{ "name": "What a food must legally contain to use its name: FDA standards of identity, in one table", "description": "The FDA standards of identity from 21 CFR Parts 131\u2013169: 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 \u2014 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?'", "url": "https://referencesource.org/food-standards-of-identity/", "licence": "All sources are eCFR (US government work, public domain). We take facts plus short attributed quotes linking back.", "last_verified": "2026-08-11", "stale_after": "2027-08-11", "sources": [ "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131", "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163", "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-135", "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-164" ], "records": [ { "citation": "21 CFR 131.111", "food": "Acidified milk", "category": "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.", "distinguishing_rule": "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.", "id": "acidified-milk", "url": "https://referencesource.org/food-standards-of-identity/acidified-milk/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131", "source_quote": "\u00a7 131.111 Acidified milk. ( a ) Description. 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. One or more of the other optional ingredients specified in paragraphs (b) and (e) of this section may also be added. When one or more of the ingredients specified in 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.", "verified_fields": [ "category", "composition_requirements", "distinguishing_rule", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 131.162", "food": "Acidified sour cream", "category": "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.", "distinguishing_rule": "Acidified sour cream results from the souring of pasteurized cream with safe and suitable acidifiers, with or without addition of lactic acid producing bacteria.", "id": "acidified-sour-cream", "url": "https://referencesource.org/food-standards-of-identity/acidified-sour-cream/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131", "source_quote": "\u00a7 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.", "verified_fields": [ "category", "composition_requirements", "distinguishing_rule", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 163.112", "food": "Breakfast cocoa", "category": "Cacao Products", "composition_requirements": "Breakfast cocoa contains not less than 22 percent by weight of cacao fat", "id": "breakfast-cocoa", "url": "https://referencesource.org/food-standards-of-identity/breakfast-cocoa/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163", "source_quote": "\u00a7 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", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 163.135", "food": "Buttermilk chocolate", "category": "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", "distinguishing_rule": "The optional dairy ingredients are limited to sweet cream buttermilk, concentrated sweet cream buttermilk, dried sweet cream buttermilk, and any combination of these", "id": "buttermilk-chocolate", "url": "https://referencesource.org/food-standards-of-identity/buttermilk-chocolate/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163", "source_quote": "\u00a7 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 \u00a7 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", "verified_fields": [ "category", "composition_requirements", "distinguishing_rule", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 163.110", "food": "Cacao nibs", "category": "Cacao Products", "composition_requirements": "The cacao shell content is not more than 1.75 percent by weight, calculated on an alkali free basis", "id": "cacao-nibs", "url": "https://referencesource.org/food-standards-of-identity/cacao-nibs/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163", "source_quote": "\u00a7 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", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 163.111", "food": "Chocolate liquor", "category": "Cacao Products", "composition_requirements": "Chocolate liquor contains not less than 50 percent nor more than 60 percent by weight of cacao fat", "id": "chocolate-liquor", "url": "https://referencesource.org/food-standards-of-identity/chocolate-liquor/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163", "source_quote": "\u00a7 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 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", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 163.113", "food": "Cocoa", "category": "Cacao Products", "composition_requirements": "the cacao fat content is less than 22 percent, but not less than 10 percent by weight", "distinguishing_rule": "the cacao fat content is less than 22 percent, but not less than 10 percent by weight", "id": "cocoa", "url": "https://referencesource.org/food-standards-of-identity/cocoa/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163", "source_quote": "\u00a7 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 \u00a7 163.112 , except that the cacao fat content is less than 22 percent, but not less than 10 percent by weight", "verified_fields": [ "category", "composition_requirements", "distinguishing_rule", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 163.117", "food": "Cocoa with dioctyl sodium sulfosuccinate for manufacturing", "category": "Cacao Products", "composition_requirements": "the food additive contains dioctyl sodium sulfosuccinate (complying with the requirements of \u00a7 172.810 of this chapter , including the limit of not more than 0.4 percent by weight of the finished food additive).", "id": "cocoa-with-dioctyl-sodium-sulfosuccinate-for-manufacturing", "url": "https://referencesource.org/food-standards-of-identity/cocoa-with-dioctyl-sodium-sulfosuccinate-for-manufacturing/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163", "source_quote": "\u00a7 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 \u00a7 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 \u00a7 163.112 , or for cocoa in \u00a7 