Through a notification dated 4 June 2018 the FSSAI has invited suggestions, views and comments from stakeholders related to standards for wheat bran and non-fermented
soybean products which have been included in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 in the regulation CEREALS AND CEREAL PRODUCTS (2.4)
WHEAT BRAN
Wheat bran is the outer layer of the grain. It consists of the combined pericarp and aleurone. It may have adhering endosperm of the wheat kernel. It shall be free from musty and stale odour or sourness and from lumps, dirt and extraneous matter including metallic pieces. It shall be free from fungus or insect infestation. It shall be light brown in color.
It shall conform to the following standards:
S No | Characteristics | Requirements |
1. | Moisture, % by mass, Not more than | 12.5 |
2. | Crude Protein on the dry basis (N*6.25), % by mass, Not less than | 13.0 |
3. | Crude Fibre, % by weight, Not more than | 12.0 |
4. | Acid Insoluble Ash on a dry basis, % by mass. Not more than | 0.25 |
5. | The acidity of extracted fat (as oleic acid), % by mass, Not more than. | 1.5 |
NON- FERMENTED SOYBEAN PRODUCTS
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 water and are produced without fermentation process. It shall have the characteristic flavor, color and texture of the product. There should not be any visible foreign matters in the product.
Non – fermented soybean products shall be of the following types
Soybean Beverages and Related Products
- Plain soybean beverage means the milky liquid, prepared from soybeans by eluting protein and other components in hot/cold water or other physical means, without adding optional ingredients. Fibers can be removed from the products.
- Composite/ Mixed/ flavored soybean beverages mean 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 mean the milky liquid products prepared by adding optional ingredients to soybean beverages, with lower protein content than composite/ flavored soybean beverages.
Soybean Curd and Related Products
- Semisolid soybean curd means the semisolid product in which soybean protein is coagulated by adding coagulant into the soybean liquid. It may be coagulated using magnesium chloride (nigari), calcium sulfate, calcium chloride, citric acid, acetic acid, magnesium sulfate and glucono -δ- lactone.
- Soybean curd means the solid product with higher water content and is made from soybean liquid and coagulated by adding a coagulant. It may be coagulated using magnesium chloride (nigari), calcium sulfate, calcium chloride, citric acid, acetic acid, magnesium sulfate and glucono -δ- lactone.
Compressed Soybean Curd means partially dehydrated soybean curd, of which the water
content is much lower than Soybean curd and has a chewy texture.
Dehydrated Soybean Curd Film means the dehydrated soybean curd film obtained from
the uncovered still surface of soybean liquid preparation, with or without folding up, which will be dehydrated. It may be dipped in a salt solution prior to dehydration.
Basic Ingredients
- Soybean and/ or soy derivative(s).
- Water
Optional ingredients
- Edible oil
- Sugars
- Edible Salts
- Spices, seasoning, and condiments
- Other ingredients as appropriate
All the above-mentioned ingredients shall conform to their respective standards as prescribed by the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
It shall conform to the following standards
SN | Characteristics | Requirements | ||||||||||||||||||||||||||||||
Soybean Beverages and Related Product | Soybean Curd and Related Products | Compressed
Soybean Curd |
Dehydrated
Soybean Curd Film |
|||||||||||||||||||||||||||||
Plain
soybean beverage |
Composite/
Mixed/ flav- oured soybean beverages |
Soybean-based
beverages |
Semisolid
soybean curd |
Soybean Curd | ||||||||||||||||||||||||||||
1. | Moisture,
(% by mass) |
– | – | – | Not less than
92.0 |
Not
more than or equal to 92.0 |
Not more
than or equal to 75.0 |
Not more than or
equal to 20.0 |
||||||||||||||||||||||||
2. | Protein,
g/100g |
Not less
than or equal to 2.0 |
Not less
than or equal to 2.0 |
Not less than or
equal to 0.8 but not more than 2.0 |
Not less than or equal to 2.5 | Not less
than or equal to 3.5 |
Not less than
or equal to 13.0 |
Not less than or
equal to 30.0 |
||||||||||||||||||||||||
3. | Urease
Index Value |
0.05-0.2
pH Units Rise |
0.05-0.2 pH
Units Rise |
0.05-0.2 pH
Units Rise |
0.05-0.2 pH
Units Rise |
0.05-0.2
pH Units Rise |
0.05-0.2 pH
Units Rise |
0.05-0.2 pH
Units Rise |
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Tofu
Tofu is made by coagulating milky liquid obtained from soybean and then pressing into soft white blocks. The milky liquid may be coagulated using magnesium chloride (nigari), calcium sulfate, calcium chloride, citric acid, acetic acid, magnesium sulfate and glucono -δ- lactone, reagents either in combination or individually. The product may contain spices/ herbs for which standards are prescribed in sub-regulation 2.9 of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. It shall conform to the following standards:
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