هيئة التقييس لدول مجلس التعاون لدول الخليج العربية    
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
مشروع  تحديث  
Final Draft of Standard FDS 
 
 
 
 
TC05اعداد اللجنة الخليجية رقم  
 
Prepared by GSO Technical Committee No. TC05  
 
 
 
GSO   1871   /2 020 (E) 
 
 
الشعيرية سريعة التحضي ر(النودلز) 
INSTANT NOODLES 
 
 
 
 
 
 
I.C.S: 67.060 . 00 
 
هذه الوثيقة مشروع لمواصفة قياسية خليجية تم توزيعها 
لإبداء الرأي والملحوظات بشأنها ، لذلك فإنها عرضة  
للتغيير والتبديل،  ولا يجوز الرجوع إليها كمواصفة قياسية  
خليجية إلا بعد اعتمادها من الهيئة.  This do cument 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. 
 
 
 
 GULF  STANDARD  GSO 187120 20 
 
 3   
 
 
تقديم 
 
هيئة التقييس  لدول مجلس التعاون  لدول الخليج العربية  هيئة إقليمية تضم في عضويتها أجهزة  
التقييس الوطنية في الدول  الأعضاء  ، ومن مهام الهيئة إعداد المواصفات القياسية واللوائح الفنية 
الخليجية بواسطة  لجان فنية متخصصة . 
 
قرر (المجلس الفني لـ/مجلس إدارة) هيئة التقييس لدول مجلس التعاون لدول الخليج العربية في  
اجتماعه رقم () ا لذي عقد  بتاريخ / /  هـ ،الموافق  /  /  م اعتماد تحديث (اللائحة الفنية)  
الخليجية  (GSO 1871 الشعيرية سريعة التحضير(النودلز) باللغة (العربية/الإنجليزية) التي تم 
دراستها وإعدادها ضمن برنامج عمل (اللجنة الفنية) الخليجية رقم TC05" "  اللجنة الفنيـة
الخليجية لمو اصفات قطـاع المنتجات الغذائية والزراعية  " المدرجة في خطة  (دولة قطر ). 
على أن تلغي المواصفة القياسية/اللائحة الفنية الخليجية رقم   ) / (وَتحل محلها. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GULF  STANDARD  GSO 187120 20 
 
 4  INSTANT NOODLES  
 
 
 
1- SCOPE  
            This standard applies for to various kinds of nood les. Th e instant noodle may be 
packed with noodle seasonings, or in the form of seasoned noodle and with or 
without noodle garnish(s) in separate pouches, or sprayed on noodle and ready for 
consumption after dehydration process. This standard does not appl y to pa sta.  
 
2- COMPLEMENTARY REFRENCES  
2.1 GSO  9       “Labeling of Prepackaged Foods”.  
2.2 GSO 21      “Hygienic Regulations for Food Plants and Their Personnel”.  
2.3 GSO  2500      “Additives Permitted for Use in Food Stuffs ”. 
2.4 GSO  382  “Maximum Li mits fo r Pesticide Residues in Agricultural and Food 
Products – Part 1”.  
2.5 GSO  383   “Maximum Limits for Pesticide Residues in Agricultural and Food 
Products – Part 2”. .  
2.6 GSO 168     “Conditions of Storage Facilities for Dry and Canned Foodstuffs”.  
2.7 GSO   707     “Flavorings Permitted  for Use in Food Products”.  
2.8 GSO  Codex Stan   193   “General Standard for contaminants & toxins in food ”. 
2.9 GSO 841   “ Maximum Limits of Mycotoxins Permitted in Food and Animal 
Feeds – Aflatoxins”.  
2.10 GSO 988     “Limits of radionativity levels permitted in foods stuff part - 1.”. 
2.11 GSO 1016 " Microbiological criteria for foodstuffs ".  
2.12 GSO 839 " Food packages – Part 1: General requirements ".  
2.13    GSO 1863  “Food Packages – Part 2: Plastic Packages, Ge neral Requirements ” . 
2.14  GSO 2231  “General Requirements for the materials intended to come into contact 
with food ”. 
2.15  GSO 2055 -1 “HALAL FOOD - Part 1 : General Requirements ”. 
2.16 Gulf Standards which shall be approved by GSO concerning with : 
2.16.1  “Sampl ing and methods of test for instant noodles”.  
2.16.2  “Maximum permitted limits for heavy metals” .  
 
