اﻟﻌﺮﺑﻴﺔ  اﻟﺨﻠﻴﺞ  ﻟﺪول اﻟﺘﻌﺎون  ﻣﺠﻠﺲ  ﻟﺪول اﻟﺘﻘﻴﻴﺲ  هﻴﺌﺔ 
GCC STANDARDIZATION ORGANIZATION ( GSO ) 
 
 
 
 
 
 
  ﻣﺸﺮوع: اوﻟﻲ  
 
 
 
 
GS O5/ DS / ١٢٠١2009 
 
 
 
 
 
 
 
اﻟﺠﻠﻮﺗﻴﻦ  ﻣﻦ اﻟﺨﺎﻟﻴﺔ  اﻷﻏﺬﻳﺔ  
Gluten free foods 
 
 
 
 
 
 
 
 
إﻋﺪاد  
اﻟﻐ اﻟﻤﻨﺘﺠﺎت  ﻗﻄﺎع ﻟﻤﻮاﺻﻔﺎت  اﻟﺨﻠﻴﺠﻴﺔ  اﻟﻔﻨﻴﺔ واﻟﺰراﻋﻴﺔاﻟﻠﺠﻨﺔ  ﺬاﺋﻴﺔ  
 
 
              ﻓﺈﻧﻬ ﻟ ﺑﺸ  واﻟﻤﻠﺤﻮﻇ  اﻟ ﻹﺑ ﺗﻮزﻳﻌﻬ  ﺗ ﺧﻠﻴﺠﻴ  ﻗﻴﺎﺳ  ﻟﻤﻮاﺻ  ﻣﺸ  اﻟﻮﺛﻴﻘ  هﺬﻩ
            ﻣﺠﻠ  ﻣ اﻋﺘﻤﺎده  ﺑﻌ إﻻ ﺧﻠﻴﺠﻴ  ﻗﻴﺎﺳ  آﻤﻮاﺻ  إﻟﻴﻬ  اﻟﺮﺟ  ﻳﺠ وﻻ واﻟﺘﺒ  ﻟﻠﺘﻐﻴﺮ ﻋﺮﺿﺔ
اﻟﻬﻴﺌﺔ إدارة . 
  
  
  
  
  
ICS :  67.040  
 
 
اﻟﻤﻘﺪﻣﺔ 
  
    هﻴﺌ  ﻟﻠﻮﻃﻨﻴﺔ  اﻷﺟﻬﺰة  ﻋﻀﻮﻳﺘﻬﺎ  ﻓﻲ ﺗﻀﻢ إﻗﻠﻴﻤﻴﺔ  هﻴﺌﺔ اﻟﻌﺮﺑﻴﺔ  اﻟﺨﻠﻴﺞ  ﻟﺪول اﻟﺘﻌﺎون  ﻣﺠﻠﺲ  ﻟﺪول اﻟﺘﻘﻴﻴﺲ  ﺔ
 ﻟﺠﺎن ﺑﻮاﺳﻄﺔ  اﻟﻘﻴﺎﺳﻴﺔ  اﻟﻤﻮاﺻﻔﺎت  إﻋﺪاد اﻟﻬﻴﺌﺔ ﻣﻬﺎم وﻣﻦ اﻟﻌﺮﺑﻴﺔ،  اﻟﺨﻠﻴﺞ  دول ﻓﻲ واﻟﻤﻘﺎﻳﻴﺲ  ﻟﻠﻤﻮاﺻﻔﺎت
ﻣﺘﺨﺼﺼﺔ  ﻓﻨﻴﺔ  . 
  
