CODEXSTAN249-2006方便面标准.pdf

CODEX STAN 249-2006 1 CODEX STANDARD FOR INSTANT NOODLES CODEX STAN 249-2006 1 SCOPE The standard shall apply to various kinds of noodles. The instant noodle may be packed with noodle seasonings, or in the form of seasoned noodle and with or without noodle garnish(s) in separate pouches, or sprayed on noodle and ready for consumption after dehydration process. This standard does not apply to pasta. 2 DESCRIPTION Instant Noodle is a product prepared from wheat flour and/or rice flour and/or other flours and/or starches as the main ingredient, with or without the addition of other ingredients. It may be treated by alkaline agents. It is characterized by the use of pregelatinization process and dehydration either by frying or by other methods. The product should be presented as one of the following styles: 2.1 Fried noodles, or 2.2 Non-fried noodles 3 ESSENTIAL COMPOSITION AND QUALITY FACTORS 3.1 COMPOSITION 3.1.1 Essential Ingredients (a) Wheat Flour and/or Rice Flour and/or other flours and/or starches; (b) Water. 3.1.2 Optional Ingredients The optional ingredients shall be ingredient(s) which are commonly used. 3.2 QUALITY CRITERIA 3.2.1 Organoleptic Shall be acceptable in term of appearance, texture, aroma, taste and colour. 3.2.2 Foreign Matter The product shall be free from foreign matter. 3.2.3 Analytical Requirement for Noodle Block (Noodle Excluding Seasonings) (a) Moisture Content Maximum of 10% for fried noodles Maximum of 14% for non-fried noodles (b) Acid value: maximum of 2 mg KOH/g oil (applicable only to fried noodles) 4 FOOD ADDITIVES The use of food additive(s) as well as food additive(s) carry-over shall comply with the maximum level permitted by the General Standard for Food Additives (GSFA), CODEX STAN 192-1995. However, until the food additive provisions for the food category 06.4.3 “Pre-cooked pastas and noodles and like products” in the GSFA is finalised, the following listed food additives wil