Table B.1.

Normal and maximum occurrence levels for refined categories of foods and beverages

CODEX code	Food categoriesa	Standard portionsb (g)	Occurrence level as added flavouring substance (mg/kg)		Occurrence level from other sourcesc (mg/kg)		Combined occurrence level from all sourcese (mg/kg)
			Normal	Maximum	Averaged	Maximum	Normal	Maximum
03.0	Edible ices, including sherbet and sorbet	50	150	180			150	180
05.0	Confectionery	40	180	385			180	385
05.3	Chewing gum	3	260	850			260	850
06.0	Cereal and cereal products derived from cereal grains, roots and tubers, and pulses and legumes, excluding bakery wares of food category 7.0	200	12	22			12	22
07.0	Bakery wares	80	220	420			220	420
08.0	Meat and meat products, including poultry and game	200	160	200			160	200
12.0	Salts, spices, soups, sauces, salads, protein products (including soya bean protein products) and fermented soya bean products	200	175	175			175	175
14.1	Non‐alcoholic beverages	300	40	75			40	75
14.2.1	Alcoholic beverages	300	200	600			200	600

^aMost of the categories reported are the subcategories of Codex GSFA (General Standard for Food Additives) used by the JECFA in the SPET technique (FAO/WHO, 2008). In the case of category 13.2 (complementary foods for infants and young children), further refined categories have been created so that a specific assessment of dietary exposure can be performed in young children.

^b

For Adults. In case of foods marketed as powder or as concentrates, occurrence levels must be reported for the reconstituted product, considering the instructions reported on the product label or one of the standard dilution factors established by the JECFA (FAO/WHO 2008):

• 1/25 for powder used to prepare water‐based drinks such as coffee, containing no additional ingredients,
• 1/10 for powder used to prepare water‐based drinks containing additional ingredients such as sugars (ice tea, squashes, etc.),
• 1/7 for powder used to prepare milk, soups and puddings,
• 1/3 for condensed milk.

^cAs natural constituent and/or developed during the processing and/or as carry over resulting from their use in animal feed.

^dIn order to estimate normal values in each category, only foods and beverages in which the substance is present in significant amount will be considered (e.g. for the category ‘Fresh fruit’ 04.1.1., the normal concentration will be the median concentration observed in all kinds of fruit where the flavouring substance is known to occur).

^eAs added flavouring or from other sources. The normal and maximum combined occurrence levels of the substance will be assessed by the applicant either by adding up occurrence levels from added use to that from other sources or by expert judgment based on the likelihood of their concomitant presence. This will be done both for normal use levels and for maximum use levels.