A blend of evaporated  skimmed milk 
and vegetable fat  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
NOTE: This is a draft proposal and it shall neither be used nor regarded as a Malawi standard  
 
_______________  
 Published by  
MALAWI BUREAU OF STANDARDS BOARD  
 ICS 67. 100.10           DMS 1 398:2016  
             First edition  
CODEX STAN 250:2006  
IDT 
 
 
 
DRAFT MALAWI STANDARD  
  
 ICS 67.100.10                            DMS 1398:2016  
 
 
 
 
 
 
 
 
 
A blend of evaporated  skimmed milk and 
vegetable fat  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
Moirs Road  
P O Box 946  
BLANTYRE  
 
Tel: +265 870 488  
Fax: +265 870 756  
        E-mail: mbs@mbsmw.org   
    Website: www.mbsmw.org   
Price based on 4 pages  
© Copyright reserved 
i 
 TABLE OF CONTENTS  
Contents                     Page  
Foreword  ................................ ................................ ................................ ................................ ..............................  i 
Technical Committee  ................................ ................................ ................................ ................................ ...........  i 
Notice  ................................ ................................ ................................ ................................ ................................ ... i 
1Scope  ................................ ................................ ................................ ................................ ...............................  1 
Normative references  ................................ ................................ ................................ ................................ ........  1 
Description  ................................ ................................ ................................ ................................ .........................  1 
Essential composition and quality factors  ................................ ................................ ................................ ..........  1 
Food additives  ................................ ................................ ................................ ................................ ...................  2 
Contaminants  ................................ ................................ ................................ ................................ .....................  3 
Hygiene  ................................ ................................ ................................ ................................ ..............................  3 
Labelling  ................................ ................................ ................................ ................................ ............................  3 
Methods of sampling and analysis  ................................ ................................ ................................ ....................  4 
 
FOREWORD  
 
This draft Malawi standard has been prepared to provide requirements for a blend of evaporated  skimmed 
milk and vegetable fat.  
 
The draft standard is identical to the following international standard:  
 
Codex Stan 250:2006, Standard for a blend of evaporated  skimmed milk and vegetable fat . 
 
Acknowledgement is made for the use of the information.  
 
 
TECHNICAL COMMITTEE  
 
This draft Malawi standard was prepared by the Technical Committee MBS/TC 23, Milk and milk products  and 
the following companies, organizations and institutions were represented:  
 
 
 
 
 
 
 
 
 
NOTICE  
 
This Malawi standard shall be r eviewed  every five years or whenever necessary in order to keep abreast of 
progress. Comments are welcome and shall be considered when the standard is being revi ewed. 
 
 
  
1 
  DMS 1 398:2016  
DRAFT MALAWI STANDARD  
 
A blend of evaporated  skimmed milk and vegetable fat – 
Specification  
 
 
1 SCOPE  
 
This standard applies to a blend of evaporated skimmed milk and vegetable fat, also  known as a blend of 
unsweetened condensed skimmed milk and vegetable fat, which  is intended for direct consumption, or further 
processing, in conformity with the  descriptio n in section 3 of this standard . 
 
 
2 NORMATIVE REFERENCES  
 
The following standards contain provisions, which through reference in this text, constitute provisions of this 
Malawi standard. All standards are subject to revision and, since any reference to a standard is deemed to be 
a reference to the latest edition of that standard, parties to agreements base d on this standard are encouraged 
to take steps to ensure the use of the most recent edition of the standard indicated below. Information on 
current valid national and international standards can be obtained from the Malawi Bureau of Standards.  
 
MS 19: Labelling  of pre -packed foods – General standard;  
 
MS 21: Food and food processing units – Code of hygienic conditions;  
 
MS 302: Contaminants and toxins in foods – General standard;  
 
MS 1113: Code of hygienic practice for milk and milk products;  
 
CAC/GL 9 : General principles for the addition of essential nutrients for food ; 
 
CAC/GL 21: Principles for the establishment and application of microbiological criteria for foods ; 
 
CODEX STAN 234: Recommended methods of analysis and sampling.  
 
