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1、CODEX STAN 074 1981, Rev. 1 - 2006 Page 1 of 9CODEX STANDARD FOR PROCESSED CEREAL-BASED FOODS FOR INFANTS AND YOUNG CHILDREN CODEX STAN 074-1981, REV. 1-2006 1. SCOPE This standard covers processed cereal-based foods intended for feeding infants as a complementary food generally from the age of 6 mo
2、nths onwards, taking into account infants individual nutritional requirements, and for feeding young children as part of a progressively diversified diet, in accordance with the Global Strategy for Infant and Young Child Feeding and World Health Assembly Resolution WHA54.2 (2001). 2. DESCRIPTION Pro
3、cessed cereal-based foods are prepared primarily from one or more milled cereals, which should constitute at least 25% of the final mixture on a dry weight basis. 2.1. PRODUCT DEFINITIONS Four categories are distinguished: 2.1.1 Products consisting of cereals which are or have to be prepared for con
4、sumption with milk or other appropriate nutritious liquids; 2.1.2 Cereals with an added high protein food which are or have to be prepared for consumption with water or other appropriate protein-free liquid; 2.1.3 Pasta which are to be used after cooking in boiling water or other appropriate liquids
5、; 2.1.4 Rusks and biscuits which are to be used either directly or, after pulverization, with the addition of water, milk or other suitable liquids. 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
6、more than 12 months up to the age of three years (36 months). 3. ESSENTIAL COMPOSITION AND QUALITY FACTORS 3.1 ESSENTIAL COMPOSITION 3.1.1 The four categories listed in 2.1.1 to 2.1.4 are prepared primarily from one or more milled cereal products, such as wheat, rice, barley, oats, rye, maize, mille
7、t, sorghum and buckwheat. They may also contain legumes (pulses), starchy roots (such as arrow root, yam or cassava) or starchy stems or oil seeds in smaller proportions. 3.1.2 The requirements concerning energy and nutrients refer to the product ready for use as marketed or prepared according to th
8、e instructions of the manufacturer, unless otherwise specified. 3.2 ENERGY DENSITY The energy density of cereal-based foods should not be less than 3.3 kJ/g (0.8 kcal/g). CODEX STAN 074 1981, Rev. 1 - 2006 Page 2 of 93.3 PROTEIN 3.3.1 The chemical index of the added protein shall be equal to at leas
9、t 80% of that of the reference protein casein or the Protein Efficiency Ratio (PER) of the protein in the mixture shall be equal to at least 70% of that of the reference protein casein. In all cases, the addition of amino acids is permitted solely for the purpose of improving the nutritional value o
10、f the protein mixture, and only in the proportions necessary for that purpose. Only natural forms of L-amino acids should be used. 3.3.2 For products mentioned in points 2.1.2 and 2.1.4, the protein content shall not exceed 1.3 g/100 kJ (5.5 g/100 kcal). 3.3.3 For products mentioned in point 2.1.2 t
11、he added protein content shall not be less than 0.48 g/100 kJ (2 g/100 kcal). 3.3.4 For biscuits mentioned in point 2.1.4 made with the addition of a high protein food, and presented as such, the added protein shall not be less than 0.36 g/100 kJ (1.5 g/ 100 kcal). 3.4 CARBOHYDRATES 3.4.1 If sucrose
12、, fructose, glucose, glucose syrup or honey are added to products mentioned in points 2.1.1 and 2.1.4: - the amount of added carbohydrates from these sources shall not exceed 1.8 g/100 kJ (7.5 g/100 kcal); - the amount of added fructose shall not exceed 0.9 g/100 kJ (3.75 g/100 kcal). 3.4.2 If sucro
13、se, fructose, glucose, glucose syrup or honey are added to products mentioned in point 2.1.2: - the amount of added carbohydrates from these sources shall not exceed 1.2 g/100 kJ (5 g/100 kcal); - the amount of added fructose shall not exceed 0.6 g/100 kJ (2.5 g/100 kcal). 3.5 LIPIDS 3.5.1 For produ
14、cts mentioned in point 2.1.2 the lipid content shall not exceed 1.1g/100 kJ (4.5 g/100 kcal). If the lipid content exceeds 0.8g/100kJ (3.3g/100kcal): - the amount of linoleic acid (in the form of triglycerides=linoleates) shall not be less than 70 mg/100 kJ (300 mg/100 kcal) and shall not exceed 285
15、 mg/100 kJ (1200 mg/100 kcal); - the amount of lauric acid shall not exceed 15% of the total lipid content; - the amount of myristic acid shall not exceed 15% of the total lipid content. 3.5.2 Product categories 2.1.1 and 2.1.4 shall not exceed a maximum lipid content of 0.8 g /100 kJ (3.3 g/100 kca
16、l). 3.6 MINERALS 3.6.1 The sodium content of the products described in Sections 2.1.1 to 2.1.4 of this Standard shall not exceed 24 mg/100 kJ (100 mg/100 kcal) of the ready-to-eat product. 3.6.2 The calcium content shall not be less than 20 mg/100 kJ (80 mg/100 kcal) for products mentioned in points 2.1.2. CODEX STAN 074 1981, Rev. 1 - 2006 Page 3 of 93.6.3 The calcium content shall not be less than 12 mg/100 kJ (50 mg/100 kcal) for products me