    اﻟﺨﻠﻴ ﻟﺪول اﻟﺘﻌﺎون  ﻣﺠﻠﺲ  ﻟﺪول اﻟﺘﻘﻴﻴﺲ  هﻴﺌﺔ ﻗﺎﻣﺖ اﻟﻔﻨﻴﺔوﻗﺪ  اﻟﻠﺠﻨﺔ ﻋﻤﻞ ﺑﺮﻧﺎﻣﺞ  ﺿﻤﻦ اﻟﻌﺮﺑﻴﺔ  ﺞ     
 رﻗﻢ5  )  واﻟﺰراﻋﻴﺔ  اﻟﻐﺬاﺋﻴﺔ  اﻟﻤﻨﺘﺠﺎت  ﻗﻄﺎع ﻟﻤﻮاﺻﻔﺎت  اﻟﻔﻨﻴﺔ اﻟﻠﺠﻨﺔ (  ﺑﺘﺤﺪﻳﺚ " ﻣﻦ اﻟﺨﺎﻟﻴﺔ  اﻷﻏﺬﻳﺔ
 اﻟﺠﻠﻮﺗﻴﻦ "  واﻟﻌﺮﺑﻴﺔ  اﻟﻘﻴﺎﺳﻴﺔ  اﻟﻤﻮاﺻﻔﺎت  اﺳﺘﻌﺮاض  ﺑﻌﺪ اﻟﻤﺸﺮوع  إﻋﺪاد ﺗﻢ وﻗﺪ ﻗﻄﺮ دوﻟﺔ ﻗﺒﻞ ﻣﻦ
اﻟﻤ واﻟﻤﺆﻟﻔﺎت  واﻟﺪوﻟﻴﺔ  اﻟﺼﻠﺔواﻷﺟﻨﺒﻴﺔ  ذات ﺮﺟﻌﻴﺔ  . 
  
  ﻋﻠﻴﻬﺎ ﻓﻨﻴﺔ ﺗﻌﺪﻳﻼت  أﻳﺔ إدﺧﺎل دون اﻷﺻﻠﻴﺔ  ﺑﻠﻐﺘﻬﺎ ﺧﻠﻴﺠﻴﺔ  ﻗﻴﺎﺳﻴﺔ   آﻤﻮاﺻﻔﺔ  اﻟﻤﻮاﺻﻔﺔ  هﺬﻩ اﻋﺘﻤﺪت  وﻗﺪ
 رﻗﻢ اﻟﻬﻴﺌﺔ إدارة ﻣﺠﻠﺲ  اﺟﺘﻤﺎع  ﻓﻲ وذﻟﻚ   )   (   ﺑﺘﺎرﻳﺦ          ﻋﻘﺪ اﻟﺬي ،   /    /       اﻟﻤﻮاﻓﻖ  ، هـ/    /     
م  .
      
FOREWORD 
 
    The Gulf Standardization Organizat ion for GCC (GSO) is a regional 
organization which consists of the National Standards Bodies of  GCC 
member States. One of GSO main functi ons is to issue Gulf Standards / 
Technical regulation through specializ ed technical committees ( TCs ). 
 GSO through the technical program of committee TC NO.5 "Gulf technical 
committee for standards of food an d agriculture products " has upda ted                
"  Gluten free foods " the draft standa rd has been prepared by the state of 
Qatar. The draft standard has been  prepared based on relevant ADMO, 
International and national foreign standards and references.  
 
This standard has been approved as Gulf standard  without any technical 
modifications by GSO Board of Dir ection in its meeting  No…/…. ……held 
on   /  /   /  H,  /  /  GGSO STANDARD GSO 1021/2000
 
١  Gluten free foods  
 
1      Scope :  
The standard is concerned with the foods for special dietary uses that have been 
formulated, processed or pr epared to meet the special dietary needs of people 
intolerant to gluten. Foods for general consumption which by  their nature are 
suitable for use by people with gluten intolerance. 
 
