G.C.C STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
Final Draft  
 
 
 
GSO  05/FDS …../2011  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Prepared By  
GSO Technical Committee for  standards of food and agriculture products  
 
 
This document is a draf t 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
 
ICS: 67.200   
Nougat Candy ( Marzipan) 
  
 GSO STANDARD                                                                     GSO ……  /2011 
                                                                        
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Date of Board of Directors’    
appro val: 
Issuing Status  : 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Nougat Candy ( Marzipan) 
  
 
 GSO STANDARD                                                                     GSO ……  /2011 
                                                                        
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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 /Technic al regulations through specialized technical committees (TCs).  
GSO through the technical program of committee TC No (5) " Technical committee for 
standards of food and agriculture products" has prepared this Standard. The Draft Standard 
has been prepared b y Sultanate of Oman  . 
  
This standard has been approved as a Gulf (Standard / Technical Regulation)  by GSO Board 
of Directors  in its meeting No.(       ),held on      /    /            H ,     /     /              G.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD                                                                     GSO ……  /2011 
                                                                        
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 NOUGAT CANDY ( MARZIPAN)  
  
1. SCOPE AND FIELD OF APPLICATION  
 This GSO standard is concerned with nougat candy ( marzipan)  
2. COMPLEMENTARY REFERENCES  
2.1 GSO 9 “Labelling of Pre-packaged  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/CAC 192 “General Standards of Food Additives”.  
2.5              GSO 262” Methods of test for hard candy ”. 
2.6             GSO 1016   " Microbiological criteria for foods tuffs Part 1". 
2.7           GSO 16 " Physical and chemical methods for testing edible vegetable oils and fats.  
2.8           GSO 20 " Methods for the determination of contaminating metallic elements in food    
                               stuffs ". 
2.9       GSO S tandard ON (Methods of Test for Halawa Tehenia Prepared from Sucrose  
                (El-Halawa El -Shamia).  
 
2.10       GSO 134 "Methods of Test for Sugar - Physical and Chemical Methods".  
 
2.11       GSO 148  “Sugar ”. 
 
2.12         GSO 23 "Colouring Matte r Used in Foodstuffs".  
 
2.13       GSO Standard ON (Methods of Test for Edible Starch)  
 
2.14      GSO Standard ON (Edible Starch).  
 
2.15     GSO 1320 " Soft Candy".  
 
2.16       GSO ISO 2448 : 1994 (Fruit and Vegetable Products - Determination of Ethanol).  
 
2.17       GSO ISO 6579 : 1994 (Microbiology - General Guide - Detection of Salmonella).  
 
2.18       GSO 1310 / 2002 (Glucose Syrup).  
 
2.19           GSO ISO 4832/1994 (Microbiology - General Guide for the Enumeration of  
                Coliforms - Colony  Count Technique at 30 oC). 
 
2.20        GSO 842 "Microbiology - General Guide for the Enumeration of Yeasts and  GSO STANDARD                                                                     GSO ……  /2011 
                                                                        
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              Moulds - Colony Count Technique at 25 oC". 
 
2.21         GSO 1321  "Glucose".  
 
2.22        GSO Standard ON (Testing for Pork Fat in F ood Products).  
 
2.23            GSO ISO 6651 : 1994 (Methods of Determination of Maximum Permitted of  
              Mucotoxins in Feed Products - Aflatoxins).  
 
2.24           GSO 263 (Hard Candy).  
 
2.25        GSO 146/1994 (Methods of Testing for Sulphuric A cid Used in Food  
               Preservation).  
 
2.26        GSO 1306 "Methods of Microbiology Testing of Plant Baby Foods".  
 
3. DEFINITIONS  
       Nougat candy ( marzipan) : The product of cooked sucrose and glucose under   
                  defined tempera ture with albumin, flavouring materials, nuts and sometimes honey    
                  with foaming agent and it shall be free from gelatin.  
 
              4 .                REQUIREMENTS  
                  The following requirements shall be met in Nougat candy ( marzipan) : 
 
4.1             All materials used shall comply with the relevant GSO standards for each  
                  material.  
 
4.2             It shall be clean and free from foreign matter.  
 
4.3             It shall have acceptable taste (accor ding to each type).  
 
4.4             It shall be free from pork products and its derivatives.  
 
4.5             It shall be free from rancidity and off -odors.  
 
4.6             It shall be free from insects and their fragments.  
 
4.7             It shall have  proper cracked texture.  
 
4.8             It shall have a light white colour and distinctive taste.  
 
4.9             Glucose shall not exceed 50% of the total sugars.  
 
4.10            Moisture is not less than 6%.  
 
4.11           It shall be free from fill ing matter such as flour and starch.  
 
4.12        It shall be free from talcum powder.  GSO STANDARD                                                                     GSO ……  /2011 
                                                                        
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4.13       The used nuts shall be free from rancidity, peels and insect fragments.  
 
