STANDARD FOR CREAM AND PREPARED CREAMS

CXS 288-1976

Formerly CODEX STAN A-9-1976. Adopted in 1976. Revised in 2003, 2008.

Amended in 2010, 2018, 2022.
CXS 288-1976 2

2022 Amendment

The following amendment was made to the text of the standard following decisions taken at the forty-fifth
session of the Codex Alimentarius Commission in December 2022.

Page Location Text in previous version Text in amended version

9 Section 7.3 Information required in Section 7 of this Standard The labelling of non-retail containers should be in
Labelling of and Sections 4.1 to 4.8 of the General Standard accordance with the General Standard for the
non-retail for the Labelling of Prepackaged Foods (CXS 1- Labelling of Non-Retail Containers of Foods (CXS
containers 1985), and, if necessary, storage instructions, shall 346-2021).
be given either on the container or in
accompanying documents, except that the name
of the product, lot identification, and the name and
address of the manufacturer or packer shall
appear on the container. However, lot identification
and the name and address of the manufacturer or
packer may be replaced by an identification mark
provided that such a mark is clearly identifiable
with the accompanying documents.
 CXS 288-1976 3

1. SCOPE
This standard applies to cream and prepared creams for direct consumption or further processing as defined
in Section 2 of this standard.
2. DESCRIPTION
2.1 Cream is the fluid1 milk product comparatively rich in fat, in the form of an emulsion of fat-in-skimmed milk,
obtained by physical separation from milk.
2.2 Reconstituted cream is cream obtained by reconstituting milk products with or without the addition of potable
water and with the same end product characteristics as the product described in Section 2.1.
2.3 Recombined cream is cream obtained by recombining milk products with or without the addition of potable
water and with the same end product characteristics as the product described in Section 2.1.
2.4 Prepared creams are the milk products obtained by subjecting cream, reconstituted cream and/or recombined
cream to suitable treatments and processes to obtain the characteristic properties as specified below.
2.4.1 Pre-packaged liquid cream is the fluid1 milk product obtained by preparing and packaging cream,
reconstituted cream and/or recombined cream for direct consumption and/or for direct use as such.
2.4.2 Whipping cream is the fluid1 cream, reconstituted cream and/or recombined cream that is intended for
whipping. When cream is intended for use by the final consumer the cream should have been prepared in a
way that facilitates the whipping process.
2.4.3 Cream packed under pressure is the fluid1 cream, reconstituted cream and/or recombined cream that is
packed with a propellant gas in a pressure-propulsion container and which becomes Whipped Cream when
removed from that container.
2.4.4 Whipped cream is the fluid1 cream, reconstituted cream and/or recombined cream into which air or inert gas
has been incorporated without reversing the fat-in-skimmed milk emulsion.
2.4.5 Fermented cream is the milk product obtained by fermentation of cream, reconstituted cream or recombined
cream, by the action of suitable micro-organisms, that results in reduction of pH with or without coagulation.
Where the content of (a) specific micro-organism(s) is(are) indicated, directly or indirectly, in the labelling or
otherwise indicated by content claims in connection with sale, these shall be present, viable, active and
abundant in the product to the date of minimum durability. If the product is heat-treated after fermentation the
requirement for viable micro-organisms does not apply.
2.4.6 Acidified cream is the milk product obtained by acidifying cream, reconstituted cream and/or recombined
cream by the action of acids and/or acidity regulators to achieve a reduction of pH with or without coagulation.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Raw materials
All creams and prepared creams:
Milk, which may have been subjected to mechanical and physical treatments prior to cream processing.
Additionally, for creams made by reconstitution or recombination:
Butter2, milk fat products2, milk powders2, cream powders2, and potable water
Additionally, for prepared creams described in Section 2.4.2 through to Section 2.4.6:
The product that remains after the removal of milk fat by churning milk and cream to manufacture butter and
milk fat products (often referred to as buttermilk) and that may have been concentrated and/or dried.

