Phosphatidylserine from soya phospholipids: authorised novel food in the EU
Phosphatidylserine from soya phospholipids is on the Union list of authorised novel foods (Implementing Regulation (EU) 2017/2470). Conditions of use and maximum levels by food category: 6 entries, quoted below.
- Regulation
- Implementing Regulation (EU) 2017/2470, Annex, Table 1
- Listed as
- Phosphatidylserine from soya phospholipids
- Text version
- Consolidated text of 10 August 2026
- Version
- Consolidated text of 10 August 2026
- Official source
- Implementing Regulation (EU) 2017/2470, Annex, Union list of novel foods
Conditions of use and maximum levels
Table 1, column "Conditions under which the novel food may be used", as written:
- Beverages based on yoghurt: 50 mg/100 ml
- Powders based on milk powder: 3,5 g/100 g (equivalent to 40 mg/100 ml ready to drink)
- Foods based on yoghurt: 80 mg/100 g
- Cereal bars: 350 mg/100 g
- Chocolate based confectionary: 200 mg/100 g
- Foods for special medical purposes as defined in Regulation (EU) No 609/2013: In compliance with Regulation (EU) No 609/2013
Additional specific labelling requirements
The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘Soya phosphatidylserine’
Specification (Table 2)
Table 2 of the Annex, row with the same name, as written:
Description/Definition:
The novel food ingredient is off-white to light yellow powder. It is also available in liquid form with a clear brown to orange colour. The liquid form contains medium chain triacylglycerides (MCT) as a carrier. It contains lower levels of Phosphatidylserine due to the fact that it includes significant amounts of oil (MCT).
Phosphatidylserine from soya phospholipids is obtained through enzymatic transphosphatidylation of high-phosphatidylcholine soybean lecithin with the amino acid L-serine. Phosphatidylserine consists of a glycerophosphate skeleton conjugated with two fatty acids and L-serine via a phosphodiester linkage.
Characteristics of Phosphatidylserine from soya phospholipids:
Powder form:
Moisture: < 2,0 %
Phospholipids: ≥ 85 %
Phosphatidylserine: ≥ 61 %
Glycerides: < 2,0 %
free L-serine: < 1,0 %
Tocopherols: < 0,3 %
Phytosterols: < 0,2 %
Liquid form:
Moisture: < 2,0 %
Phospholipids: ≥ 25 %Phosphatidylserine: ≥ 20 %
Glycerides: not applicable
free L-serine: < 1,0 %
Tocopherols: < 0,3 %
Phytosterols: < 0,2 %
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.
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