# 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), Division: Description

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

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
Peptides
(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

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Source: https://www.legislation.gov.uk/eudn/2011/80/annex/I/division/1 (the official version)
Page: https://openlegislation.uk/eu-decision-2011-80/annex-I/division-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.