Safety of a change in the conditions of use of galacto‐oligosaccharides as a novel food ingredient in food supplements pursuant to Regulation (EU) 2015/2283
[EN]Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the change in the conditions of use of galacto-oligosaccharides (GOS) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is mainl...
| Autores: | , , , , , , , , , , , , , , , , , , , , , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | España |
| Institución: | Ajuntament de Barcelona |
| Repositorio: | BULERIA. Repositorio Institucional de la Universidad de León |
| OAI Identifier: | oai:buleria.unileon.es:10612/21474 |
| Acceso en línea: | https://efsa.onlinelibrary.wiley.com/doi/full/10.2903/j.efsa.2021.6384 https://hdl.handle.net/10612/21474 |
| Access Level: | acceso abierto |
| Palabra clave: | Tecnología de los alimentos Galacto-oligosaccharides GOS Ddietary fibre Novel foods Food supplement 3309 Tecnología de Los Alimentos |
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Safety of a change in the conditions of use of galacto‐oligosaccharides as a novel food ingredient in food supplements pursuant to Regulation (EU) 2015/2283Turck, DominiqueCastenmiller, JacquelineDe Henauw, StefaanHirsch‐Ernst, Karen IldicoKearney, JohnMaciuk, AlexandreMangelsdorf, IngeMcArdle, Harry JNaska, AndronikiPeláez, CarmenPentieva, KristinaSiani, AlfonsoThies, FrankTsabouri, SophiaVinceti, MarcoCubadda, FrancescoFrenzel, ThomasHeinonen, MarinaMarchelli, RosangelaNeuhäuser‐Berthold, MonikaPoulsen, MortenPrieto Maradona, MiguelSchlatter, Josef Rudolfvan Loveren, HenkColombo, PaoloKnutsen, Helle KatrineTecnología de los alimentosGalacto-oligosaccharidesGOSDdietary fibreNovel foodsFood supplement3309 Tecnología de Los Alimentos[EN]Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the change in the conditions of use of galacto-oligosaccharides (GOS) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is mainly composed of GOS, consisting of different galactosyl residues (two to nine) linked to a terminal glucose by a β-glycosidic bond but also contains lactose and its monomers (galactose and glucose). The NF is a syrup containing ≥ 55% GOS (w/w dry matter) and is produced enzymatically by two β-galactosidases. GOS produced by β-galactosidases according to the same production process is already authorised and included in the EU Union list of novel foods. This application is limited to an assessment of the proposed increase of the use level as food supplement. The proposed change in the conditions of use increases the maximum level in food supplements from 0.333 kg GOS/kg food supplement (33.3%) to 0.450 kg GOS/kg food supplement (45.0%). Since it is recommended that individuals consume no more than 3 servings of 12 g/day, the maximum recommended daily intake would be no more than 16.2 g GOS. No new food uses or other increases to the already approved use levels are being proposed. The information provided on the proposed use levels and anticipated intake do not raise safety concerns. The Panel concludes that the proposed increase in the maximum level of galacto-oligosaccharides as a NF in food supplements is safe under the proposed changes in conditions of use.SIWiley Open AccessNutricion y BromatologiaFacultad de Veterinaria2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://efsa.onlinelibrary.wiley.com/doi/full/10.2903/j.efsa.2021.6384https://hdl.handle.net/10612/21474reponame:BULERIA. Repositorio Institucional de la Universidad de Leóninstname:Ajuntament de BarcelonaIngléshttp://creativecommons.org/licenses/by-nd/4.0/info:eu-repo/semantics/openAccessoai:buleria.unileon.es:10612/214742026-06-24T12:43:27Z |
| dc.title.none.fl_str_mv |
Safety of a change in the conditions of use of galacto‐oligosaccharides as a novel food ingredient in food supplements pursuant to Regulation (EU) 2015/2283 |
| title |
Safety of a change in the conditions of use of galacto‐oligosaccharides as a novel food ingredient in food supplements pursuant to Regulation (EU) 2015/2283 |
| spellingShingle |
Safety of a change in the conditions of use of galacto‐oligosaccharides as a novel food ingredient in food supplements pursuant to Regulation (EU) 2015/2283 Turck, Dominique Tecnología de los alimentos Galacto-oligosaccharides GOS Ddietary fibre Novel foods Food supplement 3309 Tecnología de Los Alimentos |
| title_short |
Safety of a change in the conditions of use of galacto‐oligosaccharides as a novel food ingredient in food supplements pursuant to Regulation (EU) 2015/2283 |
| title_full |
Safety of a change in the conditions of use of galacto‐oligosaccharides as a novel food ingredient in food supplements pursuant to Regulation (EU) 2015/2283 |
| title_fullStr |
Safety of a change in the conditions of use of galacto‐oligosaccharides as a novel food ingredient in food supplements pursuant to Regulation (EU) 2015/2283 |
| title_full_unstemmed |
Safety of a change in the conditions of use of galacto‐oligosaccharides as a novel food ingredient in food supplements pursuant to Regulation (EU) 2015/2283 |
