Son CANDY 
Date of GSO Board of Directors Approval : 1423(H)-O8-15 (2002-08-2 1 
Issuing Status : Standard GSO STANDARD GSO 1320 / 2002 
SOFT CANDY 
SCOPE AND FIELD OF APPLICATION 
This standard is concerned with the following types of soft candy: toffee, Turkish 
delight, nougats, fondant, marshmallow, fudge, fruit pastes and jelly candies 
(excluding chewing gum, chocolate types and western and orient sweets). 
COMPLEMENTARY REFERENCES 
GSO 911 995 (Labelling of Prepackaged Foods). 
GSO 1611 984 (Physical and Chemical Methods of Testing for Edible Oils and 
Fats). 
GSO 14711 993 (Honey). 
GSO 14611994 (Methods of Testing for Sulphuric Acid Used in Food 
Preservation). 
GSO 2011 984 (Methods of Test for the Determination of Contaminating Metallic 
Elements in Foodstuffs). 
GSO Standard ON (Methods of Test for Halawa Tehenia Prepared from Sucrose 
(El-Halawa El-Shamia). 
GSO 2 111984 (Hygienic Regulations for Food Plants and Their Personnel). 
GSO 134 I 1991 (Methods of Test for Sugar - Physical and Chemical Methods). 
GSO 14811 998 "Sugar". 
GSO 2211 984 (Methods of Test for Colouring Matter Used in Foodstuffs). 
GSO 2311 984 (Colouring Matter Used in Foodstuffs). 
GSO Standard ON (Methods of Test for Edible Starch). 
GSO Standard ON (Edible Starch). 
GSO 130612002 (Methods of Microbiology Testing of Plant Baby Foods). 
GSO IS0 2448 : 1994 (Fruit and Vegetable Products - Determination of Ethanol). 
GSO 15011 50 (Expiration Periods of Food Products - Part 1). 
GSO 26311 994 (Hard Candy). 
GSO 26211994 (Methods of Test for Hard Candy). 
GSO IS0 6579 : 1994 (Microbiology - General Guide - Detection of Salmonella). 
GSO 13 10 I 2002 (Glucose Syrup). GSO STANDARD GSO 1320 1 2002 
2.21 GSO IS0 483211994 (Microbiology - General Guide for the Enumeration of 
Coliforms - Colony Count Technique at 3 O°C). 
2.22 GSO 1321 / 1995 (Glucose). 
2.23 GSO 84211997 (Microbiology - General Guide for the Enumeration of Yeasts and 
Moulds - Colony Count Technique at 25OC). 
2.24 GSO Standard ON (Testing for Pork Fat in Food Products). 
2.25 GSO IS0 6651 : 1994 (Methods of Determination of Maximum Permitted of 
Mucotoxins in Food Products - Aflatoxins). 
3- DEFINITIONS 
3.1 Soft candy 
The product of cooked sucrose and glucose with optional ingredients in specific 
pans under defined temperatures. 
3.2 Toffee 
The product of cooked sucrose and glucose with known ratios of milk or milk 
products or some fats with optional ingredients in specific pans until certain 
maturity, then cooled and shaped. 
3.2.1 Caramel 
It is toffee that contains high ratio of fat and milk. 
3.3 Marshmallow 
The product of cooked sucrose and glucose under defined temperature with 
aerated agent such as albumin or modified proteins or gelatin, flavouring and 
colouring materials. 
3.4 Nougat 
The product of cooked sucrose and glucose under defined temperature with 
albumin, flavouring materials, nuts and sometimes honey with foaming agent and 
it shall be free from gelatin. 
Fondant 
The product of cooked mixture of sucrose and glucose with or without invert 
sugar and water, flavouring and colouring materials, some nuts, few of albumin or 
gelatin or glycerine, added under defined temperature in open pans to allow it to 
mix with air, and shaped into different forms. Some is filled with fruit pastes or 
marmalade. 
3.5.1 Fudge 
It is as fondant (item 3.5) but contains milk fat or some permitted fats. GSO STANDARD GSO 1320 / 2002 
3.6 Turkish delight 
The product of cooked sucrose and glucose with starch and some acids (citric acid 
or tartaric acid). Flavouring and colouring materials, some fillings such as nuts 
and dried hits are added. 
3.7 Fruit pastes 
The product of cooked fruit cores with the following: sucrose, glucose, pectin, 
citric acid, flavouring and colouring materials in open pans under defined 
temperatures. 
Jelly candy 
The product is mainly manufactured of sucrose and glucose with starch (starch 
jelly candy) or agar (agar jelly candy) or pectin (pectin jelly candy) or gelatin 
(gelatine jelly candy) and flavouring and colouring materials. 
4- REQUIREMENTS 
4.1 General requirements 
The following requirements shall be met in sofi candy: 
4.1.1 All materials used shall comply with the relevant GSO standards for each 
material. 
4.1.2 It shall be clean and free from foreign matter. 
4.1.3 It shall have acceptable taste (according to each type). 
4.1.4 Moisture is not less than 6%. 
4.1.5 It shall be free from pork products and its derivatives. 
4.1.6 It shall be free from rancidity and off-odours. 
4.1.7 It shall be free from insects and their fragments. 
4.1.8 It shall have a suitable colour, proper texture, uniform shape without being melted 
or attached with itself or with outer wrap. 
4.1.9 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 
4.1.10 It shall be free from artificial sweeteners. 
4.1.11 Aflatoxin shall not exceed 10 PPB. GSO STANDARD GSO 1320 / 2002 
Sulphuric dioxide ratio in the final product shall not exceed 350 ppm. 
Production shall be carried out according to good manufacturing practices and 
shall be in accordance with the GSO standard mentioned in 2.7. 
It shall be fiee fiom ethyl alcohol. 
Optional ingredient shall be in accordance with the GSO standard mentioned in 
2.17. 
It shall be fiee from salmonella and coliform bacteria. 
Number of yeasts and moulds shall not exceed 1OOIg. 
Total count of bacteria shall not exceed 5000 microblg. 
In case of toffee 
It shall have a good colour and be free from burned taste. 
Pieces shall have uniform shape, be easily emulsified, and soft without being 
cracked during chewing. 
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. 
Sugar substances shall not be less than 65% in the final product and glucose shall 
not exceed 50% of the total sugars. 
Pieces shall be packed in suitable paper package. 
In case of caramel 
It shall have proper stringness and springness. 
Moisture content shall not exceed 1 OYO. 
Fat content: it shall not be less than 3%. 
Protein content: it shall have no less than 2%. 
In case of marshmallow 
It shall have elastic texture. 
It shall have a distinctive taste and colour. 
Glucose shall not exceed 50% of the total sugars. 
Moisture shall be in the range of 6-30%. 
It shall be free from talcum powder. 
It shall be wrapped in suitable paper wraps or packed without wrappings in 
suitable packets. GSO STANDARD GSO 1320 1 2002 
4.5 In case of nougats 
4.5.1 It shall have proper cracked texture. 
4.5.2 It shall have a light white colour and distinctive taste. 
4.5.3 Glucose shall not exceed 50% of the total sugars. 
4.5.4 It shall be free from filling matter such as flour and starch. 
4.5.5 It shall be free from talcum powder. 
4.5.6 The used nuts shall be free from rancidity, peels and insect fragments. 
4.5.7 It may be packed in suitable wraps or packed without wrappings in suitable 
packets. 
4.6 In case of fondant 
4.6.1 It shall have a suitable and distinctive taste. 
4.6.2 Sugar crystals shall be small and easy to emulsify. 
4.6.3 Sucrose shall not be less than 60% in unfilled final product type and in the final 
product of filled type excluding the filling matter. 
