NON-FERMENTED SOYBEAN PRODUCTS CODEX

DESCRIPTION

  • Non-fermented soybean products are the products, the main ingredients of which are the soybean and/or soy derivative(s) (e.g. soybean flour, soybean concentrates, soybean isolates or defatted soya) and waterwhich are produced without fermentation process
  • Soybean Beverages 1 . 2and Related Products
    • Plain soybean beverage Plain soybean beverage is the milky liquid, prepared from soybeans with eluting protein and other components in hot/cold water or other physical means, without adding optional ingredients. Fibres can be removed from the products.
    • Composite/ flavoured soybean beverages Composite/flavoured soybean beverages are the milky liquid, prepared by adding optional ingredients to plain soybean beverages. It includes products such as sweetened soybean beverages, spiced soybean beverages, salted soybean beverages.
    • Soybean-based beverages Soybean-based beverages are the milky liquid products prepared by adding optional ingredients to soybean beverages, with lower protein content than composite/flavoured soybean beverages
  • Soybean Curd and Related Products
    • Semisolid soybean curd Semisolid soybean curd is the semisolid product in which soybean protein is coagulated by adding coagulant into the soybean liquidpreparation.
    • Semisolid soybean curd Semisolid soybean curd is the semisolid product in which soybean protein is coagulated by adding coagulant into the soybean liquidpreparation.
    • Compressed Soybean Curd Compressed soybean curd is partially dehydrated soybean curd, of which the water content is much lowerthan Soybean curd and has a chewy texture.
    • Dehydrated Soybean Curd Film Dehydrated soybean curd film is obtained from the uncovered still surface of soybean liquidpreparation, with or without folding up, which will be dehydrated. It may be dipped in salt solution prior to dehydration.

ESSENTIAL COMPOSITION AND QUALITY FACTORS

  • Basic Ingredients
    • Soybean and/or soy derivative(s)
    • Water
  • Optional Ingredients
    • edible oil
    • sugars
    • salts
    • spices, seasoning and condiments
    • other ingredients as appropriate
  • Quality Criteria
    • The non-fermented soybean products shall have the characteristic flavour, odour, color and texture of the product. There are no visible foreign matters in the products.
  • Component Requirement
    • The non-fermented soybean products should comply with the requirements listed

    •  

      Type

      Moisture g/100g

       

      Protein g/100g

       

       

       

      Soybean beverages and related products (2.2.1)

      Plain soybean beverage (2.2.1.1)

      –

      ≥ 2.0

      Composite/flavoured soybean beverages (2.2.1.2)

       

      –

       

      ≥ 2.0

       

      Soybean-based beverages (2.2.1.3)

       

      –

      ≥ 0.8 but

      < 2.0

       

      Soybean curd and related product (2.2.2)

      Semisolid soybean curd (2.2.2.1)

      > 92.0

      ≥ 2.5

      Soybean curd (2.2.2.2)

      ≤ 92.0

      ≥ 3.5

      Compressed soybean curd (2.2.3)

      ≤ 75.0

      ≥ 13.0

      Dehydrated soybean curd film (2.2.4)

      ≤ 20.0

      ≥ 30.0

FOOD ADDITIVES

  • General Requirements Only those additive functional classes indicated as technologically justified  may be used for the product categories specified. Within each additive class, and where permitted according to the table, only those food additives listed may be used and only within the functions and limits specified.

  •  

     

     

    Food additive/ functional class

     

    Soybean beverages and related products (2.2.1)

     

    Soybean curd and related products (2.2.2)

    Compressed soybean curd

    (2.2.3)

    Dehydrated soybean curd film (2.2.4)

     

    Plain Soybean beverage (2.2.1.1)

    Composite/ flavoured soybean beverages (2.2.1.2)

    Soybean- based beverages (2.2.1.3)

    Semisolid soybean curd (2.2.2.1)

    Soybe an curd (2.2.2.2

    )

     

     

    Acidity regulators

    –

    X

    X

    X

    X

    X

    –

     

    Antioxidants

    –

    X

    X

    –

    –

    –

    –

    Colours

    –

    X

    X

    –

    –

    –

    –

    Emulsifiers

    –

    X

    X

    –

    –

    –

    –

    Firming Agents

    –

    –

    –

    X

    X

    X

    –

    Flavour enhancer

    –

    X

    X

    –

    –

    –

    –

    Preservatives

    –

    –

    –

    –

    –

    X

    X

    Stabilizers

    –

    X

    X

    –

    X

    –

    –

    Sweeteners

    –

    X

    X

    –

    –

    –

    –

  • X The use of food additives belonging to the functional class is technologically justified.
  • – The use of food additives belonging to the functional class is not technologically justified.
  • Specific Food Additive Provisions
    • Plain Soybean Beverage None permitted.
    • Composite/ flavoured Soybean Beverages and Soybean-based Beverages

    • INS No.

