17/02/2024 11:52

What are the standards for mayonnaise under the law in Vietnam?

What are the standards for mayonnaise under the law in Vietnam?

What are the standards for mayonnaise under the law in Vietnam? Quang Dang (Quang Ngai).

 Hello, Lawnet would like to answer as follows:

1. How is mayonnaise made? 

According to the definition in TCVN 8739:2011, 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 the law in Vietnam

Also according to TCVN 8739:2011, the following ingredients are needed to make mayonnaise:

- Main ingredients:

+ Vegetable oil that meets the requirements in TCVN 7597:2007 (no longer in effect, replaced by TCVN 7597:2018),

+ 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 mayonnaise under the law in Vietnam

The sensory criteria for mayonnaise are specified in TCVN 8739:2011 as follows:

- Color: From white to creamy yellow and the characteristic color of the used ingredients,

- Smell: characteristics of the product,

- Taste: characteristics of the product,

- Consistency: thick, smooth, uniform, and not separating.

4. Chemical requirements for mayonnaise under the law in Vietnam

The chemical criteria for mayonnaise are specified in TCVN 8739:2011 as 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 the maximum allowable food additives for mayonnaise?

5. What are the maximum allowable food additives for mayonnaise?

 According to the regulations specified in TCVN 8739:2011, the maximum allowable food additives for mayonnaise include the following types:

INS number

Name of the 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

Best regards!

Do Minh Hieu
127


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