ANNEX IISupplementary provisions
ANNEX II In the Annex to Regulation (EU) No 231/2012, the following new entry is inserted after the entry for food additive E 243: ‘ E 246 glycolipids Synonyms Definition The naturally occurring glycolipids are obtained by a fermentation process using the wild type strain MUCL 53181 of the fungus Dacryopinax spathularia (edible sweet osmanthus ear mushroom). Glucose is used as a carbon source. The solvent-free downstream process includes filtration and microfiltration to remove microbial cells, precipitation and washing with buffered water to purify. The product is pasteurized and spray-dried. The production process does not chemically modify the glycolipids or change their innate composition. CAS number 2205009-17-0 Chemical name Glycolipids from Dacryopinax spathularia Assay Not less than 93 % total glycolipid content on the dried basis. Description Beige to light brown powder, weak characteristic odour Identification Solubility Complies (10 g/l in water) pH Between 5,0 and 7,0 (10 g/l in water) Turbidity Not more than 28 NTU (10 g/l in water) Purity Water content Not more than 5 % (Karl Fischer Method) Protein Not more than 3 % (factor N x 6,25) Fat Not more than 2 % (gravimetric) Sodium Not more than 3,3 % Arsenic Not more than 1 mg/kg Lead Not more than 0,7 mg/kg Cadmium Not more than 0,1 mg/kg Mercury Not more than 0,1 mg/kg Nickel Not more than 2 mg/kg Microbiological criteria Total aerobic count Not more than 100 colonies per gram Yeast and moulds Not more than 10 colonies per gram Coliforms Not more than 3 MPN per gram Salmonella spp. Absent in 25 g’