Commission Implementing Regulation (EU) 2024/1026 of 8 April 2024 amending Implementing Regulation (EU) 2017/2470 as regards the specifications of the novel food astaxanthin-rich oleoresin from Haematococcus pluvialis algae

• CELEX: Implementing Regulation (EU) 2024/1026
• Articles: 3

Article 1

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

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 .

Schedules & Appendices

ANNEX

ANNEX

In Table 2 (‘

Specifications

’) of the Annex to Implementing Regulation (EU) 2017/2470, the entry for ‘Astaxanthin-rich oleoresin from Haematococcus pluvialis algae’ is replaced by the following:

Authorised Novel Food

Specification

‘ Astaxanthin-rich oleoresin from Haematococcus pluvialis algae

Description:

Astaxanthin is a carotenoid produced by Haematococcus pluvialis algae. Production methods for the growth of the algae are variable; using “closed” systems exposed to sunlight or strictly controlled illuminated light alternatively open ponds may be used. The algal cells are harvested and dried; the oleoresin is extracted using either super critical CO 2 or a solvent (ethyl acetate). The Astaxanthin is diluted and standardized to 2,5 %, 5,0 %, 7,0 %, 10 %, 15 % or 20 % using olive oil, safflower oil, Sunflower oil or MCT (Medium Chain Triglycerides).

Characteristics/Composition:

Fat: 42,2-99 %

Protein: ≤ 4,4 %

Carbohydrate: ≤ 52,8 %

Fibre: < 1,0 %

Ash: ≤ 4,2 %

Specification of Carotenoids % w/w

Total Astaxanthins: 2,9-11,1 %

9-cis-astaxanthin: 0,3-30,0 %

13-cis-astaxanthin: 0,2-7,0 %

Astaxanthin monoesters: 66,7-91,5 %

Astaxanthin diesters: 0,16-32,5 %

Beta-Carotene: 0,01-0,3 %

Lutein: ≤ 1,8 %

Canthaxanthin: ≤ 1,30 %

Microbiological criteria:

Total aerobic bacteria: < 3 000 CFU/g

Yeast and Moulds: < 100 CFU/g

Coliforms: < 10 CFU/g

E. coli: Negative

Salmonella: Negative

Staphylococcus: Negative’