COMMISSION DECISION
of 23 October 2006
authorising the placing on the market of diacylglycerol oil of plant origin as a novel food under Regulation (EC) No 258/97 of the European Parliament and of the Council
(notified under document number C(2006) 4971)
(Only the English text is authentic)
(2006/720/EC)
Article 1
Article 2
Article 3
ANNEX
Substance/Parameter |
Content |
Acylglycerol Distribution: |
|
Diacylglycerols (DAG) |
Not less than 80 % |
1,3-Diacylglycerols (1,3-DAG) |
Not less than 50 % |
Triacylglycerols (TAG) |
Not more than 20 % |
Monoacylglycerols (MAG) |
Not more than 5 % |
Fatty Acid Composition (MAG, DAG, TAG): |
|
Oleic acid (C18:1) |
Between 20 and 65 % |
Linoleic acid (C18:2) |
Between 15 and 65 % |
Linolenic acid (C18:3) |
Not more than 15 % |
Saturated fatty acids |
Not more than 10 % |
Others: |
|
Acid value |
Not more than 0,5 mg KOH/g |
Moisture and volatile |
Not more than 0,1 % |
Peroxide value (PV) |
Not more than 1 meq/kg |
Unsaponifiables |
Not more than 2 % |
Trans fatty acids |
Not more than 1 % |
MAG = monoacylglycerols, DAG = diacylglycerols, TAG = triacylglycerols Fatty acid components are derived from edible vegetable oils, in particular from soybean oil (Glycine max) or rapseed oil (Brassica campestris, Brassica napus). |