Isomaltulose
Names | |
---|---|
IUPAC name
6-O-α-D-Glucopyranosyl-D-fructose
| |
Other names
Palatinose
| |
Identifiers | |
| |
3D model (
JSmol ) |
|
ChemSpider | |
ECHA InfoCard
|
100.033.878 |
EC Number |
|
PubChem CID
|
|
UNII |
|
CompTox Dashboard (EPA)
|
|
| |
| |
Properties | |
C12H22O11 | |
Molar mass | 342.297 g·mol−1 |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|
Isomaltulose (trade name Palatinose, chemical name 6-O-α-D-glucopyranosyl-D-fructose) is a disaccharide carbohydrate composed of glucose and fructose. It is naturally present in honey[1] and sugarcane extracts[2] and is also produced industrially from table sugar (sucrose) and used as a sugar alternative.
It tastes similar to table sugar with half the sweetness. It has the same energy as table sugar, but is digested slower and thus leads to a lower blood glucose and insulin response. In comparison with sucrose and most other carbohydrates, isomaltulose is not a significant substrate for oral bacteria. Consequently, acid production from isomaltulose in the mouth is too slow to promote tooth decay.[3] Its physical properties closely resemble those of sucrose, making it easy to use in existing recipes and processes.
It is manufactured by enzymatic rearrangement (isomerization) of sucrose from
Like sucrose, isomaltulose can be digested to
Isomaltulose is hydrogenated to produce isomalt, a minimally digestible carbohydrate that is used as a sugar replacer, for example in sugar-free candies and confectionery.
Function
In nutrition, isomaltulose is a source of food energy, providing the same amount of energy as sucrose. Like sucrose, isomaltulose provides sweetness to foods, but isomaltulose is only about half as sweet as sucrose.[4] In food preparation and processing, both isomaltulose and sucrose have similar characteristics allowing recipes that use sucrose able to use isomaltulose instead or together.[4]
Available carbohydrate
Isomaltulose is an available carbohydrate[3] like sucrose and most other sugars or maltodextrins, in the sense that it is fully metabolised in the small intestine, and does not enter the large intestine or get excreted in urine.[8]
When eaten by humans, isomaltulose is digested completely and absorbed.
Source of energy
As an available carbohydrate,[9][10] the food energy value of isomaltulose is identical to that of sucrose. For both, it is 4 kcal/g (17 kJ/g), a value that is used in food labelling or dietary planning.
Slow and sustained release of carbohydrate and energy
Isomaltulose is slow to be digested and absorbed, and is therefore gradually released as glucose and fructose into the bloodstream. After ingestion, the enzymatic digestion of sucrose and isomaltulose occur on the same sucrase-isomaltase enzyme complex, which is located in the small intestine.[8][11] Several studies show that this complex breaks down isomaltulose more slowly than sucrose. The maximum rate at which isomaltase can process isomaltulose (Vmax) is 4.5 times lower than that of sucrase for sucrose.[12]
As a result of its slow digestion, isomaltulose travels further through the human small intestine than does sucrose, as evidenced by the difference in
Compared with sucrose, the absorption of energy as carbohydrate from isomaltulose is prolonged.[14] The resulting sustained energy supply to the body from isomaltulose is reflected in the prolonged shape of the blood glucose concentration response curve.[5]
Lower blood glucose and insulin response
The blood glucose and insulin concentrations after ingestion of isomaltulose are lower than those due to sucrose or glucose, giving isomaltulose a glycemic index (GI) of 32 as recorded in the Sydney University GI database,[15] compared to 67 for sucrose and 100 for glucose, making isomaltulose a particularly low-GI carbohydrate (GI<55).
