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DESCRIPTION |
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INSTANT NOODLE IS A
PRODUCT PREPARED FROM WHEAT FLOUR AND/OR RICE FLOUR AND/OR OTHER FLOURS
AND/OR STARCHES AS THE MAIN INGREDIENT, WITH OR WITHOUT THE ADDITION OF OTHER
INGREDIENTS. IT MAY BE TREATED BY ALKALINE AGENTS. IT IS CHARACTERIZED BY THE
USE OF PRE-GELATINIZATION PROCESS AND DEHYDRATION EITHER BY FRYING OR BY
OTHER METHODS. THE PRODUCT SHOULD BE PRESENTED AS ONE OF THE FOLLOWING
STYLES: |
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ESSENTIAL
COMPOSITION AND QUALITY FACTORS |
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· ESSENTIAL INGREDIENTS o
WHEAT FLOUR AND/OR RICE
FLOUR AND/OR OTHER FLOURS AND/OR STARCHES; o
WATER. |
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· OPTIONAL INGREDIENTS o
THE OPTIONAL
INGREDIENTS SHALL BE INGREDIENT(S) WHICH ARE COMMONLY USED. |
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· QUALITY CRITERIA o
ORGANOLEPTIC SHALL BE
ACCEPTABLE IN TERM OF APPEARANCE, TEXTURE, AROMA, TASTE AND COLOUR. o
FOREIGN MATTER THE
PRODUCT SHALL BE FREE FROM FOREIGN MATTER. o
ANALYTICAL REQUIREMENT
FOR NOODLE BLOCK (NOODLE EXCLUDING SEASONINGS) § MOISTURE CONTENT § MAXIMUM OF 10% FOR FRIED NOODLES § MAXIMUM OF 14% FOR NON-FRIED NOODLES § ACID VALUE: MAXIMUM OF 2 MG KOH/G OIL (APPLICABLE
ONLY TO FRIED NOODLES)
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FOOD
ADDITIVES |
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ACIDITY REGULATORS,
ANTICAKING AGENTS, ANTIOXIDANTS, COLOURS, EMULSIFIERS, FLOUR TREATMENT
AGENTS, HUMECTANTS, PRESERVATIVES, STABILIZERS USED IN ACCORDANCE WITH TABLES
1 AND 2 OF THE GENERAL STANDARD FOR FOOD ADDITIVES (CXS 192-1995) IN FOOD
CATEGORY 06.4.3 (PRE-COOKED PASTAS AND NOODLES AND LIKE PRODUCTS) AND ONLY
CERTAIN TABLE 3 ACIDITY REGULATORS, ANTIOXIDANTS, COLOURS, EMULSIFIERS,
FLAVOUR ENHANCERS, HUMECTANTS, STABILIZERS, AND THICKENERS AS INDICATED IN
TABLE 3 OF THE GENERAL STANDARD FOR FOOD ADDITIVES (CXS 192-1995) ARE
ACCEPTABLE FOR USE IN FOODS CONFORMING TO THIS STANDARD. |
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CONTAMINANTS |
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·
THE PRODUCTS
COVERED BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM LEVELS OF THE GENERAL
STANDARD FOR CONTAMINANTS AND TOXINS IN FOODS AND FEED (CXS 193-1995). |
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CONTAINERS
OR PACKING CONDITION |
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INSTANT NOODLES
SHALL BE PACKAGED IN CONTAINERS WHICH WILL SAFEGUARD THE HYGIENIC,
NUTRITIONAL, TECHNOLOGICAL AND ORGANOLEPTIC QUALITIES OF THE PRODUCT. |
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·
THE CONTAINERS,
INCLUDING THE PACKAGING MATERIALS, SHALL BE MADE OF SUBSTANCES WHICH ARE SAFE
AND SUITABLE FOR THEIR INTENDED USE. THEY SHOULD NOT IMPART ANY TOXIC
SUBSTANCES OR UNDESIRABLE ODOUR OR FLAVOUR TO THE PRODUCT. |
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FOOD
HYGIENE |
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IT IS RECOMMENDED
THAT THE PRODUCTS COVERED BY THE PROVISIONS OF THIS STANDARD BE PREPARED AND
HANDLED IN ACCORDANCE WITH THE APPROPRIATE SECTIONS OF THE GENERAL PRINCIPLE
OF FOOD HYGIENE (CXC 1-1969) AND OTHER RELEVANT CODEX TEXTS SUCH AS CODES OF
HYGIENIC PRACTICE AND CODES OF PRACTICE. |
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·
THE PRODUCTS SHOULD
COMPLY WITH ANY MICROBIOLOGICAL CRITERIA ESTABLISHED IN ACCORDANCE WITH THE
PRINCIPLES AND GUIDELINES FOR THE ESTABLISHMENT AND APPLICATION OF
MICROBIOLOGICAL CRITERIA FOR FOODS (CXG 21-1997). |
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LABELLING |
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THE PRODUCT COVERED
