AC/GL 4-1989 General Guidelines for the Utilization of Vegetable Protein Products (VPP) in Foods
1. PURPOSE
To provide guidance for the safe and suitable use of vegetable protein products (VPP) in foods by establishing:
(i) principles to ensure that the nutritional quality of the food containing VPP is appropriate to their intended use; and
(ii) principles for the appropriate labelling of foods containing VPP.
2. SCOPE
These general guidelines are intended to apply to all situations in which proteins derived from vegetable sources other than Single Cell Protein are utilized in foods.
3. DEFINITIONS
Available Amino Acids: Amino acids from food proteins that are absorbed and are available for metabolism.
Amino Acid Score (formerly chemical score): (mg of the limiting amino acid in 1.0 g of test protein)/(mg of the same amino acid in 1.0 g of protein as defined by the reference amino acid pattern).
Bioavailability: The extent to which an amino acid or other essential nutrient is absorbed and available for metabolism.
