SCHEDULE 1ESSENTIAL COMPOSITION OF INFANT FORMULAE WHEN RECONSTITUTED AS INSTRUCTED BY THE MANUFACTURER(All values refer to the product ready for use)
Proteins
2. (Protein content=nitrogen content × 6.38) for cows' milk proteins.
(Protein content=nitrogen content × 6.25) for soya protein isolates.
(2.1) Formulae manufactured from unmodified cows' milk proteins
| Minimum | Maximum |
|---|
The chemical index of the proteins present shall be equal to at least 80% of that of the reference protein (breast milk, as defined in Schedule 6); nevertheless, for calculation purposes, the concentrations of methionine and cystine may be added together.
The “chemical index” shall mean the lowest of the ratios between the quantity of each essential amino acid of the test protein and the quantity of each corresponding amino acid of the reference protein.
|
| 0.56 g/100 kJ | 0.7 g/100 kJ |
| (2.25 g/100 kcal) | (3 g/100 kcal) |
(2.2) Formulae manufactured from modified cows' milk proteins (alteration of the casein/ whey protein ratio)
| Minimum | Maximum |
|---|
| For an equal energy value, the formula must contain an available quantity of each essential and semi–essential amino acid at least equal to that contained in the reference protein (breast milk, as defined in Schedule 5). |
| 0.45 g/100 kJ | 0.7 g/100 kJ |
| (1.8 g/100 kcal) | (3 g/100 kcal) |
(2.3) Formulae manufactured from soya protein isolates, alone or in a mixture with cows' milk proteins
| Minimum | Maximum |
|---|
Only soya protein isolates may be used in manufacturing these formulae.
The chemical index shall be equal to at least 80% of that of the reference protein (breast milk, as defined in Schedule 6).
For an equal energy value the formula must contain an available quantity of methionine at least equal to that contained in the reference protein (breast milk, as defined in Schedule 5).
The L–carnitine content shall be at least equal to 1.8 μmoles/100 kJ (7.5 μmoles/100 kcal).
|
| 0.56 g/100 kJ | 0.7 g/100 kJ |
| (2.25 g/100 kcal) | (3 g/100 kcal) |
(2.4) In all cases,the addition of amino acids is permitted solely for the purpose of improving the nutritional value of the proteins, and only in the proportions necessary for that purpose.