GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
 
 
Final Project  
 
GSO 05/FDS/  :2010  
 
 
 
 
 
Vegetables, fruits & derived products – Grape syrup (debis)  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Prepared By:  
Gulf technical committee for standards of food and agriculture products  
 
This docume nt is a draft Gulf standard circulated for comments . It is therefore, subject to 
change and may not be referred to as a Gulf standard until approved by the board of 
directors.  
 
 
 
 
 
 
ICS:67.080.10 
 
Foreword  
 
GCC Standardization Organization (GSO) is a regi onal Organization which consists of 
the National Standards Bodies of GCC member States. One of GSO main functions is to 
issue Gulf Standards /  Technical regulations through specialized technical committees 
(TCs).  
 
GSO through the technical program of commi ttee TC No.:5 "Technical committee for 
standards of food and agriculture products" has prepared this Standard. The Draft 
Standard has been prepared by United Arab Emirates.  
 
The draft Standard has been prepared based on relevant AIDMO, International and 
National foreign Standards and references.  
 
This standard has been approved as a Gulf Technical Regulation by GSO  Board of 
Directors in its meeting No.(        ), held on              /      /  
H ,            /          /      G. 
 
 
 
 
 
 
 
 
 GSO 05/FDS/        :2010   GSO standards  
 
Fruits and Vegetab le Products  – Grape Syrup  
 
1. Scope and coverage  
 
This standard specification is a description of  the general requirements that should be 
available in the grape syrup for direct human consumption and the requirements, 
conditions of packaging, transferring,  storing, sampling, method testing and labelling .   
 
2. Supplementary references  
 
1.2 GSO 9:  The f illed nutritious product cards  
2.2 GSO 21:  The health regulatory conditions in the foodstuf f factories and their 
employees  
3.2 GSO 1694 : General rules for foo d hygiene  
2.4 GSO/CAC 193 : General stand ard for toxins and contaminants  
2.5 GSO 150:  Expiration dates for food products  
2.6 GSO 839 : Food packages – Part 1: General requirements  
2.7 GSO 168 : Requirements of storage facilities for dry and canned food stuffs  
2.8 GSO 1016:  Microbiological cr iteria for food stuffs – Part 1  
2.9 GSO 988: Limits of radioactivity levels per mitted in food stuffs – Part 1  
2.10 GSO 382: Maximum limits for pesticide residues in agricultural food products -
Parts 1  
2.11 GSO 383: Maximum limits for pesticide residues in agricultural food products – 
Part 2 
2.12 GSO 20:  Determination methods of mineral components of contaminated food  
2.13 GSO 122:  Methods of test for honey  
2.14 GSO 464:  Grapes  
2.15 GSO 1034:  Raisins  
2.16 GSO 147:  Honey  
 
3. Definition s 
 
3.1 Grape Syrup  
A thick liquid made from fresh grape juice or raisin s, as a result of heat treatment.  
3.2 Foreign substances  
Any other substance that does not originat e from the product.  
 
4. Classification   
 
Grape syrup is classified by ta ste:  
4.1 Sweet grape syrup  
4.2 Sour grape syrup  
 
5. General requirements  
 GSO 05/FDS/        :2010   GSO standards  
 
The following requirements shall be met by grape syrup:  
5.1 All the grape s used in production shall comply  with the relevant GSO standards in 
item (14.2) . 
5.2 All the raisin s used i n production shall comply  with the relevant GSO standards in 
item (15.2) . 
5.3 It shall be naturally clean in its characteristics , such as appearance, colour , texture 
and smell . 
5.4 It shall be an amorphous and sticky liquid that is homogeneous in texture a nd 
colour . 
5.5 It shall be free from any abnormal material and blemished units.  
5.6 It shall be free from any insects or their parts.  
5.7 It shall be free from any food additives such as colours , preservatives, natural sugar 
or artificial sweeteners.  
5.8 It shall be free from any fermentation and alcohol.   
5.9 Materials used in the manufacturing must meet the Gulf Standard  Specifications 
relating  to items (2.2) and item (3.2) . 
5.10 The Content of the total soluble solids should not exceed 85 Brix, equal to 20 
degrees.  
5.11 The h ydrogen values are as follows:  
5.11.1  Sweet syrup, minimum 5.5 . 
5.11.2  Sour syrup, maximum 5.5 . 
5.12 Total ash shall not exceed 2.5% based on dry material . 
5.13 Hydroxyl methyl furfural  shall not exceed 55 ml/Kg.  
5.14 It shall be free from date syrup or any other material that are not grape s or raisin s. 
5.15 The microbiological criteria shall meet the limits stipulated in the GSO standard 
mentioned in item (8.2) . 
5.16 The t oxic metallic elements shall be determined according to the G ulf standard 
mentioned in item (4.2) .  
5.17 The limits of radiation levels in the product shall not exceed the permitted 
maximum levels stated in the GSO.  
5.18 The limits of pesticide levels in the product shall not exceed the permitted 
maximum levels stat ed in the GSO standards mentioned in item (10.2) and item (11.2) . 
5.19 The moisture  content shall not exceed 3.5%.  
 
6. Packaging, t ransferring and storage  
 
6.1 The c ontainers shall be suitable, clean and tightly -sealed to prevent any external 
contaminatio n, and shall comply with the GSO standards mentioned in item (6.2) . 
6.2 The p roduct shall be stored under suitable conditions in well -ventilated stores far 
from moisture, su nlight , or sources of contamination and odours , in accordance with the 
GSO standard s mentioned in item (7.2) . 
6.3 The p roduct shall be transported  in such a way as to protect it from mechanical 
damage , contamination and direct sunlight .   
 
7. Sampling  
 GSO 05/FDS/        :2010   GSO standards  
Samples shall be taken according to the Gulf standard mentioned in item (16.2)  
 
8. Test methods  
 
8.1 Total sugar  
Determination shall be carried out according to the Gulf standard mentioned in item 
(13.2) . 
8.2 Moisture  
Determination shall be carried out according to the Gulf standard mentioned in item 
(13.2) . 
8.3 Contaminated metal component s 
Determination shall be carried out according to the Gulf standard mentioned in item 
(13.2) . 
8.4 Soluble solids  
Determination shall be carried out according to the Gulf standard mentioned in item 
(13.2) . 
 
9. Labelling  
 
Without prejudice to what has been s tated in the GSO standards mentioned in item (1.2), 
the following shall be labelled  on grape syrup packages:  
9.1 The product name is (Grape Syrup) or (raisin syrup) . 
9.2 The d ate of manufacture and expiry date shall be in accordance with the GSO 
standards mentioned in item (5.2) . 
9.3 The concentration  of solids should be shown as  a percenta ge. 
 
 
 
References:  
Syrian standards 1990 -869: grape syrup  
Jordanian standards 2005 -544: Vegetables, fruits & derived products – Grape syrup  
  
 
Technical Terms  
Grape syru p  
Date  
Net Weight  
Pesticides residues  
Food additives  
Hermetically sealed  
Raisin  
Grape  
Moisture  
Total soluble solids  
Hydroxyl methyl furfural