135.110#p-135.110(g)> (g) of § 135.110 shall not apply. ( b ) Optional dairy ingredients. The optional dairy ingredients referred to in <https://www.ecfr.gov/current/title-21/section-135.115#p-135.115(a)> paragraph (a) of this section are goat's skim milk, goat's milk, and goat's cream

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-135>

Goat's milk ice cream — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 131.180

**Standardized food:** Half-and-half

**Category (CFR part):** Milk and Cream

**Composition requirements:** Half-and-half is the food consisting of a mixture of milk and cream which contains not less than 10.5 percent but less than 18 percent milkfat.

> § 131.180 Half-and-half. ( a ) Description. Half-and-half is the food consisting of a mixture of milk and cream which contains not less than 10.5 percent but less than 18 percent milkfat.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131>

Half-and-half — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 131.150

**Standardized food:** Heavy cream

**Category (CFR part):** Milk and Cream

**Composition requirements:** Heavy cream is cream which contains not less than 36 percent milkfat.

> § 131.150 Heavy cream. ( a ) Description. Heavy cream is cream which contains not less than 36 percent milkfat.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131>

Heavy cream — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 135.110

**Standardized food:** Ice cream and frozen custard

**Category (CFR part):** Frozen Desserts

**Composition requirements:** Ice cream contains not less than 1.6 pounds of total solids to the gallon, and weighs not less than 4.5 pounds to the gallon. Ice cream contains not less than 10 percent milkfat, nor less than 10 percent nonfat milk solids

**What separates it from neighbours:** Except in the case of frozen custard, ice cream contains less than 1.4 percent egg yolk solids by weight of the food, exclusive of the weight of any bulky flavoring ingredients used. Frozen custard shall contain 1.4 percent egg yolk solids by weight of the finished food

**Notable permitted / prohibited ingredients:** excluding other food fats, except such as are natural components of flavoring ingredients used or are added in incidental amounts to accomplish specific functions

> § 135.110 Ice cream and frozen custard. ( a ) Description. ( 1 ) Ice cream is a food produced by freezing, while stirring, a pasteurized mix consisting of one or more of the optional dairy ingredients specified in <https://www.ecfr.gov/current/title-21/section-135.110#p-135.110(b)> paragraph (b) of this section, and may contain one or more of the optional caseinates specified in <https://www.ecfr.gov/current/title-21/section-135.110#p-135.110(c)> paragraph (c) of this section subject to the conditions hereinafter set forth, one or more of the optional hydrolyzed milk proteins as provided for in <https://www.ecfr.gov/current/title-21/section-135.110#p-135.110(d)> paragraph (d) of this section subject to the conditions hereinafter set forth, and other safe and suitable nonmilk-derived ingredients; and excluding other food fats, except such as are natural components of flavoring ingredients used or are added in incidental amounts to accomplish specific functions. Ice cream is sweetened with safe and suitable sweeteners and may be characterized by the addition of flavoring ingredients. ( 2 ) Ice cream contains not less than 1.6 pounds of total solids to the gallon, and weighs not less than 4.5 pounds to the gallon. Ice cream contains not less than 10 percent milkfat, nor less than 10 percent nonfat milk solids, except that when it contains milkfat at 1 percent increments above the 10 percent minimum, it may contain the following milkfat-to-nonfat milk solids levels: Percent milkfat | Minimum percent nonfat milk solids | 10 | 10 | 11 | 9 | 12 | 8 | 13 | 7 | 14 | 6 | Except that when one or more bulky flavors are used, the weights of milkfat and total milk solids are not less than 10 percent and 20 percent, respectively, of the remainder obtained by subtracting the weight of the bulky flavors from the weight of the finished food; but in no case is the weight of milkfat or total milk solids less than 8 percent and 16 percent, respectively, of the weight of the finished food. Except in the case of frozen custard, ice cream contains less than 1.4 percent egg yolk solids by weight of the food, exclusive of the weight of any bulky flavoring ingredients used. Frozen custard shall contain 1.4 percent egg yolk solids by weight of the finished food

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-135>

Ice cream and frozen custard — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 131.155

**Standardized food:** Light cream

**Category (CFR part):** Milk and Cream

**Composition requirements:** Light cream is cream which contains not less than 18 percent but less than 30 percent milkfat.

