Sugar substitute
Isomaltulose - the smart energy source
Isomaltulose in the diet - slow energy & better Nutri-Score
The disaccharide Isomaltulose consists of glucose and fructose and is also known as a slow-release carbohydrate due to its physiological metabolic properties. It is obtained from sugar beet and is characterized by its slow but steady release of energy. Compared to conventional sugar, Isomaltulose has a lower glycemic index and supports a sustained energy supply without causing blood sugar spikes.
Advantages of Isomaltulose
An improved Nutri-Score is an important selling point for many food manufacturers. As Isomaltulose keeps blood sugar levels stable and reduces the sugar content of products, it can help to improve the Nutri-Score and appeal to health-conscious consumers.
Product | Item no. | Color | Unit |
|---|---|---|---|
Isomaltulose | 3465 | White crystalline / granular powder | 25 kg bags |
Possible uses of Isomaltulose
Isomaltulose is versatile and is particularly suitable for functional foods, sports nutrition and sugar-reduced products:
Sports & energy drinks: Consistent energy supply for better performance.
Protein& muesli bar: Supports a sustainable energy supply and promotes satiety.
Health products: Ideal for controlled carbohydrate intake.
Sugar-reduced baked goods & snacks: Perfect balance between taste and functional benefits.
Dairy products & ice cream: Provides a gentle, pleasant sweetness without strong blood sugar fluctuations.
Frequently asked questions about Isomaltulose
Here we provide you with answers to frequently asked questions:
Isomaltulose is a natural sugar that is obtained from sucrose (sugar beet) by enzymatic conversion.
Isomaltulose has around 50% of the sweetening power of household sugar and provides a mild, pleasant sweetness.
Due to its positive metabolic properties, Isomaltulose can improve the Nutri-Score, especially in combination with reduced sugar intake.
Isomaltulose releases glucose slowly, which leads to a more stable blood sugar reaction.
Yes, Isomaltulose can be combined with other sugar substitutes to achieve the desired sweetness and functionality.
Isomaltulose is well tolerated, but excessive intake should be avoided to prevent digestive problems.
Yes, Isomaltulose is heat-stable and is ideal for baked goods and heated products.
Isomalt is a sugar alcohol that is mainly used in the confectionery industry as a sugar substitute, while Isomaltulose is a slowly digestible sugar that provides a steady release of energy. Both have different applications and metabolic properties.
Isomaltulose the perfect choice for food manufacturers looking for a healthier, functional source of sugar. With its positive effects on blood sugar levels, energy supply and Nutri-Score, it is ideal for a wide range of applications.
Get in touch with us!
Would you like to find out more about our products and how they can be used to improve nutritional values or do you have questions about their use in your products? Contact us directly for an individual consultation!
Phone +49 8157/9092499 or aquapharm
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