..2522 1 1 3 2 4 3 5 4 6 5 7 6 9 7 9 8

10 12 13

..2522 1 (..2522) 14 2 (..2522) 22 3 (..2522) 29 4 (..2522)

38

5 (..2522) 44 6 (..2522) 45 7 (..2525) 4 (..2522) 46 8 (..2525) 5 (..2522) 47 9 (..2526) 4 (..2522)

7 (..2525) 48

10 (..2526) 5 (..2522) 8 (. 2525)

50

11 (..2547) ..2522 51 12 (..2548) ..2522 52 ..2522 23 (..2522)

54

44 (..2523) 63 56 (..2524) 64 57 (..2524) 68 61 (..2524) 70 78 (..2527) 72 83 (..2527) 75 92 (..2528)

82

()

..2522 98 (..2529) 86 100 (..2529) 87 102 (..2529) () 89 113 (..2531) () 90 116 (..2531) ( 2) () 91 117 (..2532) () 92 121 (..2532) 95 135 (..2534) ( 2) 100 137 (..2534) ( 2) 101 144 (..2535) () 102 150 (..2536) 105 151 (..2536) 107 153 (..2537) () 108 156 (..2537)

109

157 (..2537) 116 158 (..2537) 123 ( 167) ..2538

127

( 168) ..2538

128

( 169) ..2538 129 ( 171) ..2539 ( 2) 130 ( 174) ..2539 132 ( 179) ..2540 ( 2) () 133 ( 182) ..2541 134 ( 184) ..2542 ( 2) 177 ( 191) ..2543 ( 189) ..2542 178 ( 193) ..2543 179 ( 194) ..2543 () 186 ( 195) ..2543 191 ( 196) ..2543 194 ( 197) ..2543 197 ( 198) ..2543 201 ( 199) ..2543 204 ( 200) ..2543 207 ( 201) ..2543 208

() ..2522 ( 202) ..2543 () 210 ( 203) ..2543 213 ( 204) ..2543 216 ( 205) ..2543 218 ( 206) ..2543 224

( 207) ..2543 () 226

( 208) ..2543 228

( 209) ..2543 232

( 210) ..2543 234

( 211) ..2543 237

( 213) ..2543 239

( 214) ..2543 () 248

( 215) ..2544 () 252

( 217) ..2544 ( 215) .2544 () 253

( 219) ..2544 ( 2) 254

( 220) ..2544 ( 3) 256

( 221) ..2544 264

( 222) ..2544 () 266

( 223) ..2544 269

( 224) ..2544 272

( 225) ..2544 () 274

( 226) ..2544 (Ghee) 276

( 227) ..2544 278

( 228) ..2544 281

( 229) ..2544 ( 162) ..2538 283

( 230) ..2544 ( 2) () 284

( 232) ..2544 14 (..2522) 285

( 233) ..2544 23 (..2522 )

286

( 234) ..2544 56 (..2524)

288

( 235) ..2544 57 (..2524)

289

() ..2522 ( 236) ..2544 290 ( 237) ..2544

291

( 238) ..2544 293 ( 239) ..2544 ( 193) ..2543 296 ( 243) ..2544 297 ( 244) ..2544

299

( 245) ..2544 300 ( 246) ..2544 ( 217) ..2544 () 301 ( 247) ..2544 ( 2) 302 ( 248) ..2544 ( 2)

() 303

( 251) ..2545

304

( 252) ..2545 ( 2) () 306 ( 253) ..2545 ( 3) () 307 ( 254) ..2545 ( 3) 308 ( 255) ..2545 310 ( 256) ..2545 ( 4) 311 ( 257) ..2545 ( 2) () 312 ( 259) ..2545 (Processing aid)

313

( 262) ..2545 () 315 ( 263) ..2545 317 ( 264) ..2545 318 ( 265) ..2545 () 319 ( 266) ..2545 () 332 ( 267) ..2545 () 336 ( 268) ..2546 339 ( 269) ..2546 340 ( 272) ..2546 () 341 ( 273) ..2546 ( 2) 342

() ..2522 ( 275) ..2546 ( 2) () 343 ( 276) ..2546 ( 2) 344 ( 277) ..2546 ( 2) 345 ( 280) ..2547 346 ( 281) ..2547 349 ( 282) ..2547 ( 2) () 353 ( 283) ..2547

354

( 284) ..2547 ( 5) 355 ( 285) ..2547 ( 4) 356 ( 286) ..2547

( 2) 357

( 287) ..2548 ( 3) 358 ( 288) ..2548 () 359 ( 289) ..2548 () 369 ( 290) ..2548 ( 3) ( 21

2557) 374

( 292) ..2548 () 375 ( 293) ..2548 376 ( 294) ..2548 380 ( 295) ..2548 382 ( 296) ..2549 387 ( 297) ..2549 () 390 ( 298) ..2549

396

( 299) ..2549 ( 2) 407 ( 300) ..2549

..2522 408

( 301) ..2549 ( 4) () 416 ( 303) ..2550 418 ( 305) ..2550 434 ( 307) ..2550

( 3) 436

() ..2522 ( 308) ..2550 ( 4) 437 ( 309) ..2550 ( 2) 438

- ..2522

439

( 310) ..2551

441

( 311) ..2551 () 442 ( 312) ..2551 () - ..2552(313) () 443 ..2552(314) () 453 ..2552 (315) 454 ..2553 (316) ( 6) 455 ..2553 (317) 456 ..2553 (318) ( 193) .. 2543

( 2) 458

..2553 (319) ( 220) .. 2544 459 ..2553 (320) ( 298) .. 2549 460 ..2553 (321) () 461 ..2553 (322) ( 2) 463 ..2553 (323) ( 2) 464 ..2553 (324) 465 ..2553 (325) 467 ..2553 (326) 478 ..2554 (327) ( 2) 479 ..2554 (328) ( 4) 480 ..2554 (329) ( 3) 481 ..2554 (330) ( 3) 482 ..2554 (331) ( 2) 483 ..2554 (332) ( 2) 484 ..2554 (333) 485 ..2554 (334) 488 ..2554 (335)

() 489

..2554 (336) ( 2) 490 ..2554 (337) 493

() ..2522 ..2554 (338)

..2554 () 523

..2554 (339) 524 ..2554 (340) () 530 ( 341) ..2555

() 531

( 342) ..2555

533

( 343) ..2555 ( 3) () 548 ( 344) ..2555 549 ( 345) ..2555 550 ( 346) ..2555 ( 2) 551 ( 347) ..2555 552 ( 348) ..2555 553 ( 349) ..2556

561

( 350) ..2556 622 ( 351) ..2556 647 ( 352) ..2556 652 ( 353) ..2556 655 ( 354) ..2556 660 ( 355) ..2556 663 ( 356) ..2556 668 ( 357) ..2556 ( 2) 673 ( 358) ..2556 674 ( 359) ..2556 675 ( 360) ..2556 682 ( 361) ..2556 ( 2) 690 ( 362) ..2556 691 ( 363) ..2556 ( 2) 692 ( 364) ..2556 695 ( 365) ..2556 702 ( 366) ..2556

704

( 367) ..2557 705 ( 368) ..2557 712 ( 369) .. 2558 713 ( 370) ..2557

719

(update 370) (..).....(1),(2)

1. ( 368) ..2557 712 2. (300) .. 2549

.. 2522

408 439

3.

3.1 (358) ..2556

(, , 2 (), , , 2 , ( 2, 2-- Stevia rebaudiana Bertoni , (Steviol glycosides) , ,

674

3.2 (263) ..2545 ( )

317

3.3 (264) ..2545 ()

318

3.4 (310) .. 2551

442

3.5 (344) .. 2555 ( (Melamine) ( (Cyanuric acid)

549

4.

4.1 (174) ..2539 ( , , , , , )

132

4.2 (345) ..2555

(, Cry 9C DNA Sequence)

550

(..).....(1),(2) 4.3 (296) ..2548 (

) ( ) , , , ,

387

5. 5.1 151 (..2536)

(247) ..2544 ( , , , , , , , , , , , )

107 302

6. 6.1 92 (..2528)

82

6.2 (295) ..2548 382 6.3 369 (..2558) 713

7. 7.1 (182) ..2541

(219) ..2544 134

254 7.2 (367) ..2557 705 7.3 (244) ..2544

299

7.4 (245) ..2544 300 7.5 (255) ..2545 310 7.6 (305) .. 2550

..2554 (336) 434

490 7.7 ( 365) ..2556 703 7.8 ( 366) .. 2556

705

(..).....(1),(2) 8.

8.1 (221) ..2544 264 8.2 ,

9.

9.1 (193) ..2543 (239) ..2544 ..2553 (318)

179 296 458

9.2 (220) ..2544 ..2553 (319)

( 3) 256 459

9.3 (298) .. 2549 ..2553 (320)

396 460

9.4 ..2553(325) 467 9.5 (342) .. 2555

533

9.6 (347) .. 2555 552 9.7 (349) .. 2556

561

10.

