العربية الخليج لدول التعاون ﺱﻠﺠﻤ لﻭلد التقييس  ﺔﺌﻴﻫ 
GCC STANDA RDIZATION ORG ANIZATION (GSO) 
 
 
 
 
 
 
 
 
 
 
Final  Draft  
  
 
 
 
GSO 05/ FDS 1320/2013  
 
 
 
 
 
 
الحلوى الطرية  
SOFT CAND Y 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Prepared By  
GSO Technical Committee for standards of food and agriculture products  
 
 
This document is a draft GSO Standard circulated for comments. It is, 
therefore, subject to alteration and modification and may not be referred to 
as a GSO Standar d until approved by GSO Board Of Directors  
 
 
 
  
 
 
 
 
 
 
 
 
 
 
SOFT CAND Y 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Date  of GSO  Board of Directors Approval :   
Issuing Status :  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Foreword  
 
GCC Standardization Organization (GSO) is a regional Organization which consists of 
the National Standards Bodies of GCC member States. One of GSO main functions is to 
issue Gulf Standards /Technical regulations through specialized technical committees 
(TCs).  
 
GSO through the technical program of committee T C No. 5 "Gulf   technical committee 
for standards of food and agriculture products has been renew Gulf Standards 
No.1320/2009 by Sultanate of Oman.  
 
This standard has been approved as a Gulf (Standard / Technical Regulation)  by GSO 
Board of Directors  in its meeting No.(       ),held on      /    /            H ,     /     /       G. The 
approved standard will replace and supersede the GSO standard No. (1320/2009  ).    GSO STANDA RD GSO 1320 / 2013 
4  
  
 
SOFT CAND Y 
 
 
1- SCOPE AND FIELD  OF APPLICATION  
 
This standard is concerned with the following types of soft candy: toffee, Turkish 
delight, nougats, fondant, marshmallow, fudge, fruit pastes which has not been 
issued  by an independent  Specification  (excluding  chewing gum, chocolate types 
and western and orient sweets). 
 
2- COMPLEMENTARY REFERENCES 
 
2.1 GSO 9 (Labelling of Prepackaged Foods ). 
 
2.2 GSO 16 (Physical and Chemical Methods  of Testing  for Edible  Oils and Fats). 
 
 
2.3 GSO 20  (Methods  of Test for the Determination of Cont aminating Metallic 
Elements in Foodstu ffs). 
 
2.4 GSO 21   (Hygienic Regulations  for Food Plants and Their Personn el). 
 
2.5 GSO 23 (Methods  of Test for Colou ring Matter Used in Foodstu ffs). 
 
2.6 GSO 150 ““Expiration Periods of Food Products - Part 1”  
 
2.7 GSO 134  (Methods  of Test for Sugar - Physical and Chemical Methods ).  
2.8 GSO ISO 2448  : 2007  (Fruit and Vegetable Products - Determination of Ethanol 
2.9 GSO 262 (Methods  of Test for Hard Candy). 
 
2.10 GSO 263  (Hard Candy). 
 
2.11 GSO ISO 6579:2007 “Microbiology of food and animal feeding stuffs – Horizontal 
method for the detection of Salmonella spp”.  
 
2.12 GSO ISO 4832:2010 “Microbiology of food and animal feeding stuffs – horizontal 
method for the enumeration of coliforms – colony count technique”.  
 
2.13 GSO 841 “Maximum limits of mycotoxins permitted in foods and animal feeds -                 
aflatoxins.    
 
2.14 GSO 842/1997  “Microbiolo gy - General Guide for the  Enumeration of Yeasts and 
Moulds  - Colony  Count  Technique  at 25oC”. 
 
2.15 GSO 1306  “Methods  of Microbiolo gy Testing  of Plant Baby Foods ”. 
 
2.16 GSO Standard ON “Methods  of Test for Edible  Starch”. 
 
2.17 GSO Standard ON “Testing  for Pork Fat in Food Products”. 
 
2.18 CAC 192  witch adopted by GCC  “ General standards for food additives”.  
 GSO STANDA RD GSO 1320 / 2013 
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3- DEFINITIO NS 
 
3.1 Soft candy 
 
The product of cooked sucrose and glucose with option al materials  (item 4.1.13)  
according to types and good manufacturing practices.  
 
3.2 Toffee 
 
The product of cooked sucrose and glucose with known ratios of milk or milk 
products or some  fats with option al materials  (item 4.1.13)  according to 
types and good manufacturing practices , then cooled and shaped. 
 
