GSO STANDARD GSO ...... / 2008
 
  ١ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﻟﺩﻭل ﺍﻟﺘﻌﺎﻭﻥ ﻤﺠﻠﺱ ﻟﺩﻭل ﺍﻟﺘﻘﻴﻴﺱ  ﻫﻴﺌﺔ 
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) 
  
    
ﻣﺸﺮوع: ﻧﻬﺎﺋﻲ  
 
   
GSO 5/FDS….. /2008  
  
  
ﺍﻟﺨـــل  
VINEGAR  
 
 
 
إﻋﺪاد  
 
 
اﻟﻤﻨﺘﺠﺎت  ﻣﻮاﺻﻔﺎت  ﻟﻘﻄﺎع اﻟﺨﻠﻴﺠﻴﺔ  اﻟﻔﻨﻴﺔ اﻟﻠﺠﻨﺔ  ﻭﺍﻟﺯﺭﺍﻋﻴﺔ  ﺍﻟﻐﺫﺍﺌﻴﺔ  
 
 
 
 ﻤﺸﺭﻭﻉ  ﺍﻟﻭﺜﻴﻘﺔ ﻫﺫﻩ  ﻟﺫﻟﻙ ﺒﺸﺄﻨﻬﺎ،  ﻭﺍﻟﻤﻼﺤﻅﺎﺕ  ﺍﻟﺭﺃﻱ ﻹﺒﺩﺍﺀ ﺘﻭﺯﻴﻌﻬﺎ  ﺘﻡ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻟﻤﻭﺍﺼﻔﺔ
 ﻤﻥ ﺍﻋﺘﻤﺎﺩﻫﺎ  ﺒﻌﺩ ﺇﻻ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻜﻤﻭﺍﺼﻔﺔ  ﺇﻟﻴﻬﺎ ﺍﻟﺭﺠﻭﻉ  ﻴﺠﻭﺯ ﻭﻻ ﻭﺍﻟﺘﺒﺩﻴل،  ﻟﻠﺘﻐﻴﻴﺭ ﻋﺭﻀﺔ ﻓﺈﻨﻬﺎ
ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻬﻴﺌﺔ ﺇﺩﺍﺭﺓ ﻤﺠﻠﺱ.   
  
      GSO STANDARD GSO ...... / 2008
 
  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..../....  …….he ld on    /    /   /  H ,  /    /   
G 
  
                            GSO STANDARD GSO ...... / 2008
 
  ٣  
            
  
      
VINEGAR  
        
  
Date of GSO Board of Directors’ Approval :  
Issuing Status :  
 GSO STANDARD GSO ...... / 2008
 
١  VINEGAR  
 
 
1.  SCOPE AND FIELD OF APPLICATION 
 This GSO standard is applies to products as defined in (3.1). 
 
2. COMPLEMENTARY REFERENCES 2.1        GSO 9  "Labelling of Prepackaged Foods". 
2.2 GSO 20 "Methods for the Determination of  Contaminating Metallic Elements in 
Foodstuffs". 
2.3 GSO 21 "Hygienic Regulations for Food Plants and their Personnel". 2.4 GSO on "Methods of test for vinegar". 2.5 GSO 150 “Expiration Periods of Food Products”. 2.6 GSO 707 “Flavourings Permitted for Use in Foodstuffs”. 2.7          GSO 839 “Food Packages - Part I - General Requirements”. 2.8          GSO 988 “Limits of Radioactivity Levels Permitted in Foodstuffs”. 2.9 GSO 998 “Methods for Detection of Permissible Radionuclides Limits in Food. 2.10   GSO 1016 "Microbiological Criteria for Foodstuffs Part I". 2.11 GSO on. “General Requirements for Natural Flavourings”. 2.12 GSO on. “Processing Aids Used For Foods”. 
 
3. DEFINITIONS 
3.1 Acetic acid food grade:  Product made from materials of non-agricultural origin. 
3.2 Vinegar:  Is a liquid, fit for human consum ption, produced-exclusively from 
suitable products of agricultural origin cont aining starch or sugars or starch and 
sugars by the process of double fermenta tion alcoholic fermentation followed by 
acetous fermentation and containing a specified amount of acetic acid, its kinds such as: 
3.2.1 Grape, fruit, berry, and apple (cider) vinegar:  Are liquids prepared from 
Grape , fruit berry and apple (cider) by alcoholic fermentation followed by 
acetous fermentation or as defined in ( 3.2) except that the maximum level for 
volatile acids in the raw materials may be exceeded. 
3.2.2 Grain vinegar:  Is a liquid, obtained without intermediate distillation by the 
process defined in (3.2) from any cereal  grain, the starch of which has been GSO STANDARD GSO ...... / 2008
 