10.1 98 (..2529) (273) ..2546

86 342

10.2 ( ..2554 (334) (370) .. 2557

334 719

10.3 ..2554 (337) (361) .. 2556

493 690

10.4 (303) .. 2550 418 10.5 (268) ..2546

(299) .. 2549

339 407

10.6 (269) ..2546 340 10.7 ( 364) ..2556 695

11. 11.1 121 (..2532)

..2554 (331) 95

483 11.2 156 (..2537),

(167) ..2538, (286) ..2547 (307) .. 2550

109 127 357 437

11.3 157 (..2537), (168) ..2538, (171) ..2539, (287) ..2547 (308) .. 2550

116 128 130 358 438

11.4 158 (..2537) (169) ..2538

123 129

(..).....(1),(2) 11.5 (281) ..2547

(363) .. 2556 349

692 11.6 (359) ..2556 675 11.7 (360) ..2556 682

12.

12.1 (350) ..2556 622 12.2 (351) ..2556 (Flavoured Milk) 647 12.3 (352) ..2556 (Other Milk Products) 652 12.4 (353) ..2556 655 12.5 (354) ..2556 660 12.6 (355) ..2556 663 12.7 (356) ..2556 668 12.8 23 (.. 2522)

(233) ..2544

54 286

12.9 56 (.. 2524), (184) .. 2542 (234) ..2544

64 177 288

12.10 57 (.. 2524) 68 (235) ..2544 289

12.11 83 (..2527) ..2554 (327)

75 479

12.12 150 (..2536) 105 12.13 ..2554 (333) 485 12.14 (195) ..2543

..2554 (332) 191

484 12.15 (196) ..2543

(277) ..2546 ..2554 (329)

194 345 481

12.16 (197) ..2543 (276) ..2546 ..2554 (330)

197 344 482

12.17 (198) ..2543 201 12.18 (199) ..2543 204 12.19 (201) ..2543 208 12.20 ..2553 (317)

..2553 (322) 456

463 12.21 (203) ..2543

..2553 (323) 213

464 12.22 (204) ..2543 216 12.23 (205) ..2543 218 12.24 (206) ..2543 224 12.25 (348) ..2543 553 12.26 (208) ..2543 228

(..).....(1),(2)

12.27 (209) ..2543 232 12.28 (210) ..2543 234 12.29 (211) ..2543 237 12.30 (213) ..2543 239 12.31 (226) ..2544 (Ghee) 276 12.32 (227) ..2544 278 12.33 (236) ..2544 290 12.34 (314) ..2552 454 12.35 (280) ..2547 346 12.36 (283) ..2547

354

12.37 61 (..2524), 135 (..2534), (220) ..2544, (256) ..2545 (284) ..2547 (316) .. 2553

70 100 253 311 355 455

12.38 78 (.. 2527) 137 (..2534), (254) ..2545 (285) ..2547

72 101 308 356

12.39 (293) ..2548 (309) .. 2550

376 438

12.40 (294) ..2548 380 12.41 ..2553 (324) 465

13. 13.1 44 (..2523) 63 13.2 100 (..2529) 87 13.3 ..2553(325) 467 13.4 (200) ..2543 207 13.5 (223) ..2544 269 13.7 (224) ..2544 272

(228) ..2544 281 13.9 (237) ..2544

291

13.10 (238) ..2544 (357) .. 2556

* ( 2)

293 673

13.11 (243) ..2544 297 13.12 (251) ..2545

304

(..).....(1),(2) 14.

14.1 (229) ..2544 ( 162) ..2538 ( - )

283

14.2 (232) ..2544 14 (..2522) ( )

285

14.3 (259) ..2545 (Processing aid)

313

14.4 ..2553 (326) 478 14.5 ..2554 (339)

(346) .. 2555 524

551 14.6 ( 362) .. 2556 692

:

(1) = (...) 1-159 ( ) ... 160 -370 (2) = ( ) ... ( 312) .. 2551

.. 2522

.. 8 ..2522

34 ---------------------------------------------------

1 ..2522 2

3

(1) ..2507 (2) 49 18 ..2515

4

(1)

(2)

2

5

6

(1) (2)

(3) (1)

(4)

(5)

(6)

3

(7)

(8) (9)

(10)

1

7

8

(1) 6 (2) 19 (3) 39 (4) 44 (5) 46

9 10 9

(1) (2) (3) (4)

4

(5)

11

12 11

13

2

14

15

16 14 15 (1)

(2)

(1) (2)

5

17 14 15 16(1)

18 14 15 31

19

3

20 14 15

21

22

23

6

24 6

4

25 (1) (2) (3) (4)

26 (1) (2)

(3) (4) (5)

27 (1)

(2)

(3)

(4)

(5)

6(2) (3)

28 6(2) (3) 27(5)

7

29 25(4) (1) (2) (3)

30

(1)

(2)

(3) 26 27 28

()

()

5

31 14 15

32 6(1) 14 31

33 6(1) 15 31

8

34

35 31

(1) (2) (3) (4) (5) (6) (7)

36

37

39 38

39 27 38

40

41

42

(1) 41

(2)

9

6

43 (1)

(2)

(3) (4)

(5)

6(6)

44 43 26 27 28 25(4) 6(6)

45

7

46

26 27 28

10

26 27

14 15

8

47 6(4)(5) (9)

48 6(6)

49 6(7) 50 6(8)

51 6(10) 52 13

43

53 14 15

54 16(1) 16

55 20 21

56 22 23

11

57 24

58 25(1)

59 25(2)

60 25(3) 61 25(4)

62 30(1)

63 30(2)

64 31

65 31

66 34

67 36

68 38

69

39 70 40

71 41 72 42

73 48 50 58 59 60 61 69

12

74

75

76

77

78 14 15 . (96 .. 1 79 () 13 2522) --------------------------------------------------------------------------------------------------------------------------------

:

13

(1) 10,000 (2) 20,000 (3) 2,000 (4) 2,000 (5) 5,000 (6) 500 (7) 500 (8)

14

()

1 (..2522) ..2522

------------------------------------------------ 5 14 18 21 22

..2522 1

.1 .1 2 1

(1)

()

(2) (3)

() ()

()

3 .2 4

(1)

(2)

15

(3)

(4) (3)

(5)

(6)

(7)

(8)

(9)

() () () () () ()

(10) (9)

(11)

(12)

(13)

(14) (12) (13)

5 .3 .3

16

6 .4 .4

7 .5 .5

2

8

17 ..2522

(96 ..1 193 () 22 ..2522)-------------------------------------------------------------------------------------------------------------------------------- : 14 18 21

22 ..2522

17

..

()

.1

--------------------------------------

....

1. . .. .... ..... ../...//....

2. ()

... ..../..././.....././/....

3.

4. (1) 2 (2) 2 (3) 2 (4) (5)

(6) (7) (8)

().

18

.2

.... 14 ..2522

.... .../ . . /...../.. ... . /... / .. / ... .

31 .. ..

... ..

1 2 31 .. 31 .() ().. .. .// .// 3 4 31 .. 31 .() ().. .. .// .//

19

..

()

.3

---------------------------------

....

.... ... ....... ... ./..../../. ..

.. ()

./....//... . ........

(1) (2)

() ..

20

..

()

.4

---------------------------------

....

.... ... ....... ... ./..../../. ..

.. .. ()

./....//....

() ..

--------------------------------------------------------------------------------------------------------------------------------- : 1.

2.

21

..

()

.5

....

.... ... ....... ... ./..../../. ..

(1) .. (1) .. ()

./....//.... .. /.... /. /.... .

(1) 2 (2) 2 (3) 2 (4) (5)

() ..

--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

(1)

22

()

2 (..2522)

..2522

---------------------------------------------

5 15 18 21 22

..2522

1 .6

.6

2 1

(1)

()

(2)

(3)

()

()

3 .7

4

(1)

(2)

(3)

5

.8 .8

23

6

.9 .9

""

7

.10 .10

2

8

17 ..2522

(96 .. 8 193 () 22 ..2522)

---------------------------------------------------------------------------------------------------------------------------------

: 15 18 21

22 ..2522

24

..

()

.6

------------------------------------------

....

1. .... ... ....... ... ./..../../. ..

2. .... ()

. ../....//... .. / .. / . /.. .

3.

4. (1) () 2 (2)

2 (3) 2 (4) (5)

(6) (7) (8)

() ..

25

.7

.... 15 ..2522

.... .../ . . /...../.. ... . /... / .. / ... .

31 .. ..

... ..

1 2 31 .. 31 .() ().. .. .// .// 3 4 31 .. 31 .() ().. .. .// .//

26

..

()

.8

....

.... ... ....... ... ./..../../. ..

. ... . .. ()

./....//... . . . .

(1) (2)

() ..

27

..

()

.9

....

.... ... ....... ... ./..../../. ..

. ... . .. ()

./....//...

.

() ..

--------------------------------------------------------------------------------------------------------------------------------- : 1.

2.

28

..

()

.10

....

.... ... ....... ... ./..../../. ..

(1) .. ..... (1) ()

.. ./.... / /... ./.... / / .. . .

(1) () 2 (2)

2 (3) 2 (4) (5) (

)

() ..

---------------------------------------------------------------------------------------------------------------------------------(1) :

29

()

3 (..2522) ..2522

---------------------------------------- 5 16 ..2522

1

(1) .11 (2) .12

2 (1) .13 (2) .14

3

(1) .15 .15

(2) .16 .16

4 3 .15 .16 5

17 ..2522

(96 ..12 193 () 22 ..2522)--------------------------------------------------------------------------------------------------------------------------------- : 16

..2522 14 15 ..2522

30

..

()

.11

....

.... ... ....... ... ./..../../. ..

.. ()

. ./...... / /...