> § 131.155 Light cream. ( a ) Description. Light cream is cream which contains not less than 18 percent but less than 30 percent milkfat.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131>

Light cream — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 131.157

**Standardized food:** Light whipping cream

**Category (CFR part):** Milk and Cream

**Composition requirements:** Light whipping cream is cream which contains not less than 30 percent but less than 36 percent milkfat.

> § 131.157 Light whipping cream. ( a ) Description. Light whipping cream is cream which contains not less than 30 percent but less than 36 percent milkfat.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131>

Light whipping cream — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 163.114

**Standardized food:** Lowfat cocoa

**Category (CFR part):** Cacao Products

**Composition requirements:** the cacao fat content is less than 10 percent by weight

> § 163.114 Lowfat cocoa. ( a ) Description. Lowfat cocoa is the food that conforms to the definition and standard of identity, and is subject to the requirements for label declaration of ingredients for breakfast cocoa in <https://www.ecfr.gov/current/title-21/section-163.112> § 163.112 , except that the cacao fat content is less than 10 percent by weight

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163>

Lowfat cocoa — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 135.130

**Standardized food:** Mellorine

**Category (CFR part):** Frozen Desserts

**Composition requirements:** Mellorine contains not less than 1.6 pounds of total solids to the gallon, and weighs not less than 4.5 pounds to the gallon. Mellorine contains not less than 6 percent fat and 2.7 percent protein having a protein efficiency ratio (PER) not less than that of whole milk protein (108 percent of casein) by weight of the food, exclusive of the weight of any bulky flavoring ingredients used. In no case shall the fat content of the finished food be less than 4.8 percent or the protein content be less than 2.2 percent.

**What separates it from neighbours:** animal or vegetable fat, or both, only part of which may be milkfat

> § 135.130 Mellorine. ( a ) Description. ( 1 ) Mellorine is a food produced by freezing, while stirring, a pasteurized mix consisting of safe and suitable ingredients including, but not limited to, milk-derived nonfat solids and animal or vegetable fat, or both, only part of which may be milkfat. Mellorine is sweetened with nutritive carbohydrate sweetener and is characterized by the addition of flavoring ingredients. ( 2 ) Mellorine contains not less than 1.6 pounds of total solids to the gallon, and weighs not less than 4.5 pounds to the gallon. Mellorine contains not less than 6 percent fat and 2.7 percent protein having a protein efficiency ratio (PER) not less than that of whole milk protein (108 percent of casein) by weight of the food, exclusive of the weight of any bulky flavoring ingredients used. In no case shall the fat content of the finished food be less than 4.8 percent or the protein content be less than 2.2 percent.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-135>

Mellorine — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 163.155

**Standardized food:** Milk chocolate and vegetable fat coating

**Category (CFR part):** Cacao Products

**Composition requirements:** conforms to the standard of identity, and is subject to the requirements for label declaration of ingredients for milk chocolate in  § 163.130 or skim milk chocolate in  § 163.140 , except that one or more optional ingredients specified in  paragraph (b) of this section are used

**Notable permitted / prohibited ingredients:** Safe and suitable vegetable derived oils, fats, and stearins other than cacao fat. The oils, fats, and stearins may be hydrogenated

> § 163.155 Milk chocolate and vegetable fat coating. ( a ) Description. Milk chocolate and vegetable fat coating is the food that conforms to the standard of identity, and is subject to the requirements for label declaration of ingredients for milk chocolate in <https://www.ecfr.gov/current/title-21/section-163.130> § 163.130 or skim milk chocolate in <https://www.ecfr.gov/current/title-21/section-163.140> § 163.140 , except that one or more optional ingredients specified in <https://www.ecfr.gov/current/title-21/section-163.155#p-163.155(b)> paragraph (b) of this section are used. Compliance with the requirement in <https://www.ecfr.gov/current/title-21/section-163.130#p-163.130(a)(2)> § 163.130(a)(2) that the product contains not less than 12 percent by weight of nonfat milk solids shall be calculated using only those dairy ingredients referred to in <https://www.ecfr.gov/current/title-21/section-163.130#p-163.130(b)(4)> § 163.130(b)(4) , exclusive of any added sweetener or other dairy-derived ingredient that is added beyond that amount that is normally present in the specified dairy ingredient. ( b ) Optional ingredients. ( 1 ) Safe and suitable vegetable derived oils, fats, and stearins other than cacao fat. The oils, fats, and stearins may be hydrogenated

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163>

Milk chocolate and vegetable fat coating — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 163.130

