Definition:

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SWEETEST®Isomaltulose Health Benefits:

SWEETEST®Isomaltulose, also known as Palatinose, is an isomer of sucrose. It consists of α-D-glucose and β-D-fructose linked by an α-1,6-glycosidic bond; sucrose features an α-1,2-glycosidic bond. This naturally occurring functional disaccharide is widely used in food and health products thanks to its low glycaemic index, low calorie content and pure taste.

■ Source

SWEETEST®Isomaltulose occurs in extremely low concentrations in nature and is primarily present in certain natural ingredients. Honey is the most significant natural carrier, typically containing between 0.5% and 1.0%. However, sugarcane juice and beet juice contain only trace amounts, making industrial-scale production via natural extraction impractical. Certain fruits, such as pineapple and banana, may produce minute quantities during ripening, but these are not worth extracting. Due to the scarcity of natural sources, almost all isomaltulose is synthesised artificially. Sucrose is the main raw material and undergoes conversion via enzymatic isomerisation. This method offers advantages including high efficiency, minimal by-products and controllable costs, making it the prevailing production approach.

Particularities of SWEETEST®Isomaltulose:

Product Specifications:

SWEETEST®Isomaltulose is available in the following specification and contents:

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☑ SWEETEST®Isomaltulose crystalline powder 98%

Product quality standards:

● GB 1886.182, Food grade, In-house

▶ Regulating blood sugar

▶ Weight management

SWEETEST®Isomaltulose Applications:

The primary application domain for SWEETEST®Isomaltulose is food, spanning multiple categories including beverages, confectionery, and baked goods. Its core function is to reduce sugar content and caloric load while preserving the perception of sweetness, thereby enhancing its health attributes. It exhibits strong stability in neutral or weakly acidic environments and resists hydrolysis during high-temperature sterilisation processes (such as UHT pasteurisation), thereby maintaining the flavour integrity of beverages. Its low-calorie profile aligns with sugar-free labelling requirements and it does not affect the colour or mouthfeel of beverages. It also exhibits good compatibility with acidulants such as citric acid.

In confectionery and chocolate applications, it is less susceptible to fermentation by oral bacteria that cause tooth decay, enabling 'anti-caries' claims. Being low-calorie and non-hyperglycaemic, it is suitable for diabetics and individuals managing their weight. Its crystalline nature improves the texture and shelf life of confectionery while preventing moisture absorption and clumping (it exhibits lower hygroscopicity than sucrose). In baked goods, it minimises Maillard reactions, reducing the formation of potentially harmful compounds such as acrylamide during baking and thus enhancing food safety. Its high thermal stability prevents flavour deterioration from ingredient decomposition. Its low hygroscopicity extends the shelf life of baked goods by preventing softening and deterioration. Isomaltose is highly compatible with the buttery flavour of dairy fats, preserving natural milkiness. Its low glycaemic properties make it ideal for specialised dairy products for diabetics. When used in ice cream, it improves the structure of ice crystals for a smoother texture while reducing calorie content.

SWEETEST®Isomaltulose's metabolic properties and functional advantages make it a key ingredient in dietary supplements, particularly suited for products targeting niche needs such as blood sugar control, weight management, and gut health. Applications for blood sugar control/diabetes-specific supplements include energy-boosting powders, meal replacement bars, and blood sugar-friendly nutrient supplements. Metabolism is insulin-independent with a low glycaemic index, providing gentle energy support for diabetics while avoiding blood sugar fluctuations. Its taste profile closely resembles sucrose, enhancing supplement palatability and improving patient compliance. In weight management supplements, it reduces overall caloric intake. Slow absorption prolongs satiety, aids appetite control, and supports weight management. In gut health supplements, incomplete small intestinal absorption allows unabsorbed portions to serve as fermentation substrates for beneficial gut bacteria (Bifidobacteria, Lactobacillus), promoting proliferation and optimising gut microbiota composition. Synergises with probiotics and dietary fibre to enhance gut health outcomes. Isomaltulose meets the metabolic requirements of individuals with special medical needs. Its low glycaemic index and low-calorie properties align with disease management objectives. Possessing high stability, it is compatible with other formulation components such as proteins, vitamins, and minerals without impairing nutrient absorption.

In addition to its use in food and dietary supplements, isomaltulose has cross-sector applications in pharmaceuticals, pet nutrition and cosmetics thanks to its unique properties. In the pharmaceutical industry, its mild taste and neutral flavour profile enhance the palatability of bitter medications, such as antibiotics and traditional Chinese medicine formulations, making it particularly suitable for paediatric and geriatric patients. Its low glycemic index and minimal caloric content make it ideal for formulations targeting diabetic patients, and its strong chemical stability ensures good compatibility with active pharmaceutical ingredients without compromising efficacy. In pet nutrition, its low-calorie content helps prevent obesity, making it ideal for small breeds and senior pets. Its non-cariogenic properties make it well-suited to dental care products, reducing the risk of oral disease, while its beneficial effect on gut microbiota improves digestive function.