(1) (2) ..(3) .. .(4) ..

() ..

31

..

()

.12

....

.... ... ....... ... ./..../../. ..

.... .... ()

... ./...... / /...

(1) (2) ..(3) .. .(4) ..

() ..

32

.13

---------------------------------------

.... 16(1) ..2522

.... .../ . . /...../.. ...

.. ...

... ..

33

.14

---------------------------------------

....

16(1) ..2522

.... ...

/ . . /.....

/.. ...

..

.

...

..

34

..

()

.15

.

...

.... ...

....... ...

./....

/../.

..

.

...... .... ()

... ..

/...... /

/....

.

(1)

(2)

(1)

(2) ()

(3) 1

() ..

35

.

.

-----------------------------------------------------------------------------------------------------------

:

36

..

()

.16

.

...

.... ...

....... ...

./....

/../.

..

.

...... .... ()

...

/...... /

/....

.

(1)

(2)

(1)

(2) ()

(3) 1

() ..

37

.

.

-----------------------------------------------------------------------------------------------------------

:

38

()

4 (..2522) ..2522

----------------------------------------- 5 22 31 36

..2522 1

.17 .17

1 1 7 (..2525) 1

1 9 (..2526)

2 .18 2 2 7 (..2525) 9

(..2526)

3 .19

3 3 9 (..2526)

4 .20 .20

5

17 ..2522

(96 ..15 193 () 22 ..2522)--------------------------------------------------------------------------------------------------------------------------------- : 22 31 36

..2522

39

..

()

.17

----------------------------------

..

..

..()

..

.

..

/.

. / . / ...

. .. .

40

..

..

../..

....../..

/. .

. . ...

.

(1) 4

(2) 1

(3) 4 ()

(4) 4

(5) 4

() ..

41

.18

---------------------------------------

.

. ()

. ()

/ ... .... /..... /...... .. .. .... .. .. / .. .. ../ / . .

...

..

42

.19

.

...

.... ...

....... ...

./....

/../.

.. ..

()

. .

/.........

/../....

..

() ..

43

..

()

.20

.

...

.... ...

....... ...

./....

/../.

..

..

.. .

/......

/ /...

.

..

() ..

---------------------------------------------------------------------------------------------------------------------------------

: 1.

2.

44

()

5 (..2522) ..2522

----------------------------------------- 5 ..2522

(1)

3,000

(2) 5,000

(3) 6,000

(4) 7,000

(5) 8,000

(6) 10,000

(7) 15,000 (8) 2,000 (9)

2,000 (10) 5,000

(10) 8 (..2525)

10 (..2526)

(11) 500 (12) 500 (13)

17 ..2522

(96 ..18 193 () 22 ..2522)--------------------------------------------------------------------------------------------------------------------------------- : 5 ..2522

45

.. .. ...

..2522

..

()

6 (..2522) ..2522

---------------------------------------- 5 45 ..2522

17 ..2522

(96 ..22 193 () 22 ..2522)--------------------------------------------------------------------------------------------------------------------------------- : 45 ..2522

6 (..2522) ..2522

--------------------------------()()

..2522

6 .

..//. ..//.

9.5 .

()

3x4 .

6 .

9.5 . :-

46

()

7 (..2525)

..2522

-------------------------------------------------

5 31 ..2522

1 1 4 (..2522)

..2522

1

.17/1 .17/1

1 1 9 (..2526)

2 2 4 (..2522)

..2522

2 1 .18

1 .18/1

2 2 9 (..2526)

19 ..2525

.

(99 ..39 41 23 ..2525) 9 (..2526)

--------------------------------------------------------------------------------------------------------------------------------- :

31

..2522

47

()

8 (..2525)

..2522

----------------------------------------------

5 ..2522

(10) 5 (..2522)

..2522

(10)

() .18 5,000

() .18/1 500 (10) 10 (..2526)

19 ..2525

.

(99 ..42 41 23 ..2525)

--------------------------------------------------------------------------------------------------------------------------------- :

5 (..2522) ..2522

48

()

9 (..2526) ..2522

------------------------------------------- 5 31 36

..2522 1 1 4 (..2522)

..2522 7 (..2525) ..2522

2 2 4 (..2522) ..2522 7 (..2525) ..2522

2 1 .18

3 3 4 (..2522) ..2522

3

22 ..2526

(100 ..1 134 () 18 ..2526)--------------------------------------------------------------------------------------------------------------------------------- :

4 (..2522) ..2522

7 (..2525) ..2522

49

.18

---------------------------------------

.

. ()

. ()

/ ... .... /..... /...... .. .. .... .. .. / .. .. ../ / . .

...

..

50

()

10 (..2526) ..2522

---------------------------------------------- 5 ..2522

(10) 5 (..2522)

..2522 8 (..2525) ..2522

(10) 5,000 22 ..2526

(100 ..4 134 () 18 ..2526)--------------------------------------------------------------------------------------------------------------------------------- :

5 (..2522)

..2522 8 (..2525)

..2522

51

()

11 (..2547) ..2522

----------------------------------------

5 15 ..2522 29 35 39 48 50

4/1 2 (..2522) ..2522

4/1 4

19 ..2547

()

( )

( 121 33 . 25 ..2547)--------------------------------------------------------------------------------------------------------------------------------- :

52

()

12 (..2548)

..2522

-----------------------------------------

5 14 18 21

..2522

29 35 39 48 50

1 2/1 1 (..2522)

..2522

2/1 1

6(7)

2 5 1 (..2522)

..2522

6(7) 2/1

3 7 1 (..2522)

..2522

2 2/1

53

4 8 1 (..2522)

..2522

8

(1)

(2)

22 ..2548

()

( )

( 122 81 . 15 ..2548)

54

()

23 (..2522)

----------------------------------------------

5 6(1)(2)(4)(5)(6)(7) (10) ..2522

1 (1)

2 (1)

(2)

(2)

3

4

(1) (Acid Value) 1 () 4.0 () 0.6

(2) (Peroxide Value) 1 10

(3) (Saponification Value) 1 187 196

(4) (Iodine Value, Wijs) 80 106(5) (Relative Density) 30/30 0.909 0.913

--------------------------------------------------------------

(1) 1 23 (..2522) 1 ( 233)

..2544 23 (..2522)

(118 .. 82 . ( ) 22 ..2544) (2)

2 2 23 (..2522) 2

( 233) ..2544 23 (..2522)

(118 .. 82 . ( ) 22 ..2544)

55

(6) (Refractive Index) 40 1.460 1.465(7) (Water and Volatile Matter) 105

0.2 (8) (Soap Content) 0.005 (9) (Unsaponifiable Matter) 1

(10) (Insoluble Impurities) 0.05 (11) (12)

5

(1) (Acid Value) 1 () 4.0

() 0.6

() 1.0

() 1.0

(2) 4(2)(7)(8)(10) (12)

6 (Food Additives) (Contaminants)

7 (3)

8 (3)

(1) (2)

.. .. 5

(3) 3 (2)

(4)

9 4 5 6 7 8 1 --------------------------------------------------------------

(3) 7 8 23 (..2522) 3 4

( 233) ..2544 23 (..2522) (118 .. 82 . ( ) 22 ..2544)

56

10 23 (..2522) 13 ..2522 (4)

11 2 2 (4)

13 ..2522

(96 ..24 163 ( ) 21 ..2522)

--------------------------------------------------------------

(4) 10 11 23 (..2522) 5

( 233) ..2544 23 (..2522) (118 .. 82 . ( ) 22 ..2544)

(F

ood

Addi

tives

)

1.)

-

(bet

a-ca

rote

ne)

-

)

(a

nnat

to)

-

)

(cur

cum

in)-

)

(c

anth

axan

thine

)-

)

-

-8-

(bet

a-ap

o-8-

caro

tena

l)-

(c

olour

) :

)

-

-8-

(m

ethy

l and

eth

yl es

ter o

f bet

a-ap

o-

8-ca

rote

noic

acid

)

-

2.

(Flav

ours

) :

58

3.

(em

ulsifie

rs)

)

(m

ono

and

digl

ycer

ides

of f

atty

acid

)

2

)

(m

ono

and

digl

ycer

ides

of f

atty

acid

)

(a

cetic

)

(tar

taric

)

(citr

ic)

(ace

tyl ta

rtaric

)

(la

ctic)

2

2

()

()

2

)

(lecit

hins a

nd

com

pone

nts o

f com

mer

cial le

cithin

)

2

)

(poly

glyc

erol

este

rs o

f fat

ty ac

id)

2

)

(este

rs o

f fat

ty ac

id w

ith p

olyalc

ohols

oth

er th

an

glyc

erol)

2

59

(s

orbi

tan

mon

opalm

itate

)

(sor

bita

n m

onos

tear

ate)

(s

orbi

tan

triste

arat

e)

2

)

(1

,2-

prop

ylene

glyc

ol es

ters

of f

atty

acid

)2

)

(su

cros

e este

rs of

fatty

acid)

inclu

ding

sucr

oglyc

eride

)2

)

(ste

aryl

lactyl

ic ac

id a

nd its

calc

ium sa

lts)

2

)

(poly

glyc

erol

este

rs o

f inte

reste

rified

ricino

leic

acid

)

2

)

(20)

(p

olyox

yeth

ylene

(20)

sorb

itan

mon

oolea

te)

2

)

(20)

(p

olyox

yeth

ylene

(20)

sorb

itan

mon

oste

arat

e)2

60

4.

