التقييس لدول مجمس التعاون لدول الخميجالعربية  هيئة  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
   
 مشروع : نهائي  
 
 
 
GSO /FDS 1304 /2014(E) 
 
 
 
مساحيق الكاكاو والمخاليط الجافة من الكاكاو والسكر 
Cocoa powders (cocoas) and dry mixtures of cocoa and sugars 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ICS : 67.140.30  
 
 
 
 GSO 1304/201 4 GSO STANDARD  
 
 
2  
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 regulations th rough 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 regulation  No. :   
GSO 1304/20 12 " Cocoa powders (cocoa s) and dry mixtures of cocoa and sugars " The Draft 
Technical regulation  has been prepared by the State   of Qatar  .  
This Technical regulation  has been approved by GSO Board of Directors  in its meeting 
No.(15), held on   (), The approved standard will replac e and supersede the standard No.  (GSO 
1304/20 12) .   
 GSO 1304/201 4 GSO STANDARD  
 
 
3 Cocoa powders (cocoas) and dry mixtures of cocoa and sugars  
 
1.  SCOPE  
 This  gulf standard applies to cocoa powders (cocoas) and dry mixtures of cocoa 
and sugars intended for direct consumption.  
2. COMPLEMENTARY STANDARDS  
2.1 GSO 9  "Labeling of prepackaged foodstuffs".  
2.2 GSO 20 " Methods for the determination of contaminating metallic elements in 
foodstuffs ". 
2.3              GSO 21 "Hygienic regulations in food plants and their personnel".  
2.4          GSO 168 " Requirements of storage facilities for dry and canned foodstuffs ". 
2.5 GSO CAC 193 " General Standard for contaminants & toxins in food ". 
2.6           GSO 382 "Maximum limits for pesticide residues in agriculural food products - Part 
1". 
2.7           GSO 383 "Maximum limits for pesticide residues in agriculural food products - Part 
2". 
2.8            GSO 839 " Food packages - part 1: general requirements".  
2.9            GSO 988 " Limits of radionativity levels permitted in foods stuff pa rt - 1". 
2.10          GSO 998 " Method for detection of permissible radionuclides limits in food part 1: 
gamma spectrometry analysis a – cs – 134, cs – 137".  
2.11          GSO 1016 "Microbiological criteria for food stuffs – Part 1".  
2.12          GSO 130 3 "Methods of test for cocoa".  
2.13          GSO 1694 " General principles of food hygiene".  
2.14          Gulf Standards adopted by the commission:  
2.14.1       " Detection of pork fat in food products".  
2.14.2     " Determination of Pesticide Residues in Food Products ". 
 
3.  DESCRIPTION  
3.1  COCOA PRODUCTS  
3.1.1  “Cocoa Powder” and “Fat -reduced Cocoa Powder” and "Highly Fat -reduced 
Cocoa Powder" are the products obtained from cocoa cake (Cacao) Mass 
(Cocoa/Chocolate Liquor) and Cocoa Cake) transformed into powder.  
 
4.  REQUIREMENTS:  
4.1              ESSENTIAL COMPOSITION AND QUALITY FACTORS  
4.1.1  ESSENTIAL COMPOSITION  GSO 1304/201 4 GSO STANDARD  
 
 
4 4.1.1 .1  Moisture Content  
 Not more than 7% m/m  
4.1.1.2  Cocoa Powder and Dry Mixtures of Cocoa and Sugars  
 
 
 
 
4.1.1.3  Chocolate Powder  
 Chocolate Powder: mixture of cocoa powder and sugars and/or sweeteners, 
containing not less than 32% m/m cocoa powder (29% m/m on a dry matter basis).  
 
