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. 2022 Aug 17;20(8):e07420. doi: 10.2903/j.efsa.2022.7420

Table F.5.

Use levels reported by industry for the flavouring substances in FGE.19 subgroup 3.3

CODEX code Food categories (a) , (d) Standard portions (b) (g) Occurrence level as added flavouring substance (mg/kg)
Normal Max Normal Max Normal Max Normal Max Normal Max
Flavouring substances FL‐no: 05.062 05.099 05.100 05.175 (c) 05.222 (c)
01.0 Dairy products and analogues, excluding products of category 02.0 0.41 1.4 2.12 8.65 0.41 22.4 3 15 0.0002 0.0075
01.1 Milk and dairy‐based drinks 200 0.25 0.56 1.56 5.43 0.19 0.53
01.6 Cheese and analogues 40 0.37 1.4 1.64 3.21 0.41 22.4
01.7 Dairy‐based desserts (e.g. pudding, fruit or flavoured yoghurt) 125 0.41 1.3 2.12 8.65 0.0022 0.5
02.0 Fats and oils and fat and oil emulsions (type water‐in‐oil) 0.48 2 10 0.0002 0.0075
02.1 Fats and oils essentially free from water 15 0.16 1.56 5.68 17.38 0.11 5.61
02.2 Fat emulsions mainly of type water‐in‐oil 15 0.16 1.56 5.68 17.38 0.11 5.61
02.3 Fat emulsions mainly of type water‐in‐oil, including mixed and/or flavoured products based on fat emulsions 15 0.16 1.56 5.68 17.38 0.11 5.61
02.4 Fat‐based desserts excluding dairy‐based dessert products of category 1.7 50 0.48 1.23 0.85 9 0.03 0.79
03.0 Edible ices, including sherbet and sorbet 50 0.44 1.15 3.89 13.15 0.03 0.55 3 15 0.002 0.005
04.1.2 Processed fruit 125 0.03 0.05 0.5 1.01 0.0021 0.09 2 10 0.0002 0.0075
04.1.2.5 Jams, jellies, marmalades 30 0.26 0.26 0.78 2.69 0.0032 0.16
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 0.03 0.13 0.05 0.46 0.12 1.5
05.0 Confectionery 2.52 4 20 0.02 0.75
05.1 Cocoa products and chocolate products, including imitations and chocolate substitutes 40 0.97 2.64 4.18 21.24 0.23 11.25
05.2 Confectionery, including hard and soft candy, nougats, etc., other than 05.1, 05.3 and 05.4 30 0.54 3.5 3.82 19.84 0.34 6.2
05.3 Chewing gum 3 2.52 5.13 4.66 11.52 2.03 112
05.4 Decorations (e.g. for fine bakery wares), toppings (non‐fruit) and sweet sauces 35 0.11 1.05 1.65 10.41 0.2 11.2
06.0 Cereals and cereal products, incl. Flours & starches from roots & tubers, pulses & legumes, excluding bakery 0.45 2 10
06.3 Breakfast cereals, including rolled oats 30 0.45 2 0.81 2.1 0.61 33.6
06.4 Pastas and noodles and like products (e.g. rice paper, rice vermicelli, soya bean pastas and noodles) 200 0.01 0.04 0.03 0.26 0.12 1.5
06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) 200 0.19 1.33 1.04 1.58 0.41 22.4
06.6 Batters (e.g. for breading or batters for fish or poultry) 30 0.04 0.3 1.08 3.08 0.23 3
06.7 Pre‐cooked or processed rice products, including rice cakes (Oriental type only) 200 0.3 0.6 0.02 0.06 0.1 0.2
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 0.05 0.32 0.44 1.62 0.15 3.76
07.0 Bakery wares 1.21 5 25 0.002 0.0075
07.1 Bread and ordinary bakery wares 50 0.51 2.14 1.7 6.71 1.42 9.51
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 80 1.21 3.3 6.81 22.32 1.84 11.14
08.0 Meat and meat products, including poultry and game 0.02 1 5 0.0002 0.0075
08.2 Processed meat, poultry and game products in whole pieces or cuts 100 0.7 0.83 0.08 0.11 0.12 1.5
08.3 Processed comminute meat, poultry and game products 100 0.7 0.83 0.08 0.11 0.12 1.5
09.0 Fish and fish products, including molluscs, crustaceans and echinoderms 0.42 1 5 0.0002 0.0075
09.2 Processed fish and fish products, including molluscs, crustaceans and echinoderms 100 0.42 0.47 4.13 12.88 0.12 1.5
