CODEX STAN 175-1989 CODEX GENERAL STANDARD FOR SOY PROTEIN PRODUCTS
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ID： |
BB0C9DCD46FC4EE68B55004821BC16CB |
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文件大小(MB)： |
0.02 |
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页数： |
4 |
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文件格式： |
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日期： |
2004-12-27 |
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购买： |
文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CODEX STAN 175 Page 1 of 4,CODEX GENERAL STANDARD FOR SOY PROTEIN PRODUCTS,CODEX STAN 175-1989,1. SCOPE,This standard applies to Vegetable Protein Products (VPP) prepared from soybeans (seeds of,Glycine Max.L.) by various separation and extraction processes. These products are intended for use in,foods requiring further preparation and by the food processing industry.,2. DESCRIPTION,Soy Protein Products (SPP) covered by this standard are food products produced by the,reduction or removal from soybeans of certain of the major non-protein constituents (water, oil,carbohydrates) in a manner to achieve a protein (N x 6.25) content of:,- in the case of soy protein flour (SPF) 50% or more and less than 65%;,- in the case of soy protein concentrate (SPC) 65% or more and less than 90%;,- in the case of soy protein isolate (SPI) 90% or more.,The protein content is calculated on a dry weight basis excluding added vitamins, minerals,amino acids and food additives.,3. ESSENTIAL COMPOSITION AND QUALITY AND NUTRITIONAL FACTORS,3.1 Raw materials,Clean, sound, mature, dry seeds essentially free from other seeds and foreign matter in,accordance with Good Manufacturing Practice, or SPP of lower protein content meeting the specifications,contained in this standard.,3.2 SPP shall conform to the following compositional requirements:,3.2.1 Moisture content shall not exceed 10% (m/m).,3.2.2 Crude Protein (N x 6.25) shall be:,- in the case of SPF, 50% or more and less than 65%,- in the case of SPC, 65% or more and less than 90%,CODEX STAN 175 Page 2 of 4,- in the case of SPI, 90% or more,on a dry weight basis excluding added vitamins, minerals, amino acids and food additives.,3.2.3 Ash,The yield of ash on incineration shall not exceed 8% on a dry weight basis.,3.2.4 Fat,The residual fat content shall be compatible with Good Manufacturing Practices.,3.2.5 Crude fibre content shall not exceed:,- in the case of SPF, 5%,- in the case of SPC, 6%,- in the case of SPI, 0.5%,on a dry weight basis.,3.3 Optional ingredients,(a) carbohydrates, including sugars,(b) edible fats and oils,(c) other protein products,(d) vitamins and minerals,(e) salt,(f) herbs and spices,3.4 Nutritional Factors,Processing should be carefully controlled and sufficiently thorough to secure optimum flavour,and palatability, as well as to control such factors as trypsin inhibitor, hemaglutinins, etc., in accordance,with intended use. Where it is necessary to control trypsin inhibitor activity in a food, the maximum level,allowed should be defined in terms of the finished product. Certain SPP are produced under low,temperature conditions to avoid loss of protein solubility or enzyme activity. The special purpose SPP,shall be assayed for protein nutritive value after appropriate heat treatment. Processing must not be so,severe as to appreciably impair the nutritive value.,4. FOOD ADDITIVES,During the course of manufacturing SPP the following classes of processing aids, as compiled,in the advisory inventory of the Codex Alimentarius Commission, may be used:,CODEX STAN 175 Page 3 of 4,Acidity Regulators,Antifoam Agents,Firming Agents,Enzyme Preparations,Extraction Solvents,Antidusting Agents,Flour Treatment Agents,Viscosity Control Agents.,5. CONTAMINANTS,SPP shall be free from heavy metals in amounts which may represent a hazard to health.,6. HYGIENE,6.1 It is recommended that the products covered by the provisions of this standard be prepared in,accordance with the appropriate sections of the Recommended International Code of Practice - General,Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 2-1985, Codex Alimentarius Volume 1B).,6.2 To the extent possible in Good Manufacturing Practice, the products shall be free from,objectionable matter.,6.3 When tested by appropriate methods of sampling and examination the product:,(a) shall be free from microorganisms in amounts which may represent a hazard to health;,(b) shall not contain substances originating from microorganisms in amounts which may,represent a hazard to health; and,(c) shall not contain other poisonous substances in amounts which may represent a hazard to,health.,7. PACKAGING,SPP shall be packed in suitable hygienic containers which will maintain the product during,storage and transport in a dry and sanitary condition.,8. LABELLING,The provisions of the General Standard for the Labelling of Prepackaged Foods (CODEX,STAN 1-1985, Rev 1-1991, Codex Alimentarius Volume 1A) shall apply.,CODEX STAN 175 Page 4 of 4,8.1 Name of the food,8.1.1 The name of the food to be declared on the label shall be:,"soy protein flour" or "soya protein flour" when the protein content is 50% or more ……
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