Division Description
United Kingdom
The novel food ingredient is a peptide mixture, which is obtained by an alkaline protease-catalysed hydrolysis of fish (Sardinops sagax) muscle, subsequent isolation of the peptide fraction by column chromatography, concentration under vacuum and spray drying. It is a yellowish white powder.
| Kjeldahl method. | |
| Specification of fish (Sardinops sagax) peptide product | |
|---|---|
| Peptidesf1 (short chain peptides, dipeptides and tripeptides with a molecular weight of less than 2 kDa) | ≥ 85 g/100 g |
| Val-Tyr (dipeptide) | 0,1 to 0,16 g/100 g |
| Ash | ≤ 10 g/100 g |
| Moisture | ≤ 8 g/100 g |
Annotations
Footnotes
- f1
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Kjeldahl method.