Honey has been used for millennia for its sweetness, as traditional medicine for its antibacterial, anti-inflammatory and antioxidant properties, or as energy-providing food. Its production from nectar by honey bees is a fascinating process invented by nature: Honey bees collect nectar from millions of blossoms in their lifetimes. In their little honey stomachs, larger saccharides and sugar are digested into smaller sugars such as glucose and fructose. The nectar is then stored in honeycombs, and the bees constantly fan it with their wings to let water evaporate until the thick, sticky liquid is obtained, that is collected as honey. (Pasupuleti et al 2017, Bogdanov et al 2008)
About 80% of honey are carbohydrates, besides water and very small amounts of protein, vitamins, minerals and polyphenols. Next to the main carbohydrates fructose and glucose, honey contains about 10% other sugars and oligosaccharides (Siddiqui and Furgala 1967). One of this is isomaltulose, a disaccharide carbohydrate with a unique combination of physiological properties and benefits:
- Full carbohydrate energy
- Slow release
- Low blood glucose response
- Sustained energy supply
- Promotes fat burning
- Kind to teeth
Isomaltulose is different from traditional sugars. It does not comply with what one expects from a typical sugar. Its physiological properties have been explored in a large body of research and are well established today.
Feel invited to explore this website and find out more about this carbohydrate, its nutritional benefits and what it can bring to you and the people consulting you when looking for healthy nutrition.