2         Com plementary references :  
2.1 GSO 9 “ Labelling of Prepackaged Foods ”. 
2.2 GSO 21 “ Hygienic Regulations fo r Food Plants and Their Personnel ”. 
2.3 GSO 150 " Expiration peri ods of food products ". 
2.4      GSO 382 ‘Maximum Limits for Pesticide Residue s in Agricultural Food   
          Products – Part 1”. 2.5 GSO 383 “ Maximum Limits for Pestic ide Residues in Agricultural Food  
          Products – Part 2 ”. 2.6 GSO 654 “ General Requirements for Foods for Special Dietary Uses ”. 
2.7 GSO 841 “ Maximum Limits of Mycot oxins permitted in Foods and    
          animal  seeds – Aflatoxins ". 
Draft GSO Standard to be ap proved by the organization on: 
2.8 “ Methods of Determination of Mycotoxins in foods ”. 
2.9 “ Method for Determination of Pes ticide Residues in Agricultural Food  
            Products ”. 
2.10 “ Microbiological Criteria for Foodstuffs Part 2 ”. 
 
3       Definitions : - 
3.1 Gluten 
For the purpose of this sta ndard, "gluten" is defined as a protein fraction from 
wheat, rye, barley, oats  or their crossb red varieties and deri vatives thereof, to 
which some persons are intolerant and that  is insoluble in water and 0.5M NaCl. 
    GSO STANDARD GSO 1021/2000
 
٢3.2     Prolamins 
Prolamins are defined as the fraction from gluten that can be extracted by 40 - 
70% of ethanol. The prolamin from wheat is  gliadin, from ry e is secalin, from 
barley hordein and from oats   avenin. It is however an established custom to 
speak of gluten sensitivity. The prolamin content of gluten is  generally taken as 
50%. 
 
3.3 Gluten-free foods             Gluten-free foods are dietary foods :   3.3.1  consisting of or ma de only from one or more  ingredients which do not 
contain wheat (i.e., all Triticum species, such as durum wheat, spelt, and kamut), 
rye, barley, oats  or their crossbred va rieties, and the gluten level does not 
exceed 20 mg/kg in total, based on the food as sold or distributed to the 
consumer, and/or  
3.3.2  consisting of one or more ingr edients from wheat (i.e., all Triticum 
species, such as durum wheat, spelt, a nd kamut), rye, barley, oats1 or their 
crossbred varieties, which have been sp ecially processed to remove gluten, and 
the gluten level does not exceed 20 mg/kg in total, based on the food as sold or 
distributed to the consumer.  3.4  Foods specially process ed to reduce gluten conten t to a level above 20 up to 
100 mg/kg These foods consist of one or mo re ingredients from wheat (i.e., all 
Triticum species, such as dur um wheat, spelt, and kamut) , rye, barley, oats1 or 
their crossbred varieties, which have been specially pro cessed to reduce the 
gluten content to a level above 20 up to 100 mg/kg in total, based on the food as 
sold or distributed to the consumer . Decisions on the marketing of products 
described in this section may be determined at the national level. 
 
 
4 Requirements : -  
The following requirements shall be  met in gluten - free foods: 
 4.1 The general requirements mentioned in  GSO standard item ( 2.6 ) shall be  
          met. 4.2 All ingredients used in the produc tion shall conform to relevant GSO  
         standards. GSO STANDARD GSO 1021/2000
 
٣4.3 The product shall be manufactured a nd packed according to the hygienic 
requirements given the GSO standard  mentioned in item  ( 2.2 ). 
4.4 The products  shall be prepar ed with special care under Good   
           Manufactu ring Practice (GMP) to avoid contamination with  gluten. 
 
4.5 Products covered by this standard substituting important basic foods,  
          should suppl y approximately the same amount of vitamins and minerals  
          as the or iginal foods they replace. 
 
 
4.6 The gluten content shall not exceed 20 mg/kg in the food as sold or  
          distributed to the consumer as limits given in GSO standard mentioned in 
item ( 3.3 ). 
 
4.7     The gluten content shall not ex ceed 100 mg/kg in the food as sold or  
          distributed to the consumer as limits given in GSO standard mentioned in 
item ( 3.4 ). 
4.8    The mycotoxins limits shall not exceed those limits given in GSO standard 
mentioned in item ( 2.7 ). 
4.9 The pesticides residues shall not  exceed those limits given in GSO 
standards mentioned in ite ms ( 2.4 ) and ( 2.5 ). 
4.10 The microbiological limits shall be according to those given in GSO 
standard mentioned in item ( 2.10 ). 
 
