What is chili sauce? Quality criteria for acidic flavor enhancers and antioxidants in chili sauce under the law in Vietnam

Hello, Lawnet would like to answer as follows:

1. What is chili sauce?

According to the definition in TCVN 7397:2014, chili sauce is a product used as a spice; prepared from the edible part of sound and clean raw materials according to regulations, mixed and processed to obtain a product of the desired quality and characteristics, subjected to appropriate heat processing before or after sealing the packaging to prevent damage.

Currently, there are the following forms of chili sauce:

- Chili sauce has fruit pulp and seeds ground until homogeneous.

- Chili sauce has the fruit pulp and seeds crushed until uniform, with the fruit pulp, layers, small pieces, and seeds evenly distributed in the chili sauce.

- Chili sauce has crushed fruit pulp and seeds that are separated or evenly distributed.

- Chili paste contains only the fruit pulp, crushed fruit pulp, or both.

In addition, there are other presentation formats, such as:

Sufficient to distinguish it from other forms of presentation other than those specified in the standard;

Meet all other requirements of the standard, where applicable; and

Be fully described on the label to avoid misleading or deceiving consumers.

2. What are the ingredients in chili sauce?

Also according to TCVN 7397:2014, the basic ingredients of chili sauce are as follows:

- Fresh chili (Capsicum spp.) or processed chili, such as ground chili powder from dried chili, roasted chili, crushed chili, or chili soaked in vinegar or brine;

- Vinegar or acid is allowed;

- Salt;

- Water.

In addition, there are a number of other allowable components, such as:

Mango, papaya, tamarind, and/or other fruits;

Tomatoes, garlic, onions, carrots, sweet tomatoes, pumpkin, and/or other vegetables;

- Spices and herbs;

- Road;

- Chili extract;

- Other edible ingredients, suitable for the product.

3. Quality criteria for acidic flavor enhancers and antioxidants in chili sauce under the law in Vietnam

According to the regulations in TCVN 7397:2014, the standards for acidity regulators in chili sauce are as follows:

Standards for antioxidants are as follows:

Color standards are as follows:

4. Labeling standards for chili sauce products in Vietnam

For products specified in TCVN 7397:2014 labeled according to CODEX STAN 1-19856) on General standard for the labeling of pre-packaged foods, the following specific requirements should apply:

- Product's name

+ The name of the product must be "chili sauce", "sweet chili sauce" or another name consistent with the ingredients and regulations of the country where the product is sold, so as not to mislead consumers.

+ The spiciness of chili peppers (spiciness level) can be announced with or close to the name of the product so as not to mislead consumers and can be accepted in the country where the product is sold.

+ If there are other permissible ingredients, as defined in 3.1.2, that change the characteristic flavor of the product, the name of the product must be accompanied by the appropriate term "with X fragrance" or "with X fragrance" .

- Labeling containers containing products not for retail sale

In addition to the name of the product, lot identification, the name and address of the manufacturer, packer, distributor, or importer, as well as storage instructions, information for non-retail product containers must also be recorded on the label or in accompanying documents. However, lot identification and the name and address of the manufacturer, packer, distributor, or importer may be replaced by an identifying mark, provided that such mark is readily identifiable along with documents accompanying the shipment.

Best regards!

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