Bulk Isomaltulose

Bulk Isomaltulose Manufacturer and Supplier

Bulk Isomaltulose, is a natural functional oligosaccharide obtained by isomerization of sucrose. It appears as white crystals, is odorless, and has a pure, mild sweetness, approximately 42% that of sucrose. Its taste is similar to sucrose without any unpleasant aftertaste. As a reducing sugar, it can be slowly hydrolyzed by enzymes in the intestines and absorbed and utilized by the body. It has minimal impact on blood sugar, is less likely to cause tooth decay, and offers advantages such as low glycemic index and oral health. It is widely used in functional foods, sports nutrition, and healthy sweeteners, and is a safe and promising high-quality sugar substitute.

COA on Isomaltulose 

Physical Properties

1. Digestion and Absorption

Isomaltulose is not broken down by saliva, gastric acid, or pancreatic secretions; instead, it is absorbed in the small intestine after being enzymatically converted into glucose and fructose.

2. Inhibition of Fat Accumulation

Since isomaltulose does not trigger insulin secretion during digestion and absorption, it does not activate lipoprotein lipase (LPL) activity. This means that the presence of isomaltulose hinders the uptake of fat into adipose tissue.

3. Non-cariogenic

Oral microorganisms responsible for tooth decay cannot utilize isomaltulose, nor does it produce insoluble glucans; consequently, it does not promote plaque formation, thereby preventing issues such as dental caries and periodontal disease. Thus, isomaltulose is not only non-cariogenic itself but also helps inhibit tooth decay caused by sucrose.

4. Does Not Cause Diarrhea

Isomaltulose is digested and absorbed slowly in the body and is completely broken down and assimilated in the small intestine, so it does not cause diarrhea. Human clinical trials have shown that even a single intake of up to 80 grams of isomaltulose produces no diarrheal effect. This distinguishes it sharply from common sugar alcohols, making it a safe sweetener widely used in various candies, beverages, and food products.

5. Low Caloric

As the digestion and absorption process of isomaltulose is similar to that of sucrose, its caloric value is approximately 4 kcal/g.

Processing Characteristics

1. Excellent taste

The taste of isomaltulose is very similar to sucrose, milder and more delicate. There is no unpleasant taste during or after consumption, and its sweetness is approximately 42% that of sucrose.

2. Humidity stability

It has only very low hygroscopicity, so it is free-flowing in instant powders, which can be easily made into drinks or other types of products due to its low risk of clumping.

3. viscosity

The viscosity of isomaltulose is almost the same as that of sucrose

4. Solubility

At low temperatures, the solubility of isomaltulose is only about half that of sucrose, and when the temperature rises, it is close to that of sucrose.

5. Acid stability

Use isomaltulose, add 1.5% to 15% citric acid, mix, keep warm and store, no invert sugar is produced for 22 days. These properties indicate that isomaltulose is more stable than sucrose as a sweetener for foods containing organic acids or vitamin C. For example, in sports drinks, isotonicity (osmotic pressure equal to the osmotic pressure of fluids in the body) can be maintained during storage during the shelf life of the drink.

Application Direction

(1) Low-sugar tooth-protecting foods

There are more and more low-sugar foods on the market, including oligosaccharides such as xylitol and maltitol, as well as natural sweeteners such as steviol glycosides. Compared with other sugar alcohols, isomalt has lower hygroscopicity. It has basically no hygroscopicity at 25°C and 70% humidity, which is beneficial to improving the storage stability of the product. It also has a flavor similar to sucrose, which helps release other aroma substances and flavors. If the sweetness is not enough, you can mix it with other high-intensity sweeteners in proportion.

Bulk Isomaltulose powder cannot be used by microorganisms that cause tooth decay in the oral cavity, so insoluble polydextrose will not be produced. Not only does it not cause tooth decay, it also inhibits tooth decay caused by sucrose. Using isomaltulose to make sugar-free chewing gum has a certain protective effect on teeth.

(2) Diet food

According to the latest research report, the mechanism of obesity is that LPL in human adipose tissue is activated by insulin, which rapidly absorbs neutral fat into adipose tissue. Because isomaltulose will not cause the secretion of insulin after being digested and absorbed, it will not cause the activation of LPL activity. Therefore, the presence of isomaltulose makes it difficult for oil to be absorbed into adipose tissue.

Utilizing the properties of isomaltulose to inhibit fat accumulation and promote fat oxidation and decomposition, isomaltulose can be used as one of the raw materials and paired with some healthy and slimming plant extracts to develop a very healthy and beneficial product. Slimming food.

(3) Food for diabetics

Because isomaltulose is slowly and evenly absorbed by the body within 6 hours, the blood sugar level and insulin concentration will not rise rapidly, and will not affect the stability of body functions and mental state; and because there is always a supply of energy, diabetes will not occur Hypoglycemia is a common phenomenon in people. Therefore, isomaltulose is often made into food for patients with diabetes and hyperglycemia.

(4) Brain-boosting food

In recent years, foreign experts and scholars, especially Japanese experts and scholars, have discovered through research and testing using Kepelin psychological tests, human brain nerve electromagnetic waves and other methods that the brain's concentration time is much longer after consuming isomaltulose than after consuming isomaltulose. Sucrose has a much stronger soothing effect on mental stress than eating sucrose. This feature makes it particularly useful for people who need to concentrate for long periods of time, and is especially suitable for students.

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