Safety evaluation of certain food additives - ipcs inchem

282 DIETARY EXPOSURE ASSESSMENT OF FLAVOURING AGENTS
Appendix 1. (contd)
Notes
Revised standard
portion (g) (current
meeting of Committee)
Standard portion (g)
(sixty-seventh meeting
of Committee)
Food categorization system for the Codex General
Standard for Food Additives (see http://
www.codexalimentarius.net/gsfaonline/CXS_192e.pdf)
02.0 Fats and oils and fat emulsions
02.1 Fats and oils essentially free from water 15 15
02.2 Fat emulsions mainly of type water-in-oil 15 15
15 15
02.3 Fat emulsions mainly of type water-in-oil,
including mixed and/or flavoured products based on
fat emulsions
50 50
02.4 Fat-based desserts excluding dairy-based
dessert products of category 1.7
03.0 Edible ices, including sherbet and sorbet 50 50
04.0 Fruits and vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes and
aloe vera), seaweeds, and nuts and seeds
04.1 Fruit
04.1.1 Fresh fruit NA 140
04.1.2 Processed fruit 125 125
04.1.2.5 Jams, jellies, marmalades NA 30
04.2 Vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds