التقييس لدول مجلس التعاون لدول الخليج العربية  هيئة 
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
 
 
 
 
Final : Draft  
  
 
 
 
GSO 05/ FDS …… /2015 
 
 
 
 
 
 
الحلويات الشرقية  
Oriental Sweets  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Prepared By  
GSO Technical Committee for standards of food  and agriculture products  
 
This document is a draft GSO Standard circulated for comments. It is, 
therefore, subject to alteration and modification and may not be referred to 
as a GSO Standard until approved by GSO Board of Directors . 
 
ICS: 67.180  
 2 
  
 
 
 
 
 
 
 
 
 
 
 
ORIENTAL SWEETS  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Date  of GSO  Board of Directors Approval :  
Issuing Status :  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 3 
  
 
 
 
 
 
 
 
 
 
 
 
Foreword  
 
GCC Standardization Organization (GSO) is a regional Organization which consists of 
the National Standar ds Bodies of GCC member States. One of GSO main functions is to 
issue Gulf Standards /Technical regulations through specialized technical committees 
(TCs).  
 
GSO through the technical program of committee TC No. 5 "Gulf  technical committee 
for standards of food and agriculture products has prepared  this Standards . The Draft 
Standard has been prepared  by Sultanate of Oman.  
 
The draft Standard has been prepared based on relevant ADMO, International and 
National foreign Standards and references.  
 
This standard  has been approved as a Gulf (Standard / Technical Regulation)  by GSO 
Board of Directors  in its meeting No.(       ),held on      /    /            H ,     /     /       G.  GSOSTANDARD GSO…../2014  
4  
  
 
ORIENTAL SWEETS  
 
 
1- SCOPE AND FIELD  OF APPLICATION  
 
This standard is concerned with Oriental Sweets . 
 
2- COMPLEMENTARY REFERENCES 
 
2.1 GSO9 “Labeling of Prepackaged Foods ”. 
 
2.2 GSO16  “Physical and Chemical Methods  of Testing  for Edible  Oils and Fats”. 
 
 
2.3 GSO20  “Methods  of Test for the Determination of Cont aminating Metallic 
Elements in Food stuffs). 
 
2.4 GSO21 ”HygienicR egulations forFoodPl antsandTheirPersonn el”. 
 
2.5 GSO23”Methodsof TestforColou ringM atterUsedinFoodstu ffs). 
 
2.6 GSO 150 -2  “Expiration Periods of Food Products - Part 2” 
 
2.7 GSO 134”Methods  of Test for Sugar-Physical and Chemical Methods ”.  
2.8 GSO ISO24 48:2007  “Fruit and Vegetable Products-Determination of Ethanol”. 
2.9 GSO262  “Methods  of Test for Hard Candy”. 
 
2.10 GSO263  “Hard Candy”. 
 
2.11 GSO ISO 6579:2007  “Microbiology of food and animal feeding stuffs – Horizontal 
method for the detection of Salmonella spp ”. 
 
2.12 GSO ISO 4832:2010  “Microbiology  of food and animal feeding stuffs –horizontal 
method for the enumeration of coliforms –colony count technique ”. 
 
2.13 GSO 841  “Maximum limits of mycotoxins  permitted in foods and animal f eeds- 
aflatoxins ”. 
 
2.14 GSO842/1997  “Microbiolo gy- General Guide for the  Enumeration of Yeasts and 
Moulds -Colony  Count  Technique  at 25oC”. 
 
2.15 GSO Standard ON “Methods  of Test for Edible  Starch”. 
 
2.16 GSO2276  “Detection of lard  in Food”. 
 
2.17 GSO 1016 “ Microbiological Criteria for Food  stuffs -Part 1”  
 
2.18 GSO CAC 193  ” General Standard for contaminants & toxins in food”  
 
 
 
 GSOSTANDARD GSO…../2014  
5  
  
 
3- DEFINITIO NS 
 
3.1 Oriental Sweets:  
 
One of the types of  candy  sugar  resulting  by heat  treatment  of the  natural  sugars  at 
a specific temperature  with the addition of  permitted  flavorings , smell and colors 
with some additions  by other food  product . 
 
3.1.1 Mawalid : 
 
Is the result of  cooking  sucrose  and commercial glucose  with flavorings  and odor  
at the proper temperature  in the  cooking  utensils  so that  mixes  with air  to the 
proper temperature . 
 
3.1.2 Humusiyyah and se samoid Sweets : 
 
It’s the cooking  outputs of a mixture of  sucrose  and commercial glucose  with 
certain rates  at a proper temperature  in special utensils and may be added  to it some 
of permitted  emulsifying  and flavors  and added  to it the seeds  of the follow ing: 
 
Sesame -chickpeas -peanuts -That these seeds  are roasted  and shelled  except  sesame 
may use non-roasted and then  form  either  in the form of  tablets or  fingers  or sliced 
or diced  or stuffed  or wipes . 
 
 
3.1.3 Aldumiyah Sweets:  
 
Is the Cooking  outputs  of sucrose  and commercial glucose  and added with  starch  
and nutritional permitted  fats and some  acids ex, ’ citric  acid or tartaric  acid and 
permitted flavorings , smell and colors  at a suitable temperature  in open  utensils  by 
adding  various  fillers . 
 
 
3.1.4 Coconut Candy (alhamam - alladidah - parts of grated coconut) : 
 
Are the Cooking outputs  of sucrose  and commercial glucose  at a suitable 
temperature  and added  to it the coconut  and may add flavorings , smell and raisins.  
 
 
 
4- REQUIREMENTS 
 
4.1 General requirements 
 
The following requirements shall be met in oriental  sweet : 
 
4.1.1 All materials which  used for manufacturing those candies classifications  shall be  
comply with the relevant GSO st andards for each material. 
 
