2000 Minnesota Statutes

     32.474 Light butter. 

    Subdivision 1.    Definition.  "Light butter" means a 
 food produced to resemble butter that contains 52 percent 
 butterfat, with one-third fewer calories, made from milk or 
 cream, or both, that has been pasteurized in accordance with 
 sections 32.391 and 32.392, that may contain one or more of the 
 optional dairy ingredients described in subdivision 3, and that 
 may contain other optional ingredients described in subdivision 
 4. 

    Subd. 2.    Vitamin A added.  Light butter must have 
 vitamin A added, if necessary, to provide 15,000 international 
 units per pound within limits of good manufacturing practices. 

    Subd. 3.    Dairy ingredients.  Light butter may contain 
 the following dairy ingredients:  part skim milk, skim milk, 
 buttermilk, whey, and whey-derived ingredients. 

    Subd. 4.    Other ingredients.  Light butter may contain 
 the following optional ingredients:  water, salt or salt 
 substitutes, bacterial cultures, nutritive sweeteners, 
 emulsifiers and stabilizers, safe and suitable color additives, 
 natural flavors, and safe and suitable ingredients that improve 
 texture, prevent syneresis, or extend the shelf life of the 
 product. 

    HIST: 1990 c 407 s 2