2008/559/EC: Commission Decision of 27 June 2008 authorising the placing on the market of allanblackia seed oil as novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document number C(2008) 3081)
Date: 2008-06-27
Institutions: European Commission
Subjects: food inspection, foodstuffs legislation, labelling, market approval, vegetable oil

L 180/20

EN

Official Journal of the European Union

9.7.2008

COMMISSION DECISION

of 27 June 2008
authorising the placing on the market of allanblackia seed oil as novel food ingredient under
Regulation (EC) No 258/97 of the European Parliament and of the Council

(notified under document number C(2008) 3081)

(Only the German text is authentic)

(2008/559/EC)

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty
Community,

establishing the European

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,

(7)

(8)

(9)

Whereas:

In the opinion the panel came to the conclusion that
refined
human
consumption under the specified conditions of use.

allanblackia

seed

safe

for

oil

is

On the basis of the scientific assessment, it is established
that refined allanblackia seed oil complies with the criteria
laid down in Article 3(1) of Regulation (EC) No 258/97.

The measures provided for
accordance with
Committee on the Food Chain and Animal Health,

in this Decision are in
Standing
the

opinion

the

of

(1)

(2)

On 19 August 2004 the company Unilever Deutschland
GmbH made a request to the competent authorities of
Germany to place allanblackia seed oil for use in yellow
fat and cream based spreads on the market as a novel
food ingredient.

On 3 April 2006 the competent food assessment body
of Germany issued its initial assessment report. In that
report it came to the conclusion that allanblackia seed oil
is safe for human consumption.

HAS ADOPTED THIS DECISION:

Article 1

Refined allanblackia seed oil as specified in the Annex may be
placed on the market
food
for use in yellow fat spreads and cream based
ingredient
spreads.

in the Community as a novel

Article 2

(3)

The Commission forwarded the initial assessment report
to all Member States on 8 June 2006.

The designation of the novel food ingredient authorised by this
Decision on the labelling of the foodstuff containing it shall be
‘allanblackia seed oil’.

(4) Within the 60-day period laid down in Article 6(4) of
Regulation (EC) No 258/97 reasoned objections to the
marketing of the product were raised in accordance with
that provision.

(5)

(6)

Therefore the European Food Safety Authority (EFSA)
was consulted on 7 February 2007.

On 25 October 2007 EFSA adopted the ‘Opinion of the
Scientific Panel on dietetic Products, Nutrition and
Allergies on a request from the Commission related to
the safety of allanblackia seed oil for use in yellow fat and
cream based spreads’.

Article 3

This Decision is addressed to Unilever Deutschland GmbH,
Dammtorwall 15, D-20355 Hamburg.

Done at Brussels, 27 June 2008.

For the Commission

Androulla VASSILIOU
Member of the Commission

(1) OJ L 43, 14.2.1997, p. 1. Regulation as last amended by Regulation

(EC) No 1882/2003 (OJ L 284, 31.10.2003, p. 1).

9.7.2008

EN

Official Journal of the European Union

L 180/21

ANNEX

Specifications of refined allanblackia seed oil

Description

Allanblackia seed oil is obtained from the seeds of the allanblackia species: A. floribunda (synonymous with A. parviflora)
and A. stuhlmannii.

Composition of fatty acids

Lauric acid (C12:0)

Myristic acid (C14:0)

Palmitic acid (C16:0)

Palmitoleic acid (C16:1)

Stearic acid (C18:0)

Oleic acid (C18:1)

Linoleic acid (C18:2)

γ-Linolenic acid (C18:3)

Arachidic acid (C20:0)

< 1 %

< 1 %

< 2 %

< 1 %

45-58 %

40-51 %

< 1 %

< 1 %

< 1 %

Free fatty acids

max. 0,1 %

Characteristics

Trans fatty acids

max. 0,5 %

Peroxide value

Iodine value

Unsaponifiable matter

max. 0,8 meq/kg

< 46 g/100 g

max. 0,1 %

Saponification value

185-198 mg KOH/g