      Name of Food Additives

      Maximum Level

      Antioxidant

      304

      Ascorbyl palmitate

      500 mg/kg

      307 a, b, c

      Tocopherols

      200 mg/kg

      Colour

      100(i)

      Curcumin

      1 mg/kg

      102

      Tartarzine

      300 mg/kg

      110

      Sunset yellow FCF

      300 mg/kg

      132

      Indigotine

      150 mg/kg

      133

      Brilliant blue FCF

      100 mg/kg

      141(i),(ii)

      Chlorophylls and chlorophyllins, copper complexes

      30 mg/kg, as copper

      160a(i),a(iii),e,f

      Carotenoids

      500 mg/kg

      160a(ii)

      Cartenes, beta-, vegetable

      2000 mg/kg

      160b(i)

      Annatto extracts, bixin based

      5 mg/kg as bixin

      160b(ii)

      Annatto extracts, norbixin based

      100 mg/kg as norbixin

      Emulsifier

      432-436

      Polysorbates

      2000 mg/kg

      472e

      Diacetyltartaric and fatty acid esters glycerol

      2000 mg/kg

      473

      Sucrose esters of fatty acids

      20000 mg/kg,singly or in combination

      473a

      Surose oligoesters, type I and type II

      474

      Sucroglycerides

      475

      Polyglycerol esters of fatty acids

      20000 mg/kg

      491-495

      Sorbitan esters of fattey acids

      20000 mg/kg

    • INS No.

      Name of Food Additives

      Maximum Level

       

      Stabilizer

      405

      Propylene glycol alginate

      10000 mg/kg

      Sweetener

      950

      Acesulfame potassium

      500 mg/kg

      951

      Aspartame

      1300 mg/kg

  • Soybean Curd
    • Acidity regulator, firming agent and stabilizers used in accordance with  the General Standard for Food Additives (CXS 192-1995) in Food Category  are acceptable for use in this product.
  • Compressed Soybean Curd Acidity regulator, firming agents, preservatives, listed in Tthe General Standard for Food Additives (CXS 192-1995) are acceptable for use in this product. In addition, the following food additives may be used.

    • INS No.

      Name of Food Additives

      Maximum Level

      Preservatives

      262ii

      Sodium diacetate

      1000 mg/kg

  • Dehydrated Soybean Curd Film Preservatives listed in  the General Standard for Food Additives (CXS 192-1995) are acceptable for use in this product. In addition, the following food additives may be used.

    • INS No.

      Name of Food Additives

      Maximum Level

      Preservatives

      220-225,227-228,539

      Sulfites

      200 mg/kg, as residual SO2

  • Flavourings The flavourings used in products covered by this standard shall comply with the Guidelines for the Use of Flavourings (CXG 66-2008).
  • Processing Aids Processing aids with antifoaming, controlling acidity for coagulant and for extracting soybean beverages and carrier functions can be used in the products covered by this standard. Processing aid used in products covered by this standard shall comply with the Guidelines on substances used as processing aids (CXG 75-2010).

CONTAMINANTS

  • The products covered by this Standard shall comply with the Maximum Levels of the General Standard for Contaminants and Toxins in Food and Feed (CXS 193-1995).

HYGIENE

  • It is recommended that the products to which this standard applies should be manufactured and handled in compliance with the General Principles of Food Hygiene (CXC 1-1969) and with other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice. This product should comply with any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria related to Foods (CXG 211997).

WEIGHTS AND MEASURES

  • Net Weight The weight of the products covered by the provisions of this Standard shall be indicated in accordance with the General Standard for the Labelling of Prepackaged Foods (CXS 1-1985).
  • Classification of “Defectives” A container that fails to meet the net weight declared on the label should be considered as a “defective”.

LABELLING

  • The product covered by the provisions of this Standard shall be labelled in accordance with the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985). If soybean derived from modern biotechnology is used in the process, consideration shall be given to the Compilation of Codex texts relevant to the labelling of foods derived from modern biotechnology (CAC/GL 76-2011).

METHODS OF ANALYSIS AND SAMPLING

  • Methods of Analysis
    • Determination of Moisture Content According to AOAC 925.09 or AACCI 44-40.01.
    • Determination of Protein Content According NMKL 6, 2004 or AACCI 46-16.01 or AOAC 988.05 or AOCS Bc 4-91 or AOCS Ba 4d-90, nitrogen factors for non-fermented soybean products are 5.71.