CODEX STAN 74-1981 Codex Standard For Processed Cereal-Based Foods For Infants And Children
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ID： |
32E9D09473D54FABA25DCBAC12E40AAC |
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文件大小(MB)： |
0.03 |
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页数： |
7 |
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文件格式： |
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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 74 Page 1 of 7,INTRODUCTION,The Codex Standard for Processed Cereal-Based Foods for Infants and Children was adopted by the,Codex Alimentarius Commission at its 11th Session in 1976. In 1983, the 15th Session adopted amendments,to the Section on Labelling and in 1985 the 16th Session adopted an amendment to the definition of children.,The Section on Food Additives was amended in 1987 by the 17th Session. In 1989, the 18th Session adopted,a further amendment to the Labelling Section and in 1991 the 19th Session adopted an amendment respecting,cocoa amounts.,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 PROCESSED CEREAL-BASED FOODS,FOR INFANTS AND CHILDREN 1,CODEX STAN 74-1981 (amended 1985, 1987, 1989, 1991),1. SCOPE,Processed cereal-based foods for infants and children are intended to supplement the diet of infants,and children.,2. DESCRIPTION,2.1. Product Definitions,2.1.1 Dry cereals for infants and children are foods based on cereals and/or legumes (pulses), processed to,a low moisture content and so fragmented as to permit dilution with water, milk or other suitable liquid or, as,in the case of preparations such as pasta, used after cooking in boiling water or other liquids.,2.1.2 Simple or composite cooked flours of cereals are products which have been cooked in a way that,distinguishes them as follows:,2.1.2.1 Partially cooked flours - which require a second short cooking before use.,2.1.2.2 Cooked flours as such or for immediate use - which need no further cooking before use.,2.1.2.3 Dextrinized flours - which are flours in which the starch has been partially transformed into dextrin by,heat treatment.,2.1.3 Enzyme-treated flours of cereals are flours prepared with enzymes, the starch of which has been,transformed into dextrin, maltodextrin, maltose and glucose.,2.1.4 Pasta are foods prepared from milled cereal products suitable for the weaning period.,2.1.5 Rusks and biscuits are cereal-based foods for infants and children, produced by baking process,which may be used either directly or, after pulverization, with the addition of water, milk or other suitable,1 Formerly CAC/RS 74-1976.,CODEX STAN 74 Page 2 of 7,liquids. "Milk biscuits" consist primarily of cereals and contain milk solids.,2.2 Other Definitions,2.2.1 The term infant means a person not more than 12 months of age.,2.2.2 The term young children means persons from the age of more than 12 months up to the age of three,years.,2.2.3 The term calorie means a "kilocalorie" or "large calorie" (1 kilojoule is equivalent to 0.239,kilocalories).,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Essential Composition,3.1.1 Dry cereal, rusk, biscuits and pasta are prepared primarily from one or more milled cereal products,such as wheat, rice, barley, oats, rye, maize, millet, sorghum and buckwheat and/or legumes (pulses) and also,sesame, arachis and soybean.,3.1.2 Where the product is intended to be mixed with water before consumption, the minimum content of,protein shall not be less than 15% on a dry weight basis and the quality of the protein shall not be less than,70% of that of casein.,3.1.3 Milk biscuits are prepared from one or more milled cereal products with the addition of not less than,10% m/m milk proteins.,3.1.4 The sodium content of the products described in Sections 2.1.1 to 2.1.4 of this Standard shall not,exceed 100 mg/100 g of the ready-to-eat product.,3.1.5 The sodium content of the products described in Section 2.1.5 of this Standard shall not exceed 300,mg/100 g of the product as sold.,3.2 Optional Ingredients,3.2.1 In addition to the raw ingredients listed under 3.1, the following ingredients may be added:,- protein concentrates and other high protein ingredients suitable for consumption by infants and,children. Essential amino acids may be added to improve protein quality, only in amounts,necessary for that purpose. Only natural L forms of amino acids shall be used;,- salt (sodium chloride);,- milk and milk products;,- eggs;,- meat;,- fats and oils;,- fruits and vegetables;,- sugars (nutritive carbohydrate sweeteners);,- malt;,CODEX STAN 74 Page 3 of 7,- honey;,- cocoa (only in products to be consumed after nine months of age, and at the maximum level of,1.5% m/m in the ready-to-eat product);,- potatoes;,- starches, including enzyme modified starches and starches treated by physical means.,3.2.2 The addition of vitamins, minerals and iodized salt shall be in conformity with the legislation of the,country in which the product is sold.,3.2.……
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