Isomaltulose

Isomaltulose is a slowly digested carbohydrate (disaccharide) found as a natural component of honey and sugar cane. It is exclusively made from sugar beets and prepared into a white crystalline powder. It imparts a sweet taste, but is 50% less sweet than sucrose (table sugar). It is a tooth-friendly and low glycemic sweetener, meaning that it does not increase blood sugar as much as glucose or starch after consumption.1-3

References

  1. US Food and Drug Administration. Guidance for Industry A Food Labeling Guide (14. Appendix F Calculate the Percent Daily Value for the Appropriate Nutrients). US Department of Health and Human Services. 2013 January. http//www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm064928. Accessed in July 2015
  2. Bantle JP. Is fructose the optimal low glycemic index sweetener? Nestle Nutr Workshop Ser Clin Perform Programme. 2006;1183-91; discussion 92-5. PMID 16820733.
  3. Glycemic Index, Nutrition and Healthy Eating, Mayo Clinic. http//www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/glycemic-index-diet/art-20048478 Accessed in July 2015.