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COMPARATIVE LAWS AND REGULATIONS ON COMPOSITIONAL REQUIREMENTS FOR ICE‐CREAM IN THE EEC

Christophoros P. Pappas (Dairy Research Institute, Greece)

British Food Journal

ISSN: 0007-070X

Article publication date: 1 June 1988

207

Abstract

Differences in the laws and regulations with respect to basic materials, optional ingredients and food additives authorised in ice‐cream manufacture in the EC members states were studied. No substantial differences exist regarding most of the basic materials. However, there are differences in certain of these materials, e.g. non‐milk fats, skimmed milk powder or sweetners other than sucrose. More differences exist among the optional ingredients and food additives. Most of the food additives authorised by each state ae in the list of additives approved by the EC Council. Compositional requirements for different ice‐cream types were also studied.

Keywords

Citation

Pappas, C.P. (1988), "COMPARATIVE LAWS AND REGULATIONS ON COMPOSITIONAL REQUIREMENTS FOR ICE‐CREAM IN THE EEC", British Food Journal, Vol. 90 No. 6, pp. 250-254. https://doi.org/10.1108/eb011834

Publisher

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MCB UP Ltd

Copyright © 1988, MCB UP Limited

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