GSO Draft Standard GSO ….

/2018

GCC STANDARIZATION ORAGANIZATION (GSO)

(FDS)

Prepared by GSO Technical Committee No TC05

General Standard for Fruit Juices, Drink and Nectars

I.C.S:67.160.20
This document is a draft GSO standard
circulated for comment. It is, therefore,
subject to alteration and modification and
may not be referred to as a GSO standard
until approved by GSO.
GSO Draft Standard GSO …./2018

Foreword

The GCC Standardization Organization (GSO) is a regional Organisation which consists of the
National Standards Bodies of GCC member states. One of GSO main functions is to issue
GSO technical Standards through specialised technical committees (TCs).
GSO through the technical program of committee TC No (5) "GSO Technical Committee for
Food and Agricultural Products" has updated and merged the following GSO Technical
Regulations:

GSO2456/2015 “Fresh Fruit Juice (non-pasteurized)”

GSO1820/2015 “Fruit Juices and Nectars”
GSO794/2010 “Fruit Drink”
GSO2201/2012 “Juices with Milk”
GSO846/1997 “Mixed Fruit Nectars”
The Draft Standard has been prepared by the Kingdom of Saudi Arabia.
This standard has been approved as a Gulf Technical regulation by the GSO Board of
Directors in its meeting No (), which was held on 00/00/143 A.H (00/00/201 AD), providing
that the following GSO Technical regulations are repealed:
GSO2456/2015 “Fresh Fruit Juice (non-pasteurized)”
GSO794/2010 “Fruit Drink”
GSO2201/2012 “Juices with Milk”
GSO846/1997 “Mixed Fruit Nectars” and replaces it.

Fruit Juices, Drink and Nectars

1- Scope and field of application

This GSO Standard applies to fruit juices and nectars, fresh fruit juice (non-pasteurised), fruit
drink, juices with milk, and mixed fruit nectars.
2- Complementary references

2.1 GSO 9 “Labelling of Prepackaged Food Products”.

GSO Draft Standard GSO …./2018

2.2 GSO 21 “Hygienic Regulations for Food Plants and their Personnel”.
2.3 GSO 149 “Unbottled Drinking Water”.
2.4 GSO 995 “Sweeteners permitted for use in Food Products”.
2.5 GSO 988 “Permissible Radionuclide limits in Food – Part 1”.
2.6 GSO 869 “Food Packages-Part 1: General Requirements”.
2.7 GSO 382 “Maximum Limits for Pesticide Residues in Agricultural and Food Products –
Part 1”.
2.8 GSO 383 “Maximum Limits for Pesticide Residues in Agricultural and Food Products –
Part 2”.
2.9 GSO 1016 “Microbiological Criteria for Foodstuffs”.
2.10 GSO 148 “White Sugar”.
2.11 GSO1-150 Expiration Dates for Food products – Part 1: Mandatory Expiration Dates.
2.12 GSO2-150 Expiration Dates for Food Products – Part 2: Optional Expiration Dates.
2.13 GSO CODEX STAN 193:2008 General Standard for Toxins and Contaminants in Food.
2.14 GSO 2538 Maximum Limits of Ethyl Alcohol (ethanol) residues in Foodstuffs.
2.15 GSO 2500 Additives permitted for use in foodstuffs.

3- Definitions
3.1 Fruit juice
Fruit juice: is the unfermented but fermentable liquid obtained from the edible part of
sound, appropriately mature and fresh fruit or of fruit maintained in sound condition by
suitable means including surface treatments before harvest applied in accordance with the
applicable provisions of the Codex Alimentarius Commission.

Some juices may be processed with pips, seeds and peel, which are not usually incorporated
in the juice, but some parts or components of pips, seeds and peel, which cannot be
removed by Good Manufacturing Practices (GMP) will be acceptable.

The juice is prepared by suitable processes, which maintain the essential physical, chemical,
organoleptical and nutritional characteristics of the juices of the fruit from which it comes.

The juice may be cloudy or clear and may have restored1 aromatic substances and volatile
flavour components, all of which must be obtained by suitable physical means, and all of
which must be recovered from the same kind of fruit. Pulp and cells obtained by suitable
physical means from the same kind of fruit may be added.
GSO Draft Standard GSO …./2018

A single juice is obtained from one kind of fruit. A mixed juice is obtained by blending two or
more juices or juices and purées, from different kinds of fruit.

