A-A-20179A
3.2 Preparation and processing: The browning and seasoning sauce shall be prepared from food grade materials. The manufacturing process, in keeping with good commercial practice, shall preserve the product without impairing the quality and shall preclude microbiological spoilage.
3.3 Ingredients: The browning and seasoning sauce may contain caramel color, caramelized sugar, salt, celery, carrots, com syrup, garlic, onions, parsley, parsnips, hydrolyzed soy protein, modified food starch, turnips, spices, vinegar, meat extracts, sulfiting agents, and other ingredients. Sodium benzoate may be added to preserve freshness.
3.4 Flavor and odor. The browning and seasoning sauce shall possess a well-blended, sweet, acid, mellow, vegetable/herb/spice flavor and aroma.
3.5 Color: The browning and seasoning sauce shall be a golden to dark brown liquid.
3.6 Finished product: The browning and seasoning sauce shall be a smooth suspension that flows freely at room temperature, does not stratify or separate, and is free from lumps.
3.7 Analytical requirements: Browning and seasoning sauce shall conform to the following analytical requirements:
|
|
Type I (without HVP) |
Type II (with HVP) |
|
Soluble Solids |
Greater than or equal to 52 Brix |
Greater than or equal to 52 Brix |
|
Sodium |
0.10 to 3.70 percent |
1.70 to 2.20 percent |
|
pH |
Less than or equal to 3.1 |
Greater 3.1 |
|
Water Activity |
Greater than 0.84 |
Less than or equal to 0.84 |
3.7.1 Analytical procedure: A composite of approximately 4 ounces (113.40 g) of browning and seasoning sauce shall be used for water activity testing. Excluding water activity, a composite of approximately 4 ounces (113.40 g) of browning and seasoning sauce shall be used for remaining analytical testing.
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