٢  converted to sugars by a process other than solely by the diastase of malted 
barley. 
3.2.3 Malt vinegar:  Is a liquid, obtained without intermediate distillation by the 
process defined in (3.2) from malted barley  with or without the addition of cereal 
grains, the starch of with has been converted  to sugars solely by the diastase of the 
malted barley. 
3.2.4 Distilled malt vinegar:  Is a liquid, produced by the di stillation of malt vinegar as 
defined in (3.2.3) above, under reduced pressure it contains only the volatile constituent of the malt vinegar from which it is derived. 
3.2.5 Whey vinegar:  Aliquid obtained from milk whey without intermediate 
distillation by the process defined in (3.2). 
3.2.6 Honey vinegar: Aliquid obtained without  intermediate distillation by the process 
defined in (3.2). 
3.2.7 Dates vinegar: Aliquid prepared from na tural dates juice by the process defined in 
(3.2). 
3.2.8 Sprit vinegar, distilled vinegar: Ali quid obtained by acetous fermintation from 
distilled alcohol. 
 
4. REQUIREMENTS 
 The following requirements shall be met in vinegar: 
4.1 It shall be prepared, processed and prepackaged under sanitary conditions in 
accordance with GSO standard mentioned in item (2.4). 
4.2 Raw materials used in production shall comply with the relevant GSO standards. 4.3 Raw materials used in production shall be of agricultural origin. 4.4 The soluble solids content, exclusive of a dded sugars or salt shall not be less than 
1.3 grams pre 1000 ml per 1 % acetic acid for Grape  vinegar and 2.0 grams per 
1000 ml per 1 % acetic acid for fruit, berry and apple (cider) vinegar. 
4.5 Total acid content shall not be less than  60 grams per litre (calculated as acetic 
acid) for Grape  vinegars and 50 grams per litre (calculated as acetic acid) for 
other vinegars the amount shall not be more than the amount detainable through 
the use of biological fermentation. 
4.6 Residual alcohol shall not be more than 1% v/v for Grape  vinegar and 0.5% v/v 
for other vinegars. 
4.7 Sulphurdioxide as preservative shall not exceed 70 mg/kg. 4.8 L-ascorbic acid (as antioxidant) shall non exceed 400 mg/kg. 4.9 Caramel colour (plain) (E150A) ma y be added in accordance with good 
manufacturing practice, caramel colour (ammonium sulphite process) (E150 D) GSO STANDARD GSO ...... / 2008
 
٣  may be added with a maximum limit 1g/ kg, caramel produced from ammonia may 
be added to malt vinegar with a maximum limit 1 g/kg . 
4.10 Natural flavours and natural flavouring substances may be added in accordance 
with GSO standard mentioned in (2.6) and (2.11). 
4.11 The following optional ingredients may be added provided they comply with 
relevant GSO standards. 
4.11.1 Plants, in particular herbs, spices and fr uit, or their parts or extracts suitable for 
flavouring. 
4.11.2 Fruit juices or their equivalent of concentrated fruit juices. 4.11.3 Sugars. 4.11.4 Honey. 4.11.5 Food grade salt. 4.11.6 Processing acid comply with GSO standard mentioned in item (2.12). 4.11.6.1 Nutrients for acetobacter (such as yeast extracts and autolysates and amino-acids). 4.11.6.2 Clarifying and filtering agents in accordance with good manufacturing practice. 4.11.7 Flavour enhancers: Mono-sodium, M ono-potassium and calcium glutamate 
maximum level 5 g/kg except for Grape  vinegar. 
4.11.8 The contaminants metals shall not be more than the quantities given against each:  Arsenic (AS)  1 mg/kg  Lead   10 mg/kg  Sum of copper and zinc 10 mg/kg  Iron   10 mg/kg  4.12 Shall be free from micro-organism s capable of development under normal 
conditions of storage in amounts which represent a hazard to health. 
4.13 Shall not contain any substances orig inating from micro-organisms in amount 
which may represent a hazard to health. 
4.14 Shall not contain vinegar eels or substantial quantities of other suspended matters 
and sediments and shall be free from turbidity caused by micro-organisms (mother of vinegar). 
4.15 Mircobiological criteria shall not exceed the limits mentioned in GSO standard 
mentioned in (2.10). 
 