Fruit juice is obtained as follows:

3.1.1 Fruit juice directly expressed by mechanical extraction processes.
3.1.2 Fruit juice from concentrate is prepared by reconstituting concentrated fruit juice
defined in Section 3.2 with potable water that meets the criteria of the GSO Standard
described in Section 2.3.
3.2 Concentrated fruit juice

Concentrated fruit juice is the product that complies with the definition given in Section
3.1.1 above, except water has been physically removed in an amount sufficient to increase
the Brix level to a value at least 50 % greater than the Brix value established for
reconstituted juice from the same fruit, as indicated in Appendix (1). In the production of
juice that is to be concentrated, suitable processes are used and may be combined with
simultaneous diffusion of the pulp cells or fruit pulp by water provided that it is compatible
to the primary juice, before the concentration procedure.

Fruit juice concentrates may have restored1 aromatic substances and volatile flavour
components, all of which must be obtained by suitable physical means, and all of which
must be recovered from the same kind of fruit. Pulp and cells 2 (2) obtained by suitable
physical means from the same kind of fruit may be added.

3.3 Water extracted fruit juice water

Extracted Fruit Juice is the product obtained by diffusion with water of:

- Pulpy whole fruit whose juice cannot be extracted by any physical means.
- Dehydrated whole fruit.

Such products may be concentrated and reconstituted. The solids content of the finished
product shall meet the minimum Brix level for reconstituted juice specified in the Appendix
(1).

_______________
1 Introduction of aromas and flavours is allowed to restore the level of these components
up to the normal level attained in the same kind of fruit.
2 For citrus fruits, pulp or cells are the juice sacs obtained from the endocarp.
GSO Draft Standard GSO …./2018

3.4 Fruit purée for use in the manufacture of fruit juices and nectars

Fruit purée for use in the manufacture of Fruit Juices and Nectars is the unfermented but
fermentable product obtained by suitable physical processes to remove water from the fruit
Purée e.g. by sieving, grinding, milling the edible part of the whole or peeled fruit without
removing the juice. The fruit must be sound, appropriately mature, and fresh or preserved
by suitable physical means or by treatment(s) that are used in the standards. Fruit purée
may have restored1 aromatic substances and volatile flavour components, all of which must
be obtained by suitable physical means, and all of which must be recovered from the same
kind of fruit. Pulp and cells obtained by suitable physical means from the same kind of fruit
may be added.
3.5 Concentrated fruit purée for use in the manufacture of fruit juices and nectars
Concentrated fruit purée for use in the manufacture of Fruit Juices and Nectars is obtained
by the physical removal of water from the fruit purée in an amount sufficient to increase the
Brix level to a value at least 50 % greater than the Brix value established for reconstituted
juice from the same fruit, as indicated in Appendix (1). Concentrated fruit purée may have
restored aromatic substances which are obtained by suitable physical means, and all of
which must be recovered from the same kind of fruit.

3.6 Fruit nectar

Fruit Nectar is the unfermented but fermentable product obtained by adding water with or
without the addition of sugars as defined in Section 5.1.1(a), honey and/or syrups as
described in Section 5.1.1 (b), and/or food additive sweeteners as listed in Section 2.4 of the
products defined in Sections 3.1, 3.2, 3.3, 3.4, 3.5 and 3.6 or to a mixture of those products.
Aromatic substances, volatile flavour components, pulp and cells all of which must be
recovered from the same kind of fruit and be obtained by suitable physical means may be
added. That product moreover must meet the requirements defined for fruit nectars in
Appendix (1). A mixed fruit nectar is obtained from two or more different kinds of fruit.

3.7 Fruit drink

Fruit Drink is the unfermented product, intended for direct consumption, obtained by
blending the fruit juice (concentrated or unconcentrated) and/or the edible parts of sound
ripe fruit, with water and natural sweeteners and preserved by suitable preservative means.
3.8 Juices with milk
Raw or recombined milk fermented or not fermented with fruit juice or concentrated fruits.
Flavours, natural colours, stabiliser, and emulsifiers can be added. The drink is homogenised
and heat treated.
GSO Draft Standard GSO …./2018

