耗材英文STANDARD FOR FOLLOW-UP FORMULA
CODEX STAN 156-1987
Adopted in 1987. Amended in 1989, 2011, 2017.
CODEX STAN 156-1987 2
1. SCOPE
This standard applies to the composition and labelling of follow-up formula.
It does not apply to foods covered by the Standard for Infant Formula and Formulas for Special Medical Purpos Intended for Infants (CODEX STAN 72-1981).
2. DESCRIPTION
2.1 Definitions
2.1.1Follow-up formula means a food intended for u as a liquid part of the weaning diet for the infant from the 6th
month on and for young children.
2.1.2The term infant means a person of not more than 12 months of age.
2.1.3The term young children means persons from the age of more than 12 months up to the age of three years (36
months).
2.1.4 The term calorie means a kilocalorie (kcal). 1 kilojoule (kJ) is equivalent to 0.239 calories (kcal).
2.2Follow-up formula is a food prepared from the milk of cows or other animals and/or other constituents of
animal and/or plant origin, which have been proved to be suitable for infants from the 6th month on and for young children.
2.3Follow-up formula is a food procesd by physical means only so as to prevent spoilage and contamination
under all normal conditions of handling, storage and distribution.
2.4Follow-up formula, when in liquid form, is suitable for u either directly or diluted with water before feeding, as
appropriate. In powdered form it requires water for preparation. The product shall be nutritionally adequate to contribute to normal growth and development when ud in accordance with its directions for u.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Energy Content
When prepared in accordance with the instructions for u, 100 ml of the ready-for-consumption product shall provide not less than 60 kcal (or 250 kJ) and not more than 85 kcal (or 355 kJ).
limi3.2 Nutrient Content
Follow-up formula shall contain the following nutrients at minimum and maximum levels indicated below:
3.2.1 Protein
3.2.1.1 Not less than 3.0 g per 100 available calories (or 0.7 g per 100 available kilojoules) of protein of nutritional quality
equivalent to that of cain or a greater quantity of other protein in inver proportion to its nutritional quality.
The quality 1 of the protein shall not be less than 85% of that of cain. The total quantity of protein shall not be more than 5.5 g per 100 available calories (or 1.3 g per 100 available kilojoules).
3.2.1.2 Esntial amino acids may be added to follow-up formula only to improve its nutritional value. Esntial amino
acids may be added to improve protein quality, only in amounts necessary for that purpo. Only L forms of amino acids shall be ud.
3.2.2 Fat
3.2.2.1 Not less than 3 g and not more than 6 g per 100 calories (0.7 and 1.4 g per 100 available kilojoules).
3.2.2.2 The level of linoleic acid (in the form of a glyceride) shall not be less than 300 mg per 100 calories (or 71.7 mg
per 100 available kilojoules).
3.2.3 Carbohydrates
The product shall contain nutritionally available carbohydrates suitable for the feeding of the older infant and the young child in such quantities as to adjust the product to the energy density in accordance with the requirements t out in Section 3.1.
1Protein quality shall be determined provisionally using the PER method as laid down in the ction dealing with methods of analysis.
CODEX STAN 156-1987 3 Vitamins and Minerals
2 N.S. = Not specified
3 Formulas should contain a minimum of 15 μg Vitamin B
julianne hough6 per gramme of protein. See Section 3.2.1.1.
4 Or per g polyunsaturated fatty acids, expresd as linoleic acid.
5 The Ca:P ratio shall be not less than 1.0 and not more than 2.0.
6 The Ca:P ratio shall be not less than 1.0 and not more than 2.0
7 N.S. = Not specified
CODEX STAN 156-1987 4 3.3 Ingredients
the internship3.3.1 Esntial Ingredients
3.3.1.1Follow-up formula shall be prepared from the milk of cows or of other animals and/or other protein products of
animal and/or plant origin which have been proved suitable for infants from the 6th month on and for young children and from other suitable ingredients necessary to achieve the esntial composition of the product as t out in Sections 3.1 and 3.2 above.
