Intergovernmental Relations Framework Act, 2005
R 385
Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)RegulationsRegulations regarding the Classification, Packing and Marking of Edible Ices intended for sale in the Republic of South Africa - effective 1 July 2024Part II: Classes of and Standards for Edible IcesStandards of classes of Edible Ices8. Frozen yoghurt, Frozen yoghurt and Dairy ice-cream blend, and Frozen yoghurt and Ice-cream blend |
| (1) | Frozen yoghurt— |
| (a) | means a product obtained by aerating and freezing pasteurised or unpasteurised yoghurt; |
| (b) | shall contain the following percentage of butter fat only for the fat class concerned: |
| (i) | Frozen yoghurt - more than 3% (m/m). |
| (ii) | Low fat frozen yoghurt - more than 0.5% (m/m) but not exceeding 3% (m/m). |
| (iii) | Fat free frozen yoghurt - 0.5% (m/m) or less. |
| (c) | shall contain at least 33% (m/m) total solids of which at least 20% must be milk solids non-fat [e.g. 20/100 x 33/1 = 6.6% (min) for a product containing 33% total solids]; |
| (d) | shall not have an overrun of more than 130%: Provided that a maximum deviation of 3% is permissible; and |
| (e) | may contain other foodstuffs and food additives. |
| (2) | Frozen yoghurt and Dairy ice-cream blend or Frozen yoghurt and Ice-cream blend— |
| (a) | means a product obtained by blending yoghurt with either dairy ice-cream mix or ice-cream mix where after it is pasteurised (optional), aerated and frozen: Provided that the yoghurt content of the final product shall in no case be less than 30% (m/m); |
| (b) | shall contain at least— |
| (i) | 7% (m/m) butter fat only in the case where yoghurt and dairy ice-cream mix are blended; or |
| (ii) | 7% (m/m) vegetable fat and butter fat combined in the case where yoghurt and ice-cream mix are blended; |
| (c) | shall contain at least 33% (m/m) total solids of which at least 20% must be milk solids non-fat [e.g.20/100 x 33/1 = 6.6% (min) for a product containing 33% total solids] when the blend consists of yoghurt and dairy ice-cream; or |
| (d) | shall contain at least 33% (m/m) total solids when the blend consists of yoghurt and ice cream; |
| (e) | shall not have an overrun of more than 130%: Provided that a maximum deviation of 3% is permissible; and |
| (f) | may contain other foodstuffs and food additives. |