(a

nti o

xidan

ts))

(p

ropy

l, oct

ylan

d do

decy

l gall

ates

)0.

01

0.01

)

(but

ylate

d hy

drox

ytolue

ne, B

HT)

(b

utyla

ted

hydr

oxya

nisole

, BHA

)

0.02

0.

02

)

(gall

ates

)

B

HA

B

HT

0.02

0

.01

)

(a

scor

byl p

almita

te)

0.02

)

(a

scor

byl s

tear

ate)

0.02

(

)

()

0.

02

)

(n

atur

al an

d sy

nthe

tic to

coph

erols

)0.

02

)

(d

ilaur

yl th

iodip

ropi

onat

e)0.

02

61

5.

(ant

ioxid

ant s

yner

gists

)

)

(citr

ic ac

id a

nd so

dium

citr

ate)

-

)

(isop

ropy

l citr

ate)

0.01

(

) ()

()

0.01

)

(p

hosp

horic

acid

)0.

01

)

(mon

oglyc

erid

e cit

rate

)0.

01

6.

(ant

ifoam

ing a

gent

s)

(dim

ethy

l poly

silox

ane)

(s

ilicon

diox

ide)

0.00

1

7.

(cry

stalliz

ation

inhib

itors

)

(o

xyste

arin)

0.12

5

62

(Con

tam

inant

s)

1.

(mine

ral o

il)

2.

:

5.

0

2.5

3.

:

0.4

0.1

4.

0.1

5.

0.

1

6.

(a

flato

xin)

20

1

(

20

)

7.

(cyc

lopro

peno

id fa

tty a

cid)

0

.4

63

()

44 (..2523)

----------------------------------------------- 5 6 (10) ..2522

1 2

5

3

12 ..2523

(96 ..15 11 ( ) 28 ..2523)

64

()

56 (..2524)

----------------------------------------------- 5 6(1)(2)(4)(5)(7) (10)

..2522 1

(Elaeis guineensis) (1)

(2)

2 (1) (Palm oil)(2) (Palm olein)(3) (Palm stearin)(4) (Palm kernel oil)(5) (Palm kernel olein)(6) (Palm kernel stearin)

3 (1)

(2)

(3)

(3)

4 2(1)(2) (3)

(1) (Acid value) 10 1 0.6 1

(2) (Peroxide value) 10 1 --------------------------------------------------------------

(1) 1 56 (..2524) 1

( 234) ..2544 56 (..2524) (118 .. 82 .( ) 22 ..2544)

(2) 2 1 56 (..2524) 1

( 184) ..2542 ( 2) (116 .. 41 . ( ) 25 ..2542)(3)

2 3 56 (..2524) 2 ( 234) ..2544 2544 56 (..2524) (118 .. 82 . ( ) 22 ..2544)

65

(3) (Gas Liquid Chromatography G L C)

(Lauric acid) 1.2 (Myristic acid) 0.5 5.9 (Palmitic acid) 32 59 (Palmitoleic acid) 0.6 (Stearic acid) 1.5 8.0 (Oleic acid) 27 52.0 (Linoleic acid) 5.0 14 (Linolenic acid) 1.5 (Arachidic acid) 1.0

(4) (Saponification value) 190 209 1

(5) (Iodine value, Wijs) () 50 - 56 () 55 () 48

(6) (Unsaponifiable matter) 1.2 (7) (Volatile matter) 105

0.2 (8) (Soap content) 0.005 (9)

(10) (Insoluble impurities) 0.05 (11) - 500

1 2,000 1

(12) (13) 3(3)

(3)(4)(5)(6)(9) (11)

5 2(4)(5) (6)

(1) (Acid value) 0.6 1

(2) (Peroxide value) 10 1

66

(3) (Gas Liquid Chromatography) G L C)

(Caproic acid) 0.5 (Caprylic acid) 2.4 6.2 (Capric acid) 2.6 7.0 (Lauric acid) 41 55 (Myristic acid) 14 20 (Palmitic acid) 6.5 11 (Stearic acid) 1.3 3.5 (Oleic acid) 10 23 (Linoleic acid) 0.7 5.4

(4) (Saponification value) 230 254 1

(5) (Iodine value, Wijs) 13 23

(6) (Unsaponifiable matter) 1 (7) (Volatile matter) 105 0.2

(8) (Soap content) 0.005 (9)

(10) (Insoluble impurities) 0.05 (11) (12) 3(3)

(3)(4)(5)(6) (9)

6 (Food additives) (Contaminants)

7 (4)

8

9 --------------------------------------------------------------

(4) 7 56 (..2524) 2 ( 184)

..2542 ( 2) (116 .. 41 . ( ) 25 ..2542)

67

10 56 (..2524) 20 ..2524 (5)

11 2 2 (5)

22 (..2522) 2(1)(2) (3) 2(4)(5) (6)

20 ..2524

(98 ..825 46 () 24 ..2524)

--------------------------------------------------------------

(5) 10 11 56 (..2524) 3

( 234) ..2544 56 (..2524) (118 ..

82 . ( ) 22 ..2544)

68

()

57 (..2524)

----------------------------------------------- 5 6 (1)(2)(4)(5)(7) (10)

..2522 1

(Cocos nucifera) (1)

2 (1)

(2)

(3)

(2)

3

(1) (Acid value) 4.0 1 0.6 1

(2) (Peroxide value) 10.0 1

(3) (Gas Liquid Chromatography G L C)

(Caproic acid) 1.2 (Caprylic acid) 3.4 15 (Capric acid) 3.2 15 (Lauric acid) 41 56 (Myristic acid) 13 23 (Palmitic acid) 4.2 12 (Stearic acid) 1.0 4.7 (Oleic acid) 3.4 12 (Linoleic acid) 0.9 3.7

(4) (Saponification value) 248 265 1 --------------------------------------------------------------

(1) 1 ( 57) ..2524 1 ( 235) ..2544 57 (..2524) (118 .. 82 . ( ) 22 ..2544)

(2) 2 2 ( 57) ..2524 2 ( 235) ..2544 57 (..2524) (118 .. 82 . ( ) 22 ..2544)

69

(5) (Iodine value, Wijs) 6 11(6) (Unsaponifiable matter) 1.5 (7) (Volatile matter) 105 0.2

(8) (Soap content) 0.005 (9)

(10) (Insoluble impurities) 0.05 (11) (12) 2(3)

(3)(4)(5)(6) (9)

4 (Food additives) (Contaminants)

5 3 4 "" 1

6

7

8 57 (..2524) 20 ..2524 (3)

9 2 2 (3)

22 (..2522)

20 ..2524

(98 ..823 46 () 24 ..2524)--------------------------------------------------------------

(3) 8 9 ( 57) ..2524 3 ( 235) ..2544 57 (..2524) (118 .. 82 . ( ) 22 ..2544)

70

()

61 (..2524) -----------------------------------------------

5 6 (1)(2) (6) ..2522

1 (1) 20 (..2522)

13 ..2522

(2) 50 (..2523) 20 (..2522) 18 ..2523

2 (1) 3

(1) () 20 () () 5.0 () - 6.5 8.5

(2) () (Total Solid) 500.0 1 () 100.0

1 () 0.05 1 () 1.0 1 () 0.005 1 (2)

() 250.0 1 () 0.05 1 () 1.0 1 () 0.3 1 (3) () 0.05 1 (3)

() 0.05 1 () 0.002 1 () 4.0 1 () 0.001 1 () 0.01 1

--------------------------------------------------------------

(1) 2 ( 61) ..2524 1

( 284) ..2547 ( 5) (122 .. 9 ( ) 31 ..2548)

(2) () 3(2) ( 61) ..2524 1 135 (..2534) ( 2) (107 ..3041 61 () 2 ..2534)

71

() 0.05 1 () 250.0 1 () 5.0 1 () 0.7 1 (6) () 0.2 1 (4) () (Alkylbenzene Sulfonate) 0.2 1 (4) () 0.1 1 (4)

(3) () 2.2 100

(Most Probable Number) () . ()

4

(1)

(2) (1) (1) (2)

5

3(11) ( 194) ..2543 19 ..2543 (5)

20 (..2522) 13 2522 50 (..2523) 20 (..2522) 18 ..2523

7 ..2524

.

