SUMMARY Headline
Isomaltulose is a fully digestible, slow-release carbohydrate that provides a steady and sustained energy supply by delivering a gradual, lower rise in blood glucose. Unlike rapidly absorbed sugars, isomaltulose promotes a balanced blood glucose response, making it a beneficial choice for individuals with diverse lifestyles and nutritional needs.
Origin
History
Isomaltulose was first identified and documented by researchers Weidenhagen and colleagues1 at a SUEDZUCKER sugar production facility in Germany’s Palatinate region.
Physiology
Isomaltulose stands out from traditional sugars, like sucrose, due to its unique physiological properties.
Where to Find
Isomaltulose occurs naturally in small amounts in honey and sugar cane juice.
Commonly replacing sugars and maltodextrin, isomaltulose offers a better energy supply.
A word on terminology
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.
References
Weidenhagen, R., & Lorenz, S. (1957). Palatinose [6-(α-glucopyranoside)-fructofuranose], ein neues bakterielles Umwandlungsprodukt der Saccharose. Zeitschrift für Zuckerindustrie, 7, 533–534.