هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
مشروع نهائي  
 
 
 
GSO  05/ FDS / 2212 : 2014 
 
 
 
عجينة فول الصويا (المتخمر 
Fermented Soybean past e 
 
 
 
 
 
 
 
 
 
 
إعداد 
اللجنة الفنية الخليجية لمواصفات الغذائية والزراعية 
 
 
هذه الوثيقة مشروع لمواصفة قياسية خليجية تم توزيعها لإبداء الرأي والملحوظات بشأنها، لذلك فإنها عرضة 
للتغيير والتبديل، ولا يجوز الرجوع إليها كمواصفة قياسية خليجية إلا بعد اعتمادها من مجلس إدارة الهيئة.                                                           
 
رقم التصنيف الدولي: 67.060.00  
 
 
     
2 
  
 
 
 
 
 
 
 
Fermented Soybean Past e عجينة فول الصويا (المتخمر 
 
 
 
 
 
 
 
 
Date of approval:  تاريخ الاعتماد  
Legal status:  صفة الإصدار  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO           :2014  GSO STANDARD 
 
تقديم 
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية هيئة إقليمية تضم في عضويتها الأجهزة  
الوطنية للمواصفات والمقاييس في دول الخليج العربية ، ومن مهام الهيئة إعداد المواصفات 
القياسية الخليجية بواسطة لجان فنية متخصصة . 
 
وقد قامت هيئة التقييس لدول مجلس التعاون لدول الخليج العربية ضمن برنامج عمل اللجنة الفنية 
رقم 5 "اللجنة الفنية الخليجية لمواصفات الغذائية والزراعية  بتحديث المواصفة القياسية الخليجية  
رقم GSO 2212/2012" عجينة فول الصويا (المتخمر ". وقامت (مملكة البحرين) بإعداد  
مشروع هذه المواصفة. 
 
وقد اعتمدت هذه المواصفة  كلائحة فنية خليجية   في اجتماع مجلس إدارة الهيئة رقم (          ) ، 
الذي عقد بتاريخ      /      /      هـ ، الموافق      /      /      م. 
على أن تلغي المواصفة رقم (GSO 2212/2012) وتحل محلها 
 
Foreword  
 
Standardization Organization for GCC (GSO) is a regional Organization which 
consists of the National Standa rds Bodies of GCC member States. One of GSO main 
functions is to issue Gulf Standards /Technical regulation through specialized 
technical committees (TCs).  
 
GSO through the technical program of committee TC No . 5: " Gulf Technical 
Committee For Food & Agri cultural standards " has updated the GSO Standard No. 
2212/2012 " Fermented Soybean past e. The Final Draft Standard has been prepared 
by (Kingdom of Bahrain ) 
 
This standard has been approved as Gulf  (Standard /  Technical Regulation )  by GSO 
Board of Directors in its meeting No..../....  …….held on    /    /   /  H ,  /    
 
The approved standard will replace and supersede the GSO standard N o (GSO 
2212/2012 ).  GSO           :2014  GSO STANDARD 
 
1 
 Fermented Soybean Paste  
 
1  Scope:  
 This standard applies to the product defined in Clause  3 below and offer ed 
for direct consumption including for catering purposes or for repacking if 
required. It does not apply to the product when indicated as being 
intended for further processing.  
 
2  Complimentary references : 
2/1 GSO 9 “Labeling of prepackaged foodstuffs”.  
2/2 GSO 150 -2 “Expiration periods of food product”.  Expiration  dates for 
food products - Part 2  :Voluntary expiration dates  
2/3 GSO 1016 “Microbiological criteria for foodstuffs – Part 1”.  
2/4 GSO 1694 “General principles of food hygiene”.  
2/5 GSO  1931 “HA LAL food - Part 1: General requirement”.  
2/6 GSO/CAC 193 “General Standard for contaminants & toxins in food”.  
2/7 GSO Standard to be approved by GSO on “Food Additives”1. 
 
