APPENDIX IV
PROPOSED DRAFT STANDARD FOR A BLEND OF SKIMMED MILK AND VEGETABLE FAT IN POWDERED FORM
(at Step 5)
1. SCOPE
This Standard applies to a blend of skimmed milk and vegetable fat in powdered form, intended for direct consumption 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 & QUALITY FACTORS
3.1 Raw Materials
Milk and milk powders¹, other milk solids, edible vegetable oils/ fats ¹ and milk fat products.¹

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 Codex General Principles for the Addition of Essential Nutrients for Food (CAC/GL 09-1987), 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
Maximum water ² 5% m/m

Minimum milk protein in milk solids-not-fat ² 34% m/m

Blend of Partly Skimmed Milk Powder and Vegetable Fat in Powdered Form

Total fat More than 1.5% and less than 26% m/m

Maximum water ² 5% m/m

Minimum milk protein in milk solids-not-fat ² 34% m/m
4. FOOD ADDITIVES
The following provisions are subject to endorsement by the Codex Committee on Food Additives and Contaminants and to incorporation into the General Standard for Food Additives.
Only those food additives listed below may be used and only within limits specified.

INS. No.

Name

Maximum Level

331(i),
311(iii)
332

Stabilizers

Sodium dihydrogen citrate
Trisodium citrate
Potassium citrate

)
) Limited by GMP
)

508
509

Firming agents

Potassium chloride
Calcium chloride

Limited by GMP

339
340
450
451
452
341(iii)

500
501

Acidity Regulators

Sodium phosphate
Potassium phosphate
Diphosphate
Triphosphate
Polyphosphate
Tricalcium orthophosphate

Sodium carbonates
Potassium carbonate

)
)Combined total 10g/kg
) (total amount expressed as P₂O₅
) not to exceed 10g/kg)
)
)

) Limited by GMP
)

322
471

Emulsifier

Lecithin (or phospholipids from natural sources)
Mono-and diglycerides of fatty acids

) Limited by GMP
)

170(i)
504(i)
530
551
552
553 (i)
553 (iii)
554
556
559

343(iii)

Anti-caking Agents

Calcium carbonate
Magnesium carbonate
Magnesium oxide
Silicon dioxide, amorphous
Calcium silicates
Magnesium silicate
Talc
Sodium aluminosilicate
Calcium aluminium silicate
Aluminium silicate

Trimagnesium carbonate

)
)
)
)
)
) Limited by GMP
)
)
)
)

) Combined total < 10g/kg

300
301

304

320
321
319

Antioxidants

L-Ascorbic acid
Sodium ascorbate

Ascorbyl palmitate

Butylated hydroxyanisole (BHA)
Butylated hydroxytoluene (BHT)

Tertiary butyl hydroquinine (TBHQ)

)0.5 g/kg expressed as ascorbic
) acid

) 0.01 % m/m

)
) 0.01% on a fat or oil basis
)

5. CONTAMINANTS
The products covered by this Standard shall comply with the maximum limits for contaminants and the maximum residue limits for pesticides and veterinary drugs established by the Codex Alimentarius Commission.
6. HYGIENE
6.1 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 Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969, Rev.4-2003), and other relevant Codex texts such as Codes of Hygienic Practice and Codes for Practice.
6.2 From raw material production to the point of consumption, the products covered by this standard should be subject to a combination of control measures, which may include, for example, pasteurization, and these should be shown to achieve the appropriate level of public health protection.
6.3 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).
7. LABELLING
In addition to the provisions of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985 Rev.3-1999) the following specific provisions apply:
7.1 Name of the Food
The name of the food shall be :

Blend of Skimmed Milk and Vegetable Fat in Powdered Form; or
Blend of Partly 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.. Where required by the country of retail sale, the common name of the fat or oil from which the food 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 (CODES STAN 1-1985, Rev. 3-1999) 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 Alimentarius, Volume 13.

¹ For specification, see relevant Codex Standard.

² The milk solids and milk solids-not-fat contents include water of crystallization of the lactose.