Hello, Lawnet would like to answer as follows:
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.
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+ Vegetable oil that meets the requirements in TCVN 7597:2007 (no longer in effect, replaced by TCVN 7597:2018),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.
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.
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.
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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