CAC_GL 08-1991 Guidelines for Formulated Supplementary Foods for Older Infants and Young Children
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64FC10B6685D4A81B278360CBA19A84C |
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文件大小(MB)： |
0.04 |
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页数： |
10 |
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文件格式： |
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日期： |
2007-3-16 |
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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）：
CAC/GL 8 Page 1 of 10,GUIDELINES ON FORMULATED SUPPLEMENTARY FOODS,FOR OLDER INFANTS AND YOUNG CHILDREN,CAC/GL 08-19911,1. PURPOSE,To provide guidance on nutritional and technical aspects of the production of formulated supplementary,foods for older infants and young children as defined in Section 3.1, including:,. Formulation of such foods, based on the nutritional requirements of older infants and young,children;,. Processing techniques;,. Hygienic requirements;,. Provisions for packaging;,. Provisions for labelling and instructions for use.,2. SCOPE,The provisions of these Guidelines apply to Formulated Supplementary Foods for Older Infants and,Young Children as defined in Section 3.1 below.,3. DESCRIPTION,3.1 Formulated Supplementary Foods for Older Infants and Young Children means foods suitable for use,during the infant's weaning period and for feeding young children as a supplement to breastmilk or breastmilk,substitutes or other food available in the country where the product is sold. They are not suitable for use for infants,before the beginning of the weaning period. These foods provide those nutrients which either are lacking or are,present in insufficient quantities in the basic staple foods.,3.2 The term older infants means persons from the 6th month and not more than 12 months of age.,3.3 The term young children means persons from the age of 12 months up to the age of three years (36,months).,4. SUITABLE RAW MATERIALS AND INGREDIENTS,4.1 Basic Ingredients,The following raw materials, most of which are locally available, are suitable ingredients for the,production of formulated supplementary foods for older infants and young children under the specified conditions,given below:,1 The Guidelines on Formulated Supplementary Foods for Older Infants and Young Children were adopted by the Codex,Alimentarius Commission at its 19th Session in 1991.,CAC/GL 8 Page 2 of 10,4.1.1 Cereals,4.1.1.1 All milled cereals suitable for human consumption may be used provided that they are processed in such a,way as to reduce the fibre content, when necessary, and to eliminate tannins or other phenolic materials which can,lower the protein digestibility.,4.1.1.2 Besides carbohydrates (mainly consisting of starch) cereals contain a significant quantity of protein,(8-12%). Whereas rice has a satisfactory essential amino-acid composition, other cereals are as a rule limiting in,lysine.,4.1.2 Pulses,4.1.2.1 Pulses, including chick peas, lentils, peas, cow peas, mungo beans, green gram and kidney beans are a,source of appropriate proteins (20-24%).,4.1.2.2 On the whole, pulses have a high content of lysine. They are, however, deficient in methionine.,Depending on the nature of the other ingredients in the formulation, the addition of methionine might be desirable,in order to improve the nutritional value of the product.,4.1.2.3 Pulses have to be appropriately processed to eliminate, as far as possible, the anti-nutritional factors,normally present such as lectins (haemagglutenins) and trypsin and chymotrypsin inhibitors:,. Lectins can be destroyed by heat treatment;,. Trypsin inhibitor activity may be reduced to acceptable levels by heating to high,temperatures or by prolonged boiling.,4.1.2.4 Field beans (Vicia faba L.) while having a very good nutritional quality and being a high yield crop,should not be used in the formulation of supplementary food for older infants and young children because of the,danger of favism. Heat treatment does not inactivate the toxic principles vicin and co-vicin.,4.1.3 Oil Seed Flours and Oil Seed Protein Products,4.1.3.1 Flours, protein concentrates and protein isolates of the following oil seeds are acceptable if manufactured,to appropriate specifications2:,Soya beans: flour (full fat and defatted) concentrate, isolate,Groundnuts: defatted flour, isolate,Sesame seed: whole ground and defatted flour,Cottonseed: defatted flour,Sunflower seed: defatted flour,4.1.3.2 Oil seed flours and protein products are a rich source of protein (50-95%). They could provide the main,source of proteins in Formulated Supplementary Foods for Older Infants and Young Children.,2 The following Guidelines were elaborated by the FAO/WHO/UNICEF Protein and Energy Advisory Group:,PAG Guideline No. 2: Preparation of Food Quality Groundnut Flour,PAG Guideline No. 4: Preparation of Edible Cotton Seed Protein Concentrates,PAG Guideline No. 5: Guideline for Heat Processed Soy Grits and Flours,PAG Guideline No. 14: Preparation of Defatted Edible Sesame Flour,CAC/GL 8 Page 3 of 10,4.1.4 Fish Meals and Fish Protein Concentrates,4.1.4.1 Food quality meals from edible fish species and edible ……
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