# Commission Implementing Decision of 9 August 2011 authorising the placing on the market of fermented black bean extract as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2011) 5645) (Only the English text is authentic) (2011/497/EU), Division: Description:

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

Fermented black bean extract (Touchi extract) is a fine light-brown protein-rich powder obtained by water extraction of small soybeans (Glycine max) fermented with Aspergillus oryzae. The extract contains an a-glucosidase inhibitor.
Chemical characteristics of fermented black bean extract
fat
Not more than 1 %
protein
Not less than 55 %
water
Not more than 7 %
ash
Not more than 10 %
carbohydrate
Not less than 20 %
a-glucosidase inhibitory activity
IC50 min 0,025 mg/ml
Soy isoflavone
Not more than 0,3 g/100 g

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Source: https://www.legislation.gov.uk/eudn/2011/497/annex/division/1 (the official version)
Page: https://openlegislation.uk/eu-decision-2011-497/annex/division-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.