Fermented soybean sauce (12.9.2.1)
Description
A clear, non-emulsified sauce made of soybeans, cereal, salt and water by the fermentation process.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 12.9.2.1
INS No
Food Additive or Group
Max Level
Notes
Defined In
150c
20000 mg/kg
207: Except for use in soybean sauce intended for further processing at 50 000 mg/kg.
12.9.2.1
N°
150c
Food Additive or Group
Max Level
20000 mg/kg
Notes
207: Except for use in soybean sauce intended for further processing at 50 000 mg/kg.
Defined In
12.9.2.1
N°
150d
Food Additive or Group
Max Level
60000 mg/kg
Notes
-
Defined In
12.9.2.1
N°
-
Food Additive or Group
Max Level
1000 mg/kg
Notes
42: As sorbic acid.
Defined In
12.9.2.1
N°
-
Food Additive or Group
Max Level
30 mg/kg
Notes
26: As steviol equivalents.
Defined In
12.9.2.1
Showing 1 to 5 of 5 entries
Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.