# Commission Implementing Decision of 1 July 2014 authorising the placing on the market of rapeseed protein as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2014) 4256) (Only the German text is authentic) (2014/424/EU), Annex: SPECIFICATION OF RAPESEED PROTEIN

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

Definition Rapeseed protein is an aqueous protein-rich extract from rapeseed press cake originating from non-genetically modified Brassica napus L. and Brassica rapa L.
Description White to off-white, spray dried powder.
Total protein
Not less than 90 %
Soluble protein
Not less than 85 %
Moisture
Not more than 7 %
Carbohydrates
Not more than 7 %
Fat
Not more than 2 %
Ash
Not more than 4 %
Fibre
Not more than 0,5 %
Total glucosinolates
Not more than 1 mmol/l
Purity Total phytate
Not more than 1,5 %
Lead
Not more than 0,5 mg/kg
Microbiological criteria Yeast and mould count
Not more than 100 cfu/g
Aerobic bacteria count
Not more than 10 000 cfu/g
Total coliform count
Not more than 10 cfu/g
Escherichia coli
Absent in 10 g
Salmonella spp.
Absent in 25 g

---
Source: https://www.legislation.gov.uk/eudn/2014/424/annex (the official version)
Page: https://openlegislation.uk/eu-decision-2014-424/annex
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.