Document ID: chunk:federal_register_of_legislation:F2016C00156:body:0:p17
Version: federal_register_of_legislation:F2016C00156
Segment Type: other
Provision Reference: 
Character Range: 44938–48105

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 by:

       (i) a direct measurement of the percentage of the food ingredient that reaches the large intestine and is fermented; or
       (ii) subtracting measured amounts of the food ingredient that are excreted unchanged in the faeces (uFE) from amounts that are not absorbed in the upper intestine (jejunum and duodenum).

    (e) The use or otherwise of default values for one or more of mFE, oFE, GaE or SE. Default values are listed in the following table:

                                                                                       For ingredients fermented or partly fermented in the large intestine  For ingredients not fermented in the large intestine
mFE (as a % of the ingested food ingredient that is fermented in the large intestine)  30                                                                    Not applicable
oFE (as a % of the ingested food ingredient that is fermented in the large intestine)  0                                                                     Not applicable
GaE (as a % of the ingested food ingredient that is fermented in the large intestine)  5                                                                     Not applicable
SE (as a % of the ingested food ingredient)                                            0                                                                     0

If default values are not used for mFE, oFE, GaE of fermented food ingredients, or for SE, then the value for that respective component of the energy factor equation must be substantiated.

     B.3 Substantiation of the proposed energy factor of the food ingredient

The application must include specific details on how each of the individual components (GE, UE, FE, GaE, and SE) of ME has been determined, and the scientific evidence and methods used to substantiate these individual values.

Note:

It is acceptable to use multiple scientific methods to substantiate the individual components of the energy factor calculation. The following is a list of methods (not exhaustive) that are acceptable for estimating the individual components of ME:

(a) bomb calorimetry – GE
    The GE of food ingredients, metabolites and excreta is determined as the heat of combustion, as measured by adiabatic bomb calorimetry. This is the only acceptable method for determining GE.

(b)  classical dietary energy balance – FE and UE
    This method measures the energy excreted in faeces (FE) and urine (UE) following the ingestion of a known amount (and GE) of the food ingredient. The method involves careful measurement and control of intake for at least several days, preceded by a period of habituation, together with collection of urine and faeces for the equivalent period. It is acceptable for this method to use animal or human subjects, although coprophagy must have been eliminated during rat studies. This method is best suited to measurements of food ingredients