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Notification of the Ministry of Public Health (No. 202) B.E. 2543 (2000) Re: Food Seasonings derived from the Hydrolysis or Fermentation of Soybean Protein.

Country/Territory
Thailand
Document type
Regulation
Date
2001
Source
FAO, FAOLEX
Subject
Food & nutrition
Keyword
Condiments/herbs/spices Food quality control/food safety Packaging/labelling Processing/handling International trade Classification/declassification
Geographical area
Asia, Asia and the Pacific, East Asian Seas, Indian Ocean, South-Eastern Asia
Abstract

Food seasonings derived from the hydrolysis or fermentation of soybean protein means product in liquid form, which is derived from hydrolysis or fermentation of soybean protein or other suitable process, and flavour or colour may be added, such as soybean sauces, seasoning sauces, etc, including dehydrated products from the hydrolysis of soybean protein. Clause 4-5 provide for the quality requirements to be satisfied by food seasonings derived from the hydrolysis or fermentation of soybean protein. Remaining Clauses provide for the requirements and rules to be followed by the producers or importers for sales, requirements for usage of food additives, usage of containers, labelling, etc.

Full text
English
Website
www.foodmate.com

References - Legislation

Implements

Food Act (B.E. 2522).

Legislation | Thailand | 1979

Keyword: Basic legislation, Food quality control/food safety, Beverages, Food additives, Processing/handling, Packaging/labelling, Inspection, Institution, Internal trade, International trade, Authorization/permit, Offences/penalties

Source: FAO, FAOLEX

Amended by

Notification of the Ministry of Public Health (No. 248) B.E. 2544 (2001) Re: Food Seasonings Derived from the Hydrolysis or Fermentation of Soybean Protein (No. 2).

Legislation | Thailand | 2001

Keyword: Condiments/herbs/spices, Food quality control/food safety

Source: FAO, FAOLEX