3.9 Fresh fruit juice

Fresh fruit juice is the unfermented but fermentable product prepared for direct
consumption obtained by the direct operations of the mechanical extraction of one or more
of sound, fresh, and full matured fruit, which is preserved directly by cooling. Other
perseveration methods shall not be used to preserve it.
4 SPECIES
4.1 The species indicated as the botanical name in Appendix (1) shall be used in the
preparation of fruit juices, fruit purées and fruit nectars bearing the product name for the
applicable fruit. For fruit species not included in Appendix (1), the correct botanical or
common name shall be applied.
5. ESSENTIAL COMPOSITION AND QUALITY FACTORS FOR FRUIT JUICES AND NECTARS
5.1 COMPOSITION
5.1.1 Basic ingredients
(a) For directly expressed fruit juices, the Brix level shall be the Brix as expressed from the
fruit and the soluble solids content of the single strength juice shall not be modified, except
when blending with the juice of the same kind of fruit.
(b) The preparation of fruit juice that requires reconstitution of concentrated juices must be
in accordance with the minimum Brix level established in the Appendix (1), exclusive of the
solids of any added optional ingredients or additives. If there is no Brix level specified in
Appendix (1), minimum Brix shall be calculated on the basis of the soluble solids content of
the single strength juice used to produce such concentrated juice.
(c) For reconstituted juice and nectar, the potable water used in reconstitution shall be
according to the latest version of the standard specified in Section 2.3.
5.1.2 Other permitted ingredients
Without prejudice to the provisions of the GSO standard in Section 2.1, the following shall
be applied:
(a) Sugars with less than 2 % moisture as defined in the Gulf standard in 2.10: sucrose (3 ) 3
“white sugar”, dextrose anhydrous, glucose 4, fructose, may be added to all products
defined in Section 3.1.2 to 3.6 (The addition of ingredients listed in item 5.1.2 (a) and 5.1.2
(b) applies only to products intended for sale to the consumer or for catering purposes).

(b) The addition of sugar to the fruit juice described in Section 3.1 is prohibited, whether in
manufacturing or raw materials.

(c) Syrups, liquid sucrose, invert sugar solution, invert sugar syrup, fructose syrup, liquid
cane sugar, isoglucose and high fructose syrup may be added only to fruit juice from
concentrate, as defined in Section 3.1.2, concentrated fruit juices, as defined in Section 3.2,
concentrated fruit purée as defined in Section 3.5, and fruit nectars as defined in Section
GSO Draft Standard GSO …./2018

3.6. Honey and/or sugars derived from fruits may be added only to fruit nectars as defined
in Section 3.6.
(d) According to the GSO standards, lemon juice, lime juice or both, may be added to fruit
juice up to 3 g/l anhydrous citric acid equivalent for acidification purposes to unsweetened
juices as defined in Sections 3.1, 3.2, 3.3, 3.4 and 3.5. Lemon juice or lime juice, or both, may
be added up to 5 g/l anhydrous citric acid equivalent to fruit nectars as defined in Section
3.6.
(e) The addition of both sugars (defined in subparagraphs (a) and (b)) and acidifying agents
to the same fruit juice is prohibited.
______________
3 Termed “white sugar” and “mill sugar” in the Gulf Standard in Section 2.10
4 Termed “dextrose anhydrous” in the Gulf Standard in Section 2.10

(f) Subject to the GSO standards, the juice from Citrus reticulata and/or hybrids with
reticulata may be added to orange juice in an amount not to exceed 10% of soluble solids of
the reticulata to the total of soluble solids of orange juice.

(g) Salt, spices and aromatic herbs (and their natural extracts) may be added to tomato
juice.
(h) For the purposes of product fortification, essential nutrients (e.g. vitamins, minerals)
may be added to products defined in Section (3) in compliance with the standards issued in
this respect.
5.2 QUALITY CRITERIA
The fruit juices and fruit nectars shall have the characteristic colour, aroma and flavour of
juice from the same kind of fruit from which it is made.
5.3 AUTHENTICITY

Authenticity is the maintenance of the product’s essential physical, chemical, organoleptical,

and nutritional characteristics of the fruit(s) from which it comes.
6. REQUIREMENTS
6.1 Fresh fruit juices (Unpasteurised):

6.1.1 The water used in the product shall be potable and comply with the Gulf standard
mentioned in Section 2.3.

6.1.2 It shall be natural in terms of the sensory properties that are characteristic of the fruit
it is produced from.
GSO Draft Standard GSO …./2018

