GB 29922-2025 National food safety standard - General rules for foods for special medical purposes
1 Scope
This standard is applicable to foods for special medical purposes intended for people aged over 1 year.
2 Terms and definitions
2.1
foods for special medical purposes
formula foods specially processed and prepared to meet the special nutrient or dietary needs of people who have restricted food intake, impaired digestion or absorption, metabolic disorders, or specific disease states, which must be used individually or in combination with other foods under the guidance of physicians or clinical dietitians
2.2
nutritionally complete formula foods
foods for special medical purposes that may serve as the sole source of nutrition to meet the nutritional requirements of the target population, including: Nutritionally complete formula foods for people aged 1 to 10 years, nutritionally complete formula foods for people aged over 10 years, and partially nutrition-adjusted nutritionally complete formula foods
2.3
specific nutritionally complete formula foods
foods for special medical purposes that may serve as the sole source of nutrition to meet the nutritional requirements of the target population with specific diseases or medical conditions
2.4
nutritionally incomplete formula foods
foods for special medical purposes that can meet part of the nutritional requirements of the target population and are not intended to serve as the sole source of nutrition, including: Nutritionally incomplete modules (nutrient modules, thickening modules, dietary fiber modules), nutritionally incomplete formulas (electrolyte formulas, liquid formulas, preoperative carbohydrate formulas, amino acid formulas for metabolic disorders), nutritionally incomplete formula foods for specific diseases, and other similar categories
3 Technical requirements
3.1 Basic requirements
3.1.1 The formula of foods for special medical purposes shall be based on the results of medical and/or nutritional studies. Their safety and clinical application (efficacy) shall be scientifically demonstrated.
3.1.2 The production conditions of foods for special medical purposes shall comply with the relevant requirements of the nation.
3.2 Requirements for raw materials
3.2.1 The raw materials used in foods for special medical purposes shall comply with the applicable safety standards and/or relevant regulations. The use of any substances harmful to the health of consumers is strictly prohibited.
3.2.2 Products intended for people aged 1 to 10 years shall not use hydrogenated oils and fats.
3.3 Sensory requirements
The sensory requirements shall be as specified in Table 1.
Table 1 Sensory requirements
Item Requirements Inspection method
Color and luster Shall be consistent with the characteristics of the corresponding product Take an appropriate amount of the specimen and put it in a 50-mL beaker or a white porcelain dish, then observe its color, luster and state under natural light. Smell the odor. Rinse the mouth with warm water, and taste the flavor.
Taste and odor Shall be consistent with the characteristics of the corresponding product
Texture Shall be consistent with the characteristics of the corresponding product and shall be free from foreign matters visible to the naked eye
Reconstitution Shall be consistent with the characteristics of the corresponding product
3.4 Nutritional ingredients
3.4.1 Nutritionally complete formula foods
3.4.1.1 Nutritionally complete formula foods for people aged 1 to 10 years
3.4.1.1.1 The energy content of nutritionally complete formula foods for people aged 1 to 10 years shall not be less than 250kJ (60kcal) per 100mL (for liquid products or products that can be reconstituted into liquid form in the ready-to-eat state) or per 100g (for ready-to-eat solid or semi-solid products). Energy shall be calculated based on the contents of protein, fat, carbohydrate, and dietary fiber per 100mL or per 100g of product, multiplied by their respective energy coefficients of 17kJ/g, 37kJ/g, 17kJ/g, and 8kJ/g. The sum shall be expressed as the energy value in kJ per 100mL (kJ/100mL) or kJ per 100g (kJ/100g). Dividing this value by 4.184 yields the energy value in kcal per 100mL (kcal/100mL) or kcal per 100g (kcal/100g). If the energy contribution from other substances accounts for 5% or more of the total energy, it shall be included in the total energy calculation.
Contents
Foreword I
1 Scope
2 Terms and definitions
3 Technical requirements
4 Others
Annex A Partially nutrition-adjusted nutritionally complete formula foods for part of the people aged 1 to 10 years
Annex B Common specific nutritionally complete formula foods
Annex C Amino acids permitted for use in foods for special medical purposes
