‫هيئة التقييس لدول مجلس التعاون لدول الخليج العربية‬
GCC STANDARDIZATION ORGANIZATION (GSO)
‫ نهائي‬: ‫مشروع‬
GSO5/FDS ---/ 2008
‫دهن الحليب القابل للفرد‬
Dairy fat spreads
Prepared by :
GSO Technical committee for sector standards
of food and agricultural products
This document is a draft Gulf standard circulate for comments. It is, therefore,
subject to alteration and modification and may not be referred to as a Gulf
standard until approved by GSO Board of Director
ICS: 67.100
Gulf standard
GSO…..../ 2008
Dairy fat spreads
1- Scope and field of application :
This Gulf standard is concerned with dairy fat spreads intended for directs human
consumption, or for any further processing
2- Complementary standards:
2.1
2.2
2.3
2.4
GSO ( 9 ) : " Labelling of prepacked food stuffs ".
GSO ( 21 ) : " Hygienic regulations for food plants and their personnel".
GSO ( 150 ) : " Expiration dates for food products".
GSO ( 168 ) : " Requirements for storage facilities for dry and canned
Foodstuffs "
2.5 GSO ( 569 ) : " Milk and dairy products – Methods of sampling ".
2.6 GSO ( 570 ) : " Methods of physical and chemical analysis of milk ".
2.7 GSO ( 571 ) : " Methods of microbiological examination of liquid milk".
2.8 GSO ( 707 ) : " Flavourings permitted for use in foodstuffs ".
2.9 GSO ( 839 ) : " Food packages – Part 1 : General requirements ".
2.10 GSO ( 841 ) : " Maximum limits of mycotoxins permitted in foods and animal foods
Aflatoxins ".
2.11 GSO ( 988 ) : " Limits of radioactivity levels permitted in food stuffs – Part 1 ".
2.12 GSO ( 998 ) : " Methods of detection of permissible radionuclides limits in foods –
Part 1 Gama spectrometry A, CS 134, CS 137 ".
2.13 GSO ( 1016 ) : " Microbiological criteria for foodstuffs – Part 1 ".
2.14 Gulf standard concerned with :
2.14.1 " Permissible veterinary drugs residues in food products"
2.14.2 "Maximum allowable limits of pesticide residues in agricultural and food products ".
3. Definitions :
Dairy fat spreads : Milk products rich in fat content in the form of spreadable emulsion ( from
water-in milk fat )that remains in solid phase at a temperature of 20O C.
4. Requirements :
4.1 The product shall be free from pig products and its derivatives.
4.2 The product shall be produced under hygienic conditions mentioned in Gulf standard
stated in item ( 2.2 ).
4.3 Raw material used in the processing shall be comply with Gulf standards specific to
each.
4.4 Milk and / or milk products including milk fat as raw material, may have been subjected
to any appropriate processing ( e.g. physical modifications including fractionation ).
4.5 The product shall be free from any fats or oils other than milk fat.
4.6 The product shall be free from impurities, foreign materials and rancidity.
4.7 The milk fat content shall be range from 10% and less than 80% by weight from the final
product, and fat content shall not be less than 2/3 of the dry matter of the final product.
2
Gulf standard
GSO…..../ 2008
4.8 The veterinary drugs residues content shall be comply to what mentioned in Gulf
standard stated in item ( 2.14.1 ).
4.9 Pesticide residues content shall be comply to what mentioned in Gulf standard stated in
item ( 2.14.2 ).
4.10 Limits of mycotoxins shall comply to what mentioned in Gulf standard stated in item
( 2.10 ).
4.11 Limits of microbiological of the product shall comply to what has been mentioned in
Gulf standard stated in item ( 2.13 ).
4.12 Limits of radioactivity limits of the product shall comply to Gulf standard stated in item
( 2.11).
4.13 The following substances may be added to the product :
4.13.1 Flavours : According to Gulf standard stated in item ( 2.8 ).
4.13.2 Safe and suitable processing aids.
4.13.3 Vitamins A, D and other nutrients.
4.13.4 Sodium chloride and potassium chloride as a salt substitute.
4.13.5 Sugars ( any carbohydrates sweeting matter).
4.13.6 Inulin and malt-dextrins according to GMP.
4.13.7 Starter cultures of harmless lactic acid and / or flavour producing bacteria.
4.13.8 Water.
4.13.9 Gelatine and starches according to GMP, use as thickeners, taking into account any
use of the thinckeners according to item ( 4.14.4 ).