**Standardized food:** Milk chocolate

**Category (CFR part):** Cacao Products

**Composition requirements:** Milk chocolate contains not less than 10 percent by weight of chocolate liquor complying with the requirements of  § 163.111 as calculated by subtracting from the weight of the chocolate liquor used the weight of cacao fat therein and the weights of alkali, neutralizing and seasoning ingredients, multiplying the remainder by 2.2, dividing the result by the weight of the finished milk chocolate, and multiplying the quotient by 100. The finished milk chocolate contains not less than 3.39 percent by weight of milkfat and not less than 12 percent by weight of total milk solids

> § 163.130 Milk chocolate. ( a ) Description. ( 1 ) Milk chocolate is the solid or semiplastic food prepared by intimately mixing and grinding chocolate liquor with one or more of the optional dairy ingredients and one or more optional nutritive carbohydrate sweeteners, and may contain one or more of the other optional ingredients specified in <https://www.ecfr.gov/current/title-21/section-163.130#p-163.130(b)> paragraph (b) of this section. ( 2 ) Milk chocolate contains not less than 10 percent by weight of chocolate liquor complying with the requirements of <https://www.ecfr.gov/current/title-21/section-163.111> § 163.111 as calculated by subtracting from the weight of the chocolate liquor used the weight of cacao fat therein and the weights of alkali, neutralizing and seasoning ingredients, multiplying the remainder by 2.2, dividing the result by the weight of the finished milk chocolate, and multiplying the quotient by 100. The finished milk chocolate contains not less than 3.39 percent by weight of milkfat and not less than 12 percent by weight of total milk solids

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163>

Milk chocolate — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 131.110

**Standardized food:** Milk

**Category (CFR part):** Milk and Cream

**Composition requirements:** shall contain not less than 8 1 ⁄ 4 percent milk solids not fat and not less than 3 1 ⁄ 4 percent milkfat.

> § 131.110 Milk. ( a ) Description. Milk is the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows. Milk that is in final package form for beverage use shall have been pasteurized or ultrapasteurized, and shall contain not less than 8 1 ⁄ 4 percent milk solids not fat and not less than 3 1 ⁄ 4 percent milkfat.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131>

Milk — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 163.145

**Standardized food:** Mixed dairy product chocolates

**Category (CFR part):** Cacao Products

**Composition requirements:** The finished mixed dairy product chocolates shall contain not less than 12 percent by weight of total milk solids derived from those dairy products referred to in  paragraph (a)(1) of this section, exclusive of any added sweetener or other dairy-derived ingredient that is added beyond that amount that is normally present in the specified dairy product, and may contain less than 3.39 percent by weight of milkfat.

> § 163.145 Mixed dairy product chocolates. ( a ) Description. Mixed dairy product chocolates are the foods that conform to the standard of identity, and are subject to the requirements for label declaration of ingredients for milk chocolate in <https://www.ecfr.gov/current/title-21/section-163.130> § 163.130 , except that: ( 1 ) The optional dairy ingredients for each of the foods are mixtures of two or more of the following: ( i ) Any dairy ingredients specified in <https://www.ecfr.gov/current/title-21/section-163.130> § 163.130 ; ( ii ) Any dairy ingredients specified in <https://www.ecfr.gov/current/title-21/section-163.135> § 163.135 ; ( iii ) Any dairy ingredients specified in <https://www.ecfr.gov/current/title-21/section-163.140> § 163.140 ; or ( iv ) Malted milk; and ( 2 ) The finished mixed dairy product chocolates shall contain not less than 12 percent by weight of total milk solids derived from those dairy products referred to in <https://www.ecfr.gov/current/title-21/section-163.145#p-163.145(a)(1)> paragraph (a)(1) of this section, exclusive of any added sweetener or other dairy-derived ingredient that is added beyond that amount that is normally present in the specified dairy product, and may contain less than 3.39 percent by weight of milkfat.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163>

Mixed dairy product chocolates — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 164.110

**Standardized food:** Mixed nuts

**Category (CFR part):** Tree Nut and Peanut Products

**Composition requirements:** Mixed nuts is the food consisting of a mixture of four or more of the optional shelled tree nut ingredients, with or without one or more of the optional shelled peanut ingredients, of the kinds prescribed by  paragraph (b) of this section; except that when 2 ounces or less of the food is packed in transparent containers, three or more of the optional tree nut ingredients shall be present. Each such kind of nut ingredient when used shall be present in a quantity not less than 2 percent and not more than 80 percent by weight of the finished food.

