Article 1
The Annex to Implementing Regulation (EU) 2017/2470 is corrected in accordance with the Annex to this Regulation.
Commission Implementing Regulation (EU) 2023/937 of 10 May 2023 correcting Implementing Regulation (EU) 2017/2470 as regards the inclusion of ‘Phosphated distarch phosphate produced from wheat starch’ in the Union list of novel foods (Text with EEA relevance)
Commission Implementing Regulation (EU) 2023/937 of 10 May 2023 correcting Implementing Regulation (EU) 2017/2470 as regards the inclusion of ‘Phosphated distarch phosphate produced from wheat starch’ in the Union list of novel foods (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 ↗
Article 2
This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union .
Supplementary provisions
ANNEXSupplementary provisions
ANNEX The Annex to Implementing Regulation (EU) 2017/2470 is corrected as follows: (a) in Table 1 (Authorised novel foods), the following entry is inserted between the entry for ‘Phosphated maize starch’ and the entry for ‘Phosphatidylserine from fish phospholipids’: ‘ Phosphated wheat starch Specified food category Maximum levels The designation of the novel food on the labelling of the foodstuffs containing it shall be “Phosphated wheat starch”.’ Baked bakery products 15 % Pasta Breakfast cereals Cereal bars (b) in Table 2 (Specifications), the following entry is inserted between the entry for ‘Phosphated maize starch’ and the entry for ‘Phosphatidylserine from fish phospholipids’: ‘ Phosphated wheat starch Description: Phosphated distarch phosphate produced from wheat starch (phosphated wheat starch) is a chemically modified resistant starch derived from wheat starch by combining chemical treatments to create phosphate cross-links within and between individual starch molecules. The novel food ingredient is a white or near white free flowing powder. Characteristic/Composition: CAS No: 11120-02-8 Chemical formula: (C 6 H 10 O 5 ) n [(C 6 H 9 O 5 ) 2 PO 2 H] x [(C 6 H 9 O 5 )PO 3 H 2 ] y n = number of glucose units; x, y = degrees of substitution Parameter Powder form 1 Powder form 2 Phosphated Distarch Phosphate (Dry basis) ≥ 85 % ≥ 75 % Unmodified Wheat Starch (Dry basis) ≤ 15 % ≤ 25 % Moisture 9 -12 % Total dietary fibre (dry matter basis) ≥ 76,0 % ≥ 66,0 % Ash ≤ 3 % Protein ≤ 0,5 % Total fat ≤ 0,50 % ≤ 0,34 % Residual bound phosphorus ≤ 0,4 % (as phosphorus) pH (25 % slurry) 4,5 – 6,5 Heavy metals: Arsenic: ≤ 1 mg/kg Lead: ≤ 2 mg/kg Mercury: ≤ 0,1 mg/kg Microbiological criteria: Total viable aerobic counts: ≤ 10 4 CFU/g Total yeast and mould count: ≤ 200 CFU/g Escherichia coli : Negative to test Salmonella spp.: Negative to test CFU: Colony Forming Units’
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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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