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澳新食品标准法典-1.3.2-维生素和矿物?Vitamins and Minerals)

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放大字体缩小字体2013-07-24 03:48:09 来源9a href="http://www.comlaw.gov.au/Details/F2013C00099" target="_blank" rel="nofollow">Comlaw浏览次数9span id="hits">4176
核心提示:规定了维生素及矿物质在食品中的添加要求。本法典其余部分也有对具体食品中维生素及矿物质的添加及相关声称的规定,如2.1.1对制作面包用小麦粉强制添加维生素B1及叶酸、在面包中以加碘盐代替不加碘盐;2.4.2在桌面食用油黄油中添加维生素D?.6.4含咖啡因配制饮料?.9特殊用途标准化食品?.10.2盐制品中添加碘、/div>
发布单位
Department of Health and Ageing
Department of Health and Ageing
发布文号 Standard 1.3.2
发布日期 2000-12-20 生效日期 暂无
有效性状?/th> 废止日期 暂无
备注 规定了维生素及矿物质在食品中的添加要求。本法典其余部分也有对具体食品中维生素及矿物质的添加及相关声称的规定,如2.1.1对制作面包用小麦粉强制添加维生素B1及叶酸、在面包中以加碘盐代替不加碘盐;2.4.2在桌面食用油黄油中添加维生素D?.6.4含咖啡因配制饮料?.9特殊用途标准化食品?.10.2盐制品中添加碘、/td>
最新文本请详见 Standard1.3.2.pdf,已更新?014.10.30

Purpose
This Standard regulates the addition of vitamins and minerals to foods. Standards contained elsewhere in this Code also regulate claims and the addition of vitamins and minerals to specific foods, such as, the mandatory addition of thiamin and folic acid to wheat flour for making bread (Australia only) and the mandatory replacement of non-iodised salt with iodised salt in bread in Standard 2.1.1, the addition of vitamin D to table edible oil spreads and margarine in Standard 2.4.2, formulated caffeinated beverages in Standard 2.6.4, special purpose foods standardised in Part 2.9 and the addition of iodine to certain salt products in Standard 2.10.2.
Table of Provisions
1 Interpretation
2 Prohibition on adding vitamins and minerals to food
3 Permitted addition of vitamins and minerals to food
4 Claims in relation to the vitamin and mineral content of foods listed in the Table to clause 3
5 Calculation of maximum quantity of a vitamin or mineral which may be claimed in a reference quantity of food
Clauses
1 Interpretation
In this Standard C
reference quantitymeans C
(a) for a food mentioned in the Table to clause 3 C
(i) the quantity specified in the Table for the food or,
(ii) for a food that requires dilution or reconstitution according to directions C the quantity of the food that, when diluted or reconstituted, produces the quantity mentioned in column 2 of the Table; or
(b) for all other foods C
(i) a normal serving; or
(ii) for a food that requires dilution, reconstitution, draining or preparation according to directions, the quantity of the food which when diluted, reconstituted, drained or prepared produces a normal serving.
2 Prohibition on adding vitamins and minerals to food
A vitamin or mineral must not be added to a food unless the C
(a) addition of that vitamin or mineral is specifically permitted in this Code; and
(b) vitamin or mineral is in a permitted form specified in the Schedule to Standard 1.1.1, unless stated otherwise in this Code.

