Sucromalt is a full-calorie sweetener syrup. It is considered as a low-glycemic alternative to sugar and high fructose corn syrup (HFCS).

Sucromalt is a complex mixture of saccharides, which is produced from sucrose and a hydrolysate of starch by an enzymatic reaction.

Chemical Structure and Properties

Sucromalt is made from sucrose and a maltose rich starch hydrolysate. These ingredients are treated with the enzyme alternansucrase to produce oligosaccharides. In this enzymatic reaction, glucose units are linked to saccharides from the starch hydrolysate with α-(1→3) and α-(1→6) glycosidic bonds. By-products from the enzymatic reaction are fructose and leucrose.

Sucromalt is a syrup with a moisture content of 20-25%; its dry matter consists of fructose (35-40%), the disaccharide leucrose (7-15%), other disaccharides (up to 3%) and higher saccharides (40-60%). The various saccharides are responsible for a slower absorption in the bloodstream, causing a lower glycemic response compared to sucrose or HFCS. It is fully digestible, so it can be used to provide energy over an extended time.

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The physical properties in food processing are comparable to corn syrup.

Sucromalt is 60 to 70 per cent as sweet as sugar.


Recommended applications are bars, cereals, beverages, confectionery, jams and jellies, ice cream and yogurts. It is used in foods developed for diabetics.


Sucromalt has achieved novel foods approval in Europe and can be used in a variety of products such as beverages, cereal, soft chews and confections, yoghurt, ice cream, nutrition bars, and meal replacement bars.

In the USA, it has received GRAS status in 2009.


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Ria Van Hoef

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