Table C.1.
Normal and maximum occurrence levels for refined categories of foods and beverages
| 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 | |||
| 01.1 | Milk‐ and dairy‐based drinks | 200 | 1.06 | 5 | 1.06 | 5 | ||
| 01.2 | Fermented and renneted milk products (plain), excluding food category 01.1.2 (dairy‐based drinks) | 200 | 1.06 | 5 | 1.06 | 5 | ||
| 01.3 | Condensed milk and analogues (plain) | 70 | 1.06 | 5 | 1.06 | 5 | ||
| 01.4 | Cream (plain) and the like | 15 | 1.06 | 5 | 1.06 | 5 | ||
| 01.5 | Milk powder and cream powder and powder analogues (plain) | 30 | 1.06 | 5 | 1.06 | 5 | ||
| 01.6 | Cheese and analogues | 40 | 1.06 | 5 | 1.06 | 5 | ||
| 01.7 | Dairy‐based desserts (e.g., pudding, fruit or flavoured yoghurt) | 125 | 1.06 | 5 | 1.06 | 5 | ||
| 01.8 | Whey and whey products, excluding whey cheeses | 200 | 1.06 | 5 | 1.06 | 5 | ||
| 02.1 | Fats and oils essentially free from water | 15 | ||||||
| 02.2 | Fat emulsions mainly of type water‐in‐oil | 15 | ||||||
| 02.3 | Fat emulsions mainly of type water‐in‐oil, including mixed and/or flavoured products based on fat emulsions | 15 | ||||||
| 02.4 | Fat‐based desserts excluding dairy‐based dessert products of category 1.7 | 50 | ||||||
| 03.0 | Edible ices, including sherbet and sorbet | 50 | 0.01 | 0.089 | 0.01 | 0.089 | ||
| 04.1.1 | Fresh fruit | 140 | 0.13 | 0.13 | ||||
| 04.1.2 | Processed fruit | 125 | 0.13 | 0.13 | ||||
| 04.1.2.5 | Jams, jellies, marmalades | 30 | ||||||
| 04.2.1 | Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed | 200 | ||||||
| 04.2.2 | Processed 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) and nuts and seeds | 200 | ||||||
| 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) | 30 | ||||||
| 05.1 | Cocoa products and chocolate products, including imitations and chocolate substitutes | 40 | 1.15 | 2.42 | 1.15 | 2.42 | ||
| 05.1.3 | Cocoa‐based spreads, including fillings | 30 | 1.15 | 2.42 | 1.15 | 2.42 | ||
| 05.2 | Confectionery, including hard and soft candy, nougats, etc., other than 05.1, 05.3 and 05.4 | 30 | 1.15 | 2.42 | 1.15 | 2.42 | ||
| 05.3 | Chewing gum | 3 | ||||||
| 05.4 | Decorations (e.g. for fine bakery wares), toppings (non‐fruit) and sweet sauces | 35 | 1.15 | 2.42 | 1.15 | 2.42 | ||
| 06.1 | Whole, broken or flaked grain, including rice | 200 | 1 | 5 | 1 | 5 | ||
| 06.2 | Flours and starches (including soya bean powder) | 30 | 1 | 5 | 1 | 5 | ||
| 06.3 | Breakfast cereals, including rolled oats | 30 | 1 | 5 | 1 | 5 | ||
| 06.4 | Pastas and noodles and like products (e.g. rice paper, rice vermicelli, soya bean pastas and noodles) | 200 | 1 | 5 | 1 | 5 | ||
| 06.5 | Cereal‐ and starch‐based desserts (e.g. rice pudding, tapioca pudding) | 200 | 1 | 5 | 1 | 5 | ||
| 06.6 | Batters (e.g. for breading or batters for fish or poultry) | 30 | 1 | 5 | 1 | 5 | ||
| 06.7 | Pre‐cooked or processed rice products, including rice cakes (Oriental type only) | 200 | 1 | 5 | 1 | 5 | ||
| 06.8 | Soya bean products (excluding soya bean products of food category 12.9 and fermented soya bean products of food category 12.10) | 100 | 1 | 5 | 1 | 5 | ||
| 07.1 | Bread and ordinary bakery wares | 50 | 1 | 5 | 1 | 5 | ||
| 07.2 | Fine bakery wares (sweet, salty, savoury) and mixes | 80 | 1 | 5 | 1 | 5 | ||
| 08.1 | Fresh meat, poultry and game | 200 | ||||||
| 08.2 | Processed meat, poultry and game products in whole pieces or cuts | 100 | ||||||
| 08.3 | Processed comminute meat, poultry and game products | 100 | ||||||
| 08.4 | Edible casings (e.g. sausage casings) | 1 | ||||||
| 09.1.1 | Fresh fish | 200 | ||||||
| 09.1.2 | Fresh molluscs, crustaceans and echinoderms | 200 | ||||||
| 09.2 | Processed fish and fish products, including molluscs, crustaceans and echinoderms | 100 | ||||||
| 09.3 | Semi‐preserved fish and fish products, including molluscs, crustaceans and echinoderms | 100 | ||||||
| 09.4 | Fully preserved, including canned or fermented, fish and fish products, including molluscs, crustaceans and echinoderms | 100 | ||||||
| 10.1 | Fresh eggs | 100 | 1 | 5 | 1 | 5 | ||
| 10.2 | Egg products | 100 | 1 | 5 | 1 | 5 | ||
| 10.3 | Preserved eggs, including alkaline. salted and canned eggs | 100 | 1 | 5 | 1 | 5 | ||
| 10.4 | Egg‐based desserts (e.g. custard) | 125 | 1 | 5 | 1 | 5 | ||
| 11.1 | Refined and raw sugar | 10 | ||||||
| 11.2 | Brown sugar excluding products of food category 11.1 | 10 | ||||||
