Document ID: chunk:federal_register_of_legislation:F2016C00156:body:0:p16
Version: federal_register_of_legislation:F2016C00156
Segment Type: other
Provision Reference: 
Character Range: 42379–45185

show that alternative measures to provide the nutrition information are not, or would not, be effective.

     B Additional information to establish or vary an energy factor of a food ingredient

The application must contain the following information to support the establishment of an energy factor for a new food ingredient or to vary an energy factor for an existing food ingredient.

     B.1 Information on the nature and composition of the food ingredient

This includes information related to the identity and purity of the food ingredient. If it is a mixture of ingredients, this should identify the relative proportions of each, together with information related to the variability between commercial batches and the batch tested for the various energy measurements.

     B.2 Details on the calculation of the energy factor

This includes details on the calculation of the proposed energy factor for a food ingredient. This calculation must follow the following equation. Energy factors. based on other calculation methods will not be considered.

    ME = GE - FE  - UE  - GaE - SE

    where

    ME means metabolisable energy
    GE means gross energy (as measured by bomb calorimetry).
    FE means energy lost in faeces.
    UE means energy lost in urine.
    GaE means the energy lost in gases produced by fermentation in the large intestine.
    SE means the energy content of waste products lost from surface areas.

The application must include the following information set out in (a)–(e) relating to the calculation of the food ingredient's energy factor.

    (a) The components and result of the equation (ME, GE, UE, FE, GaE and SE) expressed in kilojoules per gram of food ingredient.

    (b) The proportion (as a percentage) of gross energy per gram of original food ingredient lost through each of FE, UE, GaE and SE.

     For example: 30% of the food ingredient is lost in faeces, and the GE of the food ingredient is 16 kJ/g, therefore FE = 4.8 kJ/g (0.3 x 16 kJ/g).

    (c) A calculation of either the total FE or a sum of its individual components such that
    FE = uFE+mFE+oFE. The individual FE components are the energy lost from:

       uFE:  the proportion of the food ingredient that is excreted unchanged in the faeces
       mFE: the excretion of microbial mass in faeces that is produced from the proportion of the food ingredient that reaches the large intestine and is fermented
       oFE: the excretion into the faeces of other produced substances from the proportion of the food ingredient that escapes absorption, such as short chain fatty acids or other metabolites.

    (d) The proportion of the food ingredient that reaches the large intestine and is fermented, for use in calculations of mFE, oFE or GaE. This amount should be calculated either