Food Bioscience 18 (2017) 46–52

Contents lists available at ScienceDirect

Food Bioscience
journal homepage: www.elsevier.com/locate/fbio

Isomaltulose (Palatinose) – An emerging carbohydrate MARK

a,⁎ a b c
Pravin D. Sawale , Ashish M. Shendurse , Maneesha S. Mohan , G.R. Patil
a
College of Dairy Science and Food Technology, Sardarkrushinagr Dantiwada Agricultural University, Sardarkrushinagar 385506, Gujarat, India
b
Food Science and Technology, University of Tennessee, Knoxville, TN, USA
c
Department of Dairy Technology, National Dairy Research Institute, Karnal 132001, India

A R T I C L E I N F O A B S T R A C T

Keywords: Addition of sweetening agents, particularly carbohydrates has been the common approach to enhance food taste.
Isomaltulose Sucrose is an extensively used since ages. However, sucrose consumption is associated with raising health
Palatinose concerns in the consumers of modern world. As a result, food researchers are looking for alternative sweeteners
Sucrose to fulfil the consumer preference. Isomaltulose (6-O- < alpha > -D-glucopyranosyl-D-fructofuranose), also
known as palatinose is a natural component of honey and also produced at commercial levels from sugar cane.
Isomaltulose is made up of glucose and fructose linked through < alpha > -(1 6) linkage unlike < alpha > -(1 2)
linkage in sucrose. Compared to sucrose, isomaltulose has high stability, tooth friendly, slow digestibility and
40–50% of sweetening power. Isomaltulose has low glycemic index, long term energy source and no adverse
effects on human health. It has been successfully used into various food products viz., chocolate, breakfast
cereals, chewing gums and dairy products especially, ice cream and yoghurt. Isomaltulose could be used as an
effective alternative to sucrose due its characteristic properties like tooth friendly, having no adverse effects on
product quality and human health. However, more clinical studies are recommended to assess the safety of
incorporation of isomaltulose alone and with other sweeteners in food products.

1. Introduction tional and functional properties, i.e., sweetness and suitability as a

Sucrose is considered to be a highly cariogenic sugar (Arnadottir,
Rozier, Saemundsson, Sigurons, & Holbrook, 1998; Marthaler,
O'mullane, & Vrbic, 1996) and diabetic sugar. One promising way of
overcoming these disadvantages is the substitution of sucrose with
other sweetener. Conventional carbohydrate used for the manufacture
of composite foods, like processed starch, glucose, glucose syrups,
maltodextrins and sucrose are rapidly digested inducing a relatively
high glycemic and insulinaemic response. Now, food manufacturers are
seeking to alternative sugar substitute which digests slowly in the body.
Now, researchers have shown that diets of low glycemic and low
insulinemic foods reduce the risk of developing diabetes, obesity and
CVD (Cardiovascular disease), improve blood glucose control in people
with diabetes, may influence blood lipids and can be useful for weight
management (Young & Benton, 2015). The low glycemic and low
insulinemic foods are considered as favourable as they could contribute
to a prolonged feeling of satiety and a sustained energy release with
further implications for physical and mental performance (Stephen,
Parco, Andy Loka, & John Morris, 2008). Furthermore, any alternative
sweeteners used need maintain to similar organoleptic quality, nutri-
bulking agent to that of sucrose. Isomaltulose is a recent example of
such an alternative carbohydrate ingredient.
Isomaltulose is a natural sweetener present in honey and sugar cane
juice Isomaltulose (D-glucopyranosyl-1, 6-fructose) largely fulfil these
requirements of a low glycemic and cariogenic healthy sweetener
(Grenby, 1997). It was first commercialized as a food sweetener by
the Japanese in 1980. In contrast to the sugar alcohols xylitol or
sorbitol, it is completely hydrolyzed in the human small intestine by a
disaccharidase, with no adverse side-effects (such as flatulence or
diarrhoea) after ingestion of large doses (Birkhed, Takazoe, & Frostell,
1987; Siebert, 1987). Since effective prevention of caries was observed
in animal and in vitro experiments when sucrose was replaced with
isomaltulose or leucrose (Sasaki, Topitsoglou, Takazoe, & Frostell,
1985), there is a growing use particularly of isomaltulose in the
manufacturing of foods, especially because of its bulking properties in
baked foods. Hence, the purpose of this review is to summarize the
technological, chemical, biochemical, nutritional, processing, synthesis
and health aspects of isomaltulose.
In contrast to sucrose, isomaltulose is hardly fermented by environ-
mental or oral microbes, as shown in several in vitro studies

