User:Lycheemochi/sandbox

In Canada[11], Sorbet, which is known as Sherbet, is defined as a frozen food; rather than ice cream or ice milk which is made from a milk product. A typical Canadian Sherbet possibly contains water, a sweetening agent, fruit or fruit juice, citric or tartaric acid, flavouring preparation, food colour, sequestering agent, lactose. Also, it may contain not more than 0.75% of stabilizing agent, and not more than 0.5% microcrystalline cellulose, a refined wood pulp considered to be an emulsifier. Furthermore, it must not contain more than 1% added edible casein or edible caseinates, a protein commonly found in milk. More limitations include the requirement of not containing more than 5% milk solids, such as milk fat, and no less than 0.35% acid. The acid levels is determined by titration, the chemical process of measuring presence of certain components. Shebet’s acidity is usually expressed as lactic acid.