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Non-fermented soybean sauce (12.9.2.2)

Description

Non-fermented soybean sauce, which is also known as non-brewed soybean sauce, may be produced from vegetable proteins, such as defatted soybeans that are acid-hydrolyzed (e.g. with hydrochloric acid), neutralized (e.g. with sodium carbonate), and filtered. 1

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 12.9.2.2

INS No

Food Additive or Group

Max Level

Notes

Defined In

150c

Caramel III - ammonia caramel

1500 mg/kg

-

12.9.2.2

N°

150c

Food Additive or Group

Caramel III - ammonia caramel

Max Level

1500 mg/kg

Notes

-

Defined In

12.9.2.2

-

STEVIOL GLYCOSIDES

165 mg/kg

26: As steviol equivalents.

12.9.2.2

N°

-

Food Additive or Group

STEVIOL GLYCOSIDES

Max Level

165 mg/kg

Notes

26: As steviol equivalents.

Defined In

12.9.2.2

Showing 1 to 2 of 2 entries

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

  1. 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. 181-187.