ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﻟﺩﻭل ﺍﻟﺘﻌﺎﻭﻥ ﻤﺠﻠﺱ ﻟﺩﻭل ﺍﻟﺘﻘﻴﻴﺱ  ﻫﻴﺌﺔ 
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) 
  
    
ﻣﺸﺮوع: ﻧﻬﺎﺋﻲ  
 
   
GSO 5/FDS….. /2009  
  
  
ﻭﺍﻟﻤـﺭﻕ  ﺍﻟﺸــﻭﺭﺒـﺎﺕ   
BOUILLONS AND CONSOMMES  
 
         
 
إﻋﺪاد   
  
  
اﻟﻤﻨﺘﺠﺎت  ﻣﻮاﺻﻔﺎت  ﻟﻘﻄﺎع اﻟﺨﻠﻴﺠﻴﺔ  اﻟﻔﻨﻴﺔ اﻟﻠﺠﻨﺔ  ﻭﺍﻟﺯﺭﺍﻋﻴﺔﺍﻟﻐ  ﺫﺍﺌﻴﺔ   
  
 
 
 ﻴﺠﻭﺯ ﻭﻻ ﻭﺍﻟﺘﺒﺩﻴل،  ﻟﻠﺘﻐﻴﻴﺭ ﻋﺭﻀﺔ ﻓﺈﻨﻬﺎ ﻟﺫﻟﻙ ﺒﺸﺄﻨﻬﺎ،  ﻭﺍﻟﻤﻼﺤﻅﺎﺕ  ﺍﻟﺭﺃﻱ ﻹﺒﺩﺍﺀ ﺘﻭﺯﻴﻌﻬﺎ  ﺘﻡ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻟﻤﻭﺍﺼﻔﺔ  ﻤﺸﺭﻭﻉ  ﺍﻟﻭﺜﻴﻘﺔ ﻫﺫﻩ
ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻬﻴﺌﺔ ﺇﺩﺍﺭﺓ ﻤﺠﻠﺱ ﻤﻥ ﺍﻋﺘﻤﺎﺩﻫﺎ  ﺒﻌﺩ ﺇﻻ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻜﻤﻭﺍﺼﻔﺔ  ﺇﻟﻴﻬﺎ ﺍﻟﺭﺠﻭﻉ.   
  
              ٢  
           
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 program of  committee TC No 5  " The Gulf 
Technical Committee for Food and Agricultural 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..../....  ……. held on    /    /   /  H ,  /    / 
  G 
  
                                  ٣  
                          
BOUILLONS AND CONSOMMES  
  
  
  
Date of GSO Board of Directors’ Approval :   
Issuing Status :   
 GSO STANDARD  GSO …./2009
 
  ١BOUILLONS AND CONSOMMES 
 
 
1- SCOPE  
 This Gulf standard is concerned w ith meat bouillons, consommés and similar 
product named by other culinary terms intended for direct consumption. 
 
2- COMPLEMENTARY REFERENCES 
2.1 GSO 9 "Labeling of Prepackaged Foods". 
2.2 GSO 592 "Method of Sampling for Meat and Meat Products". 2.3 GSO 20 "Method for Determination of Contaminating Metallic Elements in 
Foodstuffs". 
2.4 GSO 21 "Hygienic Regulations for Food Plant and their Personnel". 2.5 GSO 87 "Meat and Meat Products – De termination of Nitrogen Content – 
Reference Method". 
2.6 GSO 88 "Meat and Meat Products – De termination of Chloride Content" 
(Reference Method )   . 
2.8 GSO …"Hermetically Sealed Round Tin Cans Used for Canning Foodstuffs ". 
2.9 GSO .. "Meat and Meat Products – Determination of Creative Content". 
 
