I Ingredients 1 Vietnamese standard of cassava starch (TCVN 10546 2014) Tapioca starch Starchy products obtained from root cassava, cassava slices or cassava flour of the Manihot esculenta Crantz spec.
I Ingredients Vietnamese standard of cassava starch (TCVN 10546: 2014) Tapioca starch: Starchy products obtained from root cassava, cassava slices or cassava flour of the Manihot esculenta Crantz species by wet processing and have been dried 1.1 Sensory requirements Organoleptic requirements of cassava starch are specified in Table Table - Sensory Requirements Indicator name Request Color Has a naturally bright white color Smell Characteristic of the product, no strange smell Status Dry powder form, smooth, no lumps, no mold, no impurities visible to the naked eye, including live insects and insect carcasses 1.2 Requirements for physicochemical indicators Physico-chemical norms for cassava starch are specified in Table Table - Physical-chemical indicators Indicator name Request Humidity, % volume, not greater than 13 Starch content, % volume, not less than 85 Total ash content, % of mass, not greater than 0,2 Fiber content, % volume, not greater than 0,2 pH value of starch suspension 10 % (volume/volume) in water from 5.0 to 7.0 Particle size, % pass through a 150 mm hole-sized sieve, not 95 less than Sulfur dioxide (SO2) content, mg/kg, not greater than 50 *) Whiteness, %, not less than 90 *) Only applicable to starch used in food technology TCVN of thang long (TCVN 7523: 2014) 2.1 Quality requirements Depending on the specific requirements for each grade and the allowable error, all classes of dragon fruit must: - intact; - healed, not crushed or damaged to the point of being unsuitable for use; - clean, almost without any foreign impurities visible to the naked eye; - almost does not contain insects that affect the external appearance of the product; - almost no damage from the pest; - no unusual moisture in addition to the shell, unless water condensation has just been removed from the cold storage medium; - does not have any strange smells and/or tastes; - solid; - fresh; - no cracking of the shell; - has peduncles from 15 mm to 25 mm long; - no spikes 2.2 Classification Dragon fruit fruits are classified into three classes as follows: 2.2.1."Special" class Dragon fruit of this class must be of the highest quality They must be specific to the breed and/or type of trade There are no defects, except for very mild defects that not affect the appearance, quality, quality maintenance and presentation of the product in the packaging 2.2.2.Division I Dragon fruit of this class must be of good quality They must be specific to the breed and/or type of trade Mild defects are allowed as long as they not affect the appearance, quality, quality maintenance and presentation of the product in the packaging: - slight defects in fruit shape; - slight defects on the pods should not exceed cm2 of the total surface area of the fruit In no case should the defects not affect the flesh of the fruit 2.2.3.Grade II Dragon fruit in this class does not meet the requirements in the higher classes but must meet the minimum requirements specified in 2.1 Dragon fruit can be allowed to have the following defects provided that the basic characteristics of quality, quality maintenance and presentation of the product are maintained: - defects in fruit shape; - defects on the pods should not exceed cm2 of the total surface area of the fruit In no case should the defects not affect the flesh of the fruit *Size requirements Sizes determined by fruit volume must conform to the following Table: Fruit mass, g Size code Yellow intestine Red/white intestine A From 110 to 150 From 110 to 150 B From 151 to 200 From 151 to 200 C From 201 to 260 From 201 to 250 D From 261 to 360 From 251 to 300 E Greater than 361 From 301 to 400 F - From 401 to 500 G - From 501 to 600 H - From 601 to 700 I - Greater than 701 TCVN of fresh passion fruit (TCVN 11411: 2016) 3.1 Quality requirements In all classes, depending on the specific requirements for each class and tolerances allowed, fresh fruit passion fruit must: - intact; - fresh; - hard; - healed, not crushed or damaged to the point of being unsuitable for use; - clean, almost without any foreign impurities visible to the naked eye; - almost does not contain insects and spoilage affects the external appearance of the product; - no unusual moisture in addition to the shell, unless water condensation has just been removed from the cold storage medium; - does not have any strange smells and/or tastes; - as for peduncles, for dark