A-A-20202 Bouillon Soup and Gravy BasesThis CID covers bouillon soup and gravy bases packed in commercially acceptable containers, suitable for use by Federal, State, local governments and other interested parties; and as a component of operational rations.

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A-A-20202B

Types, classes, styles, and flavor enhancers.

Type I        -   Beef flavor Type II       -   Chicken flavor Type III     -   Ham flavor

Type IV     -   Vegetable protein bouillon

Type V       -   Clam flavor Type VI     -   Lobster flavor Type VII    -   Fish flavor Type VIII  -   Crab flavor Type IX     -   Shrimp flavor

Class 1 -   Regular

Class 2 -   Low sodium (21 Code of Federal Regulations (CFR) § 101.61)

Class 3 -   Reduced sodium (21 CFR § 101.61)

Style A   -  Powdered Style B   -  Cubed Style C   -  Paste Style D   -  Granular

Flavor enhancer a  -  No added monosodium glutamate

Flavor enhancer b  -  Contains added monosodium glutamate

4.  MANUFACTURER'S/DISTRIBUTOR'S NOTES.  Manufacturer's/distributor's products shall meet the requirements of the:

-  Salient characteristics (Sec. 6).

-  Analytical requirements:  as specified by the purchaser (Sec. 7).

-  Manufacturer's/distributor's assurance (Sec. 8).

-  Regulatory requirements (Sec. 9).

-  Quality assurance provisions:  as specified by the purchaser (Sec. 10).

-  Packaging requirements other than commercial:  as specified by the purchaser (Sec. 11).

5.  DEFINITIONS.

5.1  Reduced Sodium.  In reference to 21 CFR § 101.61, reduced sodium means that the food contains at least 25 percent less sodium per reference amount than an appropriate reference food. (The reference food may not be "Low Sodium".)

5.2  Low Sodium.  In reference to 21 CFR § 101.61, low sodium is 140 mg or less per reference amount (and per 50 g if reference amount is 30 g or less or 2 tablespoons or less).

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