التقييس لدول مجلس التعاون لدول الخليجالعربية  هيئة  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
 
 
 
 
 
 
 
GSO 1404 /2011(E) 
 
 
 
 
الحلوى الهلامية(الجيلية) 
Jelly Candy 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ICS :  67.180  
  
 
 
 
 
 
 
Jelly Candy 
 
 
 
 
 
 
 
 
 
 
 
Date of GSO Board of Directors' Ap proval  : 9/9/1432h (9/8/2011) 
Issuing Status  : Technical regulation  
 
 
 
 
 
 
 
 GSO  1404 /2011  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 t o issue 
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 regu lation  No.            
GSO 2002/ 1404  " Jelly 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. 
(14), held on 9/9/1432h (9/8/2011) . The ap proved Technical regulation  will replace and 
supersede the GSO Technical regulation  No. (GSO 2002/ 1404 ) .   
 
 GSO  1404 /2011  GSO STANDARD 
 
 2 Jelly Candy  
 1. SCOPE AND FIELD OF APPLICATION  
 This standard is concerned with jelly candy . 
2. COMPLEMENTARY REFERENCES  
2.1 GSO 9 “Labelling of Prepackaged Foods”.  
2.2             GSO 21 “Hygienic Regulations for Food Plants and Their Personnel”  
2.3 GSO 839 “General Regulations for Food Containers”  
2.4 GSO 150 “Expiration periods at food products”.  
2.5 GSO 23 “Coloring Matter used in Food Stuffs”  
2.6 GSO 707 “Flavours Permitted for use in Food Stuffs”.  
2.7 GSO 263 “Hard Candy”.  
2.8 GSO 1320 “Soft Candy”.  
2.9 GSO 16 “Physical And Chemical Methods for Testing Edible Oils and Fats”  
2.10 GSO 193 “Methods of Test for Wheat Flour”.  
2.11 GSO 20 “Methods o f Test for the Determination of Contaminating Metallic 
Elements in Food Stuffs”.  
2.12 GSO 1341 “Physical and Chemical Methods of Testing for Sugar”  
2.13 GSO ISO 2448 : 1994 “Fruit and Vegetable - Determination of Ethanol”.  
2.14 GSO 22 “Methods of Test for Coloring Matters Used in Food Stuffs”.  
2.15 GSO 262 “Methods of Test for Hard Candy”  
2.16 GSO Standard ON “Methods of Test for Halawa Teheniah Prepared from Sucrose 
(El halawa El Shamiah)”.  
2.17 GSO ISO 6579 : 1994 “Microbiology - General Guidance on Metho ds for the 
Detection of Salmonella”.  
2.18 GSO ISO 4833 : 1994 “Microbiology - General Guidance for Enumeration of 
Micro -organisms - Colony Count Technique at 30 o C”.  
2.19 GSO ISO 7954 : 1997 “Microbiology - General Guidance for Enumeration of 
Yeast and Mo ulds - Colony Count Technique at 25 o C”.  
2.20 GSO ISO 4831 : 1994 “Microbiology - General Guidance for Enumeration of 
coliforms bacteria  
2.21 GSO Standard ON “Determination of Pork Fat in Food Stuffs”.  
2.22 GSO 1863 “Food Packages - Part 2: Plastic Packag es – General  Requirements”.  
2.23 GSO/CAC 192 “General Standards of Food Additives”  
3. DEFINITIONS  
 Alimentary products prepared from nutritive sweeteners (such as sucrose and GSO  1404 /2011  GSO STANDARD 
 