6.1.3 It shall be free from foreign sediments, mould odours, fermentation, insects, their
parts, their secretions, foreign materials and other impurities.
6.1.4 The minimum content in dissolved solids of the juice according to type of fruit and
given as the Brix level must not be less than the amount specified in Appendix (2) "different
Brix levels for fruit juices", except when mixing more than one type together in which case
the Brix level is based on the ratio of each fruit.
6.1.5 It shall be free from fillers used to improve the colour, taste, odour, texture.
6.1.6 It shall be free from preservatives and colouring materials.
6.1.7 The addition of artificial sweeteners to fresh fruit juice is prohibited.
6.1.8 The mixing of fresh juices with juices or their concentrates, manufactured preserved
nectar or any source of juice other than fresh fruit extract is prohibited.
6.1.9 Part of the pulp and mashed fruit tissue resulting from the extraction process by
mechanical means may be used in the same type of fruit juice.
6.2 Fruit drink requirements
6.2.1 All raw materials used shall comply with the relevant GSO technical standards.
6.2.2 The water used in the dilution of the concentrated juice shall be potable and
complying with the GSO technical standard mentioned in Section 2.3.
6.2.3 It shall have the characteristic colour and flavour of the product.
6.2.4 It shall be free from foreign substances.
6.2.5 The fruit content (or the equivalent derived from concentrated fruit) in the product
shall not be less than 10 % (M/M).
6.3 Juices with milk requirements
6.3.1 The material used in manufacturing of Juices with milk shall comply with the relevant
GSO technical standards.

6.3.2 It shall be produced from raw milk or recombined milk from concentrated or powder
milk (whole, low, skimmed) and butter or cream or any other sources of milk fat.
6.3.3 The product must be homogenous.
6.3.4 The fruit juice or concentrated fruit used in the product must be natural.
6.3.5 The use of preservative materials in juices with milk is prohibited.
6.3.6 Only natural flavouring and colouring agents and sweeteners are allowed.
6.3.7 The fruits juice in final products must be at least 30 %.

6.3.8 It is subjected to thermal treatment by pasteurisation or sterilisation depending on the

type of product.
GSO Draft Standard GSO …./2018

7. FOOD ADDITIVES
7.1 The additives shall be in accordance with the GSO technical standard mentioned in
Section 2.15.

7.2 It is recommended that the following vitamins are added to juices with milk with the
minimum of:
vit. (A) 2000 IU/L
vit. (D) 400 IU/L

8. PROCESSING AIDS FOR FRUIT JUICES AND NECTARS

Maximum level of use in line with Good Manufacturing Practice

Function Substance

Antifoaming Agent Polydimethylsiloxane 5

Clarifying Agents Absorbent clays (bleaching, natural or

activated earths)
Filtration Aids
Absorbent resins
Flocculating Agents
Activated carbon (only from plants)

Bentonite

Calcium hydroxide6
______________________________
5 10 mg/l is the maximum residue limit of the compound allowed in the final product.
6 Only in grape juice.

Function Substance
Cellulose

Chitosan

Colloidal silica

Diatomaceous earth
GSO Draft Standard GSO …./2018

Gelatin (from skin collagen)

from halal source

Ion exchange resins (cation

and anion)

Kaolin

Perlite

Polyvinyl polypyrrolidone

Potassium Tartars 6

Precipitated calcium
carbonate6

Rice hulls

Silicasol

Sulphur dioxide 6.7

Tannin

Enzyme preparations 8 Pectinases (for breakdown of

pectin)

Proteinases (for breakdown

of proteins)

Amylases (for breakdown of

starch)

Cellulases (limited use to

facilitate disruption of cell
walls).

Packing gas 9 Nitrogen

Carbon dioxide

______________________________
7 10 mg/l (as residual SO2)
8 Enzyme preparations may be used as processing aids provided these preparations do not
result in a total liquefaction and do not substantially affect the cellulose content of the
processed fruit.
9 May also be used for preservation
GSO Draft Standard GSO …./2018

9. General requirements
9.1 It is recommended that the products covered by the provisions of this Standard be
prepared and handled in accordance with the GSO technical standard mentioned in Section
2.2.
9.2 Insecticide residues shall be in accordance with the GSO technical standard mentioned
in Section 2.7 and 2.8.
9.3 The maximum residue of the contaminants shall be in accordance with the GSO
technical standard mentioned in Section 2.13.

9.4 Microbiological limits shall be in accordance with the GSO technical standard mentioned
in Section 2.9.

9.5 The percentage of ethanol shall be in accordance with the GSO technical standard
mentioned in Section 2.14.

9.6 Radionuclide limits shall be in accordance with the GSO technical standard mentioned in
Section 2.5.
11. LABELLING
Without prejudice to what is stated in the GSO technical standard mentioned in Section 2.1
“Labelling of Prepackaged Foodstuffs”, the following information shall be declared on the
labelling:
11.1 Fruit juices and nectars
11.1.1 The Name of the product
The name of the product shall be the name of the fruit used as defined in Section 4 –
SPECIES. The fruit name shall be filled in the blank of the product name mentioned under
this Section. These names may only be used if the product conforms to the definition in
Section 3 or which otherwise conform to this Standard.
11.1.1.1 Fruit Juice defined under Section 3.1
The name of the product shall be “_____ juice”.
11.1.1.2 Concentrated Fruit Juice defined under Section 3.2
The name of the product shall be “concentrated ____ juice” or “____ juice concentrate”.
11.1.1.3 Water Extracted Fruit Juice defined under Section 3.3.

