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GB/T 23526-2009 English PDF

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GB/T 23526-2009: General principles for the addition of essential nutrients to foods
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GB/T 23526-2009English114 Add to Cart 3 days [Need to translate] General principles for the addition of essential nutrients to foods Valid GB/T 23526-2009

PDF similar to GB/T 23526-2009


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Basic data

Standard ID GB/T 23526-2009 (GB/T23526-2009)
Description (Translated English) General principles for the addition of essential nutrients to foods
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X80
Classification of International Standard 67.040
Word Count Estimation 6,665
Date of Issue 2009-04-27
Date of Implementation 2009-08-01
Adopted Standard CAC/GL 09-1987, IDT
Issuing agency(ies) General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China
Summary This standard applies to add the necessary nutrients of food production and distribution.

GB/T 23526-2009: General principles for the addition of essential nutrients to foods

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
General principles for the addition of essential nutrients to foods ICS 67.040 X80 National Standards of People's Republic of China Add essential nutrients in foods General [CAC/GL09-1987 (amended1989,1991), IDT] Posted 2009-04-27 2009-08-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

This standard is equivalent to international standards CAC/GL09-1987 (1989, 1991 revised), "added essential nutrients in foods General" (In English). This standard by the National Standardization Technical Committee special dietary and centralized. This standard is drafted by. China Food Fermentation Industry Research Institute, Institute of Sports Medicine, Peking University Third Hospital. The main drafters of this standard. Chen Yan, Ai Hua Tu Shun-ming, Qiu Kai. Add essential nutrients in foods General

1 Scope

This standard applies to add the necessary nutrients the food production and distribution.

2 Terms and definitions

The following terms and definitions apply to this standard. 2.1 Foods with a particular physiological effect, to maintain the body's growth, development, activity, reproduction and substances needed for normal metabolism, the lack of these Material adverse changes in the body will result in the appropriate biochemical or physiological. Including protein, fat, carbohydrates, minerals, vitamins Su five categories. 2.2 The human body can not synthesize or insufficient synthesis, we need to get nutrients from food. 2.3 Have the same nutritional value, protein should consider the quantity and quality of other essential nutrients should consider the type, quantity and the bioavailability Use rate. When you add nutrients to substitute food in order to ensure the nutritional equivalent, after adding nutrient content should not be less than the substitute food in the nutrition Pigment content. 2.4 Appearance similar to ordinary food, tissue, taste and smell, may replace all or part of the food grade food. 2.5 To prevent or correct nutrients to a population or specific population groups a lack of will add one or more essential nutrients to a food (whether The foods contain this nutrient). 2.6 Add essential nutrients to foods, so that the nutrients lost during processing, storage and transportation have been restored. 2.7 Food has a specific function, such as adding one or more nutrients in fortified foods. But not limited to the particular type of food Special uses. 2.8 Certain units (kJ or kcal) the amount of energy contained in the food of a nutrient. 2.9 To compensate for some of the natural foods lack certain nutrients by adding the nutrients to reach certain levels.

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