What are trực tiếp bóng đá euro hôm nay standards for mayonnaise under trực tiếp bóng đá euro hôm nay law in Vietnam?
- 1. How is mayonnaise made?
- 2. Ingredients for producing mayonnaise under trực tiếp bóng đá euro hôm nay law in Vietnam
- 3. Sensory requirements for mayonnaise under trực tiếp bóng đá euro hôm nay law in Vietnam
- 4. Chemical requirements for mayonnaise under trực tiếp bóng đá euro hôm nay law in Vietnam
- 5. What are trực tiếp bóng đá euro hôm nay maximum allowable food additives for mayonnaise?
- 5. What are trực tiếp bóng đá euro hôm nay maximum allowable food additives for mayonnaise?
Hello, Lawnet would like to answer as follows:
1. How is mayonnaise made?
According to trực tiếp bóng đá euro hôm nay definition inTiêu chuẩn quốc, mayonnaise is a product obtained by emulsifying vegetable oil in vinegar or lemon juice with egg yolk, and can be supplemented with other seasoning ingredients.
2. Ingredients for producing mayonnaise under trực tiếp bóng đá euro hôm nay law in Vietnam
Also according toTiêu chuẩn quốc, trực tiếp bóng đá euro hôm nay following ingredients are needed to make mayonnaise:
- Main ingredients:
+ Vegetable oil that meets trực tiếp bóng đá euro hôm nay requirements inTiêu chuẩn Việt(no longer in effect, replaced byTiêu chuẩn quốc),
+ Vinegar or lemon juice,
+ Drinking water,
+ Fresh chicken eggs or egg yolks.
- Optional ingredients:
+ Egg products,
+ Sugar,
+ Food salt,
+ Seasonings, herb seasonings,
+ Vegetables and fruits, including vegetable juice and fruit juice,
+ Mustard,
+ Dairy products.
3. Sensory requirements for mayonnaiseunder trực tiếp bóng đá euro hôm nay law in Vietnam
trực tiếp bóng đá euro hôm nay sensory criteria for mayonnaise are specified inTiêu chuẩn quốcas follows:
- Color: From white to creamy yellow and trực tiếp bóng đá euro hôm nay characteristic color of trực tiếp bóng đá euro hôm nay used ingredients,
- Smell: characteristics of trực tiếp bóng đá euro hôm nay product,
- Taste: characteristics of trực tiếp bóng đá euro hôm nay product,
- Consistency: thick, smooth, uniform, and not separating.
4. Chemical requirements for mayonnaiseunder trực tiếp bóng đá euro hôm nay law in Vietnam
trực tiếp bóng đá euro hôm nay chemical criteria for mayonnaise are specified inTiêu chuẩn quốcas follows:
- Total fat content, % by weight: Not less than 50,
- Egg yolk content calculated as dry matter, % by weight: Not less than 1.0,
- Acid content, % by weight calculated as acetic acid: Not more than 1.0.
