هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)  
 
 
 
 
 
 
مشروع تحديث مواصفة نهائي 
Final Draft of Standard FDS  
 
 
 
 
TC05اعداد اللجنة الخليجية رقم  
Prepared by GSO Technical Committee No. TC05  
 
 
 
GSO FDS  GSO / 2019  
 مسحوق الكاسترد  
CUSTARD POWDER  
 
 
هذه الوثيقة مشروع لمواصفة قياسية خليجية تم
توزيعها لإبداء الرأي والملحوظات بشأنها ، لذلك 
فإنها عرضة للتغيير والتبديل، ولا يجوز الرجوع 
إليها كمواصفة قياسية خليجية إلا بعد اعتمادها 
من الهيئة.  This document is a draft GSO 
Standard circulated for comments. 
It is, therefore, subject to alteration 
and modification and may not be 
referred to as a GSO Standard until 
approved by GSO.  
 
 
 
 
 
 
 
 
 
ICS:  67.060   
  Foreword  
 
GCC Standardization Organization (GSO) is a regional Organ ization which consists 
of the National Standards Bodies of GCC member States. One of GSO main functions 
is to issue Gulf Standards /Technical regulations through specialized technical 
committees (TCs).  
GSO through the technical program of committee TC No . (5) "Technical committee 
for standards of food and agriculture products " has updated  this Standard. The 
Draft Standard has been prepared by Saudi Arabia  . The draft Standard has been  
This standard has been approved as a Gulf Standard  by GSO  Technical Coun cil in its 
meeting No.( 29), held on   h(  ).   GSO FDS 2019   
 
1 CUSTARD POWDER  
1- SCOPE AND FIELD OF APPLICATION  
 This standard is concerned with the requirement of custard powder.  
 
2- COMPLEMENTARY REFERENCES  
2.1 GSO 9 “Labelling of Prepackaged Foods”.  
2.2 GSO 150-2 “Expiration dates for food products -Part 2 ”. 
2.3 GSO 21 “Hygienic Regulations for Food Plants and Their Personnel”.  
2.4 GSO” 382 “Maximum Limits for Pesticide Residues in Agricultural and Food 
Products" . 
2.5 GSO 841 “The Maximum Limits of  Mycotoxins in Agri cultural and Food 
Products  
2.6 GSO 1016 “Microbiological Criteria for Foodstuffs”.  
2.7 GSO CAC 193 “General Standard for contaminants & toxins in food ”. 
2.8 GSO 2500  “Additives Permitted for Use in Food Stuffs ”. 
2.9 GSO 2052 “Edible Starch”.  
2.10      GSO 2055-1 “Halal Food - Part 1 : General Requirement"  
2.11 GSO 839 " Food packages - PART 1: General requirements "  
2.12 GSO 1863 Food packages - Part 2: Plastic package  – General requirements " 
2.13           GSO 2534 Modified Starch es (Food Grade)  
 
3- DEFINIT IONS  
3.1 Custard powder: homogeneous powder or more of food starch to which colored 
materials and appropriate flavoring materials are added, and one or more of the 
substances mentioned in Clause 4.15 
3.2 Jelly: Flexible solid matter in which the liquid sto pped from movement by the 
water particles which responsible for jelling.  
 
4- REQUIREMENTS  
 The following requirements shall be met in product:  
4.1 It shall be homogeneous and free from blocks.  
4.2 It shall have a characteristic taste, colour and flavour b efore and after the 
preparation according to make up instructions declared on the label.  
4.3 All materials used in manufacturing shall conform to their relevant GSO  standards.  
4.4 All materials used in manufacturing shall comply with GSO standard mentioned  in 
item (2.10) . 
4.5 The production shall be carried out according to GSO  standard mentioned in item 
(2.3). GSO FDS 2019   
 
2 4.6 It shall be clean, free from impurities, foreign matter, life insects, fungus and 
insects infection, and rodents contamination.  
4.7 Moisture con tent shall be not more than 12.5%.  
4.8 Total ash content shall be not more than 0.5 % (on dry weight  basis).  
4.9 Acid insoluble ash shall be not more than 0.05 % (on dry weight basis).  
4.10 Sulphur dioxide shall be not more than 100 ppm.  
4.11 Contaminants  level in the product shall not exceed the levels mentioned in GSO 
Standard stated in Item (2.7)  
2.12 The pesticide residues in the product shall not exceed the levels mentioned in GSO 
Standard mentioned in Item  (2.4). 
4.13 Microbiological and Mycotoxins l imits shall be not more than permitted limit 
mentioned in item ( 2.5). 
4.14 starch shall not be less than of 80%.  
4.15 The following optional ingredients can be added:  
4.15.1 Egg powder.  
4.15.2 Milk powder.  
4.15.3 Vanilla . 
4.15.4 Edible salt.  
4.15.5       Starch improvers such as modified starch  
4.16       Modified Starches used in the production shall comply with GSO standard 
mentioned in item (2.13).  
4.16         Starch used in the production shall comply with GSO standard mentioned in item 
(2.9).  
4.17         Food additive used in the production shall comply with GSO standards mentioned 
in item ( 2.8). 
 
5- PACKAGING  
 The product shall be packed in compliance wit GSO standards mentioned in item 
(2.10) and (2.11).  
6- TRANSPORTATION AND STORAGE  
 The product shall be transported and stored in clean, well ventillated places which 
kept and protected the product from damage high temperature and moisture any 
weather affects insects and rodents infections contamination of chemical 
pesticides.  
9- LABELL ING 
9.1     Labeling shall be comply with GSO standards mentioned in item (2.1)  and (2.2)  
9.2    Use Guidelines   
 GSO FDS 2019   
 
3 References:  
- Egyptian standards; ES: 799/ 2005 . 
- Indian  Standard, IS 1007 . 