3 Permitted addition of vitamins and minerals to food
A vitamin or mineral specified in column 3 of the Table to this clause may be added to a food specified in column 1 in relation to that vitamin or mineral, provided that the total of the naturally occurring and added quantity of that vitamin or mineral present in a reference quantity of the food, is no more than the quantity specified in column 5 in relation to that vitamin or mineral.
Table to clause 3
Column 1
Column 2
Column 3
Column 4
Column 5
Food
Reference Quantity
Vitamins & Minerals That May Be Added
Maximum Claim Per Reference Quantity
(proportion RDI)
Maximum Permitted Quantity of Vitamin or Mineral per Reference Quantity
Cereals and cereal products
Biscuits containing not more than 200 g/kg fat and not more than 50 g/kg sugars
35 g
Thiamin
Riboflavin
Niacin
Vitamin B 6
Vitamin E
Folate
Calcium
Iron
Magnesium
Zinc
0.55 mg (50%)
0.43 mg (25%)
2.5 mg (25%)
0.4 mg (25%)
2.5 mg (25%)
100 mg (50%)
200 mg (25%)
3.0 mg (25%)
80 mg (25%)
1.8 mg (15%)
Bread
C bread that contains no wheat flour
50 g
Thiamin
Riboflavin
Niacin
Vitamin B 6
Vitamin E
Iron
Magnesium
Zinc
Folate
0.55 mg (50%)
0.43 mg (25%)
2.5 mg (25%)
0.4 mg (25%)
2.5 mg (25%)
3.0 mg (25%)
80 mg (25%)
1.8 mg (15%)
100 mg (50%)
Breakfast cereals, as purchased
A normal serving
Carotene forms of Vitamin A
Thiamin
Riboflavin
Niacin
Vitamin B 6
Vitamin C
Vitamin E
Folate
Calcium
Iron C except ferric sodium edetate
Magnesium
Zinc
200 mg (25%)
0.55 mg (50%)
0.43 mg (25%)
2.5 mg (25%)
0.4 mg (25%)
10 mg (25%)
2.5 mg (25%)
100 mg (50%)
200 mg (25%)
3.0 mg (25%)
80 mg (25%)
1.8 mg (15%)

Table to clause 3 (continued)
Column 1
Column 2
Column 3
Column 4
Column 5
Food
Reference Quantity
Vitamins & Minerals That May Be Added
Maximum Claim Per Reference Quantity
(proportion RDI)
Maximum Permitted Quantity of Vitamin or Mineral per Reference Quantity
Cereal flours
35 g
Thiamin
Riboflavin
Niacin
Vitamin B 6
Vitamin E
Folate
Iron
Magnesium
Zinc
0.55 mg (50%)
0.43 mg (25%)
2.5 mg (25%)
0.4 mg (25%)
2.5 mg (25%)
100 mg (50%)
3.0 mg (25%)
80 mg (25%)
1.8 mg (15%)
Pasta
That quantity which is equivalent to 35 g of uncooked dried Pasta
Thiamin
Riboflavin
Niacin
Vitamin B 6
Vitamin E
Folate
Iron
Magnesium
Zinc
0.55 mg (50%)
0.43 mg (25%)
2.5 mg (25%)
0.4 mg (25%)
2.5 mg (25%)
100 mg (50%)
3.0 mg (25%)
80 mg (25%)
1.8 mg (15%)
Dairy products
Dried milks
200 mL
Vitamin A
Riboflavin
Vitamin D
Calcium
110 mg (15%)
0.4 mg (25%)
2.5 mg (25%)
400 mg (50%)
125 mg
3.0 mg
Modified milks and skim milk
200 mL
Vitamin A
Vitamin D
Calcium
110 mg (15%)
1.0 mg (10%)
400 mg (50%)
125 mg
1.6 mg
Cheese and cheese products
25 g
Vitamin A
Calcium
Phosphorus
Vitamin D
110 mg (15%)
200 mg (25%)
150 mg (15%)
1.0 mg (10%)
125 mg
1.6 mg
Yoghurts (with or without other foods)
150 g
Vitamin A
Vitamin D
Calcium
110 mg (15%)
1.0 mg (10%)
320 mg (40%)
125 mg
1.6 mg
Dairy desserts containing no less than 3.1% m/m milk protein
150 g
Vitamin A
Vitamin D
Calcium
110 mg (15%)
1.0 mg (10%)
320 mg (40%)
125 mg
1.6 mg
Ice cream and ice confections containing no less than 3.1% m/m milk protein
75 g
Calcium
200 mg (25%)
Cream and cream products containing no more than 40% m/m milkfat
30 mL
Vitamin A
110 mg (15%)
125 mg
Butter
10 g
Vitamin A
Vitamin D
110 mg (15%)
1.0 mg (10%)
125 mg
1.6 mg

