Bovine lactoferrin
Product details
- Definition/Description
- Bovine lactoferrin is a protein that occurs naturally in cows’ milk. It is an iron-binding glycoprotein of approximately 77 kDa and consists of a single polypeptide chain of 689 amino acids. Production process: Bovine lactoferrin is isolated from skimmed milk or cheese whey via ion exchange and subsequent ultra-filtration steps. Finally, it is dried by freeze drying or spraying and the large particles are sieved out. It is a virtually odourless, light pinkish powder.
Conditions of use
- Conditions under which the novel food may be used
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Food category Maximum levels Beverages based on fermented milk (including yoghurt drinks) 50 mg/100 g Beverages based on milk 200 mg/100 g Cakes and pastries 1,000 mg/100 g Candies 750 mg/100 g Chewing gum 3,000 mg/100 g Foods for special medical purposes as defined in Regulation (EU) No 609/2013 Depending on the needs of the individual up to 3 g/day Foods on dairy basis intended for young children (ready to eat/drink) 200 mg/100 g Ice cream 130 mg/100 g Infant formula and follow-on formula as defined in Regulation (EU) No 609/2013 (ready to drink) 100 mg/100 ml Non-alcoholic drinks 120 mg/100 g Powdered drink mixes based on milk (ready to drink) 330 mg/100 g Processed cereal food (solid) 670 mg/100 g Products based on cheese 2,000 mg/100 g Products based on yoghurt 80 mg/100 g
- Additional specific labelling requirements
- The designation of the novel food on the labelling of the foodstuffs containing it shall be 'Lactoferrin from cows' milk'
- Other requirements
- not specified
- Data Protection
- not specified
Dates
- Last updated
Legislation
- Link to legislation