4.2  OPTIONAL INGREDIENTS  
 Spices  
 Salt (Sodium chloride)  
 
 
 GSO 1304/201 4 GSO STANDARD  
 
 
5 4. 3 FOOD ADDITIVES  
4.3.1  ACIDITY REGULATOR S  
 
FOOD ADDITIVE  MAXIMUM  LEVEL  
503(i) Ammonium carbonate  
  
 
 
 
 
 
 
 
 
Limited by GMP on the finished 
product/final cocoa product  
 503(ii) Ammonium hydrogen carbonate  
527 Ammonium hydroxide  
 
170(i) Calcium carbonate  
 
330 Citric acid  
504(i) Magnesiu m carbonate  
 
528 Magnesium hydroxide  
530 Magnesium Oxide  
 
501(i) Potassium carbonate  
 
501(ii) Potassium hydrogen carbonate  
 
 
 
 
 
 
525 Potassium hydroxide  
  
 
Limited by GMP on the finished 
product/final cocoa product  
 500(i) Sodium carbonate  
 
500(ii) Sodium hydrogen carbonate  
 
524 Sodium hydroxide  
526 Calcium hydroxide  
338 Orthophosphoric acid 2.5 g/kg, expressed as P 2O5, on 
the cocoa fraction of the finished  
product  
334 L -Tartaric acid  5 g/kg on the cocoa fraction of 
the finished product  
 
4.3.2  EMULSIFIERS  
 MAXIMUM LEVEL  
 
471 Mono - and di -glycerides of edible  Limited by GMP on the finished GSO 1304/201 4 GSO STANDARD  
 
 
6 fatty acids  
 product/final cocoa product  
 
322 Lecithin  
476 Polyglycerol esters of interesterified  
ricinoleic acid  5 g/kg on the finished product/f inal cocoa 
product  
442 Ammonium salts of phosphatidic  
acids  10 g/kg on the finished product/final 
cocoa product  
473 Edible sucrose esters of fatty acids  10 g/kg on the finished product/final 
cocoa product  
491 Sorbitan Monostearate  2 g/kg in combination in finished 
product/final cocoa product  492 Sorbitan Tristearate  
493 Sorbitan Monolaurate  
494 Sorbitan Monooleate  
495 Sorbitan Monopalmitate  
477 Propylene Glycol Esters of Fatty  
Acids  5 g/kg in finished product/final cocoa  
product  
475 Polyglycer ol Esters of Fatty Acids  5 g/kg in finished product/final cocoa 
product  
412 Guar Gum  Limited by GMP in finished product/final 
cocoa product  418 Gellan Gum  
466 Sodium Carboxymethyl Cellulose 
 
 
4.3.3  STABILIZERS  
 MAXIMUM LEVEL  
400 Alginic Acid  
  
 
 
 
 
 
Limited by GMP in finished product/final 
cocoa product  
 
 407 Carrageenan and its Na, K, NH 4 
salts(includes furcellaran)  
 
410 Carob Bean Gum, Locust Bean Gum  
413 Tragacanth Gum 
414 Gum Arabic, Arabic Gum, Acacia  
Gum  
415 Xanthan Gum  
416 Karaya G um 
417 Tara Gum  
460 Cellulose  
 
4.3.4  FLAVOURING AGENTS  
 MAXIMUM LEVEL  
Natural and artificial flavours, except  
those which reproduce the flavour of  
chocolate or milk  
  
Limited by GMP in finished product/final 
cocoa product  
 GSO 1304/201 4 GSO STANDARD  
 
 
7 Vanillin  
 Limited by GM P in finished product/final 
cocoa product  
 Ethyl vanillin  
 
4.3.5  ANTI -CAKING AGENTS  
 MAXIMUM LEVEL  
559 Aluminium silicate   
 
 
10 g/kg on the finished product/final 
cocoa product  
 552 Calcium silicate  
553(i) Magnesium silicate  
553(ii) Magnesium tr isilicate  
553(iii) Talc  
554 Sodium aluminosilicate  
551 Silicon dioxide, amorphous  
341(iii) Tricalcium phosphate  
 
 
4.3.6  BULKING AGENT  
 MAXIMUM LEVEL  
 
1200 Polydextroses A and N  Limited by GMP in finished product/final 
cocoa product  
 
4.3.7  SWE ETENERS  
 MAXIMUM LEVEL  
 
953 Isomalt (Isomaltitol)  
  
 
Limited by GMP on the finished 
product/final cocoa product  966 Lactitol  
421 Mannitol  
965 Maltitol and maltitol syrup  
420 Sorbitol and sorbitol syrup  
967 Xylitol  
950 Acesulfame Potassium  350 m g/kg on finished product/final 
cocoa product  
951 Aspartame  3 g/kg on finished product/final cocoa 
product  
955 Sucralose  580 mg/kg on finished product/final 
cocoa product  
954 Saccharin (and Na, K, Ca salts)  100 mg/kg: residue limit on finished  
product/fi nal cocoa product  
957 Thaumatin  Limited by GMP on finished 
product/final cocoa product  GSO 1304/201 4 GSO STANDARD  
 