5 Samplings : -  
 Samples shall be drawn in accordance with relevant GSO standard for the 
product to be tested. 
 
6 Methods of testing and examinations : - 
6.1 Method of testing 
6.1.1 Determination of mycotoxins sh all be carried out according to GSO 
standard mentioned in item ( 2.8 ). 
6.1.2 Determination of pesticide residues shall be carried out according to GSO 
standard mentioned in item ( 2.9 ). 
6.1.3 Determination of gluten 6.1.3.1 Principle  The determination of gluten is ba sed on an immunology and chemical  
          methods: GSO STANDARD GSO 1021/2000
 
٤6.1.3.2  The extraction of proteins 
6.1.3.2.1  Pretreatment of so lid foodstuffs and ingredients 
6.1.3.2.1.1 Products with a fat-content higher than 10%.: Five grams of the 
product are homogenized with a blender in 50 ml hexane. The suspensions 
centrifuged for 30 min at 1500 x g; the s upernatant discarded and the extraction 
step is repeated until the sample is fat- free. The pellet is dried at 60oC, weighed, 
milled and an aliquot is used for analysis. 
6.1.3.2.1.2 In products with a fat-c ontent lower than 10% an extraction is 
generally not necessary. 
Five grams of the product are dried at 60 oC milled and an a liquot is used for 
analysis. 
 6.1.3.2.2 Extraction 6.1.3.2.2.1 Solid food stuffs and ingredients  An aliquot of the dried sa mple is homogenized with 60% aqueous ethanol in a 
volume 10 time its weight; homogenized fo r 2 minutes and after 15 minutes. 
Centrifuged for 10 min at 1500 x 9. The s upernatant is taken off and stead if 
necessary at 4oC before determination. Wh en precipitate is formed this is spun 
down and discarded. 
6.1.3.2.2.2 Liquid foodstuffs and ingredients An aliquot of a liquid pr oduct is diluted with et hanol; the added volume of 
ethanol being calculate to  yield 60% ethanol in th e resulting mixture. The 
mixture is homogenized and further treated like solid food extracts. 
 6.1.3.3 Determination of gliadin 6.1.3.3.1 Plate preparation Microtiter plates are coated overnight with an antibody against glidain in an 
appropriate dilution (e.g. 1 in 600) in a sodium carbonate buffer. The plate is 
washed three items with phosphate-buffe red saline with 0. 05% Tween (PBS-T) 
and once more with deionized water containing 0.03% Na-azide. Plates can be 
stored at 4oC in a sealed plastic bag. 
6.1.3.3.2 Standard It is necessary to use a gliadin standa rd in order to minimize inter assay 
variation. Apart from the a ‘golden standard” should be used to make 
comparison of the results from differe nt laboratories with different ELISA-GSO STANDARD GSO 1021/2000
 
