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Glycolipids as a preservative in beverages

Commission Regulation (EU) 2022/1037 of 29 June 2022 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards the use of glycolipids as a preservative in beverages.

In Annex II to Regulation (EC) No 1333/2008 the following new entry is inserted under Part B, point 3 ‘Additives other than colours and sweeteners’: ‘E 246 Glycolipids’.

Commission Regulation (EU) No 231/2012 of 9 March 2012 laying down specifications for food additives now mentions:
“The naturally occurring glycolipids are obtained by a fermentation process using the wild-type strain MUCL 53181 of the fungus Dacryopinax spathularia (edible sweet osmanthus ear mushroom). Glucose is used as a carbon source. The solvent-free downstream process includes filtration and microfiltration to remove microbial cells, precipitation, and washing with buffered water to purify. The product is pasteurized and spray-dried. The production process does not chemically modify the glycolipids or change their innate composition.”.

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