 
8 4.3.8  THICKENER  
4.3.8.1  Modified Starches  
 MAXIMUM LEVEL  
1400 Dextrins, Roasted Starch White 
And Yellow   
 
 
Limited by GMP in finished product/final 
cocoa product  
 1401 Acid -Treated Starch  
1402 Alkaline Treated Starch  
1403 Bleached Starch  
1404 Oxidized Starch  
1405 Starches, Enzyme -treated  
                                                                                                                      
 
4.4  HYGIENE  
4.4.1  The products covered by the provisions of this standard shall be prepared and 
handled in accordance with the appropriate sections of the Gulf stand ard 
mentioned  in item (2.3). 
4.4.2  The maximum limits of contaminants and toxins shou ld be according to the gulf 
standard   mentioned in item ( 2.5). 
4.4.3       The maximum limits of pesticide residues in agricultural  food products shou ld be 
according to the gulf standard   mentioned in item (2.6), (2.7).  
4.4.4           The maximum limits of radioactivity  should  be according to the gulf standard   
mentioned in item (2.9).  
 
5.              METHODS OF ANALYSIS AND SAMPLING:  
                  Shou ld be according to the gulf standards mentioned in items (2.2), (2.10),(2.12).  
 
6.               PACK AGING:  
                 Containers used in food packaging shou ld be  according to the gulf standard   
mentioned in item (2.8).  
7.               STORAGE:  
                  Containers must be stored  in stores with  well ventilated away from direct  
                  sunlight and sources of heat and contamination stores and be identical to the  
                  requirements contained in the Gulf standard mentioned in item (2.4)  
 GSO 1304/201 4 GSO STANDARD  
 
 
9     
8.  LABELLING  
 Without prejudice to what has been mentioned in the Gulf stand ard in item (2.1), 
the following shall be declared on each container:  
8.1  NAME OF THE FOOD  
7.1.1  Cocoa Powders and Dry Mixtures of Cocoa and Sugars  
 The descriptions of the products defined in Section 4.1.2 shall be used as the name 
of the food in each c ase. 
8.1.2  Chocolate powder  
8.1.2.1.  The name of the product complying with Section 4.1.3 of the standard shall be: 
“Chocolate Powder”  
8.1.2.2.  The words “minimum cocoa powder (or fat -reduced cocoa powder or highly fat -
reduced cocoa powder) content x%” shall be declared in accordance with the Gulf 
standard in item (2.1).  
8.1.3  Sweeteners  
8.1.3.1.  When sweeteners described in section 5.7 have been used to replace sugars, totally 
or partially, the word “sugared”, or equivalent, shall not appear in the nam e of the 
food: according to the language of the importing country, the term “sweetened” or 
equivalent shall be used.  
8.1.3.2.  Where sweeteners have been added to the product, the term “artificially 
sweetened” or  “with added sweeteners” or “with sugars and  added sweeteners” 
shall appear in close proximity to the name of the food.  
8.1.4  National laws should only permit the use of names other than those given in 7.1.1 
and 7.1.2. in countries where such names are traditional, fully understood by the 
consumer and not misleading or deceptive with respect to other categories of 
product provided that any product with less than25% of total cocoa powder or fat -
reduced cocoa powder content shall not bear the term"chocolate" in its 
designation.  
8.2  LABELLING OF NON -RETAIL CONTAINERS  
8.2.1  Information required in Section 7.1 of this Standard and the Gulf standard in item 
(2.1), shall be given either on the container or in accompanying documents, except 
that the name of the product, lot identification, and the name and  address of the 
manufacturer, packer, distributor and/or importer shall appear on the container.  GSO 1304/201 4 GSO STANDARD  
 
 
10 8.2.2 However, lot identification, and the name and address of the manufacturer, packer, 
distributor and/or importer may be replaced by an identification mark provided 
that such a mark is clearly identifiable with the accompanying documents.