This standard specifies the main purpose of nutrition fortification of foods, the requirements of the use of nutritional fortification substances, the requirements for selection of fortifiable food category, and the requirements for the use of nutritional fortification substances in foods.
This standard is applicable to the use of nutritional fortification substances in foods, with the exception of those stated in the national laws and regulations and (or) standards.
2 Terminologies and Definitions
2.1 Nutritional fortification substances
The natural or synthetic nutrients and other nutritional ingredients added in foods in order to increase the nutritional ingredient (value) of foods.
2.2 Nutrients
The substances in foods, which have specific physiological effect and are able to maintain the growth, development, action and reproduction of organism and necessary to the homergy, including protein, fat, carbohydrate, mineral substance, vitamin, etc..
2.3 Other nutritional ingredients
Other food ingredients, other than nutrients, having nutritional and (or) physiological functions.
2.4 Foods for special dietary supplies
The foods specially processed or formulated in order to meet the special dietary demand under particular physical or physiological conditions and (or) such states as disease and disorder, of which the content of nutrients and (or) other nutritional ingredients are greatly different from the comparable plain foods.
