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.)

• CELEX: Implementing Regulation (EU) 2019/108
• Articles: 4

Article 1

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.

Article 2

The Annex to Implementing Regulation (EU) 2017/2470 is amended in accordance with the Annex to this Regulation.

Article 3

This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union .

Schedules & Appendices

ANNEX

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 %’