 GSO STANDARD GSO ...... / 2008
 
٤  4.2 GENERAL REQUIREMENTS FOR FOODGRADE ACETIC ACID 
  The products shall achieve the following specifications that refer to glacial acetic 
acid (99.8%) as basis for aqueous solutions, the values shall be in correspondence with their acetic acid content: 
4.2.1 The relative molecular mass shall be 60.05 4.2.2 It shall be clear, colorless liquid having a pungent, characteristic odor. 4.2.3 Shall have a boiling point approximately 118
oC at 760 mm pressure (of Mercury). 
4.2.4     It shall have specific gravity in the range of 1.048 to 1.051. 4.2.5 Solidification point minimum is 16.3
oC 
4.2.6 Non-volatile residue shall not be more than 50mg/kg. 4.2.7 Formic acid shall not be more than 500mg/kg. 4.2.8 Contaminated heavy metals for should not exceed the limits shown below. 
Arsenic Not more than 1 mg/kg. 
Lead Not more than 1 mg/kg. Mercury Not more than 1 mg/kg Zinc Not more than 1 mg/kg. Copper Not more than 1 mg/kg. 
 4.3 Diluted acetic acid food grade prepared  for direct consumption the following 
requirements shall be met: 
4.3.1 It shall be prepared, processed and prepackaged under sanitary conditions in 
accordance with GSO standard mentioned in (2.3). 
4.3.2 Shall not have less than 5% acetic acid (m/v) 4.3.3 It shall be free from artificial colors except for normal caramel (A-150) which can 
be added as per good manufacturing practice (GMP). 
4.3.4 It shall be free from artificial sweeteners. 4.3.5 Radiation levels in the final product sha ll not exceed what is stated in the GSO 
standard mentioned in (2.8). 
4.3.6 It shall meet the following requirements shown in the following Table. 
 GSO STANDARD GSO ...... / 2008
 
٥  Requirements Maximum allowed 
Oxidation value From 0 to 20 
Iodine value  From 0 to 25 
Total    soluble    solids without 
sodium chloride From 0.09% to 0.33% (m/v) 
 
5. SAMPLING 
 Random samples equal to half of the square root shall be taken from the lot of the 
number of containers provided that containers numbers shall be not less than 3. 
 
6. TESTING 
 Tests shall be carried out according to GSO standard mentioned in (2.4). 
6.1 Test:  All tests shall be carried out on the representative sample taken according to 
item 5 to determine its compliance with all the items of this standard. 
 
7.  PACKAGING, TRANSPORTATION AND STORAGE 
7.1 Packaging 
7.1.1 The products shall be packed in suitable cl ean, dry sealed containers that were not 
previously used. 
7.1.2 The containers shall not cause any undesira ble change in the taste odour or colour 
of the product. 
7.2 Transportation 
 Filled containers shall be transported in suitable means capable of protecting the 
containers from breakage or damage. 
7.3 Storage 
 The containers shall be stored in good ve ntilated stores far from sources of heat 
and contamination. 
8.  LABELLING 
 Without prejudice to what is stated in GSO standard mentioned in item (1.2) the 
following shall be declared on the container. 
8.1       Raw material name which used in manufacturing such as  (cider vinegar, grape 
vinegar) and in case of a product manufactur ed from more than one raw material 
all raw materials used in manufacturing sh all declared such as (cider and grape 
vinegar). GSO STANDARD GSO ...... / 2008
 
٦  8.2 Where an ingredient has been added in accordance with item (4.10) and (4.11) 
which in parts to the food a distinctive flavour, the name shall be accompanied by 
an appropriate descriptive term such as (vinegar with honey) (vinegar with fruit 
juices) (sweet vinegar). 
8.3      Name of the product (diluted acetic acid of food grade) for diluted acetic acid 
prepare for consumption that mentioned in (4.2) and another kind write (acetic acid of food grade). 
8.4 The percentage of acetic acid (m/v). 8.5 The product with an acetic acid content more than 11g/100 m/, in case of food 
grade acetic acid shall be marked with the following: WARNING: DO NOT 
CONSUME UNDILUTED  in large font and in red color. 
8.6 When a product contains an acetic acid content more than 25g/100 ml. In case of 
food grade acetic acid it shall be marked by DANGER  symbol in large font and 
in red color.   It should be written DANGER  in large font and in red color.  It 
should have special packaging requirements.  It should be dealt with according to 
international transport regulation for pr oducts with an acid content higher than 
25g/100 ml. 
      
 
   
KR-00996          GSO STANDARD GSO ...... / 2008
 
٧   
  
 ﺍﻟﻤﺭﺍﺠـــــــــﻊ  :
  REFERENCES : 
-  ﺍﻷ ﺩﺴﺘﻭﺭ  ﻏﺫﻴﺔ  
 ٢٦١ﺍﻟﺠﺯﺀ-٧٨٩١  
 " ﺍﻟﺨل  "Codex alimentarius 
Volume 162-1987 
“ Vinegar “ .  -  
      
-   ﺍﻟﺨﻠﻴﻙﺍﻷﻭﺭﻭﺒﻴﺔﺍﻟﻤﻭﺍﺼﻔﺔ  ﺤﻤﺽ   
ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﺩﺭﺠﺔ ﺫﻭ   European standard 
for Acetic Acid food grade - 2000-