##  [GSO Issues Draft Technical Regulation for Sweetened Condensed Milk.](/index%2Ephp/consumer-industry-news/gso-issues-draft-technical-regulation-for-sweetened-condensed-milk) 

March 26, 2026

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



Source

[https://www.epingalert.org/en/Search/Index?freeText=food&distributionDateFrom=2…](https://www.epingalert.org/en/Search/Index?freeText=food&distributionDateFrom=2026-03-24&viewData=G%2FTBT%2FN%2FARE%2F699%2CG%2FTBT%2FN%2FBHR%2F777%2CG%2FTBT%2FN%2FKWT%2F761%2CG%2FTBT%2FN%2FOMN%2F600%2CG%2FTBT%2FN%2FQAT%2F751%2CG%2FTBT%2FN%2FSAU%2F1434)

 

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