Confirmation of a low glycaemic response to isomaltulose is provided in numerous studies for different population groups including healthy people, overweight or obese persons, prediabetic persons, and type 1 or type 2 diabetes patients.[10][16][17][18][13][14][19][20] Among these studies, all show the lower blood glucose response of isomaltulose and where tested also show the associated reduction in the blood insulin response. A significant role for the incretin hormone GLP-1 has been established, which is secreted in response to distal carbohydrate absorption and limits the rise in blood glucose concentration after a meal.[13][14][20]
A claim corresponding to the low glycemic response of isomaltulose and its potential to lower the blood glucose response to foods when replacing other sugars has been approved in EU legislation[21] following the publication of a positive opinion from the European Food Safety Authority.[22]
In the long term, when eating a diet including carbohydrate, avoiding undesirably high concentrations of glucose in blood and the associated demand for insulin, is supportive of the prevention and management of
A lower glycemic diet can be achieved by choosing foods with low or reduced glycemic properties, more specifically by choosing lower GI foods from within each food group (fruit, vegetable, whole grains, etc.). The use of Isomaltulose in place of sucrose and other carbohydrates allows for the production of foods with reduced GI. Several studies provide evidence of improvements in both blood glucose control and lipid metabolism in both diabetic and non-diabetic persons upon regular consumption of isomaltulose when compared with other carbohydrates such as sucrose, maltodextrin, or glucose.[17][25][26][27][28][29][30]
Effect on fat oxidation
Compared to other carbohydrates, isomaltulose ingestion is associated with higher rates of fat oxidation and lower rates of fat storage. First, isomaltulose "dives" under entsymatic radar surpassin GIP producing upper part of the small intestine. It finds the degrading entsyme deep down in the GLP part of the intestine. GLP/GIP balance favors late insulin secretion, and shuts down glucagon secretion. Thus the release or new production of liver glucose is slowed down. Mechanistically this involves a lower blood glucose concentration with reduced insulin secretion, which in turn allows more fatty acids to be released from
Weight management and body composition
Studies have looked at the effects on fat oxidation and other metabolic responses when replacing sugars with isomaltulose in meals (or drinks) taken by healthy or overweight to obese adults, with or without impaired glucose tolerance, while largely sedentary.[18][31][32][33][34] These studies have shown isomaltulose to have a role in reducing adiposity, at least central obesity. Abdominal fat decreases when consuming isomaltulose instead of sucrose (sugar replacement) or instead of breakfast calories (largely carbohydrate replacement).[17][25][26] This is brought about at least in part by a lower GIP and higher GLP-1 response when carbohydrate is slow to digest and is absorbed slowly in the lower (distal) small intestine.[35]
Physical activity and sports nutrition
Others studies have examined the potential benefits of slow and sustained release of carbohydrate during physical activity. Using isomaltulose in place of other ingested carbohydrates, higher rates of fat oxidation also occur during endurance activities, where preserving glycogen is important.[32][36][37] In addition, trials using a recovery protein drink have shown that incorporating isomaltulose and a nutritional supplement (
Type 1 diabetes patients engaging in physical activity
In people with
Cognitive performance (mood and memory)
The rate of glucose supply from dietary carbohydrates can affect cognitive performance, with effects on mood and memory having been shown in several studies that compared isomaltulose with higher glycaemic carbohydrates taken at breakfast, showing improvements in mood and memory in healthy children, middle-aged adults, and aged adults.[40][41][42][43]
Oral health
Isomaltulose is ‘kind to teeth’. Fermentation of carbohydrates by bacteria in the mouth (especially on the teeth) is responsible for the formation of dental plaque and oral acids. The acid initiates tooth demineralisation and tooth decay (dental caries). Isomaltulose largely resists fermentation by oral bacteria and is the first carbohydrate of its kind with negligible acid production on teeth, as shown by pH telemetry. The evidence is strong and provides the basis for ‘kind to teeth’ claims approved by both the Food and Drug Administration in the USA [44][45] and European authorities following a positive opinion from the European Food Safety Authority.[22]
Production and assays
The enzyme isomaltulose synthase from the bacterium Protaminobacter rubrum is used to turn sucrose into isomaltulose. The enzyme and its source were discovered by the German company Südzucker in 1950.[46]
Analytical methods for characterization and assay of commercial isomaltulose are laid down, for example, in the Food Chemicals Codex.[47]
Use
Isomaltulose is used in foods, drinks and health products owing to several of its properties. It is used in foods and beverages, where it provides a natural sucrose-like sweetness profile with a sweetening power about half that of sucrose, and no aftertaste.
