DUS DARS 1216: 2022, Chicken essence — Specification, First Edition

This African Standard specifies the quality and safety requirements, referenced test methods and sampling for chicken essence. Chicken essence is prepared from whole dressed chickens by partial hydrolysis along with the boiled water extract and concentrated under vacuum. The concentrated extract is further sterilized and the fat, if any, is removed. The concentrate is further processed and clarified to meet the prescribed requirements of nitrogen, total solids, etc. The required sweetening and flavouring agents are added and the product is packed in hermetically sealed ampoules.