Table to clause 3 (continued)
Column 1
Column 2
Column 3
Column 4
Column 5
Food
Reference Quantity
Vitamins & Minerals That May Be Added
Maximum Claim Per Reference Quantity
(proportion RDI)
Maximum Permitted Quantity of Vitamin or Mineral per Reference Quantity
Edible oils and spreads
Edible oil spreads and margarine
10 g
Vitamin A
Vitamin D
110 mg (15%)
1.0 mg (10%)
125 mg
1.6 mg
Edible oil spreads and margarine containing no more than 28% total saturated fatty acids and trans fatty acids
10 g
Vitamin E
3.5 mg (35%)
Sunflower oil and safflower oil
10 g
Vitamin E
7.0 mg (70%)
Edible oils (except sunflower and safflower oil) containing no more than 28% total saturated fatty acids and trans fatty acids
10 g
Vitamin E
3.0 mg (30%)
Extracts
Extracts of meat, vegetables or yeast (including modified yeast) and foods containing no less than 800 g/kg of extracts of meat, vegetables or yeast (including modified yeast)
5 g
Thiamin
Riboflavin
Niacin
Vitamin B 6
Vitamin B 12
Folate
Iron
0.55 mg (50%)
0.43 mg (25%)
2.5 mg (25%)
0.4 mg (25%)
0.5 mg (25%)
100 mg (50%)
1.8 mg (15%)
Fruit juice, vegetable juice, fruit drink and fruit cordial
All fruit juice and concentrated fruit juice
200 mL
Calcium
Folate
Vitamin C
Carotene forms of Vitamin A
200 mg (25%)
100 mg (50%)
120 mg (3 times
200 mg (25%)
Blackcurrant juice, concentrated blackcurrant juice
200 mL
Vitamin C
500 mg (12.5 times)
Guava juice, concentrated guava juice
200 mL
Vitamin C
400 mg (10 times)
Mango juice
200 mL
Carotene forms of Vitamin A
800 mg (1.1 times)
Pawpaw juice, concentrated pawpaw juice
200 mL
Carotene forms of Vitamin A
300 mg (40%)

Table to clause 3 (continued)
Column 1
Column 2
Column 3
Column 4
Column 5
Food
Reference Quantity
Vitamins & Minerals That May Be Added
Maximum Claim Per Reference Quantity
(proportion RDI)
Maximum Permitted Quantity of Vitamin or Mineral per Reference Quantity
Tomato juice, concentrated tomato juice
200 mL
Vitamin C
Carotene forms of Vitamin A
Folate
Calcium
60 mg (1.5 times)
200 mg (25%)
100 mg (50%)
200 mg (25%)
Vegetable juice
200 mL
Vitamin C
Carotene forms of Vitamin A
Folate
Calcium
60 mg (1.5 times)
200 mg (25%)
100 mg (50%)
200 mg (25%)
Fruit drinks, vegetable drinks and fruit and vegetable drinks containing at least 250 mL/L of the juice, puree or comminution of the fruit or vegetable or both; fruit drink, vegetable drink or fruit and vegetable drink concentrate which contains in a reference quantity at least 250 mL/L of the juice, puree or comminution of the fruit or vegetable, or both
200 mL
Folate
Vitamin C
Carotene forms of vitamin A
Calcium
refer to clause 8
refer to clause 8
refer to clause 8
200 mg (25%)
Fruit cordial, fruit cordial base
200 mL
Vitamin C
refer to clause 8
Analogues derived from legumes
Beverages containing no less than 3% m/m protein derived from legumes
200 mL
Vitamin A
Thiamin
Riboflavin
Vitamin B 6
Vitamin B 12
Vitamin D
Folate
Calcium
Magnesium
Phosphorus
Zinc
Iodine
110 mg (15%)
no claim permitted
0.43 mg (25%)
no claim permitted
0.8 mg (40%)
1.0 mg (10%)
no claim permitted
240 mg (30%)
no claim permitted
200 mg (20%)
no claim permitted
15 mg (10%)
125 mg
0.10 mg
0.12 mg
1.6 mg
12 mg
22 mg
0.8 mg

