‫ﻫﻴﺌﺔ ﺍﻝﺘﻘﻴﻴﺱ ﻝﺩﻭل ﻤﺠﻠﺱ ﺍﻝﺘﻌﺎﻭﻥ ﻝﺩﻭل ﺍﻝﺨﻠﻴﺞ ﺍﻝﻌﺭﺒﻴﺔ‬
‫)‪STANDARDIZATION ORGANIZATION FOR G.C.C (GSO‬‬
‫‪GSO 783 / 1997‬‬
‫ﺍﻝﺒـﻥ ﺴـﺭﻴـﻊ ﺍﻝﺫﻭﺒـﺎﻥ‬
‫‪INSTANT COFFEE‬‬
‫‪ICS:67.140.20‬‬
INSTANT COFFEE
Date of GSO Board of Directors' Approval
Issuing Status
: 1418-06-14 (1997-10-15)
: Standard
GSO STANDARD
GSO 783/1997
INSTANT COFFEE
1-
SCOPE AND FIELD OF APPLICATION
This standard is concerned with instant (water − soluble) coffee.
2-
COMPLEMENTARY REFERENCES
2.1
GSO 9/1995 “Labelling of Prepackaged Foods”.
2.2
GSO 21/1984 “Hygienic Regulations for Food Plants and Their Personnel”.
2.3
GSO 150/1993 “Expiration Periods of Food Products - Part 1”.
2.4
GSO ISO 6670:1994 “Instant Coffee in Cases With Liners - Sampling”.
2.5
Draft GSO Standard on “Instant Coffee - Sensory Evaluation (Cup Test)”.
2.6
GSO ISO 3726 : 1997 “Instant Coffee - Determination of Loss in Mass at 70oC
Under Reduced Pressure”.
2.7
GSO ISO 4052 :1997 “Coffee - Determination of Caffeine Content (Reference
Method)”.
2.8
Draft GSO Standard
on “Decaffeinated Coffee - Determination of
Dichloromethane and Ethyl Acetate Residues”.
3-
DEFINITIONS
3.1
Instant (soluble) coffee: Instant powder coffee (soluble in water) processed by
dehydration of an aqueous extract basically prepared of pure, freshly-roasted and
ground coffee with water under suitable conditions. The extract or brew thus
obtained, with or without further concentration, is dried to a powder. Instant
coffee may be classified as spray-dried, spray-dried agglomerate, freeze-dried or
mixture thereof, according to the method adopted for drying.
3.2
Spray-dried instant coffee: Instant coffee obtained by a process in which the
coffee extract in the liquid state is sprayed in a hot atmosphere and formed into
dried particles by evaporation of water.
3.3
Agglomerated instant coffee: Instant coffee obtained by a process in which the
dried particles of instant coffee are fused together to form larger particles.
3.4
Freeze-dried instant coffee: Instant coffee obtained by a process in which the
coffee extract in the liquid state is frozen then the ice is removed by sublimation.
3.5
Decaffeinated instant coffee: Instant coffee (3.1) made from aqueous extract of
roasted, decaffeinated green coffee.
1
GSO STANDARD
4-
GSO 783/1997
REQUIREMENTS
Instant coffee shall meet the following requirements:
4.1
It shall be in the form of a free-flowing powder having the colour, and flavour
characteristic of roasted coffee.
4.2
It shall be free from impurities and chicory or any other added substances.
4.3
The coffee brew, prepared from the product in accordance with the cup test
procedure prescribed in the GSO standard mentioned in 2.5, shall be free from any
undesirable taste or smell.
4.4
The net score recorded in sensory evaluation (cup test) shall be above 20.
4.5
Moisture content shall not exceed 4% by mass.
4.6
Total ash content shall not exceed 15% by mass on dry mass basis.
4.7
It shall be dissolved within 10 seconds in boiling water and within 3 minutes in
cold water (16 ± 2)oC with moderate stirring.
4.8
Caffeine content shall be not less than 2.0% by dry mass.
4.9
In case of decaffeinated instant coffee:
4.10
5-
-
Caffeine content shall not exceed 0.3% by dry mass.
-
The residue of the solvent used to extract caffeine shall not exceed 5 ppm
expressed as chlorine when dichloromethane is used, and 5 ppm when
ethyl acetate is used.
The production shall be carried out according to hygienic regulations stated in
GSO standard mentioned in 2.2.
SAMPLING
Without violation to what is mentioned in the GSO standard mentioned in 2.4, the
following shall be taken into consideration:
5.1
The total number of containers to be selected from the lot shall be in
accordance with column 2 of tables 1, 2 and 3.