3.3  Caramel 
 
                    Chewing Candy  with Lin and Rubber strength , resulting  from  the cooking  of  
                    sucrose  and glucose  in certain  proportions  with dietary  fat and option al materials  
                   (item 4.1.13)  according to types and good manufacturing practices  
 
3.4 Marshmallow 
 
The product of cooked sucrose and glucose under defined temperature with 
aerated agent such as albumin  or modi fied proteins or gelatin with option al 
materials  (item 4.1.13)  according to types and good manufacturing 
practices , flavoring and colouring and taste  materials according to good 
manufacturing practices. Candy shaped and cut to different forms and offered by 
suger or starch or both and final product may cover by chocolate.  
 
 
3.5 Fondant 
 
The product of cooked mixture of sucrose and glucose with or without  invert 
sugar and water, flavouring and colouring materials, some  nuts,  few of albumin  or 
gelatin or glycerine, added under defined temperature in open pans to allow it to 
mix with air, and shaped into different forms. Some  is filled with fruit pastes or 
marmalade. 
 
3.6 Fudge 
 
It is as fondant (item 3.5) but contains milk fat or some  dietary  fats. 
 
3.7 Turkish delight 
 
The product of cooked sucrose and glucose with starch and some  acids (citric acid 
or tartaric acid). Flavouring and colouring materials, some  fillings such as nuts 
and dried fruits are added according to good manufacture practices.  
 
3.8 Fruit pastes 
 
The product of cooked fruit cores with the following: sucrose, glucose, pectin, 
citric acid, flavouring materials according to good manufacture practices.  
 
 
 GSO STANDA RD GSO 1320 / 2013 
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4- REQUIREMENTS 
 
4.1 General requirements 
 
The following requirements shall be met in soft candy: 
 
4.1.1 All  materials  used  shall  comply  with  the  relevant  GSO  standards  for  each 
material. 
 
4.1.2 The product shall be be prepared accourding to hygienic conditions stated in the 
GSO standard  mention in item (2.4).  
 
4.1.3 It shall be clean and free from foreign matter. 
 
4.1.4 It shall have acceptable taste and distinctive type.  
 
4.1.5 It shall be free from pork products and its derivatives. 
 
4.1.6 It shall be free from ethanol  
 
4.1.7 It shall be free from rancidity and undesirable smell. . 
 
4.1.8 It shall be free from insects and their fragments. 
 
4.1.9 It shall have a suitable colour, proper texture, uniform shape without b eing melted 
or attached with itself or with outer wrap. 
 
4.1.10  In case of stuffed types ,the percentage of stuffed  shall be in limit 20%  
 
4.1.11  In case of cover the product with chocolate , the percentage of chocolate shall be 
in limit 30%.  
 
4.1.12  Total Ash shall not be exceed  2%. 
 
4.1.13  The following Optional materials are permitted to be add:  
 
 
-        Organic acids or their derivatives (cream of tartar - citric acid - tartaric acid - 
       malic acid fumaric acid - lactic acid or any suitable acid substance);  
-       Vitamins.  
-       Chocolates.  
-       Vanilla.  
-       Aromatic water.  
-       Honey .  
-       Nuts.  
-       Starch and talcum  powder.  
 
 
4.1.14  Health properties  
4.1.14.1      Food Additives   
 GSO STANDA RD GSO 1320 / 2013 
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 Its only allowed to used food additives meniones in international codex 
standard which mentioned in item )  2.18 ) on food category 05.0 and 
05.2 with the limits, and additives mentioned in table (3) according to 
good manufacturing practices.  
14.1.14.2     Cont aminating metallic elements content shall not exceed the following:     
                     Arsenic   :    0.5 ppm 
Lead : 1.0 ppm 
Copper : 2.5 ppm 
Zinc         :   2.5 ppm 
 
14.1.14.3     Aflatoxin shall not exceed the limits mentioned  in GSO standards mentioned in item    
    (2.13)  
 
14.1.14.4    Microbiological properties  
 
14.1.14.4.1   Microbi ological limits for soft candy  shall be according to the following table:  
 
Microbes  Limit per ml or gram  
n c m M 
Yeast and moulds  5 2 100 1000  
Bacteria total count  5 2 1000  10000  
Staphylococcus aureus  5 2 100 1000  
Salmonella  5 0 0 0 
Escherichia coli  5 0 0 0 
  
n = Number of sample units to be examined.  
m = Value or level of microbiological criterion to be met in the food product.  
c = The  maximum number of sample units allowed to have a microbiological  
criterion value greater than m and below the value of M.  
M = The maximum criterion value that should not achieved or exceeded any of n   
units.  
 
14.1.14.4.2  Criteria of Technical Conformity: Sample are considered unacceptable in the    
  following cases:  
-        When the microbiological criterion value exceeds M in one or more sample units  n.   
-               If the number of marginally acceptable samples is higher than c value set in the      
                sampling plan.  
 
