ANNEX
- (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.’