Table to clause 3 (continued)
Column 1
Column 2
Column 3
Column 4
Column 5
Food
Reference Quantity
Vitamins & Minerals That May Be Added
Maximum Claim Per Reference Quantity
(proportion RDI)
Maximum Permitted Quantity of Vitamin or Mineral per Reference Quantity
Analogues of meat, where no less than 12% of the energy value of the food is derived from protein, and the food contains 5 g protein per serve of the food
100 g
Thiamin
Riboflavin
Niacin
Vitamin B 6
Vitamin B 12
Folate
Iron
Magnesium
Zinc
0.16 mg (15%)
0.26 mg (15%)
5.0 mg (50%)
0.5 mg (30%)
2.0 mg (100%)
no claim permitted
3.5 mg (30%)
no claim permitted
4.4 mg (35%)
10 mg
26 mg
Analogues of yoghurt and dairy desserts containing no less than 3.1% m/m protein derived from legumes
150 g
Vitamin A
Thiamin
Riboflavin
Vitamin B 6
Vitamin B 12
Vitamin D
Folate
Calcium
Magnesium
Phosphorus
Zinc
Iodine
110 mg (15%)
no claim permitted
0.43 mg (25%)
no claim permitted
0.3 mg (15%)
1.0 mg (10%)
20 mg (10%)
320 mg (40%)
no claim permitted
200 mg (20%)
no claim permitted
15 mg (10%)
125 mg
0.08 mg
0.11 mg
1.6 mg
22 mg
0.7 mg
Analogues of ice cream containing no less than 3.1% m/m protein derived from legumes
75 g
Vitamin A
Riboflavin
Vitamin B 12
Calcium
Phosphorus
110 mg (15%)
0.26 mg (15%)
0.2 mg (10%)
200 mg (25%)
no claim permitted
125 mg
80 mg
Analogues of cheese containing no less than 15% m/m protein derived from legumes
25 g
Vitamin A
Riboflavin
Vitamin B 12
Vitamin D
Calcium
Phosphorus
Zinc
Iodine
110 mg (15%)
0.17 mg (10%)
0.3 mg (15%)
1.0 mg (10%)
200 mg (25%)
150 mg (15%)
no claim permitted
no claim permitted
125 mg
1.6 mg
1.0 mg
10 mg
Composite products
Soups, prepared for consumption in accordance with directions
200 mL
calcium
200 mg (25%)

Table to clause 3 (continued)
Column 1
Column 2
Column 3
Column 4
Column 5
Food
Reference Quantity
Vitamins & Minerals That May Be Added
Maximum Claim Per Reference Quantity
(proportion RDI)
Maximum Permitted Quantity of Vitamin or Mineral per Reference Quantity
Analogues derived from cereals
Beverages containing no less than 0.3% m/m protein derived from cereals
200 mL
Vitamin A
Thiamin
Riboflavin
Vitamin B 6
Vitamin B 12
Vitamin D
Folate
Calcium
Magnesium
Phosphorus
Zinc
Iodine
110 mg (15%)
no claim permitted
0.43 mg (25%)
no claim permitted
0.8 mg (40%)
1.0 mg (10%)
no claim permitted
240 mg (30%)
no claim permitted
200 mg (20%)
no claim permitted
15 mg (10%)
125 mg
0.10 mg
0.12 mg
1.6 mg
12 mg
22 mg
0.8 mg
Formulated Beverages
600 mL
Folate
Vitamin C
Carotene forms of Vitamin A
Niacin
Thiamin
Riboflavin
Calcium
Iron
Magnesium
Vitamin B 6
Vitamin B 12
Vitamin D
Vitamin E
Iodine
Pantothenic acid
Selenium
50 g (25%)
40 mg (100%)
200 g (25%)
2.5 mg (25%)
0.28 mg (25%)
0.43 mg (25%)
200 mg (25%)
3.0 mg (25%)
80 mg (25%)
0.4 mg (25%)
0.5 g (25%)
2.5 g (25%)
2.5 mg (25%)
38 g (25%)
1.3 mg (25%)
17.5 g (25%)
Editorial note:
The New Zealand (Mandatory Fortification of Bread with Folic Acid) Food Standard 2007applies to bread sold in New Zealand. This Standard does not apply to bread sold or prepared for sale in, or imported into Australia.
4 Claims in relation to the vitamin and mineral content of foods listed in the Table to clause 3
If a vitamin or mineral has been added to a food listed in Column 1 of the Table to clause 3, a claim must not be made that the food contains that vitamin or mineral, both added or naturally present, in the reference quantity of the food in greater proportions than that specified in Column 4.

