GB 10765-2021

National food safety standard

Infant formula

1 Scope

This standard applies to formulas suitable for consumption of infants of 0-6 months.

2 Terms and Definitions

2.1 Infant formula

It refers to the formula that applies to consumption of normal infants, the energy and nutrients of which can meet the normal nutritional needs of infants of 0-6 months.

2.1.1 Milk-based infant formula

It refers to such products that are manufactured and processed only through physical methods by taking milk and milk protein products as the main protein source with the addition of an appropriate amount of vitamins, minerals and/or other raw materials.

2.1.2 Bean-based infant formula

It refers to such products that are manufactured and processed only through physical methods by taking soybeans and soybean protein products as the main protein source with the addition of an appropriate amount of vitamins, minerals and/or other raw materials.

3 Technical Requirements

3.1 Raw material requirements

3.1.1 The raw materials used in the product shall comply with the corresponding safety standards and/or relevant provisions, and shall ensure the safety of infants and meet their nutritional needs. The substances that are detrimental to the nutrition and health of infants shall not be used.

3.1.2 The raw materials and food additives used shall not contain gluten.

3.1.3 Hydrogenated oil and fat shall not be used.

3.1.4 Raw materials treated by irradiation shall not be used.

3.2 Sensory requirements

The color, taste, odor, structural state and reconstituability of infant formula shall comply with the characteristics of the corresponding product, and the products shall not contain foreign matter visible under normal eyesight.

3.3 Essential components

3.3.1 All essential components in the product are necessary for the growth and development of the infants.

3.3.2 The energy contained in each 100 mL of the product under the ready-to-eat state shall fall within the range of 250 kJ (60 kcal)~295 kJ (70 kcal). For calculation of energy, the content of protein, fat and carbohydrate per 100 mL of the product is multiplied by the energy coefficient of 17 kJ/g, 37 kJ/g and 17 kJ/g (8 kJ/g for dietary fiber) respectively, and the obtained sum expressed in kJ/100 mL is divided by 4.184 to obtain a value expressed in kcal/100 mL.

3.3.3 The content of protein, fat and carbohydrate contained per 100 kJ (100 kcal) of the product shall comply with the provisions of Table 1.

3.3.4 For infant formula, fructose and sucrose shall not be used as the source of carbohydrate, while appropriate amount of glucose polymer may be added (the starch can be added only after pre-gelatinization); for milk-based infant formula, lactose shall be preferred as the source of carbohydrate (lactose shall account for ≥90% of the carbohydrate).

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