هيئة التقييس لذول مجلس التعبون لذول الخليج العربية 
GCC STANDARDIZATION ORGANIZATION (GSO) 
  
 
 
 
 
 
 
 
 
GSO 05/FDS/ 1813 :2012(E) 
 
 
 
دبس التمر 
 DATE S SYRUP (Dibs  Altamr )  
 
 
 
 
 
 
 
 
 
 
 
إعذاد 
اللجٌت الفٌيت الخليجيت لقطبع الوىاصفبث الغذائيت والشراعيت 
 
هذٍ الىثيقت هشزوع لوىاصفت قيبسيت خليجيت حن حىسيعهب لإبذاء الزأي والولحىظبث بشأًهب، لذلك فإًهب  
عزضت للخغييز والخبذيل، ولا يجىس الزجىع إليهب كوىاصفت قيبسيت خليجيت إلا بعذ اعخوبدهب هي 
هجلس إدارة الهيئت. 
 
 تقذيم 
 
هيئت الخقيييس ليذوم هجليس الخعيبوى ليذوم الخلييب العزبييت هيئيت إقليوييت حيين فيلأ عييىيخهب ا جهيشة 
الىطٌيت للوىاصفبث والوقبييس فلأ دوم الخليب العزبيت ، وهي ههبم الهيئت إعذاد الوىاصيفبث القيبسييت 
الخليجيت بىاسطت لجبى فٌيت هخخصصت.  
وقذ قبهج هيئت الخقييس لذوم هجلس الخعبوى ليذوم الخلييب العزبييت ضيوي بزًيبهب عويل اللجٌيت الفٌييت  
رقن 5 "اللجٌت الفٌيت الخليجييت لقطيبع الوىاصيفبث الغذائييت والشراعييت " بخحيذي  الوىاصيفت القيبسييت 
الخليجيييت رقيين 1111 " دبييس الخوييز ". وقبهييج  الاهييبراث العزبيييت الوخحييذة ) بإعييذاد هشييزوع هييذٍ 
الوىاصفت. 
 
وقذ اعخوذث هذٍ الوىاصفت كـلائحت فٌيت خليجيت فلأ اجخوبع هجلس إدارة الهيئت رقن            ) ،  
الذي عقذ بخبريخ      /      /      هـ ، الوىافق      /      /      م. 
 
 
  Foreword 
GCC Standardization O rganization (GSO) is a regional Organization which 
consists of the National Standards Bodies of GCC member States. One of 
GSO main fun ctions is to issue Gulf Standards /Te chnical regulations 
through spe cialized te chnical 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 Standard  No.: 1813  "DATE S SYRUP (Dibs  Altamr )". The Draft 
Standard has been prepared by (United Arab Emirates).  
This standard has been approved as Gulf Technical Regulation by GSO 
Board  of Directors in its meeting No .../.... held on /   / / H, /     /   G  
 
 
 
 
 
 
 
 GSO STANDARD                                                 GSO  FDS 1813 :2012  
 
DATES SYRUP (Dibs  Altamr ) 
 
1. SCOPE  
This standard is concerned with dates syrup (debis ) that extracted from mature dates 
fruits , which is  prepared for direct consumption or for the production of other food items 
such as sweets and pastries.  
 
2. COMPLEMENTARY REFERENCES  
2.1  GSO (9): “ Labeling  of Prepackaged Foods”.  
2.2  GSO (21): “Hygienic Regulations for Plants and Their Personnel”.  
2.3  G SO (122): “Methods of Test for Honey”.  
2.4  GSO (656): “Prepacked Whole Dates”.  
2.5  GSO (20): “Methods for the Determination of Contaminating Metallic Elements in  
 Foodstuffs”.  
2.6  GSO (168): “Requirements of Storage Facilities for Dry and Canned Foodstu ffs”. 
2.7  GSO (147): “Honey”.  
2.8  GSO (839): “Food Packages – Part 1: General Requirements”.  
2.9  GSO (1016): "Microbiological Criteria for foodstuffs – Part 1"   
2.10 GSO ISO (2448): "Fruit and Vegetable Products - Determination of Ethanol 
Content"  
 
