Commission Implementing Regulation (EU) 2018/1648 of 29 October 2018 authorising the placing on the market of xylo-oligosaccharides as a novel food 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) (c. 1648)

ANNEX U.K.

The Annex to Implementing Regulation (EU) 2017/2470 is amended as follows:

(1)

The following entry is inserted in Table 1 (Authorised novel foods) in alphabetical order:

Authorised novel food	Conditions under which the novel food may be used		Additional specific labelling requirements	Other requirements
‘Xylo-oligosaccharides	Specified food category	Maximum levels (**)	The designation of the novel food on the labelling of the foodstuffs containing it shall be “Xylo-oligosaccharides”’
	White bread	14 g/kg
	Whole meal bread	14 g/kg
	Breakfast cereals	14 g/kg
	Biscuits	14 g/kg
	Soy drink	3,5 g/kg
	Yoghurt (*)	3,5 g/kg
	Fruit spreads	30 g/kg
	Chocolate confectionery	30 g/kg
	(*) When used in milk products xylo-oligosaccharides shall not replace, in whole or in part, any milk constituent (**) Maximum levels calculated on the basis of the specifications of Powder form 1.

(2)

The following entry is inserted in Table 2 (Specifications) in alphabetical order:

Authorised Novel Food	Specification
‘Xylo-oligosaccharides	Description: The novel food is a mixture of xylo-oligosaccharides (XOS) which are obtained from corncobs (Zea mays subsp. mays) via hydrolysis by a xylanase from Trichoderma reesei followed by a purification process. Characteristics/Composition
	Parameter	Powder form 1	Powder form 2	Syrup form
	Moisture (%)	≤ 5,0	≤ 5,0	70-75
	Protein (g/100 g)	< 0,2
	Ash (%)	≤ 0,3
	pH	3,5-5,0
	Total carbohydrate content (g/100 g)	≥ 97	≥ 95	≥ 70
	XOS content (dry basis) (g/100 g)	≥ 95	≥ 70	≥ 70
	Other carbohydrates (g/100 g) (a)	2,5-7,5	2-16	1,5-31,5
	Monosaccharides total (g/100 g)	0-4,5	0-13	0-29
	Glucose (g/100 g)	0-2	0-5	0-4
	Arabinose (g/100 g)	0-1,5	0-3	0-10
	Xylose (g/100 g)	0-1,0	0-5	0-15
	Disaccharides total (g/100 g)	27,5-48	25-43	26,5-42,5
	Xylobiose (XOS DP2) (g/100 g)	25-45	23-40	25-40
	Cellobiose (g/100 g)	2,5-3	2-3	1,5-2,5
	Oligosaccharides total (g/100 g)	41-77	36-72	32-71
	xylotriose (XOS DP3) (g/100 g)	27-35	18-30	18-30
	xylotetraose (XOS DP4) (g/100 g)	10-20	10-20	8-20
	xylopentaose (XOS DP5) (g/100 g)	3-10	5-10	3-10
	xylohexaose (XOS DP6) (g/100 g)	1-5	1-5	1-5
	Xyloheptaose (XOS DP7) (g/100 g)	0-7	2-7	2-6
	Maltodextrin (g/100 g) (b)	0	20-25	0
	Copper (mg/kg)	< 5,0
	Lead (mg/kg)	< 0,5
	Arsenic (mg/kg)	< 0,3
	Salmonella (CFU (c)/25 g)	Negative
	E, coli (MPN (d)/100 g)	Negative
	Yeast (CFU/g)	< 10
	Mould (CFU/g)	< 10
	DP : Degree of polymerization (a) Other carbohydrates include monosaccharides (glucose, xylose and arabinose) and cellobiose. (b) Maltodextrin content is calculated according to the amount added in the process. (c) CFU: Colony Forming Units. (d) MPN: Most Probable Number.’