Section 39.13. Lactose reduced ice cream

(a) Lactose reduced ice cream is the product resulting from the treatment of ice cream, as defined in § 39.12 (relating to ice cream and frozen custard), by the addition of safe and suitable enzymes to convert sufficient amounts of lactose to glucose and galactose so that the remaining lactose is 30% or less of the lactose in ice cream conforming to § 39.12.

(b) The name of the food is lactose reduced ice cream.

(c) The label on lactose reduced ice cream in addition to all other required information shall contain a complete list of ingredients in accordance with 21 CFR 101.4 (relating to food; designation of ingredients), and contain nutrition information as required by 21 CFR 101.9 (relating to nutrition labeling of food).

(d) Wherever the name appears on the container, the words lactose reduced shall be in the same type style and size and in the same color and contrasting background as the words ice cream.

The provisions of this § 39.13 adopted March 25, 1970; amended June 29, 1984, effective June 30, 1984, 14 Pa.B. 2242. Immediately preceding text appears at serial page (1512).