Codex Stan 53-1981 Codex Standard For Special Dietary Foods With Low-Sodium Content (Including Salt (amended 1983)
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F80497C498864785B9AE62A38608E664 |
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文件大小(MB)： |
0.02 |
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页数： |
4 |
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日期： |
2004-12-24 |
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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）：
CODEX STAN 53 Page 1 of 4,INTRODUCTION,The Codex Standard for Special Dietary Foods with Low-Sodium Content (including Salt,Substitutes) was adopted by the Codex Alimentarius Commission at its 8th Session in 1971.,Amendments to the Section on Labelling were adopted at the 15th Session in 1983.,This standard has been submitted to all Member Nations and Associate Members of FAO,and WHO for acceptance in accordance with the General Principles of the Codex Alimentarius.,CODEX STANDARD FOR SPECIAL DIETARY FOODS,WITH LOW-SODIUM CONTENT (INCLUDING SALT SUBSTITUTES) 1,CODEX STAN 53-1981 (amended 1983),1. SCOPE,1.1 This standard applies to foods which are represented directly or indirectly or by,implication, as intended for special dietary uses by reason of their low sodium content. It also,applies to salt substitutes with low sodium content.,1.2 The standard contains only provisions which are specific to the sodium content of foods,intended for special dietary uses and to salt substitutes. It does not refer to other aspects of the,composition of such foods including the use of food additives, except salt substitutes.,2. DESCRIPTION,2.1 Definition,Special dietary foods with low sodium content are foods whose special dietary value,results from the reduction, restriction, or removal of sodium.,2.2 Subsidiary Definitions,Low sodium and Very low sodium foods are foods conforming to the respective,provisions regarding maximum sodium content prescribed in sub-sections 3.1.1 and 3.1.2 of this,standard.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Special Dietary Foods with Low Sodium Content (Excluding Salt Substitutes As Such),3.1.1 A special dietary food with low sodium content is a food which has been processed,without the addition of sodium salts, and the sodium content of which is not more than one half of,that of the comparable normal product as consumed, and the sodium content of which is not,1 Formerly CAC/RS 53-1971.,CODEX STAN 53 Page 2 of 4,more than 120 mg/100 g of the final product as normally consumed.,3.1.2 A special dietary food with very low sodium content is a food which has been processed,without the addition of sodium salts, and the sodium content of which is not more than one half of,that of the comparable normal product as consumed, and the sodium content of which is not,more than 40 mg/100 g of the final product as normally consumed.,3.1.3 The addition of salt substitutes conforming to sub-section 3.2 to a special dietary food with,low sodium content is permitted and shall be limited by good manufacturing practice.,3.2 Salt Substitutes,3.2.1 The composition of salt substitutes shall be as follows:,(a) Potassium sulphate, potassium, calcium or } Not limited, except that P not to,ammonium salts of adipic, glutamic, carbonic,} exceed 4% m/m and NH+,4 3% m/m of,succinic, lactic, tartaric, citric, acetic, hydro- } the salt substitute mixture,chloric or orthophosphoric acids, and/or },(b) Magnesium salts of adipic, glutamic, carbonic, } Mg++ to be not more than 20% m/m,of,citric, succinic, acetic, tartaric, lactic, hydro- } the total of the cations K+, Ca++ and,chloric or orthophosphoric acids, mixed with } NH+,4 present in the salt substitute,other Mg-free salt substitutes as listed in } mixture and P not to exceed 4% m/m,of,3.2.1 (a), (c) and 3.2.1 (d), and/or } the salt substitute mixture,(c) Choline salts of acetic, carbonic, lactic, tartaric, } The choline content not to exceed,citric or hydrochloric acids, mixed with other } 3% m/m of the salt substitute,choline-free salt substitutes as listed in 3.2.1 (a), } mixture,3.2.1(b) and 3.2.1(d), and/or },(d) Free adipic, glutamic, citric, lactic or malic acids Not limited,3.2.2 Salt substitutes may contain:,(a) Colloidal silica or calcium silicate: not more than 1% m/m of the salt substitute mixture,individually or in combination.,(b) Diluents: safe and suitable nutritive foods as normally consumed (e.g. sugars, cereal,flour).,3.2.3 The addition of iodine-containing compounds to salt substitutes shall be in conformity with,the national legislation of the country where the product is sold.,3.2.4 The sodium content of salt substitutes shall be not more than 120 mg/100 g of the salt,substitute mixture.,4. LABELLING,CODEX STAN 53 Page 3 of 4,4.1 Special Dietary Foods with Low Sodium Content (Excluding Salt Substitutes As Such),In addition to any labelling provisions applying to the particular food concerned, the,following specific provisions for the labelling of special dietary foods with low sodium content shall,apply:,4.1.1 The label shall bear the description "low sodium" or "very low sodium" in accordance with,sub-sect……
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