(98 .. 52 157 ( ) 24 ..2524) --------------------------------------------------------------

(4) () () () 3 (2) ( 61) ..2524 3

135 (..2534) ( 2) (107 ..3041 61 () 2 ..2534)

(5) 5 ( 61) ..2524 1 ( 256) ..2545 ( 4) (119 .. 54 . ( ) 18 ..2545)

(6) () (2) 3 ( 61) ..2524 1 ( 6) (127 .. 67 . ( ) 27 ..2553)

72

()

78 (..2527)

----------------------------------------------- 5 6(1)(2)(6)(7) (10)

..2522 1 19 (..2522)

13 ..2522

2 (1)

3

(1) () 20 () () 5.0 () - 6.5 8.5

(2) () (Total Solid) 500.0 1 () 100.0

1 () 0.05 1 () 1.0 1 () 0.005 1 (2)

() 250.0 1 () 0.05 1 () 1.0 1 () 0.3 1 (3)

() 0.05 1 (3)

() 0.05 1 () 0.002 1 () 4.0 1 () 0.001 1 () 0.01 1 () 0.05 1 () 250.0 1 () 5.0 1

-------------------------------------------------------------- (1)

2 78 ..2527 1 ( 285) ..2547 ( 4) (122 .. 9 . ( ) 31 ..2548)

(2) () (2) 3 78 ..2527 1 137

(..2534) (108 ..4914 94 28 ..2534) (3)

() () (2) 3 78 ..2527 2 137 ( 2) (..2534) (108 ..4914 94 28 ..2534)

73

() 1.5 1 () 0.5 1 () 0.2 1 (4)

() (Alkylbenzene Sulfonate) 0.2 1 (4)

() 0.1 1 (4)

(3) () 2.2 100

(Most Probable Number)() . (Escherichia coli)()

4 3

5 3

6

7

8 3

5 6 7

9

10

11 3

(1) (2) (3)

12 3

(1) (2) (3)

(4)

(1)(2) (3)--------------------------------------------------------------

(4) ()() () (2) 3 78 ..2527 3

137 (..2534) (2) (108 ..4914 94 28 ..2534)

74

13 (5)

(1) 3 5 ( 194) ..2543 19 ..2543 ( 252) ..2545 ( 2) 30 ..2545

(2)

(2.1) ()(2.2) (2.3) (2.4)

(2.5) (3)

(3.1) ()(3.2)

(3.3)

19 (..2522) 13 ..2522

16 ..2527

(101 ..9 23 ( ) 22 ..2527)--------------------------------------------------------------

(5) 13 78 ..2527 1

( 254) ..2545 ( 3) (119 .. 54 . 18 ..2545)

()

83 (..2527)

----------------------------------------------- 5 6(3)(4)(5)(6) (10)

..2522 1 (chocolate) 2 1

(1) (cocoa nib) (cocoa mass) (cocoa presscake) (cocoa powder) (cocoa butter) / 9

() (1) 4

() (2) 4

() (3) 4

() (4) 4

() (5) 4

() (6) 4

() (7) 4

() (8) 4

() (9) 4

() (10) 4

() (11) 4

() (12) 4

() (13) 4

() (14) 4

(2) (1)() () 10

(3) (composite chocolate) (1)() () (2)

(4) (filled chocolate) (1)() () (2) (3)

(5) (white chocolate) (cocoa butter) / 9

3 2 (1) (2) (3)

(4) 100 1 (1) Bacteriological Analytical

Manual (BAM) Online. U. S. Food and Drug Administration (updated version) (or equivalent method)

(5) (6) 2(1) 2(2) 2(5) (7)

() 0.5 1 2(1)() ()

2(2) 2(5) 1 1 2(1)() 2(3)

2(4) ()

15 1 2(1)() () 2(2) 2(5)

20 1 2(3) 2(4) 30 1 2(1)()

() 1 1

2 1 --------------------------------------------------------------

(5) 3 (4) 83 ..2527 1

( 2) (128 .. 41 . 7 ..2554)

75

4 2(1) 3

(Fat-Free Cocoa Solids)

(Total Cocoa

Solids)

()

(1) 50 58 () () () () () (2) 18 14 35 () () () (3) 31 2.5 35 () () () (4) 18 12 30 () () () (5) () 2.5 25 3.5 10.5 25 55 (6) () 2.5 25 3.5 10.5 31 55 (7) () 2.5 20 5 15 25 55 (8) () 2.5 25 0.5 14 25 55 (9) () 2.5 25 0.5 14 31 55 (10) () 2.5 25 7 3 14 25 55 (11) 12 14 32 () () () (12) 12 14 32 () () () (13) () 2.5 20 3.5 10.5 12 66 (14) () 2.5 20 3.5 10.5 12 66

() () 9(2) ()

5 2(2) 3 (1) (10) 4

(1) 1.5 0.5

(2)

6 2(3) 3 (1) (10) 4

(1) 2(1)() () 60 (2) (3)

() 40

() 30

()

7 2(4) 3 (1) (10) 4

(1) 2(1)() () 2(2) 2(3) 40

(2)

76

8 2(5) 3

(1) 20 (2) 3.5 (3) 10.5

(4) 55

9 2(1) 2(2) 2(5) (1) (2)

5 () 2(1)()()()()() () () 2(5)

10 2

( 1 )

1. (emulsifier)

()

15,000 2(1) 2(2) 2(5)

() . 5,000

2(1) () ()

10,000

2(1) () () 2(5)

()

7,000 2(1) () () 2(5)

() 5,000 2(1) () () 2(5)

() 10,000 () 10,000 () (20)

10,000

() () 15,000

2. () 2(1) 2(2) 2(5)

() ()

77

11 2

12 2 68 (..2525) 29 2525 3 12 14

13 2

(1) (2)

(3) () () ()

(4)

(5)

(6) (7) 35

(3)(4)(6) (7) 14

15 2(1)

(1) 2(1)() (2) 2(1)() (3) 2(1)()

16 (dark couverture chocolate)

(4) 2(1)()

78

(5) 2(1)() (6) 2(1)() (7)

2(1)() (8) 2(1)() (9) 2(1)()

(10) 2(1)() (11) 2(1)() (12) 2(1)() (13) 2(1)() (14) 2(1)()

16 2(2)

(1) ()

(2) ()

17 2(3)

18 2(4) .. ()

19 2(5)

20 2(1) 2(2) 2(3) 2(4) 15 16 17 18 ..% ( ) 5

21 (assorted chocolate)

22 2

23

79

24

25 (1)

(2)

15 ..2527

(101 ..1 184 ( ) 12 ..2527)

82

()

92 (..2528)

-----------------------------------------------

5 6(6) (9) ..2522

1 (1) 7 (..2522)

24 ..2522

(2) 8 (..2522) 24 ..2522

(3) 17 (..2522) 13 ..2522

2 (1)

(2)

(3)

3

(1) 25

(2) (1) 25

() 1.1 () 1.1

(3) 12

(4)

83

4 (1) (2)

7 8(3)

(4) (5)

5 (1)

6 4 (Association of Official Analytical Chemists) 13 ..1980 25.031 25.034 ..1983 66 3 610 619 2

7

8

19 ..2528

( 102 117 2 ..2528)

--------------------------------------------------------------

(1) 5 92 (..2528) 1

111 (..2531)

(105 .. 2360 46 . 24 ..2531) ( 295)

..2548 (123 .. 1 . ( )

6 ..2549)

84

1 92 (..2528)

( 1 )

(P

olyvin

yl ch

lorid

e)

(Poly

ethy

lene

Polyp

ropy

lene)

(Poly

styre

ne)

(Poly

vinyli

dene

chlor

ide)

(P

olyet

hylen

e te

raph

thala

te)

(M

elam

ine)

() 100 100 100 100 100 - 20 - 20() 100 100 100 100 100 - - - -() - - - 100 - - - - -() (Dibutyltin Compound) 100 - - - - - - - -() (Cresyl phosphate) 1,000 - - - - - - - -() 1 - - - - - - - -() (Vinylidene Chloride) - - - 6 - - - - -() (Volatile substances) (Toluene) (Ethyl benzene) - - 5,000 - - - - - 1,500

(Isopropyl benzene) (n-propyl benzene) (Styrene) - - (2,000)** - - - - - -() (Phenol) - - - - - 30 - * -() (Formaldehyde) - - - - - 4 - * -() (Antimony) - - - - 0.05 - - - -() (Germanium) - - - - 0.1 - - - -() () 1 1 1 1 1 1 1 1* -() (KMnO2 Reducing Substance) 10 10 10 10 10 10 5 10* 5() (- 5) 30 30 30 30 30 - 15 30* 15() 4 (-

5)30 30 30 30 30 30 15 30* 15

() 20 () 30 30 30 30 30 - 15 30* 15() (n-heptane) ( ) 150 150

(30)**240 30 30 - 15 30* 15

() - - - - - - 2 - 2() (Extracts by n-Hesane) - - - - - - 26,000 - -() - - - - - - 113,000 - - * - ( )** 100

85

2 92 (..2528)

()

()

7 0.7 5.0 0.5 2.5 0.25 2.5 0.25 5.0 0.5

86

()

98 (..2529) -----------------------------------------------

5 6(3) ..2522

1 80 (..2527) 17 ..2527

2

3

4

(1) () 250 1 () 100 1 () 20 1 () 1 1

() (Inorganic Arsenic) 2 1

(Total Arsenic) 2 1 (1)

() 0.5 1 0.02 1

(2) 20 1 (3)

5

21 ..2529

( 103 23 16 ..2529)--------------------------------------------------------------

(1) 4(1)() 4 ( 98) ... 2529 1

( 273) ..2546 ( 2) (120 .. 77 . 16 ..2546)

87

()

100 (..2529)

----------------------------------------------- 5 6(10) ..2522

1 2

10 20

3 68 (..2525) 29 ..2525 3

4

(1) (2) ()(3) (4)

(5)

(6) () ()

88

(7) (8) ""

"" ""

(9) ()(10) ()(11) ()(12) "" "" (13) "" "" "" "" "" (14) "" (15) "" 5

5 (1)

(2)

10 ..2529

( 103 81 13 ..2529)

89

()

102 (..2529) -----------------------------------------------

26 2529

5 6(3) ..2522

1

2 1 -137 (Cs-137)

(1) 7 (Bq/L) (2) 21 (Bq/Kg) (3) 6 (Bq/Kg)

