Standard For Special Dietary Foods With Low-Sodium Content Page 2

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CODEX STAN 53-1981
Page 2 of 3
3.2
Salt Substitutes
3.2.1
The composition of salt substitutes shall be as follows:
(a)
Potassium sulphate, potassium, calcium or
} Not limited, except that P not to
+
ammonium salts of adipic, glutamic, carbonic,
} exceed 4% m/m and NH
3% m/m of
4
succinic, lactic, tartaric, citric, acetic, hydro-
} the salt substitute mixture
chloric or orthophosphoric acids, and/or
}
++
(b)
Magnesium salts of adipic, glutamic, carbonic,
} Mg
to be not more than 20% m/m of
+
++
citric, succinic, acetic, tartaric, lactic, hydro-
} the total of the cations K
, Ca
and
+
chloric or orthophosphoric acids, mixed with
} NH
present in the salt substitute
4
other Mg-free salt substitutes as listed in
} mixture and P not to exceed 4% m/m of
3.2.1 (a), (c) and 3.2.1 (d), and/or
} the salt substitute mixture
(c)
Choline salts of acetic, carbonic, lactic, tartaric,
} The choline content not to exceed
citric or hydrochloric acids, mixed with other
} 3% m/m of the salt substitute
choline-free salt substitutes as listed in 3.2.1 (a),
} mixture
3.2.1(b) and 3.2.1(d), and/or
}
(d)
Free adipic, glutamic, citric, lactic or malic acids
Not limited
3.2.2
Salt substitutes may contain:
(a)
Colloidal silica or calcium silicate: not more than 1% m/m of the salt substitute mixture, individually
or in combination.
(b)
Diluents: safe and suitable nutritive foods as normally consumed (e.g. sugars, cereal flour).
3.2.3
The addition of iodine-containing compounds to salt substitutes shall be in conformity with the
national legislation of the country where the product is sold.
3.2.4
The sodium content of salt substitutes shall be not more than 120 mg/100 g of the salt substitute
mixture.
4.
LABELLING
4.1
Special Dietary Foods with Low Sodium Content (Excluding Salt Substitutes As Such)
In addition to any labelling provisions applying to the particular food concerned, the following specific
provisions for the labelling of special dietary foods with low sodium content shall apply:
4.1.1
The label shall bear the description "low sodium" or "very low sodium" in accordance with sub-
sections 3.1.1 and 3.1.2 of this standard.
4.1.2
The sodium content shall be declared on the label to the nearest multiple of 5 mg per 100 g and, in
addition per a specified serving of the food as normally consumed.
4.1.3
The average carbohydrate, protein and fat content in 100 g of the product as normally consumed, as
well as the calorie (or kilojoule) value shall be declared on the label.

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