yellow passion fruit the peduncle must have the first stub; - the fruit surface is not concave - applies to dark yellow passion fruit; - not cracked Fresh fruit passion fruit must reach appropriate physiological maturity and lice, in accordance with the criteria of the variety and growing area The growth and condition of fresh fruit passion fruit must: - resistant to transportation and loading and unloading; and - arrive at the place of consumption in good standing 3.2 Classification Fresh fruit passion fruit is classified into three classes as follows: 3.2.1 "special" class Fresh fruit passion fruit of this class must be of the highest quality They must be specific to the breed, without defects, except for very mild surface defects, as long as they not affect the appearance, quality, quality maintenance and presentation of the product in the packaging 3.2.2 Division I Fresh fruit passion fruit of this class must be of good quality They must be specific to the breed, however mild defects are allowed, as long as they not affect the appearance, quality, quality maintenance and presentation of the product in the packaging: - slight defects in shape; - slight defects in the pods such as blistering, but not exceeding 10 % of the total surface area; - slight defects in color In no case should the defects not affect the flesh of the fruit 3.2.3 Division II Fresh fruit passion fruit of this class does not meet the requirements in the higher classes, but must meet the minimum requirements specified in 2.1 Fresh fruit passion fruit can be allowed to have the following defects provided that the basic characteristics of quality, quality maintenance and presentation of the product are maintained: - defects in shape including the area around the peduncle; - defects in the peel such as blistering or roughness, but not exceeding 20 % of the total surface area of the fruit; - color defects In no case should defects affect the flesh of the fruit 3.3 Size requirements Sizes are determined by diameter, quantity or volume of fruit or by actual trade At that time, the packaging must be appropriately labeled A) When sizing according to the number of fruits, the size is determined according to the number of fruits in the package B) When sized according to diameter, the size shall be determined according to the maximum cross-sectional diameter of each fruit The guideboard below can be used Size codes Diameter Range(mm) A > 78 B > 67 to 78 C > 56 to 67 D ≤ 56* The minimum diameter for dark yellow passion fruit is 56 mm C) When sizing by mass, the size is determined based on the mass of each fruit The guideboard below can be used Size codes Mass range (g) A > 139 B > 128 to 139 c > 122 to 128 D > 106 to 122 E > 83 to 106 F ≥ 74 to 83 II Additives 1.TCVN of roads (TCVN 6959: 2001) White sugar: is the sugar sacaroza (saccharose) that is refined and crystallized 1.1 White line is classified into two classes: A-class and B-class 1.2 Main ingredients and quality indicators 1.2.1 The organoleptic norms of white sugar, must be in accordance with the requirements specified in table Table 1- Sensory indicators Request Quota Class A Class B Appearance White crystal, relatively uniform size, loose, dry, no lumps Flavor Sugar crystals or sugar solutions in water have a sweet taste, not have a strange taste Colour White crystals When Crystals ivory white to mixed into distilled white When mixed into distilled water give a clear water for relatively clear solution solution 1.2.2 The physical and chemical indicators of white sugar must comply with the requirements specified in Table Table - Physical and chemical indicators Level Indicator name Class A Class B Degree Pol, (oZ), not less than 99,7 99,5 Reducing sugar content, % of mass (m/m), not greater than 0,15 0,1 Conductive ash, % mass (m/m), 0,07 not greater than 0,1 The decrease in volume when drying at 105oC for h, % of mass (m/m), not greater than 0,06 0,07 Color temperature, ICUMSA unit, not greater than 160 200 1.3 RESIDUE SO2 Sulfide dioxide (SO2) Maximum Class A 20 mg/kg ClassB 70 mg/kg 1.4 Contaminants Insoluble impurities in water mg/kg: A-Class, not greater 60 B-class, not greater 90 Arsenic (As), not greater than mg/kg Copper (Cu), not greater than mg/kg Lead (Pb), not greater than 0.5 mg/kg TCVN of salt (TCVN 9639: 2013) Refined salt (sodium chloride): The product is in refined form from coarse salt or produced directly from seawater 2.1 Sensory requirements Organoleptic norms for fine salts are specified in Table Table - Sensory Requirements Indicator name Request Color White Smell Odorless Taste The 