Inulin-propionate ester: 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:

• Cereal bars: 17 g/100 g
• Fruit smoothies: 3 g/100 ml

Additional specific labelling requirements

The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘inulin-propionate ester’.

Specification (Table 2)

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

Description/Definition:

The novel food, inulin-propionate ester, is obtained by synthesis from inulin and propionic anhydride.

Physical and chemical properties:

Appearance: white to off-white powder

Composition:

Inulin (% w/w): 65-95

Free propionic acid (% w/w): < 1

Esterified propionate (% w/w): 5-35

Inulin-propionate ester (% w/w) after hydrolysis: 100-112

Total nitrogen (g/100 g): < 0,1

Total fat (g/100g): < 0,5

Sodium (% w/w): < 0,1

Chemical parameters:

Arsenic: < 0,1 mg/kg

Cadmium: < 0,01 mg/kg

Lead: < 0,05 mg/kg

Mercury: < 0,05 mg/kg

Microbiological parameters:

Total Aerobic Count: < 1 000 CFU/g

Listeria spp.: ND/25 g

E. coli: < 10 CFU/g

Enterobacteriaceae: < 10 CFU/g

CFU: Colony Forming Units

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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