2010/228/: Commission Decision of 21 April 2010 authorising the placing on the market of puree and concentrate of the fruits of Morinda citrifolia as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2010) 2397)

• CELEX: Regulation (EC) No 258/97
• Articles: 5

Article 1

Morinda citrifolia (Noni) fruit puree and concentrate as specified in Annex I may be placed on the market in the Union as a novel food ingredient for the uses listed in Annex II.

Article 2

The designation of the Morinda citrifolia fruit puree authorised by this Decision on the labelling of the foodstuff containing it shall be ‘ Morinda citrifolia fruit puree’ or ‘Noni fruit puree’.

The designation of the Morinda citrifolia fruit concentrate authorised by this Decision on the labelling of the foodstuff containing it shall be ‘ Morinda citrifolia fruit concentrate’ or ‘Noni fruit concentrate’.

Article 3

This Decision is addressed to Tahitian Noni International Inc., 333 West River Park Drive, Provo, Utah 84604, USA.

Schedules & Appendices

ANNEX I

ANNEX I

Specifications of Morinda citrifolia fruit puree and concentrate

Description:

The fruits of Morinda citrifolia are harvested by hand. Seeds and skin are separated mechanically from the pureed fruits. After pasteurisation, the puree is packaged in aseptic containers and stored under cold conditions.

Morinda citrifolia concentrate is prepared from M. citrifolia puree by treatment with pectinolytic enzymes (50-60 °C for 1-2 h). Then the puree is heated to inactivate the pectinases and then immediately cooled. The juice is separated in a decanter centrifuge. Afterwards the juice is collected and pasteurised, prior to being concentrated in a vacuum evaporator from a brix of 6 to 8 to a brix of 49 to 51 in the final concentrate.

Composition of Morinda citrifolia fruit puree and concentrate

Moisture

89 – 93 %

48 – 53 %

Protein

< 0,6 g/100 g

3 – 3,5 g/100 g

Fat

< 0,2 g/100 g

< 0,04 g/100 g

Ash

< 1 g/100 g

4,5 – 5 g/100 g

Total carbohydrates

5 – 10 g/100 g

37 – 45 g/100 g

Fructose

0,5 – 2 g/100 g

9 – 11 g/100 g

Glucose

0,5 – 2 g/100 g

9 – 11 g/100 g

Dietary fibre

1,5 – 3 g/100 g

1,5 – 5 g/100 g

5,15-dimethylmorindol  ( *1 )

0,19 – 0,20 μg/mL

0,11 – 0,77 μg/mL

Lucidin  ( *1 )

Not detectable

Not detectable

Alizarin  ( *1 )

Not detectable

Not detectable

Rubiadin  ( *1 )

Not detectable

Not detectable

( *1 )   By an HPLC-UV method developed and validated by the applicant for the analysis of anthraquinones in Morinda citrifolia puree and concentrate.

Limits of detection: 2,5 ng/mL (5,15 dimethylmorindol); 50,0 ng/mL (lucidin); 6,3 ng/mL (alizarin) and 62,5 ng/mL (rubiadin).

ANNEX II

ANNEX II

Uses of Morinda citrifolia fruit puree and concentrate

Use group

Maximum use level of Morinda citrifolia fruit

puree

concentrate

Candy/Confectionery

45 g/100 g

10 g/100 g

Cereal bars

53 g/100 g

12 g/100 g

Powdered nutritional drink mixes (dry weight)

53 g/100 g

12 g/100 g

Carbonated beverages

11 g/100 g

3 g/100 g

Ice cream & sorbet

31 g/100 g

7 g/100 g

Yogurt

12 g/100 g

3 g/100 g

Biscuits

53 g/100 g

12 g/100 g

Buns, cakes & pastries

53 g/100 g

12 g/100 g

Breakfast cereal (whole grain)

88 g/100 g

20 g/100 g

Jams and jellies (fruit preserves)

( *1 )  133 g/100 g

30 g/100 g

Sweet spreads, fillings and icings

31 g/100 g

7 g/100 g

Savoury sauces, pickles, gravies, and condiments

88 g/100 g

20 g/100 g

Food supplements (in accordance with Directive 2002/46/EC of the European Parliament and of the Council  ( 1 ) )

26 g per daily dose as recommended by the manufacturer

6 g per daily dose as recommended by the manufacturer

( *1 )   Based on pre-processing quantity to produce final 100 g product.

( 1 )

OJ L 183, 12.7.2002, p. 51 .