CAC_GL 4-1 Codex General Guidelines For The Utilization Of Vegetable Protein Products (Vpp) In Foods
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7F0DE6C995AF47D2866CEA54DA126338 |
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文件大小(MB)： |
0.03 |
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页数： |
10 |
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文件格式： |
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日期： |
2004-12-12 |
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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 4 Page 1 of 10,CODEX GENERAL GUIDELINES FOR THE UTILIZATION OF,VEGETABLE PROTEIN PRODUCTS (VPP) IN FOODS,CAC/GL 4-1989,1. PURPOSE,To provide guidance for the safe and suitable use of vegetable protein products (VPP) in foods,by establishing:,(i) principles to ensure that the nutritional quality of the food containing VPP is appropriate to,their intended use; and,(ii) principles for the appropriate labelling of foods containing VPP.,2. SCOPE,These general guidelines are intended to apply to all situations in which proteins derived from,vegetable sources other than Single Cell Protein are utilized in foods.,3. DEFINITIONS,Available Amino Acids: Amino Acids from food proteins that are absorbed and are available for,metabolism.,Amino Acid Score (formerly chemical score): (mg of the limiting amino acid in 1.0 g of test,protein)/(mg of the same amino acid in 1.0 g of protein as defined by the reference amino acid pattern).,Bioavailability: the extent to which an amino acid or other essential nutrient is absorbed and,available for metabolism.,Complementation (of proteins): the increase in protein nutritional value achieved by mixing two,proteins, which have different limiting amino acids, in those proportions which result in the protein quality,of the mixture being higher than that of either of the component protein occurs when the first protein has,an excess of the amino acid which is limiting in the second protein and vice versa.,Limiting amino acid: the essential amino acid of a food protein present in the lowest proportion,relative to the amount of that amino acid in the Reference Amino Acid Pattern.,Net Protein Ratio (NPR): (weight gain of test group of rats plus weight loss of non-protein,group)/(protein consumed by test group).,CAC/GL 4 Page 2 of 10,Nutritional Adequacy: See Section 7.2,Protein Quality: The extent to which a protein source provides essential amino acids and,indispensable nitrogen for meeting human requirements. Protein quality is primarily determined by the,level, distribution and bioavailability of the essential amino acids in a protein source.,Reference Amino Acid Pattern: the levels and distributions of essential amino acids of an ideal,protein specified by FAO/WHO/UNU (1985) for meeting the requirements of the 2-5 year old child when,consumed at the level of safe protein intake.,Relative NPR (RNPR): NPR expressed relative to a standard protein.,Supplementation (in protein nutrition): the increase in protein quality achieved by the addition,of a moderate amount of a protein having a high content of an essential amino acid to another protein in,which that amino acid is limiting.,Utilizable Protein: Protein which is metabolically available for meeting human requirements for,essential amino acids and indispensable nitrogen. Calculated as the product of crude protein in 100 grams,of product (N x 6.25) x protein quality expressed as a fraction (maximum protein quality = 1.0).,Vegetable Protein Products (VPP): VPP are food products produced by the reduction or,removal from vegetable materials of certain of the major non-protein constituents (water, oil, starch, other,carbohydrates) in a manner to achieve a protein (N x 6.25) content of 40% or more. The protein content is,calculated on a dry weight basis excluding added vitamins, minerals, amino acids and food additives.,4. BASIC PRINCIPLES,4.1 VPP intended for human consumption should not represent a hazard to health. The annex to,these guidelines, which is based on revised PAG/UNU Guideline No. 6, should be consulted for testing,the safety and nutritional quality of VPP.,4.2 The nutritional quality of the VPP should be appropriate for its intended use.,4.3 The presence of VPP in foods should be clearly indicated on the label.,In this connection foods containing vegetable protein products should be labelled in accordance,with the Codex General Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1-1985, Rev.,1-1991, Codex Alimentarius Volume 1A), with the proviso that:,(a) A complete list of ingredients should be declared on the label in descending order of,proportion except that, in the case of added vitamins and minerals, these should be arranged,as separate groups and in these groups the vitamins and minerals need not be listed in,descending order of proportion.,(b) The ingredient statement should contain the source (e.g., pea, groundnut), and where,CAC/GL 4 Page 3 of 10,appropriate product type and processed form (e.g. textured, spun) of each vegetable protein,ingredient in the food product.,(c) Any nutrient labelling should be in accordance with the Codex Guidelines on Nutrition,Labelling.,……
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