COMMISSION IMPLEMENTING DECISION
of 22 November 2012
authorising the placing on the market of bovine lactoferrin as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (FrieslandCampina)
(notified under document C(2012) 8404)
(Only the Dutch text is authentic)
(2012/727/EU)
Article 1
Article 2
Article 3
ANNEX I
SPECIFICATIONS OF BOVINE LACTOFERRIN
Definition
Physical-chemical properties of bovine lactoferrin
Moisture |
less than 4,5 % |
Ash |
less than 1,5 % |
Arsenic |
less than 2 mg/kg |
Iron |
less than 350 mg/kg |
Protein |
more than 93 % |
of which bovine lactoferrin |
more than 95 % |
of which other proteins |
less than 5 % |
pH (2 % solution, 20 °C) |
5,2 to 7,2 |
Solubility (2 % solution, 20 °C) |
complete |
ANNEX II
Food category |
Maximum use levels of bLF |
Infant formulae and follow-on formulae (ready to drink) |
100 mg/100 ml |
Foods on dairy basis intended for young children (ready to eat/drink) |
200 mg/100 g |
Processed cereal food (solid) |
670 mg/100 g |
Foods for special medical purposes |
Depending on the needs of the individual up to 3 g/day |
Beverages based on milk |
200 mg/100 g |
Powdered drink mixes based on milk (ready to drink) |
330 mg/100 g |
Beverages based on fermented milk (including yoghurt drinks) |
50 mg/100 g |
Non-alcoholic drinks |
120 mg/100 g |
Products based on yoghurt |
80 mg/100 g |
Products based on cheese |
2 000 mg/100 g |
Ice cream |
130 mg/100 g |
Cakes and pastries |
1 000 mg/100 g |
Candies |
750 mg/100 g |
Chewing gum |
3 000 mg/100 g |