ھﯿﺌﺔ اﻟﺘﻘﯿﯿﺲ ﻟﺪول ﻣﺠﻠﺲ اﻟﺘﻌﺎون ﻟﺪول اﻟﺨﻠﯿﺞ اﻟﻌﺮﺑﯿﺔ
GCC STANDARDIZATION ORGANIZATION (GSO)
  
    
  
  
  
ﻧﮭﺎﺋﻲﻣﺸﺮوع
  
  
  
GSO 05/FDS/ CAC/105:20 11(E)
CODEX STAN 105-1981(Amended 2010)
  
  
  
  ﻣﺴﺎﺣﯿﻖ اﻟﻜﺎﻛﺎو واﻟﻤﺨﺎﻟﯿﻂ اﻟﺠﺎﻓﺔ ﻣﻦ اﻟﻜﺎﻛﺎو واﻟﺴﻜﺮ
COCOA POWDERS (COCOAS) AND DRY               
MIXTURES OF COCOA AND SUGARS
  
  
إﻋﺪاد
اﻟﻠﺠﻨﺔ اﻟﻔﻨﯿﺔ اﻟﺨﻠﯿﺠﯿﺔ ﻟﻘﻄﺎع اﻟﻤﻮاﺻﻔﺎت اﻟﻐﺬاﺋﯿﺔ واﻟﺰراﻋﯿﺔ
، ھﺬه اﻟﻮﺛﯿﻘﺔ ﻣﺸﺮوع ﻟﻤﻮاﺻﻔﺔ ﻗﯿﺎﺳﯿﺔ ﺧﻠﯿﺠﯿﺔ ﺗﻢ ﺗﻮزﯾﻌﮭﺎ ﻹﺑﺪاء اﻟﺮأي واﻟﻤﻠﺤﻮﻇﺎت ﺑﺸﺄﻧﮭﺎ
وﻻ ﯾﺠﻮز اﻟﺮﺟﻮع إﻟﯿﮭﺎ ﻛﻤﻮاﺻﻔﺔ ﻗﯿﺎﺳﯿﺔ ﺧﻠﯿﺠﯿﺔ إﻻ ﺑﻌﺪ  واﻟﺘﺒﺪﯾﻞ،ﻟﺬﻟﻚ ﻓﺈﻧﮭﺎ ﻋﺮﺿﺔ ﻟﻠﺘﻐﯿﯿﺮ 
.اﻋﺘﻤﺎدھﺎ ﻣﻦ ﻣﺠﻠﺲ إدارة اﻟﮭﯿﺌﺔ
  