4. Food additives : The following food additives may be used for dairy fat spreads within the
function given against each :
Justified use in dairy fat spreads
< 70 % milk fat
≥ 70% milk fat
Additive functional class
content *
content
Acids
X
X
Acidity regulators
X
X
Anticaking agents
-
-
Antifoaming agents
X
X
Antioxidants
X
X
Bleaching agents
-
-
3
Gulf standard
GSO…..../ 2008
Bulking agents
-
Justified use in dairy fat spreads
< 70 % milk fat
≥ 70% milk fat
Additive functional class

-
content *
content
Carbonating agents
-
-
Colours
X
X
Colour retention agents
-
-
Emulsifiers
X
-
Firming agents
-
-
Flavour enhancers
X
-
Foaming agents
-
-
Gelling agents
-
-
Humectants
-
-
preservatives
X
X
Propellants
X
X
Raising agents
-
-
Sequestrants
-
-
Stabilizers
X
-
Thickeners
X
-
The application of GMP in the use of emulsifiers, stabilizer, thickeners and flavour
enhancer, includes consideration of the fact that the amount required to obtain the
technological function in the product decreases with increasing fat content, fading out
at fat content about 70 %.
4
Gulf standard
GSO…..../ 2008
INS No.
Name of additive
4.14.1 Colours
100 ( i )
Curcumin
160a ( i )
)Beta-carotene (synthetic
160a (ii)
)Beta-carotene (Blakeslea triaspora
160e
Beta- apo- carotenal
160f
Beta -apo 8-carotenoic acid ,methyl or ethyl ester
14.4.2 Emulsifiers
432
Polyoxyethelene(20) sorbitane monolaurate
433
Polyoxyethelene(20) sorbitane monooleate
434
Polyoxyethelene(20) sorbitane monopalmitate
435
Polyoxyethelene(20) sorbitane monostearate
436
Polyoxyethelene(20) sorbitane monotristearate
471
Mono and diglycerides of fatty acid
472a
Acetic and fatty acid esters of glycerol
472b
Lactic and fatty acid esters of glycerol
472c
Citric and fatty acid esters of glycerol
472e
Diacetyl tartaric and fatty acid esters of glycerol
473
Sucrose esters of fatty acids
474
Sucroglycerides
475
476
481(i)
482(i)
491
492
493
494
Poly glycerol esters of fatty acids
Poly glycerol esters of ineresterified recinoleic acid
Sodium stearoyl lactylate
Calcium stearoyl lactylate
Sorbitan monostearate
Sorbitan tristearate
Sorbitan monolaurate
Sorbitan monoleate
495
Sorbitan monopalmitate
14.4.3 Preservatives
200
Sorbic acid
201
Sodium sorbate
202
Potassium sorbate
203
Calcium sorbate
Maximum level
5 mg / kg
35 mg / kg, singly or in
combination
10000 mg / kg, singly
or in combination
( Dairy fat spreads for
baking purposes only )
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
10000 mg / kg
10000 mg / kg, ( dairy
fat spreads for baking
purposes only)
10000 mg / kg, (dairy
fat spreads for baking
purposes only)
5000 mg / kg
4000 mg / kg
10000 mg / kg, singly
or in combination
10000 mg / kg, singly
or in combination
2000 mg / kg, singly or
in combination ( as
sorbic acid ) for fat
contents < 59% and
1000 mg / kg singly or
in combination ( as
sorbic acid ) for fat
contents ≥ 59 %
4.14.4 Stabilizers / thickeners
340(i)
Monopotassium orthophosphate
340(ii)
Dipotassium orthophosphate
340(iii)
Tri potassium orthophosphate
341(i)
Mono calcium orthophosphate
5
880 mg / kg, singly or
in combination as
phosphorus
Gulf standard
341(ii)
341(iii)
450(i)
400
401
402
403
404
406
405
407
407a
410
412
413
414
415
418
422
440
460(i)
460(ii)
461
463
464
465
466
500(i)
500(ii)
500(iii)
1400
1401
1402
1403
1404
1405
1410
1412
1413
1414
1420
1422
1440
1442
GSO…..../ 2008
Dicalcium orthophosphate
Tricalcium orthophosphate
Disodium diphosphate
Alginic acid
Sodium alginate
Potassium alginate
Ammonium alginate
Calcium alginate
Agar
Propylene glycol alginate
Carrageenan and its Na , K , NH4 , Ca and Mg salts
)(including Furcelleran
Processed euchema seaweed
Carob bean gum
Guar gum
Tragacanth gum
Gum arabic
Xanthan gum
Gellan gum
Glycerol
Pectins
Microcrystalline cellulose
Powdered cellulose
Methyl cellulose
Hydroxypropyl cellulose
Hydroxypropyl methyl cellulose
Methyl ethyl cellulose
Sodium carboxy methyl cellulose
Sodium carbonate
Sodium hydrogen carbonate
Sodium sesquicarbonate
Dextrin, roasted starch white and yellow
Acid - treated starch
Alkaline - treated starch
Bleached starch
Oxidized starch
Starches, enzyme treated
