Isomaltulose

I. Introduction.

The appearance and taste of Isomaltulose are similar to sucrose, with white crystals or powders. The sweetness is about 42% of sucrose and does not change with environmental changes. Isomaltulose is an isomer of sucrose. It exists in small amounts in honey, sugar cane juice and other substances. Its solubility is only 50% of sucrose at room temperature. When the temperature rises, the solubility increases sharply, At 80°C, Isomaltulose can reach 85% of the solubility of sucrose.

II. Features.

1. Isomaltulose is safe and can be consumed in large quantities.

2. Isomaltulose has the same energy as sucrose, but its decomposition speed in the small intestine is about 1/5 of sucrose (digestion and absorption are slow). Therefore, it can provide energy continuously, slowly and balancedly, thereby improving the ability of sustained exercise and fatigue resistance.

3. Isomaltulose has a low glycemic index, low insulin index, and has the effect of continuously providing energy.

4. Isomaltulose inhibits the formation of tooth decay.

III. Applications.

Isomaltulose has excellent properties of masking odor and balancing food flavor, and has low glycemic index and low insulin index, can continuously provide energy, inhibit fat accumulation, and does not cause tooth decay. It can be used for people with high blood sugar, diabetes, and Children’s food. Therefore, Isomaltulose is often considered an “ideal substitute” for sucrose and has extremely broad application prospects in the fields of food, chemicals and pharmaceuticals.