هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)  
 
 
 
 
 
 
 
 
 
 
مشروع نهائي  
 
GSO 05/ FDS/2332 :2016  
 
 
شبيهة القشدة  
Cream Analogue  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ICS: 67. 100.01GSO 2332/2013 GSO STANDARD  
 
1 
 Foreword 
GCC Standardization Organization (GSO) is a regional Orga nization which consists of the 
National Standards Bodies of GCC member States. One of GSO main functions is to issue 
Gulf Standards /Technical regulations through specialized technical committees (TCs).  
GSO through the technical program of committee TC No (5) " Technical committee for 
standards of food and agriculture products " has prepared this Technical regulation. The Draft 
Technical regulation has been prepared by  kingdom of  saudi arabia  .  
The draft Technical regulation  has been prepared based on rele vant ADMO, International and 
National foreign Standards and references.  
This Technical regulation has been approved by GSO Board of Directors in its meeting 
No.(18), held on 26/11/1434h(02/10/2013)  .  
 GSO 2332/2013 GSO STANDARD  
 
2 
 Cream analogue  
1-  Scope  
 This standard applies to basic  requirement with cream analogue pasteurized and 
sterilized and ultra -high heat -treated.  
2-  Complementary References  
2.1  GSO 9 "Labeling of prepackaged food stuffs"  
2.2      GSO 21 "Hygienic Regulations for Food Plants and their Personnel"  
2.3    GSO 1016 " Microbiological criteria for foodstuffs"    
2.4 GSO 839 “Food Packages – Part 1 – General Requirements”.  
2.5 GSO 2500 " Additives Permitted for Use in Food Stuffs . 
2.6 GSO 707  
2.7 GSO 193"General standard f or contaminants and toxins in food and feed "  
2.8  GSO 150 -1 ,GSO 150 -2" Expiration dates for food products – Part 1- and Part -2 
". 
2.9 GSO 148 "Sugar  
2.10 GSO 988 " Limits of radionativity levels permitted in foods stuff part - 1." 
2.11 GSO 382, GSO 383 "Maximum limits of pesticide residues in ag ricultural and food 
product – part 1and 2"  
2.12   GSO 841 "Maximum limits of mycotoxins permited in foods and animal feeds 
aflatoxins ".   
2.13 GSO  1791  Three piece steel round cans used for canning food stuffs  
2.14 GSO  1794  The two piece steel round cans  used for canning food -stuffs  
2.15 GSO  1102  milk paperboard  containers  
2.16    GSO 1754 "Edible maize oil ".  
2.17 GSO 1929 "Edible Vegetable Oils – Part II "  
2.18 GSO 323 "General requirements for transportation and storage of chilled and 
frozen foods "  .   
2.19        GSO 2214  "Code of hygienic practice for milk and milk products"  . 
2.20        GSO 2233 Requirements of nutritional labeling  
3-  Definition  
3.1  Cream Analogue   
 food product resulting from the emulsification skimmed milk liquid or dried or 
concentrate or other  non-fatty milk solids added vegetable oils.    
 3.2  Pasteurized cream  Analogue  
 cream  Analogue subjected to pasteurization  process . GSO 2332/2013 GSO STANDARD  
 
3 
 3.3  Sterilized cream Analogue  
 Cream Analogue exposed to the sterilization process in packages that are sold to 
the consumer.  
3.4  Ultra -high heat -treated cream Analogue :cream Analogue treated with ultra -high 
heat were packaged under sterile conditions.       
4-  General Requirements  
 The following conditions must be available in Cream Analogue   : 
4.1   The product mus t be completely free of pork products and its derivatives.  
4.2   Take into consideration the production rules and health requirements provided for 
in the Gulf standard mentioned in clause 2.2 and 2,19  
4.3  All the ingredients used in the manufacture of it must be in accordance with the 
standard specifications relating to them  
4.4   Oils to be used in the manufacture of cream Analogue added to it vegetable oils 
conform to the Gulf standard mentioned in item 2,16 and 2,17  . 
4.5   The product shall be free of  bitterness or acidity or rancidity or taste soapy and 
metallic or any strange taste .  
4.6   To be free of pathogenic microbes or its secretions, or those that lead to the 
occurrence of undesirable changes .  
4.7   Be allowed to add fruit, fruit juice and n atural bee honey.  
4.8 Be allowed to add natural flavoring conform to the Gulf standard mentioned in 
item 2.6  
4.9   Allows sugar to be added like whipped cream or just debilitating.  
4.10 The limits of radioactive in the product shall comply with gulf standa rd mentioned 
in clause 2.10 .  
4.11   pesticide residues and shall not exceed to the permissible limits in the Gulf standard 
mentioned in clause  11.2.  
4.12  Allows the use the food additives According to the GSO standard mentioned in 
item 2. 5. 
4.13 Vegetab le fat content in the Cream Analogue conform  to Table (1)    
Table (1)  : Vegetable fat content in the Cream Analogue    
 
Name of the product  Vegetable fat content  
Light Cream Analogue    A minimum of 10% to 18% upper limit  
Cream Analogue   ( table cream)  A minimum of 18%  
Heavy Cream Analogue    A minimum of 36%  
Concentrated Cream Analogue   A minimum of 45%  
Whipped Cream Analogue   or Intended for whipping  A minimum of 28%  
Whipped Cream Analogue  or Intended for whipping 
Highly -fat A minimum of 35%  
 
 
 GSO 2332/2013 GSO STANDARD  
 
4 
 5 -  Microbiological limits .  
5.1 The microbiological limits shall not exceed the limits stated in the GSO standard 
mentioned in clause 2.3  
6-   Packaging  and storage.  
6.1  Cream Analogue   that is packaged in containers appropriate health court lock to 
protect  it from contamination and damage  must be conform to the Gulf standard  
2.4 and 2.15 , and when using tin cans in the packaging must be conform to the 
Gulf standard mentioned in clause 2.4,2.13 and 2.14  
6.2  Product must be stored under temperature condition s suitable for the storage and         
handling.  
7-  Labeling  
 Without prejudice to what has been mentioned in Gulf Standard stated in item 
(2.1,2.8 ) the following shall be declared on the label :  
7.1 Name of the product (cream Analogue )  
7.2   Must be fo llowed by the name of the product directly "replace milk fat with 
vegetable oils"  
7.3  Type of heat treatment of the product (pasteurization or sterilization or ultra -high 
temperature)  
7.4 Food additives if added .  
7.5 Type of vegetable oil  
7.6 Type of pro duct regarding fat content  
7.7 The production and expiration date must be in Codification manner accordance to 
the gulf standard mentioned in clause 2.8 .  
7.8 Minimal limits of fat content .  
7.9 Statement ( contain vegetable fats "Wholly hydrogenated or pa rtially hydrogenated 
or non" )  
7.10    temperature of storage .  
7.11   In the case of manufacturing a product of milk powder or concentrated milk  
shows in  a prominent place the phrase "manufactured from milk powder or a clear 
line center "  . 
  GSO 2332/2013 GSO STANDARD  
 
5 
 References  
 
- CODEX  STAN 288 -1976 Standard for Cream and Prepared Creams ( codex 
standard for cream and prepared creams ) Revision 2008, amendment 2010 
- CODEX STAN 192 -1995 General Standard for Food Additives  
Adopted in 1995. Revision: Adopted in 1995. Revision: 1997, 1999 , 2001, 2003, 
2004, 2005, 2006, 2007, 2008, 2009, 2010,2011, 2012, 2013, 2014, 2015.  
- CODEX STAN 206 -1999 General Standard for Use of Dairy Terms