A-A-20088
February 25, 1983
COMMERCIAL ITEM DESCRIPTION
SOUP MIXES, LOW-SODIUM, BEEF- AND CHICKEN FLAVORED
The U.S. Department of Agriculture has authorized the use of this Commercial Item Description.
Salient characteristics.
Low-sodium beef- and low-sodium chicken-flavored soup mixes shall be formulated from combinations of dextrose, potassium chloride, onion, mono-ammonium glutamate, malto-dextrin, gelatin, autolyzed yeast, disodium inosinate or disodium guanylate. For beef-flavored soup mix, caramel color and beef flavor are added; while for chicken-flavored soup mix, chicken flavor, chicken fat and turmeric are added.
Finished product.
The finished product shall be uniformly blended, free flowing and possess a moisture content of not more than 2.5 percent. The finished product before reconstitution shall contain not more than 10 milligrams of sodium per 4 grams of product serving (6 fl OZ).
The product must dissolve readily when stirred and be of sufficient strength to yield 6 ounces of soup when 4 grams of finished product is mixed with 6 ounces of boiling water. The prepared product shall have a good flavor and odor and shall be free from metal, wood, dirt, glass, paint, insects, and insect pats or any other foreign material.
Chemical analyses. Chemical analyses shall be made in accordance with the following Official Methods of the Association of Official Analytical Chemists:
|
Test Finished Products |
Sources |
Method |
|
Moisture |
Chapter: Fruits and Fruit Products |
Moisture in dried fruits 1/ |
|
Sodium |
Chapter: Fish & Other Marine Products |
Sodium and Potassium 2/ Official Final Action |
l/ The pressure shall not exceed 50 mm of mercury during drying.
2/ Sodium may be analyzed using alternative methods such as Flame Photometry or Ion Selective Electrode method. In case of dispute as to test results, the test method cited above will govern.
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