CODEX STANDARD FOR A BLEND OF EVAPORATED

SKIMMED MILK AND VEGETABLE FAT

CODEX STAN 250-2006

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
description in Section 2 of this Standard.

2. DESCRIPTION

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 3 of this Standard.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Raw materials

Skimmed milk and skimmed milk powders1, other non-fat milk solids, and edible
vegetable fats/oils.1

The following milk products are allowed for protein adjustment purposes:
– Milk retentate Milk retentate is the product obtained by concentrating milk
protein by ultra-filtration of milk, partly skimmed milk, or
skimmed milk;
– 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
– Lactose1
3.2 Permitted ingredients
– Potable water
– Sodium chloride and/or potassium chloride as salt substitute.

3.3 Permitted nutrients

Where allowed in accordance with the General Principles for the Addition of Essential
Nutrients for Food (CAC/GL 9-1987), 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 including, where appropriate, the
prohibition of the use of particular nutrients.

1
1
See Standard for Sugars (CODEX STAN 212-1999).

Adopted in 2006. Amendment 2010.

 milk and milk products (2nd Edition)

3.4 Composition
Blend of evaporated 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 evaporated 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
(a) The milk solids-not-fat content includes water of crystallization of the lactose.

4. FOOD ADDITIVES

Only food additives listed below may be used and only within the limits specified.

INS no. Name of additive Maximum level

Emulsifiers
322 Lecithins Limited by GMP

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

Acidity regulators
170(i) Calcium carbonate Limited by GMP
339(i) Sodium dihydrogen phosphate
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 4 400 mg/kg, singly or in
341(ii) Dicalcium hydrogen phosphate combination as phosphorous
341(iii) Tricalcium phosphate
450(i) Disodium diphosphate
450(ii) Trisodium diphosphate
450(iii) Tetrasodium diphosphate
450(v) Tetrapotassium diphosphate
450(vi) Dicalcium diphosphate

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 BLEND OF E VA P OR ATED SK IMMED M ILK A ND VEGE TABLE FAT (CODE X STA N 250 -20 0 6)

INS no. Name of additive Maximum level

450(vii) Calcium dihydrogen diphosphate

451(i) Pentasodium triphosphate
451(ii) Pentapotassium triphosphate
452(i) Sodium polyphosphate 4 400 mg/kg, singly or in
452(ii) Potassium polyphosphate combination as phosphorous
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 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

Thickeners
407 Carrageenan Limited by GMP
407a Processed euchema seaweed (PES) Limited by GMP

5. CONTAMINANTS

The products covered by this Standard shall comply with the Maximum Levels
for contaminants that are specified for the product in the General Standard for
Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995).

The milk used in the manufacture of the products covered by this Standard shall comply
with the Maximum Levels for contaminants and toxins specified for milk by the General
Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995) and
with the maximum residue limits for veterinary drug residues and pesticides established
for milk by the CAC.

The vegetable oils/fat used in the manufacture of the products covered by this Standard
shall comply with the Maximum Levels for contaminants and toxins specified for the
oils/fats by the General Standard for Contaminants and Toxins in Food and Feed (CODEX
STAN 193-1995) and with the maximum residue limits for pesticides established for the
oils/fats by the CAC.

6. HYGIENE

It is recommended that the products covered by the provisions of this standard be

prepared and handled in accordance with the appropriate sections of the General
Principles of Food Hygiene (CAC/RCP 1-1969), the Code of Hygienic Practice for
Milk and Milk Products (CAC/RCP 57-2004) 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 the Principles for the
Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
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 milk and milk products (2nd Edition)

7. LABELLING

In addition to the provision of the General Standard for the Labelling of Prepackaged
Foods (CODEX STAN 1-1985) the following specific provisions apply.

7.1 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.

7.2 Declaration of total fat content

The total fat content shall be declared in a manner found acceptable in the country of
sale to the final consumer, either (i) as a percentage by mass or volume, or (ii) in grams
per serving as quantified in the label provided that the number of servings is stated.

A statement shall appear on the label as to the presence of edible vegetable fat and/or
edible vegetable oil. When 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.

7.3 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 by mass or volume, or (ii) in grams
per serving as quantified in the label provided that the number of servings is stated.

7.4 List of ingredients

Notwithstanding the provision of Section 4.2.1 of the General Standard for the
Labelling of Prepackaged Foods (CODEX STAN 1-1985) milk products used only for
protein adjustment need not be declared.

7.5 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”.

8. METHODS OF SAMPLING AND ANALYSIS

See CODEX STAN 234-1999.