التقييس لدول مجلس التعاون لدول الخليجالعربية  هيئة  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
 
 
 
 
 
 
 
GSO 1320/2014  (E) 
 
 
 
 
الحلوى الطرية 
Soft candy 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ICS : 67.180    
 
 
 
 
 
 
Soft candy 
 
 
 
 
 
 
 
 
 
 
 
Date of GSO Board of Directors' Approval   : 12/01/1436h(05/11/2014) 
Issuing Status  : Technical regulation  
 
 
 
 
 
 
 
 
 
 
 GSO 1320/2014  GSO STANDARD  
 
 
1 
 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 issu e 
Gulf Standards /Technical regulations through specialized technical committees (TCs).  
GSO through the technical program of committee TC No (5) "Technical committee for 
standards of food and agriculture products" has updated the GSO Technical regulation  No. : 
GSO 1320 /2009  "Soft candy " The Draft Technical regulation  has been prepared by Sultanate 
of Oman  .  
This Technical regulation  has been approved by GSO Board of Directors in its meeting 
No.(20), held on 12/01/1436h(05/11/2014) , The approved standard wi ll replace and supersede 
the standard No. GSO 1320/2009   .  
 GSO 1320/2014  GSO STANDARD  
 
 
2 
 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 15 0 ““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”.  
3-  DEFINITIONS 
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.  
 GSO 1320/2014  GSO STANDARD  
 
 
3 
 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 p roportions 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 offer ed 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.  
4-  REQUIREMENTS 
4.1  General requirements 
 The following requirements shall be met in soft candy: 
4.1.16  All  materials  used  shall  comply  with  the  relevant  GSO  standards  for  each 
material. 
4.1.16  The product shall be be prepared accourding to hygienic conditions stated in the 
GSO standard  mention in item (2.4).  
4.1.16  It shall be clean and free from foreign matter. 
 GSO 1320/2014  GSO STANDARD  
 
 
4 
 4.1.16  It shall have acceptable taste and distinctive type.  
4.1.16  It shall be free from pork products and its derivatives. 
4.1.16  It shall be free from ethanol  
4.1.16  It shall be free from rancidity and undesirable smell..  
4.1.16  It shall be free from insects and their fragments. 
4.1.16  It shall have a suitable colour, proper texture, uniform shape without b eing melted 
or attached with itself or with outer wrap. 
4.1.16  In case of stuffed types ,the percentage of stuffed  shall be in limit 20%  
4.1.16  In case of cover the product with chocolate , the percentage o f chocolate shall be 
in limit 30%.  
4.1.16  Total Ash shall not be exceed  2%.  
4.1.16  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.  
4.1.16  Health properties  
4.1.14.1      Food Additives   
 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.  
4.1.14.2  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 
4.1.14.3 Aflatoxin shall not exceed the limits mentioned  in GSO standards mentioned in item    
(2.13)  
4.1.14.4 Microbiological p roperties  
4.1.14.4.1 Microbiological limits for soft candy  shall be according to the following table:  
 
 GSO 1320/2014  GSO STANDARD  
 
 
5 
 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 th an m and below the value of M.  
 M = The maximum criterion value that should not achieved or exceeded any of n   
 units.  
4.1.14.4.2 Criteria of Technical Conformity: Sample are considered unacceptable in the    
   following cases:  
- When the microbiological criterion va lue 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.  
4.1.14.4.3    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.  
4.1.15  Candy manufactured or mainly directed to children must comply with t he 
following:  
4.1.15.1   Candy shall not be prepared in  shapes that help to the wrong behaviour or 
dangerous  practices such as sharp, edged, frightening and disgusting machinery.  
4.1.15.2    The consumption manner shall be easy and does not lead to an incre ase the 
probability of contamination.  
 
4.1.16  Properties indicative of quality:  
Type  Water  
Minimum 
limit  Protein  
Minimum 
limit  Fat 
Minimum limit  Carbohydrate  
Minimum 
limit  Total sugers  
Minimum 
limit  
caramel  6 6 21 65 58 
Marshmallow  15   85 50 GSO 1320/2014  GSO STANDARD  
 
 
6 
 Type  Water  
Minimum 
limit  Protein  
Minimum 
limit  Fat 
Minimum limit  Carbohydrate  
Minimum 
limit  Total sugers  
Minimum 
limit  
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 t otal 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 determinatio n: 
 It  shall be determined according to the GSO standard mention ed in( 2.7). 
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).  GSO 1320/2014  GSO STANDARD  
 
 
7 
 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 
 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).  GSO 1320/2014  GSO STANDARD  
 
 
8 
 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.  
8.6 Determining the ages excluded from consumption with  clear words such as "not 
intended for children under the age of (. ....)" if the nature of the candy is dedicated to a 
particular age.