The name of the product shall be “water extracted_____ juice” or “water extracted juice of
_____”.
11.1.1.4 Fruit Purée defined under Section 3.4.
The name of the product shall be “ ______ purée” or “Purée of _______”.
11.1.1.5 Concentrated Fruit Purée defined under Section 3.5
GSO Draft Standard GSO …./2018

The name of the product shall be “concentrated ______ purée” or “ ______ purée
concentrate”.
11.1.1.6 Fruit Nectars defined under Section 2.6.
The name of the product shall be “ ____ nectar”.
11.1.1.7 In the case of fruit juice products (as defined in Section 3.1) manufactured from
two or more fruits, the product name shall include the names of the fruit juices comprising
the mixture in descending order of proportion by weight (m/m) or the words " a fruit juice
mixture", "mixed fruit juice" or other similar wording.

11.1.1.8 For fruit juices, fruit nectars and mixed fruit juice/nectar, if the product contains or
is prepared from concentrated juice and water or the product is prepared from juice from
concentrate and directly expressed juice or nectar, the words “from concentrate” or
“reconstituted” must be entered in conjunction with or close to the product name, standing
out well from any background, in clearly visible characters, not less than 1/2 the height of
the letters in the name of the juice.

11.1.1.9 The following statement may not be used “without added sugar(s)” for the fruit
juices mentioned in Section 3.1 because the addition of sugar to these products is not
allowed.
11.1.1.10 Sugar, honey, and sweeteners may be added to the fruit nectars mentioned in
Section 3.6 by up to 20 % of the total weight of the final product.
11.1.2 Additional requirements
The following additional specific provisions apply:
11.1.2.1 For fruit juices, fruit nectars, fruit purée and mixed fruit juices/nectars/purées, if
the product is prepared by physically removing water from the fruit juice in an amount
sufficient to increase the Brix level to a value at least 50 % greater than the Brix value
established for reconstituted juice from the same fruit, as indicated in table of Appendix (1),
it shall be labelled “concentrated”.

11.1.2.2 For products defined in Sections 3.1 to 3.5, where one or more of the optional
sugar or syrup ingredients as described in Section 5.1.2 (a) and (b) are added, the product
name shall include the statement “added sugar(s)” after the fruit juice or mixed fruit juice’s
name. When food additive sweeteners are employed as substitutes for sugars in fruit
nectars and mixed fruit nectars, the statement, “with sweetener(s),” shall be included in
conjunction with or in close proximity to the product name.

11.1.2.3 Where concentrated fruit juice, concentrated fruit purée, concentrated fruit nectar
or mixed concentrated fruit juice/nectar/purée is to be reconstituted before consumption
as fruit juice, fruit purée, fruit nectar or mixed fruit juices/nectars/purées, the label must
GSO Draft Standard GSO …./2018

bear appropriate directions for reconstitution on a volume/volume basis with water to the
applicable Brix value in Appendix (1) for reconstituted juice.
11.1.2.4 Distinct varietal denominations may be used in conjunction with the common fruit
names on the label where such use is not misleading.
11.1.2.5 Fruit nectars and mixed fruit nectars must be conspicuously labelled with a
declaration of “juice content __%” with the blank being filled with the percentage of purée
and/or fruit juice computed on a volume/volume basis. The words “juice content __%” shall
appear in close proximity to the name of the product in clearly visible characters, not less
than 1/2 the height of the letters in the name of the juice.

11.1.2.6 An ingredient declaration of “ascorbic acid” when used as an antioxidant does not,
by itself, constitute a “Vitamin C” claim.

11.1.2.7 Any added essential nutrients statement should be labelled in accordance with the
GSO technical standards mentioned in Section 2.20.3 "Guideline for Use of Nutrition
Claims", 2.20.4 "Guidelines on Nutrition Labelling" and Section 2.20.5 "General Guidelines
on Misleading Food Claims".
For fruit nectars to which sweeteners have been added to wholly or partially replace added
sugars or other sugars or syrups, including honey and/or sugars derived from fruits as listed
in Sections 5.1.2 (a) and (b), any nutrient content claims related to reduced sugar content
must comply with the standards mentioned in 2.20 "Guidelines for Use of Nutrition Claims”,
2.21 "Guidelines on Nutrition Labelling", and 2.22 "General Guidelines on Misleading Food
Claims".
11.1.2.8 A pictorial representation of fruit(s) on the label should not mislead the consumer
with respect to the fruit so illustrated.

