Safety evaluation of certain food additives - ipcs inchem

172 POLYDIMETHYLSILOXANE (addendum)
Table 2 (contd)
GSFA/Codex
food category
Food group name Maximum
use level
(mg/kg)
04.1.2.3 Fruit in vinegar, oil or brine 10
04.1.2.4 Canned or bottled (pasteurized) fruit 10
04.1.2.5 Jams, jellies, marmalades 30
04.1.2.6 Fruit-based spreads, excluding products of food category 04.1.2.5 10
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based
desserts
110
04.2.2.1 Frozen vegetables, seaweeds, and nuts and seed 10
04.2.2.3 Vegetables and seaweeds in vinegar, oil, brine or soya bean sauce 10
04.2.2.4 Canned or bottled (pasteurized) vegetables and seaweeds 10
04.2.2.5 Vegetable, seaweed, and nut and seed purees and spreads (e.g.
peanut butter)
10
04.2.2.6 Vegetable, seaweed, and nut and seed pulps and preparations,
other than food category 04.2.2.5
50
05.1.5 Imitation chocolate, chocolate substitute products 10
05.2 Confectionery 10
05.3 Chewing gum 100
06.4.3 Pre-cooked pastas and noodles 50
06.6 Batters 10
12.5 Soups and broths 10
13.3 Dietetic foods for special medical purposes 50
13.4 Dietetic formulae for slimming purposes 50
13.5 Dietetic foods (e.g. supplementary foods for dietary use) 50
13.6 Food supplements 50
14.1.4 Water-based flavoured drinks, including sports drinks 20
14.2.1 Beer and malt beverages 10
14.2.2 Cider and perry 10
14.2.7 Aromatized alcoholic beverages 10
3.1 Screening by the budget method
The budget method can be used to estimate the theoretical maximum
level of PDMS in those foods and beverages that are likely to contain the food
additive that would not result in the ADI being exceeded by the population (Hansen,
1979; World Health Organization, 2001). If it is assumed that the temporary ADI is