SCHEDULE 5Amendments to the Annex (domestic list of novel foods authorised to be placed on the market within Great Britain) to Commission Implementing Regulation (EU) 2017/2470 for the authorisation of cetylated fatty acids as a novel food
2.
In Table 2 (specifications), after the entry for Calanus finmarchicus oil insert the following entry—
“Cetylated fatty acids
Description/Definition:
The novel food is a mixture of 70 – 80% cetylated fatty acids which are produced from the reaction of cetyl alcohol with myristic acid and oleic acid.
Characteristics/Composition:
Physical status at 25°C: Solid
Colour (APHA Colour): ≤ 600
Acid value (mg KOH/g): ≤ 5
Iodine value (I2g/100g): 30 – 50
Saponification value (mg KOH/g): 130 – 150
Hydroxyl value (mg KOH/g): ≤ 20
Ester content (%): 70 – 80
Cetyl oleate (%): 22 – 30
Cetyl myristate (%): 41 – 56
Triglycerides (%): 22 – 25
Microbiological criteria:
Total aerobic microbial count (CFU/g): ≤ 1000
Yeasts and moulds (CFU/g): ≤ 100
APHA: American Public Health Association
CFU: Colony Forming Units
KOH: potassium hydroxide”.