3. DEFINITIONS  
3.1 Dates syrup (debis): Thick  liquid extract from  palm date mature fruits ( Phoenix 
Dactylifera L. )after being separated from the fiber cores and cones, free of impurities 
and foreign matters. It is extracted in various ways including pressing,  high 
temperature pressure and boiling.  
3.2 Foreign matters:  Any material that is out of the product.  
1.1 Degree of purity :Percentage of the total sugar divided by the total dissolved solids 
(Brix degrees Bx  °). 
 3.4 Total Dissolved Solids: Percentage of  total dissolved solids in 100 grams at a 
temperature of 20 ° C . 
 
4. REQUIREMENTS  
Dates syrup  shall meet the following requirements:  
4.1 Dates which dates syrup  is made of shall comply with GSO standard mentioned in 
item(2.4).  
4.2 Production of dates syrup  shall be according to GSO standard mentioned in item 
(2.2).  
4.3 It should be  homogenized,  viscous liquid,  un crystallized.  
4.4 It should be free of impurities,  sediment,  foreign matters and live insects.  
4.5 It should be free  from food additives.   
4.6 D ates syrup (debis) shall have the natural taste, color and odor of the dates.  
4.7 It should be  free from fermentation s and ethanol.  
4.8 pH shall not be less than 4. 0. 
 
1 GSO STANDARD                                                 GSO FDS 1813:2012  
 
4.9 The degree of purity not less than 80%.  
4.10 Total Soluble solids shall not be less than 70% Bx° at 20 C° .  
4.11 Metallic elements shall not exceed the following limits in the final product:  
 
Maximum permissible level (ppm) Chemical substance 
1.0  Arsenic 
1.0  Lead 
2.0  Copper 
150  Tin 
 
4.12 The produce should comply with any microbiological criteria established in 
accordance with the standard mentioned under clause 2.9.  
4.13 Moisture content shall not be more than 27% (m/m).  
4.14 Total Ash content shall not be more than 2% (m/m) expressed on dry matter bases.  
4.15 Total sugars shall not be less than 68% (m/m).  
 
5. SAMPLING  
Samples shall be taken according to GSO standard mentioned in item (2.7).  
 
6. METHODS OF TESTING  
6.1Total sugars  
Determined according to GSO standard mentioned in item (2.3).  
6.2 Moisture  
Determined according to GSO standard mentioned in item (2.3).  
6.3 Total Soluble solids  
Determined according to GSO standard mentioned in item (2.3).  
6.4 Total Ash content  
Determined according to GSO standard mentioned in item (2.3).  
6.5 pH : Determined according to GSO standard mentioned in item (2.3).  
6.6 Determination of Ethanol Content  
Determined according to GSO standard mentioned in item (2.10).  
6.7 C ontaminating metallic elements  
Determined according to GSO standard mentioned in item (2.5).  
 
7. PACKAGING, TRANSPORTATION AND STORAGE  
7.1 Packaging: The product shall be packed in hygienic and impermeable to  
moisture container and well-sealed  according to GSO standard mentioned in item  
( 2.8 ).  
7.2 Transportation: Shall be carried out in such a way as to protect packages from  
mechanical damage , contamination and direct sunshine.  
7.3 storage: The packages shall be kept in stores that clean, we ll-ventilated, and far  
away from sources of heat, moisture, and contamination, according to GSO  
standard mentioned in item 2.6.  
2 GSO STANDARD                                                 GSO FDS 1813:2012  
 
8. LABELLING  
Without prejudice to the requirements mentioned in GSO standard (item 2.1) the  
following shall be considered:  
8.1 Production Dates . 
8.2 Type extraction method (optional).  
8.3 Determine the product was extracted from one class of dates and if drawn from mor e 
than one type must be noted a “mixture  of dates" or different varieties.   
8.4 Concentration of soluble solids % (m/m).  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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