هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
G.C.C STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
Final draft 
 
 
 
GSO  05/FDS        /2012  
 
 
 
 
 
CREAM ANALOUGE 
 
 
 
 
 
 
 
Prepared by:  
Gulf technical committee for sector standard of food and agricultural products  
 
 
 
 
 
 
 
This document is a draft Gulf Standard circulated for comments, it is therefore, subject to 
Alteration and modification, and may not be referred it as a Gulf Standard, until approved by 
the Board of Directors.  
 
 
 
 
  
Gulf Standard    GSO         /2012  
 
 3  
 
تقديــــم  
هيئت انخقييس نذول يجهس انخعبوٌ نذول انخهيج انعشبيت هيئت إقهيًيت حضى في عضىيخهب الأجهزة انىطُيت 
نهًىاصفبث وانًقبييس في دول انخهيج انعشبيت ، ويٍ يهبو انهيئت إعذاد انًىاصفبث انقيبسيت انخهيجيت 
بىاسطت نجبٌ فُيت يخخصصت .  
 
وقـذ قبيج هيئت انخقييس نذول يجهس انخعبوٌ نذول انخهيج انعشبيت ضًٍ بشَبيج عًم انهجُت انفُيت سقـى " 
TC5 " انهجُت انفُيت انخهيجيت نقطبع انًىاصفبث انغزائيت و انزساعيت "  بئعذاد هزِ انًىاصفت انقيبسيت
انخهيجيت يٍ قبم (دونت انكىيج) ، وقذ حى اعذاد انًششوع بعذ اسخعشاض انًىاصفبث انقيبسيت انعشبيت  
والأجُبيت وانذونيت وانًؤنفبث انًشجعيت راث انصهت . 
 
وقذ اعخًذث هزِ انًىاصفت كـ (لائحت فُيت) خهيجيت في اجخًبع يجهس إداسة انهيئت سقى         (          )، 
انزي عقذ         بخبسيخ      /      /      هـ ، انًىافق      /      /      .  
 
Foreword  
 
GCC Standardization Organization (GSO) is a regional Organization 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 Sector of Food and Agriculture Products " has prepared this 
standard  .  The Draft Standard has been prepared by ( State of Kuwait .( 
 
The draft standard has been prepared based on relevant ADMO, International 
and National foreign sta ndards and references . 
 
This standard has been approved as a Gulf (Technical Regulation) by  GSO 
Board of Directors in its meeting No.(       ),held on                                 /     /             
H  ،  
Gulf Standard    GSO         /2012  
 
 3  
CREAM ANALOUGE  
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 /CAC  192 " Food additive that will be adopted by GCC .  
2.6 GSO 193"General standard fr contaminants and toxins in food and feed " " 
2.7 GSO 332 "Methods of test for cow milk cream . buttes and chee ( saman ). " 
2.8  GSO 150 " Expiration period of food products ". 
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 "M aximum limits of pesticide residues in agricultural and food 
product – part 1and 2"  
2.12  GSO  841 " Maximum limits of mycotoxins permited in foods and animal feeds 
aflatoxins ".  
2.13    GSO381 " Emulsifiers , stabeigers and thickeners premitted for use in food staffs .  
2.14   GSO 998 " Methods for detection of permissible radionucliedes limits in food part1 – 
gamma spectrometry analysis  A – Cs – 134, Cs – 137 " 
2.15   GSO16 " Physical and chemica l methods for testing edible vegetable oils and fats  
2.16   Gulf standard to be adopted by the GSO concerned  Round tin cans Court automatically 
lock used in food packaging.  
2.17    GSO 332 " Methods of test for cow milk cream . buttes and chee ( saman ) ". 
2.18    GSO 651 "Cream, prepared cream, and d ried cream ".  
2.19    GSO 1754 " Edible maize oil  ". 
2.20 GSO 1929 "Edible Vegetable Oils – Part II "  
2.21 GSO 323 "  General requirements for transportation and storage of chilled and frozen 
foods.  " 
2.22  GSO 661 "  Methods of test for cream.  " 
2.23  Standard will be adopted by GSO concerned  the health requirements for the 
production and manufacture of milk . 
  
Gulf Standard    GSO         /2012  
 
 4 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 . 
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 treat ed with ultra-high heat 
were packaged under sterile conditions.  
       
 
4- General Requirements  
The following cond itions must be available in blended cream with vegetable fats  : 
4.1   The product must 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 . 
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 2.19,2.20 .  
4.5   The product shall be free of bitterness or acidity or rancidity or taste soapy and metallic 
or any stran ge 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 natural flavoring and natural bee honey.  
4.8   Allows sugar to be added like whipped cream or just debilitating.  
4.9  The limits of radioactive in the product shall comply with gulf standard mentioned in 
clause  2.10 . 
4.10  pesticide residues and shall not exceed to the permissible limits in the Gulf standard 
mentioned in clause  11.2.  
4.11 Allows the use of stabilizers , organizations of  acidity  and thickeners  including  
modified starches According to the GSO standard mentioned in item 2.18 . 
 
Table (1) : Vegetable fat content in the cream  
 
Name of the product  Vegetable fat content  
Light cream  A minimum of 10% to 18% upper limit  
Cream ( table cream)  A minimum of 18%  
Heavy cream  A minimum of 36%  
Concentrated cream  A minimum of 45%  
Whipped cream or Intended for whipping  A minimum of 28%  
Whipped cream or Intended for whipping Highly -fat A minimum of 35%  
  
Gulf Standard    GSO         /2012  
 
 5 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 that is packaged in containers appropriate  health court lock to protect it from  
contamination and damage, and when using tin cans in the packaging must be  
conform  to the Gulf standard mentioned in clause 2.16  
6.2  Product must be stored under temperature conditions suitable for the storage and  
        Handling , and to be conform to the Gulf standard mentioned in clause 2.21  
 
7-  Labeling   
Without prejudice to what has been mentioned in Gu lf 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 followed 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 The production and expiration date  must be  in Codification manner  accordance to the 
gulf standard mentioned in clause 2.8 .  
7.6 Minimal limits of fat content .  
7.7 Fat percentage based on dry matter  
7.8   temperature of storage .  
7.9   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  " 
 
8-   Sampling  
 Samples are taken according to Gulf standard mentioned in clause 2.7  
 
9-   Test methods   
Tests performed on the sample according to Gulf standard mentioned in item 2.17  and 2.22  
   
Gulf Standard    GSO         /2012  
 
 6 Refrences  
 
 
- Codex stand 288 -1976  
      ( codex standard for cream and prepared creams )  
       revisiom 2008 ,amendment 2010