  
  ﺗﻘﺪﯾﻢ
  
ھﯿﺌﺔ اﻟﺘﻘﯿﯿﺲ ﻟﺪول ﻣﺠﻠﺲ اﻟﺘﻌﺎون ﻟﺪول اﻟﺨﻠﯿﺞ اﻟﻌﺮﺑﯿﺔ ھﯿﺌﺔ إﻗﻠﯿﻤﯿﺔ ﺗﻀﻢ ﻓﻲ ﻋﻀﻮﯾﺘﮭﺎ اﻷﺟﮭﺰة 
اﻟﻮﻃﻨﯿﺔ ﻟﻠﻤﻮاﺻﻔﺎت واﻟﻤﻘﺎﯾﯿﺲ ﻓﻲ دول اﻟﺨﻠﯿﺞ اﻟﻌﺮﺑﯿﺔ ، وﻣﻦ ﻣﮭﺎم اﻟﮭﯿﺌﺔ إﻋﺪاد اﻟﻤﻮاﺻﻔﺎت 
  . اﻟﻘﯿﺎﺳﯿﺔ اﻟﺨﻠﯿﺠﯿﺔ ﺑﻮاﺳﻄﺔ ﻟﺠﺎن ﻓﻨﯿﺔ ﻣﺘﺨﺼﺼﺔ 
ﻟﺪول اﻟﺨﻠﯿﺞ اﻟﻌﺮﺑﯿﺔ ﺿﻤﻦ ﺑﺮﻧﺎﻣﺞ ﻋﻤﻞ اﻟﻠﺠﻨﺔ وﻗﺪ ﻗﺎﻣﺖ ھﯿﺌﺔ اﻟﺘﻘﯿﯿﺲ ﻟﺪول ﻣﺠﻠﺲ اﻟﺘﻌﺎون 
اﻟﻔﻨﯿﺔ رﻗﻢ 5ﺑﺘﺤﺪﯾﺚ   "   اﻟﻠﺠﻨﺔ اﻟﻔﻨﯿﺔ اﻟﺨﻠﯿﺠﯿﺔ ﻟﻘﻄﺎع اﻟﻤﻮاﺻﻔﺎت اﻟﻐﺬاﺋﯿﺔ واﻟﺰراﻋﯿﺔ 
رﻗﻢ اﻟﻤﻮاﺻﻔﺔ اﻟﻘﯿﺎﺳﯿﺔ اﻟﺨﻠﯿﺠﯿﺔ GSO 1304( اﻻﻣﺎرات اﻟﻌﺮﺑﯿﺔ اﻟﻤﺘﺤﺪة)وﻗﺎﻣﺖ " اﻟﻜﺎﻛﺎو 
  .  ﺑﺈﻋﺪاد ﻣﺸﺮوع ھﺬه اﻟﻤﻮاﺻﻔﺔ
دون إدﺧﺎل أﯾﺔ ﺗﻌﺪﯾﻼت ﺧﻠﯿﺠﯿﺔ( ﻻﺋﺤﺔ ﻓﻨﯿﺔ/ ﻣﻮاﺻﻔﺔ ﻗﯿﺎﺳﯿﺔ )ﻛـ وﻗﺪ اﻋﺘﻤﺪت ھﺬه اﻟﻤﻮاﺻﻔﺔ 
ھـ ،     /      /    ، اﻟﺬي ﻋﻘﺪ ﺑﺘﺎرﯾﺦ(    )ﻓﻲ اﺟﺘﻤﺎع ﻣﺠﻠﺲ إدارة اﻟﮭﯿﺌﺔ رﻗﻢ وذﻟﻚ  ﻓﻨﯿﺔ ﻋﻠﯿﮭﺎ 
.م            /    /       اﻟﻤﻮاﻓﻖ  
 ﻋﻠﻰ أن ﺗﻠﻐﻰ اﻟﻤﻮاﺻﻔﺔ رﻗﻢ GSO 1304  .ﻞ ﻣﺤﻠﮭﺎ وﺗﺤ "اﻟﻜﺎﻛﺎو 
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 /Technical 
regulation sthrough 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. : 1304/2002 " COCOA ". The Draft 
Standard has been prepared by ( United Arab Emirates ).
This standard has been approved as a Gulf (Standard / Technical 
Regulation) by GSO Board of Directors in its meeting No.(       ),held on      
/    /            H ,     /     /              G. The approved standard will replace and 
supersede the GSO standard No. ( 1304/2002).   GSO Standard                                                   GSO /FDS/ CAC/105:2011
COCOA POWDERS (COCOAS) AND DRY MIXTURES OF 
COCOA AND SUGARS
1. SCOPE
This gulf standard applies to cocoa powders (cocoas) and dry mixtures of cocoa and 
sugars intended for direct consumption.
2. COMPLEMENTARY STANDARDS 
2.1 GSO No. (9) : "Labeling of prepackaged foodstuffs". 
2.2 GSO No. ( 1694 ) : "General principles of food hygiene".
2.3GSO No. 21: "Hygienic regulations in food plants and their personnel".
2.4    GSO No. (1016) "Microbiological criteria for food stuffs – Part 1".
2.5     GSO No. (1303) : "Methods of test for cocoa".
3. DESCRIPTION
3.1 COCOA PRODUCTS
3.1.1 “Cocoa Powder” and “Fat-reduced Cocoa Powder” and "Highly Fat-reduced 
Cocoa Powder" are the products obtained from cocoa cake (Cacao) Mass 
(Cocoa/Chocolate Liquor) and Cocoa Cake) transformed into powder.
4. ESSENTIAL COMPOSITION AND QUALITY FACTORS
4.1 ESSENTIAL COMPOSITION
4.1.1 Moisture Content
Not more than 7% m/m
4.1.2 Cocoa Powder and Dry Mixtures of Cocoa and Sugars
1
GSO Standard                                                   GSO /FDS/ CAC/105:2011
4.1.3 Chocolate Powder
Chocolate Powder: mixture of cocoa powder and sugars and/or sweeteners, containing 
not less than 32% m/m cocoa powder (29% m/m on a dry matter basis).
4.2 OPTIONAL INGREDIENTS
Spices
Salt (Sodium chloride)
5. FOOD ADDITIVES
5.1 ACIDITY REGULATORS 
FOOD ADDITIVE MAXIMUM LEVEL
503(i) Ammonium carbonate
Limited by GMP on the 
finished product/final cocoa 
product503(ii) Ammonium hydrogen carbonate
527 Ammonium hydroxide
170(i) Calcium carbonate
330 Citric acid
504(i) Magnesium carbonate
528 Magnesium hydroxide
530 Magnesium Oxide
501(i) Potassium carbonate
501(ii) Potassium hydrogen carbonate
2
GSO Standard                                                   GSO /FDS/ CAC/105:2011
525 Potassium hydroxide
Limited by GMP on the 
finished product/final cocoa 
product500(i) Sodium carbonate
500(ii) Sodium hydrogen carbonate
524 Sodium hydroxide
