食品营养强化剂使用标准

1  范围

本标准规定了食品营养强化剂在食品中的强化原则、食品营养强化剂的使用原则、强 化载体的选择原则，并规定了允许使用的食品营养强化剂品种、使用范围及使用量。

本标准适用于所有食品中营养强化剂的使用。

2  术语和定义

2.1 营养强化剂 nutritional fortification substances

指为了增加食品中的营养成分而加入到食品中的天然或人工合成的营养素和其他营养 物质。

2.2 营养素 nutrient

指食物中具有特定生理作用，能维持机体生长、发育、活动、繁殖以及正常代谢所需的物质，包括蛋白质和氨基酸、脂肪和脂肪酸、碳水化合物、矿物质、维生素等。

2.3 其他营养物质 other nutritional components

指除营养素以外的具有营养或生理功能的其它食物成分。

2.4 强化食品 fortificated food

指按照本标准的规定加入了一定量的营养强化剂的食品。

2.5 特殊膳食用食品 food for special dietary uses

指为满足特殊的身体或生理状况和/或特殊疾病和紊乱等状态下的特殊膳食需求而特殊加工或配方的食品。这类食品

的成分应与普通食品或天然食品有显著不

                             National Food Safety Standard

Standard for Using of Nutritional Fortification Substances in Foods

 1 Scope

This Standard provides for the fortification principles of nutritional fortification substances in food, the application principles of nutritional fortification substances and selection principles of fortification carrier as well as the kinds, range and amount of application of permitted nutritional fortification substances.

This Standard applies to application of nutritional fortification substances in all foods.

2 Terminology and Definition

2.1 Nutritional fortification substances

Natural or artificially-synthesized nutrients and other nutritional components added to food for the purpose of improving the nutritional components in food.

2.2 Nutrient

Substances contained in food, which have certain physiological functions and can maintain the development, growth, activities, reproduction and metabolism of the organism, including protein and amino acid, fat and fatty acid, carbohydrate, mineral, vitamin etc.

2.3 Other nutritional components

Other food components having nutritional or physiological function in addition to nutrient.

2.4 Fortificated food

Food that is added to nutritional fortification substances of a certain amount pursuant to this Standard.

2.5 Food for special dietary uses

Food with special processing or formula to meet the special dietary uses in case of special physical or physiological and /or special deceases and disorders.

These foods shall have components that have notable differences from that in common food or natural food.