(ii) The word "homogenized" if the food has been homogenized. (i) The word "pasteurized" if the food has been pasteurized. It wont whip well, but its a great way to add moisture to baked goods. Evaporated Milk Evaporated milk is an ideal heavy cream substitute in recipes that use heavy cream as a liquid. This mixture is not suitable for whipping. (2) The following terms may appear on the label: Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. (ii) The word "sweetened" if no characterizing flavoring ingredients are used, but nutritive sweetener is added. (i) The word "ultra-pasteurized" if the food has been ultra-pasteurized. The following terms shall accompany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half the height of the letters used in such name: The name of the food shall be accompanied on the label by a declaration indicating the presence of any characterizing flavoring, as specified in § 101.22 of this chapter. (1) The name of the food is "Heavy cream" or alternatively "Heavy whipping cream". For information on the availability of this material at NARA, call 20, or go to. 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). (1980), sections 16.156 and 16.059, under "Fat, Roese-Gottlieb Method - Official Final Action," which is incorporated by reference. The milkfat content is determined by the method prescribed in "Official Methods of Analysis of the Association of Official Analytical Chemists," 13th Ed. (ii) Natural and artificial food flavoring. (i) Fruit and fruit juice (including concentrated fruit and fruit juice). (4) Characterizing flavoring ingredients (with or without coloring) as follows: The following safe and suitable optional ingredients may be used: It is pasteurized or ultra-pasteurized, and may be homogenized. Heavy cream is cream which contains not less than 36 percent milkfat. Subpart B - Requirements for Specific Standardized Milk and Cream
SUBCHAPTER B - FOOD FOR HUMAN CONSUMPTION
The information on this page is current as of Mar 29, 2022.įor the most up-to-date version of CFR Title 21, go to the Electronic Code of Federal Regulations (eCFR).