COMMISSION DECISION
of 14 June 2010
authorising the placing on the market of Ferric Sodium EDTA as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council
(notified under document C(2010) 3729)
(Only the German text is authentic)
(2010/331/EU)
Article 1
Article 2
Article 3
ANNEX I
Specifications of Ferric Sodium EDTA
DESCRIPTION
| 
                   Chemical characteristics of Ferric Sodium EDTA without prejudice to the provisions of Regulation (EC) No 953/2009, Directive 2002/46/EC and/or Regulation (EC) No 1925/2006  | 
            |
| 
                   pH of 1 % solution  | 
               
                   3,5 to 5,5  | 
            
| 
                   Iron  | 
               
                   12,5 % to 13,5 %  | 
            
| 
                   Sodium  | 
               
                   5,5 %  | 
            
| 
                   Water  | 
               
                   12,8 %  | 
            
| 
                   Organic matter (CHNO)  | 
               
                   68,4 %  | 
            
| 
                   EDTA  | 
               
                   65,5 % to 70,5 %  | 
            
| 
                   Water insoluble matter  | 
               
                   not more than 0,1 %  | 
            
| 
                   Nitrilo-triacetic acid  | 
               
                   not more than 0,1 %  | 
            
ANNEX II
| 
                   Food supplements (in accordance with Directive 2002/46/EC)  | 
               
                   children: 18 mg per daily dose as recommended by the manufacturer  | 
            
| 
                   adults: 75 mg per daily dose as recommended by the manufacturer  | 
            |
| 
                   Dietetic foods (in accordance with Regulation (EC) No 953/2009)  | 
               
                   12 mg EDTA per 100 g of final food  | 
            
| 
                   Fortified foods (in accordance with Regulation (EC) No 1925/2006)  | 
               
                   12 mg EDTA per 100 g of final food  |