Isomaltulose finds application in baked goods, pastry glazings and icings, breakfast cereals, cereal bars, dairy produce, sugar confectionery (e.g. chocolates, jellies, chewy confections and chewing or bubble gum), frozen desserts, fruit-juice beverages, malt beverages, sports beverages, energy drinks, instant drinks, and special and clinical nutrition feeds.[3][48]
Isomaltulose in permitted for use in foods and drinks in many regions worldwide. For example, it is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration,[48] is approved as a novel food by the European Commission,[49] and in Japan has the status FOSHU (food for specific health use).[50]
Isomaltulose is hydrogenated to produce isomalt, a minimally digestible carbohydrate that is used as a sugar replacer, for example in sugar-free candies and confectionery.
External links
- Webpages dedicated to isomaltulose
- Marketing of isomaltulose as a novel food or novel food ingredient in the European Union
- Assessment of the glycaemic index of isomaltulose
- Oral health claims with isomaltulose in the USA
- Article on innovative low-glycaemic carbohydrates
- Webpages further describing Isomaltulose (Palatinose)
References
- .
- .
- ^ ISBN 978-0-470-65968-7
- ^ PMID 12387299.
- ^ PMID 28406437.
- ^ "Australia New Zealand Food Standards Code – Amendment No. 92 – 2007" (PDF). Commonwealth of Australia Gazette (FSC 34 Thursday, 2 August 2007). 2007. Retrieved 9 February 2018.
- ISBN 9781118373972.
- ^ )
- ^ PMID 20211041.
- ^ a b Macdonald, I; Daniel, J (1983). "The bioavailability of isomaltulose in man and rat". Nutrition Reports International. 28 (5): 1083–1090.
- PMID 14024642.
- ISBN 978-1-4398-4615-5
- ^ PMID 24843667.
- ^ PMID 25030779.
- ^ "Glycaemic Index Research Service". www.glycemicindex.com. Sydney University. Retrieved 2020-07-09.
- PMID 3914416.
- ^ S2CID 57092214.
- ^ PMID 19671200.
- PMID 22264450.
- ^ PMID 26721819. Retrieved 28 January 2018.
- ^ "Commission Regulation of 16 May 2012 establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children's development and health". Retrieved 12 July 2015.
- ^ .
- PMID 26160327.
- PMID 28486426.
- ^ PMID 17548953.
- ^ S2CID 19983904.
- PMID 19794923.
- PMID 22492584.
- PMID 17254607.
- PMID 27973411.
- PMID 17161233.
- ^ a b König, D; Luther, W; Polland, V; Theis, S; Kozianowski, G; Berg, A (2007). "Metabolic effects of low-glycemic Palatinose during long-lasting endurance exercise". Annals of Nutrition and Metabolism. 51 (Supp 1): 61.
- PMID 22172468.
- S2CID 23625113.
- PMID 29602522.
- PMID 17449572.
- PMID 27347996.
- S2CID 36364033.
- PMID 22051571.
- S2CID 205608889.
- PMID 23680182.
- PMID 25311061.
- .
- ^ Food and Drug Administration. "Health claims, dietary non-cariogenic carbohydrate sweeteners and dental caries". Electronic Code of Federal Regulations 21 ECFR Part 101.80. Retrieved 26 August 2015.
- ^ "Code of Federal Regulations 21 CFR Part 101.80. Food labeling: Health claims; dietary noncariogenic carbohydrate sweeteners and dental caries". Food and Drug Administration. Retrieved 26 August 2015.
- ^ Weidenhagen, R; Lorenzo, A.D (1957). "Palatinose (6-0-alpha-D-glucopyranosyl-D-fructofuranose), ein neues bakterielles Umwandlungsprodukt der Saccharose [Palatinose (6-0-alpha-D-glucopyranosyl-D-fructofuranose), a new bacterial conversion of sucrose product]". Zeitschrift für die Zuckeridustrie. 7: 533–534.
- ISBN 9781889788852. Archived from the originalon 2015-12-04. Retrieved 2015-07-22.
- ^ a b "Agency Response Letter GRAS Notice No. GRN 000184". Food and Drug Administration. Retrieved 14 July 2015.
- ^ "Authorising the placing on the market of isomaltulose as a novel food or novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (2005/581/EC)". 25 July 2005. Retrieved 14 June 2015.
- ^ Japanese Ministry of Health, Labour and Welfare. "Food for Specified Health Uses (FOSHU)". Retrieved 15 July 2015.