Isomaltulose (Palatinose) – An emerging carbohydrate

Abstract

Addition of sweetening agents, particularly carbohydrates has been the common approach to enhance food taste. Sucrose is an extensively used since ages. However, sucrose consumption is associated with raising health concerns in the consumers of modern world. As a result, food researchers are looking for alternative sweeteners 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.