**Notable permitted / prohibited ingredients:** color additives are not suitable ingredients of the food

> § 164.110 Mixed nuts. ( a ) Mixed nuts is the food consisting of a mixture of four or more of the optional shelled tree nut ingredients, with or without one or more of the optional shelled peanut ingredients, of the kinds prescribed by <https://www.ecfr.gov/current/title-21/section-164.110#p-164.110(b)> paragraph (b) of this section; except that when 2 ounces or less of the food is packed in transparent containers, three or more of the optional tree nut ingredients shall be present. Each such kind of nut ingredient when used shall be present in a quantity not less than 2 percent and not more than 80 percent by weight of the finished food. For purposes of this section, each kind of tree nut and peanut is an optional ingredient that may be prepared by any suitable method in accordance with good manufacturing practice. The finished food may contain one or more of the optional nonnut ingredients provided for in <https://www.ecfr.gov/current/title-21/section-164.110#p-164.110(c)> paragraph (c) of this section. ( b ) The optional shelled nut ingredients referred to in <https://www.ecfr.gov/current/title-21/section-164.110#p-164.110(a)> paragraph (a) of this section are: ( 1 ) Almonds, black walnuts, Brazil nuts, cashews, English walnuts (alternatively “walnuts”), filberts, pecans, and other suitable kinds of tree nuts. ( 2 ) Peanuts of the Spanish, Valencia, Virginia, or similar varieties, or any combination of two or more such varieties. ( c ) The optional nonnut ingredients referred to in <https://www.ecfr.gov/current/title-21/section-164.110#p-164.110(a)> paragraph (a) of this section consist of suitable substances that are not food additives as defined in section 201(s) of the Federal Food, Drug, and Cosmetic Act; or if they are food additives as so defined, they are used in conformity with regulations established pursuant to section 409 of the act. Nonnut ingredients that perform a useful function are regarded as suitable, except that color additives are not suitable ingredients of the food

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-164>

Mixed nuts — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 131.127

**Standardized food:** Nonfat dry milk fortified with vitamins A and D

**Category (CFR part):** Milk and Cream

**Composition requirements:** conforms to the standard of identity for nonfat dry milk, except that vitamins A and D are added as prescribed by  paragraph (b) of this section.

> § 131.127 Nonfat dry milk fortified with vitamins A and D. ( a ) Description. Nonfat dry milk fortified with vitamins A and D conforms to the standard of identity for nonfat dry milk, except that vitamins A and D are added as prescribed by <https://www.ecfr.gov/current/title-21/section-131.127#p-131.127(b)> paragraph (b) of this section.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131>

Nonfat dry milk fortified with vitamins A and D — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 131.125

**Standardized food:** Nonfat dry milk

**Category (CFR part):** Milk and Cream

**Composition requirements:** It contains not more than 5 percent by weight of moisture, and not more than 1 1 ⁄ 2 percent by weight of milkfat unless otherwise indicated.

> § 131.125 Nonfat dry milk. ( a ) Description. Nonfat dry milk is the product obtained by removal of water only from pasteurized skim milk. It contains not more than 5 percent by weight of moisture, and not more than 1 1 ⁄ 2 percent by weight of milkfat unless otherwise indicated.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131>

Nonfat dry milk — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 164.150

**Standardized food:** Peanut butter

**Category (CFR part):** Tree Nut and Peanut Products

**Composition requirements:** such seasoning and stabilizing ingredients do not in the aggregate exceed 10 percent of the weight of the finished food. To the ground peanuts, cut or chopped, shelled, and roasted peanuts may be added. During processing, the oil content of the peanut ingredient may be adjusted by the addition or subtraction of peanut oil. The fat content of the finished food shall not exceed 55 percent

**Notable permitted / prohibited ingredients:** artificial flavorings, artificial sweeteners, chemical preservatives, and color additives are not suitable ingredients in peanut butter. Oil products used as optional stabilizing ingredients must be hydrogenated vegetable oils.

