Description

Ice cream, Kulfi, Chocolate Ice Cream, and Softy Ice Cream are classified as frozen milk-based desserts and are regulated by the Food Safety and Standards Authority of India (FSSAI). These products are prepared by freezing a pasteurized mixture of milk or milk solids, sweeteners, emulsifiers, and stabilizers, with or without added flavours, fruits, nuts, or chocolate.

Ice Cream is a frozen dairy dessert made by whipping air into a pasteurized mix and freezing it to achieve a smooth, aerated texture. Kulfi, in contrast, is a traditional Indian frozen dessert known for its dense and creamy consistency, typically made without whipping and often flavoured with cardamom, saffron, or pistachios. Chocolate Ice Cream includes added cocoa or chocolate, and Softy Ice Cream (soft-serve) is a variant served directly from a machine at a semi-frozen, smooth, and airy consistency.

As per FSSAI specifications, these products must meet the following minimum compositional requirements:

Milk Fat: Not less than 10.0% for Ice Cream; Kulfi may vary but generally has a high fat content

Milk Protein: Not less than 3.6%

Total Solids: Not less than 36.0%

Overrun (air content): Up to 100% for ice cream; less for kulfi and softy

Permitted ingredients include FSSAI-approved colours, flavours, stabilizers, and emulsifiers. The use of non-dairy fat or vegetable oils is not permitted unless the product is declared as a frozen dessert (a separate category).

Labeling Requirements as per FSSAI include clear declaration of:

Product name (e.g., “Chocolate Ice Cream”, “Kulfi”, “Softy Ice Cream”)

Milk fat and protein content

Ingredients list

FSSAI license number

Manufacture and expiry dates

Storage conditions (usually -18°C or below)

These frozen treats are widely enjoyed across age groups for their taste, texture, and indulgence factor, and must comply with FSSAI regulations to ensure food safety, hygiene, and nutritional consistency.