COMMISSION IMPLEMENTING REGULATION (EU) 2022/2534
of 21 December 2022
authorising the placing on the market of bovine milk beta-lactoglobulin (
β
-lactoglobulin) as a novel food and amending Implementing Regulation (EU) 2017/2470
(Text with EEA relevance)
Article 1
Article 2
Article 3
Article 4
ANNEX
Authorised novel food |
Conditions under which the novel food may be used |
Additional specific labelling requirements |
Other requirements |
Data Protection |
|
‘Bovine milk beta-lactoglobulin (β-lactoglobulin) |
Specified food category |
Maximum levels (g NF/100 ml) |
The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘bovine milk beta-lactoglobulin’ or ‘bovine milk β-lactoglobulin’. |
|
Authorised on 11 January 2023. This inclusion is based on proprietary scientific evidence and scientific data protected in accordance with Article 26 of Regulation (EU) 2015/2283. Applicant: Arla Foods Ingredients Group P/S, Sønderhøj 10-12, 8260 Viby J, Denmark. During the period of data protection, the novel food beta-lactoglobulin (β-lactoglobulin) is authorised for placing on the market within the Union only by Arla Foods Ingredients Group P/S unless a subsequent applicant obtains authorisation for the novel food without reference to the proprietary scientific evidence or scientific data protected in accordance with Article 26 of Regulation (EU) 2015/2283 or with the agreement of Arla Foods Ingredients Group P/S. End date of the data protection: 11 January 2028.’ |
Soft drinks marketed in relation to physical exercise |
25 |
||||
Whey powder (reconstituted) |
8 |
||||
Milk based drinks and similar products |
12 |
||||
Foods for special medical purposes as defined in Regulation (EU) No 609/2013 intended for the general population older than 3 years of age, excluding pregnant and lactating women |
In accordance with the particular nutritional requirements of the persons for whom the products are intended |
Authorised novel food |
Specification |
‘Bovine milk beta-lactoglobulin (β-lactoglobulin) |
Description: Beta-lactoglobulin (β-lactoglobulin) protein is a white to cream powder produced from bovine whey by a series of steps involving filtration, concentration, crystallisation, re-dissolution (in water), pH adjustment to acidic or neutral pH, re-concentration and drying. CAS number: 9045-23-2 Molecular weight: 36,7 kDa (dimer); 18,3 kDa (monomer) Characteristics/Composition: pH (10 % solution): 3,5-8,0 Protein (N x 6,38) (%): ≥ 86,0 Beta-lactoglobulin (% of protein): ≥ 90,0 Lactose (%): ≤ 1,0 Fat (%): ≤ 1,0 Ash (%): ≤ 5,0 Moisture (%): ≤ 5,5 Heavy Metals: Cadmium (mg/kg): < 0,2 Lead (mg/kg): < 0,1 Mercury (mg/kg): < 0,01 Contaminants: Aflatoxin M1 (μg/kg): < 0,01 Microbiological criteria: Total plate count: ≤ 5 000 CFU/g Total yeast/moulds count: ≤ 10 CFU/g Enterobacteriaceae: ≤ 10 CFU/g Salmonella spp.: Absent in 25 g Bacillus cereus: < 100 CFU/g Listeria monocytogenes: Absent in 25 g Staphylococcus aureus: < 10 CFU/g Sulfite-reducing clostridia: < 10 CFU/g CFU: Colony Forming Units; kDa: kiloDaltons’ |