اﻟﻌﺮﺑﻴﺔ  اﻟﺨﻠﻴﺞ  ﻟﺪول اﻟﺘﻌﺎون  ﻣﺠﻠﺲ  ﻟﺪول اﻟﺘﻘﻴﻴﺲ  هﻴﺌﺔ 
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) 
 
  
 
       
 
Draft 
 
GSO 05/DS 1316 /  
اﻟﻤـﺎﻳﻮﻧﻴﺰ  
Mayonnaise 
 
    
 
Prepared By 
GSO Technical Committee 05 for standard s 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 referred to as a GSO Standard until approved by 
GSO Board Of Directors. 
 
 
 
 
 
       
  
 
Foreword 
 
GCC Standardization Organization (GSO) is a regional Organization wh ich consists of the 
National Standards Bodies of GCC member Stat es. One of GSO main functions is to issue 
Gulf Standards /Technical regulations thr ough specialized technical committees (TCs). 
 
GSO through the technical program of committee TC No. 5 "Gulf  technical committee for 
standards of food and agriculture products" has updated the GSO Standard No. 1316/2002 
"Mayonnaise". The Draft Standard has be en prepared by Sultanate of Oman. 
  
This standard has been approved as a Gulf Te chnical Regulation by GS O Board of Directors 
in its meeting No. (       ), held on      /    /         H ,     /     /             G. The approved standard will replace and supersede the GSO standard No. 1316/2002.   
 GSO STANDARD GSO 1316 / 000
 
1 
  MAYONNAISE 
 
1. SCOPE AND FIELD OF APPLICATION 
 This GSO standard is concerned w ith mayonnaise and its various types. 
2. COMPLEMENTARY REFERENCES 
2.1 GSO 9 “Labelling of Prepackaged Foods”. 
2.2               GSO 150 “Expiration periods at  food products”. 
2.3 GSO 21 “Hygienic Regulations for Food Plants and Their Personnel”. 
2.4 GSO 1315 “Methods of  Test for Mayonnaise”. 
2.5              GSO/CAC 192 “G eneral Standards of  Food Additives”. 
2.6              GSO 1016” Microb iological Criteria for Fo od Stuffs – Part 1”. 
3. DEFINITIONS  
 Mayonnaise: A condiment sauce prepared by emulsifying edible vegetable oil or 
oils in an aqueous phase c onsisting of vinegar. The o il-in-water emulsion being 
produced by the hens' egg yolk, and may c ontain optional ingred ients as in 5.11. 
4.               CLASSIFICATION 
4.1             Low- Fat Mayonnaise. 
4.2             Medium- Fat Mayonnaise. 4.3             High- Fat Mayonnaise.  
5. CHARACTERISTICS 
 The following characteristics shall be met in mayonnaise: 
5.1 It shall be free from pig  products or its derivatives or any other animal fats. 
5.2 Ingredients used in the preparation of mayonnaise shall comply with their relevant 
GSO standards. 
5.3 It shall be produced under the hygi enic regulations mentioned in the GSO 
standard given in 2.2. 
5.4 The texture of the product shall be se misolid, uniform, smooth and free from 
lumps due to poor manufacturing. 
5.5 It shall be free from impurities and foreign materials, ra ncidity and any other 
foreign flavours except thos e produced from the following additives: Natural 
sweeteners, edible salt, must ard, spices, condiments, herb s, fruits and vegetables 
and their products and dairy products. GSO STANDARD GSO 1316 / 000
 
2 
  5.6 Bubbles of oil shall be small and regular in size, fat content sh all not be less than 
78.5% (m/m). 
5.7 Egg White content shall not be more than  20% of is tolerated related to the egg 
yolk. 
5.8        Acidity content shall be be tween 0.3% -1.5% calculated as oleic acid. 
5.9 Contaminant metallic elements conten t shall not exceed the ratios mentioned 
aagainst each (ppm): 
 Arsenic  0.3 
 Copper  2.0  Lead  0.3 
5.10 The peroxide value shall not exceed 10  milliequivalents of peroxide oxygen/kg. 
5.11         Allow the use of additives a nd it should be accourding to the standards which 
mention in item 2.5. 
5.12 The microbiological characteristics sh all be according GSO standard which 
mention in item 2.6. 
6. SAMPLING 
6. 1      Samples shall be taken randomly not less than (8) units from the consignments to 
form a representative sample of the consignments.  
  
7.  METHODS OF EXAMINATION AND TEST  
 The tests mentioned in the GSO standard given in 2.4 shall be carried out on the 
representative sample taken according to  item (6) to determine its compliance 
with this standard. 
8. PACKAGING, TRANSPORTATION AND STORAGE 
 The following shall be considered during packaging, transportation and storage: 
8.1 Packaging 
8.1.1 Mayonnaise shall be packed in suitable  clean, dry, hygienic containers which do 
not affect its characteristics.  
 8.1.2      Packages shall be clean and dry a nd also free from any foreign odour, impervious to 
oxygen or moisture 
8.1.3      Packages should not been previously  used and equipped with tightly closed covers.  
8.14       The product may be packed in  an atmosphere of ni trogen or carbon dioxide. 
8.2 Transportation  GSO STANDARD GSO 1316 / 000
 
3 
   Transportation shall be carried out in such  a way as to protect the containers from 
damage and contamination. 
8.3 Storage 
 Containers shall be stored at  a temperature not more than 25oC far away from 
direct sunlight and sources of heat and contamination.  
8. LABELLING 
 Without prejudice to what is stated in  the GSO standard mentioned in 2.1, 
Without prejudice to what is stated in the GSO standard me ntioned in 2.1,  it must 
mention in the label the following: 
9.1             The kind of mayonnaise (low or medium or high fat). 9.2             The addition of an ingredient  to impart a characteristic taste to the product shall be 
indicated in an appropriate manner so as  to form a part of the product (such as 
mayonnaise with mustard, with  tomato. with herbs... ). 
9.3             The nutrition facts (perce ntage of fat, protein, carbohydrate and sodium per 100 
gram or serving) beside the calories. 
9.4             Instruction of storage.     
9.5            The expiry date shall be acc ourding to GSO standard which mention in item 2.2.