XTEND Calories Explained
05/17/2023
The United States Food and Drug Administration (FDA) outlines the various methods in which calories can be determined on food and dietary supplement product labels within Title 21 of the Code of Federal Regulations Subchapter B, Part 101 (Food Labeling).1
As per 21 CFR 101.9(c)(1)(i),
“Caloric content may be calculated by the following methods. Where either specific or general food factors are used, the factors shall be applied to the actual amount (i.e., before rounding) of food components (e.g., fat, carbohydrate, protein, or ingredients with specific food factors) present per serving.
(A) Using specific Atwater factors (i.e., the Atwater method) given in table 13, USDA Handbook No. 74 (slightly revised, 1973),
(B) Using the general factors of 4, 4, and 9 calories per gram for protein, total carbohydrate, and total fat, respectively, as described in USDA Handbook No. 74 (slightly revised, 1973) pp. 9-11;
(C) Using the general factors of 4, 4, and 9 calories per gram for protein, total carbohydrate (less the amount of non-digestible carbohydrates and sugar alcohols), and total fat, respectively, as described in USDA Handbook No. 74 (slightly revised, 1973) pp. 9-11. A general factor of 2 calories per gram for soluble non-digestible carbohydrates shall be used. The general factors for caloric value of sugar alcohols provided in paragraph (c)(1)(i)(F) of this section shall be used;
(D) Using data for specific food factors for particular foods or ingredients approved by the Food and Drug Administration (FDA) and provided in parts 172 or 184 of this chapter, or by other means, as appropriate;
(E) Using bomb calorimetry data subtracting 1.25 calories per gram protein to correct for incomplete digestibility, as described in USDA Handbook No. 74 (slightly revised, 1973) p. 10; or
(F) Using the following general factors for caloric value of sugar alcohols: Isomalt - 2.0 calories per gram, lactitol - 2.0 calories per gram, xylitol - 2.4 calories per gram, maltitol - 2.1 calories per gram, sorbitol - 2.6 calories per gram, hydrogenated starch hydrolysates - 3.0 calories per gram, mannitol - 1.6 calories per gram, and erythritol - 0 calories per gram.”
Xtend’s method
The method for which Xtend products are calculated is determined by the general factors of 4, 4, and 9 calories per gram for protein, total carbohydrate, and total fat, respectively, as described in the USDA Handbook No. 74 (attached).
We also use the specific, Atwater factors for energy content organic acids as outlined in the USDA Handbook No. 74. The two organic acids contained within our Xtend products are citric acid and malic acid. The specific vales for these acids are:
Citric Acid 2.471 and Malic Acid 2.388 calories per gram, respectively.
Additionally, 21 CFR 101.36(b)(2)(i) specifically indicates that:
“Protein shall not be declared on labels of products that, other than ingredients added solely for technological reasons, contain only individual amino acids.”
Therefore, individual amino acids are not calculated as part of the total protein or calorie content.
As a result, Xtend Original caloric value is calculated from the Following:
Protein = 0g x 4kcal/g = 0 calories
Carbohydrate 0g x 4kcal/g = 0 calories
Fat = 0g x 9kcal/g = 0 calories
US FDA rounding rules
As per 21CFR101.9(c)(1), calories may be rounded as per the following:
"Calories, total," "Total calories," or "Calories": A statement of the caloric content per serving, expressed to the nearest 5-calorie increment up to and including 50 calories, and 10-calorie increment above 50 calories, except that amounts less than 5 calories may be expressed as zero. Energy content per serving may also be expressed in kilojoule units, added in parentheses immediately following the statement of the caloric content.
As per this regulation, food and dietary supplement products that contain less than 5 calories may be declared as zero in the nutrition and supplement facts panels.
References:
- 1. US Food and Drug Administration. Code of Federal Regulations, Title 21 Part 101 – Food Labeling. Section 101.9 Nutrition Labeling of Food.https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.9
- 2. USDA Handbook No. 74, Energy Value of Foods - basis and derivation, by A. L. Merrill and B. K. Watt, (slightly revised, 1973)