GSO STANDARD GSO ...... / 2011
 
 1ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﻟﺩﻭل ﺍﻟﺘﻌﺎﻭﻥ ﻤﺠﻠﺱ ﻟﺩﻭل ﺍﻟﺘﻘﻴﻴﺱ  ﻫﻴﺌﺔ 
STANDARDIZATION ORGANIZA TION FOR G.C.C (GSO) 
  
 
  
ﻣﺸﺮوع: ﻧﻬﺎﺋﻲ
 
 
 
  
GSO 5/FDS….. /2011  
  
  
 ﺍﻟﺴﻠﻁﺔ ﺘﺎﺒل ﺼﻠﺼﺔ   
SALAD DRESSING   
                                                         
 
إﻋﺪاد  
 
 
 اﻟﻔﻨﻴﺔ اﻟﻤﻨﺘﺠﺎتاﻟﻠﺠﻨﺔ  ﻣﻮاﺻﻔﺎت  ﻟﻘﻄﺎع اﻟﺨﻠﻴﺠﻴﺔ  ﻭﺍﻟﺯﺭﺍﻋﻴﺔ  ﺍﻟﻐﺫﺍﺌﻴﺔ  
 
 
 
 ﻟﺫﻟﻙ ﺒﺸﺄﻨﻬﺎ،  ﻭﺍﻟﻤﻼﺤﻅﺎﺕ  ﺍﻟﺭﺃﻱ ﻹﺒﺩﺍﺀ ﺘﻭﺯﻴﻌﻬﺎ  ﺘﻡ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻟﻤﻭﺍﺼﻔﺔ  ﻤﺸﺭﻭﻉ  ﺍﻟﻭﺜﻴﻘﺔ ﻫﺫﻩ
 ﻤﻥ ﺍﻋﺘﻤﺎﺩﻫﺎ  ﺒﻌﺩ ﺇﻻ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻜﻤﻭﺍﺼﻔﺔ  ﺇﻟﻴﻬﺎ ﺍﻟﺭﺠﻭﻉ  ﻴﺠﻭﺯ ﻭﻻ ﻭﺍﻟﺘﺒﺩﻴل،  ﻟﻠﺘﻐﻴﻴﺭ ﻋﺭﻀﺔ ﻓﺈﻨﻬﺎ
ﺍﻟﺨ ﺍﻟﻬﻴﺌﺔ ﺇﺩﺍﺭﺓ ﻠﻴﺠﻴﺔﻤﺠﻠﺱ .  
  
 
 
 GSO STANDARD GSO ...... / 2011
 
 2 
  
Foreword  
  
 
  
Standardization Organization for GCC (G SO) is a regional Organization which 
consists of the National Standards Bodi es of GCC member States. One of GSO 
main functions is to issue Gulf Standards /Technical regulation through 
specialized technical committees (TCs). 
 
GSO through the technical progra m of committee TC No 5  "  The Gulf 
Technical Committee for Food and Ag ricultural Standards Products" has 
prepared this Standard .  The Draf t Standard has been prepared by ( KINGDOM 
OF SAUDI ARABIA      ) 
 
 The draft Standard has been prepared  based on relevant ADMO, International 
and National foreign Sta ndards and references. 
 
This standard has been approved as Gu lf (Standard / Technical Regulation)   by 
GSO Board of Directors in its meeting No..../....  …….he ld on    /    /   /  H ,  /    /   
G 
 
       
 
              GSO STANDARD GSO ...... / 2011
 
 3 
       
 
  
 
  
 
 
 
SALAD DRESSING   
 
 
 
Date of GSO Board of Directors’ Approval :  Issuing Status :  
 
 
  
 
  
 
 
  
 
  
  
  
  
