Safety evaluation of certain food additives - ipcs inchem

STEVIOL GLYCOSIDES (addendum) 207
Table 4 (contd)
Food category a Food use a Use level (mg/kg)
11.0 Sweeteners, including
honey
12.0 Salts, spices, soups,
sauces, salads, protein
products (including soya bean
protein products) and
fermented soya bean products
13.0 Foodstuffs intended for
particular nutritional uses
14.0 Beverages, excluding
dairy products
11.6 Table-top sweeteners, including
those containing high-intensity
sweeteners
GMP
12.4 Mustards 350
12.6 Sauces and like products 350
12.9.1.1 Soya bean–based beverages 1000
13.3 Dietetic foods intended for
special medical purposes
(excluding products of food
category 13.1)
13.4 Dietetic formulae for slimming
purposes and weight reduction
13.5 Dietetic foods (e.g.
supplementary foods for dietary
use), excluding products of food
categories 13.1–13.4 and 13.6
1000
800
13.6 Food supplements 5500
14.1.4 Water-based flavoured drinks,
including “sport”, “energy” or
“electrolyte” drinks and
particulated drinks
14.2.7 Aromatized alcoholic beverages
(e.g. beer, wine and spirituous
cooler-type beverages, lowalcoholic
refreshers)
15.0 Ready-to-eat savouries 15.2 Processed nuts, including
coated nuts and nut mixtures
(with, e.g., dried fruit)
(liquid) 600
(solid) 2000
GMP, Good Manufacturing Practice.
a Food category system (Annex B) of the General Standard for Food Additives of the Codex
Alimentarius Commission (Codex Alimentarius Commission, 2007).
3.3 International estimates of dietary exposure
At the sixty-third meeting of the Committee, the WHO Global Environment
Monitoring System – Food Contamination Monitoring and Assessment Programme
(GEMS/Food) database was used to prepare international estimates of dietary
exposure for steviol glycosides (as steviol). It was assumed that steviol glycosides
would replace all sweeteners used in or as food, reflecting the minimum reported
600
600
500