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FSSAI amends norms to include parameters for soybean sauce stds
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Monday, 16 August, 2021, 08 : 00 AM [IST]
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Ashwani Maindola, New Delhi
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The food regulator has made amendments in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations to include additional parameters for soybean sauce standards.
According to the FSSAI’s notified amendments, in regulation 2.3 relating to ‘Fruit and Vegetable Products’ now soybean sauce also needs to comply with parameters related to total Nitrogen which should not be less than 1.0%.
Besides, the food authority has reduced the total soluble solids to ‘not less than 15% salt free basis’ against the previous limit of 25%, while the acidity as acetic acid remains unchanged at 0.6%.
According to the definition of FSSAI, soybean sauce means the product obtained from wholesome soybeans, by fermenting the soybean paste in which trypsin inhibitors have been completely inactivated & blending with salt, nutritive sweeteners. It may contain spices and condiments and other ingredients appropriate to the product preserved by using permitted preservatives.
Further, the condition for soybean sauce says that the container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers.
The water capacity of the container is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
Besides, the FSSAI also added standards for walnut kernels in food product standards and food additive regulations.
The definition says, walnut kernels means product obtained by deshelling nuts of varieties (cultivars) grown from Juglansregia L. after appropriate maturity and the kernels shall be of uniform colour (with permissible variation 15%) with characteristic taste and flavour. Also, it should be free from added colour. It may be either in the form of halves or pieces.
The walnut kernels should conform to parameters including moisture content, per cent by mass (Maximum) 5.0, acid-insoluble ash, per cent by mass (Maximum) 0.1, extraneous vegetative matter (vegetative matter associated with the plant from which the product originates) per cent by mass (Maximum) 1.0, foreign Matter (any matter or material not usually associated with the product), per cent by mass (Maximum) 0.1 , damaged units, per cent by mass (Maximum) 4.0 and acidity of extracted fat expressed as Oleic Acid per cent by mass (Maximum) 1.25.
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