Abbreviations: FOSHU, Foods for specified health use.; GRAS, Generally recognized as safe; US, United State
⁎
Corresponding author.
E-mail address: pravins92@gmail.com (P.D. Sawale).

http://dx.doi.org/10.1016/j.fbio.2017.04.003
Received 21 November 2016; Received in revised form 6 April 2017; Accepted 15 April 2017
Available online 26 April 2017
2212-4292/ © 2017 Elsevier Ltd. All rights reserved.
P.D. Sawale et al. Food Bioscience 18 (2017) 46–52

Table 1 Table 2
Classification of sweeteners. The structural isomers of sucrose.
[Source: Matsukubo & Takazoe (2006)] [Source: http://www.sugarjournal.com]

Classification of sweeteners Isomer Sweetness Structure Status

Caloric sweeteners Noncaloric, high intense sweeteners Sucrose 1.00 (1,2) Commercialized
Leucrose 0.37 (1,5) Commercialized
• Sucrose • Saccharin, aspartame, sucralose Maltulose 0.42 (1,4) Commercialized
• Various oligosaccharides: Palatinose,
fructo-oligosaccharide, galacto-
and those obtained from plants
including stevioside,
Isomaltulose
Trehalulose
0.3–0.4
0.6–0.7
(1,6)
(1,1)
Commercialized
Commercialized
oligosaccharide, lacto-oligosaccharide thaumatins, mannitol (mannit), Turanose “very sweet taste” (1,3) Not commercialized
and xylo-oligosaccharide. and monellin.
• Starch sugars: glucose, starch syrup,
HFCS (high fructose corn syrup),
powdered sugar, maltose, invert
sugar, fructose.
• Sugar alcohols- erythritol, sorbitol
(sorbit), xylitol (xylit), maltitol,
lactitol, palatinit™, reducing starch
syrup