 
3 DESCRIPTION  
 
3.1 A blend of evaporated skimmed milk and vegetable fat is a product prepared by  recombining milk 
constituents and potable water, or by the partial removal of water  and the addition of edible vegetable oil, 
edible vegetable fat or a mixture thereof, to  meet the  compositional requirements in section 4 of this standard . 
 
 
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 Raw materials  
 
Skimmed milk and skimmed milk powders1, other non -fat milk solids, and edible vegetable fats/oils1.  
 
The following milk products are allowed for protein adjustment purposes:  
 
(a) Milk  retentate  Milk retentate is the product obtained by concentrating milk protein by ultra -
filtration of milk, partly skimmed milk, or skimmed milk;  
 
(b) Milk permeate  Milk permeate  is the product obtained by removing milk protein and milk fat 
from milk, partly skimmed milk, or skimmed milk by ultra -filtration; and  
 
(c) Lactose1  
                                                 
1 See Malawi standard for sugar   
2 
 4.2 Permitted ingredients  
 
(a) Potable water ; 
 
(b) Sodium chloride and/or potassium chloride as salt substitute.  
 
4.3 Permitted nutrients  
 
Where allowed in accordance with CAC/GL 9, maximum and minimum levels for Vitamins A, D and other 
nutrients, where appropriate, should be laid down by national legislation in accordance with the needs of 
individual country includin g, where appropriate, the prohibition of the use of particular nutrients.  
 
4.4 Composition  
 
Blend of sweetened condensed skimmed milk and vegetable fat  
Minimum total fat     7.5 % m/m  
Minimum milk solids -not-fat(a)    17.5 % m/m  
Minimum milk protein in milk solids -not-fat(a)  34 % m/m  
 
Reduced fat blend of sweetened condensed skimmed milk and vegetable fat  
Total fat      More than 1  % and less than 7.5 % m/m  
Minimum milk solids -not-fat(a)    19 % m/m  
Minimum milk protein in milk solids -not-fat(a)  34 % m/m 
 
Note:  (a) The milk solids -not-fat content includes water of crystallization of the lactose.  
 
 
5 FOOD ADDITIVES  
 
Only food additives listed below may be used and  only within the limits specifi ed. 
 
Table 1 – Additives  for the blend of evaporated skimmed milk and vegetable fat  
 
INS No.  Name of additive  Maximum level  
Emulsifi ers 
322 Lecithins  Limited by GMP  
Stabilizers  
331(i)  Sodium dihydrogen citrate  
Limited by GMP  331(iii)  Trisodium citrate  
332(i)  Potassium dihydrogen citrate  
332(ii)  Tripotassium  citrate  
333 Calcium  citrate  
508 Potassium chloride  
509 Calcium chloride  
Acidity regulators  
170(i)  Calcium carbonate  Limited by GMP  
339(i)  Sodium dihydrogen phosphate  
4 400 mg/kg, singly or in  
combination as phosphorous  339(ii)  Disodium hydrogen  phosphate  
339(iii)  Trisodium phosphate  
340(i)  Potassium dihydrogen phosphate  
340(ii)  Dipotassium hydrogen phosphate  
340(iii)  Tripotassium phosphate  
341(i)  Calcium dihydrogen phosphate  
341(ii)  Dicalcium hydrogen phosphate  
341(iii)  Tricalcium  phosphate  
450(i)  Disodium diphosphate  
450(ii)  Trisodium diphosphate  
450(iii)  Tetrasodium diphosphate   
3 
 INS No.  Name of additive  Maximum level  
450(v)  Tetrapotassium diphosphate  
4 400 mg/kg, singly or in  
combination as phosphorous  450(vi)  Dicalcium diphosphate  
451(i)  Pentasodium  triphosphate  
451(ii)  Pentapotassium triphosphate  
452(i)  Sodium polyphosphate  
452(ii)  Potassium polyphosphate  
452(iii)  Sodium calcium polyphosphate  
452(iv)  Calcium polyphosphates  
452(v)  Ammonium polyphosphates  
500(i)  Sodium carbonate  
Limited by GMP  500(ii)  Sodium hydrogen carbonate  
500(iii)  Sodium sesquicarbonate  
501(i)  Potassium carbonates  
501(ii)  Potassium hydrogen carbonate  
Thickeners  
407 Carrageenan  Limited by GMP  407a  Processed euchema seaweed (PES)  
 
