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Note 1: |
ADI is the provisional tolerable weekly intake (PWTI) for
aluminium. Use level reported as aluminium. |
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Note 2: |
ADI also includes the free acid form. |
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Note 3: |
Use level equivalent to 350 mg/kg as calcium. |
|
Note 4: |
Use level equivalent to 200 mg/kg as calcium. |
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Note 5: |
Use level equivalent to 800 mg/kg as calcium. |
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Note 6: |
Use level equivalent to 1000 mg/kg as calcium. |
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Note 7: |
Use level based on weight of flour used to manufacture the
final food. |
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Note 8: |
ADI as calcium disodium EDTA; no excess of disodium EDTA
should remain in foods. |
|
Note 9: |
Except natural wine produced from Vinis Vinifera
grapes. |
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Note 10: |
Level in food as consumed. |
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Note 11: |
ADI is the maximum tolerable daily intake (MTDI), expressed as
phosphorus from all sources. INS No. 450iv ADI = NE, but is included in
the group because of the chemical similarity to other pyrophosphates (INS No.
450), which have an ADI. |
|
Note 12: |
Anhydrous basis. |
|
Note 13: |
Use level reported as P2O5. |
|
Note 14: |
Use level reported as calcium. |
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Note 15: |
Use level based on dry weight or dry mix. |
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Note 16: |
Use in breading and batter coating only. |
|
Note 17: |
ADI applies to polyglycerol esters of fatty acids having an
average chain length of up to three glycerol units. |
|
Note 18: |
ADI as total of polyoxyethylene(8) and (20)
stearates. |
|
Note 19: |
ADI as total polyoxyethylene(20) sorbitan esters. |
|
Note 20: |
Use level reported on fat basis. |
|
Note 21: |
ADI is "temporary." |
|
Note 22: |
Use level reported by weight of nonfat milk solids. |
|
Note 23: |
Use level in the creaming mixture used in the manufacture of
the finished food. |
|
Note 24: |
Use in some products only when product contains butter or
other fats and oils. |
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Note 25: |
Use in packing medium only. |
|
Note 26: |
ADI as propylene glycol. |
|
Note 27: |
ADI as sum of sorbic acid and calcium, potassium, and sodium
sorbates, expressed as sorbic acid. Use level reported as sorbic acid. |
|
Note 28: |
Group ADI as the sum of sorbitan esters of lauric, oleic,
palmitic, and stearic acid. |
|
Note 29: |
Used in concentrated form of food only. |
|
Note 30: |
Group ADI based on sucrose esters contained in sucrose esters
of fatty acids and sucroglycerides. |
|
Note 31: |
Temporary group ADI based on sucrose ester content of sucrose
esters of fatty acids and sucroglycerides. |
|
Note 32: |
Group ADI for L(+)-tartaric acid and its sodium, potassium,
and sodium potassium salts, expressed as L(+)-tartaric acid. |
|
Note 33: |
Use level based on the raw material. |
|
Note 34: |
Use level based on egg yolk weight, dry basis. |
