DESCRIPTION |
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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 STANDARD. |
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ESSENTIAL
COMPOSITION AND QUALITY FACTORS |
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· RAW MATERIALS o
SKIMMED MILK AND
SKIMMED MILK POWDERS 1, 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; § LACTOSE |
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· PERMITTED INGREDIENTS o
POTABLE WATER o
SODIUM CHLORIDE AND/OR
POTASSIUM CHLORIDE AS SALT SUBSTITUTE. |
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· PERMITTED NUTRIENTS o
WHERE ALLOWED IN
ACCORDANCE WITH THE GENERAL PRINCIPLES FOR THE ADDITION OF ESSENTIAL
NUTRIENTS TO FOOD (CXG 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. |
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· COMPOSITION o
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 o
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 |
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FOOD
ADDITIVES |
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·
ONLY THOSE ADDITIVE
CLASSES INDICATED AS JUSTIFIED IN THE TABLE BELOW MAY BE USED FOR THE PRODUCT
CATEGORIES SPECIFIED. |
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ACIDITY REGULATORS
USED IN ACCORDANCE WITH TABLES 1 AND 2 OF THE GENERAL STANDARD FOR FOOD
ADDITIVES (CXS 192-1995) IN FOOD CATEGORY 01.3.2 (BEVERAGE WHITENERS), AND
ONLY CERTAIN ACIDITY REGULATORS, EMULSIFIERS, STABILIZERS AND THICKENERS IN
TABLE 3 ARE ACCEPTABLE FOR USE IN FOODS CONFORMING TO THIS STANDARD. |
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ADDITIVE FUNCTIONAL CLASS |
JUSTIFIED USE |
COLOURS |
– |
BLEACHING AGENTS |
– |
ACIDITY REGULATORS |
X |
STABILIZERS |
X |
THICKENERS |
X |
EMULSIFIERS |
X |
ANTIOXIDANTS |
– |
PRESERVATIVES |
– |
FOAMING AGENTS |
– |
ANTICAKING AGENTS |
– |
PACKAGING GAS |
– |
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X THE USE OF
ADDITIVES BELONGING TO THE CLASS IS TECHNOLOGICALLY JUSTIFIED. |
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– THE USE OF
ADDITIVES BELONGING TO THE CLASS IS NOT TECHNOLOGICALLY JUSTIFIED. |
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CONTAMINANTS |
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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 (CXS 1931995). |
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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 (CXS 193-1995)
AND WITH THE MAXIMUM RESIDUE LIMITS FOR VETERINARY DRUG RESIDUES AND
PESTICIDES ESTABLISHED FOR MILK BY THE CAC. |
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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 (CXS 193-1995) AND WITH THE MAXIMUM RESIDUE LIMITS FOR PESTICIDES
ESTABLISHED FOR THE OILS/FATS BY THE CAC. |
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HYGIENE |
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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 (CXC 1-1969), THE CODE OF HYGIENIC PRACTICE FOR MILK AND MILK
PRODUCTS (CXC 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 (CXG 21-1997). |
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LABELLING |
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IN ADDITION TO THE
PROVISION OF THE GENERAL STANDARD FOR THE LABELLING OF PREPACKAGED FOODS (CXS
1-1985) THE FOLLOWING SPECIFIC PROVISIONS APPLY. |
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· NAME OF THE FOOD o
BLEND OF EVAPORATED
SKIMMED MILK AND VEGETABLE FAT; o REDUCED FAT BLEND OF EVAPORATED SKIMMED MILK AND
VEGETABLE FAT |
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· DECLARATION OF TOTAL FAT CONTENT o 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. |
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· DECLARATION OF MILK PROTEIN o 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. |
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METHODS OF
SAMPLING AND ANALYSIS |
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FOR CHECKING THE
COMPLIANCE WITH THIS STANDARD, THE METHODS OF ANALYSIS AND SAMPLING CONTAINED
IN THE RECOMMENDED METHODS OF ANALYSIS AND SAMPLING (CXS 234-1999) RELEVANT
TO THE PROVISIONS IN THIS STANDARD, SHALL BE USED. |