Isomaltulose stands out from traditional sugars, like sucrose, due to its unique physiological properties:
- Complete carboydrate and glucose source
Provides 4 kcal/g as a fully available carbohydrate and glucose supplier - Slow glucose release:
Delivers glucose gradually, resulting in a low glycemic response (GI: 32) and minimal impact on insulin levels - Sustained energy supply:
Offers a balanced, enduring source of energy, promoting higher fat oxidation - Tooth-friendly:
Gentle to teeth, reducing the risk of dental caries
As a disaccharide, isomaltulose combines glucose and fructose with an α-1,6 glucosidic bond, differing from sucrose’s α-1,2 linkage. This structural variation enables slower, steady digestion by human enzymes. Its gradual release in the intestine leads to a lower, more stable blood glucose response and reduced insulin demand. This promotes a healthier metabolic profile, allowing greater fat utilization in energy metabolism, and may contribute to long-term benefits for blood glucose management, weight control, and body composition.
With these physiological advantages, isomaltulose aligns with modern dietary strategies, supporting efforts to combat non-communicable diseases like obesity and diabetes.