1 Fluid means capable of pouring at temperatures above freezing.

2 For specification, see relevant Codex standard.
 CXS 288-1976 4

3.2 Permitted ingredients

Only those ingredients listed below may be used for the purposes and product categories specified, and only
within the limitations specified.
For use in products only for which stabilizers and/or thickeners are justified (see table in Section 4):
– Products derived exclusively from milk or whey and containing 35% (m/m) or more of milk protein of
any type (including casein and whey protein products and concentrates and any combinations thereof)
and milk powders: These products can be used in the same function as thickeners and stabilizers,
provided they are added only in amounts functionally necessary not exceeding 20 g/kg, taking into
account any use of the stabilizers and thickeners listed in Section 4.
– Gelatine and starch: These substances can be used in the same function as stabilizers, provided they
are added only in amounts functionally necessary as governed by good manufacturing practice taking
into account any use of the stabilizers/thickeners listed in section 4.
Additionally, for use in fermented cream, only:
– Starter cultures of harmless micro-organisms including those specified in Section 2 of the Standard for
Fermented Milks (CXS 243-2003).
Additionally, for use in fermented cream and acidified cream, only:
– Rennet and other safe and suitable coagulating enzymes to improve texture without achieving
enzymatic coagulation.
– Sodium chloride.
3.3 Composition
Milk fat: Minimum 10% (w/w)
Compositional modification below the minimum specified above for milk fat is not considered to be in
compliance with the Section 4.3.3 of the General Standard for the Use of Dairy Terms (CXS 206-1999).
4. FOOD ADDITIVES
Only those additives classes indicated in the table below may be used for the product categories specified.
Within each additive class, and where permitted according to the table, only those additives listed below may
be used and only within the limits specified.
Stabilizers and thickeners, including modified starches may be used singly or in combination, in compliance
with the definitions for milk products and only to the extent that they are functionally necessary, taking into
account any use of gelatine and starch as provided for in Section 3.2.

Additive functional class

Product category Stabilizers(a) Acidity Thickeners(a) Packing gases

regulators(a) and and propellants
emulsifiers(a)

Prepackaged liquid cream X X X –

(2.4.1):

Whipping cream (2.4.2): X X X –

Cream packed under X X X X

pressure (2.4.3):

Whipped cream (2.4.4): X X X X

Fermented cream (2.4.5): X X X –

CXS 288-1976 5

Acidified cream (2.4.6): X X X –

(a)
These additives may be used when needed to ensure product stability and integrity of the emulsion, taking
into consideration the fat content and durability of the product. With regard to the durability, special
consideration should be given to the level of heat treatment applied since some minimally pasteurized products
do not require the use of certain additives.
X The use of additives belonging to the class is technologically justified.
– The use of additives belonging to the class is not technologically justified.

INS no. Name of additive Maximum level

Acidity Regulators

270 Lactic acid, L-, D- and DL- GMP

325 Sodium lactate GMP

326 Potassium lactate GMP

327 Calcium lactate GMP

330 Citric acid GMP

333 Calcium citrates GMP

500(i) Sodium carbonate GMP

500(ii) Sodium hydrogen carbonate GMP

500(iii) Sodium sesquicarbonate GMP

501(i) Potassium carbonate GMP

501(ii) Potassium hydrogen carbonate GMP

Stabilizers and thickeners

170(i) Calcium carbonate GMP

331(i) Sodium dihydrogen citrate GMP

331(iii) Trisodium citrate GMP

332(i) Potassium dihydrogen citrate GMP

332(ii) Tripotassium citrate GMP

516 Calcium sulphate GMP

339(i) Monosodium dihydrogen phosphate

339(ii) Disodium hydrogen phosphate

1 100 mg/kg expressed as
339(iii) Trisodium phosphate
phosphorus
340(i) Potassium dihydrogen phophate

340(ii) Dipotassium hydrogen phosphate

CXS 288-1976 6

340(iii) Tripotassium phosphate

341(i) Calcium dihydrogen phophate

341(ii) Calcium hydrogen phosphate

341(iii) Tricalcium phosphate

450(i) Disodium diphosphate

450(ii) Trisodium diphosphate

450(iii) Tetrasodium diphosphate

450(v) Tetrapotassium diphosphate

450(vi) Calcium diphosphate

450(vii) Calcium dihydrogen diphosphate

451(i) Pentasodium triphosphate

451(ii) Pentapotassium triphosphate

452(i) Sodium polyphosphate

452(ii) Potassium polyphosphate

452(iii) Sodium calcium polyphosphate

452(iv) Calcium polyphosphate

452(v) Ammonium polyphosphate

400 Alginic acid GMP

401 Sodium alginate GMP

402 Potassium alginate GMP

403 Ammonium alginate GMP

404 Calcium alginate GMP

405 Propylene glycol alginate 5 000 mg/kg

406 Agar GMP

407 Carrageenan GMP

407a Processed euchema seaweed (PES) GMP

410 Carob bean gum GMP

412 Guar gum GMP

414 Gum arabic (Acacia gum) GMP

415 Xanthan gum GMP

CXS 288-1976 7

418 Gellan gum GMP

440 Pectins GMP

460(i) Microcrystalline cellulose (Cellulose gel) GMP

460(ii) Powdered cellulose GMP

461 Methyl cellulose GMP

463 Hydroxypropyl cellulose GMP

464 Hydroxypropyl methyl cellulose GMP

465 Methyl ethyl cellulose GMP

466 Sodium carboxymethyl cellulose (Cellulose GMP

gum)

