V I H A B AC ATA L O G U E

C h i l l i S a u c e

Shophouse B5-21 Vinhomes, Cau Dien Ward, Nam Tu Liem District, Hanoi City, Viet Nam

www.vihaba.vn

export@vihaba.vn+84 337 817 565

+84 337 817 565

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1 . I N T R O D U C T I O N

2 . T H E C R I T E R I A F O R T H E Q U A L I T Y O F

C H I L L I S AU C E I N V I E T N A M

3 . P R O C E S S I N G M E T H O D

4 . V I H A B A C H I L L I S AU C E

5 . PAC K AG I N G A N D D E L I V E R Y

6 . O E M

7. O T H E R I N F O R M AT I O N

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General INTRODUCTIONChilli sauce is a type of condiment prepared with chilli peppers. Vietnamese chilli sauce is made from sun-ripened chilli peppers, vinegar, garlic, sugar and salt. This kind of sauce is widely used in a variety of foods, especially the Vietnamese well-known dish, Pho.

Vietnamese chilli sauce has a flavor of little sweet as it contains tomatoes. Compared to Thailand sauce, Vietnamese one is less spicy with a milder heat; a slightly off, garlicky flavor

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THE CRITERIA FOR QUALITY OF CHILLI SAUCE IN VIETNAM

General requirementsChilli sauce must have the characteristic color and flavor of main ingredients. There would be no dark spots or trails, except for spots occuring from the processing.

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Requirements for addit ives

INS Number

334

335(i)

335(ii)

336(i)

336(ii)

337

452(i)

Additive Maximum rate

L(+)-tartaric acid

Mononatri tartrat

Natri L(+)-tartrat

Monokali tartrat

Dikali tartrat

Kali natri L(+)-tartrat

Natri polyphosphat

5.000 mg/kg, based on tartrat(seperately or combined)

1.000 mg/kg, based on phospho

INS Number

307a

307b

307c

320

321

386

Additive Maximum rate

d-alpha-Tocopherol

Solid tocopherol, mixed

dl-alpha-Tocopherol

Butyl hydroxy anisol (BHA)

Butyl hydroxy toluen (BHT)

Dinatri enthylendliamintetraacetat (EDTA)

600 mg/kg(sperately or combined)

Acid regulators

Antioxidants

100 mg/kg

100 mg/kg

75 mg/kg

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INS Number

100(i)

101(i)

101(ii)

102

110

120

Additive Maximum rate

Curcumin

Riboflavin, sythesized

Riboflavin, natri 5’-phosphat

Tartrazin

Sunset yellow FCF

Carmin

GMP

Flavorings

124 Ponceau (4R) (cochineal red A)

127

129

133

141(i)

150c

150d

155

160a(i)

160b(i)

Erythrosin

Allura Red AC

Brilliant blue, FCF

Copper clorophyl complex

Caremen group III – processed by amoni

Caremen group IV – processed by amoni sulfit

Brown HT

Extracts from annatto, bixin based

Lycopen (sythesized)bisulfit

300 mg/kg

350 mg/kg(seperately or combined)

100 mg/kg

50 mg/kg

50 mg/kg

50 mg/kg

300 mg/kg

100 mg/kg

30 mg/kg (based on copper)

1500 mg/kg

1500 mg/kg

50 mg/kg

2000 mg/kg

160d(i) Lycopen (sythesized)bisulfit

10 mg/kg

390 mg/kg

INS Number

210

211

212

213

200

201

Additive Maximum rate

Benzoic acid

Sodium benzoate

Potassium benzoate

Calcium benzoate

Sorbic acid

Sodium sorbat

1.000 mg/kg, based on benzoic acid

(seperately or combined)

Preservatives

202 Postassium sorbat

203

220

221

222

223

224

225

227

228

539

214

218

Calcium sorbat

Sulfur dioxide

Sodium sulfit

Sodium hydrosulfit

Sodium metabisulfit

Postassium metabi sulfit

Postassium sulfit

Calcium hydrosulfit

Postassium bisulfit

Sodium thiosulfat

Ethyl para-hydroxybenzoat

Methyl para-hydroxybenzoat

1.000 mg/kg, based on sorbic acid

(seperately or combined)