(Emeis & Windisch, 1960). Biochemical analysis has shown that micro-
bial utilization of leucrose and isomaltulose decrease glucan synthesis
because it is not an appropriate substrate for the glucosyltransferase
(GTase) of S. mutans and S. sobrinus (Minami, Fujiwara, Ooshima,
Nakajima, & Hamada, 1990). In various vivo models, isomaltulose
showed a reduced cariogenic potential compared to sucrose. Thus, Fig. 1. Structure of Isomaltulose.
isomaltulose would be a suitable sucrose replacer without cariogenic
potential (Lingström, Lundgren, Birkhed, Takazoe, & Frostell, 1997; isomaltulose is possible via the enzymatic activity of sucrose isomerases
Matsuyama, Sato, & Hoshino, 1997; Peltroche-Liacsahuanga et al., from various microbial sources. A small number of bacterial strains can
2001). convert sucrose into isomaltulose: Protaminobacter rubrum (Kakinuma
Isomaltulose is completely, cleaved in the small intestine although et al., 1998, Bai et al., 2016), Erwinia rhapontici (Kawaguti & Sato, 2010,
the process is less rapid compared to sucrose. It thus causes attenuated Cheetham, Garrett, & Clark, 1985), Serratia plymuthica (Oliva-Neto and
blood glucose and insulin response, a property which may be particu- Menão, 2009), Klebsiella planticola (Huang, Hsu, & Su, 1998), Klebsiella
larly favourable for diabetics (Grembecka, 2015; Kawai, Yoshikawa, sp. (Orsi, Kawaguti, & Sato, 2009; Park, Uekane, & Sato, 1996) and
Murayama, Okuda, & Yamashita, 1989). Hence, the isomaltulose is Klebsiella singaporensis sp. (Li et al., 2004), Serratia plymuthica
considered the best alternative for sucrose based food products. The (Orsi & Sato, 2016).
classification of sweeteners is summarized in Table 1. Lee et al. (2011), had successfully manufactured isomaltulose via
yeast surface display of sucrose isomerase from Enterobacter sp. FMB-1
on Saccharomyces cerevisiae (Kawaguti & Sato, 2010) used free cells of
2. Origin and molecular structure
Serratia plymuthica to convert sucrose into isomaltulose and trehalulose.
In addition, he also studied the effects of substrate concentration and
Isomaltulose occurs in foods such as honey (Ba´rez et al., 2000) and
temperature on isomaltulose production with the help of response
sugar cane juice (Takazoe, 1985) however, the amounts are too small to
surface methodology software and postulated that maximum isomaltu-
be extracted. Therefore, an enzymatic process was developed by which
lose (70%) could be obtained from 30% sucrose solution at 25 °C.
isomaltulose is made from sucrose. Like sucrose, isomaltulose is a
In a first step, saccharose (i.e. sucrose) is enzymatically converted
disaccharide consisting of the monosaccharides glucose and fructose.
into a saccharide mixture (isomerised saccharose), followed by separ-
The difference between isomaltulose and sucrose lies in the linkage
ating the "isomerised saccharose" from non-isomerised remaining
between these two monosaccharides. The isomaltulose has < alpha >
saccharose by enzymatic and/or H+-catalysed hydrolysis. The "iso-
−1 6 linkage (compared to the < alpha > −1 2 linkage in sucrose)
merised saccharose" is then catalytically hydrogenated.
and therefore, isomaltulose is more difficult to be hydrolyzed by
gastrointestinal enzymes (Schiweck, 1991). Details of isomaltulose are
as follows. 3. Properties

• General or usual name: Isomaltulose
• Trade Names: Isomaltulose™, palatinose, Lylose
• Chemical name- 6-O-α-D-glucopyranosyl-D Fructofuranose
• Chemical classification: Carbohydrate (Disaccharide)
• Total molecular formula: C H O 12 22 11
• Molecular weight: 360.32
Further details summarized in Table 2 and the structure is shown in
Fig. 1.
Due to the complexity of its chemical synthesis, the enzymatic
bioconversion method is preferred for the production of isomaltulose.
The sucrose can converted into isomaltulose by the enzyme glucosyl-
transferase by an intramolecular transglucosylation (Kakinuma,
Yuasa, & Hashimoto, 1998). Industrial bioconversion of sucrose to
The taste and appearance of isomaltulose are similar to sucrose,
while its sweetening power is about half of that of sucrose. Viscosities of
aqueous solutions of both sugars are similar. Isomaltulose melts at a
lower temperature (123–124 °C) compared to sucrose (160–185 °C) and
is more stable under acidic conditions. At high temperatures, condensed
products are formed by water release comparable to properties of
sucrose and other sugars. Overall, the physicochemical properties of
isomaltulose permit the substitution of sucrose in most sweet foods
(Kaga & Mizutani, 1985; Schiweck, Munir, Rapp, Schneider, & Vogel,
1990). Comparison between different sugars with isomaltulose is shown
in Table 3. Isomaltulose resists acid hydrolysis (citric acid 1.5–15%). It
is therefore more stable in acidified foods than sucrose (even at a pH of
2.0, about 20% of isomaltulose solutions do not undergo hydrolysis on
boiling for one hour). It has slightly lower thermal stability than sucrose

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P.D. Sawale et al. Food Bioscience 18 (2017) 46–52

Table 3
Comparison between different sugars with Isomaltulose.
[Source: Godshall (2007)]

