هيئة التقييس لدول مجمس التعاون لدول الخميج العربية  
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)  
 
 
 
 
 
Final draft 
 
 
 
GSO 5/ FDS  1057 / 2012 (E)  
  
 
 
مركـزات الطماطـم  المصنعة  
PROCESSED  TOMATO CONCENTRATES  
 
 
 
 
 
 
 
Prepared by:  
 Gulf technical committee for sector  standards of Food and agriculture productsThis 
document is a draft Gulf standard circulated for comments, it is therefore, subject to 
alteration and modification, and may not be referred as a Gulf standard, until approved 
by the Board of Directors.  
 
 
ICS: 67.080  
 
 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 techn ical committees (TCs).  
 
GSO through the technical program of committee TC No 5 " " Gulf technical 
committee for standards of food and agriculture products  " has updated the GSO 
Standard No. : 1057:2002  / " PROCESSED  TOMATO CONCENTRATES"  . The 
Draft Standard  has been prepared by ( Kingdom of Saudi Arabia ).  
  
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. (       /      ).     
  
 
 
 
 
 
 
 
 
 
 
PROCESSED  TOMATO CONCENTRATES  
 
 
 
 
 
 
 
 
 
Date of GS O Board of Directors ’ Approval  :  
Issuing  Status  : Technical  Regulation  GSO  STANDARD  GSO 1057 / 20 12 
 
1 PROCESSED  TOMATO CONCENTRATES  
 
1. SCO PE   
 The standard is concerned with  processed  tomato concentrates  and offered for 
direct consumption, including for catering purposes or for repacking if required  
 The Standard does not include products that contain seeds and skins  and it does 
not include  tomato (ketchup ), tomato sauce or similar products, which are highly 
seasoned products of varying concentrations, containing ingredients such as 
pepper, onions vinegar, sugar etc. in quantities materially alter the flavour, aroma 
and taste of the tomato c omponent.  
2. COMPLEMENTARY REFERENCES  
2.1 GSO 9 “Labelling of Prepackaged Foods”.  
2.2 GSO 20 “Methods for the determination of contaminating Elements in Food 
Stuffs”.  
2.3 GSO 21 “Hygienic Regulations for Food Plants and Thier Personnel”.  
2.4 GSO 22 “Methods of Test for Colouring Matter Used in Food Stuffs”.  
2.5 GSO 150 “Expiraiton Periods of Food Products – Part 1”.  
2.6 GSO 244 “Methods of Test for Vegetables Fruits and Their Products     Part 1: 
Organoleptic Examination Determ ination of Net Weight and Drained Weight, 
Determination of Apparent Viscosity, Determination of Head Space, 
Determination of Extraneous Matter and Defective Fruits”.  
2.7 GSO ISO 1842 “Fruit and Vegetable Products Determination of pH”.  
2.8 GSO 382 „Maximum Limits for Pesticide Residues in Agricultural Food Products – 
Part 1”.  
2.9 GSO 383 “Maximum Limits for Pesticide Residues in Agricultural Food Products 
– Part 2”.  
2.10 GSO 1016  “Microbiological Criteria for Foodstuffs – Part 1”.  
2.11 GSO ISO 762  “Fruit and vegetable products – Determination of mineral impurities 
content”.  
2.12 GSO ISO 2173 “Fruit and Vegetable Products – Determination of Soluble Solids 
Content - Refractometric Method”.  
2.13 GSO 1287 “Method for sampling for Canned Fru its and Vegetable Products”.  
2.14 GSO Standard ON “Method for Determination of Pesticide Residues in 
Agricultural Food Products”.  
2.15 GSO 1794 “ The wo piece steel round cans used for canning food -stuffs”.  GSO  STANDARD  GSO 1057 / 20 12 
 
2 2.16 GSO GSO 1791 “Three piece steel round cans us ed for canning food stuffs”.  
2.17 GSO 988.“  Limits of radionativity levels permitted in foods stuff part - 1”. 
2.18 GSO 99 8“METHOD FOR DETECTION OF PERMISSIBLE RADIONUCLIDES 
LIMITS IN FOOD PART 1: GAMMA SPECTROMETRY ANALYSIS A – Cs – 
134, Cs – 137”.  
2.19 GSO 1843 " Food Grade Salt ".  
2.20 GSO 1694  " GENERAL PRINCIPLES OF  FOOD HYGIENE " .  
2.21 GSO CAC 193 “General Standard for contaminants & toxins in food”.  
2.22 GSO 839  “Food Packages Part 1 – General Requirements”.  
3. DEFINITIONS  
3.1 Processed  tomato conce ntrates : A product prepared by co ncentration the liquid 
obtained form  substantially sound mature red tomatoes 
(Lycopersicon/Lycopersicum esculentum P. Mill)  after removal of skins, seeds 
stems and other coarse substances in the finished products. It contai ns not less 
than 7% natural tomato  soluble solids1, but not dehydrated to a dry powder 
or flake form,  water  and salt (sodium chloride) and seasoning ingredients stated in 
this standard may be added  item 4.10 . The products are preserved by any suitable 
mean s of presevations.  
3.1.1 Tomato puree: A  processed  tomato concentrate product (3.1) packed in a hygienic 
suitable containers and containing from 7 % to less than 24 %  natural tomato soluble 
solids.  
3.1.2 Tomato paste: A  processed  tomato concentrate produc t packed in a hygienic suitable 
containers and containing not less 24% natural tomato solids soluble.  
4. REQUIREMENTS  
 The following requirements shall be met in tomato concentrates:  
4.1 It shall be completely free from pig products or its derivatives.  
4.2 All raw materials used in the Processing of the product shall be in compliance with 
relevant GSO  standard.  
4.3 The product shall be processed in hygienic plants complying  with GSO standards 
(items 2. 3 and 2. 20). 
4.4 It shall be prepared from the tomato li quid or any combination from  it and one of 
the following liquid.  
4.4.1  The liquid obtained from  residue left from preparing such tomatoes for canning.  
                                                        