300 mg/kg, based on the amount of S02

(seperately or combined)

1.000 mg/kg

INS Number

432

433

434

435

473

475

Additive

Polyoxyetylen (20) sorbitan monolaurat

Polyoxyetylen (20) sorbitan monooleat

Polyoxyetylen (20) sorbitan monopalmitat

Polyoxyethylene (20) sorbitan monoesterat

Sucrose ester with fatty acids

Polyglycerol ester with fatty acids

477 Glycol propylen ester with fatty acids

Emulsifier

Maximum rate

5.000 mg/kg (seperately or combined)

5.000 mg/kg

10.000 mg/kg

20.000 mg/kg

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INS Number

951

950

955

954(i)

954(ii)

954(iii)

Additive Maximum rate

Aspartam

Postassium acesulfam

Sucralose

Sacarin

Calcium sacarin

Postassium sacarin

Sweeteners

954(iv) Sodium sacarin

450 mg/kg

350 mg/kg

1000 mg/kg

150 mg/kg(seperately or combined)

Stabilizer

INS Number

472e

Additive Maximum rate

Glycerol ester with tactaric diacetyl acid and fatty acid 350 mg/kg

Thickener

INS Number

405

Additive Maximum rate

Propylen glycol alginat 8000 mg/kg

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METHOD OF PROCESSING

Har vest ing and S or t ing

Chilli pepper is harvested by farmers. After that, it will be immediately sorted based on its quality and apperance.

Only pepper fulfilling the standard requirements can be transported on the truck to the factory.

WashingIn the factory, chilli pepper will be washed by a wind-like device, removing any dirt or chemicals that cling to the material.

Crushing

Washed chilli pepper will be delivered to the blender to be crushed, and then be poured into industrial buckets.

M ixing

Pepper will be mixed with garlic, tomatoes, salt, sugar, starch derivatives, and other additives. After that, the mixture will be cooked and stirred at the same time.

Bott l ing

The finished chilli sauce will then be moved to the bottling equipment. The bottles are cleaned, without any element affecting the chili quality.

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VIHABA CHILLI SAUCE

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Ingredient Specification (%)

Chilli Pepper 18

2 Tomatoes 2

3 Garlic 5

4 Starch Derivatives 4

5 Salt 3

6 Sugar 38

7 Citric Acid 0,4

8 Xathangum 0,35

9 Sodium Benzoate + Sorbic Acid 0,1

10 Sunset Yellow E160C 0,006

11 Water 29,124

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PACKING & DELIVERY

Packing- Bottles/ Cartons:Chilli sauce will be packed into bottles with different materials, sizes, and demensions depending on customers’ requirements. However, normally, we pack our chilli sauce into plastic or glass ones with capacity of 200ml, 250ml and 450 ml.Specifically, for 250ml glass bottles, the packaging is 12 bottles per carton with the net weight of 6 kilograms.- Container 20ft: 4.200 cartons per container 20ft (250 ml glass bottles)

Lead Time

Quantity (Container 20ft)

Estimated time(Days)

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15 - 20

> 1

To be negotiated

Del ivey

Shipment Delivery Time

By courier company, such as EMS, DHL,

Fedex, and TNT.

Within 4-10 working days after the goods ready for shipment

Shipment Delivery Time

By sea (LCL, FCL)or by air

(according to buyer’s request)

Within 15 - 30 working days after the goods

ready for shipment

Bulk order

Small order

x 12 (250ml glass)

x 4200cartons

container 20ft

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OEM PRODUCTSWith our chilli sauce, apart from producing chilli sauce with normal specifications and packaging, we can customize our product based on our customers’ requirement. We have built and developed a professional and modern system of producing OEM products.

You can contact us and send us your requirements for chilli sauce, we can work on it and deliver to you the required product.

OTHER INFORMATION

On October 23rd, 2020, Vihaba has proudly received the FDA certification for its various kinds of

agricultural products. This certification has been our strong commitment to providing the best quality product that meet all requirements for testing, even the most stringent one.

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CHILLI SAUCE

Shophouse B5-21 Vinhomes, Cau Dien Ward, Nam Tu Liem District, Hanoi City, Viet Nam

www.vihaba.vn

export@vihaba.vn+84 337 817 565

+84 337 817 565