,The GCC Standardization Organization has released a draft Gulf Technical Regulation (GSO 2211:2025) for sweetened condensed milk, aiming to harmonize regional requirements with international standards, particularly Codex Standard CXS 282:2023. The draft has been circulated for stakeholder comments and remains subject to modification prior to formal adoption.
Scope and Objective
The proposed regulation applies to sweetened condensed milk intended for direct human consumption or further processing. It establishes comprehensive requirements covering composition, permitted ingredients, additives, contaminants, labelling, and storage conditions.
The initiative reflects GSOs ongoing effort to unify food standards across Gulf Cooperation Council (GCC) member states while ensuring alignment with global benchmarks.
Key Definitions and Product Types
1.The regulation defines sweetened condensed milk as a milk-derived product obtained by partial removal of water and addition of sugar, while maintaining the essential composition of milk.
2.It also recognizes different product categories based on fat content:
Sweetened condensed milk (standard)
Skimmed sweetened condensed milk
Partly skimmed sweetened condensed milk
High-fat sweetened condensed milk
Composition Requirements (Core Values)
The draft introduces minimum compositional thresholds:
*Standard Sweetened Condensed Milk
Milk fat: ? 8% (w/w)
Total milk solids: ? 28% (w/w)
Milk protein in non-fat solids: ? 34%
*Skimmed Version
Milk fat: ? 1%
Total milk solids: ? 24%
Milk protein in non-fat solids: ? 34%
*Partly Skimmed Version
Milk fat: >1% and 8%
Total milk solids: ? 24%
Non-fat milk solids: ? 20%
Milk protein in non-fat solids: ? 34%
*High-Fat Version
Milk fat: ? 16%
Non-fat milk solids: ? 14%
Milk protein in non-fat solids: ? 34%
Permitted Ingredients and Additions
The regulation allows the use of:
1.Milk and milk-derived ingredients (including milk powder and cream)
2.Sugar (primarily sucrose, with possible blends of other sugars under GMP)
3.Drinking water
4.Sodium chloride
5.Permitted flavourings
6.Vitamins and minerals
7.Protein adjustment is allowed using:Milk retentate,Milk permeate and Lactose
Food Additives
Only specific additive classes are permitted, subject to technical justification, including:
Acidity regulators
Emulsifiers
Stabilizers
Thickeners
These must comply with GSO food additive standards and be used according to good manufacturing practice.
Contaminants and Safety Requirements
The product must comply with strict safety criteria:
Microbiological limits as per GSO standards
Maximum limits for veterinary drug residues
Maximum pesticide residue limits
This ensures consistency with regional food safety frameworks and Codex-aligned contaminant controls.
Labelling Requirements
Mandatory labelling elements include:
Product name based on composition (e.g., skimmed, partly skimmed, high-fat)
Declaration of milk fat content
Declaration of milk protein content (percentage or per serving)
Compliance with general GSO labelling and nutrition claim standards
Special provisions also apply to non-retail packaging.
Packaging, Storage, and Handling
Products must be packaged in compliant food-grade materials
Storage must follow GSO requirements for dry and packaged foods
Transport and handling must ensure product integrity and safety
Manufacturers must ensure compliance with halal, safety, and contaminant limits