3  Definitions:  
 Fermented Soybean Paste  is a fermented food whose essential ingred ient 
is soybean. The product is a paste type which has various physical 
properties such as semi -solid and partly retained shape of soybean and 
which is manufactured from the ingredients stipulated in Sub-Clause s 
4/1/1 and 4/1/2 through the following processes : 
(a) Boiled or steamed soybeans, or the mixture of boiled or steamed 
soybeans and grains, are fermented with naturally occurring or 
cultivated microorganisms;  
(b) Mixed with salt or brine and others;  
(c) The mixture or solid part of the mixture shall be aged for a ce rtain 
period of time until the quality of the product meets the requirements 
stipulated in Section 4.2 Quality Factors; and  
(d) Processed by heat or other appropriate means, before or after being 
hermetically sealed in a container, so as to prevent spoilage.  
 
4  Essential composition and quality factors:  
4/1  Composition  
4/1/1  Basic Ingredients  
(a) Soybeans  
                                                 
1Will be approved by GSO in the future.  GSO           :2014  GSO STANDARD 
 
2 
 (b) Salt 
(c) Potable water  
(d) Naturally occurring or cultivated microorganisms (Bacillus spp. and/or 
Aspergillus spp., which are not pathogenic and do not produce toxins)  
 
4/1/2  Optional Ingredients  
(a) Grains and/or flour (wheat, rice, barley, etc.)  
(b) Yeast and/or yeast extracts  
(c) Lactobacillus and/or Lactococcus  
(d) Sugars  
(e) Starch s yrup 
(f) Natural flavouring raw materials (powder or extract from dried fish or 
seaweed, spices and herbs, etc.)  
 
4/2  Quality Factors  
 
 Fermented soybean 
paste manufactured 
with soybean only  Fermented soybean paste 
manufactured with soybean 
and grains  
Total nitrogen (w/w)2 No less than 1.6 %  No less than 0.6 %  
Amino nitrogen (w/w)  No less than 0.3 %  No less than 0.12 %  
Moisture (w/w)  Not more than 60 %  
 
 The product shall have the flavour, odour, colour and texture 
characteristic of the product.  
 
4/3  Clas sification of “Defectives”  
 Any container that fails to meet the applicable quality requirements, as set 
out in Clause  4/2, should be considered a "defective".  
 
4/4  Lot Acceptance  
 A lot should be considered as meeting the applicable quality requirements  
referred to in Clause  4/2, when the number of "defectives", as defined in 
Clause  4/3, does not exceed the acceptance number (c) of the appropriate 
sampling plans.  
 
 
 
 
                                                 
2 The nitrogen convers ion factor of 5.71 should be used.  GSO           :2014  GSO STANDARD 
 
3 
 5  Food additives:  
 Acidity regulators, antioxidants, colours, flavours enhancers, 
preservatives, stabilizers and sweeteners listed in the standard referred to 
in Clause  2/7 are acceptable for use in food conforming to this standard.  
 
5/1           Acidity Regulator    
 
INS NO.  Name of Food Additive  Maximum Level  
334 L(+)-tartaric acid  1000  mg/kg  
(as tartaric acid)  335(i)  Monosodium tartrate  
335(ii)  Sodium L(+) -tartrate  
336(i)  Monopotassium tartrate  
336(ii)  Dipotassium tartrate  
337 Potassium sodium L(+) -
tartrate  
 
5/2 Antioxidant:  
 
 
INS no.  Name of Food Additive  Maximum level  
539 Sodium thiosulphate  30 mg/kg  
as sulphur dioxide  
 
5/3 Colour:  
 
INS no.  Name of Food Additive  Maximum level  
101 (i)  Riboflavin, synthetic  10 mg/kg  
 
5/4  Preservatives:  
 
INS no.  Name of Food Additive  Maximum level  
200 Sorbic acid  
1000 mg/kg as sorbic a cid, 
singly or in combination  202 Potassium sorbate  
203 Calcium sorbate  
210 Benzoic acid  1000 mg/kg as benzoic acid,  
singly or in combination  211 Sodium benzoate  GSO           :2014  GSO STANDARD 
 