3- DEFINITIONS  
3.1 Bouillons and consommés:  Thin clear liquid obtai ned either by cooking of 
suitable protein-rich substances or thei r extract and/or hydrolysates with water 
with or without the addition of seasoni ng and/or flavouring substances, edible 
fats, sodium chloride, species and their natural extracts or other foodstuffs to improve their taste and such additives that permitted in this standard or by 
reconstitution of an equivalent mixture of dehydrated ingredients according to 
the directions for use. They are in the following forms:- 
3.1.1 Ready-to-eat bouillons and consommés: Products intended to be consumed as 
presented with or without heating. 
3.1.2 Condensed and concentrated bouillons and consommés: Liquid or semi-liquid 
product or paste like products which b ecame in a ready-to-eat form (3.1.1) 
after the addition of water according to the directions for use. 
3.1.3 Dehydrated bouillons and consommés: Dr y products which become in a ready-
to-eat form (3.1.1), after reconstitution w ith water according to the directions 
for use. 
3.2 Meat bouillon and meat consommés: Bouillons and consommé (3.1) 
prepared by using meat and/or meat extr acts with or without the use of other 
meats or meat extracts than those of bovine origin. GSO STANDARD  GSO …./2009
 
  ٢3.3 Poultry bouillon:   Bouillons (3.1) prepared by using poultry meat, raw 
eviscerated carcasses or meat extracts of poultry origin.  
 
4- CHARACTERISTICS 
 The following requirements shall be met in bouillons and consommés:- 
4.1 The product shall be completely free from pork products or its derivatives. 4.2 All raw materials shall be of high quality and shall comply with the related 
Saudi standards. 
4.3 The product shall be processed in hygienic plants complied with GSO Standard 
No. 21 "Hygienic Regulations for Food Plants and their Personnel". 
4.4 The product shall be free from objectionable matter according to good 
manufacturing practice. 
4.5 The following requirements shall be me t in the product when prepared ready 
for consumption in accordance with directions for use. 
4.5.1 Meat bouillons and meat consommé 4.5.1.1 Meat bouillons 4.5.1.1.1 The beef content expressed as fresh meat  shall not be less than 10 g or not less 
than 0.67 g per litre when expressed as beef extract. 
4.5.1.1.2 Sodium chloride shall not be more than 12.5 g per litre. 4.5.2 Meat consommés 4.5.2.1 Beef content expressed as fresh meat sh all not be less than 15 g per litre or not 
less than 1 g per litre when expressed as beef extract. 
4.5.2.2 Sodium chloride shall not be more than 12.5 mg per litre. 4.5.3 Poultry bouillons 4.5.3.1 The total nitrogen shall not be less than 100 mg per litre. 4.5.3.2 Sodium chloride shall not be more than 12.5 g per litre. 4.5.4 Other bouillons 4.5.4.1 The total nitrogen shall not be less than 200 mg per litre. 4.5.4.2 Amino nitrogen shall not be less than 120 mg per litre. 4.5.4.3 Sodium chloride shall not be more than 12.5 g per litre. GSO STANDARD  GSO …./2009
 
  ٣4.6 Toxic elements shall not exceed the following: 
 -  Lead     Lead in dry products as sold   1    p.p.m.     Lead in dry products as sold   0.5 p.p.m.  -  Tin             150    p.p.m. 4.7 The microbiological limits shall be acco rding to GSO No. …. “Microbiological 
Criteria for Foods – Part 1” which will be approved by GSO. 
4.8 Food Additives  The following food additives are perm itted in bouillons and consommés with 
the restrictions stated below on a ba sis of the ready-to-eat product (as 
maximum level):- 
4.8.1 Acids, bases and salts 4.8.1.1 Acetic acid and its potassium  and sodium salts 4.8.1.2 Citric acid and its potassium and  sodium salts     Limited by GMP 4.8.1.3 dl – Lactic acid and its potassium  and sodium salts 4.8.1.4 L(+) tartaric acid and its potassium  and sodium salts     250 mg/kg  4.8.1.5 Monophosphate, potassium, sodium  1000 mg/kg (sum of 4.8.1.6 Diphosphate, potassium, sodium   phosphates expressed         a s  P
205) 
4.8.1.7 Triphosphate, potassium, sodium  expressed as P 205 
4.8.1.8 Polyphosphate, potassium, sodium 4.8.2 Anti-caking agents (in dehydrated  products only) 4.8.2.1 Silicon dioxide amorphous   15 g/kg on dry matter 4.8.2.2 Stearate, aluminium, calcium,   singly or in   magnesium     combination 4.8.2.3 Calcium phosphate 4.8.3 Anti-foaming agents 4.8.3.1 Dimethyl polysiloxane    10 mg/kg GSO STANDARD  GSO …./2009
 