 GSO STANDARD GSO ...... / 2011
 
 4 
 
 
SALAD DRESSING   
 
1. SCOPE 
 This standard applies to salad dressi ng to be supplied to the consumer after 
preparation and packaging. 
 
2. COMPLEMENTARY REFERENCES 
2.1 GSO 9 “Labeling of prepackaged foodstuffs”. 
2.2 GSO 21 “Hygienic Regulations for food Plants and their Personnel”. 2.3 GSO 23 “Coloring Matter Used in Foodstuffs”. 2.4 GSO 150 “ Expiration periods of food products ”. 2.5 GSO 381 “Emulsifiers, stabilizers and th ickeners permitted for use in  food 
products”. 
2.6 GSO 1315 “Methods of test for mayonnaise”. 2.7 GSO 707 “Flavourings permitted for use in food stuffs”. 2.8 GSO 839 “ Food packages – Part 1 – general requirements”. 2.9 GSO 988 “Limits of radionativity levels permitted in foodstuffs part - 1”. 2.10 GSO 998 “ Methods for detection of permissible radionuclides limits in food 
 part 1”. 
2.11 GSO 1016 “Microbilogical criteria for foodsuffs Part 1 ”. 
 
3. DESCRITION 
3.1 Salad dressing: is the emulsified semisolid  food prepared from  vegetable oil, one 
or both of the acidifying ingredients speci fied in paragraph (5.1.1), one or both the 
egg yolk-containing ingredients specified in paragraph (5.1.2), and a starchy paste 
prepared as specified in paragraph (5.1.3) . One or more of the ingredients in 
paragraph (5.1.4) may also be used. 
3.2 French dressing: is the separable liquid food or the emulsified viscous fluid food 
prepared from vegetable oil and one or bot h of the acidifying ingredients specified 
in paragraph (5.1.1) one or more of the ingredients in paragraph (5.2.1) may also 
be used.   
4. REQUIREMENTS 
4.1 Raw materials used in production shall comply with the relevant GSO standards. GSO STANDARD GSO ...... / 2011
 
 54.2 It shall be prepared, processed and prepackaged under sanitary conditions in 
accordance with GSO standard mentioned in Item (2.2). 
4.3 All the ingredients from which the food is fabricated shall be safe and suitable. 4.4 Salad dressing contains not less than 30 percent by mass of vegetable oil, French 
dressing contains not less than 35 percent by mass of vegetable oil. 
4.5 The vegetable oil used may contain an optional crystallization inhibitor.  4.6 Salad dressing contains not less egg yolk-c ontaining ingredient than is equivalent 
in egg yolks solids content to 4 percent by mass of liquid egg yolks. 
4.7 It may be mixed and packed in an atmos phere in which air is replaced in whole or 
in part by carbon dioxide or nitrogen. 
4.8 Radio activity levels in the product sha ll not exceed what is stated in the GSO 
standard mentioned in Item (2.9). 
4.9 The microbiological limits shall not exceed what is stated in the GSO standard 
mentioned in Item (2.11).  
5. INGREDIENTS 
5.1 Ingredients of salad dressing  
5.1.1 Acidifying ingredients  5.1.1.1 Any vinegar or any vinegar diluted with water, or any such vinegar or diluted 
vinegar mixed with an optional acidifying ingredient as specified in Item (5.1.4.6) 
standard. For the purpose of this paragraph, any blend of two or more vinegars is 
considered to be a vinegar. 
5.1.1.2 Lemon juice and/or lime juice in any appr opriate form, which may be diluted with 
water. 
5.1.2 Egg yolk-containing ingredients. Liquid egg yolks, frozen egg yolks, dried egg 
yolks, liquid whole eggs, frozen whole eggs , dried whole eggs, or any one of more 
of the foregoing ingredients listed in th is paragraph with liquid egg white or 
frozen egg white. 
5.1.3 Starchy paste: It may be prepared from a food starch, food starch-modified, 
tapioca flour, wheat flour, rye flour, or a ny two or more of these. Water may be 
added in the preparation of the paste. 
5.1.4 Other optional ingredients. The following optional  ingredients may also be used: 5.1.4.1 Salt 5.1.4.2 Nutritive carbohydrate sweeteners 5.1.4.3 Any spice (except saffron or turmeric) or  natural flavoring according to the GSO 
standard mentioned in Item (2.7) provide d it does not impart to the salad dressing 
a color simulating the color impacted by egg yolk. 
5.1.4.4 Monosodium glutamate. 5.1.4.5 Stabilizers and thickeners: Dioctyl sodi um sulfosuccinate may be added in 
accordance with to the GSO standard mentioned in Item (2.5). 
5.1.4.6 Citric and/or malic acid may be used in  an amount not greater than 25 percent of 
the weight of the acids of the vinegar or diluted vinegar calculated as acetic acid. GSO STANDARD GSO ...... / 2011
 