With a glycemic index (GI) value of just 32, SWEETEST®Isomaltulose is significantly lower than sucrose (GI=65) and glucose (GI=100). This is because it requires slow hydrolysis by specific α-glucosidase enzymes in the gut, resulting in an absorption rate of one-third that of sucrose. Consequently, it avoids causing abrupt fluctuations in blood glucose levels, thereby preventing the blood sugar 'rollercoaster' effect. Its metabolic process does not require insulin mediation and it can be utilised directly by human cells. This makes it a suitable alternative sweetener for diabetic patients, helping to stabilise blood sugar levels and control dietary sugar intake while satisfying the desire for sweetness. The slow absorption rate provides a sustained energy supply, reducing post-meal hunger pangs and indirectly helping to control overall food intake. It also provides additional support for long-term blood sugar management.

SWEETEST®Isomaltulose contains just 1.6 kcal per gram, which is only 40% of the caloric value of sucrose (4 kcal/g). Consuming it does not lead to excess calories, and its low digestive absorption efficiency means unabsorbed portions pass through the intestines, reducing actual calorie intake further. As a substitute for sucrose, it is widely used in low-sugar, low-fat foods such as sugar-free beverages, meal replacement products and baked goods. It reduces the caloric burden of added sugars without compromising taste, thereby supporting weight management and obesity prevention.

▶ Oral health

Cariogenic microorganisms in the mouth, such as Streptococcus mutans, are unable to ferment SWEETEST®Isomaltulose to produce acidic substances. These acids are key in eroding tooth enamel and causing dental caries. Consequently, isomaltulose does not create conditions conducive to caries development, thereby reducing the risk of tooth decay. Compared to sucrose, isomaltulose is more favourable to oral microbiota and can be used as a replacement for sucrose in products such as children's sweets, toothpaste and mouthwash. It is particularly suitable for high-risk groups such as children, as it balances sweetness requirements with oral health.

■ Physical and chemical properties

SWEETEST®Isomaltulose is a white, odourless, crystalline powder with a mild sweetness and a refreshing taste, free from the cloying stickiness of sucrose. It dissolves readily in water, but not so well in organic solvents such as ethanol and diethyl ether. In crystalline form, it is highly stable and remains so when stored at room temperature. Its melting point is approximately 122-124°C, and it decomposes gradually when heated above 180°C. Its sweetness profile resembles that of sucrose. Its hygroscopicity is significantly lower than that of sucrose and glucose, and it absorbs moisture poorly in environments below 80% relative humidity. This makes it suitable for producing dry foods. Its sweetness intensity is 42% that of sucrose. It is stable under neutral or weakly acidic conditions (pH 3-7) and resistant to hydrolysis when heated. As it contains no free aldehyde or ketone groups in its molecular structure, it is a non-reducing disaccharide that does not react with Fehling's reagent and is less susceptible to Maillard reactions. This preserves colour stability in food products effectively, making it particularly suitable for items processed at high temperatures, such as baked goods and confectionery.

■ Production technology characteristics

Current industrial production of SWEETEST®Isomaltulose primarily employs an enzymatic isomerisation process involving the following core steps: pretreatment of the raw material, an enzymatic reaction, separation and purification, crystallisation and drying. Food-grade sucrose with a purity of at least 99.5% is selected as the raw material. This is dissolved in deionised water to form a sucrose solution with a concentration of 3-50%. Mechanical impurities are then removed via plate-and-frame filtration. Heavy metal ions, colourants and free acids are then adsorbed and removed using ion exchange resin to ensure the purity and stability of the solution. The core catalyst, α-glucosyltransferase, exhibits high specificity, catalysing the conversion of sucrose's α-1,2-glycosidic bond to an α-1,6-glycosidic bond solely, yielding isomaltulose.

Once the reaction has finished, the enzyme is inactivated by heating or adjusting the pH to stop the reaction and prevent the build-up of by-products. Activated carbon is then added to the reaction mixture, which is stirred at 6-70°C for 3-60 minutes to absorb and remove colourants and some organic impurities. The activated carbon is then removed by filtration. The decolourised solution is passed through a mixed bed of cation and anion exchange resins to remove residual electrolytes, trace colourants and by-products, yielding a high-purity crude isomaltulose solution. Using vacuum concentration at a lower temperature (5-60°C), the crude solution is reduced to a syrup with a concentration of 7-80%, thereby mitigating subsequent crystallisation challenges. The concentrated syrup is transferred to crystallisation vessels, isomaltulose seed crystals are introduced, and the cooling and stirring rates are controlled.

Crystallisation then proceeds for 12-24 hours to achieve complete isomaltulose crystallisation. The crystals are then separated from the mother liquor using centrifugal separation equipment. The mother liquor is recycled for re-concentration and recrystallisation.The mother liquor is recycled for re-concentration and recrystallisation to enhance the utilisation of raw materials. The separated crystals are placed in a vacuum drying oven and dried at 50-60°C until the moisture content is ≤0.5%. The crystals are then screened through a vibrating sieve to produce isomaltulose products of different particle sizes. Finally, the products are packaged and stored.

▶ Gut health

SWEETEST®Isomaltulose is incompletely absorbed in the small intestine. The unabsorbed portion proceeds to the large intestine, where it is selectively utilised by beneficial gut bacteria, such as bifidobacteria and lactobacilli. This process promotes the growth of beneficial bacteria while inhibiting the growth of harmful bacteria, thereby helping to optimise the structure of the gut microbiota. During this process, these beneficial bacteria produce short-chain fatty acids such as acetate, propionate and butyrate. These fatty acids provide energy to intestinal epithelial cells, thereby strengthening intestinal barrier function and reducing the risk of inflammation. They also promote intestinal motility, alleviating constipation.