  ٤4.8.4 Antioxidants and antioxidant 
 synergists 4.8.4.1 L-ascorbic acid     1000 mg/kg singly 4.8.4.2 Ascorbate, calcium    or in combination 4.8.4.3 Ascorbate,     (calculated as 4.8.4.4 Ascorbate,     ascorbic acid) 4.8.4.5 Alpha tocopherols 4.8.4.6 Tocopherols, mixed concentrate   50 mg/kg, singly         or in combination 4.8.5 Colours 4.8.5.1 Annato extracts (CI Natural Orange 4)  150 mg/kg 4.8.5.2 Canthaxanthine (xanthophylls)     30 mg/kg 4.8.5.3 Caramel colour (made by ammonium           3000 mg/kg  sulphite process)    4.8.5.4 Caramel colour (not made by   Limited by GMP  ammonia process) 4.8.5.5 Beta-apo-8-carotenal    200 mg/kg, singly 4.8.5.6 Beta-apo-8-carotinic acid,   or in combination  
4.8.5.7 methyl and ethyl esters 4.8.5.8 Beta-carotine 4.8.5.9 Chlorophyll copper complex   400 mg/kg 4.8.5.10 Curcumin      50 mg/kg 4.8.5.11 Riboflavine     200 mg/kg 4.8.6 Emulsifiers, stabilizers,  thickening agents 4.8.6.1 Agar      Limited by GMP 4.8.6.2 Aliginates, potassium and sodium  3000 mg/kg 4.8.6.3 Cellulose, sodium carboxy-methyl  4000 mg/kg 4.8.6.4 Carageenan (including Furcellaran)  5000 mg/kg 4.8.6.5 Lecithin 4.8.6.6 Mono- and diglycerides of fatty acids 4.8.6.7 Modified starches:  -  Monostarch phosphate  -  Distarch phosphate GSO STANDARD  GSO …./2009
 
  ٥Phosphated distarch phosphate 
 -  Acetylated distarch phosphate  -  Acetylated distarch adepate  -  Starch acetate     Limited by GMP  -  Hydroxypropyl starch  -  White or yellow dextrins   roasted starches  -  Acid treated starches  -  Bleached starches  -  Enzyme treated starches  -  Oxidized starches 4.8.6.8 Pectin (not amidated) 4.8.6.9 Carob bean gum     Limited by GMP 4.8.6.10 Guar gum 4.8.6.11 Xanthan gum     3000 mg/kg 
4.8.7 Flavours 
4.8.7.1 Natural flavours and flavouring  substances and nature-identical  flavouring substances allowable  according to Saudi standards   Limited by GMP 4.8.7.2 Artificial flavouring substances  allowable according to Saudi standards  Limited by GMP 4.8.8 Flavour enhancers 4.8.8.1 1-Glutamic acid and calcium,   10 g/kg singly  potassium and sodium salts   or in combination 4.8.8.2 Inosonic acid and sodium and  potassium salts 4.8.8.3 Guanylic acid and sodium and   Limited by GMP  potassium salt 4.8.8.4 Sulphur dioxide (as residual amount  from the raw materials only)   20 mg/litre  GSO STANDARD  GSO …./2009
 
  ٦5- SAMPLING 
 Samples shall be taken according to GSO No. 31 “Method of Sampling for 
Meat and Meat Products”. 
 
6- METHODS OF TESTING AND TESTS 
6.1 Methods of testing  
– Determination of total nitrogen sh all be carried out according to GSO 
No. 504 “Meat and Meat Products – Determination of Nitrogen Content – Reference Method”.  
– Determination of amino nitrogen sha ll be carried out according to Saudi 
standard concerning with determination of amino nitrogen in meat and meat products which will be approved by GSO. 
– Determination of sodium chloride shall be carried out according to GSO 
No. 505 “Meat and Meat Products – Determination of Chloride Content”. 
– Determination of lead and tin conten ts shall be carried out according to 
GSO No. 132 “Method for Determination of Contaminating Elements in 
Foodstuffs”.  
– Determination of creatinine sha ll be carried out according to GSO 
standard concerning with determinati on of creatinine in meat and meat 
products which will be approved by GSO. 
6.2 Tests 
 Tests shall be carried out in the repr esentative samples drawn according to item 
(5) to determine its compliance with the items of this standard. 
 