 
6 CONTAMINANTS  
 
5.1 The products covered by this standard shall comply with the maximum levels  for contaminants that 
are specified for the product in MS 302 . 
 
6.2 The milk used in the manufacture of the products covered by this standard shall  comply with the 
maximum levels for contaminants and toxins specifi ed for milk by  MS 302  and with the maximum residue limits 
for veterinary drug residues and pesticides  established for milk by the C odex Alimentarius Commission . 
 
6.3 The vegetable oils/fat used in the manufacture of the p roducts covered by this Standard  shall comply 
with the Maximum Levels for contaminants and toxins specifi ed for the  oils/fats by MS 302  and with the 
maximum residue limits for pesticides established for the  oils/fats by the Codex Alimentarius Commission .  
 
 
7 HYGIENE  
 
It is recommended that the product covered by the provisions of this standard be prepared and handled in 
accordance with the appropriate sections of MS 21 , MS 1113 and other relevant Codex texts such as Codes 
of hygienic practice and Codes of practice. The products should comply with any microbiological criteria 
established in accordance with  CAC/GL 21 .  
 
 
8 LABELLING  
 
In addition to the provisions of MS 19 , the following specific provisions apply:  
 
8.1 Name of the food  
 
8.1.1  The name of the food shall be:  
 
(a) Blend of Evaporated  Skimmed Milk and Vegetable Fat; or  
 
(b) Reduced Fat Blend of Evaporated  Skimmed Milk and Vegetable Fat . 
 
8.1.2  Other names may be used if allowed by national legislation in the country of retail sale.  
 
 
 
  
4 
 8.2 Declaration of total fat content  
 
8.2.1  The total fat content shall be declared in a manner found acceptable in the country of  sale to the fi nal 
consumer, either (i) as a percentage by mass or volume, or (ii) in grams  per serving as quantifi ed in the label 
provided that the number of servings is stated.   
 
8.2.2  A statement shall appear on the label as to the presence of edible vegetable fat and/or  edible vegetable 
oil. Where required by the country of retail sale, the common name  of the vegetable from which the fat or oil  is 
derived shall be included in the name of  the food or as a separate statement.  
 
8.3 Declaration of milk protein  
 
The milk protein content shall be declared in a manner acceptable in the country of  sale to the final consumer, 
either (i) as a percentage b y mass or volume, or (ii) in grams  per serving as quantifi ed in the label provided 
that the number of servings is stated.  
 
8.4 List of ingredients  
 
Notwithstanding the provision of section 4.2.1  of MS 19 , milk products used only for  protein adjustment need  
not be declared.  
 
8.5 Advisory statement  
 
A statement shall appear on the label to indicate that the product should not be used  as a substitute for infant 
formula. For example, “NOT SUITABLE FOR INFANTS ”. 
 
9 METHODS OF SAMPLING AND ANALYSIS  
 
Sampling  and analysis of milkfat products  shall be done in accordance with CODEX STAN 234 . 
  
 
 
ICS 67.100.10         DMS 1398:2016 
 
 
 
 
 
 
THE MALAWI  BUREAU OF STANDARDS           CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry and Trade .  Set up 
in 1972 by the Malawi Bureau of Standards 
Act (Cap: 51:02), the Bureau is a parastatal 
body whose activities aim at formulating and 
promoting the general adoption of standards 
relating to structures, commodities, materials, 
practices, operations and from time to time 
revise, alter and amend the same to 
incorporate advanced technology.  To bring the advantages of s tandardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicte d below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliability.