Sucromalt: 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:

• Not specified

Additional specific labelling requirements

1. The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘Sucromalt’. 2. The designation of the novel food on the labelling shall be accompanied by indication that the product is a source of glucose and fructose.

Specification (Table 2)

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

Description/Definition:

Sucromalt is a complex mixture of saccharides which is produced from sucrose and a starch hydrolysate by means of an enzymatic reaction. In this process, glucose units are attached to saccharides from the starch hydrolysate by means of an enzyme produced by the bacterium Leuconostoc citreum or by means of a recombinant strain of the production organism Bacillus licheniformis. The resulting oligosaccharides are characterised by the presence of α-(1→6) and α-(l→3) glycosidic compounds. The overall product is syrup, in addition to these oligosaccharides, contains mainly fructose but also the disaccharide leucrose and other disaccharides.

Total solids: 75-80 %

Moisture: 20-25 %

Sulphatase: Max 0,05 %

pH: 3,5-6,0

Conductivity < 200 (30 %)

Nitrogen < 10 ppm

Fructose: 35-45 % d.w.

Leucrose: 7-15 % d.w.

Other disaccharides: Mах 3 %

Higher saccharides: 40-60 % d.w

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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