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In response to the fact that many companies have not added propionic acid (calcium/sodium) in the production of fermented soy products such as fermented bean curd and tempeh, but were detected in the sampling process of propionic acid, the China Food Industry Association The Soybean Products Professional Committee recently explained
First, the traditional natural fermentation process has been passed down for hundreds of years in the production of many soy products (such as green bean curd/stinky tofu, tempeh, dipping brine, etc.
Second, in response to the problem of propionic acid generation in fermented soybean products such as green bean curd/stinky tofu, over the years, companies in the industry have been working with external research institutions and relevant professionals to conduct corresponding testing and tracking, and carry out propionic acid testing and production sources.
Third, in response to the background of propionic acid in fermented soy products and the problems of local sampling and determination, the Secretariat of the Standard for the Use of National Food Safety Standards for Food Additives (GB2760) said: GB2760 is the standard for the use of food additives.
(Source: Soybean Products Professional Committee of China Food Industry Association)
"China Food News" (December 2, 2021 03 edition)
(Editor-in-charge: Yang Xiaojing)
