STANDARD FOR A BLEND OF SKIMMED MILK AND VEGETABLE FAT
IN POWDERED FORM
CODEX STAN 251-2006
Adopted in 2006. Amendments 2010, 2013, 2014.
.
CODEX STAN 251-2006 2
1. SCOPE
This Standard applies to a blend of skimmed milk and vegetable fat in powdered form, intended for direct
consumption, or further processing, in conformity with the description in Section 2 of this Standard.
2. DESCRIPTION
A blend of skimmed milk and vegetable fat in powdered form is a product prepared by the partial removal of
water from milk constituents with 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
1 1
Skimmed milk and skimmed milk powders , other non-fat milk solids, and edible vegetable oils/ fats.
The following milk products are allowed for protein adjustment purposes:
Milk retentate: Milk retentate is the product obtained by concentrating milk protein by ultrafiltration
of milk, partly skimmed milk, or skimmed milk;
Milk permeate: Milk permeate is the product obtained by removing milk proteins and milk fat from
milk, partly skimmed milk or skimmed milk by ultrafiltration; and
Lactose
1
3.2 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.
3.3 Composition
Blend of skimmed milk and vegetable fat in powdered form
Minimum total fat 26% m/m
(a)
Maximum water 5% m/m
(a)
Minimum milk protein in milk solids-not-fat 34% m/m
Reduced fat blend of skimmed milk powder and vegetable fat in powdered form
Total fat More than 1.5% and less than 26% m/m
(a)
Maximum water 5% m/m
(a)
Minimum milk protein in milk solids-not-fat 34% m/m
(a)
The milk solids-not-fat content includes water of crystallization of the lactose .
1
See Standard for Sugars (CODEX STAN 212-1999).
CODEX STAN 251-2006 3
4. FOOD ADDITIVES
Only those food additives listed below may be used and only within limits specified.
INS no. Name of additive Maximum level
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
508 Potassium chloride Limited by GMP
509 Calcium chloride Limited by GMP
Acidity regulators
339(i) Sodium dihydrogen phosphate
339(ii) Disodium hydrogen phosphate
339(iii) Trisodium phosphate
340(i) Potassium phosphate
340(ii) Dipotassium hydrogen phosphate
340(iii) Tripotassium phosphate
341(i) Calcium dihydrogen phosphate
341(ii) Calcium hydrogen phosphate
450(i) Disodium diphosphate
450(ii) Trisodium diphosphate
4 400 mg/kg, singly or in combination as
450(iii) Tetrasodium diphosphate
phosphorous
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 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
Emulsifiers
322 Lecithins Limited by GMP
Mono- and diglycerides of fatty
471 Limited by GMP
acids
CODEX STAN 251-2006 4
INS no. Name of additive Maximum level
Anticaking agents
170(i) Calcium carbonate Limited by GMP
504(i) Magnesium carbonate Limited by GMP
530 Magnesium oxide Limited by GMP
551 Silicon dioxide, amorphous Limited by GMP
552 Calcium silicate Limited by GMP
553(i) Magnesium silicate, synthetic Limited by GMP
553(iii) Talc Limited by GMP
554 Sodium aluminosilicate 570 mg/kg singly or in combination, expressed
556 Calcium aluminum silicate as aluminium
341(iii) Tricalcium phosphate 4 400 mg/kg, singly or in combination as
343(iii) Trimagnesium phosphate phosphorous
Antioxidants
300 Ascorbic acid, L-
500 mg/kg as ascorbic acid
301 Sodium ascorbate
304 Ascorbyl palmitate 80 mg/kg, singly or in combination as ascorbyl
305 Ascorbyl stearate stearate
319 Tertiary buthylydroquinone
100 mg/kg singly or in combination. Expressed
320 Buthylated hydroxyanisole
on fat or oil basis
321 Buthylated hydroxytoluene
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 and Guidelines for the Establishment
and Application of Microbiological Criteria Related to Foods (CAC/GL 21-1997).
7. LABELLING
In addition to the provisions of the General Standard for the Labelling of Prepackaged Foods (CODEX STAN
1-1985) the following specific provisions apply:
CODEX STAN 251-2006 5
7.1 Name of the food
The name of the food shall be:
Blend of Skimmed Milk and Vegetable Fat in Powdered Form; or
Reduced Fat Blend of Skimmed Milk and Vegetable Fat in Powdered Form.
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.
