| sucromalt |
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DRUG PRODUCTS. THIS WEBSITE ALSO TALKS ABOUT SOME POPULAR HEALTH ISSUES AND DISEASES. ARTICLES IN THIS WEB SITE IS FOR
YOUR REFERENCE ONLY. IF YOU HAVE ANY QUESTION, YOU SHOULD CONSULT WITH YOUR DOCTOR IMMEDIATELY. ALL RIGHTS RESERVED
2010. DO NOT COPY NOR TRANSFER ARTICLES TO OTHER WEBSITES NOR OTHER FORMS OF PUBLICATIONS. Privacy Policy. ARTICLE INDEX/
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sucromalt
GRAS Notice No. GRN 000258
The notice informs FDA of the view of Cargill, Incorporated (Cargill) that sucromalt is
GRAS, through scientific procedures, for use as a nutritive sweetener
Cargill, Incorporated describes sucromalt as a mixture of carbohydrates produced by
reacting sucrose and maltose utilizing the enzyme, alternansucrase.1 Cargill further
describes sucromalt as a mixture of fructose, leucrose, and oligosaccharides containing α-
(1-3), α-(1-4) and α-(1-6) glycosidic linkages with a degree of polymerization less than 12.
Additionally, the mixture contains other mono- and disaccharides, primarily isomers of
sucrose, unreacted sucrose and maltose, and glucose.
Cargill describes the method of manufacture of, and provides specifications for,
sucromalt. Sucromalt is produced by the enzymatic reaction of a mixture of food grade
sucrose and maltose or sucrose and high-maltose corn syrup. The resulting syrup is
heated to inactivate the enzyme and further processed. The purified product is then
concentrated by evaporation of the water to a final percent dry weight of 75-80 percent.
Specifications for sucromalt include: fructose (35-45, percent dry), leucrose (7-15, percent
dry), saccharides with two degrees of polymerization (<5, percent dry), higher
saccharides and polymer (>40, percent dry), brix (>70), moisture (<30 percent), pH (3.5-
6.0) and appearance (taste and odor - passes test).
SOURCE FDA website 2010
GRAS Notice No. GRN 000258
The notice informs FDA of the view of Cargill, Incorporated (Cargill) that sucromalt is
GRAS, through scientific procedures, for use as a nutritive sweetener
Cargill, Incorporated describes sucromalt as a mixture of carbohydrates produced by
reacting sucrose and maltose utilizing the enzyme, alternansucrase.1 Cargill further
describes sucromalt as a mixture of fructose, leucrose, and oligosaccharides containing α-
(1-3), α-(1-4) and α-(1-6) glycosidic linkages with a degree of polymerization less than 12.
Additionally, the mixture contains other mono- and disaccharides, primarily isomers of
sucrose, unreacted sucrose and maltose, and glucose.
Cargill describes the method of manufacture of, and provides specifications for,
sucromalt. Sucromalt is produced by the enzymatic reaction of a mixture of food grade
sucrose and maltose or sucrose and high-maltose corn syrup. The resulting syrup is
heated to inactivate the enzyme and further processed. The purified product is then
concentrated by evaporation of the water to a final percent dry weight of 75-80 percent.
Specifications for sucromalt include: fructose (35-45, percent dry), leucrose (7-15, percent
dry), saccharides with two degrees of polymerization (<5, percent dry), higher
saccharides and polymer (>40, percent dry), brix (>70), moisture (<30 percent), pH (3.5-
6.0) and appearance (taste and odor - passes test).
SOURCE FDA website 2010