Commission Implementing Decision (EU) 2017/2078 of 10 November 2017 authorising an extension of use of yeast beta-glucans as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2017) 7391)
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 ↗
Without prejudice to the provisions of Directive 2002/46/EC, Regulation (EC) No 1925/2006 and Regulation (EU) No 609/2013, yeast ( Saccharomyces cerevisiae ) beta-glucans as specified in Annex I to this Decision may be placed on the Union market as a novel food ingredient for the uses defined and at the maximum levels established in Annex II to this Decision.
The designation of yeast ( Saccharomyces cerevisiae ) beta-glucans authorised by this Decision on the labelling of the foodstuffs shall be ‘yeast ( Saccharomyces cerevisiae ) beta-glucans’.
This Decision is addressed to Leiber GmbH, Hafenstraße 24, 49565 Bramsche, Germany.
ANNEX I SPECIFICATIONS OF YEAST ( SACCHAROMYCES CEREVISIAE ) BETA-GLUCANS Description Beta-glucans are complex, high molecular mass (100–200 kDa) polysaccharides, found in the cell wall of many yeasts and cereals. The chemical name for ‘yeast beta-glucans’ is (1-3), (1-6)-β-D-glucans. Beta-glucans consist of a backbone of β-1-3-linked glucose residues that are branched by β-1-6-linkages, to which chitin and mannoproteins are linked by β-1-4-bonds. This novel food is a highly purified (1,3)-(1,6)-β-D-glucan isolated from yeast Saccharomyces cerevisiae , insoluble in water, but dispersible in many liquid matrices. Specifications of yeast ( Saccharomyces cerevisiae ) beta-glucans Parameter Specifications values Solubility Insoluble in water but dispersible in many liquid matrices Chemical data (1,3)-(1,6)-β-D-Glucan > 80 % Ash < 2 % Moisture < 6 % Protein < 4 % Total fat < 3 % Microbiological data Total plate count < 1 000 CFU/g Enterobacteriaceae < 100 CFU/g Total coliforms < 10 CFU/g Yeast < 25 CFU/g Mould < 25 CFU/g Salmonella ssp. Absent in 25 g Escherichia coli Absent in 1 g Bacillus cereus < 100 CFU/g Staphylococcus aureus Absent in 1 g Heavy metals Lead < 0,2 mg/g Arsenic < 0,2 mg/g Mercury < 0,1 mg/g Cadmium < 0,1 mg/g
ANNEX II AUTHORISED USES OF YEAST ( SACCHAROMYCES CEREVISIAE ) BETA-GLUCANS Food category Maximum level of yeast beta-glucans Food supplements as defined in Directive 2002/46/EC, excluding food supplements for infants and young children 1,275 g/day for children older than 12 years and general adult population 0,675 g/day for children younger than 12 years Total diet replacement for weight control as defined in Regulation (EU) No 609/2013 1,275 g/day Food for special medical purposes as defined in Regulation (EU) No 609/2013, excluding food for special medical purposes intended for infants and young children 1,275 g/day Beverages based on fruit and/or vegetable juices including concentrate and dehydrated juices 1,3 g/kg Fruit-flavoured drinks 0,8 g/kg Cocoa beverages preparation powder 38,3 g/kg (powder) Cereal bars 6 g/kg Breakfast cereals 15,3 g/kg Wholegrain and high fibre instant hot breakfast cereals 1,5 g/kg Cookie-type biscuits 2,2 g/kg Cracker-type biscuits 6,7 g/kg Milk based beverages 3,8 g/kg Fermented milk products 3,8 g/kg Milk product analogues 3,8 g/kg Other beverages 0,8 g/kg (ready to drink) Dried milk/milk powder 25,5 g/kg Soup and soup mixes 0,9 g/kg (ready to eat) 1,8 g/kg (condensed) 6,3 g/kg (powder) Chocolate and confectionary 4 g/kg Protein bars and powder 19,1 g/kg Jam, marmalade and other fruit spreads 11,3 g/kg
Source: EUR-Lex (Publications Office of the EU), © European Union, reuse permitted under Commission Decision 2011/833/EU.