3 1 -137 (Cs-137) (1)

(1) (2)

18 ..2529

(103 ..41 203 ( ) 19 ..2529)

--------------------------------------------------------------

(1) 3 ( 102) ..2529 1

116 (..2531) ( 2) (105 ..5 240 31 ..2531)

90

()

113 (..2531)

-----------------------------------------------

5 6(1)(2)(4)(5) (10)

..2522 1 2

(1) 98 (2) 1 105 (3) () 10 1 (4) 30 1 (5) (Cyclohexylamine) 100 1

3

4

7 ..2531

(105 ..3869 80 17 ..2531)

91

()

116 (..2531) ( 2)

------------------------------------------

5 6(3) ..2522

1 3 102 (..2529)

18 ..2529 " 3 1

-137 (Cs-137)

(1) (2)

"

22 ..2531

(105 ..5 240 31 ..2531)

92

()

117 (..2532)

------------------------------------------ 5 6(6) ..2522

1

2 (1) (2) (3)

1

(4) 3

(1) (2) (3)

1

(4) 2

4

15 ..2532

(106 ..1541 32 () 28 ..2532)

93

1 117 (..2532)

1

( 1 )

() 20() 20 2

( 1

)() () 1() 5() (

- 5)15

() (- 5)

15

94

2 117 (..2532)

1

( 1 )

() 10() 10() 0.01 2

( 1 )

() 5() 4() 1() () 1() 40(106 ..1541 32 28 ..2532)

95

()

121 (..2532)

------------------------------------------

5 6(1)(2)(4)(5)(6) (10)

..2522 1

90 (..2528)

2 2

(1) 1 1

(2) () ()

62 (..2524) 7 ..2524

3 2 (1) (2) 8 (3)

(4) (1) (4.1) 1 1

(4.2) 10 1

(4.3) 100 1

Bacteriological Analytical Manual (BAM) Online. U. S. Food and Drug Administration (updated version) (or equivalent method) --------------------------------------------------------------

(1) 3 (4) 121 ..2532 1

( 2) (128 .. 41 . 7 ..2554)

96

(5)

(6)

4 2(1)

3

(1) 200-400 (836-1672 ) 1

(2) 20 50

(3)

()

(Protein Efficiency Ratio, PER)

85

() (Essential amino acid)

(4) 30

3

(5) / (Sugar

alcohol) 30

(6) 1,000 (4,180 )

() 5,000 -

(-carotine)

() 30

() 60

() 1 1.5

() 2 1.7

() 20

() 6 2

() 12 6

() 0.4

() 0.3

() 10

97

(7) 1,000 (4,180 )

() 1

() 1

() 18

() 150

() 400

() 2

() 15

() 1.2

() 2

() 1

5 2(2)() 3

(1)

(2) 66 2/3

(3)

6 2(2)() 3

(1) 40 (167.2 )

(Specified serving)

(2)

7 2 3

8

9

68 (..2525) 29 ..2525

95 (..2528) ( 2) 30

..2528

98

10 2(1)

(1) ""

3

(2) "

" 5

(3) ""

(4) (non nutritive

ingredient)

(5) 1

(6) " 800 (3,344 )"

(7)

11 2(2)()

(1) ""

3

(2) ""

5

(3) "

" 5

(4) ""

(5)

(6)

(7)

12 2(2)()

(1) ""

3

99

(2) ""

5

(3) "

" 5

(4) ""

(5)

(6)

(7)

13 2

(1) ""

3

(2) ""

(3)

(4)

23 ..2532

(106 ..29 103 1 ..2532)

100

()

135 (..2534) ( 2)

------------------------------------------

5 6(1)(2) (6)

..2522 1 () (2) 3 61

(..2524) 7 ..2524

"() 0.005 1 " 2 () () (2) 3

61 (..2524) 7 ..2524

"() 0.3 1 () 0.05 1 "

3 () () () (2) 3 61 (..2524) 7 ..2524

"() 0.2 1 () (Alkylbenzene Sulfonate) 0.2 1 () 0.1 1 "

4 61 (..2524) 7 ..2524

26 ..2534

(107 ..3041 61 () 2 ..2534)

101

()

137 (..2534) ( 2)

------------------------------------------ 5 6(1)(2)(6)(7) (10)

..2522 1 () (2) 3 78

(..2527) 16 ..2527 "() 0.005 1 "

2 () () (2) 3 78 (..2527) 16 ..2527

"() 0.3 1 () 0.05 1 "

3 () () () (2) 3 78 (..2527) 16 ..2527

"() 0.2 1 () (Alkylbenzene Sulfonate) 0.2 1 () 0.1 1 "

4 78 (..2527) 16 ..2527

23 ..2534

(108 ..4914 94 28 ..2534)

102

()

144 (..2535)

------------------------------------------ 5 6(1)(2)(4)(5)(6)(7)(9) (10)

..2522 1 69 (..2525)

4 ..2525 2 3

(1)

(2) (laminate)

4 2 (1) (2) (3) (4)

(4.1) 250 1 100 1 20 1 1 1

2 1 0.5 1

0.02 1 (4.2)

1 1

2 1 0.5 1

0.02 1 5 3(1)

4

(cured meat product)

103

6 3(1) - 4.6 (Water activity) 0.85 4 5 (1)

7 3(1) - 4.6 3(2) 4 5 (1)

(1) 37 55

(1.1) 1,000 1 3(1)(1.2) 10,000 1 3(2)

(2) 100 1 (3) 3 1

(Most Probable Number) 7/1 3(1) -

4.6 (Water activity) 0.85 (2)

(1) (Scheduled process) F0 (Sterilizing value) 3 (Clostridium botulinum) (Heat distribution) (Heat penetration)

(2) - 4.6- (Equilibrium pH)

8 2 (1) (2) (3)

(4) (5)

9 2 (drained weight)

(Association of Official Analytical Chemists) 13

9/1 (3)--------------------------------------------------------------

(1) 6 7 ( 144) ..2535 1

( 301) ..2549 (4) (111 .. 111 . 18 ..2549)

(2) 7/1 ( 144) ..2535 2

( 301) ..2549 (4) (111 .. 111 . 18 ..2549)(3) 9/1 ( 144) ..2535 3

( 301) ..2549 (4) (111 .. 111 . 18 ..2549)

104

10 (4)

3(5) ( 194) ..2543 19 ..2543 ( 252) ..2545 ( 2) 30 ..2545

11 (5)11.1 11.2 3(2)

12

69 (..2525) 4 ..2525

2 ..2535

(109 ..9713 112 8 ..2535)

1. 60

2. 40 1. 60

2. 503. 404. 655. 606. 50

1. 602. 503. 501. 502. 65

3. 604. 905. 806. 757. / 55

--------------------------------------------------------------

(4) 10 ( 144) ..2535 1

( 253) ..2545 (3) (119 .. 54 . 18 ..2545) (5) 11 ( 144) ..2535 3

( 179) ..2540 ( 2) (114 .. 102 . 23 ..2540)

105

()

150 (..2536)

------------------------------------------ 5 6(3)(4)(5)(6) (10)

..2522 1 2 3

3.1 100 3.1.1 1 () 0.4 3.1.2 2 () 0.3 3.1.3 () 3.7

3.2 15 3.3

4 3.1

5

6 6.1 68 (..2525)

29 ..2525 95 (..2528) ( 2) 30 ..2528 3

6.2

6.2.1 6.2.2 6.2.3 6.2.4 6.2.5 100

() () () ()

106

() 3.1

() 6.2.6 ""

""6.2.7 ""

"" ""

6.2.8 ""

7 8

3 ..2536

(110 ..18 210 15 ..2536)

107

()

151 (..2536) ------------------------------------------

5 6(5) ..2522

1

1.1 4 (..2522) 24 ..2522

1.2 93 (..2528) ( 2) 25 ..2528

1.3 106 (..2530) ( 3) 24 ..2530

1.4 123 (..2532) ( 4) 15 ..2532

2 2.1 (Brominated vegetable oil)2.2 (Salicylic acid)2.3 (Boric acid)2.4 (Borax)2.5 (Calcium iodate and Potassium

iodate)

2.6 (Nitrofurazone)2.7 (Potassium chlorate)2.8 (Formaldehyde) (Formaldehyde

Solution) (Paraformaldehyde)2.9 (Coumarin) 1,2- (1,2-Benzopyrone) 5,6--

- (5,6-Benzo--pyrone) -- (cis-o-coumaric acid anhydride) - (O-Hydroxycinnamic acid, lactone)

2.10 (Dihydrocoumarin) (Benzodihydropyrone) 3,4- (3,4-Dihydrocoumarin) (Hydrocoumarin)

2.11 (Methyl alcohol) (Methanol) (Food processing aids) (1)

2.12 (Diethylene Glycol) -(Dihydroxydiethyl ether) (diglycol) 2,2-- (2,2-oxybis-ethanol) 2,2- (2,2-Oxydiethanol)

28 ..2536

( 111 9 . 4 ..2537)--------------------------------------------------------------

(1) 1 151 (..2536) 1 ( 247) ..2544 2 (118 .. 121 .( ) 6 ..2544)

108

()

153 (..2537)

------------------------------------------ (Iodine) 5 6(3)(4) (10)

..2522 1 2

3 30 1 4

68 (..2525) 29 ..2525 95 (..2528) ( 2) 30 ..2528

4.1 4.2 4.3 "" 4.4 ""