11.1.2.9 Where the product contains added carbon dioxide the term “carbonated” or
“sparkling” shall appear on the label near the name of the product.

11.1.2.10 Where tomato juice contains spices and/or aromatic herbs in accordance with
Section 3.1.2(f), the term “spiced” and/or the common name of the aromatic herb shall
appear on the label near the name of the juice.

11.1.2.11 Pulp and cells added to juice over that normally contained in the juice shall be
declared in the list of ingredients. Aromatic substances, volatile flavour components, pulp
and cells added to nectar over that normally contained in the juice shall be declared in the
list of ingredients.
11.1.2.12 The statement "without added sugar(s)" is prohibited in nectar containing artificial
sweeteners.
11.2 Fresh fruit juices (Unpasteurised)

11.2.1 Product’s name and type, "Fresh (Fruit name) juice" or " Sweetened Fresh (Fruit
name) juice with added sugar" in the case of added sugar.
GSO Draft Standard GSO …./2018

11.2.2 Shelf life not longer than 3 days under storage conditions of 0 - 5 °C.
11.3 FRUIT DRINK
11.3.1
Fruit content percent

11.3.2 In case of a product made wholly or partially from concentrated juice, the following
statement shall be declared: “Fruit Drink Made from Concentrate”.

11.3.3 The term “Carbonated” shall be declared on the label if the product contains more
than 2 g/kg of carbon dioxide.

11.3.4 The term "sweetened with artificial sweeteners" shall be declared on the label if
sweeteners are added.
11.4 Juices with milk
11.4.1 The percentage and type of milk used for processing (fresh milk or powder milk) and
the type of animal source of milk.
11.4.2 The percentage of fruits juice and type of fruits used in the drink.
11.4.3 Fat percentage.
11.4.4 Type of heat treatment.
11.4.5 Additives (flavours, natural colourings, etc.).
11.4.6 In the case of products prepared from milk powder or concentrated milk, the
statement “made from milk powder” shall be clearly written after the product name.
GSO Draft Standard GSO …./2018

Appendix 1
Minimum Brix 11 level for reconstituted juice and puree and the minimum level of juice
and/or purée content in fruit nectars (%v/v)12 at temperature of 20 ⁰C.

Botanical name Fruit’s common Minimum Brix Minimum Juice

name level for and/or Purée
Reconstituted content for Fruit
Fruit Nectars (% v/v)
Juices/Purée
Actinidia Kiwi ) * (13 ) * (13
Deliciosa Liang
and Ferguson
Cashew Cashew Apple 11.5 25.0
Ananas Pineapple 14
12.8 It is 40.0
Comosus recognised that in
Almirall different
Ananas Sativis countries, the Brix
level may
naturally differ
from this value. In
cases where the
Brix level is
consistently lower
than this value,
reconstituted
juice of lower Brix
from these
countries will be
acceptable,
provided it meets
the authenticity
methodology
listed in item No
5.3 from this
standard, and
that the level will
not be below
10ºBrix for
pineapple juice
and apple juice.
GSO Draft Standard GSO …./2018

Annona Muricata Soursop 14.5 25.0

Annona Squamosa Sugar Apple 14.5 25.0
Averrhoa Carambola Starfruit 7.5 25.0
Carica Papaya Papaya ) * (13 25.0
Chrysophyllum Star Apple ) * (13 ) * (13
Cainito
Citrullus lanatus Watermelon 8.0 40.0
Matsum. & Nakai
Var. Lanatus

Citrus Aurantifolia Lime 8.0 14 In accordance with

the legislation of the
importing country

___________________
11 For the purposes of the Standard the Brix is defined as the soluble solids content of the
juice as determined by the method found in the Section on Methods of Analysis and
Sampling.
12 If a juice is manufactured from a fruit not mentioned in the above list, it must,

nevertheless, comply with all the provisions of the Standard, except that the minimum Brix
level of the reconstituted juice shall be the Brix level as expressed from the fruit used to
make the concentrate.
13 No data currently available. The minimum Brix level of the reconstituted juice shall be the

Brix level as expressed from the fruit used to make the concentrate.
14 Acid corrected as determined by the method for total titratable acids in the Section on

Methods of Analysis.

