{
  "url": "https://openlegislation.uk/eu-decision-2011-80/annex-I/division-1",
  "json_url": "https://openlegislation.uk/eu-decision-2011-80/annex-I/division-1.json",
  "legislation": "eudn/2011/80",
  "legislation_title": "Commission Decision of 4 February 2011 authorising the placing on the market of a fish (Sardinops sagax) peptide product as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2011) 522) (Only the English text is authentic) (2011/80/EU)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2011-80",
  "path": "annex/I/division/1",
  "kind": "division",
  "number": null,
  "heading": "Description",
  "text": "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.\nKjeldahl method.\nSpecification of fish (Sardinops sagax) peptide product\nPeptides\n(short chain peptides, dipeptides and tripeptides with a molecular weight of less than 2 kDa)\n≥ 85 g/100 g\nVal-Tyr (dipeptide)\n0,1 to 0,16 g/100 g\nAsh\n≤ 10 g/100 g\nMoisture\n≤ 8 g/100 g",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "Kjeldahl method."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eudn/2011/80/annex/I/division/1",
    "retrieved_at": "2026-11-01T15:15:53.070289+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}