5. What are trực tiếp bóng đá euro hôm nay maximum allowable food additives for mayonnaise?
5. What are trực tiếp bóng đá euro hôm nay maximum allowable food additives for mayonnaise?
According to trực tiếp bóng đá euro hôm nay regulations specified inTiêu chuẩn quốc, trực tiếp bóng đá euro hôm nay maximum allowable food additives for mayonnaise include trực tiếp bóng đá euro hôm nay following types:
|
INS number |
Name of trực tiếp bóng đá euro hôm nay additive |
Maximum amount |
|
|
Preservative |
|
|
210 |
Benzoic acid |
1000 mg/kg, singly or in combination, calculated as benzoic acid |
|
211 |
Sodium benzoate |
|
|
212 |
Potassium benzoate |
|
|
213 |
Calcium benzoate |
|
|
236 |
Formic acid |
200mg/kg |
|
|
Antioxidants |
|
|
304 |
Ascorbyl palmitate |
500 mg/kg, calculated as ascobyl stearic, on a fat basis |
|
305 |
Ascorbyl stearate |
|
|
314 |
Guaiac resin |
600 mg/kg, calculated on a fat basis |
|
310 |
Propyl gallate |
200 mg/kg, calculated on a fat basis, singly or in combination: butylated hydroxyanisol (INS 320), butylated hydroxytoluene (INS 321), tertiary butylated hydroquinone (INS 319) and propyl gallate (INS 310) |
|
319 |
Tertiary butylhydroquinone |
|
|
320 |
Butylated hydroxyanisol |
|
|
321 |
Butylated hydroxytoluene |
100 mg/kg, calculated on a fat basis, singly or in combination: butylated hydroxyanisol (INS 320), butylated hydroxytoluene (INS 321), tertiary butylated hydroquinone (INS 319) and propyl gallate (INS 310) |
|
|
Manufactured sweeteners |
|
|
952(i) |
Cyclamic acid |
500 mg/kg, singly or in combination, calculated as cyclamic acid |
|
952(ii) |
Calcium cyclamate |
|
|
952(iv) |
Sodium cyclamate |
|
|
954(i) |
Saccharin |
160 mg/kg, singly or in combination |
|
954(ii) |
Calcium saccharine |
|
|
954(iii) |
Potassium saccharine |
|
|
954(iv) |
Sodium saccharin |
|
|
955 |
Sucralose (Triclogalactosacarose) |
450mg/kg |
|
|
Coloring agent |
|
|
101 (i) |
Riboflavin (synthetic) |
350 mg/kg, singly or in combination |
|
101(ii) |
5'-phosphate sodium riboflavin |
|
|
110 |
Sunset yellow FCF |
300mg/kg |
|
120 |
Carmin |
500mg/kg |
|
124 |
Ponceau 4R (cochineal red A) |
50mg/kg |
|
129 |
Allura red AC |
300mg/kg |
|
132 |
Indigotine (indigo carmine) |
300mg/kg |
|
133 |
Brilliant blue FCF |
100mg/kg |
|
141(i) |
Copper complex of chlorophyll |
100 mg/kg, singly or in combination |
|
141(H) |
Copper complex of chlorophyllin, potassium salt and sodium salt |
|
|
143 |
Fast green FCF |
100mg/kg |
|
150c |
Caramel type III - treated with ammonium |
1500mg/kg |
|
150d |
Caramel type IV - treated with ammonium and sulfites |
1500mg/kg |
|
160a(ii) |
Beta-carotene (plant) |
2000mg/kg |
|
160a(i) |
Beta-carotene (synthetic) |
500 mg/kg, singly or in combination |
|
160a(iii) |
Beta-carotene (Blakeslea trispora) |
|
|
160e |
Beta-apo-8'-Carotenal |
|
|
160f |
Ethyl ester of beta-apo-8'-carotenoic acid |
|
|
163(ii) |
Grape skin extract |
300 mg/kg, calculated as anthocyanin |
|
172(i) |
Iron oxide, black |
75 mg/kg, singly or in combination |
|
172(ii) |
Iron oxide, red |
|
|
172(iii) |
Iron oxide, yellow |
|
|
|
Substances with mixed effects |
|
|
220 |
Sulfide dioxide |
300 mg/kg, singly or in combination, calculated as residual sulfide dioxide (SO2) |
|
221 |
Sodium sulfite |
|
|
222 |
Sodium hydrosulfite |
|
|
223 |
Sodium metabisulfite |
|
|
224 |
Potassium metabisulfite |
|
|
225 |
Potassium sulfite |
|
|
227 |
Calcium hydrosulfite |
|
|
228 |
Potassium bisulfite |
|
|
539 |
Sodium thiosulfate |
|
|
385 |
Calcium disodium ethylenediaminetetraacetate |
100 mg/kg, singly or in combination, expressed as anhydrous calcium disodium ethylenediaminetetraacetate |
|
386 |
Disodium ethylenediaminetetraacetate |
|
|
432 |
Polyoxyethylene (20) sorbitan monolaurate |
3000 mg/kg, singly or in combination |
|
433 |
Polyoxyethylene (20) sorbitan monooleate |
|
|
434 |
Polyoxyethylene (20) sorbitan monopalmitate |
|
|
435 |
Polyoxyethylene (20) sorbitan monostearate |
|
|
436 |
Polyoxyethylene (20) sorbitan tristearate |
|
|
472e |
Ester of diacetyltartaric acid and fatty acid with glycerol |
10000mg/kg |
|
474 |
Sucroglyceride |
10000mg/kg |
|
950 |
Potassium acesulfame |
1000 mg/kg, alone or in combination with aspartame-acesulfame salt (INS 962) |
|
951 |
Aspartame |
350 mg/kg, alone or in combination with aspartame-acesulfame salt (INS 962) |
|
961 |
Neotam |
65mg/kg |
Table: List of food additives allowed for use in mayonnaise with maximum levels
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