{
  "url": "https://openlegislation.uk/eu-decision-2014-396/annex-I",
  "json_url": "https://openlegislation.uk/eu-decision-2014-396/annex-I.json",
  "legislation": "eudn/2014/396",
  "legislation_title": "Commission Implementing Decision of 24 June 2014 authorising the placing on the market of UV-treated baker's yeast (Saccharomyces cerevisiae) as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2014) 4114) (Only the French text is authentic) (2014/396/EU)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2014-396",
  "path": "annex/I",
  "kind": "annex",
  "number": "I",
  "heading": "SPECIFICATION OF UV-TREATED BAKER'S YEAST",
  "text": "Definition Baker's yeast (Saccharomyces cerevisiae) is treated with ultraviolet light to induce the conversion of ergosterol to vitamin D2 (ergocalciferol). Vitamin D2 content in the yeast concentrate varies between 1 800 000-3 500 000 IU vitamin D/100 g (450-875 μg/g).\nDescription Tan-coloured, free-flowing granules\nVitamin D2 Chemical name\n(5Z,7E,22E)-3S-9,10-secoergosta-5,7,10(19),22-tetraen-3-ol\nSynonym\nErgocalciferol\nCAS No\n50-14-6\nMolecular weight\n396,65 g/mol\nMicrobiological criteria of the yeast concentrate Coliforms\nNot more than 1 000/g\nEscherichia coli\nNot more than 10/g\nSalmonella spp.\nAbsent in 25 g",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eudn/2014/396/annex/I",
    "retrieved_at": "2026-11-01T15:14:44.074782+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."
}