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FSSAI notifies norms for fermented soybean curd, specifies parameters
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Saturday, 01 October, 2022, 08 : 00 AM [IST]
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Ashwani Maindola, New Delhi
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The FSSAI has notified regulations for fermented soybean curd & fermented soybean curd (made with S. thermophillus +L bulgaricus) and specified the parameters for the same. These regulations were notified through Food Safety and Standards (Food Products Standards and Food Additives) First Amendment Regulations, 2022, and shall come into force on April 1, 2023.
According to the regulations, fermented soybean curd is prepared by fermentation of aqueous extract of soybean. The fermentation is carried out by the mixed cultures of Lactic acid bacteria or any other suitable cultures. It may be plain or sweetened and/or flavoured. Milk/reconstituted milk may be added in the aqueous extract of soybean. If added, it shall not exceed 25% of the final product.
The regulations add that in cases where fermented soybean curd is prepared without dairy ingredients, the FBO (Food Business Operator) needs to mention "non-dairy product" on the label while for the cases where fermented soybean curd is prepared with dairy ingredient, declaration "With low-dairy ingredients", needs to be made on the label.
The regulations also prescribe the parameters wherein acidity was fixed at <1.5% as lactic acid for fermented soybean curd while protein % by mass should not be less than 3%, 2% fat by mass with a pH value ranging 4.0-4.5, and not less than 10% total solids by mass.
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