Commission Implementing Regulation (EU) 2019/108 of 24 January 2019 authorising the change of specifications of the novel food ingredient lipid extract from Antarctic Krill (Euphausia superba) under Regulation (EU) 2015/2283 of the European Parliament and of the Council and amending Commission Implementing Regulation (EU) 2017/2470 (Text with EEA relevance.)
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 ↗
The entry in the Union list of authorised novel foods as provided for in Article 8 of Regulation (EU) 2015/2283 referring to the novel food ‘Antarctic Krill oil from Euphausia superba ’ shall be amended as specified in the Annex to this Regulation.
The Annex to Implementing Regulation (EU) 2017/2470 is amended in accordance with the Annex to this Regulation.
This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union .
ANNEX The entry for ‘Antarctic Krill oil from Euphausia superba ’ in Table 2 (Specifications) of the Annex to Implementing Regulation (EU) 2017/2470 is replaced by the following: Authorised Novel Food Specifications ‘ Antarctic Krill oil from Euphausia superba Description/Definition: To produce lipid extract from Antarctic Krill ( Euphausia superba ) deep-frozen crushed krill or dried krill meal is subjected to lipid extraction with an approved extraction solvent (under Directive 2009/32/EC). Proteins and krill material are removed from the lipid extract by filtration. The extraction solvents and residual water are removed by evaporation. Saponification value: ≤ 230 mg KOH/g Peroxide value (PV): ≤ 3 meq O 2 /kg oil Oxidative stability: All food products containing Antarctic Krill oil from Euphausia superba should demonstrate oxidative stability by appropriate and recognised national/international test methodology (e.g. AOAC). Moisture and volatiles: ≤ 3 % or 0,6 expressed as water activity at 25 °C Phospholipids: ≥ 35 % to < 60 % Trans-fatty acids: ≤ 1 % EPA (eicosapentaenoic acid): ≥ 9 % DHA (docosahexaenoic acid): ≥ 5 %’
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