
Article 1 
The mycelial extract from Lentinula edodes as specified in Annex I may be placed on the market in the Union as a novel food ingredient for the uses listed in Annex II.
Article 2 
The designation of the mycelial extract from Lentinula edodes authorised by this Decision on the labelling of the foodstuff containing it shall be ‘extract from the mushroom Lentinula edodes’ or ‘extract from the Shiitake mushroom’.
Article 3 
This Decision is addressed to GlycaNova Norge AS, Oraveien 2, 1630 Gamle Fredrikstad, Norway.
Done at Brussels, 2 February 2011.
For the Commission
John DALLI
Member of the Commission
ANNEX I
The novel food ingredient is a sterile aqueous extract obtained from the mycelium of Lentinula edodes cultivated in a submerged fermentation. It is a light brown, slightly turbid liquid.

Lentinan is a β-(1-3) β-(1-6)-D-glucan which has a molecular weight of approximately 5 × 105 Daltons, a degree of branching of 2/5 and a triple helical tertiary structure.


Composition of the mycelial extract from Lentinula edodes
Moisture 98 %
Dry matter 2 %
Free glucose less than 20 mg/ml
Total Protein less than 0,1 mg/ml
N-containing constituents less than 10 mg/ml
Lentinan 0,8 – 1,2 mg/ml



ANNEX II
Use group Maximum level of mycelial extract from Lentinula edodes
Bread products 2 ml/100 g
Soft drinks 0,5 ml/100 ml
Ready prepared meals 2,5 ml per meal
Foods based on yoghurt 1,5 ml/100 ml
Food supplements (as defined in Directive 2002/46/EC) 2,5 ml per day dose
