2026                             Laws of Maryland                       Ch. 725

food fat and not less than twenty per centum by weight of food fat
and nonfat milk solids: except when fruit, nuts, coca [[cocoa]],
chocolate, maple syrup, cakes or confection are used for the purpose
of flavoring, then such reduction in food fat and in nonfat milk
solids as is due to the addition of such flavors shall be permitted,
but in no such case shall it contain less than eight per centum by
weight of food fat nor less than sixteen per centum by weight of
food fat and milk solids. In no case shall any mellorine weigh less
than four and one-half pounds per gallon and contain less than one
and six-tenths (1.6) pounds of total food solids per gallon. Mello-
rine shall be sold, held or offered for sale by any manufacturer,
wholesaler, retailer or any other seller only in properly labelled
factory-filled containers not larger than one gallon, except, that mel-
lorine may be served from a dispensing freezer. When mellorine is
served from a dispensing freezer, the freezer must be plainly marked
"mellorine" in a manner conspicuous to the customer under normal
conditions of sale with letters at least 3" in height and such sign
shall include a list of all ingredients in a manner prescribed by the
State Department of Health, provided, however, that the type of
food fat used must be specified in letters of such size that can be
read by customers under normal conditions of purchase. Mellorine
shall not be dispensed or sold from packages or containers for any
use whatsoever. Dispensed shall mean dipping, scooping or breaking
of packages or containers. The label on a package of mellorine in
addition to other required information shall include the name "mel-
lorine" in a conspicious manner and include a complete list of all
ingredients in a manner prescribed by the State Department of
Health, provided, however, that the type of food fat used must be
specified. Mellorine may not be designated by the use of the word
"cream" or its phonetic equipment.

(C) FROZEN CUSTARD INCLUDES FRENCH ICE CREAM,
FRENCH CUSTARD ICE CREAM, ICE CUSTARD, PARFAITS
AND SIMILAR FROZEN PRODUCTS. FROZEN CUSTARD IS
A CLEAN, WHOLESOME PRODUCT MADE FROM A COMBINA-
TION OF TWO OR MORE OF THE FOLLOWING INGREDIENTS:
"MILK PRODUCTS," SUGAR, DEXTROSE, CORN SYRUP IN
DRY OR LIQUID FORM, WATER, WITH EGG OR EGG PROD-
UCTS, WITH HARMLESS FLAVORING AND WITH OR WITH-
OUT HARMLESS COLORING AND WITH OR WITHOUT ADDED
"STABILIZER" OR "EMULSIFIER" COMPOSED OF WHOLE-
SOME, EDIBLE MATERIAL. IT SHALL CONTAIN NOT MORE
THAN ONE HALF OF ONE PER CENTUM BY WEIGHT OF
"STABILIZER," AND NOT MORE THAN ONE FIFTH OF ONE
PER CENTUM BY WEIGHT OF "EMULSIFIER" NOT LESS
THAN TEN PER CENTUM BY WEIGHT OF MILK FAT, NOT
LESS THAN TWENTY PER CENTUM BY WEIGHT OF TOTAL
MILK SOLIDS, NOT LESS THAN 1.4% BY WEIGHT OF EGG
YOLK SOLIDS, EXCEPT WHEN IT SHALL CONTAIN FRUITS
OR NUTS, COCOA, CHOCOLATE, MAPLE SYRUP, CAKES OR
CONFECTION USED FOR THE PURPOSE OF FLAVORING,
THAN SUCH REDUCTION IN MILK FAT, TOTAL MILK SOLIDS
AND EGG YOLK SOLIDS AS IS DUE TO THE ADDITION OF
SUCH FRUITS AND NUTS SHALL BE PERMITTED, BUT IN
NO CASE SHALL IT CONTAIN LESS THAN EIGHT PER
CENTUM BY WEIGHT OF MILK FAT NOR LESS THAN SIX-
TEEN PER CENTUM BY WEIGHT OF TOTAL MILK SOLIDS