هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
مشروع مواصفة  نهائي  
Final Draft of Standard FDS 
 
 
 
 
 
إعداداللجنة  الفنية الخليجية رقم  TC05  
 
Prepared by GSO Technical Committee No. TC05 
 
GSO  05 / FDS / 2212:2022  
GSO 2212 :2015  
 
 
 
عجينة فول الصويا (المتخمر 
Fermented  Soybean Paste  
 
 
 
 
 
ICS: 67.060  
 
 
 
 
 
 
 
 This document is a draft Gulf 
Standard/Technical R egulation circulated for 
comments. It is, therefore, subject to alterat ion 
and modification and may not be referred to as 
a Gulf Standard/Technical Regulatio n until 
approved by GSO. هذه الوثيقة مشروع لمواصفة قياسية/ لائحة   
فنية خليجية تم توزيعها لإبداء الملحوظات   
بشأنها، لذلك فإنها عرضة للتغيير والتبديل،  
ولا يجوز الرجوع إليها كمواصفة  
قياسية/لائحة فنية خليجية إلا بعد اع تمادها من   
الهيئة.   
 
 
تقـديـم 
 
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية هيئة إقليمية تضم في عضويتها الأجهزة 
الوطنية للمواصفات والمقاييس في دول الخليج العربية،   ومن مهام الهيئة إعداد   المواص فات القياسية  
واللوائح الفنية الخليجية بواسطة لجان فنية متخصصة.  
قرر مجلس إدارة هيئة التقييس لدول مجلس التعاون لدول الخليج العربية في اجتماعه رقم   ( )   الذي 
عقد بتاريخ    /  /  ه، الموافق    /  /  م اعتماد ت حديث  اللائحة الفنية الخليجية رقم 2212 :202 2)    
(GSO(عجينة فول الصويا (المتخمر) /  Fermented Soybean Paste  )التي تم دراستها وتحديثها   ضمن 
برنامج عمل اللجنة الفنية  الخليجية  للمنتجات الغذائية والزراعية رقم (TC05 )  المدرجة في خطة دولة
قطر.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO   2212/ 2022  GSO STANDARD 
 
1 
  
 
 
 
 
Fermented Soybean Paste  
 
1  Scope:  
 This standard applies to the product defined in Clause  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  Compli mentary references : 
2.1 GSO 9 “Labeling of prepackaged foodstuffs”.  
2.2 GSO 150 -2 “Expiration periods of food product”.  Expiration  dates for 
food p roducts - Part 2  :Voluntary expiration dates  
2.3 GSO 1016 “Microbiological criteria for foodstuffs – Part 1”.  
2.4 GSO 1694 “General principles of food hygiene”.  
2.5 GSO  2055 -1 “HALAL food - Part 1: General requirement s”. 
2.6 GSO 193 “Contaminants & toxins in food  and feed ”. 
2.7 GSO 2500  " Additives Permitted For Use In Food Stuffs " 
 
3  Definitions:  
 Fermented Soyb ean Paste  is a fermented food whose essential ingredient 
is soybean. The product is a paste type which has various physical 
propert ies such as semi -solid and partly retained shape of soybean and 
which is manufactured from the ingredients stipulated in Sub-Clause s 
4/1/1 and 4/1/2 through the following processes:  
(a) Boiled or steamed soybeans, or the mixture of boiled or steamed 
soybeans a nd grains, are fermented with naturally occurring or 
cultivated microorganisms;  
(b) Mixed with salt or brine and others;  
(c) The mixt ure or solid part of the mixture shall be aged for a certain 
period of time until the quality of the product meets the requirements  
stipulated in Section 4.2 Quality Factors; and  
(d) Processed by heat or other appropriate means, before or after being 
hermetica lly sealed in a container, so as to prevent spoilage.  
 
4  Essential composition and quality factors:  GSO   2212/ 2022  GSO STANDARD 
 
2 
 4.1  Composition : 
4.1.1  Basic Ingredients : 
(a) Soybeans  
(b) Salt 
(c) Potable water  
(d) Naturally occurring or cultivated microorganisms (Bacillus spp. and/or 
Aspergillus spp., which are not pathogenic and do not produce toxins)  
 
4. 1.2  Optional Ingredients:  
(a) Grains and/or flour (wheat, rice, barley, et c.) 
(b) Yeast and/or yeast extracts  
(c) Lactobacillus and/or Lactococcus  
(d) Distilled ethyl alcohol derived from agricultural products  (tapioca, 
sugar cane, sweet potato, etc.)  
(e) Sugars  
(f) Starch syrup  
(g) Natural flavouring raw materials (powder or extract from dried fish or 
seaweed, spices and herbs, etc.)  
 
4.2  Quality Factors : 
 
Table  1: Quality Factors  
 
 Fermented soybean 
paste manufactured 
with soybean only  Fermented so ybean paste 
manufactured with soybean 
and cereal grains  
Total nitrogen (w/w)1 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, odou r, colo ur and texture 
characteristic of the product.  
 
4.3  Classification of “Defectives” : 
 Any container that fails to meet the applicable quality requirements, as set 
out in Clause  4/2, should be considered a s "defective".  
 
4.4  Lot Accept ance : 
 
1 The nitrogen conversion factor of 5.71 should be used.  GSO   2212/ 2022  GSO STANDARD 
 
3 
  A lot shou ld be co nsidered as meeting the applicable quality requirements 
referred to in Clause  4/2, when the number of "defectives", as defined in 
Clause  4/3, does not exceed the acceptance number (c) of the appropriate 
sampling plans . 
 
