هيي ة التقييس لدول مجلس التعاون لدول الخليج العربية STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) مشروع: نهاي ي GSO 5/FDS.. /2008 الخل VINEGAR إعداد اللجنة الفنية الخليجية لقطاع مواصفات المنتجات الغذاي ية والزراعية هذه الوثيقة مشروع لمواصفة قياسية خليجية تم توزيعها لا بداء الرا ي والملاحظات بشا نها لذلك فا نها عرضة للتغيير والتبديل ولا يجوز الرجوع ا ليها كمواصفة قياسية خليجية ا لا بعد اعتمادها من مجلس ا دارة الهيي ة الخليجية. ١
Foreword Standardization Organization for GCC (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 through specialized technical committees (TCs). GSO through the technical program of committee TC No 5 " The Gulf Technical Committee for Food and Agricultural Standards Products" has prepared this Standard. The Draft Standard has been prepared by (KINGDOM OF SAUDI ARABIA ) 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 / Technical Regulation) by GSO Board of Directors in its meeting No.../....held on / / / H, / / G ٢
VINEGAR Date of GSO Board of Directors Approval : Issuing Status : ٣
VINEGAR 1. SCOPE AND FIELD OF APPLICATION This GSO standard is applies to products as defined in (3.1). 2. COMPLEMENTARY REFERENCES 2.1 GSO 9 "Labelling of Prepackaged Foods". 2.2 GSO 20 "Methods for the Determination of Contaminating Metallic Elements in Foodstuffs". 2.3 GSO 21 "Hygienic Regulations for Food Plants and their Personnel". 2.4 GSO on "Methods of test for vinegar". 2.5 GSO 150 Expiration Periods of Food Products. 2.6 GSO 707 Flavourings Permitted for Use in Foodstuffs. 2.7 GSO 839 Food Packages - Part I - General Requirements. 2.8 GSO 988 Limits of Radioactivity Levels Permitted in Foodstuffs. 2.9 GSO 998 Methods for Detection of Permissible Radionuclides Limits in Food. 2.10 GSO 1016 "Microbiological Criteria for Foodstuffs Part I". 2.11 GSO on. General Requirements for Natural Flavourings. 2.12 GSO on. Processing Aids Used For Foods. 3. DEFINITIONS 3.1 Acetic acid food grade: Product made from materials of non-agricultural origin. 3.2 Vinegar: Is a liquid, fit for human consumption, produced-exclusively from suitable products of agricultural origin containing starch or sugars or starch and sugars by the process of double fermentation alcoholic fermentation followed by acetous fermentation and containing a specified amount of acetic acid, its kinds such as: 3.2.1 Grape, fruit, berry, and apple (cider) vinegar: Are liquids prepared from Grape, fruit berry and apple (cider) by alcoholic fermentation followed by acetous fermentation or as defined in (3.2) except that the maximum level for volatile acids in the raw materials may be exceeded. 3.2.2 Grain vinegar: Is a liquid, obtained without intermediate distillation by the process defined in (3.2) from any cereal grain, the starch of which has been ١
converted to sugars by a process other than solely by the diastase of malted barley. 3.2.3 Malt vinegar: Is a liquid, obtained without intermediate distillation by the process defined in (3.2) from malted barley with or without the addition of cereal grains, the starch of with has been converted to sugars solely by the diastase of the malted barley. 3.2.4 Distilled malt vinegar: Is a liquid, produced by the distillation of malt vinegar as defined in (3.2.3) above, under reduced pressure it contains only the volatile constituent of the malt vinegar from which it is derived. 3.2.5 Whey vinegar: Aliquid obtained from milk whey without intermediate distillation by the process defined in (3.2). 3.2.6 Honey vinegar: Aliquid obtained without intermediate distillation by the process defined in (3.2). 3.2.7 Dates vinegar: Aliquid prepared from natural dates juice by the process defined in (3.2). 3.2.8 Sprit vinegar, distilled vinegar: Aliquid obtained by acetous fermintation from distilled alcohol. 4. REQUIREMENTS The following requirements shall be met in vinegar: 4.1 It shall be prepared, processed and prepackaged under sanitary conditions in accordance with GSO standard mentioned in item (2.4). 4.2 Raw materials used in production shall comply with the relevant GSO standards. 4.3 Raw materials used in production shall be of agricultural origin. 4.4 The soluble solids content, exclusive of added sugars or salt shall not be less than 1.3 grams pre 1000 ml per 1 % acetic acid for Grape vinegar and 2.0 grams per 1000 ml per 1 % acetic acid for fruit, berry and apple (cider) vinegar. 4.5 Total acid content shall not be less than 60 grams per litre (calculated as acetic acid) for Grape vinegars and 50 grams per litre (calculated as acetic acid) for other vinegars the amount shall not be more than the amount detainable through the use of biological fermentation. 4.6 Residual alcohol shall not be more than 1% v/v for Grape vinegar and 0.5% v/v for other vinegars. 4.7 Sulphurdioxide as preservative shall not exceed 70 mg/kg. 4.8 L-ascorbic acid (as antioxidant) shall non exceed 400 mg/kg. 4.9 Caramel colour (plain) (E150A) may be added in accordance with good manufacturing practice, caramel colour (ammonium sulphite process) (E150 D) ٢
