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

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

150d

60000 mg/kg

-

12.9.2.1

150d

Food Additive or Group

Max Level

60000 mg/kg

Notes

-

Defined In

12.9.2.1

-

500 mg/kg

-

12.9.2.1

-

Food Additive or Group

Max Level

500 mg/kg

Notes

-

Defined In

12.9.2.1

-

1000 mg/kg

42: As sorbic acid.

12.9.2.1

-

Food Additive or Group

Max Level

1000 mg/kg

Notes

42: As sorbic acid.

Defined In

12.9.2.1

-

30 mg/kg

26: As steviol equivalents.

12.9.2.1

-

Food Additive or Group

Max Level

30 mg/kg

Notes

26: As steviol equivalents.

Defined In

12.9.2.1

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