
Article 1 
Phosphatidylserine from soya phospholipids as specified in Annex I may be placed on the market in the Union as a novel food ingredient for the uses specified in Annex II.
Article 2 
The designation of Phosphatidylserine from soya phospholipids authorised by this Decision on the labelling of the foodstuff containing it shall be ‘Soya phosphatidylserine’.
Article 3 
This Decision is addressed to 
                Enzymotec Ltd, P.O. Box 6, Migdal HaEmeq, 23106 Israel.
Done at Brussels, 19 August 2011.
For the Commission
John DALLI
Member of the Commission
ANNEX I
The novel food ingredient is an off-white to light yellow powder. It is also available in liquid form with a clear brown to orange colour. The liquid form contains medium chain triacylglycerides (MCT) as a carrier. It contains lower levels of Phosphatidylserine due to the fact that it includes significant amounts of oil (MCT).

Phosphatidylserine from soya phospholipids is obtained through enzymatic transphosphatidylation of high-phosphatidylcholine soybean lecithin with the amino acid L-serine. Phosphatidylserine consists of a glycerophosphate skeleton conjugated with two fatty acids and L-serine via a phosphodiester linkage.


Characteristics of Phosphatidylserine from soya phospholipids
Parameter Powder Form Liquid Form
Moisture less than 2 % less than 2 %
Phospholipids not less than 85 % not less than 25 %
Phosphatidylserine not less than 61 % not less than 20 %
Glycerides less than 2 % not applicable
free L-serine less than 1 % less than 1 %
Tocopherols less than 0,3 % less than 0,3 %
Phytosterols less than 0,2 % less than 0,2 %

ANNEX II

Use-Level (mg) of Phosphatidylserine from soya phospholipids
Beverages based on yoghurt 50 mg/100 ml
Powders based on milk powder 3,5 g/100 g(equivalent to 40 mg/100 ml ready to drink)
Foods based on yoghurt 80 mg/100 g
Cereal bars 350 mg/100 g
Chocolate based confectionary 200 mg/100 gPhosphatidylserine from soya phospholipids may be used in food for special medical purposes only in compliance with Commission Directive 1999/21/EC.
