Tracing the Roots of Isomaltulose: From German Discovery to Global Recognition
Isomaltulose was first identified and documented by researchers Weidenhagen and colleagues1 at a SUEDZUCKER sugar production facility in Germany’s Palatinate region. The brand name Palatinose™, under which it is commercially available today, reflects this origin.
Following its discovery, SUEDZUCKER explored the unique properties of isomaltulose, recognizing its potential as a “slow-release” sugar alternative offering a more gentle energy supply compared to regular sugar. Sucrose from beet sugar is converted to isomaltulose by a process of enzymatic rearrangement.
BENEO GmbH—a member of the SUEDZUCKER Group—now produces this carbohydrate for food manufacturers and consumers worldwide, meeting the demand for more balanced energy sources.
The initial introduction of isomaltulose in foods began in Japan and other parts of Asia, later expanding to the United States, Europe, Australia, New Zealand, and Latin America. In the European Union, it was approved as a novel food in 2005, and in the United States, it received GRAS (Generally Recognized As Safe) status from the FDA in 2006.
Today, isomaltulose is widely incorporated into foods and beverages across global markets, reflecting its continued popularity and growing consumer demand for alternative healthier carbohydrate options.