CAC_GL 09-1987 Amended 1989, 1991 General Principles For The Addition Of Essential Nutrients To Foods
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C5D26958205544E9B907614C668BA2B6 |
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文件大小(MB)： |
0.02 |
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页数： |
4 |
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文件格式： |
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日期： |
2007-3-16 |
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购买： |
文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CAC/GL 9 Page 1 of 4,GENERAL PRINCIPLES FOR THE ADDITION OF ESSENTIAL NUTRIENTS TO FOODS,CAC/GL 09-1987 (amended 1989, 1991),INTRODUCTION,The General Principles for the Addition of Essential Nutrients to Foods are intended:,. To provide guidance to those responsible for developing guidelines and legal texts pertaining to the,addition of essential nutrients to foods.,. To establish a uniform set of principles for the rational addition of essential nutrients to foods.,. To maintain or improve the overall nutritional quality of foods.,. To prevent the indiscriminate addition of essential nutrients to foods thereby decreasing the risk of,health hazard due to essential nutrient excesses, deficits or imbalances. This will also help to prevent,practices which may mislead or deceive the consumer.,. To facilitate acceptance in international trade of foods which contain added essential nutrients.,1. SCOPE,These principles are intended to apply to all foods to which essential nutrients are added.,2. DESCRIPTION,Definitions,For the purpose of these guidelines:,2.1 Nutrient means any substance normally consumed as a constituent of food:,(a) which provides energy; or,(b) which is needed for growth and development and maintenance of healthy life; or,(c) a deficit of which will cause characteristic bio-chemical or physiological changes to occur.,2.2 Essential nutrient means any substance normally consumed as a constituent of food which is needed,for growth and development and the maintenance of healthy life and which cannot be synthesized in adequate,amounts by the body.,2.3 Nutritional equivalence means being of similar nutritive value in terms of quantity and quality of,protein and in terms of kinds, quantity and bioavailability of essential nutrients. For this purpose, nutritional,equivalence means that essential nutrients provided by the food being substituted, that are present in a serving,or portion or 100 kcal of the food at a level of 5% or more of the recommended intake of the nutrient(s) are,present in the substitute or partially substituted food (extender) in comparable amounts.,CAC/GL 9 Page 2 of 4,2.4 Substitute food is a food which is designed to resemble a common food in appearance, texture,flavour and odour, and is intended to be used as a complete or partial replacement for the food it resembles.,2.5 Fortification or enrichment means the addition of one or more essential nutrients to a food whether,or not it is normally contained in the food for the purpose of preventing or correcting a demonstrated,deficiency of one or more nutrients in the population or specific population groups.,2.6 Restoration means the addition to a food of essential nutrient(s) which are lost during the course of,good manufacturing practice, or during normal storage and handling procedures, in amounts which will result,in the presence in the food of the levels of the nutrient(s) present in the edible portion of the food before,processing, storage or handling.,2.7 Special purpose foods are foods that have been designed to perform a specific function, such as to,replace a meal which necessitates a content of essential nutrients which cannot be achieved except by addition,of one or more of these nutrients. These foods include but are not limited to foods for special dietary use.,2.8 Nutrient density means the amount of nutrients (in metric units) per stated unit of energy (MJ or,kcal).,2.9 Standardization means the addition of nutrients to a food in order to compensate for natural,variations in nutrient level.,3. BASIC PRINCIPLES,3.1 Essential nutrients may be added to foods for the purpose of:,3.1.1 restoration;,3.1.2 nutritional equivalence of substitute foods;,3.1.3 fortification;,3.1.4 ensuring the appropriate nutrient composition of a special purpose food.,3.2 The essential nutrient should be present at a level which will not result in either an excessive or an,insignificant intake of the added essential nutrient considering amounts from other sources in the diet.,3.3 The addition of an essential nutrient to a food should not result in an adverse effect on the metabolism,of any other nutrient.,3.4 The essential nutrient should be sufficiently stable in the food under customary conditions of,packaging, storage, distribution and use.,3.5 The essential nutrient should be biologically available from the food.,3.6 The essential nutrient should not impart undesirable characteristics to the food (e.g. colour, taste,flavour, texture, cooking properties) and should not unduly shorten shelf-life.,3.7 Technology and processing facilities should be available to permit the addition of the essential nutrient,in……
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