4.1.2 The product shall be prepared  according  to hygienic conditions stated in the GSO 
standard mention  in item (2.4).  
 
4.1.3 It shall be clean and free from foreign matter. 
 
4.1.4 It shall have acceptable taste and distinctive  type.  GSOSTANDARD GSO…../2014  
6  
  
4.1.5 It shall be free from pork products and its derivatives. 
 
4.1.6 It shall be free from ethanol  
 
4.1.7 It shall be free from rancidity and undesirable smell.  
 
4.1.8 It shall be free from insects and their fragments. 
 
4.1.9 It shall have a suitable colour, proper texture, uniform shape without b eing melted 
or attached with itself or with outer wrap. 
 
4.1.10 Cont aminating Metallic Elements shall not exceed the following limits:  
 
Arsenic :  0.5 ppm  
Copper: 2.5 ppm  
Lead: 2.5 ppm  
Zinc: 1.0 ppm 
 
4.1.11 Maximum limits of mycotoxins  permitted in foods and animal f eeds- aflatoxins  
                     Shall not exceed GSO standard mentioned in item (2.13).  
 
4.1.12         Microbiological Criteria  Shall not exceed GSO standard mentioned in item (2.17).  
 
 
4.2       Requirements for type:  
 
4.2.1       Mawalid Sweets:  
 
4.2.1.1    Sucrose shall not be less than 90% of the final product.  
 
4.2.1.2    The leaves which are used to decorate sweet s hall be match with the relevant GSO  
standards.            
 
4.2.2       Humusiyyah and sesamoid and bundo kiyah  Sweet s: 
 
4.2.2.1    The disks sweet (Humusiyyah) shall be in bright white colo r . 
 
4.2.2.2    The percentage  of crust shall be not more than 1% of seed weight used.  
 
4.2.2.3    The percentage  of sucro se shall not be less that 50% of  the total sugars materials  
 
4.2.2.4     Ratio of hum us and sesame is 25%.  
 
4.2.2.5     With good taste , fragile and easy broken  and shew .  
 
 
4.2.3          Aldumiyah : 
 
4.2.3.1     Moisture percentage shall not be more than 15% of the final product.  
 
4.2.3.2     The total sugars percentage shall not be less t han 55% of the final product as a 
convert sugar.  
 
4.2.3. 3      In the production  in pieces form, each piece shall be covered separately in  GSOSTANDARD GSO…../2014  
7  
  
               appropriate cover.  
 
4.2.3.4     With good taste , cohesive strength and middy rubber.  
 
 
 
5     SAMPLING 
 
Sampling  shall be carried out according to the GSO standard mention ed in (2.10). 
 
 
6     METHO DSOFTEST  
 
6.1 Tests 
 
6.1.1 Sensory evaluation 
 
 
It shall be evaluated according to the GSO standard mention ed in item (2.9) 
 
6.1.2 Detection of foreign matters 
 
It shall be detected according to the GSO standard mention ed in item (2.9). 
 
6.1.3 Moistu re determination 
 
It shall be determined according to the GSO standard mention ed in item (2.7). 
 
6.1.4 Sugars determination:  
It shall be determined according to the GSO standard mention ed in item (2.7). 
 
6.1.5 Determination of contaminating elements: 
It shall be determined according to the GSO standard mention ed in item (2.3). 
 
6.1.6 Determination of starch 
 
 
It shall be determined according to the GSO standard mention ed in item (2.15). 
 
6.1.7 Determination of non-organic matters 
 
Talcum powder: It shall be calculated by the difference in ash determination by 
adding  dilute  hydro chloric acid to the ash then ash again. In case talcum powder is 
present, the ratio of soluble ash in the acid be high. 
 
6.1.8 Detection of coloring matter 
 
Detection shall be carried out according to the GSO standard mention ed in (2.5).  
 
6.1.9 Detection of rancidity 
 
It shall be carried out according to the GSO standard mention ed in (2.2). 
 
6.1.10 Detection of pork fat 
 
It shall be carried out according to the GSO standard mention ed in (2.16).  
 
6.1.11 Detection of ethanol GSOSTANDARD GSO…../2014  
8  
  
It shall be carried out according to the GSO standard mention ed in (2.8). 
 
6.1.12 Detection of salmon ella 
 
It shall be carried out according to the GSO standard mention ed in (2.11).  
 
6.1.13 Determination of yeasts and molds  
 
It shall be carried out according to the GSO standard mention ed in (2.14).  
 
6.1.14 Determination of total count of bacteria 
 
It shall be determined according to the GSO standard mention ed in (2.15).  
 
6.1.15 Detection of coliform bacteria 
 
It shall be carried out according to the GSO standard mention ed in (2.12).  
 
 
6.2 Tests shall be carried out on the representative sample  taken according to i te m  
(5) to determine  its compli ance with all the items of this standard. 
 
 
7 PACKAG ING, TRANSPORTATION  AND STO RAGE 
 
7.1 Packaging 
 
                  The candy shall be packed in suitable paper or packed in appropriate and clean   
                    packaging ,hygienic,  sound, moistu re proof, and well-sealed containers that have  
                    no effec t on product properties. 
 
 
7.2 Transpo rtation 
 
Transpo rtation shall be carried out in such away as to protec t the product from 
mechanical damage and contamination. 
 
 
7.3 Storage 
 
The product shall be stored under suitable condit ions in ventilated stores. 
 
 
8 LABELLI NG 
 
Without  prejudice to the provisions  of the GSO standard mention ed in )2.1( and )2. 6 (the 
following sh all be declared on the label of the product: 
 
8.1 Name of product : oriental  candy  
 
8.2 Candy type according to item (4).