3.3.1.2Follow-up formula bad on milk shall be prepared from ingredients as t out in Section 3.3.1.1 above except
that a minimum of 3 g per 100 available Calories (or 0.7 g per 100 kilojoules) of protein shall be derived from whole or skimmed milk as such, or with minor modification that does not substantially impair the vitamin or mineral content of the milk and which reprents a minimum of 90% of the total protein.jpack
3.3.2 Optional Ingredients
3.3.2.1In addition to the vitamins and minerals listed under 3.2.4 to 3.2.6, other nutrients may be added when required
to ensure that the product is suitable to form part of a mixed feeding scheme intended for u from the 6th month on.
3.3.2.2The ufulness of the nutrients shall be scientifically shown.
3.3.2.3When any of the nutrients is added, the food shall contain significant amounts of the nutrients, bad on the
requirements of infants from the 6th month on and young children.
3.4 Purity Requirements
3.4.1 General
All ingredients shall be clean, of good quality, safe and suitable for ingestion by infants from the 6th month on and young children. They shall conform with their normal quality requirements, such as colour, flavour and odour.
3.4.2 Vitamin Compounds and Mineral Salts
3.4.2.1 Vitamin compounds and mineral salts ud in accordance with Sections 3.3.1 and 3.3.2 should be lected from
沼泽的意思
the Advisory Lists of Nutrient Compounds for U in Foods for Special Dietary Us intented for Infants and Children (CAC/GL 10-1979).
3.4.2.2 The amounts of sodium derived from vitamin and mineral ingredients shall be within the limit for sodium in
Section 3.2.6.
3.5 Consistency and Particle Size
When prepared according to the directions for u, the product shall be free of lumps and of large, coar particles.
3.6 Specific Prohibition
The product and its components shall not have been treated by ionizing radiation.
4. FOOD ADDITIVES
The following additives are permitted:
Maximum Level in 100 ml of
Product Ready-for-Consumption
4.1 Thickening Agents
4.1.1Guar gum } 0.1 g
4.1.2Locust bean gum }
4.1.3Distarch phosphate } 0.5 g singly or in
4.1.4Acetylated distarch } combination in soy-bad
phosphate } products only
4.1.5Phosphated distarch }
phosphate }
4.1.6Acetylated distarch } 2.5 g singly or in
adipate } combination in hydrolyzed
} protein and/or amino acid-
} bad products only
CODEX STAN 156-1987 5
4.1.7Carrageenan } 0.03 g singly or in
} combination in milk and soy-
} bad products only
}
} 0.1 g singly or in
} combination in hydrolyzed
} protein and/or amino acid-
} bad liquid products only
4.1.8Pectins 1 g
4.2 Emulsifiers
4.2.1Lecithin 0.5 g
4.2.2Mono- and Diglycerides 0.4 g
4.3 pH-Adjusting Agents
4.3.1Sodium hydrogen carbonate }cxf
4.3.2Sodium carbonate }
naice4.3.3Sodium citrate }
4.3.4Potassium hydrogen }
carbonate }
4.3.5Potassium carbonate } Limited by Good
零七八碎
4.3.6Potassium citrate } Manufacturing Practice
4.3.7Sodium hydroxide } within the limits for sodium in
4.3.8Potassium hydroxide } Section 3.2.6
4.3.9Calcium hydroxide }
4.3.10L (+) Lactic acid
4.3.11L (+) Lactic acid }
producing cultures }
4.3.12Citric acid }
4.4 Antioxidants
4.4.1Mixed tocopherols } 3 mg singly or in
concentrate } combination
4.4.2α-Tocopherol }
4.4.3L-Ascorbyl palmitate } 5 mg singly or in
4.4.4L-Ascorbic acid and } combination, expresd as
its Na, Ca salts } ascorbic acid (e Section 3.2.6)
4.5 Flavourings
4.5.1Natural Fruit Extracts GMP
4.5.2 Vanilla extract GMP
4.5.3Ethyl vanillin 5 mg
4.5.4 Vanillin 5 mg
4.6 Carry-Over Principle
速成意大利语
Section 4.1 of the General Standard for Food Additives (CODEX STAN 192-1995) shall apply.
5. CONTAMINANTS
5.1 Pesticide Residues
The product shall be prepared with special care under good manufacturing practices, so that residues of tho pesticides which may be required in the production, storage or processing of the raw materials or the finished food ingredient do not remain, or, if technically unavoidable, are reduced to the maximum extent possible.