> § 164.150 Peanut butter. ( a ) Peanut butter is the food prepared by grinding one of the shelled and roasted peanut ingredients provided for by <https://www.ecfr.gov/current/title-21/section-164.150#p-164.150(b)> paragraph (b) of this section, to which may be added safe and suitable seasoning and stabilizing ingredients provided for by <https://www.ecfr.gov/current/title-21/section-164.150#p-164.150(c)> paragraph (c) of this section, but such seasoning and stabilizing ingredients do not in the aggregate exceed 10 percent of the weight of the finished food. To the ground peanuts, cut or chopped, shelled, and roasted peanuts may be added. During processing, the oil content of the peanut ingredient may be adjusted by the addition or subtraction of peanut oil. The fat content of the finished food shall not exceed 55 percent when determined as prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), <https://www.ecfr.gov/current/title-21/section-27.006#p-27.006(a)> section 27.006(a) under “Crude Fat—Official First Action, Direct Method,” in paragraph (a), which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html> http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html . ( b ) The peanut ingredients referred to in <https://www.ecfr.gov/current/title-21/section-164.150#p-164.150(a)> paragraph (a) of this section are: ( 1 ) Blanched peanuts, in which the germ may or may not be included. ( 2 ) Unblanched peanuts, including the skins and germ. ( c ) The seasoning and stabilizing ingredients referred to in <https://www.ecfr.gov/current/title-21/section-164.150#p-164.150(a)> paragraph (a) of this section are suitable substances which are not food additives as defined in section 201(s) of the Federal Food, Drug, and Cosmetic Act, or if they are food additives as so defined, they are used in conformity with regulations established pursuant to section 409 of the Federal Food, Drug, and Cosmetic Act. Seasoning and stabilizing ingredients that perform a useful function are regarded as suitable, except that artificial flavorings, artificial sweeteners, chemical preservatives, and color additives are not suitable ingredients in peanut butter. Oil products used as optional stabilizing ingredients must be hydrogenated vegetable oils.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-164>

Peanut butter — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 164.120

**Standardized food:** Shelled nuts in rigid or semirigid containers

**Category (CFR part):** Tree Nut and Peanut Products

**Composition requirements:** The standard of fill for shelled nuts in rigid or semirigid containers is a fill such that the average volume of nuts, from the number of containers specified in  § 164.110(d)(1) , is not less than 85 percent of the container volume

> § 164.120 Shelled nuts in rigid or semirigid containers. ( a ) - ( b ) [Reserved] ( c ) Fill of container. ( 1 ) The standard of fill for shelled nuts in rigid or semirigid containers is a fill such that the average volume of nuts, from the number of containers specified in <https://www.ecfr.gov/current/title-21/section-164.110#p-164.110(d)(1)> § 164.110(d)(1) , is not less than 85 percent of the container volume

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-164>

Shelled nuts in rigid or semirigid containers — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 135.140

**Standardized food:** Sherbet

**Category (CFR part):** Frozen Desserts

**Composition requirements:** Sherbet weighs not less than 6 pounds to the gallon. The milkfat content is not less than 1 percent nor more than 2 percent, the nonfat milk-derived solids content not less than 1 percent, and the total milk or milk-derived solids content is not less than 2 percent nor more than 5 percent by weight of the finished food. Sherbet that is characterized by a fruit ingredient shall have a titratable acidity, calculated as lactic acid, of not less than 0.35 percent.

> § 135.140 Sherbet. ( a ) Description. ( 1 ) Sherbet is a food produced by freezing, while stirring, a pasteurized mix consisting of one or more of the optional dairy ingredients specified in <https://www.ecfr.gov/current/title-21/section-135.140#p-135.140(b)> paragraph (b) of this section, and may contain one or more of the optional caseinates specified in <https://www.ecfr.gov/current/title-21/section-135.140#p-135.140(c)> paragraph (c) of this section subject to the conditions hereinafter set forth, and other safe and suitable nonmilk-derived ingredients; and excluding other food fats, except such as are added in small amounts to accomplish specific functions or are natural components of flavoring ingredients used. Sherbet is sweetened with nutritive carbohydrate sweeteners and is characterized by the addition of one or more of the characterizing fruit ingredients specified in <https://www.ecfr.gov/current/title-21/section-135.140#p-135.140(d)> paragraph (d) of this section or one or more of the nonfruit-characterizing ingredients specified in <https://www.ecfr.gov/current/title-21/section-135.140#p-135.140(e)> paragraph (e) of this section. ( 2 ) Sherbet weighs not less than 6 pounds to the gallon. The milkfat content is not less than 1 percent nor more than 2 percent, the nonfat milk-derived solids content not less than 1 percent, and the total milk or milk-derived solids content is not less than 2 percent nor more than 5 percent by weight of the finished food. Sherbet that is characterized by a fruit ingredient shall have a titratable acidity, calculated as lactic acid, of not less than 0.35 percent.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-135>

