A sherbet is a frozen foam made from water, nutritive sweeteners, fruit or fruit flavoring, fruit acid, milk solids, stabilizer, and coloring. Sherbets contain 1-2% milk fat (no other fat permitted) and at least 1% NMS with the total milk solids between 2 and 5% (U.S. Standards: 21 CFR 135.140). Standards in other countries may vary; e.g., in Canada not more than 5% milk solids, including milkfat, are permitted. This acidic food, when characterized by a fruit flavor, has a minimal titratable acidity of 0.35% calculated as lactic acid. The final weight per gallon must be at least 6.0 lb.
KeywordsSugar Sucrose Corn Foam Acidity
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