5 Calculation of maximum quantity of a vitamin or mineral which may be claimed in a reference quantity of food
(1) If a final food contains more than one ingredient and at least one ingredient contains an added vitamin or mineral pursuant to a permission in Standard 1.3.2, the maximum claim permitted in relation to that vitamin or mineral in a reference quantity of the final food is calculated by summing the quantity of that vitamin or mineral calculated for each ingredient according to the formula set out below and rounded to the nearest 2 significant figures.
(2) In this subclause C
Mrqmeans the maximum quantity of a vitamin or mineral permitted to be claimed in a reference quantity of the final food calculated in accordance with the formula C
M rq =Q 1+Q 2+ Q i
where C
Q 1, isthe quantity of a vitamin or mineral permitted to be claimed for the first ingredient in a reference quantity of the final food, Q 2is the quantity of a vitamin or mineral permitted to be claimed for a second ingredient in a reference quantity of the final food, and so forth for all ingredients containing that vitamin or mineral.
(3) The amount used for the quantity permitted to be claimed means either the C
(a) average quantity of the vitamin or mineral present in the amount of unfortified ingredient in a reference quantity of the final food; or
(b) maximum permitted claim for the vitamin or mineral in the amount of fortified ingredient in a reference quantity of the final food.
Editorial note:
Example calculations
(a) Vitamin C claim for an apple and blackcurrant fruit drink comprised of 80 mL apple juice and 4 mL blackcurrant juice in a reference quantity of 200 mL C
Maximum claim per reference quantity for vitamin C in apple juice = 120 mg/200 mL
Maximum claim per reference quantity for vitamin C in blackcurrant juice = 500 mg/200 mL
Q 1(apple juice) = 120 mg x 80/200 = 48 mg vitamin C/200 mL
Q 2(blackcurrant juice) = 500 mg x 4/200 = 10 mg vitamin C/200 mL
M rq= 48 + 10 = 58 mg vitamin C/200 mL apple and blackcurrant fruit drink
The calculated maximum quantity of vitamin C that may be claimed in 200 mL of apple and blackcurrant fruit drink rounded to the nearest 2 significant figures = 58 mg (no change)
(b) Iron claim for an uncooked beef schnitzel comprised of 115 g raw beef and 30 g iron-fortified breadcrumbs, in a reference quantity of 145 g C
Average quantity of iron in raw beef = 2.5 mg/100 g (from analysis or nutrient composition tables)
Maximum claim per reference quantity for iron in fortified breadcrumbs = 3 mg/50 g bread
Q 1(raw beef) = 2.5 x 115/100 = 2.875 mg iron/115 g
Q 2(iron-fortified breadcrumbs) = 3 mg x 30/50 = 1.8 mg iron/30 g

M rq= 2.875 + 1.8 = 4.675 mg iron/145 g uncooked beef schnitzel
The calculated maximum quantity of iron that may be claimed in 145 g of uncooked beef schnitzel rounded to the nearest 2 significant figures = 4.7 mg

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