09.3 Semi‐preserved fish and fish products, including molluscs, crustaceans and echinoderms 100 0.42 0.47 4.13 12.88 0.12 1.5
09.4 Fully preserved, including canned or fermented, fish and fish products, including molluscs, crustaceans and echinoderms 100 0.42 0.47 4.13 12.88 0.12 1.5
10.0 Eggs and egg products 0.8
10.2 Egg products 100 0.02 0.15 0.05 0.51 0.12 1.5
10.3 Preserved eggs, including alkaline, salted and canned eggs 100 0.02 0.15 0.05 0.51 0.12 1.5
10.4 Egg‐based desserts (e.g. custard) 125 0.8 4 6.34 21.69 0.41 22.4
11.0 Sweeteners, including honey 0.45
11.1 Refined and raw sugar 10 0.96 2.38
11.2 Brown sugar excluding products of food category 11.1 10 0.69 3.39
11.3 Sugar solutions and syrups, and (partially) inverted sugars, including molasses and treacle, excluding products of food category 11.1 30 0.01 0.04 0.26 0.85 0.0016 0.08
11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) 30 0.45 1.45 1.29 5.5 0.0016 0.08
11.5 Honey 15 0.5 3.01
11.6 Table‐top sweeteners, including those containing high‐intensity sweeteners 1 0.004 0.02
12.0 Salts, spices, soups, sauces, salads, protein products, etc. 2.0 2 10 0.0002 0.0075
12.2 Herbs, spices, seasonings and condiments (e.g. seasoning for instant noodles) 1 0.41 0.56 0.22 9.18 0.09 0.81
12.3 Vinegars 15 0.38 1.75 1 3.01 0.12 1.5
12.4 Mustards 15 0.15 0.15 2.09 5.84 0.12 1.5
12.5 Soups and broths 200 0.27 0.31 0.07 0.11 0.06 0.76
12.6 Sauces and like products 30 0.38 1.88 0.42 1.63 0.12 1.5
12.7.1 Salads 120 g (e.g. macaroni salad, potato salad) excluding cocoa‐ and nut‐based spreads of food categories 120 0.02 0.15 0.05 0.51 0.12 1.5
12.7.2 Sandwich spreads (20 g), excluding cocoa‐ and nut‐based spreads of food categories 20 0.02 0.15 2.32 7.58 0.12 1.5
12.9 Protein products 15 2 4 6.09 75.17 0.58 7.5
12.10 Fermented soya bean products 40 1 1 7.25 25.01 0.12 1.5
13.0 Foodstuffs intended for particular nutritional uses 0.3 3 15
13.3 Dietetic foods intended for special medical purposes (excluding food products of category 13.1) 200 0.3 2.05 0.58 1.09 0.16 11.21
13.4 Dietetic formulae for slimming purposes and weight reduction 200 0.3 2.05 0.58 1.09 0.16 11.21
13.5 Dietetic foods (e.g. supplementary foods for dietary use), excluding products of food categories 13.1–13.4 and 13.6 200 0.3 2.05 0.58 1.09 0.16 11.21
13.6 Food supplements 5 1.14 6.6 0.07 0.57
14.1 Non‐alcoholic (‘soft’) beverages 300 0.55 2.29 1.54 9.87 2 10 0.02 0.75
14.2 Alcoholic beverages, incl. alcohol‐free and low‐alcoholic counterparts 0.5 0.11 0.11 4 20 0.02 0.75
14.2.1 Beer and malt beverages 300 0.13 0.13 0.47 1.29 0.0016 0.08
14.2.2 Grape wines 150 0.23 0.23 2.47 8.39 0.0016 0.08
14.2.3 Mead 150 0.5 0.5 4.84 16.71 0.0016 0.08
14.2.4 Spirituous beverages 30 0.4 1.44 0.52 9.45 0 0.08
15.0 Ready‐to‐eat savouries 30 2.53 (e) 2.29 (e) 3.64 10.04 0.78 1.79 5 25 0.0002 0.0075
16.0 Composite foods (e.g. casseroles, meat pies, mincemeat) – foods that could not be placed in categories 01.0–15.0 300 0.08 0.34 0.55 2.25 2 10 0.0002 0.0075
(a)

Most of the categories reported are the subcategories 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).

(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.

(c)

Only use levels for ‘main’ food categories have been provided (see Table F.6).

(d)

Only food categories for which use has been reported are included in the table.

(e)

The Panel noted that the normal and maximum use levels for this food category for [FL‐no: 05.062] are not plausible. However, use level of 2.29 mg/kg was provisionally used for the calculation of mTAMDI.