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, 2

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 06.8.3.0

INS No

Food Additive or Group

Max Level

Notes

Defined In

-

100 mg/kg

33: As phosphorus.

06.8.3.0

-

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.

  1. The Joy of Japanese Cooking, K. Takahashi, Shufunomoto Col., Ltd., Japan, 1996, pp. 17-18 et 123-131.
  2. Taste of Japan, D. Richie, Kodansha International, Tokyo, Japon, 1992, pp, 34-35.