5th Call : Input data for the Exposure Assessment of Food Enzymes
- Fats and oils processing for interesterification
Instruction for completing the attached MS Excel ® file
Sheet 1 contains a legend for the information given in Sheets 2.
EFSA is seeking your feedback on the information listed in the Excel file concerning the FoodEx categories (column B), and the associated technical factors (column D–E) for interesterification (sheet 2)
- For FoodEx categories (column B), should any food group be excluded? Or are there any food groups missing from the list?
In column G, please indicate ‘Remove’ for food groups to be exluded, and list any additionally proposed food groups with the corresponding FoodEx category at the end of this column.
The FoodEx categories are available in the FoodEx list (Sheet 3).
- In columns D–E, the average technical conversion factors (f1) and the average recipe fractions (f2) mainly derived from the EFSA RPC Model and open information sources are listed.
If you do not agree with any of the listed technical factors, keeping in mind that there can be some variation between foods in each category, please propose an alternative average factor for the respective FoodEx category in column H-I.
For transparency purposes, please provide a short text using columns J, K and L to justify any feedback given in columns H and I, respectively. Any references should be provided in column M.
Submission of data
Data should be submitted directly to EFSA using the dedicated e-mail address for this service: foodenzyme.datacall [at] efsa.europa.eu . This mailbox is also the contact point for any technical support/advice you need for the reporting of this data.