Safety evaluation of certain food additives - ipcs inchem

DIETARY EXPOSURE ASSESSMENT OF FLAVOURING AGENTS 283
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)
04.2.2 Processed vegetables and nuts and seeds 200 200
NA 30 For nut and similar spreads
04.2.2.5 Vegetables (including mushrooms and fungi, roots
and tubers, pulses and legumes, and aloe vera), seaweed, and
nut and seed purees and spreads (e.g. peanut butter)
05.0 Confectionery
40 40
05.1 Cocoa products and chocolate products, including
imitations and chocolate substitutes
30 30
05.2 Confectionery, including hard and soft candy and
nougats, etc., other than 05.1, 05.3 and 05.4
05.3 Chewing gum 3 3
35 35
05.4 Decorations (e.g. for fine bakery wares), toppings (nonfruit)
and sweet sauces
06.0 Cereals and cereal products derived from cereal
grains, roots and tubers, and pulses and legumes,
excluding bakery wares of food category 07.0
06.1 Whole, broken or flaked grain, including rice NA 200 (70 raw)
06.2 Flours and starches (including soya bean powder) NA 30
06.3 Breakfast cereals, including rolled oats 30 30
200 200
06.4 Pastas and noodles and like products (e.g. rice paper, rice
vermicelli, soya bean pasta and noodles)