Sherbet — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 163.140

**Standardized food:** Skim milk chocolate

**Category (CFR part):** Cacao Products

**Composition requirements:** The finished skim milk chocolate contains less than 3.39 percent by weight of milkfat and not less than 12 percent by weight of skim milk solids

**What separates it from neighbours:** The optional dairy ingredients are limited to skim milk, evaporated skim milk, concentrated skim milk, sweetened condensed skim milk, nonfat dry milk, and any combination of these

> § 163.140 Skim milk chocolate. ( a ) Description. Skim milk chocolate is the food that conforms to the standard of identity, and is subject to the requirements for label declaration of ingredients for milk chocolate in <https://www.ecfr.gov/current/title-21/section-163.130> § 163.130 , except that: ( 1 ) The optional dairy ingredients are limited to skim milk, evaporated skim milk, concentrated skim milk, sweetened condensed skim milk, nonfat dry milk, and any combination of these; and ( 2 ) The finished skim milk chocolate contains less than 3.39 percent by weight of milkfat and not less than 12 percent by weight of skim milk solids

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163>

Skim milk chocolate — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 131.160

**Standardized food:** Sour cream

**Category (CFR part):** Milk and Cream

**Composition requirements:** Sour cream contains not less than 18 percent milkfat; except that when the food is characterized by the addition of nutritive sweeteners or bulky flavoring ingredients, the weight of the milkfat is not less than 18 percent of the remainder obtained by subtracting the weight of such optional ingredients from the weight of the food; but in no case does the food contain less than 14.4 percent milkfat. Sour cream has a titratable acidity of not less than 0.5 percent, calculated as lactic acid.

**What separates it from neighbours:** Sour cream results from the souring, by lactic acid producing bacteria, of pasteurized cream.

> § 131.160 Sour cream. ( a ) Description. Sour cream results from the souring, by lactic acid producing bacteria, of pasteurized cream. Sour cream contains not less than 18 percent milkfat; except that when the food is characterized by the addition of nutritive sweeteners or bulky flavoring ingredients, the weight of the milkfat is not less than 18 percent of the remainder obtained by subtracting the weight of such optional ingredients from the weight of the food; but in no case does the food contain less than 14.4 percent milkfat. Sour cream has a titratable acidity of not less than 0.5 percent, calculated as lactic acid.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131>

Sour cream — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 163.153

**Standardized food:** Sweet chocolate and vegetable fat coating

**Category (CFR part):** Cacao Products

**Composition requirements:** conforms to the definition and standard of identity, and is subject to the requirements for label declaration of ingredients for sweet chocolate in  § 163.123 , except that one or more optional ingredients specified in  paragraph (b) of this section are used

**Notable permitted / prohibited ingredients:** Safe and suitable vegetable derived fats, oils, and stearins other than cacao fat. The fats, oils, and stearins may be hydrogenated

> § 163.153 Sweet chocolate and vegetable fat coating. ( a ) Description. Sweet chocolate and vegetable fat coating is the food that conforms to the definition and standard of identity, and is subject to the requirements for label declaration of ingredients for sweet chocolate in <https://www.ecfr.gov/current/title-21/section-163.123> § 163.123 , except that one or more optional ingredients specified in <https://www.ecfr.gov/current/title-21/section-163.153#p-163.153(b)> paragraph (b) of this section are used. Compliance with the requirement in <https://www.ecfr.gov/current/title-21/section-163.123#p-163.123(a)(2)> § 163.123(a)(2) limiting the total milk solids content to less than 12 percent by weight shall be calculated by including only those dairy ingredients referred to in <https://www.ecfr.gov/current/title-21/section-163.123#p-163.123(b)(4)> § 163.123(b)(4) , exclusive of any added sweetener or other dairy-derived ingredient that is added beyond that amount that is normally present in the specified dairy ingredient. ( b ) Optional ingredients. ( 1 ) Safe and suitable vegetable derived fats, oils, and stearins other than cacao fat. The fats, oils, and stearins may be hydrogenated

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163>

Sweet chocolate and vegetable fat coating — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 163.123

