Table 5.

Food categories and, use level of PS (i.e. 7.5%) and occurrence of POP used for the intake estimates

CODE	FoodEx2_Level	FoodEx2_Name	Use level of the NF (%) in the oils/fats	Occurrence of POP (%) in the oils/fats
A0F1G	3	Margarines and similar	7.5*	0.0375** 0.171***
A039F	4	Butter and margarine/oil blends
A039G	4	Shortening and similar baking fats
A039J	4	Blended frying oil/fats
A036N	3	Vegetable fats and oils, edible

NF: novel food; POP: plant sterol oxidation products.

^*12.5 g plant sterol esters per 100 g correspond to approximately 7.5 g free plant sterol equivalent.

^**When considering an oxidation rate of 0.5% of the cooked phytosterols (see Section 3.3 ‘Stability’).

^***When considering an oxidation rate of 2.28% of the cooked phytosterols.