اﻟﻌﺮﺑﻴﺔ  اﻟﺨﻠﻴﺞ  ﻟﺪول اﻟﺘﻌﺎون  ﻣﺠﻠﺲ ﻟﺪول  اﻟﺘﻘﻴﻴﺲ  هﻴﺌﺔ
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
 
 
 
 
Final Draft Standard 
 
 
 
 GSO 5/ FDS ……/2008   
 
 
 
 
 
 
 
 
 
 
 
 
  اﻟﺪﺳﻢﺣﻠﻴﺐﺧﻠﻴﻂ  ﻣﻨﺰوع   و ﻧﺒﺎﺗﻲﻣﺒﺨﺮ دهﻦ  
BLEND OF EVAPORATED SKIMMED MILK AND 
VEGETABLE FAT 
 
 
Prepared By 
GSO Technical Committee No. 5 for st andards of food and agriculture 
products 
 
 
This document is a draft GSO Standard circulated for comments. It is, 
therefore, subject to alteration and m odification and may not be referred to 
as a GSO Standard until approved by GSO Board Of Directors. 
 
 
 GSO STANDARD                                                                                  GSO ……/2008 
 
 
ﺗﻘﺪﻳﻢ 
 
       اﻟﻌﺮ اﻟﺨﻠﻴﺞ  ﻟﺪول اﻟﺘﻌﺎون ﻣﺠﻠﺲ  ﻟﺪول اﻟﺘﻘﻴﻴﺲ  هﻴﺌﺔ             ﻟﻠﻤﻮاﺻ  ﻟﻠﻮﻃﻨﻴ  اﻷﺟﻬ  ﻋﻀ  ﻓ ﺗﻀ إﻗﻠﻴﻤﻴﺔ  هﻴﺌﺔ ﺑﻴﺔ
ﻣﺘﺨﺼﺼﺔ  ﻓﻨﻴﺔ ﻟﺠﺎن ﺑﻮاﺳﻄﺔ  اﻟﻘﻴﺎﺳﻴﺔ  اﻟﻤﻮاﺻﻔﺎت إﻋﺪاد  اﻟﻬﻴﺌﺔ ﻣﻬﺎم  وﻣﻦ اﻟﻌﺮﺑﻴﺔ،  اﻟﺨﻠﻴﺞ  دول ﻓﻲ  واﻟﻤﻘﺎﻳﻴﺲ . 
 
     رﻗ اﻟﻔﻨﻴ  اﻟﻠﺠﻨ  ﻋﻤ ﺑﺮﻧﺎﻣﺞ  ﺿﻤﻦ اﻟﻌﺮﺑﻴﺔ  اﻟﺨﻠﻴﺞ  ﻟﺪول اﻟﺘﻌﺎون ﻣﺠﻠﺲ  ﻟﺪول اﻟﺘﻘﻴﻴﺲ  هﻴﺌﺔ ﻗﺎﻣﺖ وﻗﺪ5"     اﻟﻠﺠﻨ   
      واﻟﺰراﻋﻴﺔ  اﻟﻐﺬاﺋﻴﺔ  اﻟﻤﻨﺘﺠﺎت  ﻗﻄﺎع ﻟﻤﻮاﺻﻔﺎت  اﻟﺨﻠﻴﺠﻴﺔ  اﻟﻔﻨﻴﺔ     "  ﻟ  اﻟﺴﺘﻨﺎداً  اﻟﻤﻮاﺻﻔﺔ  اهﺬﻩ أﻋﺪاد      رﻗ اﻟﻜ  ﻤﻮاﺻﻔﺔ
250 / 2006 "  ﺧﻠ   اﻟﺪﺳ ﻣﻨ  ﻣﺒﺨ  ﻧﺒ ده "  أﺻ  اﻟﺘ و  " اﻷﻏﺬﻳ  دﺳ  ﻟﺠﻨCodex 
Alimentarius  .ﻣﺸﺮ ﺑﺈﻋﺪاد  ﻋﻤﺎن ﺳﻠﻄﻨﺔ  ﻗﺎﻣﺖ اﻟﻤﻮاﺻﻔﺔوﻗﺪ  هﺬﻩ وع .   "
 
                    رﻗ اﻟﻬﻴﺌ إدارة ﻣﺠﻠ  اﺟﺘﻤ ﻓ وذﻟﻚ ﺧﻠﻴﺠﻴﺔ  ﻓﻨﻴﺔ آﻼﺋﺤﺔ  اﻟﻤﻮاﺻﻔﺔ  هﺬﻩ اﻋﺘﻤﺪت  وﻗﺪ             )   (   ﺑﺘ   ﻋﻘ اﻟ ،
   /   / اﻟﻤﻮاﻓﻖ ،  هـ/    /  م . 
 
 
 
 
 
 
Foreword 
 
Standardization Organization for GCC (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 regulation through specialized technical committees  
(TCs ). 
 
