Lain-Lain Bahasa Soalan Lazim Borang Kepuasan Pelanggan

166A. Oyster sauce 

  1. Oyster sauce shall be the product made from natural oyster extract or paste and may contain salt, edible starch or vinegar.
  2. Oyster sauce shall contain not less than 2.5 per cent weight per weight of protein.
  3. Oyster sauce shall have a water activity (aw) greater than 0.85 at a temperature of 25°C, pH more than 4.5 and shall be commercially sterile.
  4. Oyster sauce may contain permitted preservative, permitted colouring substance, permitted flavour enhancer and permiited food conditioner.
  5. There shall be written on the label on a package containing oyster sauce the words “oyster sauce”.

[Ins. P.U.(A) 88/03]

Codex Commodity Standard

Back to Food Regulations 1985

Modified: November 1, 2016 at 10:02 am