Isomaltulose

• 6-O- α -D-glucopyranosyl -D-fructose
• Palatinose

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Isomaltulose ( palatinose brand name ) is - like most sweet-tasting carbohydrates - a natural substance and belongs to the group of disaccharides.

Occurrence

Isomaltulose is produced commercially enzymatically from beet sugar through a bacterial fermentation and is next to the isomer maltulose also known as a natural constituent of honey and sugar cane.

History

Isomaltulose was first shown in the central laboratory of Südzucker AG in Neuoffstein / Pfalz (hence the brand name palatinose ) 1957.

Properties

The natural sweetness of the sugar isomaltulose comes very close, but the substance can not be used for formation of acid -producing bacteria of the oral flora of caries.

Just like sugar isomaltulose is fully metabolized and therefore has the same caloric value of 4 kcal / g. However, unlike sugar, this process takes place much more slowly, so that the glycemic effect is very low and the glucose is supplied to the body over a longer period of time.

For humans, this means that if the glucose slowly passes into the blood, the blood sugar level remains stable and the body is the energy from the carbohydrate over a longer period of time. The question of optimal availability of energy is both medicine and product development of growing interest, as this could play a significant role not only for physical but also for mental performance.