Table (1)
Sampling of Containers of Net Content 100 g or More
Number of samples
in the lot
(N)
(1)
Up to
50
51 to 300
301 to 500
501 to 1000
1001 to 3000
3001 to 10000
more than 10000
Number of
total samples to be
selected (n)
(2)
2
3
4
5
6
7
8
2
Number of
sub-samples
(3)
2
3
4
5
6
7
8
GSO STANDARD
GSO 783/1997
Table (2)
Sampling of Containers of Net Content 50 g or More
But Less Than 100 g
Number of samples
in the lot
(N)
Number of
total samples to be
selected (n)
Number of
sub-samples
(1)
(2)
(3)
Up to
50
51 to 300
301 to 500
501 to 1000
1001 to 3000
3001 to 10000
more than 10000
4
8
12
18
24
30
36
1
2
2
3
4
5
6
Table (3)
Sampling of Containers of Net Content Less Than 50 g
5.2
Number of samples
in the lot
(N)
Number of
total samples to be
selected (n)
Number of
sub-samples
(1)
(2)
(3)
Up to 300
301 to 500
501 to 1000
1001 to 3000
3001 to 10000
more than 10000
20
30
40
50
60
80
1
1
2
2
3
4
Containers selection shall be carried out as follows:
Starting from any container, count in one order as 1, 2, 3, etc. up to (r) and so on,
where (r) is the integral part of N/n.
Every rth container so counted shall be withdrawn to constitute the sample.
5.3
Selected containers shall be equally divided into a number of sub-samples
according to column 3 in Tables 1, 2 and 3.
5.4
The contents of all the containers in a sub-sample shall be poured out and mixed
thoroughly. About 60 g shall be taken from the material and divided into 3 equal
parts. Each part shall be transferred to a sample container which shall be sealed
airtight and labelled.
3
GSO STANDARD
GSO 783/1997
The samples obtained shall be divided into 3 sets one for purchaser, another for the
vendor and the third for the referee.
5.5
From the mixed material of each sub-sample remaining after taking the sample,
equal quantities of the material shall be taken and mixed up together so as to form
a composite sample weighing not less than 30 g. This composite sample shall be
divided into three equal parts and transferred to clean, dry sample container and
labeled.
One of these composite samples shall be for the purchaser, another for the vendor
and the third for the referee.
5.6
6-
The referee sample for a lot shall consist of a set of the sample obtained in (5.4)
and the composite sample obtained in (5.5).
TESTING
6.1
Methods of test
6.1.1
Sensory evaluation (cup test) shall be carried out according to the GSO standard
mentioned in 2.5.
6.1.2
Determination of moisture content shall be carried out according to the GSO
standard mentioned in 2.6.
6.1.3
Determination of caffeine content shall be carried out according to the GSO
standard mentioned in 2.7.
6.1.4
Determination of total ash shall be carried out as follows:
6.1.4.1
Apparatus
6.1.4.2
-
Dry porcelain dishes.
-
Muffle furnace, can be controlled at (550 ± 10)oC.
-
Desiccator, containing activated desiccant.
-
Analytical balance.
Procedure
Weigh accurately about 5 g of the instant coffee in a dry tared porcelain dish, then
heat slowly over a flame until swelling ceases. Ignite in a muffle furnace at (550 ±
10)oC till grey ash results. Cool the dish in the dessicator and weigh. Repeat this
process of heating for 30 minutes, cooling and weighing till the difference in
weight between two successive weighings is less than one mg. Note the lowest
weight.
6.1.4.3
Calculation
% Total ash by mass, on dry mass basis =
10000 (m2 − m)
(m1 − m) (100 − M )
Where:
m2 :
the mass, in grammes, of the dish with the ash;
m :
the mass, in grammes, of the empty dish;
4
GSO STANDARD
GSO 783/1997
m1 :
the mass, in grammes, of the dish with the material taken for test;
M :
the percentage of moisture content.
6.1.5
Determination of solubility in water shall be carried out as follows:
6.1.5.1
Solubility in hot water: Place 2.5 g of the sample in 500 ml beaker and add 150
ml of boiling water. The sample shall be readily soluble with moderate stirring
within 10 seconds, leaving no appreciable sediment.
6.1.5.2
Solubility in cold water: Place 2.5 g of the sample in a 500 ml beaker and add 50
ml of water at (16 ± 2)oC. The sample shall be soluble with moderate stirring in 3
minutes, leaving no appreciable sediment.
6.1.6
Determination of residues of dichloromethane and ethyl acetate shall be carried
out according to the GSO standard mentioned in 2.8.
6.2
All necessary tests shall be carried out on the representative sample taken
according to item 5 to determine its conformity to this standard.
7-
PACKAGING, STORAGE, TRANSPORTATION AND HANDLING
The following shall be taken into consideration:
7.1
Packaging
7.1.1
Instant coffee shall be packed in clean, dry, sound, free from undesirable odour,
air-tight containers made from suitable packaging material such as aluminium
foils, metallized laminates, tinplates or glass.
7.1.2
Instant coffee packages shall be well sealed, air-tight, and under vacuum or inert
gas.
7.2
Storage
7.2.1
Instant coffee packages shall be stored in well ventilated, clean, dry and free from
undesirable odours stores.
7.3
Transportation and handling
Packed instant coffee shall be handled and transported in such a manner as to
protect it from moisture, excessive heat, undesirable odour and mechanical
damage.
8-
LABELLING
Without prejudice of the requirements mentioned in GSO standards mentioned in
2.1 and 2.3, the following shall be declared:
8.1
The statement (caffeine free) in case of decaffeination.
5