472e Diacetyltartaric and fatty acid esters of 5 000 mg/kg

glycerol

508 Potassium chloride GMP

509 Calcium chloride GMP

1410 Monostarch phosphate GMP

1412 Distarch phosphate GMP

1413 Phosphated distarch phosphate GMP

1414 Acetylated distarch phosphate GMP

1420 Starch acetate GMP

1422 Acetylated distarch adipate GMP

1440 Hydroxypropyl starch GMP

1442 Hydroxypropyl distarch phosphate GMP

1450 Starch sodium octenyl succinate GMP

Emulsifiers

322(i) Lecithin GMP

432 Polyixyethylene (20) sorbitan monolaurate

433 Polyixyethylene (20) sorbitan monooleate

1 000 mg/kg
434 Polyixyethylene (20) sorbitan monopalmitate

435 Polyixyethylene (20) sorbitan monostearate

 CXS 288-1976 8

436 Polyixyethylene (20) sorbitan tristearate

471 Mono- and diglycerides of fatty acids GMP

472a Acetic and fatty acid esters of glycerol GMP

472b Lactic and fatty acid esters of glycerol GMP

472c Citric and fatty acid esters of glycerol GMP

473 Sucrose esters of fatty acids 5 000 mg/kg

475 Polyglycerol esters of fatty acids 6 000 mg/kg

491 Sorbitan monostearate

492 Sorbitan tristearate

493 Sorbitan monolaurate 5 000 mg/kg

494 Sorbitan monooleate

495 Sorbitan monopalmitate

Packing gases

290 Carbon dioxide GMP

941 Nitrogen GMP

Propellant

942 Nitrous oxide GMP

5. CONTAMINANTS
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 193-
1995).
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.
6. HYGIENE
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).
7. LABELLING
In addition to the provisions of the General Standard for the Labelling of Pre-packaged Foods (CXS 1-1985)
and the General Standard for the Use of Dairy Terms (CXS 206-1999), the following specific provisions apply:
 CXS 288-1976 9

7.1 Name of the food

7.1.1 The name of the food shall be as specified in Section 2 of this standard, as appropriate and taking into account
section 7.1.3. However, “pre-packaged liquid cream” may be designated as “cream” and “cream packed under
pressure” may be designated by another descriptive term that refers to its nature or intended use or as
“Whipped Cream”. The term “prepared cream” should not apply as a designation.
The products covered by this standard may alternatively be designated with other names specified in the
national legislation of the country in which the product is manufactured and/or sold or with a name existing by
common usage, provided that such designations do not create an erroneous impression in the country of retail
sale regarding the character and identity of the food.
In addition, labelling statements, such as product designation of fermented creams and content claims, may
include reference to the terms “Acidophilus”, “Kefir”, and “Kumys”, as appropriate, provided that the product
has been fermented by the corresponding specific starter culture(s) specified in Section 2.1 of the Standard
for Fermented Milks (CXS 243-2003), and provided that the product complies with those compositional
microbiological criteria that are applicable to the corresponding fermented milk as specified in Section 3.3 of
that Standard.
7.1.2 The designation shall be accompanied by an indication of the fat content that is acceptable in the country of
retail sale, either as a numerical value or by a suitable qualifying term, either as part of the name or in a
prominent position in the same field of vision.
Nutrition claims, when used, shall be in accordance with the Guidelines for Use of Nutrition and Health Claims
(CXG 23-1997). For this purpose only, the level of 30% milk fat constitutes the reference.
7.1.3 Creams which have been manufactured by the recombination or reconstitution of dairy ingredients as specified
in Sections 2.2 and 2.3 shall be labelled as “Recombined cream” or “Reconstituted cream” or another truthful
qualifying term if the consumer would be misled by the absence of such labelling.
7.1.4 An appropriate description of the heat treatment should be given, either as part of the name or in a prominent
position in the same field of vision, if the consumer would be misled by the absence of such labelling.
When reference is made in the labelling to the type of heat treatment(s) applied, the definitions established by
the Codex Alimentarius Commission shall apply.
7.2 Declaration of milk fat content
The milk fat content shall be declared in a manner acceptable in the country of sale to the final consumer,
either as (i) a percentage of mass or volume, (ii) in grams per serving as qualified in the label, provided that
the number of servings is stated.
Where the fat content of the product is indicated by a numerical value in accordance with Section 7.1.2, such
indication may constitute the fat declaration, provided that the indication includes any additional information as
required above.
7.3 Labelling of non-retail containers
The labelling of non-retail containers should be in accordance with the General Standard for the Labelling of
Non-Retail Containers of Foods (CXS 346-2021).
8. METHODS OF SAMPLING AND ANALYSIS
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.