هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)  
 
 
Final  Draft  
GSO  05/FDS…./2012  
  
 
 Tamarind concentrate  
 
 
 
 
 
Prepared by:  
 Gulf technical committee for sector standards of  
Food and agriculture products  
This document is a draft Gulf standard circulated for comments, it is therefore, 
subject to alteration and modification, and may not be referred as a Gulf standard, 
until approved by the Board of Directors                                                                                                                                       
 
 
 
ICS: 67: 080.10 Gulf Standard                                                                                                             GSO …/2012  
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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/ Technical regulations through specialized technical 
committees (TCs).  
GSO through the technical program of committee TC No.(5) “Gulf technical 
committee for sector Standards of Foods and Agricultural products” has prepared 
the Gul f Standard  for "Tamarind concentrate" . The draft Standard has been 
prepared by State of Qatar.  
This Standard has been approved as a Gulf Technical Regulation without any 
technical modifications by GSO Board of Directors in its meeting No. (    ), held on      /    
/     H,      /      /     G.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 Gulf Standard                                                                                                             GSO …/2012  
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 Tamarind concentrate  
1-Scope:  
This Gulf Standard is concerned with Tamarind concentrate intended for 
human consumption. 
 
 
2-Complementary Standards:  
2.1 GSO 9" Labeling of prepackaged food stuffs".  
2.2 GSO 20" Methods for the determination of contaminating metallic 
elements in food stuffs". 
2.3 GSO 21" Hygienic regulations for food plants and their personnel"  .  
2.4 GSO 149" Unbott led drinking water"  .  
2.5 GSO 150" Expiration periods of food products"  .  
2.6 GSO 168" Conditions of storage facilities for dry and packed  food stuffs".  
2.7 GSO 242" Fruit and vegetable products - Determination of ethanol"  .  
2.8 GSO 244" Methods of test for vegetables and fruits and their products -   
Part 1: Organoleptic examinat ion, determination of net weight and drained  
weight, determination of apparent viscosity, determination of head space, 
determination of extraneous matter and defective fruits".  
2.9 GSO 382,383" Maximum limits for pesticide residues in agricultural and 
food  products - Parts 1, 2" .  
2.10 GSO 839" Food packages - Part 1: General requirements".  
2.11 GSO 988" Limits of radioactivity levels permitted in food stuffs - Part 1".  
2.12 GSO 1004" Fruit and vegetable products - Determination of soluble solids 
content: Rafra ctometric method".  
2.13 GSO 1287" Methods of sampling of prepackaged fruit and vegetable 
products"  .  
2.14 GSO 1290" Methods of test for fruit juices"  .  
2.15 GSO/CAC 192" General Standard for food additives"  .  
2.16 GSO/CAC 193: General Standard for contaminants and toxins in food 
and feed". 
2.17 GSO/CAC/GL 2" Guidelines on nutrition labeling" .  
 
 
3-Definitions:  
Tamarind concentrate : Product obtained by concentration of water extract 
of tamarind fruit  ( Tamarindus indica linn .   )  pulp by evaporation of water 
using heat under vacuum. 
 
 
4-Requirements:  
The following shall be met in the product: 
4.1 All raw material used shall be comply with Gulf Standards specific to each. Gulf Standard                                                                                                             GSO …/2012  
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 4.2 Water used in the production shall be complying with Gul f Standard 
stated in Item (2.4).  
4.3 Tamarind fruits used shall be fully  ripen ed, sound and fresh.  
4.4 The product shall be prepared according to hygienic regulations 
mentioned in Gulf Standard stated in Item (2.3).  
4.5 The product shall be free from peels, foreign vegetable parts and pit 
fragments. 
4.6 The product shall be free from pig products and its derivatives  and a ll 
what contradicts Islamic law. 
4.7 Product color shall be ranged from light brown to dark brown.  
4.8 Product taste shall be characteristic with the properties of distinguish ing  
 fruit taste, and free from foreign flavors. 
4.9 The product shall be free from fermentation signs.  
4.10 Soluble solids content shall not be less than 65%.  
4.11 Acidity content shall be  in the range  9% (calculated as tartaric acid).  
4.12 Water insoluble solids (raw  fiber) shall be  in the range  2%.  
4.13 Permitted additives to the product shall be complying with Gulf 
Standard stated in Item (2.15 ).  
4.14 Contaminants of the product shall not exceed the limi ts mentioned in 
Gulf Standard stated in Item (2.16).  
4.15 Pesticide residues content shall not exceed what  mentioned in Gulf 
Standard s stated in Item (2.9).  
4.16 Radioactivity limits  shall not exceed what  mentioned in Gulf Standard 
stated in Item (2.11 ).  
4.17 Numbers of yeast and mold cells shall not exceed 10 cell/ g.  
4.18 The product shall be free from pathogenic bacteria and its toxins.  
4.19 The product shall be free from live and dead insects and their fragments. 
 
 
5-Sampling:  
Samples shall be taken ac cording to Gulf Standard stated in Item (2.13 ).  
 
 
6-Methods of examination and test:  
Representative samples taken according to Item (5) shall be examined  and 
test according  to Gulf Standards stated in Items: (2.2, 2.7, 2.8, 2.12 , 2.14 ), to 
determine it's compl iance  with the Items of this Standard.  
 
 
7-Packaging, transportation and storage: 
7.1 Packaging: 
7.1.1 Without prejudice to what mentioned in Gulf Standard stated in Item  Gulf Standard                                                                                                             GSO …/2012  
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   (2.10 ), the product shall be packed in suitable containers for keeping and   
protect ing   the product from any contamination  that lead to change in its 
properties or edibility for human consumption. 
7.1.2 In the case of packaging the product in metallic cans, it shall be 
atmospheric pressure at 25°C.resistanc e to acidity  and pressure inside the 
cans shall be less than  
 
7.2 Transportation: 
The product shall be transported with clean and sound transport means, and 
not previously used in  the transport of any toxic or harmful materials, and 
the transportation process shall  not be carried out in such a way  that lead to 
spoilage of the product. 
 
7.3 Storage: 
Without prejudice to what mentioned in Gulf Standard stated in Item (2.6), 
the stores shall be well ventila ted and far from heat and contamination 
sources. 
 
 
8-Labeling:  
Without prejudice to what mentioned in Gulf Standards stated in Items (2.1, 
2.17 ), the following information shall be declared on the label of the product:  
8.1 Product name  (tamarind concentrate)  and its trade mark.  
8.2 Dilution rate.