Open AccessOpinion on the safety of ‘Alfalfa protein concentrate’ as food
Author(s) -
European Food Safety Authority
Publication year - 2009
Publication title -
efsa journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.076
H-Index - 97
ISSN - 1831-4732
DOI - 10.2903/j.efsa.2009.997
Subject(s) - food safety , political science , library science , food science , chemistry , computer science
The novel food ingredient, alfalfa protein concentrate (APC), consists of a complex of protein (45-60 %), minerals (Ca, Fe, Mg), and vitamins (A, D, E, K). APC is extracted from lucerne (Medicago sativa spp. sativa) also known as alfalfa. Alfalfa is processed to first provide a press juice from which the proteins associated with carotenoid and chlorophyll pigments are separated by heat treatment and centrifugation and thereafter dried at sufficiently low temperature. The final product is granulated after adding ascorbic acid (600 mg/kg) and stored in inert gas or in cold storage. Alfalfa protein concentrate is currently marketed as animal feed. The applicant proposes the use of APC as a food supplement with a recommended consumption of 10 g per day.