4.14        It may be packed in suitable wraps or packed without wrappings in suitab le 
                packets.  
 
4.15        Contaminating metallic elements content shall not exceed the following:  
               Arsenic :                                       0.5 ppm  
               Lead :                                           1.0 ppm  
               Copper :                                       2.5 ppm  
                Zinc :                                           2.5 ppm  
 
4.16         Aflatoxin shall not exceed 10 PPB.  
 
4.17        Sulphuric dioxide ratio in the final product shall not exceed 350 ppm.  
 
4.18        Production shall be carried out according to good manufacturing practices and  
               shall be in accordance with the GSO standard mentioned in 2.3.  
 
4.19        It shall be free from ethyl alcohol.  
 
4.20           O ptional ingredient shall be in accordance with the GSO standard mentioned in  
                2.24.  
 
4.21            It shall be free from salmonella and coliform bacteria.  
 
4.22            Number of yeasts and moulds shall not exceed 100/g.  
 
4.23           Total count of bacteria shall not exceed 5000 microb/g.  
 
4.24          Fat substances shall not be less than 10% in the final product and milk fat shall  
                 not be less than quarter of the fats used.  
 
4.25             Food additives shall be i n accordance with the standard mentioned in  2. 4. 
 
4.26          Microbiological properties of the product shall be accordance with GSO standard    
                  mentioned in 2.6.  
 
5.              SAMPLING  
 
                Sampling shall be carried out  according to the GSO standard mentioned in (2.24).  
 
6.            METHODS OF TEST  
 
6.1          Tests  
 
6.1.1       Sensory evaluation  
               It shall be evaluated according to the GSO standard mentioned in 2.5.  
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 6.1.2         Detection of foreign matters  
                 It shall be detected according to the GSO standard mentioned in 2.5.  
 
6.1.3         Moisture determination  
                 It shall be determined according to the GSO standard mentioned in 2.10.  
 
6.1.4        Sugars determination  
                It shall be determined according to the GSO standard mentioned in 2.10.  
 
6.1.5        Determination of contaminating elements  
                 It shall be determined according to the GSO standard mentioned in 2.8.  
 
6.1.6        Determinatio n of starch  
                 It shall be determined according to the GSO standard mentioned in 2.13.  
 
6.1.7        Determination of non -organic matters  
                Talcum powder: It shall be calculated by the difference in ash determination by  
                adding dilute hydrochloric acid to the ash then ash again. In case talcum powder  
                is present, the ratio of soluble ash in the acid be high.  
 
6.1.8        Determination of sulphur dioxide  
                It shall be determined accordi ng to the GSO standard mentioned in 2. 25. 
 
6.1.9         Detection of artificial sweeteners  
                 Detection shall be carried out according to the GSO standard mentioned in 2. 9. 
 
6.1.10       Detection of colouring matter  
                 Detecti on shall be carried out according to the GSO standard mentioned in 2. 9. 
 
6.1.11       Detection of rancidity  
                  It shall be carried out according to the GSO standard mentioned in 2. 7. 
 
6.1.12       Detection of pork fat  
                 It shall be carried out according to the GSO standard mentioned in 2.2 2. 
 
6.1.13       Detection of ethanol  
                 It shall be carried out according to the GSO standard mentioned in 2.1 6. 
 
6.1.14       Detection of salmonella  
                 It shal l be carried out according to the GSO standard mentioned in 2.1 7. 
 
6.1.15      Determination of yeasts and moulds  
                It shall be carried out according to the GSO standard mentioned in 2.2 0. 
 
6.1.16       Determination of total count of bacteri a 
                 It shall be determined according to the GSO standard mentioned in 2. 26. 
 
6.1.17        Detection of coliform bacteria  GSO STANDARD                                                                     GSO ……  /2011 
                                                                        
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                  It shall be carried out according to the GSO standard mentioned in 2. 19. 
 
6.1.18       Determination of  aflatoxin  
                 It shall be determined according to the GSO standard mentioned in 2.2 3. 
 
6.2            Tests shall be carried out on the representative sample taken according to  ( 5 ) to 
                  determine its compliance with all the items of this standard.  
 
7               PACKAGING, TRANSPORTATION AND STORAGE  
                 It shall consider the following:  
 
7.1             Packaging  
                  The product shall be packed in clean, suitable, sound, moisture proof, and  
                   sealed containers that have no effect on product properties.  
 
7.2              Transportation  
                   Transportation shall be carried out in such a way as to protect the product  
                    mechanical damage and contaminatio n. 
 
7.3             Storage  
                  The product shall be stored under suitable conditions in ventilated stores.  
 
8.              LABELLING  
 
                 Without prejudice to the provisions of the GSO standard mentioned in 2.1 and  
                  2.2, the following shall be declared on the label of the product:  
8.1             “Expiration date for all kinds of soft candy shall not be more than one year from   
                   production date ”. 
 
8.2             Food additives (if used).