Isomaltulose

Isomaltulose is a sucrose analogue and is a naturally occurring disaccharide composed of glucose and fructose. It is found in honey and sugar cane extract. Isomaltulose is also commercially produced from sucrose through enzymatic conversion and is used as a substitute for sugar in some food and drink products.

Chemical Structure

Isomaltulose has the same chemical formula as sucrose, C12H22O11, but a different physical structure. The glucose and fructose molecules in isomaltulose are linked by an alpha-1,6-glycosidic bond, compared to the alpha-1,2-glycosidic bond in sucrose. This difference in structure makes isomaltulose more resistant to hydrolysis and results in slower absorption in the human body.

Health Benefits

Isomaltulose is a low-glycemic carbohydrate, meaning it raises blood glucose levels more slowly compared to other sugars. This property makes it a suitable sweetener for people with diabetes. It also promotes a more sustained energy release, which can be beneficial for athletes and those needing to maintain energy levels over a longer period.

Commercial Use

Isomaltulose is used in a variety of food and drink products, including sports drinks, energy bars, and breakfast cereals. It is also used in some special dietary foods due to its low glycemic index. The commercial production of isomaltulose involves the enzymatic conversion of sucrose using the enzyme sucrose isomerase.

Safety and Regulation

Isomaltulose is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA) in the United States. In the European Union, it is approved as a novel food ingredient.

See Also

• Sucrose
• Fructose
• Glucose
• Disaccharide
• Glycosidic bond
• Sucrose isomerase
• Food and Drug Administration
• Diabetes

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