Isomaltulose: Difference between revisions
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{{DISPLAYTITLE:Isomaltulose}} | |||
== | == Isomaltulose == | ||
[[File:Isomaltulose_structure.svg|thumb|right|Chemical structure of isomaltulose]] | |||
'''Isomaltulose''' is a naturally occurring disaccharide carbohydrate composed of [[glucose]] and [[fructose]]. It is an isomer of [[sucrose]], differing in the glycosidic linkage between the monosaccharide units. Isomaltulose is found in small quantities in [[honey]] and [[sugarcane]] and is produced on a larger scale through enzymatic conversion of sucrose. | |||
Isomaltulose is a | |||
== | == Chemical Structure == | ||
Isomaltulose | Isomaltulose has the chemical formula C<sub>12</sub>H<sub>22</sub>O<sub>11</sub>. It consists of a glucose molecule linked to a fructose molecule by an _-1,6-glycosidic bond. This bond configuration is more stable than the _-1,2-glycosidic bond found in sucrose, leading to different metabolic properties. | ||
== | == Metabolism == | ||
Isomaltulose is | Isomaltulose is slowly digested in the human [[gastrointestinal tract]], resulting in a gradual release of glucose and fructose into the bloodstream. This slow digestion leads to a lower [[glycemic index]] compared to sucrose, making it a suitable sugar alternative for individuals with [[diabetes mellitus]]. | ||
== | == Uses == | ||
Isomaltulose is used as a sugar substitute in various [[food]] and [[beverage]] products. Its stability under heat and acidic conditions makes it ideal for use in [[baking]] and [[confectionery]]. Additionally, its low glycemic response is beneficial for [[sports nutrition]] products, providing a sustained energy release. | |||
== Health Benefits == | |||
The consumption of isomaltulose has been associated with several health benefits, including improved [[blood glucose]] control and enhanced [[fat oxidation]] during physical activity. It is also less likely to contribute to [[dental caries]] compared to other sugars, as it is not readily fermented by oral bacteria. | |||
== Production == | |||
Commercial production of isomaltulose involves the enzymatic conversion of sucrose using the enzyme [[isomaltulose synthase]]. This process is typically carried out by [[bacteria]] such as ''[[Protaminobacter rubrum]]''. | |||
== Related Pages == | |||
* [[Sucrose]] | * [[Sucrose]] | ||
* [[ | * [[Glycemic index]] | ||
* [[ | * [[Carbohydrate metabolism]] | ||
* [[ | * [[Sugar substitute]] | ||
[[Category:Disaccharides]] | [[Category:Disaccharides]] | ||
[[Category: | [[Category:Sugar substitutes]] | ||
Latest revision as of 12:09, 15 February 2025
Isomaltulose[edit]
Isomaltulose is a naturally occurring disaccharide carbohydrate composed of glucose and fructose. It is an isomer of sucrose, differing in the glycosidic linkage between the monosaccharide units. Isomaltulose is found in small quantities in honey and sugarcane and is produced on a larger scale through enzymatic conversion of sucrose.
Chemical Structure[edit]
Isomaltulose has the chemical formula C12H22O11. It consists of a glucose molecule linked to a fructose molecule by an _-1,6-glycosidic bond. This bond configuration is more stable than the _-1,2-glycosidic bond found in sucrose, leading to different metabolic properties.
Metabolism[edit]
Isomaltulose is slowly digested in the human gastrointestinal tract, resulting in a gradual release of glucose and fructose into the bloodstream. This slow digestion leads to a lower glycemic index compared to sucrose, making it a suitable sugar alternative for individuals with diabetes mellitus.
Uses[edit]
Isomaltulose is used as a sugar substitute in various food and beverage products. Its stability under heat and acidic conditions makes it ideal for use in baking and confectionery. Additionally, its low glycemic response is beneficial for sports nutrition products, providing a sustained energy release.
Health Benefits[edit]
The consumption of isomaltulose has been associated with several health benefits, including improved blood glucose control and enhanced fat oxidation during physical activity. It is also less likely to contribute to dental caries compared to other sugars, as it is not readily fermented by oral bacteria.
Production[edit]
Commercial production of isomaltulose involves the enzymatic conversion of sucrose using the enzyme isomaltulose synthase. This process is typically carried out by bacteria such as Protaminobacter rubrum.
