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, 2This 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
N°
-
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.
- The Joy of Japanese Cooking, K. Takahashi, Shufunomoto Col., Ltd., Japan, 1996, pp. 17-18 et 123-131.
- 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.