 14.1.14.4.3    Test shall be carried out on one sample and if the microbiological criterion  
                          showed 80% form the maximum allowable level (M) the test shall be carried out  
                       again according to the number of the samples stated in the standard.  
 GSO STANDA RD GSO 1320 / 2013 
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4.1.15  Properties indicative of quality:  
 
Type   Water  
Minimum 
limit  Protein  
Minimum 
limit  Fat 
Minimum 
limit  Carbohydra
te  
Minim um 
limit  Total 
sugers  
Minimum 
limit  
caramel  6 6 21 65 58 
Marshmallow  15   85 50 
Fondant 
 6   95 10 
Fudge with 
vanilla  7 3 13 77 70 
Fudge with 
chocolate  21 4 8 65 33 
Turkish delight  20    60 
Fruit pastes  6  10  45 
Toffee  8  30% (types 
made from 
laban)  
5% ( types 
added to it 
reduction 
materials)   65 
 
 
Glucose percentage shall not exceed 50% of total sugars.  
 
*Gelatin , starch and Arabic gum shall not be less than 50%.  
 
 
 
5         SAMPLING 
 
Sampling  shall be carried out according to the GSO standard mention ed in (2.10). 
 
6        METHO DS OF TEST  
 
6.1 Tests 
 
6.1.1 Sensory evaluation 
 
It shall be evaluated according to the GSO standard mention ed in( 2.9) 
 
6.1.2 Detection of foreign matters 
 
It shall be detected according to the GSO standard mention ed in( 2.9). 
 
6.1.3 Moistu re determination 
 
It shall be determined according to the GSO standard mention ed in (2.7). 
 
6.1.4 Sugars determination:  
It  shall be determined according to the GSO standard mention ed in( 2.7). 
 GSO STANDA RD GSO 1320 / 2013 
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 6.1.5 Determination of contaminating elements: 
 It shall be determined according to the GSO standard mention ed in( 2.3). 
 
6.1.6 Determination of starch 
 
 
It shall be determined according to the GSO standard mention ed in (2.16). 
 
6.1.7 Determination of non-organic matters 
 
Talcum powder: It shall be calculated by the difference in ash determination by 
adding  dilute  hydrochloric acid to the ash then ash again. In case talcum powder is 
present, the ratio of soluble ash in the acid be high. 
 
6.1.8 Detection of colouring matter 
 
                Detection shall be carried out according to the GSO standard mention ed in ( 2.5). 
 
6.1.9 Detection of rancidity 
 
               It shall be carried out according to the GSO standard mention ed in (2.2). 
 
6.1.10  Detection of pork fat 
 
It shall be carried out according to the GSO standard mention ed in ( 2.17). 
 
6.1.11  Detection of ethanol 
 
It shall be carried out according to the GSO standard mention ed in (2.8). 
 
6.1.12  Detection of salmon ella 
 
It shall be carried out according to the GSO standard mention ed in (2.11).  
 
6.1.13  Determination of yeasts and moulds  
 
It shall be carried out according to the GSO standard mention ed in ( 2.14).  
 
6.1.14  Determination of total count of bacteria 
 
It shall be determined according to the GSO standard mention ed in (2.15).  
 
6.1.15  Detection of coliform bacteria 
 
It shall be carried out according to the GSO standard mention ed in (2.12).  
 
 
6.2 Tests shall be carried out on the representative sample  taken according to 5 to 
determine  its compli ance with all the items of this standard. 
 
 
7 PACKAG ING, TRANSPORTATION  AND STO RAGE 
 
7.1 Packaging 
 
The product shall be packed in clean, suitable, sound, moistu re proof, and well sealed 
containers that have no effec t on product properties. 
 
7.2 Transpo rtation GSO STANDA RD GSO 1320 / 2013 
1
0  
  
Transpo rtation shall be carried out in such a way as to protect the product from 
mechanical damage and contamination. 
 
 
7.3 Storage 
 
The product shall be stored under suitable condit ions in ventilated stores. 
 
8 LABELLI NG 
 
Without  prejudice to the provisions  of the GSO standard mention ed in )2.1( and )2. 6( 
the following sh all be declared on the label of the product:  
 
8.1 Name of food: soft candy  
8.2 Candy type according to item (4).  
8.3 Food additiv es (if used). 
8.4 Nutritional Facts ( if the covers size no allow ,then its written in the outer container).  
8.5 Not be placed on the packaging  or candy covers  any graphics or pictures  or phrases that  are      
     incompatible  with the values  Religious and moral .