Article 1
Isomaltulose as specified in the Annex, may be placed on the market in the Community as a novel food or novel food ingredient for use in foodstuffs.
2005/457/EC: Commission Decision of 4 April 2005 authorising the placing on the market of isomaltulose as a novel food or novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document number C(2005) 1001)
2005/457/EC: Commission Decision of 4 April 2005 authorising the placing on the market of isomaltulose as a novel food or novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document number C(2005) 1001)
Data as of 2026-07-04 · Compiled from an official source version. Later amendments or repeals may not be reflected; the official text prevails. · Read the official text ↗
Article 2
The designation ‘isomaltulose’ shall be displayed on the labelling of the product as such or in the list of ingredients of foodstuffs containing it. In a prominently displayed footnote related to the designation isomaltulose by means of an asterisk (*) the words ‘isomaltulose is a source of glucose and fructose’ shall be displayed. The words shall have a typeface of at least the same size as the list of ingredients itself.
Article 3
This Decision is addressed to Cargill Incorporated, c/o Cerestar, Havenstraat 84, B-1800 Vilvoorde.
Supplementary provisions
ANNEXSupplementary provisions
ANNEX SPECIFICATIONS OF ISOMALTULOSE Definition: A reducing disaccharide that consists of one glucose and one fructose moiety linked by an alpha-1,6-glucosidic bond. It is obtained from sucrose by an enzymatic process. The commercial product is the monohydrate. Chemical name 6- O -a-D-glucopyranosyl-D-fructofuranose, monohydrate CAS number 13718-94-0 Chemical formula C 12 H 22 O 11 · H 2 O Structural formula Formula weight 360,3 (monohydrate) Assay Not less than 98 % on the dry basis Description Virtually odourless, white or almost white crystals with a sweet taste Loss on drying Not more than 6,5 % (60 °C, 5 hours) Lead Not more than 0,1 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in FNP 5 ( 1 ) , ‘Instrumental methods’. ( 1 ) Food and Nutrition Paper 5 Rev.2 — Guide to specifications for general notices, general analytical techniques, identification tests, test solutions and other reference materials. (JECFA) 1991, 322 p. English — ISBN 92-5-102991-1.
Source: EUR-Lex (Publications Office of the EU), © European Union, reuse permitted under Commission Decision 2011/833/EU.
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