Isomaltulose has a unique combination of physiological properties, which distinguish it from sucrose and other traditional sugars. Most notably, these properties include:
- A completely available carbohydrate and glucose supplier (4 kcal/g)
- Slow release of glucose
- Low effect on blood glucose (GI: 32) and insulin
- Balanced and sustained energy supply
- Higher contribution of fat oxidation in energy metabolism
- Kind to teeth
Isomaltulose is carbohydrate of the disaccharide type, which is composed of glucose and fructose with an α-1,6 glucosidic linkage. This differs structurally from sucrose, which is linked by an α-1,2 glucosidic bond. Isomaltulose is also digested more slowly and steadily by human enzymes. Its slow yet complete intestinal release is associated with a significantly lower rise in blood glucose concentrations and a lower insulin demand. With a resulting overall improved metabolic profile, this allows for a higher contribution of fat utilisation in energy metabolism. Ultimately, this process paves the way for long-term benefits related to blood glucose control, body weight management, and body composition.
With its variety of physiological benefits, isomaltulose can help support modern strategies to promote a healthy diet, and to combat non-communicable diseases such as obesity and diabetes mellitus.