اﻟﻌرﺑﻳﺔ اﻟﺧﻠﻳﺞ ﻟدوﻝ اﻟﺗﻌﺎون ﻣﺟﻠس ﻟدوﻝ اﻟﺗﻘﻳﻳس ﻫﻳﺋﺔ 
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
   
     
 Final draft 
 
  
GSO 05/ FDS 1751 / 2014 
 
 
 
 اﻟﺧﺑﻳز ﻣﺳﺣوق  
Baking powder   
  
 
       
 
Prepared by : 
Gulf technical committee for standard s of food and agriculture products 
 
 
This document is a draft Gulf standard ci rculated for comments, it is therefore, 
subject to change, and may not be re ferred to it as a Gulf standard, until 
approved by the board of directors 
 
    
ICS:  67.080 
 
 
  GULF STANDARD                                                                                  GSO 1751/ 2014 
 
  
FOREWORD 
 
Standardization Organization for GCC (G SO) is a regional Organization which 
consists of the National Standard Bodi es of GCC member States. One of GSO 
main functions is to issue Gulf St andard/ Technical regulation through 
specialized technical committees (TCs).  
 
 
GSO through the technical program of committee TC NO.5 " Gulf technical 
committee for standards of food and agri culture 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 Gu lf Technical regulation by GSO Board of 
Directors in its meeting No…../………..held on      /      /      H,         /       /   
 
The approved standard will repl ace and supersede the GSO standa rd 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. Complementar y references 
 
2.1   GSO ( 9 )  " Labelling of prepackaged foodstuffs ". 
2.2   GSO ( 20) “ Methods for the determinat ion of contaminating metallic elements in 
foodstuffs”. 
2.3   GSO ( 21 ) “ Hygienic regulation for food plants and their personal “ . 
2.4   GSO ( 150-2 ) “ Expiration dates for food products  “. 2.5   GSO ( 168 ) “ Conditions of storage facilities for dry and canned foodstuffs”. 
2.6   GSO ( 291 ) “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 limits of pesticides 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 alkali ne 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) enteri ng 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 cond itions 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 be 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 be 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 pyrophosphate. 
              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 moisture 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, ri ce 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 good manufacturing process.  
4.15 The limits of pesticides residue sha ll not exceed the limits mentioned in Gulf 
standards mentioned in Items ( 2.7 ) ,( 2.8 ). 4.16 The limits of radionativity shall not exceed the limits mentioned in Gulf standard 
mentioned in Item ( 2.10 ). 
4.17 The Microbiological criteria shall be according to the Gulf standard mentioned in Item ( 2.11 ) . 
   
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 representati ve 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 su itable hermetically sealed containers, not 
penetrating for moisture, keeping for product pr operties, 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 country. 
8.6 Production and ex piration date.  
8.7 Conditions of conserva tion, storage and handling. 
8.8 Used methods. 
 
 
   
 
  
 
  
 GULF STANDARD                                                                                  GSO 1751/ 2014 
 
 
 
Main references     
 
 
  
   
 
 
Egyptian standards  
 
    
 
No. 803 /2008  
 
 
Baking powder