2003/867/EC: Commission Decision of 1 December 2003 authorising the placing on the market of salatrims as novel food ingredients under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document number C(2003) 4408)
Date: 2003-12-01
Institutions: European Commission
Subjects: bakery, biotechnology, confectionery product, food inspection, foodstuff, foodstuffs legislation, market approval

L 326/32

EN

Official Journal of the European Union

13.12.2003

II

(Acts whose publication is not obligatory)

COMMISSION

COMMISSION DECISION

of 1 December 2003

authorising the placing on the market of salatrims as novel food ingredients under Regulation (EC)
No 258/97 of the European Parliament and of the Council

(notified under document number C(2003) 4408)

(Only the Danish text is authentic)

(2003/867/EC)

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

(6)

Having regard to the Treaty establishing the European
Community,

Having regard to Regulation (EC) No 258/97 of the European
Parliament and of the Council of 27 January 1997 concerning
novel foods and novel food ingredients (1), and in particular
Article 7 thereof,

Whereas:

(1)

(2)

(3)

On 28 June 1999 Danisco,
formerly Cultor Food
Science, submitted to the competent authorities of the
United Kingdom a request for placing salatrims on the
market in the Community as novel food ingredients.

Salatrims are a group of reduced calorie triacylglycerides
developed for use as alternative fats.

the United Kingdom
The competent authorities of
carried out
the initial assessment. The Commission
forwarded the initial assessment report to all Member
States on 22 November 1999.

(4) Within the 60-day period laid down in Article 6(4) of
the Regulation, reasoned objections to the marketing of
the product were raised in accordance with that provi-
sion.

(5)

The Scientific Committee on Food was consulted on the
matter in accordance with Article 11 of the Regulation.
On 13 December 2001, the Scientific Committee on
Food delivered its opinion that salatrims are safe for
human consumption.

tolerance

studies were

The Scientific Committee on Food noted the only
adverse effects of salatrims observed in a number of
human
gastro-intestinal
complaints at high intakes (i.e. >30 g/day). Such incon-
intolerance are
veniences caused by gastro-intestinal
easily
individual
the
and commonly resolved by
abstaining from consumption when he or she becomes
aware of the problem.
It is therefore appropriate to
provide a statement on the label which informs the
consumer
that excessive consumption may lead to
gastro-intestinal problems.

(7)

(8)

(9)

The Scientific Committee on Food also noted that no
data had been generated on the effect of consumption of
foods containing salatrims by children under 16 years,
as this population group was unlikely to consume
products intended for use mainly by persons aiming to
control their weight by choosing an energy restricted
diet. Therefore it is appropriate to provide a statement
on the label which informs the consumer that products
containing salatrims are not for use by children.

The declaration of the energy value of foods and food
ingredients is governed by Council Directive 90/496/
EEC of 24 September 1990 on nutrition labelling for
foodstuffs (2).

The measures provided for in this Decision are in
accordance with the opinion of the Standing Committee
on the Food Chain and Animal Health,

(1) OJ L 43, 14.2.1997, p. 1.

(2) OJ L 276, 6.10.1990, p. 40.

13.12.2003

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Official Journal of the European Union

L 326/33

HAS ADOPTED THIS DECISION:

Article 1

There shall be a statement that the products are not intended
for use by children.

Salatrims as specified in the Annex may be placed on the
market in the Community as novel food ingredients for use in
bakery products and confectionery.

Article 3

This Decision is addressed to Danisco A/S, Langebrogade 1, PO
Box 17, DK-1001 Copenhagen K, Denmark.

Article 2

shall be
The designation ‘reduced energy fat
displayed on the labelling of the product, as such, or in the list
of ingredients of foodstuffs containing it.

(salatrims)’

There shall be a statement that excessive consumption may lead
to gastro-intestinal disturbance.

Done at Brussels, 1 December 2003.

For the Commission

David BYRNE

Member of the Commission

L 326/34

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Official Journal of the European Union

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ANNEX

SPECIFICATIONS OF SALATRIMS

Definition:

Salatrim is the internationally recognised (1) acronym for (short and long chain acyl triglyceride molecules).

Salatrim is prepared by non-enzymatic inter-esterification of triacetin, tripropionin, tributyrin, or their mixtures with
hydrogenated canola, soybean, cottonseed, or sunflower oil.

Description:

Clear, slightly amber liquid to a light coloured waxy solid at room temperature. Free of particulate matter and of foreign
or rancid odour.

Glycerol ester distribution:

— Triacylglycerols:

> 87 %
≤ 10 %
— Diacylglycerols:
— Monoacylglycerols: ≤ 2 %

Fatty acid composition:

— MOLE % LCFA (long chain fatty acids): 33 to 70 %

— MOLE % SCFA (short chain fatty acids): 30 to 67 %

— Saturated long chain fatty acids:

— Trans fatty acids:

— Free fatty acids as oleic acid:

< 70 % by weight
≤ 1 %
≤ 0,5 %

Unsaponifiable material:

Triacylglycerol profile:
— Triesters (short/long of 0,5 to 2,0): ≥ 90 %
≤ 10 %
— Triesters (short/long = 0):
≤ 1 %
≤ 0,3 %
≤ 0,1 %
≤ 3,5 Red (Lovibond)
≤ 2,0 Meq/Kg.

Peroxide value:

Moisture:

Colour:

Ash:

(1) FAO/WHO Joint Expert Committee on Food Additives (2002) FAO Food and Nutrition Paper 52 Additive 10, page 23.