(a)
(2) White chocolate contains not less than 20 percent by weight of cacao fat as calculated by subtracting from the weight of the total fat the weight of the milkfat, dividing the result by the weight of the finished white chocolate, and multiplying the quotient by 100. The finished white chocolate contains not less than 3.5 percent by weight of milkfat and not less than 14 percent by weight of total milk solids, calculated by using only those dairy ingredients specified in paragraph (b)(2) of this section, and not more than 55 percent by weight nutritive carbohydrate sweetener.
(b)
(1) Nutritive carbohydrate sweeteners;
(2) Dairy ingredients:
(i) Cream, milkfat, butter;
(ii) Milk, dry whole milk, concentrated milk, evaporated milk, sweetened condensed milk;
(iii) Skim milk, concentrated skim milk, evaporated skim milk, sweetened condensed skim milk, nonfat dry milk;
(iv) Concentrated buttermilk, dried buttermilk; and
(v) Malted milk;
(3) Emulsifying agents, used singly or in combination, the total amount of which does not exceed 1.5 percent by weight;
(4) Spices, natural and artificial flavorings, ground whole nut meats, ground coffee, dried malted cereal extract, salt, and other seasonings that do not either singly or in combination impart a flavor that imitates the flavor of chocolate, milk, or butter;
(5) Antioxidants; and
(6) Whey or whey products, the total amount of which does not exceed 5 percent by weight.
(c)
(d)