ANNEX ISupplementary provisions
ANNEX I Specifications of Phosphatidylserine from soya phospholipids Description: The novel food ingredient is an off-white to light yellow powder. It is also available in liquid form with a clear brown to orange colour. The liquid form contains medium chain triacylglycerides (MCT) as a carrier. It contains lower levels of Phosphatidylserine due to the fact that it includes significant amounts of oil (MCT). Phosphatidylserine from soya phospholipids is obtained through enzymatic transphosphatidylation of high-phosphatidylcholine soybean lecithin with the amino acid L-serine. Phosphatidylserine consists of a glycerophosphate skeleton conjugated with two fatty acids and L-serine via a phosphodiester linkage. Structural Formula: Text of image R=Fatty Acids Characteristics of Phosphatidylserine from soya phospholipids Parameter Powder Form Liquid Form Moisture less than 2 % less than 2 % Phospholipids not less than 85 % not less than 25 % Phosphatidylserine not less than 61 % not less than 20 % Glycerides less than 2 % not applicable free L-serine less than 1 % less than 1 % Tocopherols less than 0,3 % less than 0,3 % Phytosterols less than 0,2 % less than 0,2 %