Article 1
Refined allanblackia seed oil as specified in the Annex may be placed on the market in the Community as a novel food ingredient for use in yellow fat spreads and cream based spreads.
2008/559/EC: Commission Decision of 27 June 2008 authorising the placing on the market of allanblackia seed oil as novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document number C(2008) 3081)
2008/559/EC: Commission Decision of 27 June 2008 authorising the placing on the market of allanblackia seed oil as novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document number C(2008) 3081)
Data as of 2026-07-04 · Compiled from an official source version. Later amendments or repeals may not be reflected; the official text prevails. · Read the official text ↗
Article 2
The designation of the novel food ingredient authorised by this Decision on the labelling of the foodstuff containing it shall be ‘allanblackia seed oil’.
Article 3
This Decision is addressed to Unilever Deutschland GmbH, Dammtorwall 15, D-20355 Hamburg.
Supplementary provisions
ANNEXSupplementary provisions
ANNEX Specifications of refined allanblackia seed oil Description Allanblackia seed oil is obtained from the seeds of the allanblackia species: A. floribunda (synonymous with A. parviflora ) and A. stuhlmannii . Composition of fatty acids Lauric acid (C12:0) < 1 % Myristic acid (C14:0) < 1 % Palmitic acid (C16:0) < 2 % Palmitoleic acid (C16:1) < 1 % Stearic acid (C18:0) 45-58 % Oleic acid (C18:1) 40-51 % Linoleic acid (C18:2) < 1 % γ-Linolenic acid (C18:3) < 1 % Arachidic acid (C20:0) < 1 % Free fatty acids max. 0,1 % Characteristics Trans fatty acids max. 0,5 % Peroxide value max. 0,8 meq/kg Iodine value < 46 g/100 g Unsaponifiable matter max. 0,1 % Saponification value 185-198 mg KOH/g
Source: EUR-Lex (Publications Office of the EU), © European Union, reuse permitted under Commission Decision 2011/833/EU.
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