Sweetener Sweetness Cal/g GIa Type Source

Erythritol 0.7 0.2 0 Sugar alcohol Fermentation of glucose by Moniliella pollinis, a fungus
Glucose 0.5 4 100 Monosaccharide Hydrolyzed starch
Fructose 1.5–1.8 4 19–23 Monosaccharide Enzymatically isomerised glucose
HFCS 1–1.2 4 60–65 Mixed glucose/fructose Hydrolysis of corn starch and isomerization of glucose
HSH 0.5–0.7 2–4 Varies Hydrogenated partially hydrolyzed starch
Isomalt 0.45–0.65 2 2 Sugar alcohol Hydrogenated isomaltulose; equal mixture of gluco-sorbitol and gluco-mannitol
Lactitol 0.35–0.4 2.4 6 Disaccharide Hydrogenated lactose
Lactose 0.2–0.4 4 46 Disaccharide Milk sugar
Lactulose 0.6 0.2 0 Disaccharide Alkaline isomerization of lactose when milk is heated; prebiotic
Leucrose 0.5 2 Disaccharide Dextransucrase action on sucrose and fructose; dextran by- product; a sucrose isomer
Maltitol 0.5–0.9 3 35–52 Sugar alcohol Catalytic hydrogenation of high maltose corn syrup
Maltose 0.4 4 105 Disaccharide Enzymatic hydrolysis of starch; long time use
Maltulose 0.3–0.42 Dissaccharide Alkaline isomerization of maltose; a sucrose isomer; little used
Sorbitol 0.6 2.6 9 Sugar alcohol Hydrogenated glucose
Sucrose 1 4 61–65 Disaccharide Cane and beet
Trehalose 0.5–0.7 3.6 45–50 Disaccharide Hydrolyzed lactose; galactose converted by alkali
Xylitol 1 3 7–13 Sugar alcohol Hydrogenated xylose
Isomaltulose 0.3–0.4 4 32 Disaccharide Enzymatic isomerization of sucrose with Protoaminobacter rubrum; GRAS March 2006; (a sucrose isomer)

HFCS: High fructose corn syrup, HSH: Hydrogenated Starch Hydrolyzate,

a
GI: Gycemic index.

