ANNEX

  1. (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. (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.’