4.5 4.6 ""

5

6

2 ..2537

( 111 15 . 18 ..2537)

109

()

156 (..2537)

------------------------------------------ 5 6(1)(2)(4)(5)(6)(7) (10)

..2522 1 85 (..2528)

10 ..2528 87 (..2528) 10 ..2528

2

3

3.1 12

3.2 6 12 1 3

4

4.1 60 4.2

4.3 5

4.4

4.5 7

4.6 4.7 (1)

()

() --------------------------------------------------------------

(1) 4 (4.7) ( 156) ..2537 1

( 286) ..2547 ( 2) (122 .. 9 .(

) 31 ..2548)

110

4.8 4.9

4.10 4.11

4.12 . (Escherichia coli)

0.1 0.1 4.13

0.1 4.14

0.1 4.15 10,000

1 4.16

5 3.1 4

5.1 272 (65 ) 293

(70 ) 100

5.2 418 (100 )

5.2.1 (Reference Protein) 1.8 4.0 (Essential amino acid) (L-form amino acid)

5.2.2 (Lactose) 50

5.2.3 3.3 6.0 300 20 1 418 (100 )

5.2.4 () 75 150

() 40 80 () 1 4 () (-) 0.7

0.7 1

111

() 1 () 40 () 2 () 60 () ( ) 250 () 6 35 15

1 1.8 418 (100 )

() 4 () 300 () 12 () 0.15 () 1.5 () 7 () () 8

5.2.5 () 20 60 () 80 200 () 55 150 () 50 () 25

1.2 2.0() 6 () 0.15 3.0 () 5 75 () 60 ( ) 0.5 () 5

6 3.2 4

6.1 251 (60 ) 356 (85 ) 100

6.2 418 (100 )

6.2.1 3.0 5.5

6.2.2 3.0 6.0 300 20 1 418 (100 )

112

6.2.3 () 75 225

() 40 120 () (-) 0.7

0.7 1 () 1 4 () 1 () 40 () 2 () 60 () ( ) 250 () 6 45 15

1 3.0 418 (100 )

() 4 () 300 () 12 () 0.15 () 1.5 () () 8

6.2.4 () 20 85 () 80 () 55 () 90 () 60

1.0 2.0() 6 () 1 2 () 5 () 0.5

7

(1) (2) (3)

113

8

9

10

11

11.1 68 (..2525) 29 ..2525 95 (..2528) ( 2) 30 ..2528 3

11.2

11.2.1 11.2.2

11.2.3

11.2.4 () () ()

11.2.5

100 ( 100 ) 100

() () () () () () 5.2.4 6.2.3

() 5.2.5 6.2.4

114

11.2.6 "" "" ""

11.2.7 "" 11.2.8 11.2.9 ()

11.2.10 (2)

() -

-

- 3

() ()

2 (3)

11.2.11

() " 6 " 5

() "" """" "" ""

() 2 (4)

11.2.12 --------------------------------------------------------------

(2) 11(11.2.10)() ( 156) ..2537 1

( 307) ..2550 ( 3) (124 .. 188 .( ) 3 ..2550)

(3) 11(11.2.10)() ( 156) ..2537 2

( 286) ..2547 ( 2)(122 .. 9 .( ) 31 ..2548)

(4) 11(11.2.11)() ( 156) ..2537 2 ( 286) ..2547 ( 2) (122 .. 9 . ( ) 31 ..2548)

115

85 (..2528) 10 ..2528 87 (..2528) 10 ..2528

14 ..2537

( 111 54 . 16 ..2537)

116

()

157 (..2537)

------------------------------------------ 5 6(1)(2)(4)(5)(6)(7) (10)

..2522 1 86 (..2528)

10 ..2528 2 3

3.1 12

3.2 6 12 1 3

4

4.1

4.2 5

4.3

4.4 7

4.5 4.6 (1)

()

() --------------------------------------------------------------

(1) 4(4.6) ( 157) ..2537 1

( 287) ..2547 ( 3) (122 .. 9 .(

) 31 ..2548)

117

4.7 4.8

4.9 4.10

4.11 . (Escherichia coli)

0.1 0.1 4.12

0.1 4.13

0.1 4.14 10,000

1 4.15

5 3.1 4

5.1 272 (65 ) 293

(70 ) 100

5.2 418 (100 )

5.2.1 (2)

() 1.8 4.0

() (Protein Efficiency Ratio, PER) 85

(Essential amino acid) (L-form amino acid) --------------------------------------------------------------

(2) 5(5.2.1) ( 157) ..2537 1

( 171) ..2539 ( 2) (113 .. 16 .() 22 ..2539)

118

5.2.2 3.3 6.0 300 20 1 418 (100 )

5.2.3 () 75 150

() 40 80 () 1 4 () (-) 0.7

0.7 1 () 1 () 40 () 2 () 60 () ( ) 250 () 6 35 15

1 1.8 418 (100 )() 4 () 300 () 12 () 0.15 () 1.5 () 7 () () 8

5.2.4 () 20 60 () 80 200 () 55 150 () 50 () 25

1.2 2.0() 6 () 0.15 3.0 () 5 75 () 60 ( ) 0.5 () 5

119

6 3.2 4

6.1 251 (60 ) 356 (85 ) 100

6.2 418 (100 )

6.2.1 (3)

() 3.0 5.5

() 85

6.2.2 3.0 6.0 300 20 1 418 (100 )

6.2.3 () 75 225

() 40 120 () (-) 0.7

0.7 1 () 1 4 () 1 () 40 () 2 () 60 () ( ) 250 () 6 45 15

1 3.0 418 (100 )

() 4 () 300 () 12 () 0.15 () 1.5 () () 8

--------------------------------------------------------------

(3) 6(6.2.1) ( 157) ..2537 2

( 171) ..2539 ( 2) (113 .. 16 .(

) 22 ..2539)

120

6.2.4 () 20 85 () 80 () 55 () 90 () 60

1.0 2.0

() 6 () 1 2 () 5 () 0.5

7

(1) (2) (3)

8

9

10

11

11.1 68 (..2525) 29 ..2525 95 (..2528) ( 2) 30 ..2528 3

11.2

11.2.1 11.2.2

11.2.3

121

11.2.4 () () ()

11.2.5

100 ( 100 ) 100

() () () () () () 5.2.3 6.2.3

() 5.2.4 6.2.4

11.2.6 ""

"" ""

11.2.7 "" 11.2.8 11.2.9 ()

11.2.10 () (4)

-

-

- 3

() ()

2 (5)--------------------------------------------------------------

(4) 11(11.2.10)() ( 157) ..2537 1

( 308) ..2550 ( 4) (124 .. 188 .

( ) 3 ..2550) (5)

11(11.2.10)() ( 157) ..2537 2 ( 287) ..2547 ( 3) (122 .. 9 .( ) 31 ..2548)

122

11.2.11 () " 6 "

5 () "" ""

"" "" "" ()

2 (6)

11.2.12

86 (..2528) 10 ..2528 87 (..2528) 10 ..2528

14 ..2537

( 111 54 . 16 ..2537)

--------------------------------------------------------------

(6) 11(11.2.11)() ( 157) ..2537 2

( 287) ..2547 ( 3) (122 .. 9 .( ) 31 ..2548)

123

()

158 (..2537)

------------------------------------------ 5 6(1)(2)(4)(5)(6)(7) (10)

..2522 1 2

6 12 1 3 6

2.1 2.2 2.3 2.4 2.5 2.6 2.1 2.5

3 3.1 3.2

3.2.1

3.2.2

3.2.3

3.3

3.4 3.4.1 5

3.4.2 8

3.5

124

3.6

3.7

3.8

3.9

3.10

3.11

3.12 . (Escherichia coli) 0.1

0.1

3.13

0.1

3.14

0.1

3.15 50,000

1 100,000

1

3.16

3.17 200 100

4

4.1

4.2

4.3

5

6

7

125

8 8.1 68 (..2525)

29 ..2525 95 (..2528) ( 2) 30 ..2528 3

8.2

8.2.1 8.2.2

8.2.3

8.2.4 () () ()

8.2.5

100 ( 100 ) 1

() () () () () ()

8.2.6 "" "" ""

8.2.7 "" 8.2.8 8.2.9 ()

8.2.10 "" "" "" "" ""

8.2.11 " 6 " 5

8.2.12

126

87 (..2528) 10 ..2528

14 ..2537

( 111 54 . 16 ..2537)

127

()

( 167) ..2538

------------------------------------------

5 ..2522

85 (..2528) 10 ..2528 87 (..2528) 10 ..2528 156 (.. 2537) 14 ..2537 30 ..2539

12 ..2538

( 113 11 . 6 ..2539)

128

()

( 168) ..2538

------------------------------------------

5 ..2522

86 (..2528) 10 ..2528 87 (..2528) 10 ..2528 157 (..2537) 14 ..2537 30 ..2539

12 ..2538

( 113 11 . 6 ..2539)

129

()

( 169) ..2538

------------------------------------------

5 ..2522

87 (..2528) 10 ..2528 158 (..2537) 14 ..2537 30 ..2539

12 ..2538

( 113 11 . 6 ..2539)

130

()

( 171) ..2539 ( 2)

------------------------------------------

5 6(1)(2)(4)(5)(6)(7) (10)

..2522 1 5.2.1 157 (..2537)

14 ..2537

"5.2.1 ()

1.8 4.0 ()

(Protein Efficiency Ratio, PER) 85

(Essential amino acid) (L-form amino acid)

2 6.2.1 157 (..2537) 14 ..2537

"6.2.1 ()

3.0 5.5

131

() 85

"

23 ..2539

( 113 16 . 22 ..2539)

132

()

174 (..2539)

------------------------------------------

5 6(8) ..2522

1. 2. 3. 4. 5.

