CACGL 08-1991 Guidelines for Formulated Supplementary Foods for Older Infants and Young Children.pdf
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1、CAC/GL 8 Page 1 of 10 GUIDELINES ON FORMULATED SUPPLEMENTARY FOODS FOR OLDER INFANTS AND YOUNG CHILDREN CAC/GL 08-19911 1. PURPOSE To provide guidance on nutritional and technical aspects of the production of formulated supplementary foods for older infants and young children as defined in Section 3
2、.1, including: . Formulation of such foods, based on the nutritional requirements of older infants and young children; . Processing techniques; . Hygienic requirements; . Provisions for packaging; . Provisions for labelling and instructions for use. 2. SCOPE The provisions of these Guidelines apply
3、to Formulated Supplementary Foods for Older Infants and Young Children as defined in Section 3.1 below. 3. DESCRIPTION 3.1 Formulated Supplementary Foods for Older Infants and Young Children means foods suitable for use during the infants weaning period and for feeding young children as a supplement
4、 to breastmilk or breastmilk substitutes or other food available in the country where the product is sold. They are not suitable for use for infants before the beginning of the weaning period. These foods provide those nutrients which either are lacking or are present in insufficient quantities in t
5、he basic staple foods. 3.2 The term older infants means persons from the 6th month and not more than 12 months of age. 3.3 The term young children means persons from the age of 12 months up to the age of three years (36 months). 4. SUITABLE RAW MATERIALS AND INGREDIENTS 4.1 Basic Ingredients The fol
6、lowing raw materials, most of which are locally available, are suitable ingredients for the production of formulated supplementary foods for older infants and young children under the specified conditions given below: 1 The Guidelines on Formulated Supplementary Foods for Older Infants and Young Chi
7、ldren were adopted by the Codex Alimentarius Commission at its 19th Session in 1991. CAC/GL 8 Page 2 of 10 4.1.1 Cereals 4.1.1.1 All milled cereals suitable for human consumption may be used provided that they are processed in such a way as to reduce the fibre content, when necessary, and to elimina
8、te tannins or other phenolic materials which can lower the protein digestibility. 4.1.1.2 Besides carbohydrates (mainly consisting of starch) cereals contain a significant quantity of protein (8-12%). Whereas rice has a satisfactory essential amino-acid composition, other cereals are as a rule limit
9、ing in lysine. 4.1.2 Pulses 4.1.2.1 Pulses, including chick peas, lentils, peas, cow peas, mungo beans, green gram and kidney beans are a source of appropriate proteins (20-24%). 4.1.2.2 On the whole, pulses have a high content of lysine. They are, however, deficient in methionine. Depending on the
10、nature of the other ingredients in the formulation, the addition of methionine might be desirable in order to improve the nutritional value of the product. 4.1.2.3 Pulses have to be appropriately processed to eliminate, as far as possible, the anti-nutritional factors normally present such as lectin
11、s (haemagglutenins) and trypsin and chymotrypsin inhibitors: . Lectins can be destroyed by heat treatment; . Trypsin inhibitor activity may be reduced to acceptable levels by heating to high temperatures or by prolonged boiling. 4.1.2.4 Field beans (Vicia faba L.) while having a very good nutritiona
12、l quality and being a high yield crop, should not be used in the formulation of supplementary food for older infants and young children because of the danger of favism. Heat treatment does not inactivate the toxic principles vicin and co-vicin. 4.1.3 Oil Seed Flours and Oil Seed Protein Products 4.1
13、.3.1 Flours, protein concentrates and protein isolates of the following oil seeds are acceptable if manufactured to appropriate specifications2: Soya beans: flour (full fat and defatted) concentrate, isolate Groundnuts: defatted flour, isolate Sesame seed: whole ground and defatted flour Cottonseed:
14、 defatted flour Sunflower seed: defatted flour 4.1.3.2 Oil seed flours and protein products are a rich source of protein (50-95%). They could provide the main source of proteins in Formulated Supplementary Foods for Older Infants and Young Children. 2 The following Guidelines were elaborated by the
15、FAO/WHO/UNICEF Protein and Energy Advisory Group: PAG Guideline No. 2: Preparation of Food Quality Groundnut Flour PAG Guideline No. 4: Preparation of Edible Cotton Seed Protein Concentrates PAG Guideline No. 5: Guideline for Heat Processed Soy Grits and Flours PAG Guideline No. 14: Preparation of D
16、efatted Edible Sesame Flour CAC/GL 8 Page 3 of 10 4.1.4 Fish Meals and Fish Protein Concentrates 4.1.4.1 Food quality meals from edible fish species and edible fish protein concentrates are acceptable if produced under appropriate conditions3. 4.1.4.2 Fish protein concentrates have a protein content
17、 of 70-80%. The protein is of high quality and high in lysine content. 4.1.5 Fats and Oils 4.1.5.1 Fats and oils should be added to the preparation if possible for the purpose of increasing the energy density of the product. 4.1.5.2 The minimum requirements for essential fatty acids should be met. 4
18、.2 Other Ingredients The following ingredients may be used to improve the nutritional quality and/or acceptability of the food provided that they are readily available: 4.2.1 Milk and/or milk products 4.2.2 Digestible carbohydrates including sugars Energy density should preferably be increased by th
19、e addition of fat and/or digestible carbohydrates. If nutritive sweeteners are used, they should be used in moderation. 4.2.3 Flavours: vanilla and/or traditional flavours provided they have been evaluated for their safety-in-use. 4.2.4 Other ingredients of food quality: provided they have been prov
20、en to be suitable for their intended purpose. 5. TECHNOLOGIES FOR AND EFFECTS OF PROCESSING 5.1 Preliminary Treatment of Raw Materials Cereals, pulses and oilseeds should first be treated to obtain wholesome and clean raw materials of good quality. Such treatments include: 5.1.1 Cleaning or washing:
21、 to eliminate dirt, damaged grains, foreign grains and noxious seeds, insects and insect excreta and any adhering material. 5.1.2 Dehulling: when necessary, pulses, oilseeds and certain cereals such as oats, barley, sorghum, millet and teff should be dehulled as completely as is feasible to reduce t
22、he crude fibre content to acceptable levels and to eliminate tannins and other phenolic materials which can lower the protein digestibility. 3 FAO/WHO/UNICEF Protein and Energy Advisory Group PAG Guideline No. 9: Fish Protein Concentrates for Human Consumption. CAC/GL 8 Page 4 of 10 5.2 Milled Produ
23、cts 5.2.1 Milling or grinding of suitable raw materials should be carried out in such a way as to minimize the loss of nutritional value and to avoid undesirable changes in the technological properties of the ingredients. 5.2.2 Dry raw materials may be milled together, if technologically feasible, o
24、r mixed after milling or grinding. 5.2.3 Formulations containing milled cereals, pulses and/or oilseeds without further processing require prolonged boiling during the preparation of the feed to gelatinize the starch portions and/or eliminate anti-nutritional factors present in pulses. Boiling impro
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