(Takazoe, 1985). It produces an optical rotation of +97° to 98° (α20

D ) 6.1. Digestion and absorption
(Kawaguti & Sato, 2010).
Isomaltulose is slowly hydrolyzed in the small intestine about 4–5
times more slowly than sucrose due to presence of stronger bond α-1–6
4. Tooth friendly nature of isomaltulose
glycosidic (Oosthuyse, Carstens, & Millen, 2015), as demonstrated by
enzyme kinetic studies (Mazze, 2000). The same enzyme system as for
It owes its tooth friendly properties to the high microbiological
other carbohydrates is used to hydrolyze isomaltulose (sucrase-isomal-
stability of the disaccharide due to an enzymatic rearrangement of the
tase complex). Absorption does not only take place in the upper parts of
α-1, 2 bond between the glucose and fructose molecule of the raw
the small intestine (as is the case for quickly absorbed sugars), but along
material sucrose to a more stable α−1, 6 bond. This bond cannot be
the entire small intestine. This means that isomaltulose still supplies
broken by most of bacteria in the mouth and therefore acids that are
glucose (thus fuel or energy) for the body at a time when the digestion
damaging to the teeth are not produced.
and absorption of sucrose is already completed (Lina,
Scientists use a method known as plaque pH telemetry to test
Jonker, & Kozianowski, 2002).
whether food items attack the tooth substance or enamel. The pH value
Lina et al. (2002) had demonstrated that the overall digestion of
on the surface of the teeth is measured during consumption and
isomaltulose is essentially completed in the small intestine, and no
immediately afterwards. If the pH value does not fall below the
significant amounts of isomaltulose reach the large intestine. Thus,
threshold value of 5.7 within half an hour of consumption, the food
isomaltulose provides the same amount of calories as all digestible
item is classified as non-cariogenic. This threshold value was selected
carbohydrates (sugars and starches: 4 kcal/g) and is equally well
because this is the point at which calcium in the enamel suddenly
tolerated.
becomes more soluble and thus the risk of cavity formation increases.
The non-cariogenic characteristic of Isomaltulose™ was approved as a
health claim by the US Food and Drug Administration (FDA) (Godshall, 6.2. Blood glucose response and prolonged energy release
2007).
Despite of the calorific equivalence of isomaltulose and sucrose,
there is a slower, hydrolysis and absorption of isomaltulose. This is
5. Stability
reflected in its characteristic blood glucose response with a slow, low,
and sustained rise in blood glucose levels (Fig. 2) and a correspondingly
The acid stability of isomaltulose in cola drinks (110 g isomaltulose/
low insulin demand. The Glycemic Index (GI) of isomaltulose has been
L), adjusted to a pH of 2.3, was evaluated following a 3-month storage
determined according to internationally recognized standard metho-
period and compared to the stability of sucrose. The results of this study
dology, which yielded a GI of 32.8 (Atkinson, Foster-Powell, and Brand-
indicate that isomaltulose is not hydrolyzed, whereas 98% of the
Miller, 2008). In comparison, sucrose and glucose is 68 and 100,
sucrose was inverted in the same period of time. Therefore, isomaltu-
respectively (Holub, Gostner, Theis, Melcher, & Scheppach, 2010). In a
lose when added to isotonic drinks demonstrates greater stability than
study conducted by Kawai, Okuda, and Yamashita (1985), plasma
sucrose, which allows to maintaining of a lower and more stable
glucose level was found to increase to a maximum of 110.9 mg/dL after
osmolality (ECR, 2003). ECR (2003) evaluated the colour stability of
60 min of feeding of isomaltulose (50 g) as compared to a maximum of
isomaltulose in solution of low pH (pH 3.5) at 90 °C for 30, 60, and
143.3 mg dL level after 60 min of feeding sucrose to normal human
90 min and confirmed its stability.
subjects. Thus, isomaltulose was shown to be absorbed at a much
slower level than sucrose. Another in vitro study by the same group
6. Physiological properties using intestinal mucosa indicated a five times lower digestion rate of
isomaltulose compared to sucrose (Kawai, Okuda, Chiba, & Yamashita,
As a result of the stronger bond between the two monosaccharides, 1986). Thus isomaltulose can be essentially categorised as a caloric
isomaltulose distinctly differs in its nutritional and physiological sweetener suitable for diabetic patients due to its low glycemic index.
properties from those of sucrose (Sentko & Willibald-Ettle, 2007). Fleddermann et al. (2016) studied the effects of a follow-on formulae

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P.D. Sawale et al. Food Bioscience 18 (2017) 46–52

fructose, which are readily absorbed and utilized in carbohydrate

Fig. 2. Characteristics of the glycemic response of isomaltulose in comparison to sucrose.
containing isomaltulose (Palatinose™) on metabolic response, accep-
tance, tolerance and safety in infants who found that follow-on
formulae containing isomaltulose was well accepted without negatively
influencing it.
metabolic pathways. Although the hydrolysis reaction proceeds at a
rate one-fifth to one-fourth that of sucrose, the resulting intermediates
of isomaltulose metabolism, which upon digestion also produces
fructose and glucose, are identical to those of sucrose. Thus, isomaltu-
lose can be considered to be nutritionally equivalent to sucrose
providing the same physiological energy value (caloric value) as
sucrose (i.e., approximately 4 kcal/g) (ECR, 2003). Feeding of isomal-
tulose to four week old male Wistar rats ad libidum for 16 days did not
affect their mineral (calcium, magnesium, phosphorus, and iron)
absorption or retention capabilities (Kashimura, Benno, & Mitsuoka,
1996). The feeding of 7 g isomaltulose /kg body weight per day of
mated female rats for 21 days did not cause maternal toxicity (Oizumi
et al., 2007). The administration of isomaltulose to 20 male and female
rats at different levels for 13 consecutive weeks did not show any signs
of toxicity and was well tolerated (Lina et al., 2002). The glucose levels
in the brain are very important in providing energy for brain activities.
An assessment of immediate, delayed, recognition, verbal and working
memory and psychomotor performance on feeding 50 g of isomaltulose
in milk based beverage to 24 healthy male adults indicated no effect on
cognitive performance (Dye et al., 2010).
8. Intended uses in food

