Safety evaluation of certain food additives - ipcs inchem

DIETARY EXPOSURE ASSESSMENT OF FLAVOURING AGENTS 287
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)
12.3 Vinegars 15 15
12.4 Mustards 15 15
12.5 Soups and broths 200 200 (30*)
12.6 Sauces and like products 30 30
120/20 120/20
12.7 Salads 120 g (e.g. macaroni salad, potato salad) and
sandwich spreads (20 g), excluding cocoa- and nut-based
spreads of food categories
12.8 Yeast and like products NA 1
12.9 Protein products a 15 15
12.10 Fermented soya bean products 40 40
13.0 Foodstuffs intended for particular nutritional uses
NA 1000 b
13.1 Infant formulae, follow-on formulae and formulae for
special medical purposes for infants
13.2 Complementary foods for infants and young children NA 50
NA 200 (30*)
13.3 Dietetic foods intended for special medical purposes
(excluding food products of category 13.1)