2 "General Rules for Nutrition Labeling in prepackaged foods" issued by the Ministry of Health.
(43) Method of obtaining nutrient content.
1. Direct detection: select the detection method specified by the national standard. If there is no national standard method, you can choose the method recommended by AOAC or other recognized methods, and directly obtain the value of nutrient content by testing the product.
2. Indirect calculation:
A, calculating according to the formula of raw materials by using the nutritional component data of raw materials;
B, using the reliable data of the food ingredient database, and calculating according to the raw material formula.
For the calculation method, the enterprise is responsible for the accuracy of the calculated value, and can compare and evaluate the test data when necessary. In order to ensure the traceability of numerical values, it is suggested that enterprises keep relevant information so as to query and correct related problems in time.
(21) On energy and its transformation.
Energy refers to the sum of energy produced by protein, fat, carbohydrate, dietary fiber and other productive nutrients in food in human metabolism.
The energy marked on the nutrition label is mainly obtained by calculation. That is, the contents of protein, fat, carbohydrate, dietary fiber and other productive nutrients are multiplied by their corresponding energy coefficients (see the table below) and added, and the energy values are marked in kilojoules (kJ).
(twenty-two) about protein and its content.
Protein is a nitrogen-containing organic compound with amino acid as the basic unit.
Protein content in food can be calculated by multiplying "total nitrogen content" by "protein conversion coefficient" (formula and conversion coefficient are as follows), and it can also be determined by the sum of amino acid content in food.
Protein (g/ 100g)= total nitrogen (g/ 100g)× protein conversion coefficient pair.
(23) About fat and its content.
The fat content can be obtained by measuring crude fat or total fat, both of which can be marked as "fat" on the nutrition label. Crude fat is a general term for a large class of compounds insoluble in water but soluble in organic solvents (ether or petroleum ether) in food. In addition to triglycerides, it also includes phospholipids, sterols and pigments, which can be determined by Soxhlet extraction method or Rogowski method. Total fat is the fat content obtained by measuring the content of individual fatty acids in food and converting the sum of fatty acid triglycerides.
(24) About carbohydrates and their contents.
Carbohydrate refers to monosaccharide, oligosaccharide, polysaccharide, etc. It is an important nutrient to provide energy.
The carbohydrate content in food can be calculated by subtraction or addition. Subtraction is to subtract the mass of protein, fat, moisture, ash and dietary fiber from the total mass of food 100, which is called "available carbohydrate"; Or the total mass of food is 100, minus the mass of protein, fat, water and ash, which is called "total carbohydrate". On the label, both of them are marked "carbohydrate". Addition takes the sum of starch and sugar as "carbohydrate".
(25) About sodium in food.
Sodium in food refers to the sum of sodium in various compound forms in food. Salt is the main source of sodium in the diet.
The World Health Organization recommends that the daily salt intake of healthy adults should not exceed 5g, and the China Nutrition Society recommends that the daily salt intake should not exceed 6g. However, the results of dietary survey show that the average salt intake of China residents is much higher than the standard recommended by China Nutrition Society. Excessive salt intake can cause many health problems such as hypertension, so a low-salt diet is advocated.
(26) About trans fatty acids.
Trans fatty acids are the sum of unsaturated fatty acids containing 1 or more non-trans double bonds produced in oil processing, excluding natural trans fatty acids. When the food ingredients contain or use hydrogenated and/or partially hydrogenated oils and fats in the production process, the trans fat (acid) content should be indicated.
If the ingredients contain products with hydrogenated oil and/or partially hydrogenated oil as the main raw materials, such as margarine, shortening and cocoa butter substitute (except those without hydrogenated oil), the trans fat (acid) content should also be marked.
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