Standard
It is the new standard in Beef Protein supplementation. Beef protein isolate from fresh beef raw material in a USDA inspected facility to ensure the quality and accountability of its protein source. Super Serum in beef protein is a Bovine Serum Albumin Concentrate protein rich in peptides & growth factors. It is a fast absorbing agglomerated protein with a minimum of 10% IgG (immunoglobulin- a protein used by the immune system), 60% Albumin and 5% Transferrin.
Note: Compile from any sources.The U.S. Grain Standards Act requires specific standards to identify and measurethe important physical characteristics and quality factors for most U.S. grains andoilseeds. The grades, classes and conditions reported on official certificates aredetermined according to the factors defined in these standards. A grade certificatefor each lot or shipment is issued with other conditions, such as insect infestationand noxious odors, noted.There are three classes of measurements in the U.S. system of grades: gradedetermining factors, non-grade standards, and informational criteria. Currentgrading standards list six grade-determining factors for yellow soybeans. Theseare test weight (bulk density), splits, total damaged soybeans, heat damaged,foreign material and soybeans of other colors. Moisture is a non-grade standardand is determined on each lot with the results appearing on all official inspectioncertificates. Oil and protein analysis is informational criteria and will be performedupon request.
There are two classes of soybeans, yellow soybeans and mixed soybeans. Yellowsoybeans have a yellow or green seed coat and are yellow in a cross section. Theymay not contain more than 10 percent of seeds of other colors. Mixed soybeans areany that do not meet the standard for yellow soybeans.
Note: Compile from any sources.The Dairy Standard Agency (DSA) is a registered non profit company (NPC) in terms of the new Companies Act, 2008 (Act 71 of 2008). The primary objective of the DSA is the promotion of the compliance of milk and other dairy products with product composition, food safety and metrology standards.
The DSA1) serves as an objective organization which acts according to scientific information and functions independent of commercial interests that may affect the organization’s actions.
The DSA follows a strategic approach developed in 2010/2011 aimed at directing the DSA during the current and following (proposed) statutory levy periods. The approval of the strategic approach was the result of a comprehensive consultation process which was unanimously accepted by its members. Based on this strategic approach the DSA is progressively executing and maintain its projects in line with its primary goal which is to promote the improvement of dairy quality and safety in the interest of the industry and wellbeing of the consumer. Through the experiences gained, it is considered in the best interest of the DSA to continue within the framework of existing projects, allowing for improvement expansion where necessary.
The DSA through the acknowledgement of product compliance with compositional and food safety standards considers the risks associated with substandard products in the retail as very important in view of the extensive and prolonged harm it can cause to both the industry and the consumer. To this effect specific attention is given to ensure that all projects are aligned with the company’s primary goal.
Note: Compile from any sources.Terms of quality in white sugar
| No | Variable | Unit | Requirement | |||
|---|---|---|---|---|---|---|
| white crystal sugar 1 | white crystal sugar 2 | |||||
| 1 | Color | |||||
| a | Crystal Color | CT | 4.0-7.5 | 7.6-10.0 | ||
| b | Solution Color | IU | 81-200 | 201-301 | ||
| 2 | Major Types of Grain | mm | 0.8-1.2 | 0.8-1.2 | ||
| 3 | Drying Shrinkage | % | max 0.1 | max 0.1 | ||
Cassava is classified in three classes defined below:
“Extra”
Class Cassava in this class must be of superior quality. It must be characteristic of the variety and/orcommercial type. It must be free of defects, with the exception of very slight superficial defects, providedthese do not affect the general appearance of the produce, the quality, the keeping quality and presentation inthe package.
Class I
Cassava in this class must be of good quality. It must be characteristic of the variety and/orcommercial type. The following slight defects, however, may be allowed, provided these do not affect thegeneral appearance of the produce, the quality, the keeping quality and presentation in the package:- slight defects in shape;- scarring or healed damage, not exceeding 5% of the surface area;- scraped areas, not exceeding 10% of the surface area.The defects must not, in any case, affect the pulp of the produce.
Class II
This class includes cassava which does not qualify for inclusion in the higher classes, but satisfy theminimum requirements specified in Section 2.1 above. The following defects, however, may be allowed,provided the cassava retains its essential characteristics as regards the quality, the keeping quality andpresentation:- defects in shape;- scarring or healed damage, not exceeding 10% of the surface area;- scraped areas, not exceeding 20% of the surface area.The defects must not, in any case, affect the pulp of the produce.
(Source : CODEX STAN 238-2003)
Quality factors – general :
Maize shall be safe and suitable for human consumption. Maize shall be free from abnormal flavours, odours and living insects. Maize shall be free from filth in amounts which may represent a hazard to human health.
(Source : CODEX STAN 153-1985 )
Quality standards chili (Chili Sauce, Colombian Standard) requires maximum levels of sodium benzoate 1000 ppm (0.1 percent), potassium sorbate maximum of 0.125 percent and a combined maximum benzoate-sorbate 0.125 percent.
(Source: Koswara, 2009, eBookPangan.com)
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