**Standardized food:** Sweet chocolate

**Category (CFR part):** Cacao Products

**Composition requirements:** Sweet chocolate contains not less than 15 percent by weight of chocolate liquor complying with the requirements of  § 163.111 , as calculated by subtracting from the weight of the chocolate liquor used the weight of the cacao fat therein and the weights therein of any alkali, neutralizing, and seasoning ingredients, and multiplying the remainder by 2.2, dividing the result by the weight of the finished sweet chocolate, and multiplying the quotient by 100. The finished sweet chocolate contains less than 12 percent by weight of total milk solids

**What separates it from neighbours:** Semisweet chocolate or bittersweet chocolate is sweet chocolate that contains not less than 35 percent by weight of chocolate liquor

> § 163.123 Sweet chocolate. ( a ) Description. ( 1 ) Sweet chocolate is the solid or semiplastic food prepared by intimately mixing and grinding chocolate liquor with one or more optional nutritive carbohydrate sweeteners, and may contain one or more of the other optional ingredients specified in <https://www.ecfr.gov/current/title-21/section-163.123#p-163.123(b)> paragraph (b) of this section. ( 2 ) Sweet chocolate contains not less than 15 percent by weight of chocolate liquor complying with the requirements of <https://www.ecfr.gov/current/title-21/section-163.111> § 163.111 , as calculated by subtracting from the weight of the chocolate liquor used the weight of the cacao fat therein and the weights therein of any alkali, neutralizing, and seasoning ingredients, and multiplying the remainder by 2.2, dividing the result by the weight of the finished sweet chocolate, and multiplying the quotient by 100. The finished sweet chocolate contains less than 12 percent by weight of total milk solids based on those dairy ingredients specified in <https://www.ecfr.gov/current/title-21/section-163.123#p-163.123(b)(4)> paragraph (b)(4) of this section, exclusive of any added sweetener or other dairy derived ingredient that is added beyond that amount that is normally present in the specified dairy ingredient. ( 3 ) Semisweet chocolate or bittersweet chocolate is sweet chocolate that contains not less than 35 percent by weight of chocolate liquor

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163>

Sweet chocolate — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 163.150

**Standardized food:** Sweet cocoa and vegetable fat coating

**Category (CFR part):** Cacao Products

**Composition requirements:** the finished food contains not less than 6.8 percent by weight of nonfat cacao solids, calculated on a moisture-free basis

**What separates it from neighbours:** The requirement in  § 163.123(a)(2) limiting the total milk solids content to less than 12 percent by weight does not apply

> § 163.150 Sweet cocoa and vegetable fat coating. ( a ) Description. Sweet cocoa and vegetable fat coating is the food that conforms to the definition and standard of identity, and is subject to the requirements for label declaration of ingredients for sweet chocolate in <https://www.ecfr.gov/current/title-21/section-163.123> § 163.123 , except that: ( 1 ) In the preparation of the product, cocoa or a mixture of cocoa and chocolate liquor is used in such quantity that the finished food contains not less than 6.8 percent by weight of nonfat cacao solids, calculated on a moisture-free basis; ( 2 ) One or more optional ingredients specified in <https://www.ecfr.gov/current/title-21/section-163.150#p-163.150(b)> paragraph (b) of this section are used; and ( 3 ) The requirement in <https://www.ecfr.gov/current/title-21/section-163.123#p-163.123(a)(2)> § 163.123(a)(2) limiting the total milk solids content to less than 12 percent by weight does not apply

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163>

Sweet cocoa and vegetable fat coating — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 131.120

**Standardized food:** Sweetened condensed milk

**Category (CFR part):** Milk and Cream

**Composition requirements:** The finished food contains not less than 8 percent by weight of milkfat, and not less than 28 percent by weight of total milk solids.

> § 131.120 Sweetened condensed milk. ( a ) Description. Sweetened condensed milk is the food obtained by partial removal of water only from a mixture of milk and safe and suitable nutritive carbohydrate sweeteners. The finished food contains not less than 8 percent by weight of milkfat, and not less than 28 percent by weight of total milk solids.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131>

Sweetened condensed milk — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 135.160

**Standardized food:** Water ices

**Category (CFR part):** Frozen Desserts

**Composition requirements:** Water ices are the foods each of which is prepared from the same ingredients and in the same manner prescribed in  § 135.140 for sherbets, except that the mix need not be pasteurized, and complies with all the provisions of  § 135.140 (including the requirements for label statement of ingredients), except that no milk or milk-derived ingredient and no egg ingredient, other than egg white, is used.

