هيئة التقييس لدول مجلس التعاون لدول الخليج العربية STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) Final Draft GSO 05 /FDS / 2016 صلصة الصويا Soy Sauce Prepared by: Gulf Technical Committee for Food and Agricultural Products This document is a draft Gulf Standard circulated for comments. It is, therefore, subject to Alteration and modification, and may not be referred it as a Gulf Standard, until by the Board of Directors ICS : 67.040
Foreword Standardization Organization for (GCC) is a regional Organization which consists of National Standard Bodies of GCC member States. One of GCC main function is to issue Gulf Standards through specialized technical committees (TCs). GSO through the technical program of committee TC No. (5) 'Technical Gulf committee for food and agricultural products standards' has prepared the standard of " Soy Sauce The draft standard has been prepared by Saudi Arabia, after review the Arabic, foreigner and International standards and related complied references. This standard has been approved as Gulf technical regulation by GSO Board of Directors in its meeting No./ held on / H, / / G. 1
1. SCOPE Soy Sauce 1.1 This standard specifies the requirements for salty soy sauce, light soy sauce and dark (thick) soy sauce produced by the fermentation process. 2. COMPLIMENTARY REFERENCES 2.1 GSO 9 Labeling of prepackage food. 2.2 GSO 2500 Additives Permitted for Use in Food Stuffs. 2.3 GSO CAC 193 General Standard for contaminants and toxins in food. 2.4 GSO 1016 Microbiological Criteria for Foodstuffs. 2.5 GSO 995 Sweeteners Permitted In Food 2.6 The maximum limits for residues of ethyl alcohol (ethanol) in food which will adopted by GCC standardization organization. 3. Definitions : 3.1 Soy sauce is a seasoning product for edible purposes prepared from fermentation of soya bean and/or defatted soya bean, Aspergillus oryzae and/or Aspergillus sojae and grain/flour (wheat, rice, maize or tapioca), in a solution of brine (edible salt /sodium chloride). It may contain sweetening substance (such as sucrose, dextrose and liquid glucose), caramel (as colouring substance), molasses, permitted preservatives and permitted flavour enhancer. 4. Requirements: 4.1 The soy sauce shall be pasteurised and/or heat-treated product made from the following ingredients: 4.1.1 Basic ingredients: a) soya bean and/or defatted soya bean; b) grain/flour (wheat, rice, maize or tapioca); c) edible salt (sodium chloride); and 2
d) potable water. 4.1.2 Other permitted ingredients: a) sweetening substance, such as sucrose, dextrose and liquid glucose; and b) molasses. 4.2 Raw materials used for the manufacture of soy sauce shall conform to the appropriate GSO standards. 4.3 The food additives added to soy sauce shall comply with item (2.2). 4.4 Soy sauce shall be free from any foreign matter. 4.5 The sweeteners added to soy sauce shall comply with item (2.5). 4.6 Soy sauce shall not contain any added colouring substance except caramel. 4.7 It shall not contain hydrolysed vegetable protein. 4.8 The aroma and taste shall be characteristic of soy sauce. 4.9 Residual mineral contaminants shall not exceed the limits mentioned in GSO in item (2.3). 4.10 The microbial limits shall not exceed the limits mentioned in GSO in item (2.4). 4.11 Soy sauce shall be free from pig products. 4.12 Salty soy sauce shall comply with the requirements in Table 1. 4.13 Dark (thick) soy sauce shall comply with the requirements in Table 2. 4.14 Light soy sauce shall comply with the requirements in Table 3. Table 1. Requirements for salty soy sauce Parameter Requirements Total solid, % w/w, min ph, max Salt (as sodium chloride), % w/v, min Total nitrogen, % w/v, min Halophilic yeast, count per ml Specific gravity, min 35 4.8 10.0 0.8 < 100 1.2 3
Table 2. Requirements for dark (thick) soy sauce Parameter Requirements Total solid, % w/w, min ph, max Salt (as sodium chloride), % w/v, min Total nitrogen, % w/v, min Halophilic yeast, count per ml Specific gravity, min 55 4.0 5.1 10.0 0.7 < 100 1.2 Table 3. Requirements for light soy sauce Parameter Requirements Total solid, % w/w, min ph, max Salt (as sodium chloride), % w/v, min Total nitrogen, % w/v, min Halophilic yeast, count per ml Specific gravity, min 35 4.0 5.1 10.0 0.8 < 100 1.2 5. LABELLING Without prejudice of what stated in GSO mentioned in items (2.1). The label of soy sauce should declare the following: 5.1 Name of product. 5.2 Name and address of the manufacturer and/or packer or the owner of the rights of manufacture or packing or the agent of any of them. 5.3 Storage conditions of soy sauce. 5.4 Minimum net weight or volume. 5.5 If preservative or flavor enhancer is added, the word "contain permitted preservative or flavor enhancer" shall be written on the label. 5.6 Production and expiry date of soy sauce. 4
Reference - Light soy sauce (MS 807) - Thick soy sauce (MS 1264) - Salty soy sauce (MS 2042) 5