3- DEFINITIONS  
3.1 Instant Noodles:  
 It’s a product prepared from wheat flour and/or rice flour and/or other flours 
and/or starches as the main ing redient , with or without the addition of other 
ingredients. It may be treated by alkaline agents. It is characterized by the use of GULF  STANDARD  GSO 187120 20 
 
 5  pregelatinization process and dehydration either by frying or by other methods. 
The product should be presented as one of th e follo wing styles: . 
.1 Fried noodles, or  
.2 Non -fried noodles  
 
4- REQUIREMENTS  
The product shall have the following requirements :  
4.1 All raw materials used in the manufacturing shall comply with their own gulf standards.  
4.2 The product shall be free f rom bur ning scars and shall bear the same color in all 
containers.  
4.3 The product shall  maintain its characteristic without kneading  when it is prepared.  
4.4  The product shall  be identical to the classification.  
4.5 The product shall have natural odor an d flavo r characteristics of the ingredients used in 
the production  and shall be free of rancidity.  
4.6 The sample taken from manufacturing site shall have broken threads not more than 8% 
of net weight ( m/m ).  
4.7 Limits of heavy metals  shall not exceed th e limit s prescribed in GSO mentioned in item 
(2.16.2). 
4.8 Without prejudice to the requirements stated in GSO mentioned in item (2.3) colours 
other than natural food colours are prohibited.  
4.9  The manufacturing shall comply with GSO mentioned in item (2 .2). 
4.10  The microbial content of the product shall not exceed the limits of microbial content 
prescribed in GSO mentioned in item (2 .11). 
4.11 The pesticides residues shall not exceed the limits of  pesticides prescribed in  GSO 
mentioned in item (2. 4) – (2.5) . 
4.12 The fungal toxins (aflatoxins) shall not exceed the limits of  aflatoxins  prescribed in 
GSO mentioned in item (2. 9). 
4.13 Radiation shall not exceed the limits of radiation prescribed in GSO mentioned in item 
(2.13).  
 
5. ESSENTIAL COMPOSITION A ND QUAL ITY FACTORS  
5.1  Composition  
5.1.1 Essential Ingredients  
(a)  Wheat Flour and/or Rice Flour and/or other flours and/or starches;  
(b)  Water.  
5.1.2 Optional Ingredients  
The optional ingredients shall be ingredient(s) which are commonly used.  
5.2 Quali ty Criteria  GULF  STANDARD  GSO 187120 20 
 
 6  5.2.1  Organoleptic  
Shall be acceptable in term of appearance, texture, aroma, taste and colour.  
5.2.2  Foreign Matter  
The product shall be free from foreign matter.  
5.2.3  Analytical Requirement for Noodle Block (Noodle Excluding Se asoning s)   
(a) Moisture Content  
- Maximum of 10% for fried noodles   
- Maximum of 14% for non -fried noodles  
(b) Acid value: maximum of 2 mg KOH/g oil  (applicable only to fried noodles)  
 
C. Health requirements:  
1- The product shall be free of E -coli. 
2 - The pr oduct is free of salmonella bacteria / 25 g.  
3. The product shall be free of fungal growths.  
4- The edible oil used shall comply with its specifications.  
6. FOOD ADDITIVES  
Shall comply with GSO standard mentioned in item 2.3  
7. CONTAMINANTS  
Shall co mply wi th GSO standard mentioned in item 2. 8 
8- PACKING  
Without prejudice to the requirement stated in GSO mentioned in item (2. 12), (2. 13), the 
product shall be packed in clean, dry and hermetically sealed containers and the internal 
surface in contact w ith foo d shall not react to contained food in any manner.  
 
9- TRANSPORTATION  
The product shall be transported in such a way that protect the product from damage and 
contamination.  
  
10- STORAGE  
Without prejudice to the  requirement stated in GSO mentioned in item  (2/6). The 
product must be stored in  good ventilated stores to eliminate the direct heat and   
moisture and contamination sources.  
 
11- LABELLING  
Without prejudice to the provision of the standard prescribed in item (2.1) the following 
shall be de clared on each container.  
11.1 Product name and classification.  GULF  STANDARD  GSO 187120 20 
 
 7  11.2 Net weight in gram.  
11.3 Cooking instructions.  
11.4 Product flavor.  
11.5 Production and  expiry date.  
11.6 In case of using term Halal, consideration shall be given to GSO mentioned in 
item 2.1 5 
 
12. METHODS OF ANALYSIS AND SAMPLING  
12.1 Sampling  
Sampling shall follow the General Guidelines on Sampling (CAC/GL 50 -2004).  
12.2 Determination of Moisture  
12.2.1 Apparatus  
(a) Aluminum dish: diameter ≥55mm, height ≥ 15mm, and with inverted  tight-fitting lid.  
 (b) Air -oven: with control accuracy ±1 °C.  
(c) Air -tight desiccator: silica gel heated at 150 °C is satisfactory drying agent.  
 