5% solution has a pure salty taste characteristic of salt, no strange taste Status Dryness 2.2 Physicochemical requirements The physicochemical norms of fine salts are specified in Table Table - Physicochemical requirements Indicator name Level Humidity, % volume, not greater than 5,00 Sodium chloride content, % of dry matter mass, not less than 99,00 The content of insoluble substances in water, % of dry matter mass, not greater than 0,20 Calcium ion content (Ca2+), % of dry matter mass, not greater than 0,20 Magnesium ion content (Ma+2), % of dry matter mass, not greater than 0,25 Sulfate ion content (), % of dry matter mass, not greater than 0,80 III Products 1.TCVN of noodles (TCVN 6347: 1993) *Technical requirements 1.1 Raw materials used to produce instant dry noodles must meet the requirements of food hygiene 1.2 Sensory indicators of instant dry vermicelli 1.2.1 The organoleptic norms of instant dry vermicelli before cooking must comply with the requirements specified in Table Group Indicator name Request Status Squeeze the noodles intact, not crumbling, dry and crispy Colors Milky or ivory white Smell No musty or strange odors Impurities No visible impurities with the naked eye or insect carcasses 1.2.2 The sensory criteria of instant dry noodles after cooking must meet the following requirements: - color must be characteristic - natural taste of instant noodles and spices, - water in nature - the noodles are moderately tough, not hard, not crushed 1.3 Physical and chemical indicators of instant dry vermicelli according to table Group Indicator name Level Protein content of vermicelli extractor , not less than 7,0 Protein content of seasoning powder packet, %, not less than 9,6 The ash content of vermicelli graters and seasoning powder packets insoluble 0,1 in hydrochloric acid 10%, %, not greater than Sodium chloride (NaCl) content of vermicelli graters and seasoning packets, %, not greater than 7,0 Humidity of vermicelli grater, %, not greater than The acidity of the vermicelli grater, in ml of NaOH, N used to neutralize 100 g of the specimen (ml NaOH/100 g), is not greater 12,5 2,0 Peroxide index of oil package, number of milligrams of active oxygen per kg of oil, not greater than 1.4 Microbiological indicators of instant dry vermicelli must be in accordance with the provisions of Table Group Indicator name Request Total aerobic bacteria, number of colonies in g of sample, not greater than 150.000 Mold Coliform, no larger must not have E coli 10 Clostridium perfringens must not have Staphylococcus aureus must not have must not have Salmonella must not have Sauce (TCVN 8740: 2011) 2.1 Sensory requirements Indicator name Request Color Characteristic color of the raw materials used Smell Features for the product Taste Features for the product Status Viscous, smooth, homogeneous, no phase separation 2.2 Chemical requirements Indicator name 1.Total fat content, % volume, not less than 2.Acetic content, % of mass in acetic, not greater than Request 15 1,0 2.3 Heavy metal requirements Metal name 1.Arsenic, mg/kg product 2.Lead, mg/kg product 3.Copper, mg/kg products Maximum 1,0 2,0 20 2.4 Microbiological requirements Indicator name 1.Total number of aerobic microorganisms, CFU /g product, not greater than 2.Salmonella Level 1x There must not be (1) https://luattrongtay.vn/ViewFullText/Id/594b040f-e95a-4e03-94deea049fb62939 (2) https://luatminhkhue.vn/tieu-chuan-quoc-gia-tcvn-7523-2014-ve-thanhlong-qua-tuoi.aspx (3) https://thuvienphapluat.vn/TCVN/Nong-nghiep/TCVN-11411-2016CODEX-STAN-316-2014-Chanh-leo-qua-tuoi-916401.aspx (4) https://luatminhkhue.vn/tieu-chuan-quoc-gia-tcvn-9639-2013-ve-muoinatri-clorua-tinh.aspx (5) https://luatminhkhue.vn/tieu-chuan-viet-nam-tcvn-6347-1998-ve-bunkho-an-lien-do-bo-khoa-hoc-cong-nghe-va-moi-truong-ban-hanh.aspx (6) https://thuvienphapluat.vn/TCVN/Cong-nghe-Thuc-pham/TCVN-87402011-Xot-tron-salad-914647.aspx ... Chemical requirements Indicator name 1.Total fat content, % volume, not less than 2.Acetic content, % of mass in acetic, not greater than Request 15 1,0 2.3 Heavy metal requirements Metal name 1.Arsenic,... https://luatminhkhue.vn/tieu-chuan-quoc-gia-tcvn-7523-2014-ve-thanhlong-qua-tuoi.aspx (3) https://thuvienphapluat.vn/TCVN/Nong-nghiep/TCVN-11411-2016CODEX-STAN-316-2014-Chanh-leo-qua-tuoi-916401.aspx (4) https://luatminhkhue.vn/tieu-chuan-quoc-gia-tcvn-9639-2013-ve-muoinatri-clorua-tinh.aspx... peduncles, for dark yellow passion fruit the peduncle must have the first stub; - the fruit surface is not concave - applies to dark yellow passion fruit; - not cracked Fresh fruit passion fruit