Honey has been valued for centuries, not only because it is sweet, but also for its antibacterial, anti-inflammatory and antioxidant properties, as well as being a source of energy. Honey bees collect nectar from millions of blossoms, breaking down larger saccharides and sugar into smaller sugars such as glucose and fructose. The nectar is stored in honeycombs, where bees fan it with their wings to evaporate water resulting in thick, sticky honey.1,2
Honey is composed of around 80% carbohydrates, primarily fructose and glucose, along with small amounts of proteins, vitamins, minerals, and polyphenols. It also contains about 10% other sugars, including isomaltulose, a disaccharide with unique physiological benefits:3
- Full carbohydrate energy
- Slow release
- Low blood glucose response
- Sustained energy supply
- Promotes fat burning
- Kind to teeth
Isomaltulose differs from traditional sugars, offering unique physiological benefits backed by extensive research. Explore this website to learn more about its nutritional advantages and how it can support healthy nutrition for you and your clients.