7- PACKAGING, TRANSPO RTATION AND STORAGE  
 The following requirements shall be considered during packaging, 
transportation and storage.  
7.1 Packaging 
7.1.1 The product shall be packed in suitable containers which will safeguard the 
product quality and safety. 
7.1.2 When using tin cans they shall have a suitable enamel and shall comply with 
GSO Standard No. … “Hermetically Sealed Round Tin Cans used for Canning Foodstuffs”. 
7.1.3 In case of dry bouillons and consommés containers shall be as full as 
practicable without impairment of quality and not to deceive the consumer. 
7.1.4 In case of ready-to-eat bouillons and c onsommés the fill of the container shall 
be not less than 90% of the water capacity of the container. GSO STANDARD  GSO …./2009
 
  ٧7.2 Transportation 
 The product shall be transported in a su itable means of transport in a way that 
preserves the product quality from mechanical spoilage and contamination. 
7.3 Storage 
 The product shall be stored in a well ventilated stores. 
 
8- LABELLING 
 Without prejudice to what has been mentioned in the GSO Standard No. 9 
“Labelling of Prepackaged Foods” a nd GSO Standard No. 150 “Expiration 
Periods for Food Products”, the following information shall be stated on the 
label: 
8.1 Name of the product as follows: 
– “Meat bouillons” if the product complies with the appropriate 
requirement as contained in item 4.5.1.  
– “Beef bouillon” if the product complie s with the appropriate requirement 
as contained in item 4.5.1, and the total creatinine content is derived from 
beef.  
– “Meat consommé” if the product complies with appropriate requirement 
as contained in item 4.5.2.  
– “Beef consommé” if the product comp lies with appropriate requirement 
as contained in item 4.5.2 and the total creatinine content is derived from 
beef.  
– “Poultry bouillon” if the product complies with the appropriate 
requirement as contained in item 4.5.4.  
– “Other bouillons” if the product complies with the appropriate 
requirements contained in item 4.5.4.  
8.2 Directions for the preparation of the product to be ready-to-eat. 
8.3 The volume of the product as ready-to- eat when prepared in accordance with 
directions for use. 
   GSO STANDARD  GSO …./2009
 
  ٨ 
Bovine  -ﺑﻘﺮي  
Bouillon -ﻣﺮق  
Consomme -ﻣﺮق  
Antioxidants Synergists -اﻷآﺴﺪة  ﻣﻀﺎدات  ﻣﺴﺎﻋﺪات   
Flavour enhancers -اﻟﻨﻜﻬﺔ ﻣﺤﺴﻨﺎت   
 
  GSO STANDARD  GSO …./2009
 
  ٩ 
REFERENCES 
 -اﻟﻤﺮاﺟﻊ  
Main References 
 اﻟﺮﺋﻴﺴﻴﺔ  اﻟﻤﺮاﺟﻊ  
Codex Alimentarius Commission 
    CAC 117-1981     Codex Standard for Bouillons      and Consommés  -  اﻷﻏﺬﻳﺔ  دﺳﺘﻮر  ﻟﺠﻨﺔ ﻣﻮاﺻﻔﺔ       
  رﻗﻢ      ٧١١-م١٨٩١  
واﻟﻤﺮق  اﻟﺸﻮرﺑﺎت        
Association Internationale De Industrie 
    Des Bouillons Et Pottages (AIIBP), 1990     “Code of Practice for Bouillons and     Consommés”. -  اﻟﺸﻮرﺑﺎت  ﻟﻤﺼﻨﻌﻲ  اﻟﺪوﻟﻴﺔ  اﻟﻤﻮاﺻﻔﺔ
 ٠٩٩١واﻟﻤﺮق  
واﻟﻤﺮق  ﻟﻠﺸﻮرﺑﺎت  اﻟﻌﻤﻠﻴﺔ  اﻟﻤﻤﺎرﺳﺔ  دﺳﺘﻮر "