12.2.2 Preparation of Test Sample  
Remove instant noodles from package, and leave garnishing and seasonin g in pa ckage. 
Transfer the noodles to plastic bag to prevent moisture change, and then break these into 
small fragments with hands or wooden hammer. Select broken noodles in the size range 
of 2.36 mm to 1.7 mm by using two sieves with 2.36 mm and 1.7 mm op enings (mesh 
size 12 -8), and mix well. Use these noodles for test sample. If noodles are too thin to 
screen with sieves, cut them into 1 to 2 cm lengths, mix well, and use these cut noodles 
for test sample.    
12.2.3 Determination  
12.2.3.1 Fried Noodles  
In cool ed and weighed dish (with lid), previously heated to 105°C, weigh ca 2 g well -
mixed test portion to 1mg. Uncover test portion and dry dish, lid, and contents 2 h in 
oven provided with opening for ventilation and maintained at 105°C. (The 2 h drying 
period begins when oven temperature is actually 105 °C.) After drying period, cover 
dish while still in oven, transfer to desiccator, and weigh to 1 mg soon after reaching 
room temperature. Report loss in weight as moisture (indirect method).  
12.2.3.2 Non -fried Noodles  
For non -fried noodles, follow the directions for fried noodles, but dry test portion for 4 
h.  
12.2.4 Calculation  
Calculate using the following equation:  
Moisture (%) = {(g test portion before drying – g test portion after drying) / g tes t 
porti on before drying}×100  GULF  STANDARD  GSO 187120 20 
 
 8  12.3 Extraction of Oil from Instant Noodles  
12.3.1 Apparatus  
(a) Rotary evaporator  
(b) Water bath  
 
12.3.2 Preparation of Test Sample  
Remove instant noodles from package, and leave garnishing and seasoning in package. 
Tran sfer th e noodles to plastic bag to prevent moisture change, and then break these into 
small fragments with hands or wooden hammer. Select broken noodles in the size range 
of 2.36 mm to 1.7 mm by using two sieves with 2.36 mm and 1.7 mm openings, and mix 
well. Use  these noodles for the test sample. If the noodles are too thin to screen with 
sieves, cut them into 1 to 2 cm lengths, mix well, and use these cut noodles for the test 
sample.    
12.3.3 Extraction  
Weigh 25 g test portion into 200 mL Erlenmeyer fla sk. Add  100 mL petroleum ether to 
the flask after replacing air in flask by N2 gas. Stopper flask and leave for 2 hours. 
Decant supernatant through filter paper into separating funnel. Add 50 mL petroleum 
ether to residue and filtrate supernatant through f ilter p aper into the separating funnel. 
Add 75 mL water to the separating funnel and shake well. Allow layers to separate and 
drain the lower aqueous layer. Add water, shake, and remove aqueous layer again as 
done previously. Decant the petroleum ether lay er afte r dehydration with Na2SO4 into 
pear-shaped flask. Evaporate petroleum ether in the flask on rotary evaporator at not 
over 40°C. Spray N2 gas on extract in the flask to remove all petroleum ether.  
12.4 Determination of Acid Value  
12.4.1 Definition and Pri nciple  
Acid value of oil from fried instant noodles = mg KOH required to neutralize 1 g oil. Oil 
extracted from noodle is dissolved in alcohol -ether mixture and titrated with alcoholic 
KOH standard solution.  
12.4.2 Apparatus  
Air-tight desiccator:  silica  gel heated at 150°C is satisfactory drying agent.  
12.4.3 Reagents  
(a) Alcoholic potassium hydroxide standard solution: 0.05 mol/L. Dissolve 3.5 g 
potassium hydroxide in equal volume of water (CO2 -free) and add ethanol (95%) t o 1 L. 
After mixing, let solution stand for several days keeping the solution CO2 -free. Use 
supernatant after standardization.  
 
 Standardization:  
Weigh required quantity of amidosulfuric acid (certified reference material for 
volumetric analysis) and pla ce it into desiccator (<2.0 kPa) for 48 hour. Next, accurately 
weigh 1 to 1.25 g (recording the weight to 0.1mg), dissolve in water (CO2 -free), and 
dilute to 250 mL. Put 25 mL solution into Erlenmeyer flask, add 2 to 3 drops of GULF  STANDARD  GSO 187120 20 
 
 9  bromothymol blue indicator a nd titrate with 0.05 mol/L alcoholic potassium hydroxide 
solution until colour of solution change to faint blue.  
 Calculation:  
Factor of molarity = (g amidosulfuric acid × purity × 25) / 1.2136 / mL KOH  
(b) Alcohol -ether mixture:  equal volumes ethanol (99.5%) and ether.  
(c) Phenolphthalein solution:  1% in alcohol.  
 
12.4.4 Titration  
Before sampling, liquefy extracted oil using water bath. Weigh 1 to 2 g liquefied test 
portion into Erlenmeyer flask. Add 80 mL alcohol -ether mixture and a few drops of 
phenolphthalein solution. Titrate with 0.05 mol/L alcoholic KOH until faint pink colour 
appears and retain for more than 30 s. Perform blank test using only alcohol -ether 
mixture and phenolphthalein solution.  
12.4.5 Calculation  
Calculate using following e quation:  
Acid value [mg/g] = (mL test portion – mL blank) × factor of molarity × 2.806 / g test 
portion  
 
            GULF  STANDARD  GSO 187120 20 
 
 10    
REFERENCES : 
STANDARD FOR INSTANT NOODLES  
CODEX STAN 249 -2006 .Amendment: 201 9