,The GCC Standardization Organization has published a Final Draft Gulf Technical Regulation (GSO 2296:2025) for evaporated milk, marking a significant step toward harmonizing dairy standards across the Gulf Cooperation Council (GCC) region. The draft, prepared by Technical Committee TC05, is aligned with Codex Standard CXS 281:2023 and has been circulated for final comments prior to formal adoption.
Scope and Regulatory Objective-The proposed regulation applies to evaporated milk intended for direct human consumption or further processing. It establishes harmonized requirements covering:
Composition and product classification
Permitted ingredients and additives
Contaminants and safety criteria
Labelling and packaging requirements
The initiative reflects GSOs objective to ensure product consistency, consumer protection, and alignment with international food standards.
Product Definition and Types-Evaporated milk is defined as a product obtained by partial removal of water from milk through heat or equivalent processes, while maintaining its essential composition.
The regulation recognizes the following product categories:
1.Evaporated milk (standard)
2.Skimmed evaporated milk
3.Partly skimmed evaporated milk
4.High-fat evaporated milk
Key Composition Requirements (Values)
a) Standard Evaporated Milk
Milk fat: ? 7.5% (w/w)
Total solids: ? 25% (w/w)
Milk protein in non-fat solids: ? 34%
b)Skimmed Evaporated Milk
Milk fat: ? 1%
Total solids: ? 20%
Milk protein in non-fat solids: ? 34%
c)Partly Skimmed Evaporated Milk
Milk fat: >1% and 7.5%
Total solids: ? 20%
Milk protein in non-fat solids: ? 34%
d)High-Fat Evaporated Milk
Milk fat: ? 15%
Non-fat solids: ? 11.5%
Milk protein in non-fat solids: ? 34%
Permitted Ingredients
The regulation allows the use of:
1.Milk, milk powder, cream, and milk fat products
2.Drinking water
3.Sodium chloride
4.Permitted flavourings
5.Vitamins and minerals
6.Protein standardization may be achieved using:Milk retentate, Milk permeate, Lactose
Only specific functional classes of additives are permitted, where technologically justified:
Acidity regulators
Emulsifiers
Stabilizers
Thickeners
These must comply with GSO additive standards and be used in accordance with good manufacturing practice (GMP).
Contaminants and Safety Requirements
The draft sets strict safety conditions requiring compliance with:
Microbiological criteria
Maximum limits for veterinary drug residues
Maximum pesticide residue limits
These provisions ensure consistency with GCC food safety frameworks and Codex-aligned risk management principles.
Labelling Requirements
Mandatory labelling provisions include:
1.Product name based on fat category (e.g., skimmed, partly skimmed, high-fat)
2.Declaration of milk fat content
3.Declaration of milk protein content (percentage or per serving)
4.Compliance with general GSO labelling and nutrition declaration standards
Specific requirements are also defined for non-retail packaging.
Packaging, Storage, and Handling
Products must be packed in compliant food-grade packaging
Storage must follow GSO requirements for dry and packaged foods
Transport and handling must ensure product safety and integrity