526 Calcium hydroxide
338 Orthophosphoric acid 2.5 g/kg, expressed as P 2O5, on 
the cocoa fraction of the 
finished product
334 L-Tartaric acid 5 g/kg on the cocoa fraction of 
the finished product
5.2 EMULSIFIERS
MAXIMUM LEVEL
471 Mono- and di-glycerides of edible
fatty acidsLimited by GMP on the finished 
product/final cocoa product
322 Lecithin
476 Polyglycerol esters of 
interesterified
ricinoleic acid5 g/kg on the finished product/final 
cocoa product
442 Ammonium salts of phosphatidic
acids10 g/kg on the finished product/final 
cocoa product
473 Edible sucrose esters of fatty acids 10 g/kg on the finished product/final
cocoa product
491 Sorbitan Monostearate 2 g/kg in combination in finished 
product/final cocoa product 492 Sorbitan Tristearate
493 Sorbitan Monolaurate
494 Sorbitan Monooleate
495 Sorbitan Monopalmitate
477 Propylene Glycol Esters of Fatty
Acids5 g/kg in finished product/final cocoa  
product
475 Polyglycerol Esters of Fatty Acids 5 g/kg in finished product/final cocoa 
product
412 Guar Gum Limited by GMP in finished 
product/final cocoa product 418 Gellan Gum
466 Sodium Carboxymethyl Cellulose
3GSO Standard                                                   GSO /FDS/ CAC/105:2011
5.3 STABILIZERS 
MAXIMUM LEVEL
400 Alginic Acid
Limited by GMP in finished 
product/final cocoa product407 Carrageenan and its Na, K, NH 4
salts(includes furcellaran)
410 Carob Bean Gum, Locust Bean 
Gum
413 Tragacanth Gum
414 Gum Arabic, Arabic Gum, Acacia
Gum
415 Xanthan Gum
416 Karaya Gum
417 Tara Gum
460 Cellulose
5.4 FLAVOURING AGENTS 
MAXIMUM LEVEL
Natural and artificial flavours, except
those which reproduce the flavour of
chocolate or milkLimited by GMP in finished 
product/final cocoa product
Vanillin Limited by GMP in finished 
product/final cocoa product
Ethyl vanillin
5.5 ANTI-CAKING AGENTS 
MAXIMUM LEVEL
559 Aluminium silicate
10 g/kg on the finished product/final 
cocoa product552 Calcium silicate
553(i) Magnesium silicate
553(ii) Magnesium trisilicate
553(iii) Talc
554 Sodium aluminosilicate
551 Silicon dioxide, amorphous
341(iii) Tricalcium phosphate
5.6 BULKING AGENT
MAXIMUM LEVEL
1200 Polydextroses A and N Limited by GMP in finished 
product/final cocoa product
4GSO Standard                                                   GSO /FDS/ CAC/105:2011
5.7 SWEETENERS
MAXIMUM LEVEL
953 Isomalt (Isomaltitol)
Limited by GMP on the finished 
product/final cocoa product966 Lactitol
421 Mannitol
965 Maltitol and maltitol syrup
420 Sorbitol and sorbitol syrup
967 Xylitol
950 Acesulfame Potassium 350 mg/kg on finished product/final 
cocoa product
951 Aspartame 3 g/kg on finished product/final cocoa 
product
955 Sucralose 580 mg/kg on finished product/final 
cocoa product
954 Saccharin (and Na, K, Ca salts) 100 mg/kg: residue limit on finished
product/final cocoa product
957 Thaumatin Limited by GMP on finished 
product/final cocoa product
5.8 THICKENER
5.8.1 Modified Starches
MAXIMUM LEVEL
1400 Dextrins, Roasted Starch White 
And Yellow
Limited by GMP in finished 
product/final cocoa product1401 Acid-Treated Starch
1402 Alkaline Treated Starch
1403 Bleached Starch
1404 Oxidized Starch
1405 Starches, Enzyme-treated
                                                                                                                   