4 
 INS no.  Name of Food Additive  Maximum level  
212 Potassium benzoate  
 
 
5/5  Sweeteners:  
 
INS no.  Name of Food Additive  Maximum le vel 
950 Acesulfame potassium  350 mg/kg  
954 (iv)  Sodium saccharin  200 mg/kg  
 
5/6 Processing Aids:  
 
INS no.  Name of Processing Aid  
 Protease  
 Hemicellulase  
 Lipase  
472c  Citric and fatty acid esters of glycerol  
270  Lactic acid  
452(i)  Sodium polyph osphates, glassy  
452(ii)  Potassium polyphosphates  
 
6  Contaminants:  
 The products covered by this Standard shall comply with the maximum 
levels of mentioned in the standard referred to in Clause  2/6. The products 
covered by this Standard shall comply w ith the maximum residue limits 
for pesticides established by the Codex Alimentarius Commission.  
 
7  Hygiene : 
7/1  It is recommended that the products covered by the provisions of this 
Standard be prepared and handled in accordance with the appropriate 
Clause s of the standard referred to in Clause  2/4, and other relevant Codex 
texts, such as Codes of Hygienic Practice and Codes of Practice.  
7/2  The products should comply with any microbiological criteria established 
in accordance with the standard referre d to in Clause  2/3. 
 GSO           :2014  GSO STANDARD 
 
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8  Weights and Measures:  
8/1  Minimum Fill  
 The container should be well filled with the product which should occupy 
not less than 90% (minus any necessary head space according to good 
manufacturing practices) of the water capacity o f the container. The water 
capacity of the container is the value of distilled water at 20ºC which the 
sealed container will hold when completely filled. Taking into account 
various characteristics of the products, minimum fill may not be applied to 
some t ypes of products.  
 
8/2  Classification of Defectives  
 A container that fails to meet the requirement for minimum fill of Clause  
8/1 should be considered as a “defective”.  
 
8/3  Lot Acceptance  
 A lot should be considered as meeting the requirements of Clause  8/1 
when the number of “defectives”, as defined in Clause  8/2 does not 
exceed the number (c) of the appropriate sampling plan.  
 
9  Labeling:  
 Without prejudice to what is stated in the Gulf standards mentioned in 
items 2/1 and 2/2, the following shall  be included in the label:  
 
9/1  Product Name  
 The name of the product shall be "Fermented Soybean Paste". Other 
names may be used if allowed by national legislation in the country where 
the product is consumed. The name of the product may include the name  
of an ingredient which characterizes the product.  
 
9/2  “HALAL” Claim  
 Claims on “Halal” fermented soybean paste shall be according to the 
standard referred to in Clause  2/5. 
 
9/3  Labeling of non -retail containers  
 Information for non -retail containers shall be given on the container or in 
accompanying documents, except that the name of the product, lot 
identification and the name and address of the manufacturer, packer or 
distributor, as well as storage instruction s, shall appear on the container. 
However, lot identification, and the name and address of the 
manufacturer, packer or distributor may be replaced by an identification GSO           :2014  GSO STANDARD 
 
6 
 mark, provided that such a mark is clearly identifiable with the 
accompanying documents.  
 
10  Methods of analysis and sampling:  
 
10/1  Determination of Total Nitrogen  
 According to AOAC 984.13.  
 
10/2  Determination of Amino Nitrogen  
 According to AOAC 920.154 B ( Sorensen Method) on the following 
conditions:  
 Preparation of test samples  
 Weigh 2 g of sample into a 250 ml beaker and mix the sample with 
100 ml of cold (15°C) NH 3-free H 2O and then stir the mixture for 
60 min. Next, decant the mixture through a quantitative filter and 
collect the filtrate in a 100 ml volumetric flask.  
 Endpoint  
 A pH  meter shall be used to determine the endpoint instead of 
optical verification of colours.  
 
10/3  Determination of Moisture  
 According to AOAC 934.01 at a drying temperature of 70ºC or lower.