Mono starch phosphate
Distarch phosphate esterified with sodium
trimetaphosphate, esterified with phosphorous oxychloride
Phosphated distarch phosphate
Acetylated distarch phosphate
Starch acetate esterified with acetic anhydride
Acetylated distarch adipate
Hydroxy propyl starch
Hydroxy propyl distarch phosphate
6
880 mg / kg, singly or
in combination as
phosphorus
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
3000 mg / kg
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Gulf standard
GSO…..../ 2008
4.14.5 Acidity regulators
325
Sodium lactate
326
Potassium lactate
327
Calcium lactate
329
Magnesium Lactate
331(i)
Sodium dihydrogen citrate
331(ii)
Disodium monohydrogen citrate
334
))+(Tartaric acid (L
335(i)
Mono sodium tartarate
335(ii)
Disodium tartarate
336(i)
Mono potassium tartarate
336(ii)
Di potassium tartarate
337
Potassium sodium tartarate
339(i)
Monosodium orthophosphate
339(ii)
Disodium orthophosphate
339(iii)
Tri sodium orthophosphate
338
Orthophosphoric acid
524
Sodium hydroxide
526
Calcium hydroxide
4.14.6 Antioxidants
304
Ascorbyl palmitate
305
Ascorbyl stearate
306
Mixed tocopherols concentrate
307
Alpha - Tocopherol
310
Propyl gallate
320
)Butylated hydroxyanisol (BHA
321
)Butylated hydroxytoluene ( BHT
7
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
5000 mg / kg, singly or in combination
as tartaric acid
880 mg / kg, singly or in combination
as phosphorous
Limited by GMP
Limited by GMP
500 mg / kg, as ascorbyl stearate
500 mg / kg
200 mg / kg, singly or in combination :
Butylated Hydroxyanisole ( BHA, INS
320), Butylated Hydroxytoluene( BHT,
INS 321 ), and Propyl Gallate ( INS
310 ) as a combined maximum level of
200 mg/ kg on a fat or oil basis. May
be used only in dairy fat spreads
intended for cooking purposes.
200 mg / kg, singly or in combination :
Butylated Hydroxyanisole ( BHA, INS
320), Butylated Hydroxytoluene( BHT,
INS 321 ), and Propyl Gallate ( INS
310 ) as a combined maximum level of
200 mg/ kg on a fat or oil basis. May
be used only in dairy fat spreads
intended for cooking purposes.
75 mg / kg, singly or in combination :
Butylated Hydroxyanisole ( BHA, INS
320), Butylated Hydroxytoluene( BHT,
INS 321 ), and Propyl Gallate ( INS
310 ) as a combined maximum level of
200 mg/ kg on a fat or oil basis. May
be used only in dairy fat spreads
intended for cooking purposes.
Gulf standard
GSO…..../ 2008
4.14.7 Anti – foaming agents
900 a
Polydimethyl siloxane
10 mg /kg in dairy fat spreads for
frying purposes, only.
4.14.8 Flavour enhancers
627
Di sodium 5-Guanylate
628
Dipotassium 5- Guanylate
Limited by GMP
Limited by GMP
5. Sampling :
Samples shall be taken according to Gulf standard stated in item ( 2.5 ).
6. Methods of examination and test :
The tests mentioned in Gulf standards stated in the following items : ( 2.6 ), ( 2.7 ), ( 2.12 )
shall be carried out on the representative sample taken according item ( 5 ).
7.* Packaging, transportation and storage :
7.1 Packaging :
7.1.1 The product shall be packed in a suitable hermetically sealed containers to keep its
characteristics
7.1.2 Containers used in packaging shall comply with the requirements mentioned in Gulf
standard stated in item ( 2.9 ).
7.2 Transportation :
Transportation means shall be clean, dry and its temperature shall not exceed 20O C, and not
used before in transport any poisoning or harmful materials.
7.3 Storage :
7.3.1 Product storage shall be carried out in well ventilated stores far from sun and high heat
sources and from moisture and insects.
7.3.2 Stores shall be far from objectionable odour, and shall comply to what has been
mentioned in Gulf standard stated in item ( 2.4 ).
8.* Labelling :
Without prejudice to what has been mentioned in Gulf standard stated in item ( 2.1 ), the
following shall be declared on the product :
8.1 Product name ( dairy fat spreads ) or ( reduced dairy fat spreads ).
8.2 Product type ( Salted or unsalted or sweetened ).
8.3 Milk fat content percentage.
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‫دانــية الزريـقـي‬
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