6. HYGIENE
6.1
The products covered by the provisions of this standard shall be prepared and handled 
in accordance with the appropriate sections of the Gulf standard mentioned in item 
2.2, and other relevant Gulf texts such as Gulf Standard mentioned in item 2.3.
6.2
The products should comply with microbiological criteria for food stuffs mentioned in 
item 2.4.
5GSO Standard                                                   GSO /FDS/ CAC/105:2011
7. LABELLING
Without prejudice to what has been mentioned in the Gulf standard in item (2.1), 
the following shall be declared on each container:
7.1 NAME OF THE FOOD
7.1.1 Cocoa Powders and Dry Mixtures of Cocoa and Sugars
The descriptions of the products defined in Section 4.1.2 shall be used as the name of 
the food in each case.
7.1.2 Chocolate powder
7.1.2.1.
The name of the product complying with Section 4.1.3 of the standard shall be: 
“Chocolate Powder ” 
7.1.2.2.
The words “ minimum cocoa powder (or fat-reduced cocoa powder or highly fat-
reduced cocoa powder) content x% ” shall be declared in accordance with the Gulf 
standard in item (2.1).
7.1.3 Sweeteners
7.1.3.1.
When sweeteners described in section 5.7 have been used to replace sugars, totally or 
partially, the word “ sugared ”, or equivalent, shall not appear in the name of the food: 
according to the language of the importing country, the term “ sweetened ” or 
equivalent shall be used.
7.1.3.2.
Where sweeteners have been added to the product, the term “ artificially sweetened ” 
or“with added sweeteners ” or “ with sugars and added sweeteners ” shall appear in 
close proximity to the name of the food.
7.1.4
National laws should only permit the use of names other than those given in 7.1.1 and 
7.1.2. in countries where such names are traditional, fully understood by the consumer 
and not misleading or deceptive with respect to other categories of product provided 
that any product with less than25% of total cocoa powder or fat-reduced cocoa 
powder content shall not bear the term"chocolate" in its designation.
7.2 LABELLING OF NON-RETAIL CONTAINERS
7.2.1
Information required in Section 7.1 of this Standard and the Gulf standard in item 
(2.1), shall be given either on the container or in accompanying documents, except 
that the name of the product, lot identification, and the name and address of the 
manufacturer, packer, distributor and/or importer shall appear on the container.
6GSO Standard                                                   GSO /FDS/ CAC/105:2011
7.2.2
However, lot identification, and the name and address of the manufacturer, packer, 
distributor and/or importer may be replaced by an identification mark provided that 
such a mark is clearly identifiable with the accompanying documents.
8. METHODS OF ANALYSIS AND SAMPLING
8.1According to Gulf Standard mentioned in item 2.5.
7  اﻟﻤﺼﻄﻠﺤﺎت اﻟﻔﻨﯿﺔ
MODIFIED STARHESاﻟﻨﺸﻮﯾﺎت اﻟﻤﻌﺪﻟﺔ
ِِِ THICKENERﻣﻐﻠﻈﺔﻋﻮاﻣﻞ
BULKING AGENTاﻟﻤﻮاد اﻟﻤﺎﻟﺌﺔ
SWEETENERSاﻟﻤﺤﻠﯿﺎت
ANTI-CAKING AGENTSاﻟﻤﻮاد اﻟﻤﻀﺎدة ﻟﻠﺘﻜﺘﻞ
FLAVOURING AGENTSاﻟﻤﻨﻜﮭﺎت
STABILIZERS   ﻋﻮاﻣﻞ اﻟﺘﺜﺒﯿﺖ
EMULSIFIERSﻋﻮاﻣﻞ اﻻﺳﺘﺤﻼب
ACIDITY REGULATORS   ﻣﻨﻈﻤﺎت اﻟﺤﻤﻮﺿﺔ
COCOA POWDERSﻣﺴﺎﺣﯿﻖ اﻟﻜﺎﻛﺎو
COCOA CAKE  (CACAO) MASS(ﻛﺘﻠﺔ اﻟﻜﺎﻛﺎو)ﻛﺴﺐ اﻟﻜﺎﻛﺎو 
  
  
  
  
  
  
  
  
  
  
  
  
  
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