# 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), Annex I: SPECIFICATION OF UV-TREATED BAKER'S YEAST

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

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).
Description Tan-coloured, free-flowing granules
Vitamin D2 Chemical name
(5Z,7E,22E)-3S-9,10-secoergosta-5,7,10(19),22-tetraen-3-ol
Synonym
Ergocalciferol
CAS No
50-14-6
Molecular weight
396,65 g/mol
Microbiological criteria of the yeast concentrate Coliforms
Not more than 1 000/g
Escherichia coli
Not more than 10/g
Salmonella spp.
Absent in 25 g

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Source: https://www.legislation.gov.uk/eudn/2014/396/annex/I (the official version)
Page: https://openlegislation.uk/eu-decision-2014-396/annex-I
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.