GSO 1404/2010    GULF STANDARD 
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 اﻟﻌﺮﺑﻴﺔ  اﻟﺨﻠﻴﺞ  ﻟﺪول اﻟﺘﻌﺎون  ﻣﺠﻠﺲ  ﻟﺪول اﻟﺘﻘﻴﻴﺲ  هﻴﺌﺔ 
STANDARDIZATION ORGANIZA TION FOR G.C.C (GSO) 
 
  
 
 
 
  
DS 1404 / 2010 
 اﻟﻬﻼﻣﻴﺔ  اﻟﺤﻠﻮى) اﻟﺠﻴﻠﻴﺔ (
JELLY CANDY 
 
  
 
  
 
 
Prepared By  
GSO Technical Committee 05 for standards of food and agriculture products  
 
 
This document is a draft GSO Standard circulated  for comments. It is, therefore, subject to 
alteration and modification and may not be refe rred to as a GSO Standard until approved by 
GSO Board Of Directors. 
 
 
 
 GSO 1404/2010    GULF STANDARD 
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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 through specialized technical committees (TCs).  
 
GSO through the technical program of committee TC No. 5 "Gulf  technical committee for 
standards of food and agriculture products" ha s updated the GSO Standard No. 1404/2002 "Jelly 
Candy". The Draft Standard has been prepared by Sultanate of Oman.   
  
This standard has been approved as a Gulf T echnical Regulation by GSO Board of Directors in 
its meeting No. (       ), held on      /    /         H ,     /     /             G. The approved standard will 
replace and supersede the GSO standard No. 1404/2002.    
 
  
 
 
 
  
 
  
 
  GSO 1404/2010    GULF STANDARD 
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JELLY CANDY 
 
1. SCOPE AND FIELD OF APPLICATION 
 This standard is concerned with jelly candy. 
  
2. COMPLEMENTARY REFERENCES 
  
2.1    GSO 9/1995 “Labeling of Prepackaged Foods”. 
2.2    GSO 21/1984 “Hygienic Regulation for Food Plants and their Personnel”. 
2.3 GSO 839/1998 “General Regula tions for Food Containers”. 
2.4 GSO 150/1993 “Expiration Periods  for Food Products Part 1”. 
2.5 GSO 23/1998 “Coloring Matter  used in Food Stuffs”. 
2.6 GSO 707/1994 “Flavours Permitted for use in Food Stuffs”. 
2.7 GSO 263/1994 “Hard Candy”. 
2.8 GSO 1320/2002 “Soft Candy”. 
2.9 GSO 1404/2002  " Jelly Candy" 
2.10 GSO 16/1984 “Physical And Ch emical Methods for Testing Edible Oils and Fats”. 
2.11 GSO 193/2000 “Methods of Test for Wheat Flour”. 
2.12 GSO 20/1984 “Methods of Test for the De termination of Contaminating Metallic 
Elements in Food Stuffs”. 
2.13 GSO 1341/1998 “Physical and Chemical  Methods of Testing for Sugar”. 
2.14 GSO ISO 2448 : 1994 “Fruit and Vegeta ble - Determination of Ethanol”. 
2.15 GSO 22/1984 “Methods of Test for Colo ring Matters Used in Food Stuffs”. 
2.16 GSO 262/1994 “Methods of Test for Hard Candy”. 
2.17 GSO Standard ON “Methods of Test for Hala wa Teheniah Prepared from Sucrose (El 
halawa El Shamiah)”. 
2.18 Codex standard of food a dditives which adopted by GSO 
2.19 GSO ISO 6579 : 1994 “Microbiology - General Guidance on Methods for the Detection of 
Salmonella”. 
2.20 GSO ISO 4833 : 1994 “Microbiology - Gene ral Guidance for Enumeration of Micro-
organisms - Colony Count Technique at 30 o C”. 
2.21 GSO ISO 7954 : 1997 “Microbiology - Genera l Guidance for Enumeration of Yeast and 
Moulds - Colony Count Technique at 25 o C”. 
2.22 GSO ISO 4831 : 1994 “Microbiology - Genera l Guidance for Enumeration of coliforms 
bacteria”. 
2.23 GSO Standard ON “Determination of Pork Fat in Food Stuffs”. 
 
2.24 GSO Standard ON “Food Packages - Pa rt 2: Plastic Packages - General 
Requirements”. GSO 1404/2010    GULF STANDARD 
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3. DEFINITIONS 
Alimentary products prepared from nutritive sw eeteners (such as sucrose and glucose) with 
gelatin or pectin or agar or star ch flavouring and coloring materials. 
  
