Soybean curd (tofu) (06.8.3.0)
Description
Soybean curd is prepared from dried soybeans that are soaked in water, pureed, and strained to produce soybean-based beverage, which is then made into a curd with a coagulant, and placed in a mould. Soybean curds may be of a variety of textures (e.g. soft, semi-firm, firm).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 06.8.3.0
INS No
Food Additive or Group
Max Level
Notes
Defined In
N°
-
Food Additive or Group
Max Level
100 mg/kg
Notes
33: As phosphorus.
Defined In
06.8.3.0
Showing 1 to 1 of 1 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.
- Taste of Japan, D. Richie, Kodansha International, Tokyo, Japon, 1992, pp, 34-35.