ANNEX ISupplementary provisions
ANNEX I SPECIFICATIONS OF FISH ( SARDINOPS SAGAX ) PEPTIDE PRODUCT Description The novel food ingredient is a peptide mixture, which is obtained by an alkaline protease-catalysed hydrolysis of fish ( Sardinops sagax ) muscle, subsequent isolation of the peptide fraction by column chromatography, concentration under vacuum and spray drying. It is a yellowish white powder. Specification of fish ( Sardinops sagax ) peptide product Peptides ( *1 ) (short chain peptides, dipeptides and tripeptides with a molecular weight of less than 2 kDa) ≥ 85 g/100 g Val-Tyr (dipeptide) 0,1 to 0,16 g/100 g Ash ≤ 10 g/100 g Moisture ≤ 8 g/100 g ( *1 ) Kjeldahl method.