# Commission Decision of 22 April 2009 authorising the placing on the market of Ice Structuring Protein type III HPLC 12 as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document number C(2009) 2929) (Only the English text is authentic) (2009/344/EC), Annex: Specifications of Ice Structuring Protein type III HPLC 12

Extent: E+W+S+N.I.

The Ice Structuring Protein (ISP) preparation is a light-brown liquid produced by submerged fermentation of a genetically-modified strain of food-grade baker’s yeast (Saccharomyces cerevisiae) in which a synthetic gene for the ISP has been inserted into the yeast’s genome. The protein is expressed and secreted into the growth medium where it is separated from the yeast cells by micro-filtration and concentrated by ultra-filtration. As a result, the yeast cells are not transferred into the ISP preparation as such or under an altered form. The ISP preparation consists of native ISP, glycosylated ISP and proteins and peptides from the yeast and sugars as well as acids and salts commonly found in food. The concentrate is stabilised with 10 mM citric acid buffer.
Assay
Not less than 5 g/l active ISP
pH
2,5 to 3,5
Ash
Not more than 2 %
DNA
Not detectable

---
Source: https://www.legislation.gov.uk/eudn/2009/344/annex (the official version)
Page: https://openlegislation.uk/eu-decision-2009-344/annex
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.