| title_sort |
Safety of a change in the conditions of use of galacto‐oligosaccharides as a novel food ingredient in food supplements pursuant to Regulation (EU) 2015/2283 |
| dc.creator.none.fl_str_mv |
Turck, Dominique Castenmiller, Jacqueline De Henauw, Stefaan Hirsch‐Ernst, Karen Ildico Kearney, John Maciuk, Alexandre Mangelsdorf, Inge McArdle, Harry J Naska, Androniki Peláez, Carmen Pentieva, Kristina Siani, Alfonso Thies, Frank Tsabouri, Sophia Vinceti, Marco Cubadda, Francesco Frenzel, Thomas Heinonen, Marina Marchelli, Rosangela Neuhäuser‐Berthold, Monika Poulsen, Morten Prieto Maradona, Miguel Schlatter, Josef Rudolf van Loveren, Henk Colombo, Paolo Knutsen, Helle Katrine |
| author |
Turck, Dominique |
| author_facet |
Turck, Dominique Castenmiller, Jacqueline De Henauw, Stefaan Hirsch‐Ernst, Karen Ildico Kearney, John Maciuk, Alexandre Mangelsdorf, Inge McArdle, Harry J Naska, Androniki Peláez, Carmen Pentieva, Kristina Siani, Alfonso Thies, Frank Tsabouri, Sophia Vinceti, Marco Cubadda, Francesco Frenzel, Thomas Heinonen, Marina Marchelli, Rosangela Neuhäuser‐Berthold, Monika Poulsen, Morten Prieto Maradona, Miguel Schlatter, Josef Rudolf van Loveren, Henk Colombo, Paolo Knutsen, Helle Katrine |
| author_role |
author |
| author2 |
Castenmiller, Jacqueline De Henauw, Stefaan Hirsch‐Ernst, Karen Ildico Kearney, John Maciuk, Alexandre Mangelsdorf, Inge McArdle, Harry J Naska, Androniki Peláez, Carmen Pentieva, Kristina Siani, Alfonso Thies, Frank Tsabouri, Sophia Vinceti, Marco Cubadda, Francesco Frenzel, Thomas Heinonen, Marina Marchelli, Rosangela Neuhäuser‐Berthold, Monika Poulsen, Morten Prieto Maradona, Miguel Schlatter, Josef Rudolf van Loveren, Henk Colombo, Paolo Knutsen, Helle Katrine |
| author2_role |
author author author author author author author author author author author author author author author author author author author author author author author author author |
| dc.contributor.none.fl_str_mv |
Nutricion y Bromatologia Facultad de Veterinaria |
| dc.subject.none.fl_str_mv |
Tecnología de los alimentos Galacto-oligosaccharides GOS Ddietary fibre Novel foods Food supplement 3309 Tecnología de Los Alimentos |
| topic |
Tecnología de los alimentos Galacto-oligosaccharides GOS Ddietary fibre Novel foods Food supplement 3309 Tecnología de Los Alimentos |
| description |
[EN]Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the change in the conditions of use of galacto-oligosaccharides (GOS) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is mainly composed of GOS, consisting of different galactosyl residues (two to nine) linked to a terminal glucose by a β-glycosidic bond but also contains lactose and its monomers (galactose and glucose). The NF is a syrup containing ≥ 55% GOS (w/w dry matter) and is produced enzymatically by two β-galactosidases. GOS produced by β-galactosidases according to the same production process is already authorised and included in the EU Union list of novel foods. This application is limited to an assessment of the proposed increase of the use level as food supplement. The proposed change in the conditions of use increases the maximum level in food supplements from 0.333 kg GOS/kg food supplement (33.3%) to 0.450 kg GOS/kg food supplement (45.0%). Since it is recommended that individuals consume no more than 3 servings of 12 g/day, the maximum recommended daily intake would be no more than 16.2 g GOS. No new food uses or other increases to the already approved use levels are being proposed. The information provided on the proposed use levels and anticipated intake do not raise safety concerns. The Panel concludes that the proposed increase in the maximum level of galacto-oligosaccharides as a NF in food supplements is safe under the proposed changes in conditions of use. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.none.fl_str_mv |
https://efsa.onlinelibrary.wiley.com/doi/full/10.2903/j.efsa.2021.6384 https://hdl.handle.net/10612/21474 |
| url |
https://efsa.onlinelibrary.wiley.com/doi/full/10.2903/j.efsa.2021.6384 https://hdl.handle.net/10612/21474 |
| dc.language.none.fl_str_mv |
Inglés |
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Inglés |
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http://creativecommons.org/licenses/by-nd/4.0/ info:eu-repo/semantics/openAccess |
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http://creativecommons.org/licenses/by-nd/4.0/ |
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openAccess |
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Wiley Open Access |
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Wiley Open Access |
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reponame:BULERIA. Repositorio Institucional de la Universidad de León instname:Ajuntament de Barcelona |
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Ajuntament de Barcelona |
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BULERIA. Repositorio Institucional de la Universidad de León |
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