Gulf standard                                                                                                                         GSO…../2009  
 هيئة انتقييس ندول مجهس انتعبون ندول انخهيج انعربية  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
  
GSO  5/FDS……./2009  
 
 
 
 
غذاء مهكبت اننحم  
Royal jelly  
 
 
 
 
 
 
Prepared by:  
Gulf technical committee for sector standard of food and agricultural products  
 
 
This document is a draft Gulf Standard circulated for comments, it is therefore, subject to  
Alteration and modification, and may not be referred it as a Gulf Standard, until approved  
By the Board of Directors.  
 Gulf standard                                                                                                                         GSO…../2009  
  
 
 
Royal Jelly  
1-Scope and field of application:  
  This Gulf Standard is concerned with fresh and dried royal jelly , and packed in packs, gelatin capsules 
or tablet forms.  
 
2- Complementary references:  
2.1       GSO ( 9): Labeling of prepackaged foodstuffs.  
2.2       GSO (21): Hygienic regulation for food  plants and their personnel.  
2.3       GSO (323): General requirements for transportation and storage of chilled and frozen foods.  
2.4      GSO (382,383): Maximum allowable limits of pesticides residue in agricultural and food  
            Products  - Parts  1, 2. 
2.5 GSO (839): Food packages - Part 1: General requirements.  
2.6      GSO (988 ): Limits of radioactivity levels permitted in foodstuffs - Part 1.  
2.7 GSO (1694): General rules for food hygiene.  
2.8      Gulf Standard  which the Organization shall be ap proved concerning with methods for 
examination and test for royal jelly.  
 
3- Definition:  
    Royal jelly  (Bee milk) : Is a natural food supplement  , is a thick jelly substance with creamy or white 
colour,  secreted from the hypofaringeal glands in the heads  of worker bees to feed the larvae's  
queen bee  . 
4- Requirements:  
   The following requirements shall be met in fresh and dried royal jelly:  
4.1 The product shall be free from pig products and its derivatives.  
4.2 The product shall be free from alcohol.  
4.3 The product shall be white or creamy color.  Gulf standard                                                                                                                         GSO…../2009  
   
  
4.4 The product shall be free from fermentation and spoilage sings.  
4.5 The product shall have a characteristics taste and odour of the product.  
4.6 The product shall be free from food additives.  
4.7 It shall be free from filling  substances.  
4.8 It shall be free from foreign matters and foreign odour and taste.  
4.9 The PH value shall be ranged from 3, 4. 
4.10 The chemical requirements for fresh and d ried product shall be according to table(1):  
Table (1)  
Chemical requirements for fresh and dried royal jelly  
Requirements  Fresh royal jelly  Dried royal jelly  
Moisture content (Maximum)  
Protein content (Minimum)  
Carbohydrates content 
(Minimum)  
Fat content (Minimum)  
Ash content (Minimum)  
10-hydroxy -decenoic acid           
( minimum)  60%  
12%  
 
12%  
12.5%  
0.8%  
 
10%  5% 
32%  
 
6% 
 
 
 
2% 
 
4.11 Contaminants metallic elements content of the product shall not exceed the following levels:  
                                                                     Lead                    0.5 ppm  
       Copper               1 ppm  
                                                                    Arsenic               1 ppm  
4.12 The  residues of pest icide content of the product shall not exceed to what mentioned in  
       Gulf Standard stated in item (2.4).  
4.13 Microbiological criteria of the product shall be complying  to table (2):    
 
 
 
2 Gulf standard                                                                                                                         GSO…../2009  
                                                                       Table (2)  
Microbiological criteria for royal jelly  
Microbes  Limits    /g or ml  
 n                c                       m                M  
 - Total count of bacteria  
-Yeast and moulds  
-Clostridium botulinum  
          5                  1               5x103           5x104 
         5                  1                  102               103 
        5                   0                     0  
2 
     4.14    Radioactivity levels shall not exceed to what mentioned in Gulf Standard stated  
                in item (2.5).  
 
5- Sampling:  
   The following shall be observed during sampling, preparation and handling the sample  
   For examination and test:  
5.1 Its prohi bited to use metallic equipments during sampling, preparation and handling.  
5.2 The sample shall be taken from place not subject to air currents, dust or any harmful  matter.  
5.3 Sampling equipments and the containers for keeping and transport shall be clean and dry.  
5.4 The container for sampling shall be dark in color and not penetrate to air  and light.  
 
6- Methods for examination and test:  
    Methods for examination and test for samples shall be carried out according to Gulf  
     Standard stated in i tem (2.6).  
 
7- Packaging, transportation and storage:  
    The following shall be observed during packaging, transportation and storage:  
7.1 Packaging:  
7.1.1 The product shall be packed immediately after collection from the cells in neutral,  
         Steril ized and dark  glasses  to keep the physical characteristics of the product .  
3 Gulf standard                                                                                                                         GSO…../2009  
    
7.1.2 The containers shall be filled to the end to prevent the affect of the air on the product.  
7.1.3 The containers shall be well closed and not caused desirable changes for  the product  
          during handling and storage.  
7.1.4 The product may be packed  in a capsule form containing the dried product or the product   
In jelly form  . 
  
 
7.2 Transportation:  
7.2.1 Chilled product shall be transport at temperature not exceeds than 4 ºC, and for frozen product 
shall be transport at temperature not exceed s than (-18)ºC. 
7.2.2 Transportation means shall not cause any contamination for the product, and the 
requirements mentioned in Gulf Standard stated in item (2.3) shall be observe d during  
the transportation.  
7.3 Storage:  
7.3.1 The stores shall be well ventilation, far from heat and contamination sources.  
7.3.2 The stores shall be complying with the requirements mentioned in Gulf Standard  
          Stated in item ( 2.3).  
 
8- Labeli ng: 
   Without prejudice to what mentioned in Gulf Standard stated in item (2. 1), the following shall be 
declared on the label:  
8.1 Name  of the product (Royal jelly).  
8.2 Production and expiry dates, provide that the expiry date for chilled product storage  
         at temperature not exceeds than 4 ºC, shall not exceed one month from production  
        date, and not exceeds than one year from production date for frozen product storage  
       at temperature not exceeds than ( -18)ºC. 
8.3 Storage requirements.  Gulf standard                                                                                                                         GSO…../2009  
 8.4 For dried or jelly form products, the product shall be storage at room temperature (not exceed 
25ºC) for two years.  
8.5 Writing the warning: May be cause sensitive for some persons, and not advice to take by 
pregnant, nurses and children.  
8.6 Using met hod, according to human, kind and state.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
5 Gulf standard                                                                                                                         GSO…../2009