 65.1.4.7 Sequestrant (s), including Limited by GM P to calcium disodium EDTA (calcium 
disodium Ethylenediamine tetra acetic acid) and/or disodium EDTA (disodium Ethylenediamine tetra acetic acid), may be used to preserve color and/or flavor.  
5.1.4.8 Crystallization inhibitors, including Lim ited by GMP to oxystearin, lecithin, or 
polyglycerol esters of fatty acids. 
5.2 Ingredients of French dressing  Ingredients specified in Items (5.1.1) pe rmitted to use in French dressing and the 
following ingredients may also be used: 
5.2.1 Optional ingredients  Other optional ingredient s in Items (5.1.4.1, 5.1.4.2, 5.1.4.4, 5.1.4.6, 5.1.4.7, 
5.1.4.8) permitted to use in French dressi ng and the following optional ingredients 
may also be used: 
5.2.1.1 Spices and/or natural flavorings accordi ng to the GSO standard mentioned in Item 
(2.7) 
5.2.1.2 Tomato paste, tomato puree, ketchup: 5.2.1.3 Eggs and ingredients derived from eggs. 5.2.1.4 Color additives that will impart the co lor traditionally expected according to the 
GSO standard mentioned in Item (2.3). 
5.2.1.5 Stabilizers and thickeners to which calcium carbonate or sodium hexameta 
phosphate may be added. Dioctyl sodium sulfosuccinate may be added in accordance with to the GSO standard mentioned in Item (2.5). 
 
6. PACKAGING 
 Without prejudice to what is stated in  GSO standard mentioned in (2.8).The 
product shall be packed in suitable,  hygienic, new, clean, dry, sound, not 
previously used, moisture proof airtight c ontainers that do not affect the quality of 
the product.  
 
7. SAMPLING 
 Random samples equal to half of the square  root shall be taken from the lot of the 
number of containers provided that containers number shall be not less than 3. 
 
8. TESTING 
 Test shall be carried out on representa tive sample drawn according to Item 7 to 
determine its compliance to this standard. 
8.1 Determination of vegetable oil according to the GSO standard mentioned in Item 
(2.6). 
8.2 Detection of limits of radiation levels shall be carried out according to the GSO 
standard mentioned in Item (2.10). 
 
9. LABELING GSO STANDARD GSO ...... / 2011
 
 7 The requirements of GSO standard in Item (2.1) shall be followed, and the 
following information shall be declared on the label in case of package: 
9.1  The name of product according to Item (3) 9.2 Ingredients  9.3  Expiration periods for product according to  the GSO standard mentioned in Item 
(2.4).  
 
10. TRANSPORTATION AND STORAGE 
10.1 Transportation of product shall be with appropriate means so to protect it from 
damage and spoilage.  
10.2 Storage of product shall be done in warehouse with a good ventilation and far 
from heat, humidity and contamination sources. 
 
 
 
  
  GSO STANDARD GSO ...... / 2011
 
 8REFERENCE: 
 
Code of Federal Regulations 
Title 21, volume 2, parts 100 to 164 169.150 salad dressing  169.115 French dressing