17/02/2024 11:52

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

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+ Vegetable oil that meets the requirements in TCVN 7597:2007 (no longer in effect, replaced by TCVN 7597:2018),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

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!

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Do Minh Hieu

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