The use of domestic nutritional enhancers follows the national mandatory standard: GB 14880-2012.
Definition and purpose of nutrient fortifiers
In GB 14880-2012, the basic definition is specified:
Nutrient enhancers: Natural or synthetic nutrients and other nutrients added to foods to increase their nutritional content (value).
Nutrients: Foods that have specific physiological effects and can maintain the body's growth, development, activity, reproduction and normal metabolism of the substances required, including proteins, fats, carbohydrates, vitamins and so on.
Other nutrients: other food ingredients with nutritional and (or) physiological functions other than nutrients.
Special dietary food: Specially processed or formulated food to meet special physical or physiological conditions and/or to meet special dietary needs in conditions of disease, disorder, etc. The content of nutrients and/or other nutrients in such foods is significantly different from comparable ordinary foods.
The main purpose of the nutritional enhancer:
(1) Make up for the loss of nutrients caused by normal processing and storage of food.
(2) Within a certain geographical range, there are a considerable number of people with low or lack of certain nutrient intake levels, and the health effects caused by low or lack of intake levels can be improved through fortification.
(3) Supplement and adjust the content of nutrients and /or other nutritional components in special dietary foods.
Requirements for the use of nutritional enhancers
(1) The use of nutritional enhancers should not lead to excessive or unbalanced intake of nutrients and other nutrients after eating, and should not lead to metabolic abnormalities of any nutrients and other nutrients.
(2) The use of nutrition enhancers should not encourage and guide food consumption patterns that are contrary to national nutrition policies.
(3) Nutritional enhancers added to food should be able to maintain stable quality under specific storage, transportation and edible conditions.
(4) Nutritional enhancers added to food should not cause obvious adverse changes in the general characteristics of food such as color, taste, odor, cooking characteristics, etc.
(5) Consumers should not be misled or deceived by exaggerating the content or effect of a certain nutrient in a food by using nutritional enhancers.
Requirements for the selection of fortified food categories:
(1) Foods that are commonly consumed and easily accessible to the target population should be selected for fortification.
(2) Food consumption as a reinforcement carrier should be relatively stable.
(3) The food advocated in the dietary guidelines for Chinese residents to reduce consumption should not be used as a carrier for strengthening.
Regulations on the use of nutritional enhancers
Regulations on the use of nutritional enhancers:
(1) The scope and amount of use of nutritional enhancers in food shall meet the requirements of Appendix A, and the sources of compounds allowed to be used shall comply with the provisions of Appendix B.
(2) The content of nutrients and other nutrients in special dietary foods shall be implemented in accordance with the corresponding national food safety standards, and the allowable nutritional enhancers and compound sources shall meet the requirements of Appendix C and/or corresponding product standards of this standard.
Food category (name) description:
The food class (name) description is used to define the scope of use of the nutrient enhancer and applies only to this standard, if a nutrient fortifier is allowed to be applied to a food class (name), it is allowed to be applied to all classes of food under that category, unless otherwise specified.
Quality standards for nutritional enhancers:
Sources of nutrient enhancer compounds used in accordance with this standard shall meet the corresponding quality specifications.
Key point interpretation
First, in the nutritional fortification, the amount of each nutrient added, there is a minimum amount of addition, there is also a maximum amount of addition, must be within this range to play the role of supplementing nutrients, but also in line with national regulations. Therefore, we buy regular functional foods, which can be assured of their nutrient content.
Taking the addition of vitamin D as an example, it must be within the scope of the food category, and the amount of addition is within the corresponding amount of use. For example, in milk-containing beverages, the amount of addition should be in the range of 10μg/kg ~40μg/kg, beyond its range and the addition of the amount of use is illegal.
Second, the allowable sources of compounds, such as vitamin D, are only ergocalciferol (D2) and cholecalciferol (D3).
3. Only other nutrients and dosages for some special dietary foods are allowed
For example, lutein, a raw material derived from marigold, has different limits of use in different infant formulas, and in infant formula, the amount used is 300 μg/kg~2000 μg/kg.
Source: Food Safety Weathervane