5  Food a dditives:  
 Acidity regulato rs, antioxidants, colors , flavor  enhancers, preservatives, 
stabilizers and sweeteners listed in the standard referred to in Clause  2/7 
are acceptable for use in food conforming to this standard.  
 
5.1           Acidity  Regulator :  
 
Table 2: Acidity Regulator   
 
INS NO.  Name of F ood A dditive  Maximum Level  
334 L(+)-tartaric acid  1000 mg/kg  
(as tartaric acid)  335(ii)  Sodium L(+) -tartrate  
337 Potassium sodium L(+) -
tartrate 
 
5.2 Antioxidant:  
 
Table  3: Antioxidant  
 
INS no.  Name of Food Additive  Maximum level  
539 Sodium thiosulphate  30 mg/kg  
as sulp hur d ioxide  
 
5.3 Colour:  
 
Table  4: Colour  
 
INS no.  Name of Food Additive  Maximum level  
101 (i)  Riboflavin, synthetic  10 mg/kg  
 
5.4  Preservatives:  
 
Table 5: Preservatives  
 
INS no.   Name of Food Additive  Maximum level  
200 Sorbic acid  1000 mg/kg as sorbic acid,  
singly or in combination  GSO   2212/ 2022  GSO STANDARD 
 
4 
 INS no.   Name of Food Additive  Maximum level  
202 Potassium sorbate  
203 Calcium sorbate  
210 Benzoic acid  
1000 mg/kg as benzoic acid,  
singly or in combination  211 Sodium benzoate  
212 Potas sium benzoate  
 
 
5.5  Sweeteners:  
 
Table 6: Sweeteners  
 
INS no.  Name of Food Additive  Maximum level  
950 Acesulfame potassium  350 mg/ kg 
954 (iv)  Sodium saccharin  200 mg/kg  
 
5.6 Processing Aids:  
 
Table 7: Processing Aids:  
 
INS no.  Name of Proce ssing Aid  
 Protease  
 Hemicellulase  
 Lipase  
472c  Citric and fatty acid esters of glycerol  
270  Lactic acid  
452(i)  Sodium polyphosphates, glassy  
452(ii)  Potassium polyp hosphates  
 
6  Contaminants:  
 The products covered by this Standard shall comply  with the maximum 
levels of residues mentioned in the standard ref erred to in Clause  2/6. The GSO   2212/ 2022  GSO STANDARD 
 
5 
 products covered by this Standard shall comply with the maximum 
residue limit s for pesticid es established by the Codex Alimentarius 
Commission.  
 
7  Hygiene : 
7.1  It is recommended that the products covered by the provisions of t his 
Standard be prepared and handled in accordance with the appropriate 
Clause s of the standard referred to in Clause  2/4, and other relevant Codex 
texts, such as Codes of Hygienic Practice and Codes of Practice.  
7.2  The products should comply with any mi crobiological criteria established 
in accordance with the standard referred to in Clause  2/3. 
 
 
8  Weight s and Measures : 
8.1  Minimum Fill  
 The container should be well filled with the produ ct which should occupy 
not less than 90% (minus any necessary head  space according to good 
manufacturing practices) of the water capacity of the container. The water 
capac ity of the con tainer is the value of distilled water at 20ºC which the 
sealed contain er will hold when completely filled. Taking into account 
various c haracteristics of the products, minimum fill may not be applied to 
some types of products.  
 
8.2  Classifi cation of Defe ctives  
 A container that fails to meet the requirement for minimum fill  of Clause  
8/1 should be considered as a “defective”.  
 
8.3  Lot Ac ceptance  
 A lot should be considered as meeting the requirements of Clause  8/1 
when the number of “defect ives”, as defi ned in Clause  8/2 does not 
exceed the number (c) of the appropriate sam pling plan.  
 
9  Labeling:  
 Without prejudice to what is stated in the Gulf standards mentioned in 
items 2/1 and 2/2, the following shall be included in the label:  
 
9.1  Product Name  
 The name of the product shall be "Fermented Soybean Paste". Other 
names m ay be used if allowed by national legislation in the country where  
the product is consumed. The name of the product may include the name 
of an ingredient which characteriz es the product . GSO   2212/ 2022  GSO STANDARD 
 
6 
  
9.2  “HALAL” Claim  
 Claims on “Halal” fermented soybean paste shall be according to the 
standard referred to in Clause  2/5. 
 
9.3  Labeling of non -retail containers  
 Information for non -retail containers shall be given on the container or i n 
accompanying  documents, except that the name of the product, lot 
identification and  the name and address of the manufacturer, packer or 
distri butor, as well as storage instructions, shall appear on the container. 
However, lot identification, and the name  and address o f the 
manufacturer, packer or distributor may be replaced by an identif ication 
mark, provided that such a mark is clearly identifi able with the 
accompanying documents.  
 
10  Methods of analysis and sampling:  
 
10.1  Determination of Total Nitro gen 
 According  to AOAC 984.13.  
 
10.2  Determination of Amino Nitrogen  
 According to A OAC 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 the sample with 
100 ml of cold ( 15°C) NH 3-free H2O and then stir the mixture for 
60 min. Next, decant the mixture through a quantitative filter and 
collect the filtrate in a 10 0 ml volumetric flask.  
• Endpoint  
 A pH meter shall be used to determine the endpoint instead of 
optical verification of colors . 
 
10.3  Determination of Moisture  
 According to AOAC 934.01 at a drying temperature of 70ºC or lower.