163.113 , or for lowfat cocoa in \u00a7 163.114 , except that the food additive contains dioctyl sodium sulfosuccinate (complying with the requirements of \u00a7 172.810 of this chapter , including the limit of not more than 0.4 percent by weight of the finished food additive).", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 131.115", "food": "Concentrated milk", "category": "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.", "id": "concentrated-milk", "url": "https://referencesource.org/food-standards-of-identity/concentrated-milk/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131", "source_quote": "\u00a7 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.", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 131.112", "food": "Cultured milk", "category": "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.", "distinguishing_rule": "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.", "id": "cultured-milk", "url": "https://referencesource.org/food-standards-of-identity/cultured-milk/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131", "source_quote": "\u00a7 131.112 Cultured milk. ( a ) Description. 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. One or more of the other optional ingredients specified in paragraphs (b) and (d) of this section may also be added. When one or more of the ingredients specified in 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.", "verified_fields": [ "category", "composition_requirements", "distinguishing_rule", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 131.149", "food": "Dry cream", "category": "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.", "id": "dry-cream", "url": "https://referencesource.org/food-standards-of-identity/dry-cream/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131", "source_quote": "\u00a7 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 \u00a7\u00a7 131.125(a) and 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.", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 131.147", "food": "Dry whole milk", "category": "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.", "id": "dry-whole-milk", "url": "https://referencesource.org/food-standards-of-identity/dry-whole-milk/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131", "source_quote": "\u00a7 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 \u00a7 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.", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 131.170", "food": "Eggnog", "category": "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.", "id": "eggnog", "url": "https://referencesource.org/food-standards-of-identity/eggnog/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131", "source_quote": "\u00a7 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 paragraph (c) of this section, and one or more of the optional nutritive carbohydrate sweeteners specified in paragraph (d) of this section. One or more of the optional ingredients specified in 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.", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 131.130", "food": "Evaporated milk", "category": "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.", "id": "evaporated-milk", "url": "https://referencesource.org/food-standards-of-identity/evaporated-milk/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131", "source_quote": "\u00a7 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.", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 135.115", "food": "Goat's milk ice cream", "category": "Frozen Desserts", "composition_requirements": "Goat's milk ice cream is the food prepared in the same manner prescribed in \u00a7 135.110 for ice cream, and complies with all the provisions of \u00a7 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 \u00a7 135.110 shall not apply.", "distinguishing_rule": "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", "permitted_optional": "goat's skim milk, goat's milk, and goat's cream", "id": "goat-s-milk-ice-cream", "url": "https://referencesource.org/food-standards-of-identity/goat-s-milk-ice-cream/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-135", "source_quote": "\u00a7 135.115 Goat's milk ice cream. ( a ) Description. Goat's milk ice cream is the food prepared in the same manner prescribed in \u00a7 135.110 for ice cream, and complies with all the provisions of \u00a7 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 \u00a7 135.110 shall not apply. ( b ) Optional dairy ingredients. The optional dairy ingredients referred to in paragraph (a) of this section are goat's skim milk, goat's milk, and goat's cream", "verified_fields": [ "category", "composition_requirements", "distinguishing_rule", "food", "permitted_optional" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 131.180", "food": "Half-and-half", "category": "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.", "id": "half-and-half", "url": "https://referencesource.org/food-standards-of-identity/half-and-half/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131", "source_quote": "\u00a7 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.", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 131.150", "food": "Heavy cream", "category": "Milk and Cream", "composition_requirements": "Heavy cream is cream which contains not less than 36 percent milkfat.", "id": "heavy-cream", "url": "https://referencesource.org/food-standards-of-identity/heavy-cream/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131", "source_quote": "\u00a7 131.150 Heavy cream. ( a ) Description. Heavy cream is cream which contains not less than 36 percent milkfat.", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 135.110", "food": "Ice cream and frozen custard", "category": "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", "distinguishing_rule": "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", "permitted_optional": "excluding other food fats, except such as are natural components of flavoring ingredients used or are added in incidental amounts to accomplish specific