٥techniques and with differ ent antisera possibl e. The “golden standard” should be 
prepared by one laboratory under st rictly standardized conditions. 
 6.1.3.3.3 Determination After appropriate dilution of the extract  the samples and the necessary standard 
dilutions to obtain a standard  curve are brought into the wells of the plate. After 
incubation for 2 hours, the plates are washed three times  with cold PBS-T .To 
the wells the monoclonal or polyclonal antibody against gliadin conjugated with 
an enzyme is added and af ter incubation for 2 hours the plates are emptied and 
washed three times with PBS-T. Then a su bstrate for the enzyme is added. After 
an appropriate time the reaction is stopped.  The absorptions measured directly in 
the micrometer plates. 
The gliadin concentrations is determined  from the standard curve obtained. The 
result is multiplied by 2 to obtain the gluten content a nd expressed in ppm of the 
original product. 
 6.1.3.4 Remarks 6.1.3.4.1 The method determines the amount  of prolamin in a product. It is 
however important to stress that the total daily intake of prolamin for coeliac 
patients should not exceed 10 mg per day. 
6.1.3.4.2 The method is sensitive for native prolamins. The sensitivity for 
heated products is depending on the te mperature and time of heating lower. It 
may be reduced to 10% of the original se nsitivity. The reduction in sensitivity is 
related to the amount of w-gliadin in  the sample and the sensitivity of the 
antibody  for the different s ubfractions in the gliadin. 
6.1.3.4.3 Depending on the specifi city of the antibody, the method 
determines also the prolamins from rye, barley and oats as gliadin equivalents. 
The response in the assay however can be different from that for gliadin and 
must in that case be determined sep arately with an appropriate standard. 
6.1.3.4.4 If the method gives a positive result and there is some doubt about 
the specificity, a blot after electrophore tic separation of the sample can be 
performed. 
6.1.3.4.5 Products from partial hydrolys is of prolamins can, depending on 
the degree of hydrolysis, not always been determined by the method described. 
6.1.3.4.6 Polyphenols such as those from  tea, hops or cocoa decrease the  
yield of the extraction of prolamins by binding to the latter. Addition of casein 
as a competing protein as well as  urea is necessary in that case. GSO STANDARD GSO 1021/2000
 
٦6.1.3.4.7 The detection limit of the me thod should be at least 10 ppm in the 
product on a dry matter basis. 
 6.2 Tests : - Exams shall be carried out in the  re presentative samples drawn according to 
item (5) to determine its complian ce with limits of this standard. 
 
7 Packaging , transporta tion and storage : -  
7.1 Packaging : -  
 The product shall be packed  in hygienic clean suit able container so as to 
avoid any changes in its properties during storage. 
7.2 Transportation : -   Transportation shall be carried ou t in such away so as to protected 
containers from mechanical damage and contamination. 
7.3 Storage : -  The product shall be stored in a well ventilated place away from the 
source of direct heat, moisture and contamination. 
  
8  Labelling : -  
Without prejudice to what is given in GS O standards mentione d in 2.1 and 2.5 
the following information shall be decl ared on the label of the containers: 
8.1 The term “gluten - free” shall be gi ven in the immediate proximity of the 
name of the product. 
8.2     The labelling of pr oducts described in item ( 3.4  )should be determined at 
the national level. However these produc ts must not be called gluten-free. 
The labelling terms for such products should indicate the true nature of 
the food, and shall be printed in the immediate proximity of the name of 
the product. 
8.3     A food which, by its nature, is suitable for use as part of a gluten-free diet, 
shall not be designated “s pecial dietary”, “special dietetic” or any other 
equivalent term. However, such a fo od may bear a statement on the label 
that “this food is by its nature gluten -free” provided that it complies with 
the essential composition provisions for gl uten-free as set out in item ( 4.3 
) and provided that such a statement does not mislead the consumer. More 
detailed rules in order to ensure that  the consumer is not misled may be 
determined at the national level. GSO STANDARD GSO 1021/2000
 
٧   
اﻟﺘﻜﻤﻴﻠﻴﺔ  اﻟﻤﺮاﺟﻊ                                               Main references      
   
اﻻﻏﺬﻳﺔ  دﺳﺘﻮر  ﻟﺠﻨﺔ  ﻣﻮاﺻﻔﺔ  
 ٨١١رﻗﻢ – ٨٠٠٢   
 اﻟﺨﺎﺻﺔ  اﻟﺘﻐﺬوﻳﺔ  اﻻﺳﺘﺨﺪاﻣﺎت  ذات اﻷﻏﺬﻳﺔ
 اﺗﺠﺎة ﺑﺎﻟﺤﺴﺎﺳﻴﺔ  اﻟﻤﺼﺎﺑﻴﻦ  ﻟﻼﺷﺨﺎص
اﻟﺠﻠﻮﺗﻴﻦ  Codex standard  
 
No. 118 - 2008   
Foods for special dietary use  persons intolerant to gluten