6.3. Insulin response and fat oxidation Isomaltulose is intended for use in conventional foods as a nutritive
sweetener. The individual proposed food-uses and use-levels for
The hormone insulin plays a key role in the regulation of metabo- isomaltulose in the European Union (EU) are summarized in Table 4.
lism. Among others, it down-regulates high blood glucose levels by
“opening the door” for glucose uptake into cells. At the same time, it
8.1. Sports beverages: hypotonic – isotonic – hypertonic
promotes the utilization of carbohydrates and the storage of fat and
inhibits fat burning. High levels of insulin over a longer period of time
Many sports drinks with a pH value of ~3 currently on the market
are thought to contribute to obesity and the development of diabetes.
contain sucrose. That means the number of osmoactive particles
Isomaltulose with its lower effect on blood glucose levels and sub-
increases and the isotonic balance may be destroyed. Unlike sucrose,
sequent lower insulin release thus shows increased fat oxidation
isomaltulose is not easily hydrolyzed by acids, thus it is ideal for iso- or
demonstrated by measurements of the respiratory quotient (Arai
even hypotonic beverage concepts, as it helps to maintain the osmo-
et al., 2007). A study with overweight people showed an increase in
larity of the product.
fat oxidation of upto 28% (Kozianowski, 2007). König, Theis,
Isomaltulose displays a high stability against fermentation by most
Kozianowski, and Berg (2016) carried out similar study in male athletes
yeasts and bacteria. This can effectively be used for the production of
and reported that isomaltulose sustained blood glucose response while
fermented products e. g. probiotic yogurt to increase sweetness level
maintaining a higher rate of fat oxidation compared with maltodextrin,
with a non-fermentable functional bulk sweetener or in beer products to
thereby reducing the reliance on carbohydrate oxidation.
increase final extract, resulting in increased palate fullness, body and an
optimized sensorial profile (Beneo palatinit, 2009).
6.4. Effect on long-term parameters of blood glucose control

Table 4
Chronic feeding of adult male rats with diets of 62% isomaltulose The individual proposed food-uses and use-levels for isomaltulose in the European Union.
for 56 days indicated beneficial effects on postprandanial glucose [Source: ECR (2003)]
metabolism compared to sucrose feeding (Ang & Linn, 2014). Maeda
et al. (2013) carried out a study on healthy participants who were given Food category Proposed food-use Use-levels for
isomaltulose (%)
a solution containing 50 g of palatinose or sucrose for ingestion.
Palatinose appears to have a more favourable effect on glucose Beverages Diluted soft drinks 20
metabolism and protection of pancreatic islets as a result of less Energy drinks 5.5
hyperglycemic and hyperinsulinemic potency. Energy reduced soft 7
drinks
A human intervention study over 12 weeks suggests that the regular
Regular soft drinks 5.5
intake of a liquid formula with isomaltulose by persons with impaired Sports and isotonic drinks 7
glucose tolerance would have beneficial effects on metabolic-syndrome-
Cereal and cereal products Biscuits, sandwich-type 20
related parameters. The intake of an isomaltulose-based formula as part with filing
of breakfast suppressed postprandial hyperglycaemia indicated as 2-hr Cereal bars 10
plasma glucose levels after an oral glucose tolerance test (OGTT) and Coated ready to eat 30
increased serum-free fatty acid levels. Moreover, in viscerally obese breakfast cereals
persons, the visceral fat accumulation was decreased (p < 0.05) Miscellaneous Beverages Meal replacements, dry 15
(Oizumi, Daimon, & Jimbu, 2007). weight
Milk based milk 20
replacement
7. Nutritional equivalence to existing foods Dry weight 20

