Safety evaluation of certain food additives - ipcs inchem

DIETARY EXPOSURE ASSESSMENT OF FLAVOURING AGENTS 289
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)
15.0 Ready-to-eat savouries
30 30
15.1 Snacks, potato-, cereal-, flour- or starch-based
(from roots and tubers, pulses and legumes)
30 30
15.2 Processed nuts, including coated nuts and nut
mixtures (with e.g. dried fruit)
15.3 Snacks – fish based 30 30
NA 300
16.0 Composite foods (e.g. casseroles, meat pies,
mincemeat) – foods that could not be placed in
categories 01–15
NA, not available (no portion was defined for these categories in the report of the sixty-seventh meeting of the Committee (Annex 1, reference 184);
*, amount applicable for powder.
a Food category taken for gelatin.
b The contribution from formula to the dietary exposure of infants should be considered separately. The consumption of formula was reported to be
about 90% of the total energy intake at 3 months of age in France (Boggio et al., 1999). After that age, this proportion of total energy intake from infant
formula decreases rapidly; therefore, it was considered appropriate to derive the highest average daily consumption of infant formula from the
consumption of infants of 3 months of age.
The median body weight for boys at 3 months is 6.4 kg (World Health Organization, 2006), and the consumption of formula can be calculated based
on 125 kcal/kg bw per day and on a content of 0.8 kcal/g in formula. This results in a consumption of formula of 1000 g/day (detailed calculation:
125/0.8 × 6.4 = 1000).
c Includes flavoured water, fruit and vegetable juices/nectars, coffee, tea.