**What separates it from neighbours:** no milk or milk-derived ingredient and no egg ingredient, other than egg white, is used

> § 135.160 Water ices. ( a ) Description. Water ices are the foods each of which is prepared from the same ingredients and in the same manner prescribed in <https://www.ecfr.gov/current/title-21/section-135.140> § 135.140 for sherbets, except that the mix need not be pasteurized, and complies with all the provisions of <https://www.ecfr.gov/current/title-21/section-135.140> § 135.140 (including the requirements for label statement of ingredients), except that no milk or milk-derived ingredient and no egg ingredient, other than egg white, is used.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-135>

Water ices — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 163.124

**Standardized food:** White chocolate

**Category (CFR part):** Cacao Products

**Composition requirements:** White chocolate contains not less than 20 percent by weight of cacao fat as calculated by subtracting from the weight of the total fat the weight of the milkfat, dividing the result by the weight of the finished white chocolate, and multiplying the quotient by 100. The finished white chocolate contains not less than 3.5 percent by weight of milkfat and not less than 14 percent by weight of total milk solids, calculated by using only those dairy ingredients specified in  paragraph (b)(2) of this section, and not more than 55 percent by weight nutritive carbohydrate sweetener.

**What separates it from neighbours:** prepared by intimately mixing and grinding cacao fat with one or more of the optional dairy ingredients

**Notable permitted / prohibited ingredients:** White chocolate shall be free of coloring material

> § 163.124 White chocolate. ( a ) Description. ( 1 ) White chocolate is the solid or semiplastic food prepared by intimately mixing and grinding cacao fat with one or more of the optional dairy ingredients specified in <https://www.ecfr.gov/current/title-21/section-163.124#p-163.124(b)(2)> paragraph (b)(2) of this section and one or more optional nutritive carbohydrate sweeteners and may contain one or more of the other optional ingredients specified in <https://www.ecfr.gov/current/title-21/section-163.124#p-163.124(b)> paragraph (b) of this section. White chocolate shall be free of coloring material. ( 2 ) White chocolate contains not less than 20 percent by weight of cacao fat as calculated by subtracting from the weight of the total fat the weight of the milkfat, dividing the result by the weight of the finished white chocolate, and multiplying the quotient by 100. The finished white chocolate contains not less than 3.5 percent by weight of milkfat and not less than 14 percent by weight of total milk solids, calculated by using only those dairy ingredients specified in <https://www.ecfr.gov/current/title-21/section-163.124#p-163.124(b)(2)> paragraph (b)(2) of this section, and not more than 55 percent by weight nutritive carbohydrate sweetener.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163>

White chocolate — What a food must legally contain to use its name: FDA standards of identity, in one table


**CFR section:** 21 CFR 131.200

**Standardized food:** Yogurt

**Category (CFR part):** Milk and Cream

**Composition requirements:** Yogurt contains not less than 3.25 percent milkfat, except as provided for in  paragraph (g) of this section, and not less than 8.25 percent milk solids not fat and has a pH of 4.6 or lower measured on the finished product within 24 hours after filling.

**What separates it from neighbours:** with a characterizing bacterial culture that contains the lactic acid-producing bacteria, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.

> § 131.200 Yogurt. ( a ) Description. Yogurt is the food produced by culturing one or more of the basic dairy ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.200#p-131.200(b)> paragraph (b) of this section and any of the optional dairy ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.200#p-131.200(c)> paragraph (c) of this section with a characterizing bacterial culture that contains the lactic acid-producing bacteria, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.200#p-131.200(b)> paragraphs (b) and <https://www.ecfr.gov/current/title-21/section-131.200#p-131.200(c)> (c) of this section may be homogenized and must be pasteurized or ultra-pasteurized before the addition of the characterizing bacterial culture. One or more of the other optional ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.200#p-131.200(d)> paragraph (d) of this section may also be added. Yogurt contains not less than 3.25 percent milkfat, except as provided for in <https://www.ecfr.gov/current/title-21/section-131.200#p-131.200(g)> paragraph (g) of this section, and not less than 8.25 percent milk solids not fat and has a pH of 4.6 or lower measured on the finished product within 24 hours after filling.

Source: <https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131>

Yogurt — What a food must legally contain to use its name: FDA standards of identity, in one table