当前位置: 首页? 政策法规? 国外法规? 2011/80/EU 根据欧洲议会和理事会条例(EC) No 258/97 授权?拟沙丁鱼)肽类产品作为一种新型食品配料投放市?Authorising the placing on the market of a fish (Sardinops sagax) peptide product as a novel food ingredient under Regulation (EC No 258/97 of the European Parliament and of the Council)

2011/80/EU 根据欧洲议会和理事会条例(EC) No 258/97 授权?拟沙丁鱼)肽类产品作为一种新型食品配料投放市?Authorising the placing on the market of a fish (Sardinops sagax) peptide product as a novel food ingredient under Regulation (EC No 258/97 of the European Parliament and of the Council)

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核心提示:该委员会决议规定了可用作新型食品配料投放入市场的鱼肽类产品的质量规格及可使用的食品种类和最大使用限量:基于酸奶、酸奶饮料、发酵奶产品、奶粉的食品,使用限量为0.48g/100g;调味水、蔬菜汁饮料,使用限量为0.3g/100g;早餐谷物食品,使用限量?g/100g;汤、炖肉汤精料,使用限量为0.3g/100g、/div>
发布单位
欧洲委员
欧洲委员伙/div>
发布文号 2011/80/EU
发布日期 2011-02-05 生效日期 暂无
有效性状?/th> 废止日期 暂无
备注 该委员会决议规定了可用作新型食品配料投放入市场的鱼肽类产品的质量规格及可使用的食品种类和最大使用限量:基于酸奶、酸奶饮料、发酵奶产品、奶粉的食品,使用限量为0.48g/100g;调味水、蔬菜汁饮料,使用限量为0.3g/100g;早餐谷物食品,使用限量?g/100g;汤、炖肉汤精料,使用限量为0.3g/100g、/td>

  Commission Decision

  of 4 February 2011

  authorising the placing on the market of a fish (Sardinops sagax peptide product as a novel food ingredient under Regulation(EC No 258/97of the European Parliament and of the Council

  (notified under document C?011 522(/p>

  (Only the English text is authentic(/p>

  ?011/80/EU(/p>

  THE EUROPEAN COMMISSION,

  Having regard to the Treaty on the Functioning of the European Union,

  Having regard to Regulation (EC No 258/97 of the European Parliament and of the Council of 27 January 1997 concerning novel foods and novel food ingredients [1], and in particular Article 7 thereof,

  Whereas:

  ? On 28 April 2008 the company of Senmi Ekisu Co. Ltd made a request to the competent authorities of Finland to place a fish (Sardinops sagax peptide product on the market as a novel food ingredient.

  ? On 12 January 2009 the competent food assessment body of Finland issued its initial assessment report. In that report it came to the conclusion that the fish peptide product may be placed on the market.

  ? The Commission forwarded the initial assessment report to all Member States on 10 March 2009.

  ? Within the 60-day period laid down in Article 6? of Regulation (EC No 258/97 reasoned objections to the marketing of the product were raised in accordance with that provision.

  ? Therefore the European Food Safety Authority (EFSA was consulted on 14 August 2009.

  ? On 9 July 2010, EFSA (Panel on Dietetic Products, Nutrition and Allergies in the "Scientific opinion on the safety of "Sardine Peptide Product" as a novel food ingredient" [2] came to the conclusion that the fish peptide product was safe under the proposed conditions of use and the proposed levels of intake.

  ? On the basis of the scientific assessment, it is established that the fish peptide product complies with the criteria laid down in Article 3? of Regulation (EC No 258/97.

  ? The measures provided for in this Decision are in accordance with the opinion of the Standing Committee on the Food Chain and Animal Health,

  HAS ADOPTED THIS DECISION:

  Article 1

  The fish (Sardinops sagax peptide product as specified in Annex I may be placed on the market in the union as a novel food ingredient for the uses listed in Annex II.

  Article 2

  The designation of fish (Sardinops sagax peptide product authorised by this Decision on the labelling of the foodstuff containing it shall be "fish (Sardinops sagax peptides".

  Article 3

  This Decision is addressed to Senmi Ekisu Co. Ltd, Research & Development Department, 779-2 Noda, Hirano-Cho, Ohzu-City, Ehime 795-0021, Japan.

  Done at Brussels, 4 February 2011.

  For the Commission

  John Dalli

  Member of the Commission

  [1] OJ L 43, 14.2.1997, p. 1.

  [2] EFSA Journal 2010; 8?): 1684.

  --------------------------------------------------

  ANNEX I

  SPECIFICATIONS OF FISH (SARDINOPS SAGAX PEPTIDE PRODUCT

  De scription

  The novel food ingredient is a peptide mixture, which is obtained by an alkaline protease-catalysed hydrolysis of fish (Sardinops sagax muscle, subsequent isolation of the peptide fraction by column chromatography, concentration under vacuum and spray drying. It is a yellowish white powder.

  Specification of fish (Sardinops sagax peptide product |

  Peptides [1] (short chain peptides, dipeptides and tripeptides with a molecular weight of less than 2 kDa | 85 g/100 g |

  Val-Tyr (dipeptide | 0,1 to 0,16 g/100 g |

  Ash | 10 g/100 g |

  Moisture | 8 g/100 g |

  [*] Kjeldahl method.

  --------------------------------------------------

  ANNEX II

  USES OF THE FISH PEPTIDE PRODUCT

  Use group | Maximum level of fish peptide product |

  Foods based on yoghurt, yoghurt drinks, fermented milk products, and powdered milk | 0,48 g/100 g (ready to eat/drink |

  Flavoured water, and vegetable-based drinks | 0,3 g/100 g (ready to drink |

  Breakfast cereals | 2 g/100 g |

  Soups, stews and soup powders | 0,3 g/100 g (ready to eat |

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