A-A-20063C
3.3 Cooked product: When prepared as directed on the package, the cooked enriched egg noodles shall not break up during cooking and shall not adhere in a mass that cannot be separated with a fork or similar utensil.
3.3.1 Color: The enriched egg noodles shall possess a characteristic color.
3.3.2 Flavor and odor: When prepared as directed on the package, the cooked enriched egg noodles shall possess a characteristic flavor and odor. The cooked enriched egg noodles shall be free from objectionable flavor and odor (rancid, musty, bitter, sour, etc.).
3.3.3 Texture: When prepared as directed on the package, the enriched egg noodles shall possess a firm, but tender, not mushy or sticky texture.
3.4 Analytical requirements: Unless otherwise specified, analytical requirements for the enriched egg noodles shall be as follows:
Moisture - 13.00 percent maximum Ash 1/ - 1.38 percent maximum Protein (N x 5.7) 1/ - 13.00 percent minimum Egg solids 1/ 2/ - 5.50 percent minimum
1/ Percent ash and protein shall be calculated on a moisture-free basis.
2/ The Standard of Identity for Egg Noodles, 21 CFR 139.150, requires a minimum of 5.5 percent egg solids. Egg noodles shall contain not less than the following amounts of lipid phosphorus:
Egg noodles prepared with egg yolk solids - 0.120 percent
Egg noodles prepared with whole egg solids - 0.090 percent
3.4.1 Preparation of sample: The sample for moisture shall be prepared according to the Official Methods of Analysis of the AOAC International, Method 926.07. The sample for protein (N x 5.7) shall be prepared according to the Official Methods of Analysis of the AOAC International, Method 930.25. The sample for ash and egg solids shall be prepared according to the Official Methods of Analysis of the AOAC International, Method 926.06.
3
For Parts Inquires submit RFQ to Parts Hangar, Inc.
© Copyright 2015 Integrated Publishing, Inc.
A Service Disabled Veteran Owned Small Business