First: domestic limited standard profile
In national standard "fermented soy sauce", "mixed soy sauce" and the current industry standard of the soy sauce health standard (GB 2717-2003) ", is not limited to chemical propanol requirements.
But in June this year, the new version of the "soy sauce" national food safety standards to comment (now), in the draft, the cross-linked with propyl alcohol (namely 3 - chloro - 1, 2 - propylene glycol, also referred to as "3 - MCPD) allowed by the highest levels of 0.02 mg/kg, but this limited value requirement applies only to" brew soy sauce ", make soy sauce (blended soy sauce) there is no limit to the limited requirement.
In addition, the use of raw materials preparation soy sauce - acid hydrolyzed vegetable protein seasoning liquid, the industry standard "SB 10338-2000" regulation, 3 - chloro - 1, 2 - propylene glycol content in acid hydrolyzed vegetable protein seasoning liquid content of 1 mg/kg or less.
Second, the limited demand in the European Union
The requirements of EU, in the hydrolyzed vegetable protein and soy sauce, cross-linked with propanol (3 - MCPD) the highest content of 20 mu g/kg. Soy sauce need to pay attention to when the choose and buy, buy as far as possible with the word "brewing soy sauce" soy sauce and confecting soy sauce may contain a certain amount of chemical propanol (mixed soy sauce in production will add a certain amount of acid hydrolyzed vegetable protein, acid hydrolyzed vegetable protein is derived from soybean by acid hydrolysis, and raw materials contain a certain amount of fat such as soybeans, under the action of a strong acid hydrolysis to produce glycerol fat fracture (glycerin), glycerin replaced by hydrochloric acid (HCL) alcoholic hydroxyl and generate chlorine propanol.
Shanghai Hen Sin Industry Co., LTD is a domestic well-known seasonings suppliers, our company production’s soy sauce powder and HVP, a series of chemical products propanol are in conformity with the requirements of the limited you can rest assured to buy our products.