Allanblackia seed oil: authorised novel food in the EU

Conditions of use and maximum levels

Table 1, column "Conditions under which the novel food may be used", as written:

• Yellow fat spreads and cream based spreads: 30 g/100 g
• Mixtures of vegetable oils (*) and milk (falling under the food category: Dairy analogues, including beverage whiteners): 30 g/100 g
• (*) Except olive oils and olive pomace oils as defined in Part VIII of Annex VII of Regulation (EU) No 1308/2013.

Additional specific labelling requirements

The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘Allanblackia seed oil’

Specification (Table 2)

Table 2 of the Annex, row with the same name, as written:

Description/Definition:

Allanblackia seed oil is obtained from the seeds of the allanblackia species: A. floribunda (synonymous with A. parviflora) and A. stuhlmannii.

Composition of fatty acids (as a % of the total fatty acids):

Lauric acid - Myristic acid - Palmitic acid (C12:0 - C14:0 - C16:0): sum of these acids < 4,0 %

Stearic acid (C18:0): 45-58 %

Oleic acid (C18:1): 40-51 %

Poly unsaturated fatty acids (PUFA): < 2 %

Characteristics:

Free fatty acids: max 0,1 % of total fatty acids

Trans fatty acids: max 1,0 % of total fatty acids

Peroxide value: max 1,0 meq/kg

Unsaponifiable matter: max 1,0 % (w/w) of the oil

Saponification value: 185-198 mg KOH/g

Source and version

Implementing Regulation (EU) 2017/2470, Annex, Union list of novel foods, Table 1. Consolidated text of 10 August 2026. The text above is copied from that document without change except that amendment markers are removed. It is not advice and it does not decide whether a particular product is covered.

• Consolidated text on EUR-Lex

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