 3 glucose)  with gelatin or pectin or agar or starch flavouring and coloring materi als. 
4 .  REQUIREMENTS  
 The following requirements shall be met in Jelly Candy.  
4.1   It shall be free from pork products and its derivatives.  
4.2      It shall be free from Ethyl Alcohol (Ethanol).  
4.3  It shall be free of foreign matters.  
4.4   It shall be free from insects and their fragments.  
4.5   It shall be free of rancidity and off -odors.  
4.6   All materials used shall comply with relevant GSO standards for each material.  
4.7  Food additives:  
4.7.1  Only the food additives in the international code x standard mention in item 2.23 is 
allowed to used according to food category 05.2 and food category 05.2.2 with the 
limits mention and the additives in table 3 of good manufacturing  products   
4.8  The production shall be comply with good manufacturing p ractices according to 
GSO  Standard mentioned in 2.2.  
4.9   It shall have a distinctive taste and odor.  
4.10  It shall be free from artificial sweeteners.  
4.11  It shall be free from Salmonella and Coliform bacteria.  
4.12 Number of Yeasts and Moulds shall n ot exceed 100/g.  
4.13  Total count of bacteria shall not exceed 5000 microbe/g.  
4.14  Contaminating metallic element content shall not exceed the following: - 
                                 Arsenic : 0.5 PPM     
                                 Copper : 2 .5 PPM  
                                 Zinc : 2.5 PPM  
                                Lead : 1.0 PPM  
4.15  It shall have a suitable color, proper texture, uniform shape without being melted    
or attached with itself or with outer wrap.  
4.16  Optional ingr edients (colors and flavours permitted).  
4.17  Moisture content shall be between 22 % - 30 %.  
4.18  Total Sucrose content shall not be less than 60 % in final product and glucose 
shall not exceed 20 % of total sugars.  
4.19  It shall be free of filling matt ers. 
4.20 Candy manufactured or mainly directed to children must comply with the 
following:  
4.20.1  Candy shall not be prepared in  shapes that help to the wrong behaviour or 
dangerous practices such as sharp, edged, frightening and disgusting machinery.  GSO  1404 /2011  GSO STANDARD 
 
 4 4.20.2   The consumption manner shall be easy and does not lead to an increase the 
probability of contamination.  
 
5.  SAMPLING  
5.1  Samples shall be taken according to GSO standard mentioned in item (2.7).  
 
  
6.  METHODS OF TEST  
 Test shall be carried out o n the representative sample taken according to item 5 to  
determine its compliance with all testing methods.  
6.1  Sensory evaluation  
  Shall be evaluated according to GSO standard mentioned in item (2.15).  
6.2  Detection of rancidity  
 Shall be carried out a ccording to GSO standard mentioned in item (2.9).  
6.3  Detection of colouring matters  
 Shall be carried out according to GSO standard mentioned in item (2.14).  
6.4  Determination of contaminating elements  
 Shall be carried out according to GSO standard men tioned in item (2.11).  
6.5  Detection of foreign matters  
 Shall be carried out according to GSO standard mentioned in item (2.15).  
6.6  Detection of insects and their fragments  
 Shall be carried out according to GSO standard mentioned in item (2.10).  
6.7  Detection of artificial sweeteners  
 Shall be carried out according to GSO standard mentioned in item (2.16).  
6.8  Determination of moisture  
 Shall be carried out according to GSO standard mentioned in item (2.12).  
6.9  Determination of sugars  
 Shall be car ried out according to GSO standard mentioned in item (2.12).  
6.10  Detection of ethanol  
 Shall be carried out according to GSO standard mentioned in item (2.13).  
6.11  Detection of lard and lard products  
 Shall be carried out according to GSO standard ment ioned in item (2.21).  
6.12  Detection of salmonella  
 Shall be carried out according to GSO standard mentioned in item (2.17).  
6.13 Detection of yeasts and moulds  GSO  1404 /2011  GSO STANDARD 
 
 5  Shall be carried out according to GSO standard mentioned in item (2.19).  
6.14  Determination of total count bacteria  
 Shall be carried out according to GSO standard mentioned in item (2.18).  
6.15  Determination of coliform bacteria  
 Shall be carried out according to GSO standard mentioned in item (2.20)  
 
7 PACKAGING, TRANSPORTATION AND STORAGE  
7.1  Packaging  
 Without prejudice to provision of GSO Standard mentioned in item (2.3) and  
 item (2.22), The product shall be packed in clean, hygienic, suitable, sound, 
moisture proof and well sealed containers that have no effects on product 
properties.  
7.2  Transportation  
 It 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 hygienic conditions in well ventilated stores and  
at a safe distance from sources of  heat, moisture and contamination.  
 8.  LABELLING  
 Without prejudice to provisions of GSO Standard mentioned in item (2.1) and  
item (2.4) and shall be declared on the label of the product.  
8.1  Source of gelatin used and origin.  
8.2  Additives if used.  
8.3       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.