
Article 1 
The novel chewing gum base as specified in the Annex may be placed on the market in the Union as a novel food ingredient for the use in chewing gums up to a maximum of 8 %.
Article 2 
The designation of the novel chewing gum base authorised by this Decision on the labelling of the foodstuff containing it shall be ‘gum base (1,3-butadiene, 2-methyl-homopolymer, maleated, esters with polyethylene glycol mono-Me ether)’.
Article 3 
This Decision is addressed to Revolymer Ltd, 1 Newtech Square, Deeside Industrial Park, Deeside, Flintshire CH5 2NT, United Kingdom.
Done at Brussels, 21 December 2011.
For the Commission
John DALLI
Member of the Commission
ANNEX
The novel food ingredient is a synthetic polymer (patent number WO2006016179). It has a white to off-white colour.

It consists of branched polymers of monomethoxypolyethylene glycol (MPEG) grafted onto polyisoprene-graft-maleic anhydride (PIP-g-MA), and unreacted MPEG (less than 35 % by weight).


Characteristics of mono methoxy polyethylene glycol
Moisture less than 5 %
Ash less than 5 mg/kg
Residual anhydride less than 15 μmol/g
Polydispersity index less than 1,4
Isoprene less than 0,05 mg/kg
Ethylene oxide less than 0,2 mg/kg
Free maleic anhydride less than 0,1 %
Total oligomeres (less than 1 000 Dalton) not more than 50 mg/kg


Impurities from raw materials
Ethylene glycol less than 200 mg/kg
Diethylene glycol less than 30 mg/kg
Monoethylene glycol methyl ether less than 3 mg/kg
Diethylene glycol methyl ether less than 4 mg/kg
Triethylene glycol methyl ether less than 7 mg/kg
1,4-Dioxane less than 2 mg/kg
Formaldehyde less than 10 mg/kg