1 The concentrations are measured on the product without added salt  GSO  STANDARD  GSO 1057 / 20 12 
 
3 4.4.2  The liquid obtained from  the residue left from partial extraction of such tomatoes 
juice.  
4.5 Almos t free from defects as dark specks, scale or their particles, seeds or their 
particles , or other similar substance other than seasoning or flovouring ingredients 
stated in item 4.10.  
4.6 It shall have a good consistency and homogeneity and  free from lumps.  
4.7 When the product is diluted with water to reach a concentration of approximately 
7% natural tomato soluble solids, the product shall have a good taste, a 
characteristic odor and flavor, free from bitter or burnt taste or any objectionable 
flavor.  
4.8 When the product is diluted with water to reach a concentration of approximately 
7% natural tomato soluble solids, the product shall have a bright typical red color 
of tomato products. And when the product is packed in glass c ontainers it shall not 
show discoloration in the neck of this containers.  
4.9 The mineral impurity2 content shall not exceed 0.1% of the natural total soluble 
solids content  
4.10 Addition of the following seasoning or flavouring is permitted:  
 Salt, natura l vegetable products (basil leaf, onions, etc), Lemon juice (single 
strength or concentrated) used as an acidulant.  
4.11 Addition of sugar, sweeteners  (Sugar substitutes)  or any colouring or thickening 
agents to the products is not permitted.  
4.12 Permitte d additives  
4.12.1  pH Regulating agents may be added to maintain the pH be below 4.6  
 
 
                                                        
2 Sand, soil and any other impurities insoluble in hydrochloric acid.   INS No.  Name of the Food Additive  Maximum Level  
330 Citric Acid  GMP  
331(i)  Sodium dihydrogen citrate  
331(iii)  Trisodium citrate  
332(i)  Potassium dihydrogen cit rate  
332(iii)  Tripotassium citrate  
333 Calcium citrates  
270 Lactic acid    1%  of the natural total soluble solids content  GSO  STANDARD  GSO 1057 / 20 12 
 
4 4.13 Contamination  
The toxins and contaminants limits shall not exceed those stated in GSO standards 
stated in item ( 2.21 ). 
4.14 The limits of pesticide residues shall not exceed those stated in GSO  standards 
(items 2.8 and 2.9).  
4.15 The microbilogical limits shall be according to GSO  standard (item 2.10).  
4.16 The levels of radioactivity shall not exceed those stated in GSO standard (item 
2.17). 
5. SAMPLING  
 Samples shall be taken according to the GSO  standard (item 2.13) .  
6. METHODS OF TESTING AND TESTS  
6.1 Method of testing  
6.1.1  Determination of soluble solids shall be carried out according to GS O Standard  
(item 2.12).  
6.1.2  Determination of mineral impurities shall be carried out according to GS O 
Standard (item 2.11)  
6.1.3  Determination of contaminating elements shall be carried out according to GS O 
Standard  (item 2.2).  
6.1.4  Determination of artificial colour shall be  carried out according to GS O Standard  
(item 2.4)  
6.1.5  Determination of extraneous matter shall be carried out according to GS O 
Standard  (item 2.6).  
6.1.6  Determination of the pH shall be carried out according to GS O Standard  (item 
2.7). 
6.1.7  Determinat ion of the limits of pesticide residues shall be carried out according to 
GSO Standard  (item 2.14).  
6.1.8  Detection of limits of radioactivity shall be carried out according to GS O Standard  
(item 2.1 8). 
6.2 Tests  
 Representative samples drawn according to item (5), shall be tested to determine 
its compliance with limits of this standard.  
7. PACKAGING TRANSPORTATION AND STORAGE  
 The following requirements shall be followed during packaging, transportation and 
storage:  GSO  STANDARD  GSO 1057 / 20 12 
 
5  
 
7.1 Packaging  
 Without prejudice to t he provisions of GSO  stand ards mentioned in items 2.22 the 
following shall be met:  
7.1.1  The product shall be packed in hygienic clean and hermetically sealed container 
which is free from mechanical leakage to avoid any changes in its properties during 
storage . 
7.1.2  In case of tin containers they shall be plated with coating suitable for canning 
tomato concentrates  products and shall comply with the GSO standards (items 
2.15 and 2. 16). 
7.1.3  The product shall occupy not less than 90% by volume of the wat er capacity of 
container.  
7.2 Transportation  
 Transportation shall be transfered in such away so as to protected containers from 
mechanical damage and continuation.  
7.3 Storage  
 The product shall be stored at a well ventilated place far from source of dire ct heat, 
moisture and contamination  
8. LABELLING  
 Without prejudice of the requirements mentioned in GSO  standards (item 2.1 and 
2.5) the following information shall be declared:  
8.1 Tomato puree:  If the  product contains from 7 % to less than 24 %  natura l tomato soluble 
solids.  
8.2 Tomato paste: If the  product contains not less 24% natural tomato solids soluble.  
8.3 When any of the optional ingredients is added , its presence shall be stated on the 
label.  
8.4 Storage conditions.  
8.5 The percentage solids may be included on the label in either of the following 
manners:  
8.5.1  The minimum percentage of natural total soluble solids (example: “Minimum 
Solids - 20%”).  
8.5.2  A range within 2% of the natural total soluble solids (example: “Solids - 20% to 
22%”).  GSO  STANDARD  GSO 1057 / 20 12 
 
6  
 
 
REFERENCES  
 
 CODEX STANDARD FOR PROCESSED TOMATO CONCENTRATES  
(CODEX STAN 57 -2007 )