65 tal-1987

L. N. 65 of 1987

MALTA BOARJ) 0.' STANDARDS ACT, 1965

(ACT NO. XXVII OF 1965)

Foods Wilh Low Sodium Content (Excluding Salt Substitutes)

Standard Order, 198"7

(Sta ndard Order No. 29: 1987)

[N exercise of the powers conferred by sect ion 4 of the Malta Board

of Standards Act. 1965 , the Malta Board of Sta ndards has made the

following slandard order:-

1 This standard order may be cited as the Foods Wit h Low CO,""" ."~

Sodium Con tent (Excluding Salt Substitutes) Standard Order. 1987. """"",,,,,,,",,,n'.

and may be refe rred to as Standard Ord er No. 29 : 1987.

1.2 This standard orde r shall become operative on a date after the

lapse of twenty days from the day on wh ich it is laid on the Ta ble of the

House of Representatives, which date shall be notified by the Board in

the Gazette.

1 Th is standard order applies to foods which are represented Scopo: .

direct ly or indi re.:tly. or by implication, as foods with low sodium

content.

2.2 This standard o rder contains only provisio ns which are

specific to the sodium content offoods. [t does not refer 10 olher aspects

of the composition of such foods. including the use of food additives.

1 [n this standard order. unless the context otherwise tnt<rpr<"'ion.

reqUlres -

3.1.1 "foods with low sodium content" means foods which result

from the reduction, restriction or rcmo~al of sodi um , or have by nature

a low or very low sodium content.

3.1.2 "Iow sodiu m content" and "very low sodium conten!"' foods

refer to foods conforming 10 the respective provisions regarding the

maximum sodium conte nt prescribed in paragraphs 4.1.1 and 4.1.2

respectively.

1 The essential composition and quality factOr> of special foods Composition ."~

with low sodium content (excl uding sail substitutes) arc as follows: -

4.1.1 Low sodium content food is a food which has been

processed withou t the addition of sodium chloride, and the sodium

content of which is not more than l2OmgllOOg of the final product as

normally consumed.

4.1.2 Very low sodiu m content food is a food which has been

processed without the addition of sodium chloride, and the sodium

content of which is not more Ihan 4OmgflOOg of th e final product as

nonnally consumed.

1 The following proyi~ions are applicable 10 foods with low

sodium , and vcry low sodium, content (excluding sa il substitutes).

S.2. 1 In additio n 10 a ny labelling provisions applying to the

p<lrticular food concemed. the following specific provisions for the

labelling of foods with low sodium . and very low sodium, content shall

apply

5.2.2 A green disc not less than 20mm diameter shall be u~d 10

indicate low sodium food .

5.2.3 A black circle drawn around the green disc indicates a v"-ry

low sodium food .

5.2.4 The green disc shall bear the description "Low Salt" for low

sodium foods , Or "Very Low Salt" for very low sodium foods. in

accordance with paragraphs 4.1 . 1 and 4.1. 2.

5.2.5 The sodium content expressed as NaCI shall be decl ared on

the label to the nearcst IOmg per WOg of drained product where

applicable.

5.2.6 The sta ndard mark and the inscription "Complies wi th Ihe

Malta Board of Standards Order No. 29 of 1981" shall be clearly shown

on the green disc or adjacent to it.

1 The sodi um conlenl in low sodium foods inctudmg salt

substitutes is determi ned directly.

6 .2 Out line of Method - Dry ashing at 525 - 550"C. Prepare

solution from ash and determine sodium using flame photometer.

Express sodium conlent in term s of NaCI for labelling purposes only.

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