4.6.4 Glucose shall not exceed 33% of the total sugars. 
4.6.5 It shall have a good taste and be free from filling matter such as flour and starch. 
4.6.6 It shall be packed without wrapping in suitable packets. 
4.7 In case of fudge 
4.7.1 It shall have an acceptable and distinctive taste. 
4.7.2 Fats shall not be less than 10% in the final product and milk fat shall not be less 
than quarter of the fats used. 
4.8 In case of Turkish delight 
4.8.1 It shall have a good taste and suitable soft texture. 
4.8.2 Filling nuts shall be peeled and roasted. 
4.8.3 Moisture content shall not exceed 20% in the product. 
4.8.4 In the type made of sucrose only, sucrose shall not be less than 70%, and 
total sugars shall not be less than 60% in the type made of mixed sucrose and glucose, 
calculated as reducing sugars provided that glucose does not exceed 25%. 
4.8.5 Fine sugar or a mixture of sugar and starch shall be used to coat candy pieces, 
provided that starch does not exceed 5%. 
4.8.6 Each piece shall be wrapped individually or packed without wrappings, after 
being coated with fine sugar to avoid their sticking together. GSO STANDARD GSO 1320 / 2002 
In case of fruit pastes 
It shall have a distinctive taste and odour. 
It shall have identical colours. 
The texture shall be soft. 
It shall be fiee fiom filling matter. 
Sugars content shall not be less than 60% in the final product and glucose shall 
not exceed 20% of the total sugars. 
In case of jelly candies 
It shall have a distinctive taste and odour. 
It shall be fiee fiom filling matter. 
Sucrose content shall not be less than 60% in the final product and glucose shall 
not exceed 20% of the total sugars. 
Moisture content shall not be less than 22% and not more than 30%. 
SAMPLING 
Sampling shall be carried out according to the GSO standard mentioned in (2.17). 
METHODS OF TEST 
Tests 
Sensory evaluation 
It shall be evaluated according to the GSO standard mentioned in 2.18. 
Detection of foreign matters 
It shall be detected according to the GSO standard mentioned in 2.18. 
Moisture determination 
It shall be determined according to the GSO standard mentioned in 2.8. 
Sugars shall be determined according to the GSO standard mentioned in 2.8. 
Det embation of contaminating elements: It shall be determined according to the 
GSO standard mentioned in 2.5. 
Determination of starch 
It shall be determined according to the GSO standard mentioned in 2.12. 
Determination of non-organic matters GSO STANDARD GSO 1320 / 2002 
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. 
Determination of sulphur dioxide 
It shall be determined according to the GSO standard mentioned in 2.4. 
Detection of artificial sweeteners 
Detection shall be carried out according to the GSO standard mentioned in 2.6. 
Detection of colouring matter 
Detection shall be carried out according to the GSO standard mentioned in 2.10. 
Detection of rancidity 
It shall be carried out according to the GSO standard mentioned in 2.2. 
Detection of pork fat 
It shall be carried out according to the GSO standard mentioned in 2.24. 
Detection of ethanol 
It shall be carried out according to the GSO standard mentioned in 2.15. 
Detection of salmonella 
It shall be carried out according to the GSO standard mentioned in 2.19. 
Determination of yeasts and moulds 
It shall be carried out according to the GSO standard mentioned in 2.23. 
Determination of total count of bacteria 
It shall be determined according to the GSO standard mentioned in 2.14. 
Detection of coliform bacteria 
It shall be carried out according to the GSO standard mentioned in 2.2 1. 
Determination of aflatoxin 
It shall be determined according to the GSO standard mentioned in 2.25. 
Tests shall be carried out on the representative sample taken according to 5 to 
determine its compliance with all the items of this standard. GSO STANDARD GSO 1320 / 2002 
7- PACKAGING, TRANSPORTATION AND STORAGE 
7.1 Packaging 
The product shall be packed in clean, suitable, sound, moisture proof, and well 
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 fiom 
mechanical damage and contamination. 
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 
2.16, the following shall be declared on the label of the product: "Expiration date 
for all kinds of soft candy shall not be more than one year fiom production date". 
8.1 Food additives (if used).