Citrus Aurantium Sour Orange ) * (13 50.0

Citrus Limon Lemon 8.0 14 In accordance with
Citrus Limonum Risso the legislation of
the importing
country
Citrus Paradisi Macfad Grapefruit 10.0 14 50.0
Citrus Paradisi Sweet grapefruit 10.0 50.0
Citrus Grandis
Citrus Reticulata Blanco Mandarin 11.8 14 50.0
Citrus Sinensis Orange 11.12 14-11.8 50.0
GSO Draft Standard GSO …./2018

It is recognised that
in different
countries, the Brix
level may naturally
differ from this
value. In cases
where the Brix level
is consistently
lower than this
value,
reconstituted juice
of lower Brix from
these countries will
be acceptable,
provided it meets
the authenticity
methodology listed
in item No 5.3 from
this standard, and
that the level will
not be below
10ºBrix for
pineapple juice and
apple juice
Cocos Nucifera 15 Coconut 5.0 25.0
Cucumis Melo Melon (Yellow) 8.0 35.0
Cucumis Melo Casaba Melon 7.5 25.0
Melo Inodorus
Cucumis Melo Honeydew Melon 10.0 25.0
Melo Inodorus
Cydonia Oblonga Quince 11.2 25.0

_____________________

15This product is ‘coconut water’ which is directly extracted from the coconut without
expressing the coconut meat.

Diospyros Khaki Persimmon ) * (13 40.0

Empetrum Nigrum L Crowberry 6.0 25.0
Eribotrya Japonesa Loquat ) * (13 ) * (13
Eugenia Syringe Guavaberry ) * (13 ) * (13
GSO Draft Standard GSO …./2018

Birchberry
Eugenia Uniflora Rich. Suriname Cherry 6.0 25.0
Ficus Carica Fig 18.0 25.0
Fortunella Swingle sp. Kumquat ) * (13 ) * (13
Fragaria Ananassa Strawberry 7.5 40.0
Genipa Americana Genipap 17.0 25.0
Hippophae Elaeagnus Sea Buckthorn ) * (13 25.0
Hippophae Rhamnoide Buckthornberry 6.0 25.0
Litchi Chinensis Lychee 11.2 20.0
Lycopersicum Tomatoes 5.0 50.0
Esculentum
Malpighia West Indian Cherry 6.5 25.0
Malus Domestica Apple 11.5 50.0
It is recognised that
in different
countries, the Brix
level may naturally
differ from this
value. In cases
where the Brix level
is consistently
lower than this
value,
reconstituted juice
of lower Brix from
these countries will
be acceptable,
provided it meets
the authenticity
methodology listed
in item No 5.3 from
this standard, and
that the level will
not be below
10ºBrix for
pineapple juice and
apple juice
Malus Prunifolia Crab Apple 15.4 25.0
Mammea Americana South American ) * (13 ) * (13
apricot
Mangifera Indica Mango 13.5 25.0
Morus Mulberry ) * (13 30.0
Musa species including Banana
M. acuminata and M. ) * (13 25.0
paradisiaca but excluding
other plantains
paradisiaca except plants
GSO Draft Standard GSO …./2018

of other plant species

Passiflora Eduli Yellow Passion Fruit ) * (13 ) * (13
Passiflora Edulis Passion Fruit 25.0 1214
Edulis Passiflora
Passiflora Quadrangularis Passion Fruit ) * (13 ) * (13
Phoenix Dactylifera L Date 18.5 25.0
Pouteria Sapota L Sapote ) * (13 ) * (13
Prunus Armeniaca L Armenian plum 11.5 40.0
Prunus Avium L Sweet Cherry 20.0 25.0
Prunus Cerasus L Sour Cherry 14.0 25.0
Prunus Cerasus L. cv. Stonesbaer 17.0 25.0
Stevnsbaer L
Prunus Domestica L Plum 12.0 50.0
Prunus Domestica L Plum 18.0 25.0
Prunus Domestica L Plum 12.0 25.0
Prunus Persica L Nectarine 10.5 40.0
Prunus Domestica L Peach 10.5 40.0
Prunus Spinosa L Sole 6.0 25.0
Psidium Guajava L Guava 8.5 25.0
Punica Granatum L Pomegranate 12.0 25.0
Pyrus Arbustifolia Aronia/Chokeberry ) * (3 ) * (3
Pyrus Communis Pear 12.0 40.0
Ribes Nigrum Blackcurrant 11.0 30.0
Ribes Rubrum Redcurrant 10.0 30.0
Ribes Rubrum White Currant 10.0 30.0
Ribes Uva-Crispa Red Gooseberry ) * (3 30.0

