هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
   
 Final  draft  
 
 
 
GSO  05/ FDS 1751  / 2014 
 
 
 
مسحوق الخبيز  
  Baking powder   
  
 
 
 
 
 
 
 
 
 
Prepared by :  
Gulf technical committee for standards of food and agricult ure products  
 
 
This document is a draft Gulf standard circulated for comments, it is therefore, 
subject to change, and may not be referred to it as a Gulf standard, until 
approved by the board of directors  
 
 
 
 
 
ICS:  67.080  
 
 
 GULF STANDARD                                                                                  GSO 1751/ 2014  
 
 
 
FOR EWO RD 
 
Standardization Organization for GCC (GSO) is a regional Organization which 
consists of the National Standard Bodies of GCC member States. One of GSO 
main functions is to issue Gulf Standard/ Technical regulation through 
specialized technical committees (TCs).  
 
 
GSO thro ugh the technical program of committee TC NO.5 " Gulf technical 
committee for standards of food and agriculture products " has update the GSO 
Standard No.( 1751  / 2006  ) "  Baking powder   " The Draft Standard has been 
prepared by ( State of Qatar ).  
 
 
 
This standard has been approved as Gulf Technical regulation by GSO Board of 
Directors in its meeting No…../………..held on      /      /      H,         /       /   
 
The approved standard will replace and supersede the GSO standard No.              
( GSO5   / 1751/2006   ).    GULF STANDARD                                                                                  GSO 1751/ 2014  
  Baking powder   
 
 
 
 
1. Scope and filed of application : 
 
This Gulf Standard applies to the basic requirements that  must be met the baking 
powder . 
 
 
 
 
2. Complementary references  
 
2.1   GSO ( 9 )  " Labelling of prepackaged foodstuffs ".  
2.2   GSO ( 20) “  Methods for the determination of contaminating metallic elements in 
foodstuffs”.  
2.3   GSO ( 21 ) “  Hygienic regulation for food plants and their personal “ . 
2.4   GSO ( 150 -2 ) “ Expirat ion dates for food products  “.  
2.5   GSO ( 161 ) “ Conditions of storage facilities for dry and canned foodstuffs”.  
2.6   GSO ( 191 ) “Methods of test for baking powder ”. 
2.7  GSO ( 382 )  ” Maximum limits for pesticide residues in agriculural food products - 
Part 1”.  
2.8   GSO ( 383 ) " Maximum allowable l imits of pestici des residue in agricultural and   
food products - Part 2".   
2.9    GSO ( 839 )  “ Food packages - Part 1: General requirements “.  
2.10  GSO ( 988 ) “ Limits of radionativity levels permitted in foods stuff part - 1  “.  
2.11  GSO ( 1016 ) “Microbiological criteria for foodstuffs  - Part 1  “ . 
 
 
 
 
3.  Definitions :  
 
Baking powder:  
A homogeneous powder consisting of an alkaline and acidic parts ,when reacting together 
in the presence of moisture and heat create carbon dioxide gas, and a filling materials 
such (starch, rice flour and corn flour) entering its composition and used in bakery such 
as biscuits and cakes to form a sponge consistency in bakery products.  
 
 
 
4. Requirements :   
 
The following requirements shall be met in the product  :  
 
4.1 It shall be processed according to the conditions given in the Gulf standard mentioned 
in Item ( 2.3).  
4.2  All raw materials used in the production shall comply with Gulf Standards specific to 
each.  
4.3 The product shall b e high degree of quality.  
4.4 The product shall be white in color.  GULF STANDARD                                                                                  GSO 1751/ 2014  
4.5 The product shall be free from impurities and strange odor and substances harmful to 
health.  
4.6 The product shall be free of insects and their parts , secretions  and eggs.  
4.7 Sodium or potassium bicarbonate shall b e the alkaline part used in the production. . 
4.8 The acidic part used in the production shall be one or more of the following 
components: . 
              4.8.1 Tartaric acid or acidic sodium or potassium tartarate.  
              4.8.2 Sodium acid pyrophosph ate. 
              4.8.3  Monocalcium acid phosphate.  
              4.8.4  Lactic acid or calcium lactate.  
              4.8.5  Adipic acid.  
              4.8.6  Glucono delta lacton.  
              4.8.7  Sodium aluminum sulphate or phosphate.  
 
4.9 The moistur e content shall not exceed 8%.  
4.10 Available carbon dioxide content (produce from adding cold water) not shall not be 
less than 8% (powder weight).  
4.11 Contaminating metallic elements shall not be more than the following :  
               Copper                           20    PPM  
               Zinc                              30    PPM  
               Lead                             5       PPM  
               Fluoride                        250  PPM  
               Arsenic                         1      PPM  
4.12 Filling materials content (such as starch, rice flour and corn flour) shall not exceed 
than 40%.  
4.13 Magnesium oxide content (as anticaking material) shall not exceed than 10 ppm.  
4.14 Calcium phosphate shall be comply with g ood manufacturing p rocess .  
4.15 The limits of pesticides residue shall not  exceed the limits mentioned  in Gulf 
stand ards mentioned in Items ( 2.7 ) ,( 2.8 ). 
4.16 The limits of radionativity shall not exceed the limits mentioned  in Gulf stand ard 
mentioned in Item ( 2.1 0 ). 
4.17 The Microbiological criteria  shall be according to the Gulf standard mentioned in 
Item ( 2.1 1 ) . 
 
 
 
5. Sampling :  
Samples shall be taken according to the Gulf standard mentioned in Item ( 2.6 ). 
 
 GULF STANDARD                                                                                  GSO 1751/ 2014  
 
6. Methods of test and examination  : - 
 
Tests shall  be carried out using a representative  sample drawn according to Item (5) to 
determine its compliance with the following :  
 
6.1 Examination of baking powder  according to the Gulf Standard mentioned in Item       
( 2.6 ). 
 6.2 Determination of contaminating  metallic elements  according to the Gulf Standard 
mentioned in Item ( 2. 2 ). 
  
 
 
 
7. Packaging , transportation and storage : -  
7.1 The product shall be packed in a healthy suitable hermetically sealed containers, not 
penetrating for moisture, keeping for  product properties, not react with container contents  
7.2 the packaging shall be comply according to the Gulf Standard mentioned  in item         
( 2. 5 ). 
 
 
 
 
8. Labelling :  
 
Without prejudice to what has been mentioned in Gulf standards stated in Items ( 2.1 ),      
( 2.4)  the following information shall  be declared on the container :  
8.1 Name of the product  
8.2 Name, address and trademark of the product If any.  
8.3 Net weight of package container . 
8.4 List of ingredients and added maters .  
8.5 Origin co untry.  
8.6 P roduction and expiration date .  
8.7 Conditions of  conservation,  storage and handling.  
8.8 Used methods.  
 
 
 
 
 
 
 
 
 
 
 
 GULF STANDARD                                                                                  GSO 1751/ 2014  
 
 
 
Main references     
 
 
 
  
 
 
Egyptian standards  
 
 
 
 
 
 
No. 803 /2008   
 
 
Baking powder