GSO through the technical program of committee TC NO.5  “Gulf  technical committee 
for standards of food and agricultural products ” has prepared this standard based on the 
CODEX Standard 250 -2006 "A Bl end of evaporated Skimmed Milk and Vegetable Fat " 
issued by "Joint FAO/WHO Food Standa rds Programme, Codex Alimentarius 
Commission". The Draft standard has been prepared by  Sultanate of Oman. 
 
This standard has been approved as Gu lf Technical Regulation by GSO Board of 
Directors in its meeting No……../…….. held on        /    /    /    H,  /  /   G. 
 
 
 
 
 
 
 
 
 
 
 2GSO STANDARD                                                                                  GSO ……/2008 
 
 
BLEND OF EVAPORATED SKIMMED MILK AND 
VEGETABLE FAT 
 
1. SCOPE 
This Gulf standard is concerned with th e blend of evaporated skimmed milk and 
vegetable fat or oil, also known as a blend of unsweetened condensed skimmed milk and 
vegetable fat, which is intended for dire ct consumption, or further processing.  
 
2.   COMPLEMENTARY REFERENCES 
 
2.1 GSO 9  Labeling of Prepackaged Foods. 
2.2 GSO21   Hygienic Regulations for Food Plants and Their   
Personnel  
2.3 GSO 149  Unspotted drinking water 
2.4 GSO 168  General Requirements of Storage Facilities for Dry and Canned 
Foodstuffs. 
2.5 GSO 569  Methods for Sampling Milk and Milk Products.  
2.6 GSO 570   Methods for the physical and chemical analysis of milk  
2.7 GSO 571  Methods of microbiological examination of liquid milk  
2.8 GSO 839  Food Packages - Part 1: General Requirements.  
2.9 GSO 841  Maximum Limits of Mycotoxins Permitted in   
Foods and Animal Feeds - Aflatoxins.  
2.10 GSO 988  Limits of Radiation Levels Permitted in Foodstuffs - Part 1.  
2.11 GSO 998  Method for Detection of Radionuclides in food- Part 1: Gamma  
Spectrometery  Analysis. 
2.12 GSO 1016 Microbiological Criteria of Food Product-Part 1. 
2.13 GSO …… General Principles for the Addition of Essential Nutrients for 
Food 
2.14 GSO …... Recommended Methods of Analysis and Sampling (CODEX 
STAN 234-1999) 
     
            
3.  DEFINITIONS 
 
3.1 A blend of evaporated skimmed milk and vegetable fat is a product prepared by 
recombining milk constituents and potable  w a t e r ,  o r  b y  t h e  partial removal of 
water and the addition of edible vegetable oil, edible vegetable fat or a mixture 
thereof. 
 
3.2 Milk retentate: 
         Is the product obtained by concen trating milk protein by ul tra filtration of milk, 
partly skimmed milk, or skimmed milk. 
  
3.3 Milk permeate: 
 3GSO STANDARD                                                                                  GSO ……/2008 
 
         Is the product obtained by removing milk proteins and milk fat from milk, partly 
skimmed milk or skimmed m ilk by ultra filtration.  
 
4.  REQUIREMENTS 
 
The following requirements shall be met in the blend of evaporated skimmed milk 
and vegetable fat or oil:  
4.1   The product shall be completely fr ee from pig products and its derivatives. 
4.2   The raw materials used in production sh all conform to the relevant GSO standards. 
4.3   It may be used in the production sk immed milk, skimmed m ilk powders, non-fat 
milk solids, edible vegetable oils /  fats, milk retentate, milk permeate , lactose, 
potable water, Sodium chloride and/or potassium chloride as salt substitute  
4.4   The acidity  in the production shall not  be more than 18 mL sodium hydroxide 0.1 
N/10g milk solids-not-fat.  
4.5   The product shall be produced in plants  conforming to the GSO standard mentioned 
in 2.2.   
 
4.6   It shall have natura l colour, taste and aroma. 
4.7   It shall be free from ranc id or any objectionable flavour. 
4.8   It shall be free from impurities.  
4.9   Without prejudice to what has been  stated in Gulf standard …….. "General 
Principles for the Addition of Essential Nu trients for Food" it is permitted to add 
the following vitamins: 
                   Vitamin A                  800 microgram/100 ml 
                   Vitamin D                 60 mg/100 ml 
 
4.10 Other nutrients, where appropriate, shall be laid down by national legislation in 
accordance with the needs of i ndividual country nutrients. 
4.11 The compositional requirements of pr oduct shall be as the following: : 
 
Requirements Blend of evaporated 
Skimmed Milk and 
Vegetable Fat 
 Reduced Fat Blend of  
Evaporated Skimmed Milk 
and Vegetable Fat 
Minimum total fat 7. 5 % 7.5% 
Minimum milk solids-
not-fat 17.5% 19% 
Minimum milk protein in 
milk solids-not-fat 34% m/m 34% m/m 
 
 
 
 4GSO STANDARD                                                                                  GSO ……/2008 
 
4.12 . FOOD ADDITIVES 
Only those food additives listed below may be used and only within limits 
specified: 
 
