G.C.C STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
Final Draft
 
 
 
GSO 05/ FDS ---- / 201 3  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Prepared By  
GSO Technical Committee for  standards of food and agriculture products  
 
 
This document is a d raft 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
 
Instant Pudding Powder  
  
 GSO STANDARD                                                                     GSO ---- /2012  
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Date of Board of Directors’    
approval: 
Issuing Status  : 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
Instant Pudding Powder 
  
 
 GSO STANDARD                                                                     GSO ---- /2012  
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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 to issue 
Gulf Standards /Technical regulat ions 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" . The Draft Standard has been prepared by 
Sultanate of Oman.  The draft S tandard has been prepared based on relevant ADMO, 
International and National foreign Standards and references.  
 
This standard has been approved as a Gulf standard  by GSO Board of Directors  in its meeting 
No.(       ),held on      /    /            H ,     /     /              G. The approved standard will replace 
and supersede the GSO standard No. (       /      ).    
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD                                                                     GSO ---- /2012  
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 Instant Pudding Powder  
  
1. SCOPE  
This standard is concerned with basic requirements of instant pudding powder which 
mixes  easily in  plain water  or milk at  normal temperature . 
 
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 1016  “Microbiological Criteria for Foodstuffs – Part 1"  
2.6 GSO /CAC/ MRLS  1 “Maximum limits for pesticide residues in agricultural food 
products - Part 1.”.  
2.7 GSO /CAC/ MRLS  3 “Maximum limits for pesticide residues in agricultural food 
products - Part 2”.  
2.8 GSO ISO 4833: 1994 “Microbiology - General Guidance for Enumeration of 
Micro -organisms - Colony Count Technique at 30 °C”. 
2.9 GSO ISO 7954: 1997 “Microbiology - General Guid ance for Enumeration of 
Yeast and Moulds - Colony Count Technique at 25 ° C”. 
2.10 GSO ISO 4831: 1994 “Microbiology - General Guidance for Enumeration of 
coliforms bacteria  
2.11       GSO 1863 “Food Packages - Part 2: Plastic Packages – General  Requirement s”. 
 
2.12 CAC 192 “General Standards of Food Additives” . 
2.13 GSO 168  " Requirements of Storage Facilities for Dry and Canned Foodstuffs".  
2.14 GSO 20 "  Methods for The Determination of Contaminating Metallic Elements in 
Foodstuffs" . 
2.15 GSO/CAC 193 “ Gen eral Standard for Contaminants and Toxins in Food and 
Feed” .     
2.16          GSO 1000 “Method  of Sampling for Prepackaged Food Products “. 
2.17 GSO 988” Limits of Radioactively Levels Permitted in Foodstuff - Part 1”.  
2.18       GSO CAC 229 “ Analysis of pesticide residues recommended methods” . 
 GSO STANDARD                                                                     GSO ---- /2012  
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 2.19 GSO 998 : Method for Detection of Permissible  Radionuclide  Limits  in Food - 
Part 1: GAMMA S pectrometry  Analysis: A – Cs – 134, Cs – 137. 
 
.2.2 GSO CAC/MRL 02 “Maximum Residue Limits for Veterinary Drugs in Food ”. 
 
3 . DEFINI TIONS  
Instant Pudding Powder:  Is the powder resulting from the mixing of sucrose powder and 
skim milk powder with emulsifiers a nd stabilizers ; which are health  permitted and gives 
cohesive texture when prepared in normal temperatures and to g ive its specific 
characterization after preparation.  
 
4. REQUIREMENTS  
The following requirements shall be met in instant pudding powder : 
4.1   The production shall be according to good manufacturing processes and hygienic 
criteria mentioned in  Item (2.2). 
4.2      The raw materials used shall be complying with their relevant GSO standards.   
4.3  It shall be homogeneous  and free of lumps . 
4.4   It shall have a distinctive taste and odor before and after preparation according to  the 
directions on the labeling . 
4.5   Only s ucrose  shall be used , and the using of any artificial sweeteners is prohibited.  
4.6   It shall be free from pork derivatives.  
4.7  It shall be free from pathogenic bacteria.  
4.8  The total count of bacteria shall not exceed 105 cell/gram at  incubation temperature of 
(37
 1) °C for 48 hours.      
4.9       It shall be free from coliform bacteria in 1/1000 dilution .  
4.10    The limits of heavy metal shall be according to GSO standard mention in Item (2.15).  
4.11  The maximum limits for pesticid e residues  shall not exceed the limits in the Items 
(2.6, 2. 7) 
4.12 Food additives  according to Item  (2.12).  
4.13 Connective materials shall be added which have characteristic of cold fusion to form 
or help the formation of jelly in normal temperature such  as calcium gluconate.  
4.14 Water shall not be separate d from the ready to use product in normal temperature.  
4.15  Moisture shall not exceed 2 % . GSO STANDARD                                                                     GSO ---- /2012  
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 4.16 Sucrose content shall not exceed 75 %. 
4.17 Calcium gluconate   shall not exceed 0.5 % as calcium.   
4.18 The limits of radioactively levels shall be according to Item (2.17).  
4.19 The maximum residue limits for veterinary drugs shall be according to Item (2.20).  
 
5. SAMPLING  
Samples shall be taken according to GSO standard mentioned in Item ( 2.16). 
 
6. METHOD S OF TEST  
Test shall be carried out on the representative sample taken according to Item (5) to 
determine  its compliance with all testing methods.  
6.1  Determination of sucrose content.   
6.2  Determination of Contaminating Metallic Elements  according to Item (2.14) 
6.3   Detection of yeasts and moulds  
Shall be carried out according to GSO standard mentioned in Item (2.9).  
6.4  Determination of total count bacteria  
Shall be carried out according to GSO standard mentioned in Item (2.8).  
6.5  Determination of coliform bacteria  
Shall be carried out according to GSO standard mentioned in Item (2.10). 
6.6  Determination of pesticide residues  according to GSO standard mentioned in Item 
(2.18).  
6.7 Determination of Radionuclide Limits according to GSO standard menti oned in Item 
(2.19).  
 
7  PACKAGING, TRANSPORTATION AND STORAGE  
7.1  Packaging  
Without prejudice to provision of GSO Standard mentioned in item (2.3) and  
item (2. 11), the product shall be packed in hygienic, suitable , food grade , sound, 
moisture proof  and w ell 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 . GSO STANDARD                                                                     GSO ---- /2012  
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 7.3  Storage  
The product shall be stored under hygienic conditio ns in well ventilated stores and  
at a safe distance from sources of h eat, moisture and contamination and according to   
Item (2.13).  
  
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  Name of the product . 
8.2  Producer name or its trade mark . 
8.3 Production  date and shelf life or expiry date.  
8.4 Country of origin  
8.5 Storage requirements.  
8.6 Preparation directions.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD                                                                     GSO ---- /2012  
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 References:  
Egypt ian standard No. 1415/2007 “ Instant pudding powder”.