AOAC SPIFAN Stakeholder Panel Meeting Book (September 7, 2019)

LF legislation X Legislation in EU based on Novel Food Dossiers. Listed requirements for bovine LF in EU: X Description/Definition: X Bovine lactoferrin is a protein that occurs naturally in cows’ milk. It is an iron- binding glycoprotein of approximately 77 kDa and consists of a single polypeptide chain of 689 amino acids. X Production process: Bovine lactoferrin is isolated from skimmed milk or cheese whey via ion exchange and subsequent ultra-filtration steps. Finally, it is dried by freeze drying or spraying and the large particles are sieved out. It is a virtually odourless, light pinkish powder. X Physical-Chemical properties of Bovine lactoferrin (EU/GB 1903.17-2016): X Moisture: < 4,5 % X Ash: < 1,5 % (GB: <2%) X Arsenic: < 2,0 mg/kg (GB: <1 mg/kg & Lead (Pb) <1 mg/kg)) X Iron: < 350 mg/kg X Protein: > 93 % X of which bovine lactoferrin: > 95 % X of which other proteins: < 5,0 % X pH (2 % solution, 20 °C): 5,2-7,2 X Solubility (2 % solution, 20 °C): complete

LF legislation

X Microbiological limits (GB1903.17-2016)