Soyabean Sauce means the product obtained from wholesome soyabeans, by fermenting the soyabean paste in which trypsin inhibitors have been inactivated & blending with salt, nutritive sweeteners. It may contain spices and condiments and other ingredients appropriate to the product preserved by using permitted preservative.
The product may contain food additives permitted in these regulations including
Appendix A. The product shall conform to the microbiological requirements given in
Appendix B. It shall meet the following requirements:—
Total Soluble solids (m/m) Salt free basis – Not less than 25.0 percent
Acidity as acetic acid – Not less than 0.6 percents
The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled.