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

TABLE I. Analytical requirements (percent by weight) continued

1/   NLT = Not Less Than

2/   NMT = Not More Than

3/   An aw not more than 0.85 is required when the salt level is less than 10.0 percent, or the product has not been hot filled at a minimum temperature of 85°C (185°F).

6.2  Product verification sampling.  When USDA verification of analytical requirements is specified in the solicitation, contract, or purchase order, analytical testing shall be performed on a composite sample.  The composite sample shall be 454 g (1 lb) prepared from five randomly selected subsamples.  Subsamples shall be a minimum of one pouch/container and shall contain the appropriate number of pouches/containers to yield a 454 g (1 lb) sample when composited. Each subsample shall contain equal amounts of product to yield at least a 454 g (1 lb) sample.

6.3  Analytical testing.  When specified in the solicitation, contract, or purchase order, the analyses shall be made in accordance with the following methods from the Official Methods of Analysis of the AOAC International:

Test                                                     Method

Titratable acidity (as acetic)               942.15

Total salt                                             971.27 pH                                                       981.12

Protein                                                984.13 or 992.15

Invert sugar                                         923.09, 906.03 or 2000.17

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