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Palatinose™ - at a glance
| Chemical | - A carbohydrate, sugar, a disaccharide - Occurs naturally in honey - Generic name: Isomaltulose - Derived from sugar beet: Saccharose is converted into Palatinose™ by enzymatic rearrangement of the alpha-1,2-bond between the glucose- and the fructose unit of the disaccharide to an alpha-1,6-bond |
| Technical | - White, crystalline, readily soluble powder - Stable to hydrolysis in acidic drinks and thus helps to maintain stable osmolality in iso-, hyper-, and hypotonic beverages - Very low hygroscopicity - Resistant to fermentation by most of the microorganisms and lactobacilli present in foods, suitable for dairy products - As non-fermentable carbohydrate, it stabilises the food matrix against bacterial spoilage (anti-oxidative potential) |
| Sensorial | - Pure, mild, sugar-like sweetness - Approximately half the sweetening power of sucrose - Masking agent - No aftertaste |
| Nutritional | - Fully available and well tolerated - Providing 4 kcal/g - Consequently, blood sugar and insulin levels very low in comparison to high glycaemic carbohydrates / low glycaemic (GI of 32) - Provides prolonged and balanced energy - Promotes enhanced fat oxidation during physical activity i.e. better use of body fat storage and thus saving carbohydrate reserves for longer endurance - Toothfriendly, non-cariogenic - Energy supply in form of glucose supports mental and physical performance - The only known carbohydrate to be fully but slowly digestible and low glycaemic yet supplies the same amount of energy in the form of glucose as sucrose, but over a longer period of time - Numerous scientific studies prove the nutritional benefits |
| Applications | - Sport and energy as well as functional beverages - Toothfriendly confectionery - Meal replacers - Breakfast cereals, cereal and energy bars - Dairy drinks, yogurt drinks |
Further information about Palatinose™ can be found in the product brochure (PDF, 802.05 KB).
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