The Mongolian Agency for Standardization and Metrology has released a draft standard titled “Mayonnaise and Various Sauces – General Technical Requirements” for public consultation until 25 June 2026. The proposed standard, referenced as MNS ……:2026, establishes production, acceptance, packaging, labeling, storage, and transportation requirements for mayonnaise and sauce products intended for direct consumption with dishes and vegetable snacks.
Under the draft, mayonnaise must contain at least 45% fat and a minimum of 1% egg yolk solids. Sauces are categorized into five groups based on raw materials, including vegetable-based, vegetable oil/water-based, mayonnaise-based, soybean-based, and soybean sauce-based products. Products are also classified as emulsified or non-emulsified according to physical form.
The proposal further introduces sensory and physicochemical specifications covering appearance, color, flavor, fat content, moisture, acidity, chloride levels, and emulsion stability. Safety provisions require compliance with relevant Mongolian standards for microbiological criteria, heavy metals, pesticide residues, mycotoxins, and nitrates, while food additives must comply with MNS CAC 192:2015 requirements.
Packaging materials must be food-grade, and labeling must comply with MNS 6648:2016 standards, including net content tolerances. The draft also sets storage and transportation conditions, including a 12-month shelf life for both mayonnaise and sauces under specified temperature ranges.
The consultation is being conducted by the Food Testing Standardization Sub-Technical Committee (ТХ 18/04).