Sugar, preserves and Candy and chocolate bars 25

Ingested isomaltulose is hydrolyzed by the isomaltase-sucrase confectionery Energy tablets 97
complex in the intestinal mucosa to equal parts viz. glucose and

49
P.D. Sawale et al.
8.2. Instant powder products
Isomaltulose can be used to increase the disintegration of instant
drink tablets. With the help of the established sugar cube technology or
combined with a vacuum drying step, these products can be prepared
either as “swimmers” or “drowners”. In addition to its nutritional
properties this technology can be used to come up with new dosage
forms offering a “twist of convenience”.
The glass transition temperature (GTT) of isomaltulose, glucose and
fructose is 62 °C, 35 °C and 10 °C, respectively. As isomaltulose has
significantly higher GTT, this favours it during spraying or mechanical
exposure compared to glucose and fructose, as treatment of carbohy-
drates often develop amorphous parts during this process. Increased
amorphous parts leads to an increased hygroscopicity that affects the
product stability. Isomaltulose™ develops less amorphous parts so that
agglomerated isomaltulose™ powder will have a very low hygroscopi-
city with an excellent flowability. Water activity of isomaltulose™ and
sucrose are equal (at 23 °C). Isomaltulose™ can be used as a healthy
carrier for products enriched with other functional ingredients to
support added nutritional benefits (e.g. green tea extract, phytosterols,
vitamins, minerals, omega-3 fatty acids) (Beneo palatinit, 2009).
8.3. Nutritional bars, cereals, bakery, chocolate and chewing gum
Isomaltulose offers a very stable crystal structure and can be
perfectly applied as dry matter in cereal and nutritional bars, breakfast
cookies as well as in glazed or frosted cereals, ice cream or chewing
gum. Due to its extremely stable bound crystal water, isomaltulose can
further be applied in conching for chocolate production without any
alteration of a normal chocolate production process. Isomaltulose is
also ideal for pan coating and dragées production as it gives a low
hygroscopicity with a sufficient solubility for cost effective coating.
In all these applications, isomaltulose basically behaves like sugar
and can replace sugar completely. Recently, new healthier strawberry
spread was developed by replacing sucrose partially and totally. This
product preserved the original aromatic compounds in raw strawberry
(Peinado, Rosa, Heredia, Escriche, & Andrés, 2013).
8.4. Dairy products
In whole milk set yoghurt, the consistency parameters like yield
stress, complex viscosity were significantly increased (p < 0.01) by
addition of actilight (2–6%) together with isomaltulose (8%)
(Guggisberg, Piccinali, & Eberhard, 2010).
The consumption of Inslow (partially replacing dextrin in control
formula with 55.7% palatinose) at breakfast reduced postprandial
plasma glucose and insulin levels after lunch (Arai et al., 2007). In
ice-cream, sweetness and odour were successfully reduced by replacing
sucrose with isomaltulose (Methven et al., 2009).
8.5. Effect of feeding isomaltulose in food products to human subjects
The first clinical study revealed that the consumption of between-
meal snacks containing isomaltulose resulted in the lowest plaque index
and a decrease in the number of mutans streptococci in the saliva,
whereas sucrose induced a significantly greater deposition (Ooshima
et al., 1990).
Feeding liquid formula (Meiji Dairy Products, Tokyo, Japan),
prepared by partially replacing dextrin in control formula with 55.7%
isomaltulose to the human, suppressed hyperinsulinemia and fat
accumulation in adipose tissue and improved insulin sensitivity, while
breakfast (containing 1139.7 kJ of a test meal such as sandwiches and
orange fruit plus 1046 kJ of Inslow i.e. formulation containing of
isomaltulose) prevented metabolic syndrome and decreased blood
glucose due to postprandial fat oxidation was 50% higher after
Inslow loading than after control formula loading (Oizumi et al.,
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Food Bioscience 18 (2017) 46–52
2007). The assumption is that a high-GI (Glycemic index) diet