functions", "id": "ice-cream-and-frozen-custard", "url": "https://referencesource.org/food-standards-of-identity/ice-cream-and-frozen-custard/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-135", "source_quote": "\u00a7 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 paragraph (b) of this section, and may contain one or more of the optional caseinates specified in 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 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", "verified_fields": [ "category", "composition_requirements", "distinguishing_rule", "food", "permitted_optional" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 131.155", "food": "Light cream", "category": "Milk and Cream", "composition_requirements": "Light cream is cream which contains not less than 18 percent but less than 30 percent milkfat.", "id": "light-cream", "url": "https://referencesource.org/food-standards-of-identity/light-cream/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131", "source_quote": "\u00a7 131.155 Light cream. ( a ) Description. Light cream is cream which contains not less than 18 percent but less than 30 percent milkfat.", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 131.157", "food": "Light whipping cream", "category": "Milk and Cream", "composition_requirements": "Light whipping cream is cream which contains not less than 30 percent but less than 36 percent milkfat.", "id": "light-whipping-cream", "url": "https://referencesource.org/food-standards-of-identity/light-whipping-cream/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131", "source_quote": "\u00a7 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.", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 163.114", "food": "Lowfat cocoa", "category": "Cacao Products", "composition_requirements": "the cacao fat content is less than 10 percent by weight", "id": "lowfat-cocoa", "url": "https://referencesource.org/food-standards-of-identity/lowfat-cocoa/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163", "source_quote": "\u00a7 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 \u00a7 163.112 , except that the cacao fat content is less than 10 percent by weight", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 135.130", "food": "Mellorine", "category": "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.", "distinguishing_rule": "animal or vegetable fat, or both, only part of which may be milkfat", "id": "mellorine", "url": "https://referencesource.org/food-standards-of-identity/mellorine/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-135", "source_quote": "\u00a7 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.", "verified_fields": [ "category", "composition_requirements", "distinguishing_rule", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 131.110", "food": "Milk", "category": "Milk and Cream", "composition_requirements": "shall contain not less than 8 1 \u2044 4 percent milk solids not fat and not less than 3 1 \u2044 4 percent milkfat.", "id": "milk", "url": "https://referencesource.org/food-standards-of-identity/milk/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131", "source_quote": "\u00a7 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 \u2044 4 percent milk solids not fat and not less than 3 1 \u2044 4 percent milkfat.", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 163.130", "food": "Milk chocolate", "category": "Cacao Products", "composition_requirements": "Milk chocolate contains not less than 10 percent by weight of chocolate liquor complying with the requirements of \u00a7 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", "id": "milk-chocolate", "url": "https://referencesource.org/food-standards-of-identity/milk-chocolate/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163", "source_quote": "\u00a7 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 paragraph (b) of this section. ( 2 ) Milk chocolate contains not less than 10 percent by weight of chocolate liquor complying with the requirements of \u00a7 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", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 163.155", "food": "Milk chocolate and vegetable fat coating", "category": "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 \u00a7 163.130 or skim milk chocolate in \u00a7 163.140 , except that one or more optional ingredients specified in paragraph (b) of this section are used", "permitted_optional": "Safe and suitable vegetable derived oils, fats, and stearins other than cacao fat. The oils, fats, and stearins may be hydrogenated", "id": "milk-chocolate-and-vegetable-fat-coating", "url": "https://referencesource.org/food-standards-of-identity/milk-chocolate-and-vegetable-fat-coating/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163", "source_quote": "\u00a7 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 \u00a7 163.130 or skim milk chocolate in \u00a7 163.140 , except that one or more optional ingredients specified in paragraph (b) of this section are used. Compliance with the requirement in \u00a7 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 \u00a7 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", "verified_fields": [ "category", "composition_requirements", "food", "permitted_optional" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 163.145", "food": "Mixed dairy product chocolates", "category": "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.", "id": "mixed-dairy-product-chocolates", "url": "https://referencesource.org/food-standards-of-identity/mixed-dairy-product-chocolates/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163", "source_quote": "\u00a7 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 \u00a7 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 \u00a7 163.130 ; ( ii ) Any dairy ingredients specified in \u00a7 163.135 ; ( iii ) Any dairy ingredients specified in \u00a7 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 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.", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 164.110", "food": "Mixed nuts", "category": "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.", "permitted_optional": "color