2009/344/EC: Commission Decision of 22 April 2009 authorising the placing on the market of Ice Structuring Protein type III HPLC 12 as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document number C(2009) 2929)

• CELEX: Regulation (EC) No 258/97
• Articles: 4

Article 1

Ice Structuring Protein type III HPLC 12 as specified in the Annex may be placed on the market in the Community as a novel food ingredient for the preparation of edible ices.

The content of the Ice Structuring Protein type III HPLC 12 in edible ices shall not exceed 0,01 %.

Article 2

The designation of the novel food ingredient authorised by this Decision on the labelling of the foodstuff containing it shall be ‘Ice Structuring Protein’.

Article 3

This Decision is addressed to Unilever UK, Walton Court, Station Avenue, Walton-on-Thames KT12 1NT, Surrey, United Kingdom.

Schedules & Appendices

ANNEX

ANNEX

Specifications of Ice Structuring Protein type III HPLC 12

The Ice Structuring Protein (ISP) preparation is a light-brown liquid produced by submerged fermentation of a genetically-modified strain of food-grade baker’s yeast ( Saccharomyces cerevisiae ) in which a synthetic gene for the ISP has been inserted into the yeast’s genome. The protein is expressed and secreted into the growth medium where it is separated from the yeast cells by micro-filtration and concentrated by ultra-filtration. As a result, the yeast cells are not transferred into the ISP preparation as such or under an altered form. The ISP preparation consists of native ISP, glycosylated ISP and proteins and peptides from the yeast and sugars as well as acids and salts commonly found in food. The concentrate is stabilised with 10 mM citric acid buffer.

Assay

Not less than 5 g/l active ISP

pH

2,5 to 3,5

Ash

Not more than 2 %

DNA

Not detectable