INS No.  Name of Additive  Maximum Level 
4.12.1 Stabilizers 
 331(i)  Sodium Dihydrogen Citrate  Limited by GMP 
 331 (iii)  Trisodium Citrate  Limited by GMP 
 332(i)  Potassium Dihydrogen Citrate  Limited by GMP 
 332(ii)  Tripotassium Citrate  Limited by GMP 
333  Calcium citrate Limited by GMP 
 508  Potassium Chloride  Limited by GMP 
 509  Calcium Chloride  Limited by GMP 
 4.12.2 Acidity Regulators 
 339(i)  Monosodium Orthophosphate 
 339(ii)  Disodium Orthophosphate 
 339(iii)  Trisodium Orthophosphate 
 340(i)  Monopotassium Orthophosphate 
 340(ii)  Dipotassium Orthophosphate 
 340(iii)  Tripotassium Orthophosphate 
 341(i)  Monocalcium Orthophosphate 
 341 (ii)  Dicalcium Orthophosphate 
 450(i)  Disodium Diphosphate 
 450(ii)  Trisodium Diphosphate 
 450(iii)  Tetrasodium Diphosphate, 
 450(v)  Tetrapotassium Diphosphate 
 450(vi)  Dicalcium Diphosphate 
 450(vii)  Calcium Dihydrogen 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 Pol yphosphates
 452(v)  Ammonium Polyphosphates  4400 mg/kg, singly or in 
combination as 
phosphorous 
 
 
 5GSO STANDARD                                                                                  GSO ……/2008 
 
INS No.  Name of Additive  Maximum Level 
170i  Calcium carbonate Limited by GMP 
 500(i)  Sodium Carbonate  Limited by GMP 
 500(ii)  Sodium Hydrogen Carbonate  Limited by GMP 
 500(iii)  Sodium Sesquicarbonate  Limited by GMP 
 501(i)  Potassium Carbonates  Limited by GMP 
 501 (ii)  Potassium Hydrogen Carbonate  Limited by GMP 
4.12.3 Emulsifier 
 322  Lecithins  Limited by GMP  
4.12.4 Thickeners  
 407 
 
  Carrageenan and its Na, 
 K, NH4, Ca and Mg 
salts (including furcelleran) 
 Limited by GMP 
 
 
 407a  Processed Eucheuma Seaweed 
 Limited by GMP 
 
4.13 The products shall comply with the maximum residue limits for pesticides and 
veterinary drugs established by the Codex Alimentarius Commission. 
4.14 The limits of radiation levels in the pr oduct shall not exceed the permitted maximum 
levels stated in the GSO standard mentioned in 2.10 
4.15  The microbiological criteria of micro-or ganisms shall be according to the limits 
stated in item 1 for dairy products:  dried milk, dried skimmed and semi-skimmed 
milk of the GSO standard mentioned in 2.12 
 
5.      SAMPLING 
         Samples shall be drawn in accordance with the GSO standard   
         mentioned in 2.5 
 
6.      METHODS OF ANALYSIS 
6.1    Tests shall be carried out on the representative sample drawn according   
         to item 5 to determine its compliance with this standard. 
6.2    Tests shall be carried out in accord ance with GSO standards mentioned in items 
2.6,2.7,2.11 and 2.14 
 
7.      PACKAGING 
7.1    Packages shall comply with the GSO standards mentioned in item 2.5  
7.2    The product shall be packed in suitable hygienic, air tight packages in  
          such a way as to prevent its contamination. 
 
8.     STORAGE AND TRANSPORTATION 
 6GSO STANDARD                                                                                  GSO ……/2008 
 
       Without prejudice to the provisions  of GSO standard mentioned in 2.3 the product 
shall be transported and stored in such a way as to prevent its contamination at a 
temperature not exceeding 25°C. 
  
9.     LABELLING 
     Without prejudice to the provisions st ated in GSO standard mentioned in 2.1, the  
following provisions shall apply: 
 
9.1   NAME OF THE FOOD 
The name of the food shall be: 
- Blend of Evaporated Skimmed Milk and Vegetable Fat; or 
- Reduced Fat Blend of Evaporated  Skimmed Milk and Vegetable Fat 
- Other names may be used if allowed by national legislation in the country of retail 
sale. 
9.2 The total fat content shall be declared as a percentage by mass or volume, or in grams 
per serving as quantified in the label provided that the num ber of servings is stated. 
9.3  A statement shall appear on the label as to the presence of edible vegetable fat and/or  
edible vegetable oil, the co mmon name of the vegetable fa t or oil shall be included 
in the name of the food or as a separate statement.  
9.4   List of ingredients. 
9.5  The milk protein content shall be declared  as a percentage by mass or volume, or in 
grams per serving as quantified in the label provided that the number of servings is 
stated. 
9.6   list of ingredients  
9.6   A statement shall appear on the label to indicate that the product should not be used 
as a   substitute for infant formul a. For example, “NOT SUITABLE FOR 
INFANTS.  
 7