Ribes Uva-Crispa Gooseberry 7.5 30.0

Ribes Uva-Crispa White Gooseberry ) * (3 30.0

Rosa Canina Cynorrhodon ) * (3 40.0

Rosa Sp Rosehip 9.0 40.0
Rubus Chamaemorus Cloud berry 9.0 30.0
Rubus Chamaemorus L. Mulberry ) * (3 40.0
Morus Hybrid
Rubus Fruticosus Blackberry 9.0 30.0
Rubus hispidus (of North Dewberry 10.0 25.0
America) R. Caesius (of
Europe)
Rubus Idaeus Rubus Red Raspberry 8.0 40.0
Strigosus
Rubus loganobaccus Loganberry 10.5 25.0
Rubus Occidentalis Black Raspberry 11.1 25.0
Rubus Ursinus Boysenberry 10.0 25.0
Rubus Vitifolius x Rubus Youngberry 10.0 25.0
GSO Draft Standard GSO …./2018

Idaeus Rubus Baileyanis

Sambucus Nigra Elderberry 10.5 50.0
Sambucus Canadensis
Solanum Quitoense Lulo ) * ( 13 ) * ( 13
Sorbus Aucuparia Rowan 11.0 30.0
Sorbus Domestica Sorb ) * ( 13 30.0
Spondia lutea Cajá 10.0 25.0
Spondias Tuberosa Umbu 9.0 25.0
Syzygiun Jambosa Pome Apple ) * ( 13 ) * ( 13
Tamarindus Indica Tamarind 13.0 Adequate Content
to reach a
minimum acidity of
0.5
Theobroma Cacao Cacao pulp 14.0 50.0
Theobroma Grandiflorum Cupuassu 9.0 35.0
Vaccinium Macrocarpon Cranberry 7.5 30.0
Vaccinium Oxycoccos
Vaccinium Myrtillus Wild Lowbush 10 40
Vaccinium Corymbosum Blueberry/ Bilberry
Vaccinium Angustifolium
Vaccinium vitis-idaea Lingonberry 10.0 25.0
Vitis Vinifera. or hybrids Grape 16.0 50.0
thereof Vitis Labrusca or
hybrids thereof
Other: High acidity Adequate Content
to reach a
minimum acidity of
0.5
Other: high pulp 25.0
content or a strong
flavour
Another: low 50.0
acidity low pulp
content or low /
medium flavour

Appendix 2 Different Brix levels for fresh fruit juices (unpasteurised)

Fruit Common Name Minimum Degree of Brix%

1 Lemon 8.0
2 Grapefruit 10.0
3 Sweet Grapefruit 10.0
4 Mandarin 11.8
5 Orange 11.8-11.2
GSO Draft Standard GSO …./2018

6 Coconut 5.0
7 Yellow Melon 8.0
8 Casaba Melon 7.5
9 Honeydew Melon 10.0
10 Quince 11.20
11 American Apple 11.5
12 Pineapple 12.8
13 Sugar Apple 14.5
14 Watermelon 8.0
15 Cherry 6.0
16 Fig 18.0
17 Strawberry 7.5
18 Lychee 11.2
19 Tomato 5.0
20 Apple 11.5
21 Mango 13.5
22 Date 18.5
23 Apricot 11.5
24 Sweet Cherry 20.0
25 Sour Cherry 14.0
26 Peach 10.5
27 Nectarine 10.5
28 Plum 10.5
29 Guava 8.5
30 Pomegranate 12.0
31 Pear 12.0
32 Blackcurrant 11.0
33 Redcurrant 10.0
34 White Currant 10.0
35 Blackberry 9.0
36 Raspberry 8.0
37 Cranberry 7.5
38 Grape 16.0
39 Cocoa pulp 14.0
Note: Any other fruit that is not mentioned has the same Brix concentration % for the
same fruit used to produce the juice.
GSO Draft Standard GSO …./2018

References
1. CODEX GENERAL STANDARD FOR FRUIT JUICES AND NECTARS (CODEX STAN 247-
2005)
2. DIRECTIVE 2012/12/EU amending Council Directive 2001/112/EC relating to fruit
juices and similar products intended for human consumption
3. CSO2456/2015 Fresh Fruit Juice (non pasteurised)
4. GSO794/2010 Fruit Drink
5. GSO2201 Juices with milk
6. GSO846/1997 Mixed Fruit Nectars and replaces it.