Description
Contents page
1 Scope ………………………………………………………………………………………………………………………………………….1
1.2 The standard contains only provisions which are specific to the sodium contents of foods intended for special dietary uses and to salt substitutes. It does not refer to other aspects of the composition of such foods including the use of food additives , except salt substitutes ……………………………………………………………………………………………………..1
2 Description……………………………………………………………………………………………………………………………………..1
3 Essential composition and quality factors…………………………………………………………………………………………..1
3.1 Special Dietary foods with Low sodium content……………………………………………………………………………….1
3.2 salt substitutes……………………………………………………………………………………………………………………………….1
4 Labeling…………………………………………………………………………………………………………………………………………..2
4.1 special dietary foods with low sodium content ………………………………………………………………………………..2
4.2 salt substitute………………………………………………………………………………………………………………………………….2
5 Methods of analysis and sampling……………………………………………………………………………………………………….3