COMMISSION IMPLEMENTING REGULATION (EU) 2019/108
of 24 January 2019
authorising the change of specifications of the novel food ingredient lipid extract from Antarctic Krill (
Euphausia superba
) under Regulation (EU) 2015/2283 of the European Parliament and of the Council and amending Commission Implementing Regulation (EU) 2017/2470
(Text with EEA relevance)
Article 1
Article 2
Article 3
ANNEX
Authorised Novel Food |
Specifications |
‘Antarctic Krill oil from Euphausia superba |
Description/Definition: To produce lipid extract from Antarctic Krill (Euphausia superba) deep-frozen crushed krill or dried krill meal is subjected to lipid extraction with an approved extraction solvent (under Directive 2009/32/EC). Proteins and krill material are removed from the lipid extract by filtration. The extraction solvents and residual water are removed by evaporation. Saponification value: ≤ 230 mg KOH/g Peroxide value (PV): ≤ 3 meq O2/kg oil Oxidative stability: All food products containing Antarctic Krill oil from Euphausia superba should demonstrate oxidative stability by appropriate and recognised national/international test methodology (e.g. AOAC). Moisture and volatiles: ≤ 3 % or 0,6 expressed as water activity at 25 °C Phospholipids: ≥ 35 % to < 60 % Trans-fatty acids: ≤ 1 % EPA (eicosapentaenoic acid): ≥ 9 % DHA (docosahexaenoic acid): ≥ 5 %’ |