Article 1
The mycelial extract from Lentinula edodes 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.
2011/73/EU: Commission Decision of 2 February 2011 authorising the placing on the market of a mycelial extract from Lentinula edodes (Shiitake mushroom) as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2011) 442)
2011/73/EU: Commission Decision of 2 February 2011 authorising the placing on the market of a mycelial extract from Lentinula edodes (Shiitake mushroom) as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2011) 442)
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 mycelial extract from Lentinula edodes authorised by this Decision on the labelling of the foodstuff containing it shall be ‘extract from the mushroom Lentinula edodes ’ or ‘extract from the Shiitake mushroom’.
Article 3
This Decision is addressed to GlycaNova Norge AS, Oraveien 2, 1630 Gamle Fredrikstad, Norway.
Supplementary provisions
ANNEX ISupplementary provisions
ANNEX I Specifications of the mycelial extract from Lentinula edodes Description: The novel food ingredient is a sterile aqueous extract obtained from the mycelium of Lentinula edodes cultivated in a submerged fermentation. It is a light brown, slightly turbid liquid. Lentinan is a β-(1-3) β-(1-6)-D-glucan which has a molecular weight of approximately 5 × 10 5 Daltons, a degree of branching of 2/5 and a triple helical tertiary structure. Composition of the mycelial extract from Lentinula edodes Moisture 98 % Dry matter 2 % Free glucose less than 20 mg/ml Total Protein ( *1 ) less than 0,1 mg/ml N-containing constituents ( *2 ) less than 10 mg/ml Lentinan 0,8 – 1,2 mg/ml ( *1 ) Bradford method ( *2 ) Kjeldahl method
ANNEX IISupplementary provisions
ANNEX II Uses of the mycelial extract from Lentinula edodes Use group Maximum level of mycelial extract from Lentinula edodes Bread products 2 ml/100 g Soft drinks 0,5 ml/100 ml Ready prepared meals 2,5 ml per meal Foods based on yoghurt 1,5 ml/100 ml Food supplements (as defined in Directive 2002/46/EC ( 1 ) ) 2,5 ml per day dose ( 1 ) OJ L 183, 12.7.2002, p. 51 .
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Source: EUR-Lex (Publications Office of the EU), © European Union, reuse permitted under Commission Decision 2011/833/EU.
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