additives are not suitable ingredients of the food", "id": "mixed-nuts", "url": "https://referencesource.org/food-standards-of-identity/mixed-nuts/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-164", "source_quote": "\u00a7 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 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 paragraph (c) of this section. ( b ) The optional shelled nut ingredients referred to in paragraph (a) of this section are: ( 1 ) Almonds, black walnuts, Brazil nuts, cashews, English walnuts (alternatively \u201cwalnuts\u201d), 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 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", "verified_fields": [ "category", "composition_requirements", "food", "permitted_optional" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 131.125", "food": "Nonfat dry milk", "category": "Milk and Cream", "composition_requirements": "It contains not more than 5 percent by weight of moisture, and not more than 1 1 \u2044 2 percent by weight of milkfat unless otherwise indicated.", "id": "nonfat-dry-milk", "url": "https://referencesource.org/food-standards-of-identity/nonfat-dry-milk/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131", "source_quote": "\u00a7 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 \u2044 2 percent by weight of milkfat unless otherwise indicated.", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 131.127", "food": "Nonfat dry milk fortified with vitamins A and D", "category": "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.", "id": "nonfat-dry-milk-fortified-with-vitamins-a-and-d", "url": "https://referencesource.org/food-standards-of-identity/nonfat-dry-milk-fortified-with-vitamins-a-and-d/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131", "source_quote": "\u00a7 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 paragraph (b) of this section.", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 164.150", "food": "Peanut butter", "category": "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", "permitted_optional": "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.", "id": "peanut-butter", "url": "https://referencesource.org/food-standards-of-identity/peanut-butter/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-164", "source_quote": "\u00a7 164.150 Peanut butter. ( a ) Peanut butter is the food prepared by grinding one of the shelled and roasted peanut ingredients provided for by paragraph (b) of this section, to which may be added safe and suitable seasoning and stabilizing ingredients provided for by 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 \u201cOfficial Methods of Analysis of the Association of Official Analytical Chemists,\u201d 13th Ed. (1980), section 27.006(a) under \u201cCrude Fat\u2014Official First Action, Direct Method,\u201d 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 . ( b ) The peanut ingredients referred to in 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 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.", "verified_fields": [ "category", "composition_requirements", "food", "permitted_optional" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 164.120", "food": "Shelled nuts in rigid or semirigid containers", "category": "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 \u00a7 164.110(d)(1) , is not less than 85 percent of the container volume", "id": "shelled-nuts-in-rigid-or-semirigid-containers", "url": "https://referencesource.org/food-standards-of-identity/shelled-nuts-in-rigid-or-semirigid-containers/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-164", "source_quote": "\u00a7 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 \u00a7 164.110(d)(1) , is not less than 85 percent of the container volume", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 135.140", "food": "Sherbet", "category": "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.", "id": "sherbet", "url": "https://referencesource.org/food-standards-of-identity/sherbet/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-135", "source_quote": "\u00a7 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 paragraph (b) of this section, and may contain one or more of the optional caseinates specified in 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 paragraph (d) of this section or one or more of the nonfruit-characterizing ingredients specified in 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.", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 163.140", "food": "Skim milk chocolate", "category": "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", "distinguishing_rule": "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", "id": "skim-milk-chocolate", "url": "https://referencesource.org/food-standards-of-identity/skim-milk-chocolate/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163", "source_quote": "\u00a7 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 \u00a7 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", "verified_fields": [ "category", "composition_requirements", "distinguishing_rule", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 131.160", "food": "Sour cream", "category": "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.", "distinguishing_rule": "Sour cream results from the souring, by lactic acid producing bacteria, of pasteurized cream.", "id": "sour-cream", "url": "https://referencesource.org/food-standards-of-identity/sour-cream/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131", "source_quote": "\u00a7 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.", "verified_fields": [ "category", "composition_requirements", "distinguishing_rule", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 163.123", "food": "Sweet chocolate", "category": "Cacao Products", "composition_requirements": "Sweet chocolate contains not less than 15 percent by weight of chocolate liquor complying with the requirements of \u00a7 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", "distinguishing_rule": "Semisweet chocolate or bittersweet chocolate is sweet chocolate that contains not less