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Standardization Organization for GCC (GSO) is a reg ional Organization which consists of the 
National Standards Bodies 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 N o.5: " Gulf technical committee for Food 
& Agricultural standards " has adopted the Internat ional Standard No. : CODEX STAN 
298R/2009 "Fermented Soybean Paste" issued by (Code x Alimentarius) and has been translated 
to Arabic language. The Draft Standard has been pre pared by (Kingdom of Bahrain) 
 
This standard has been approved as Gulf (Technical Regulation) with some technical 
modifications by adding complementary references se ction. 
 
 
 by GSO Board of Directors in its meeting No..../.. ..  …….held on    /    /   /  H ,  /    /   G  
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  1 
 
This standard applies to the product defined in Sec tion 3 below and offered for 
direct consumption including for catering purposes or for repacking if required. 
It does not apply to the product when indicated as being intended for further 
processing. 
 
2/1 GSO 9 “Labeling of prepackaged foodstuffs” 
2/2 GSO 150 “Expiration of food product” 
2/3 GSO 1016 “Microbiological criteria for foodstuf fs – Part 1” 
2/4 GSO 1694 “General principles of food hygiene” 
2/5 GSO  1931 “HALAL food - Part 1: General requirement” 
2/6 GSO/CAC 193 “General Standard for contaminants & toxins in food” 
2/7 GSO …. “Food Additives”1 
  
 is a fermented food whose essential ingredient is 
soybean. The product is a paste type which has vari ous physical properties such 
as semi-solid and partly retained shape of soybean and which is manufactured 
from the ingredients stipulated in Sections 4/1/1 a nd 4/1/2 through the following 
processes: 
 
(a) Boiled or steamed soybeans, or the mixture of b oiled or steamed soybeans 
and grains, are fermented with naturally occurring or cultivated microorganisms; 
 
(b) Mixed with salt or brine and others; 
 
(c) The mixture or solid part of the mixture shall be aged for a certain period of 
time until the quality of the product meets the req uirements stipulated in Section 
4.2 Quality Factors; and 
 
(d) Processed by heat or other appropriate means, b efore or after being 
hermetically sealed in a container, so as to preven t spoilage. 
 
                                                           
1 Will be approved by GSO in the future.  
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  2(a) Soybeans 
(b) Salt 
(c) Potable water 
(d) Naturally occurring or cultivated microorganism s (Bacillus  spp. and/or 
Aspergillus  spp., which are not pathogenic and do not produce toxins) 
(a) Grains and/or flour (wheat, rice, barley, etc.)  
(b) Yeast and/or yeast extracts 
(c) Lactobacillus and/or Lactococcus 
(e) Sugars 
(f) Starch syrup 
(g) Natural flavouring raw materials (powder or ext ract from dried fish or 
seaweed, spices and herbs, etc.) 
 
 Fermented soybean paste 
manufactured with 
soybean only Fermented soybean paste 
manufactured with 
soybean and grains 
Total nitrogen (w/w)2 No less than 1.6 %  No less than 0.6 %  
Amino nitrogen (w/w) No less than 0.3 %  No less than 0.12 %  
Moisture (w/w) Not more than 60 % 
 
The product shall have the flavour, odour, colour a nd texture characteristic of 
the product. 
 
Any container that fails to meet the applicable qua lity requirements, as set out in 
Section 4/2, should be considered a "defective". 
 
                                                           
2 The nitrogen conversion factor of 5.71 should be us ed.  
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  3A lot should be considered as meeting the applicabl e quality requirements 
referred to in Section 4/2, when the number of "def ectives", as defined in 
Section 4/3, does not exceed the acceptance number (c) of the appropriate 
sampling plans. 
 
 
Acidity regulators, antioxidants, colours, flavours  enhancers, preservatives, 
stabilizers and sweeteners listed in the standard r eferred to in section 2/7 are 
acceptable for use in food conforming to this stand ard. 
 
 
539 Sodium thiosulphate 30 mg/kg 
as sulphur dioxide 
 
 
101 (i) Riboflavin, synthetic 10 mg/kg 
 
 
200 Sorbic acid 
202 Potassium sorbate 
203 Calcium sorbate 1000 mg/kg as sorbic acid, 
singly or in combination 
210 Benzoic acid 
211 Sodium benzoate 
212 Potassium benzoate 1000 mg/kg as benzoic acid, 
singly or in combination 
 
 
  
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  4950 Acesulfame potassium 350 mg/kg 
954 (iv) Sodium saccharin 200 mg/kg 
 
 
 Protease 
 Hemicellulase 
 Lipase 
472c  Citric and fatty acid esters of glycerol 
270  Lactic acid 
452(i)  Sodium polyphosphates, glassy 
452(ii)  Potassium polyphosphates 
 
The products covered by this Standard shall comply with the maximum levels of 
those mentioned in the standard referred to in sect ion 2/6. The products covered 
by this Standard shall comply with the maximum resi due limits for pesticides 
established by the Codex Alimentarius Commission.  
 
It is recommended that the products covered by the provisions of this 
Standard be prepared and handled in accordance with  the appropriate sections of 
the standard referred to in section 2/4, and other relevant Codex texts, such as 
Codes of Hygienic Practice and Codes of Practice. 
 
The products should comply with any microbiological  criteria established in 
accordance with the standard referred to in section  2/3. 
 
  
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  5 
The container should be well filled with the produc t which should occupy not 
less than 90% (minus any necessary head space accor ding to good 
manufacturing practices) of the water capacity of t he container. The water 
capacity of the container is the value of distilled  water at 20ºC which the sealed 
container will hold when completely filled. Taking into account various 
characteristics of the products, minimum fill may n ot be applied to some types 
of products. 
 
A container that fails to meet the requirement for minimum fill of section 8/1 
should be considered as a “defective”. 
 
 
A lot should be considered as meeting the requireme nts of section 8/1 when the 
number of “defectives”, as defined in section 8/2 d oes not exceed the number (c) 
of the appropriate sampling plan. 
 
 
Without prejudice to what is stated in the Gulf sta ndards mentioned in items 2/1 
and 2/2, the following shall be included in the lab el: 
 
 
The name of the product shall be "Fermented Soybean  Paste". Other names may 
be used if allowed by national legislation in the c ountry where the product is 
consumed. The name of the product may include the n ame of an ingredient 
which characterizes the product. 
 
 
Claims on “Halal” fermented soybean paste shall be according to the standard 
referred to in section 2/5. 
 
 
  
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  6Information for non-retail containers shall be give n on the container or in 
accompanying documents, except that the name of the  product, lot identification 
and the name and address of the manufacturer, packe r or distributor, as well as 
storage instructions, shall appear on the container . However, lot identification, 
and the name and address of the manufacturer, packe r or distributor may be 
replaced by an identification mark, provided that s uch a mark is clearly 
identifiable with the accompanying documents. 
 
According to AOAC 984.13. 
According to AOAC 920.154 B ( Sorensen Method) on the following conditions: 
Preparation of test samples
 
Weigh 2 g of sample into a 250 ml beaker and mix th e sample with 100 ml of 
cold (15°C) NH 3-free H 2O and then stir the mixture for 60 min. Next, decan t the 
mixture through a quantitative filter and collect t he filtrate in a 100 ml 
volumetric flask. 
 
Endpoint 
 
A pH meter shall be used to determine the endpoint instead of optical 
verification of colours. 
According to AOAC 934.01 at a drying temperature of  70ºC or lower.  
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  7- Codex 298R:2009 Regional Standard for Fermented S oybean Paste