6.

31 ..2539

( 113 103 . 24 ..2539)

133

()

( 179) ..2540) ( 2)

------------------------------------------ 5 6(1)(2)(4)(5)(6)(7)(9) (10)

..2522 11 144 (..2535)

2 ..2535 11

11.1 11.2 3(2)

12 ..2540

( 114 102 . 23 ..2540)

134

()

( 182 ) ..2541

------------------------------------------

5 6(10) ..2522

1

1.1 1.2 1.3 1.4

2

3

3 1

4

4.1 1 : 4.2 2 :

135

4.3 3 :

4.4 4 : 5

5.1

5.2

5.3 6

6.1

6.2

20 ..2541

( 115 47 . 11 ..2541)

136

1 ( 182) ..2541

1. 1.1

(1) 1

:..(...) : ...

2 1

( .. )

2

* .. . ..% .. . ..% .. . ..% .. . .. . ..% .. . ..% .. . .. . ..%

3

* ..% 1 ..% 2 ..% ..% ..%

* 6 (Thai RDI) 2,000

2,000

3

65 . 20 . 300 . 300 . 25 . 2,400 .

() : = 9 ; = 4 ; = 4

1. 2. 100 . 100 .

137

(2)

2

50

* *

:

.(

...

)

.. .

..%

6

(Th

ai RD

I)

. :

.. .

..%

..

.

..%

2,0

00

.. .

(

..

)

..

.

..%

2,

000

.. .

..%

.. .

65

.

..

.

..%

2

0

.

300

.

*

300

.

25

.

..%

1

.. %

2

..%

2,4

00

.

..%

..%

(

)

:

=

9 ;

=4

;

=4

1

.

2.

10

0 .

100

.

138

(3)

250

*

:

.(

...

)

. :

.

.. .

..%

.. .

..%

..

.

..%

(

..

)

..

.

.. .

..%

*

.. .

..%

6

(T

hai R

DI)

.. .

2,0

00

..

.

..%

*

..%

1

.. %

2

..%

..%

..%

1

.

2.

100

.

10

0

.

139

(4)

80

: .. (); .. : ...

: . ; .

; . (..%)*; . . (..%)*; . .

(..%)*; . .; . (..%)*; . . (..%)*;

. .; . . (..%)*; (..%)*; 1 (..%)*; 2

(..%)*; (..%)*; (..%)* *

6 (Thai RDI) 2,000

1.

2.

100 . 100 .

140

1.2 2

8 15

2.5

(1)

: .()

:

..

*

.. . . %

.. .

.. . . %

..... .

.. . . %

* 6

(Thai RDI) 2,000

1.

2.

100 . 100 .

141

(2)

*

:

.(

...

)

..

.

..%

. :

.

.. .

..

.

..%

.. .

*

..

.

..%

6

(T

hai R

DI)

2,0

00

1

.

2.

100

.

10

0

.

142

(3) 80

: .. (.); : ..

: . ; . .

(..%)*; . .; . . (..%)*; . .; .

. (..%)* * 6

(Thai RDI) 2,000

1.

2.

100 . 100 .

143

1.3 (1)

/ 1.1

: .(...) . : .. .. ( ) .. ..

* .. . ..% ..% .. . ..% ..% .. . ..% ..% .. . .. . ..% ..% .. . ..% ..% .. . .. . ..% ..% ..% ..% 1 ..% ..% 2 ..% ..% ..% ..% ..% ..%* 6 (Thai RDI) 2,000 2,000 65 . 20 . 300 . 300 . 25 . 2,400 . () : = 9 ; = 4 ; = 4

1. 2. 100 . 100 .

3. --------------------------------------------------------------------------------------

(1) 1.3 1 1 ( 182) .. 2541 ( 219) ..2544 ( 2) (118 .. 70 .

( ) 26 ..2544)

144

2. 2.1

2.2 2.5

2.3 3 2 1 3 3 2 1 *

*

2 * * *** * * *

3 * 1* 2***

6 (Thai RDI) Thai RDI

*

2.4 2.3

145

2.5

*

**

**

,

< 5

< 50

> 50

0

5

1

0

< 5

,

<

0.5

< 5

> 5

0

0

.5

1

< 0.

5

5

0

5

5

<

2

,

,

< 0.

5<

1>

1

0

1

1

< 1

(

140

0

5

1

0

< 5

,

(

)

(

)<

2<

10>

10-5

0>

50

0

2

2

5

10

<

2

*

10

0 .

1

00

.

**

6

(T

hai R

ecom

men

ded

Daily

Inta

kes-

Thai

RDI)

>

146

1. Codex Alimentarius. 1993. Codex Guidelines on Nutrition Labelling CAC/GL

2-1985 (Rev.1-1993)

2. U.S. Food and Drug Administration. 1995. Code of Federal Regulations 21 CFR

part 101 : Food Labeling.

147

2

( 182) ..2541

1.

1

2.

3.

7

3.1 (Dairy products)

3.2 () (Beverages)

3.3 (Snack food and desserts)

3.4 (Semi- processed foods)

3.5 (Bakery products)

3.6 (Cereals and grain products)

3.7 (Miscellaneous)

147

3.1 (Dairy products)

1. 200 .

2. () (condensed, evaporated, undiluted) 15 .

3. (sweetened, condensed) 20 .

4. 150 .

5. 150 .

6. 80 .7. () 15 .

8. () 3 .

9. 30 .

10. (half & half) 30 .

11. 30 .

12. 110 .

13. 55 .

14. 5 .

15. 30 .

3.2 () (Beverages)

1.

2. 200 .

3. ()

4.

148

3.3 (Snack food and desserts)

1.

extruded snack 30 .

2. ( ) 30 .3. 40 .4. 140 .5. 80 .6. 20 .7.

80 .

8. 80 .9. 80 .10. 6 .11. 3 .12. (Grain-based

bars) Granola bars,rice cereal bars

40 .

3.4 (Semi-processed food)

1. 50 .

2. 50 .

149

3.5 (Bakery products)

1. (Bread) 50 .

2. 30 .

3. 30 .

4.

-

35%

80 .

-

55 .

5. 55 .

6. 30 .

7. 15 .

8. 110 .

9. 85 .

10. 55 .

3.6 (Cereals and grain products)

1. (Breakfast cereal) ()- 20 1 15 .

- 20 43 1 30 .

- 43 1 55 .

2. (Bran) (Wheat germ) 15 .3.

Cornmeal30 .

4. 10 .5. ( ) 55 . ()

140 . ()25 . ()

6. 50 . ()130 . ()

150

3.7 (Miscellaneous)

1.

retort pouch

- () 55 .- 85 .

-

25 .

-

85 .

- 15 .- ()

130 .

- 130 .- () 140 .

- 200 .- 40 .

- 80 .

2. 15 .

3. : 2 : 1

40 .

4. 55 .

5. 20 .

6. 55 .

7. () 20 .

8. () 30 .

9. 30 .

10. 1 .

11. 15 .

12. 30 .

13. 1 .

151

14. (entre sauce)

- 125 .

- 30 .

- 30 .

- 50 .

15.

- 1 .

-

1 .

- 1 .

- 1 .

16. 1 .

17. 30 .

18. 4 .

19. ( ) 1 .

4. 4.1

(1) . () . () : 1 (250 .) . . : 2 (46 ) : 1/2 (80 )

(2) 1 : 1 (200 )

(3) ( 1,000 .) 1/2 1/3 1/4 1/5 1/6 1/8 : 1/8 (60 )

(4)

152

- 1 50%

- 1 50% 200% 1 1 1

- 1 200% 1 1 1 1 4.1 (3)

(5) 4 4

(6) (drained solid)

4.2 - 1/4 1/3

2 . 1/4 . : 1 3 . (255 )

- 1 . 1 . .

- 1-2 . 1 1 1/3 1 1/2 2/3 2 . - 1 . 1/4 .

2.5 . ( 2 3 .) 3 . 2 .

1 = 14 . () 16 . ()1 . = 3 .

4.3 (1) . () .3 ()

(2)

- 5 - 15.5 . 15 . 15.5 . 16 .

- 2-5 - 0.5 2.3 2.5 2.1 2

- 2 - 0.1(3) 1

153

4.4

4.1 4.2 4.3

(1)

- 2-5

0.5 2 2.5 3 ..

- 5 6 7 8 ..

7.5 7

3.6

3.5 3.5

(2) 50%

1

(3) 150% 200%

100 . ( 100 .)

1 2 -

150 . 250 .

1 2

4.5

: 1 (200 .)

: 1

100 .

100 .

154

5. 1 75

1. 30

2. 30 . 64

3. : 64 (30 )

4. 75 30

75 / 30 = 2.5 2.5

5. : 64 (30 ) : 2.5

- 2 3.3 1

- . . ( 2 4.1(1) 4.1(4))

- 2-5 0.5 ( 2 4.4(1))

2 700

1. 1 .

2. 1 . 15 .

3. : 1 . (