BY THIS STANDARD SHALL BE LABELLED IN ACCORDANCE WITH THE GENERAL STANDARD
FOR THE LABELLING OF PREPACKAGED FOODS (CXS 1-1985). |
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NAME OF THE FOOD
THE NAME OF THE FOOD SHALL BE “INSTANT NOODLE(S)”, OR OPTIONALLY AS “FRIED
NOODLE(S)” OR “NON-FRIED NOODLE(S)” IN ACCORDANCE TO NAMES MAY BE USED IF
ALLOWED BY NATIONAL LEGISLATION. |
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LABELLING FOR
“HALAL” CLAIM ON “HALAL” INSTANT NOODLES SHALL FOLLOW THE APPROPRIATE SECTION
OF THE GENERAL GUIDELINES FOR USE OF THE TERM “HALAL” (CXG 24-1997) |
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METHODS OF
ANALYSIS AND SAMPLING |
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SAMPLING SAMPLING
SHALL FOLLOW THE GENERAL GUIDELINES ON SAMPLING (CXG 50-2004). |
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· DETERMINATION OF MOISTURE o
APPARATUS § ALUMINUM DISH: DIAMETER ≥55MM, HEIGHT ≥ 15MM, AND
WITH INVERTED TIGHT-FITTING LID. § AIR-OVEN: WITH CONTROL ACCURACY ±1 °C. § AIR-TIGHT DESICCATOR: SILICA GEL HEATED AT 150 °C
IS SATISFACTORY DRYING AGENT. o
PREPARATION OF TEST
SAMPLE § REMOVE INSTANT NOODLES FROM PACKAGE, AND LEAVE
GARNISHING AND SEASONING IN PACKAGE. TRANSFER THE NOODLES TO PLASTIC BAG TO
PREVENT MOISTURE CHANGE, AND THEN BREAK THESE INTO SMALL FRAGMENTS WITH HANDS
OR WOODEN HAMMER. SELECT BROKEN NOODLES IN THE SIZE RANGE OF 2.36 MM TO 1.7
MM BY USING TWO SIEVES WITH 2.36 MM AND 1.7 MM OPENINGS (MESH SIZE 12-8), AND
MIX WELL. USE THESE NOODLES FOR TEST SAMPLE. IF NOODLES ARE TOO THIN TO
SCREEN WITH SIEVES, CUT THEM INTO 1 TO 2 CM LENGTHS, MIX WELL, AND USE THESE
CUT NOODLES FOR TEST SAMPLE. |
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· DETERMINATION o
FRIED NOODLES IN COOLED
AND WEIGHED DISH (WITH LID), PREVIOUSLY HEATED TO 105°C, WEIGH CA 2 G
WELL-MIXED TEST PORTION TO 1MG. UNCOVER TEST PORTION AND DRY DISH, LID, AND
CONTENTS 2 H IN OVEN PROVIDED WITH OPENING FOR VENTILATION AND MAINTAINED AT
105°C. (THE 2 H DRYING PERIOD BEGINS WHEN OVEN TEMPERATURE IS ACTUALLY 105
°C.) AFTER DRYING PERIOD, COVER DISH WHILE STILL IN OVEN, TRANSFER TO
DESICCATOR, AND WEIGH TO 1 MG SOON AFTER REACHING ROOM TEMPERATURE. REPORT
LOSS IN WEIGHT AS MOISTURE (INDIRECT METHOD). o
NON-FRIED NOODLES FOR
NON-FRIED NOODLES, FOLLOW THE DIRECTIONS FOR FRIED NOODLES, BUT DRY TEST
PORTION FOR 4 H. |
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· CALCULATION o
CALCULATE USING THE
FOLLOWING EQUATION: MOISTURE (%) = {(G TEST PORTION BEFORE DRYING – G TEST
PORTION AFTER DRYING) / G TEST PORTION BEFORE DRYING}×100 |
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· APPARATUS o
ROTARY EVAPORATOR o
WATER BATH |
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· REAGENTS o
ALCOHOLIC POTASSIUM
HYDROXIDE STANDARD SOLUTION: 0.05 MOL/L. DISSOLVE 3.5 G POTASSIUM HYDROXIDE
IN EQUAL VOLUME OF WATER (CO2-FREE) AND ADD ETHANOL (95%) TO 1 L. AFTER
MIXING, LET SOLUTION STAND FOR SEVERAL DAYS KEEPING THE SOLUTION CO2-FREE.
USE SUPERNATANT AFTER STANDARDIZATION. STANDARDIZATION: o
WEIGH REQUIRED QUANTITY
OF AMIDOSULFURIC ACID (CERTIFIED REFERENCE MATERIAL FOR VOLUMETRIC ANALYSIS)
AND PLACE IT INTO DESICCATOR (<2.0 KPA) FOR 48 HOUR. NEXT, ACCURATELY
WEIGH 1 TO 1.25 G (RECORDING THE WEIGHT TO 0.1MG), DISSOLVE IN WATER
(CO2-FREE), AND DILUTE TO 250 ML. PUT 25 ML SOLUTION INTO ERLENMEYER FLASK,
ADD 2 TO 3 DROPS OF BROMOTHYMOL BLUE INDICATOR AND TITRATE WITH 0.05 MOL/L
ALCOHOLIC POTASSIUM HYDROXIDE SOLUTION UNTIL COLOUR OF SOLUTION CHANGE TO
FAINT BLUE. CALCULATION: FACTOR OF MOLARITY = (G AMIDOSULFURIC ACID × PURITY
× 25) / 1.2136 / ML KOH o
ALCOHOL-ETHER MIXTURE:
EQUAL VOLUMES ETHANOL (99.5%) AND ETHER. o
PHENOLPHTHALEIN
SOLUTION: 1% IN ALCOHOL. |
