
Article 1 
Fungal oil from Mortierella alpina as specified in the Annex may be placed on the market in the Community as a novel food ingredient to be used in infant formulae and follow-on formulae as defined in Article 2 of Directive 2006/141/EC and in formulae for premature infants.
The addition of fungal oil from Mortierella alpina to infant formulae and follow-on formulae shall be limited by its content of arachidonic acid according to the rules specified in Annex I, 5.7 and in Annex II, 4.7 to Directive 2006/141/EC. Its use in formulae for premature infants shall be in accordance with the provisions of Council Directive 89/398/EEC of 3 May 1989 on the approximation of the laws of the Member States relating to foodstuffs intended for particular nutritional uses.
Article 2 
The designation of the novel food ingredient authorised by this Decision on the labelling of the foodstuff containing it shall be ‘oil from Mortierella alpina’.
Article 3 
This Decision is addressed to Beverage & Food Company, Suntory Limited, 2-4-1 Shibakoen Minato-ku, Tokyo, Japan.
Done at Brussels, 12 December 2008.
For the Commission
Androulla VASSILIOU
Member of the Commission
ANNEX
The clear yellow arachidonic acid-rich oil is obtained by fermentation of the fungus Mortierella alpina using soy flour and soy oil as substrates.


Arachidonic acid ≥ 40 %
Peroxide value ≤ 5 meq/kg
Acid value ≤ 0,2 mg KOH/g
Anisidin value ≤ 20
Free fatty acids ≤ 0,2 %
Unsaponifiable matter ≤ 1 %
Colour (Lovibond 50,8 mm cell) yellow ≤ 50
Colour (Lovibond 50,8 mm cell) red ≤ 10