| 11.3 | Sugar solutions and syrups, and (partially) inverted sugars, including molasses and treacle, excluding products of food category 11.1.3 (soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar) | 30 | ||||||
| 11.4 | Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) | 30 | ||||||
| 11.5 | Honey | 15 | ||||||
| 11.6 | Table‐top sweeteners, including those containing high‐intensity sweeteners | 1 | ||||||
| 12.1 | Salt and salt substitutes | 1 | ||||||
| 12.10 | Protein products other than from soybeans | 15 | ||||||
| 12.2 | Herbs, spices, seasonings and condiments (e.g. seasoning for instant noodles) | 1 | 0.48 | 0.48 | ||||
| 12.3 | Vinegars | 15 | ||||||
| 12.4 | Mustards | 15 | ||||||
| 12.5 | Soups and broths | 200 | ||||||
| 12.6 | Sauces and like products | 30 | ||||||
| 12.7.a | Salads 120 g (e.g. macaroni salad, potato salad) excluding cocoa‐ and nut‐based spreads of food categories | 120 | ||||||
| 12.7.b | Sandwich spreads (20 g), excluding cocoa‐ and nut‐based spreads of food categories | 20 | ||||||
| 12.8 | Yeast and like products | 1 | ||||||
| 12.9 | Soybean‐based seasonings and condiments | 15 | ||||||
| 12.9.1 | Fermented soya bean products (e.g. miso) | 40 | ||||||
| 12.9.2 | Soybean sauce | 15 | ||||||
| 12.9.3 | Fermented soybean sauce | 15 | ||||||
| 13.2.a | Complementary foods for infants and young children: Dry instant cereals (with or without milk), including pasta | 110 | ||||||
| 13.2.b | Complementary foods for infants and young children: Meat‐based or fish‐based dinner | 170 | ||||||
| 13.2.c | Complementary foods for infants and young children: Dairy‐based dessert | 110 | ||||||
| 13.2.d | Complementary foods for infants and young children: Vegetables, potatoes, broth, soups, pulses | 170 | ||||||
| 13.2.e | Complementary foods for infants and young children: Biscuits and cookies | 20 | ||||||
| 13.2.f | Complementary foods for infants and young children: Fruit purée | 110 | ||||||
| 13.2.g | Complementary foods for infants and young children: Fruit juice | 120 | ||||||
| 13.2.h | Milk for young children | 200 | ||||||
| 13.3 | Dietetic foods intended for special medical purposes (excluding food products of category 13.1 ‘Infant formulae, follow‐up formulae and other formulae for special medical purposes for infants’) | 200 | 1 | 5 | 1 | 5 | ||
| 13.4 | Dietetic formulae for slimming purposes and weight reduction | 200 | 1 | 5 | 1 | 5 | ||
| 13.5 | Dietetic foods (e.g. supplementary foods for dietary use), excluding products of food categories 13.1 (Infant formulae, follow‐up formulae and other formulae for special medical purposes for infants), 13.2–13.4 and 13.6 | 200 | 1 | 5 | 1 | 5 | ||
| 13.6 | Food supplements | 5 | ||||||
| 14.1 | Other non‐alcoholic (‘soft’) beverages (expressed as liquid) | 300 | 1 | 5 | 1 | 5 | ||
| 14.2.1 | Beer and malt beverages | 300 | ||||||
| 14.2.2 | Cider and perry | 300 | ||||||
| 14.2.3 | Grape wines | 150 | ||||||
| 14.2.4 | Wines (other than grape) | 150 | ||||||
| 14.2.5 | Mead | 150 | ||||||
| 14.2.6 | Distilled spirituous beverages containing more than 15% alcohol | 30 | ||||||
| 14.2.7 | Aromatised alcoholic beverages (e.g. beer, wine and spirituous cooler‐type beverages, low alcoholic refreshers) | 300 | ||||||
| 15.1 | Snacks, potato‐, cereal‐, flour‐ or starch‐based (from roots and tubers, pulses and legumes) | 30 | ||||||
| 15.2 | Processed nuts, including coated nuts and nut mixtures (with e.g. dried fruit) | 30 | ||||||
| 15.3 | Snacks – fish‐based | 30 | ||||||
| 16.0 | Composite foods (e.g. casseroles, meat pies, mincemeat) – foods that could not be placed in categories 01–15 | 300 | 0.02 | 0.15 | 0.02 | 0.15 | ||
Most of the categories reported are the sub‐categories of Codex GSFA (General Standard for Food Additives, available at http://www.codexalimentarius.net/gsfaonline/CXS_192e.pdf) 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.
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.
As natural constituent and/or developed during the processing and/or as carry over resulting from their use in animal feed.
In 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).
As 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 judgement based on the likelihood of their concomitant presence. This will be done both for normal use levels and for maximum use levels.