21—71.6(190) Standard for light butter.

1. 1. The milkfat content of light butter shall be 52 percent.
2. 2. Light butter shall have vitamin A added, if needed, to provide 15,000 international units per pound, within limits of good manufacturing practices.
3. 3. Light butter may contain the following dairy ingredients: partially skimmed milk, skim milk, buttermilk, whey or whey-derived ingredients.
4. 4. Other optional ingredients allowed in light butter are:
5. 1. Water;
6. 2. Salt or salt substitutes;
7. 3. Bacterial cultures;
8. 4. Nutritive sweeteners;
9. 5. Emulsifiers and stabilizers;
10. 6. Safe and suitable color additives;
11. 7. Natural flavors; or
12. 8. Safe and suitable ingredients that improve texture, prevent syneresis, or extend the shelf life of the product.
13. 5. Label declaration. The principal display panel of the label must include a comparative statement expressing the reduction in calories and fat relative to butter (i.e., one-third less fat and calories than regular butter).

“Light butter” is the food defined in Iowa Code section 190.1(1) except:

This rule is intended to implement Iowa Code chapter 190.