# Commission Implementing Decision (EU) 2017/115 of 20 January 2017 authorising the placing on the market of fermented soybean extract as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2017) 165) (Only the English text is authentic), Division: Specification of the fermented soybean extract

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

FU Fibrin degradation unit.
Assay method as described by Takaoka et al. (2010).
CFU Colony forming unit.
Parameters
Specification value
Nattokinase activity
20 000-28 000 FU/g
Identity
Confirmable
Condition
No offensive taste or smell
Loss on drying
Not more than 10 %
Vitamin K2
Not more than 0,1 mg/kg
Heavy metals
Lead
Arsenic
Not more than 20 mg/kg
Not more than 5 mg/kg
Not more than 3 mg/kg
Total viable aerobic count
Not more than 1 000 CFU/g
Yeast and mould
Not more than 100 CFU/g
Coliforms
Not more than 30 CFU/g
Spore-forming bacteria
Not more than 10 CFU/g
Escherichia coli
Absence/25 g
Salmonella sp.
Absence/25 g
Listeria
Absence/25 g

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Source: https://www.legislation.gov.uk/eudn/2017/115/annex/division/1 (the official version)
Page: https://openlegislation.uk/eu-decision-2017-115/annex/division-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.