than 35 percent by weight of chocolate liquor", "id": "sweet-chocolate", "url": "https://referencesource.org/food-standards-of-identity/sweet-chocolate/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163", "source_quote": "\u00a7 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 paragraph (b) of this section. ( 2 ) Sweet chocolate contains not less than 15 percent by weight of chocolate liquor complying with the requirements of \u00a7 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 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", "verified_fields": [ "category", "composition_requirements", "distinguishing_rule", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 163.153", "food": "Sweet chocolate and vegetable fat coating", "category": "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 \u00a7 163.123 , except that one or more optional ingredients specified in paragraph (b) of this section are used", "permitted_optional": "Safe and suitable vegetable derived fats, oils, and stearins other than cacao fat. The fats, oils, and stearins may be hydrogenated", "id": "sweet-chocolate-and-vegetable-fat-coating", "url": "https://referencesource.org/food-standards-of-identity/sweet-chocolate-and-vegetable-fat-coating/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163", "source_quote": "\u00a7 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 \u00a7 163.123 , except that one or more optional ingredients specified in paragraph (b) of this section are used. Compliance with the requirement in \u00a7 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 \u00a7 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", "verified_fields": [ "category", "composition_requirements", "food", "permitted_optional" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 163.150", "food": "Sweet cocoa and vegetable fat coating", "category": "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", "distinguishing_rule": "The requirement in \u00a7 163.123(a)(2) limiting the total milk solids content to less than 12 percent by weight does not apply", "id": "sweet-cocoa-and-vegetable-fat-coating", "url": "https://referencesource.org/food-standards-of-identity/sweet-cocoa-and-vegetable-fat-coating/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163", "source_quote": "\u00a7 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 \u00a7 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 paragraph (b) of this section are used; and ( 3 ) The requirement in \u00a7 163.123(a)(2) limiting the total milk solids content to less than 12 percent by weight does not apply", "verified_fields": [ "category", "composition_requirements", "distinguishing_rule", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 131.120", "food": "Sweetened condensed milk", "category": "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.", "id": "sweetened-condensed-milk", "url": "https://referencesource.org/food-standards-of-identity/sweetened-condensed-milk/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131", "source_quote": "\u00a7 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.", "verified_fields": [ "category", "composition_requirements", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 135.160", "food": "Water ices", "category": "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 \u00a7 135.140 for sherbets, except that the mix need not be pasteurized, and complies with all the provisions of \u00a7 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.", "distinguishing_rule": "no milk or milk-derived ingredient and no egg ingredient, other than egg white, is used", "id": "water-ices", "url": "https://referencesource.org/food-standards-of-identity/water-ices/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-135", "source_quote": "\u00a7 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 \u00a7 135.140 for sherbets, except that the mix need not be pasteurized, and complies with all the provisions of \u00a7 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.", "verified_fields": [ "category", "composition_requirements", "distinguishing_rule", "food" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 163.124", "food": "White chocolate", "category": "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.", "distinguishing_rule": "prepared by intimately mixing and grinding cacao fat with one or more of the optional dairy ingredients", "permitted_optional": "White chocolate shall be free of coloring material", "id": "white-chocolate", "url": "https://referencesource.org/food-standards-of-identity/white-chocolate/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163", "source_quote": "\u00a7 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 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 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 paragraph (b)(2) of this section, and not more than 55 percent by weight nutritive carbohydrate sweetener.", "verified_fields": [ "category", "composition_requirements", "distinguishing_rule", "food", "permitted_optional" ], "derived_fields": [ "citation" ] }, { "citation": "21 CFR 131.200", "food": "Yogurt", "category": "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.", "distinguishing_rule": "with a characterizing bacterial culture that contains the lactic acid-producing bacteria, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.", "id": "yogurt", "url": "https://referencesource.org/food-standards-of-identity/yogurt/", "source": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131", "source_quote": "\u00a7 131.200 Yogurt. ( a ) Description. Yogurt is the food produced by culturing one or more of the basic dairy ingredients specified in paragraph (b) of this section and any of the optional dairy ingredients specified in 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 paragraphs (b) and (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 paragraph (d) of this section may also be added. 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.", "verified_fields": [ "category", "composition_requirements", "distinguishing_rule", "food" ], "derived_fields": [ "citation" ] } ] }