significantly increased serum insulin and glucose levels, thereby
promoting carbohydrate oxidation and suppressing fat oxidation.
However, carbohydrate and fat oxidation was reported to be similar
after ingestion of either a high- or a low-GI meal, although the insulin
response after the low-GI diet was lower.
No significant effects of isomaltulose were found on lipid metabo-
lism in healthy human volunteers after administration of isomaltulose
in tablets form (24 g/day) for a period of 10 day. The levels of LDL (Low
Density Lipoprotein), VLDL (Very Low Density Lipoprotein), HDL (High
Density Lipoprotein) and total cholesterol were not influenced whereas
triglycerides increased slightly, but no statistically significantly
(137 mg/dL), as compared to the pre- (102 mg/dL) and post-adminis-
tration levels (101 mg/dL). The triglyceride levels were, however,
within the normal range used in clinical routine diagnostics
(74–172 mg/dL) (Kashimura et al., 1996).
Single administration of isomaltulose at levels up to 1 g/kg body
weight to adult men or at a dose of 50 g to healthy and diabetic,
volunteers, did not result in any intestinal discomfort (Kawai et al.,
1989). In another study, the administration of isomaltulose tablets
(24 g/day) to healthy volunteers for 10 days did not induce changes in
faecal microflora, major changes in excrement water content and pH, or
symptoms of diarrhoea, flatulence or abdominal pain (Kashimura et al.,
1996). Isomaltulose has been reported to delay gastric emptying in a
human study of men and women in the age group of 20–23 years. This
delay provides prolonged satiety and helps patients with gastric surgery
avoid rapid transit of liquid food (Van Can, Ijzerman, van Loon,
Brouns, & Blaak, 2012).
The long term (12–36 week) intake of Isomaltose based liquid
formulae as a part of breakfast effectively keeping the patient with
metabolic syndrome under good lipid and glucose metabolism (Takeda
et al., 2015).
9. Regulatory status
Isomaltulose is a food or food ingredient (like sugar, starch or malto
dextrin). In more than 40 countries, the food status of isomaltulose™
has been confirmed by the authorities. It has been approved for use as
novel food ingredient in Europe and Australia. In the U.S., isomaltu-
lose™ has FDA (Food and Drug Administration) notified GRAS status.
The Japanese government legislated for Foods for Specified Health Use
(FOSHU) recommended isomaltulose as the functional components
since 1997 (Japanese Ministry of Health, 2015).
10. Future of isomaltulose
Research and development of novel isomaltulose fortified products
with physiologically functional properties is continued. The market for
isomaltulose is already substantial and continues to expand gradually.
However, some problems remain to be solved in the development of
isomaltulose. The first problem to be solved is that there is a need to
achieve continuous and efficient production of isomaltulose syrup and
to maintain a low cost with high-purity. Secondly, isomaltulose
supplemented food products with highly functional properties must
be developed.
With increasing consumer health consciousness and also increasing
awareness physiologically of functional foods, the future for products
containing isomaltulose seems to be very encouraging. Isomaltulose
may play an important role especially in reduction of lifestyle related
diseases in the near future, as well as the improvement of human
health.
11. Conclusion
Isomaltulose is a promising sucrose substitute which has not only
good physico-chemical properties but also promising health benefits as
P.D. Sawale et al.
compared to sucrose. With increasing consumer health consciousness,
the future for products containing isomaltulose seems to be very
encouraging. It is therefore necessary to develop different food and
dairy using palatinose/ isomaltulose in combination with or without
other sugars. Also there is a need for more clinical trials to know its
efficacy and bioavailability in various food including dairy products.
Statement
There is no conflict of interest.
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