A-A-20087 Soy SauceThis CID covers soy sauce, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations.

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A-A-20087D

Type III - Non-fermented, Light in sodium (Lite) (21 Code of Federal Regulations (CFR) §

101.56)

Type IV - Fermented, Reduced sodium (21 CFR § 101.61)

4. MANUFACTURER'S/DISTRIBUTOR'S NOTES. Manufacturer's/distributor's products shall meet the requirements of the:

- Salient characteristics (Sec. 5).

- Analytical requirements: as specified by the purchaser (Sec. 6).

- Manufacturer's/distributor's product assurance (Sec. 7).

- Regulatory requirements (Sec. 8).

- Quality assurance provisions: as specified by the purchaser (Sec. 9).

- Packaging requirements other than commercial: as specified by the purchaser (Sec. 10).

5. SALIENT CHARACTERISTICS.

5.1 Processing. The soy sauce shall be prepared in accordance with current Good

Manufacturing Practices (21 CFR Part 110).

5.1.1 Type I - Fermented. The fermented soy sauce shall be produced from the fermentation of soybeans or defatted soybeans with fermented mash together with salt brine and with or without preservatives, such as benzoic acid or sodium benzoate. The fermented mash is derived from enzymatic digestion of Koji with salt brine and from fermentation by yeast and lactic acid bacteria. Koji shall be a mixture of wheat and soybeans or defatted soybeans cultured with the mold, Aspergillus oryzae or Aspergillus soyae.

5.1.2 Type II - Non-fermented. The non-fermented soy sauce shall be a blend of hydrolyzed vegetable protein, salt, corn syrup or sugar, caramel color, and water. The non-fermented soy sauce may contain wheat, vinegar and/or organic acids (such as acetic or citric acid), and preservatives.

5.1.3 Type III - Non-fermented, Light in sodium (Lite). The light in sodium soy sauce shall be non-fermented, reduced by 50 percent or more in sodium content per serving size when compared to the reference food as defined by 21 CFR § 101.13.

5.1.4 Type IV - Fermented, Reduced sodium. The reduced sodium soy sauce shall be fermented, reduced by 25 percent or more in sodium content per serving size when compared to the reference food as defined in 21 CFR § 101.13.

5.2 Food security. The soy sauce should be processed and transported in accordance with the Food and Drug Administration's (FDA's) Guidance for Industry: Food Producers, Processors, and Transporters: Food Security Preventive Measures Guidance.