4 . REQUIREMENTS 
The following requirements shall be met in Jelly Candy. 
4.1   It shall be free from por k products and its derivatives. 
4.2   It shall be free from Ethyl Alcohol (Ethanol). 
4.3   It shall be free of foreign matters. 4.4  It shall be free from in sects and their fragments. 
4.5  It shall be free of rancidity and off-odors. 
4.6  All materials used shall comply with relevant GSO standards for each material. 
4.7 Healthy Requirements  4.7.1 Only the food additives in th e international codex standard mention in item 4.17 is allowed 
to used according to food category 05.2 and f ood category 05.2.2 with the limits mention and the 
additives in table 3 of go od manufacturing  products   
4.7.2 The production shall be comply with  good manufacturing practi ces according to GSO 
       Standard mentioned in 2.2. 4.8  It shall have a di stinctive taste and odor. 
4.9  It shall be free from  artificial sweeteners. 
4.10 It shall be free from Salm onella and Coliform bacteria. 
4.11 Number of Yeasts and Moul ds shall not exceed 100/g. 
4.12 Total count of bacteria sh all not exceed 5000 microbe/g. 
4.13 Contaminating metallic element c ontent shall not ex ceed the following:- 
                                 Arsenic : 0.5 PPM                                     Copper : 2.5 PPM                                 Zinc : 2.5 PPM GSO 1404/2010    GULF STANDARD 
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                                 Lead : 1.0 PPM 
4.14  It shall have a suitable color, proper texture, uniform shape without being melted 
  or attached with its elf or with outer wrap. 
4.15 Optional ingredients (colors and flavours permitted). 4.16 Moisture content shall be between 22 % - 30 %. 
4.17 Total Sucrose content shall not be less than 60 % in final product and gluc ose shall not      
       exceed 20 % of total sugars. 4.18 It shall be free of filling matters.  
5. SAMPLING 
5.1 Samples shall be taken according to GSO standard mentioned in item (2.7). 
 
6. METHODS OF TEST 
Test shall be carried out on the representa tive sample taken according to item 5 to 
determine its compliance w ith all testing methods. 
 6.1 Sensory evaluation Shall be evaluated according to GSO standard mentioned in item (2.15). 
 
6.2 Detection of rancidity Shall be carried out according to GS O standard mentioned in item (2.9). 
 6.3 Detection of co louring matters 
Shall be carried out according to GS O standard mentioned in item (2.14). 
 6.4 Determination of contaminating elements Shall be carried out according to GS O standard mentioned in item (2.11). 
 6.5 Detection of foreign matters Shall be carried out according to GS O standard mentioned in item (2.15). GSO 1404/2010    GULF STANDARD 
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6.6 Detection of insects and their fragments Shall be carried out according to GS O standard mentioned in item (2.10). 
 6.7 Detection of ar tificial sweeteners 
Shall be carried out according to GS O standard mentioned in item (2.16). 
 6.8 Determination of moisture Shall be carried out according to GS O standard mentioned in item (2.12). 
 6.9 Determination of sugars Shall be carried out according to GS O standard mentioned in item (2.12). 
6.10 Detection of ethanol Shall be carried out according to GS O standard mentioned in item (2.13). 
6.11 Detection of lard and lard products Shall be carried out according to GS O standard mentioned in item (2.21). 
6.12 Detection of salmonella Shall be carried out according to GS O standard mentioned in item (2.17). 
6.13 Detection of yeasts and moulds 
Shall be carried out according to GS O standard mentioned in item (2.19). 
6.14 Determination of to tal count bacteria 
Shall be carried out according to GS O standard mentioned in item (2.18). 
6.15 Determination of coliform bacteria Shall be carried out according to GS O standard mentioned in item (2.20). 
 
7 PACKAGING, TRANSPORTATION AND STORAGE 
7.1 Packaging 
Without prejudice to provision of GSO Standard mentioned in item (2.3) and 
item (2.24).  
The product shall be packed in clean, hygi enic, suitable, sound, moisture proof GSO 1404/2010    GULF STANDARD 
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 and well sealed containers that ha ve no effects on product properties. 
7.2 Transportation 
It shall be carried out in such a way as to protect the product from mechanical 
damage and contamination. 7.3 Storage 
The product shall be stored under hygienic c onditions in well ventilated stores and 
at a safe distance from sources of heat, moisture and contamination. 
 
8. LABELLING 
Without prejudice to provisions of GSO Standard mentioned in item (2.1) and 
item (2.4) and shall be declared  on the label of the product. 
8.1 Source of gelatin used and origin. 8.2 Additives if used. 
  
    
 
 
  
 
  
 
  
 
  
 
 
 
  
 
  
 
  
 
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REFERNCES: 
 Codex Standard 192 for food additives