
Article 1 
Refined allanblackia seed oil as specified in the Annex may be placed on the market in the Community as a novel food ingredient for use in yellow fat spreads and cream based spreads.
Article 2 
The designation of the novel food ingredient authorised by this Decision on the labelling of the foodstuff containing it shall be ‘allanblackia seed oil’.
Article 3 
This Decision is addressed to Unilever Deutschland GmbH, Dammtorwall 15, D-20355 Hamburg.
Done at Brussels, 27 June 2008.
For the Commission
Androulla VASSILIOU
Member of the Commission
ANNEX
Allanblackia seed oil is obtained from the seeds of the allanblackia species: A. floribunda (synonymous with A. parviflora) and A. stuhlmannii.


Lauric acid (C12:0) < 1 %
Myristic acid (C14:0) < 1 %
Palmitic acid (C16:0) < 2 %
Palmitoleic acid (C16:1) < 1 %
Stearic acid (C18:0) 45-58 %
Oleic acid (C18:1) 40-51 %
Linoleic acid (C18:2) < 1 %
γ-Linolenic acid (C18:3) < 1 %
Arachidic acid (C20:0) < 1 %
Free fatty acids max. 0,1 %


Trans fatty acids max. 0,5 %
Peroxide value max. 0,8 meq/kg
Iodine value < 46 g/100 g
Unsaponifiable matter max. 0,1 %
Saponification value 185-198 mg KOH/g
