Isomaltulose is a disaccharide carbohydrate composed of glucose and fructose. The glucose and fructose are linked by an alpha-1,6-glycosidic bond. It is present in honey and sugarcane extracts. It tastes similar to sucrose (table sugar) with half the sweetness. Manufactured by enzymatic rearrangement of sucrose from beet sugar, it has been studied extensively for its physiological properties.
In nutrition, isomaltulose provides the same amount of food energy as sucrose but is released more slowly. It has very low moisture absorption (hygroscopy), giving it free-flowing properties in instant powders, making it ideal for drinks and other instant products. It remains highly stable during processing, even in acidic conditions.
Isomaltulose finds application in:
- Baked goods, pastry glazings and icings
- Breakfast cereals and cereal bars
- Dairy produce and frozen desserts
- Sugar confectionery (chocolates, jellies, chewing gum)
- Sports beverages, energy drinks, and instant drinks
- Special and clinical nutrition feeds
JETZ Foods
