Isomaltulose

Isomaltulose Function

Isomaltulose is a source of energy – it can provide 4 kilocalories per gram, which is about the same as sucrose ^[1,2].

Isomaltulose Sources

Isomaltulose naturally occurs in small amounts in sugar cane syrup and honey ^[1].

As a sweetener, isomaltulose is produced from beet sugar (sucrose) by using the enzyme sucrose isomerase obtained from the non-pathogenic bacterium Protaminobacter rubrum ^[1,2].

Isomaltulose may be expected in the more expensive “healthy foods” category of beverages, dilutable soft drinks, sport drinks, “near water,” beers, dairy products, ready-to-eat cereals, cereal bars, energy tablets, baked goods, confectionery, candies, chocolate bars and vitamin/mineral supplements ^[1].

Isomaltulose Digestion

Isomaltulose is slowly but completely digested in the small intestine by the enzyme isomaltase; its digestive products glucose and fructose are absorbed in the small intestine ^[1,3,4].

Individuals with a rare genetic disorder sucrase-isomaltase deficiency who have a lack of the enzyme sucrase-isomaltase deficiency can experience abdominal bloating and diarrhea after ingesting a certain amount of isomaltulose.

Possible Isomaltulose Benefits

Dental Caries

Isomaltulose does not promote tooth decay ^[5,6].

Diabetes Mellitus

Isomaltulose has a low glycemic index (GI = 32-37) and low insulinemic response, so it might be more suitable for diabetics than sucrose ^{[1,2,6,7-p.9]}. In one 2012 study, replacement of sucrose with isomaltulose for 12 weeks in individuals with diabetes 2 resulted in lower blood triglyceride levels but not lower HbA1c levels ^[8].

Isomaltulose Safety: Toxicity, Side Effects

In the European Union (EU), isomaltulose is considered a novel food – a food that was not used in considerable amounts in the EU before the year 1997 ^[9,10].

Isomaltulose has got the Generally Recognized As Safe (GRAS) status by the U.S. Food and Drug Administration (FDA) ^[2]. Isomaltulose ingested by healthy individuals in amounts up to 50 g per serving have not caused any side effects ^[2,6]. Isomaltulose has not been found toxic, carciogenic or mutagenic and allergic reactions to isomaltulose are not known ^[2].

Who should avoid isomaltulose?

Individuals with hereditary fructose intolerance (HFI) and saccharase-isomaltase deficiency should completely avoid isomaltulose.

Isomaltulose and Cooking

• Isomaltulose is commercially available as a white, crystalline, odorless powder, 42% as sweet as sucrose ^[1].
• Isomaltulose is very stable and has low hygroscopicity – it does not readily attracts moisture ^[11].
• Solubility of anhydrous isomaltulose in water at 20° C is 41-49 g/100 mL ^{[12, producers]}.
• Melting point of isomaltulose is 253-262 °F (123-128 °C) ^[1,13].
• Isomaltulose is a reducing sugar; the Maillard browning reaction with amino acids occurs at 284 °F (140 °C) ^[11].