Fermented soybean paste (e.g., miso) (12.9.1.0)

Description

The product is made of soybeans, salt, water and other ingredients, using the process of fermentation. The product includes dou jiang (China), doenjang (Republic of Korea), or miso (Japan), which maybe used in the preparation of soups or dressings, or as a seasoning. 1, 2

This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.

GSFA Provisions for Food Category 12.9.1.0

INS No

Food Additive or Group

Max Level

Notes

Defined In

-

30 mg/kg

-

12.9.1.0

-

Food Additive or Group

Max Level

30 mg/kg

Notes

-

Defined In

12.9.1.0

-

200 mg/kg

-

12.9.1.0

-

Food Additive or Group

Max Level

200 mg/kg

Notes

-

Defined In

12.9.1.0

-

1000 mg/kg

42: As sorbic acid.

12.9.1.0

-

Food Additive or Group

Max Level

1000 mg/kg

Notes

42: As sorbic acid.

Defined In

12.9.1.0

Showing 1 to 3 of 3 entries

Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.

  1. The Joy of Japanese Cooking, K. Takahashi, Shufunomoto Col., Ltd., Japan, 1996, pp. 17-18 et 123-131.
  2. Asian Foods: Science and Technology, C.Y.W. Ang, K.S. Liu, & Y.-W. Huang, Eds., Chapter 6: Oriental Soy Foods, K.S. Liu, Technomic Publishing Co., Lancaster PA 1999, pp. 173-181.