may be added with a maximum limit 1g/kg, caramel produced from ammonia may be added to malt vinegar with a maximum limit 1 g/kg. 4.10 Natural flavours and natural flavouring substances may be added in accordance with GSO standard mentioned in (2.6) and (2.11). 4.11 The following optional ingredients may be added provided they comply with relevant GSO standards. 4.11.1 Plants, in particular herbs, spices and fruit, or their parts or extracts suitable for flavouring. 4.11.2 Fruit juices or their equivalent of concentrated fruit juices. 4.11.3 Sugars. 4.11.4 Honey. 4.11.5 Food grade salt. 4.11.6 Processing acid comply with GSO standard mentioned in item (2.12). 4.11.6.1 Nutrients for acetobacter (such as yeast extracts and autolysates and amino-acids). 4.11.6.2 Clarifying and filtering agents in accordance with good manufacturing practice. 4.11.7 Flavour enhancers: Mono-sodium, Mono-potassium and calcium glutamate maximum level 5 g/kg except for Grape vinegar. 4.11.8 The contaminants metals shall not be more than the quantities given against each: Arsenic (AS) Lead 1 mg/kg 10 mg/kg Sum of copper and zinc 10 mg/kg Iron 10 mg/kg 4.12 Shall be free from micro-organisms capable of development under normal conditions of storage in amounts which represent a hazard to health. 4.13 Shall not contain any substances originating from micro-organisms in amount which may represent a hazard to health. 4.14 Shall not contain vinegar eels or substantial quantities of other suspended matters and sediments and shall be free from turbidity caused by micro-organisms (mother of vinegar). 4.15 Mircobiological criteria shall not exceed the limits mentioned in GSO standard mentioned in (2.10). ٣
4.2 GENERAL REQUIREMENTS FOR FOODGRADE ACETIC ACID The products shall achieve the following specifications that refer to glacial acetic acid (99.8%) as basis for aqueous solutions, the values shall be in correspondence with their acetic acid content: 4.2.1 The relative molecular mass shall be 60.05 4.2.2 It shall be clear, colorless liquid having a pungent, characteristic odor. 4.2.3 Shall have a boiling point approximately 118 o C at 760 mm pressure (of Mercury). 4.2.4 It shall have specific gravity in the range of 1.048 to 1.051. 4.2.5 Solidification point minimum is 16.3 o C 4.2.6 Non-volatile residue shall not be more than 50mg/kg. 4.2.7 Formic acid shall not be more than 500mg/kg. 4.2.8 Contaminated heavy metals for should not exceed the limits shown below. Arsenic Lead Mercury Zinc Copper Not more than 1 mg/kg. Not more than 1 mg/kg. Not more than 1 mg/kg Not more than 1 mg/kg. Not more than 1 mg/kg. 4.3 Diluted acetic acid food grade prepared for direct consumption the following requirements shall be met: 4.3.1 It shall be prepared, processed and prepackaged under sanitary conditions in accordance with GSO standard mentioned in (2.3). 4.3.2 Shall not have less than 5% acetic acid (m/v) 4.3.3 It shall be free from artificial colors except for normal caramel (A-150) which can be added as per good manufacturing practice (GMP). 4.3.4 It shall be free from artificial sweeteners. 4.3.5 Radiation levels in the final product shall not exceed what is stated in the GSO standard mentioned in (2.8). 4.3.6 It shall meet the following requirements shown in the following Table. ٤
Requirements Maximum allowed Oxidation value From 0 to 20 Iodine value From 0 to 25 Total soluble solids without sodium chloride From 0.09% to 0.33% (m/v) 5. SAMPLING Random samples equal to half of the square root shall be taken from the lot of the number of containers provided that containers numbers shall be not less than 3. 6. TESTING Tests shall be carried out according to GSO standard mentioned in (2.4). 6.1 Test: All tests shall be carried out on the representative sample taken according to item 5 to determine its compliance with all the items of this standard. 7. PACKAGING, TRANSPORTATION AND STORAGE 7.1 Packaging 7.1.1 The products shall be packed in suitable clean, dry sealed containers that were not previously used. 7.1.2 The containers shall not cause any undesirable change in the taste odour or colour of the product. 7.2 Transportation 7.3 Storage 8. LABELLING Filled containers shall be transported in suitable means capable of protecting the containers from breakage or damage. The containers shall be stored in good ventilated stores far from sources of heat and contamination. Without prejudice to what is stated in GSO standard mentioned in item (1.2) the following shall be declared on the container. 8.1 Raw material name which used in manufacturing such as (cider vinegar, grape vinegar) and in case of a product manufactured from more than one raw material all raw materials used in manufacturing shall declared such as (cider and grape vinegar). ٥
8.2 Where an ingredient has been added in accordance with item (4.10) and (4.11) which in parts to the food a distinctive flavour, the name shall be accompanied by an appropriate descriptive term such as (vinegar with honey) (vinegar with fruit juices) (sweet vinegar). 8.3 Name of the product (diluted acetic acid of food grade) for diluted acetic acid prepare for consumption that mentioned in (4.2) and another kind write (acetic acid of food grade). 8.4 The percentage of acetic acid (m/v). 8.5 The product with an acetic acid content more than 11g/100 m/, in case of food grade acetic acid shall be marked with the following: WARNING: DO NOT CONSUME UNDILUTED in large font and in red color. 8.6 When a product contains an acetic acid content more than 25g/100 ml. In case of food grade acetic acid it shall be marked by DANGER symbol in large font and in red color. It should be written DANGER in large font and in red color. It should have special packaging requirements. It should be dealt with according to international transport regulation for products with an acid content higher than 25g/100 ml. KR-00996 ٦
REFERENCES : المراجع : - Codex alimentarius Volume 162-1987 Vinegar. دستور الا غذية الجزء ١٦٢-١٩٨٧ " الخل " - - European standard for Acetic Acid food grade - 2000 المواصفة الا وروبية حمض الخليك ذو الدرجة الغذاي ية - ٧