By Rajburi Sugar Co., Ltd.
Key ingredient: Isomaltulose
Isomaltulose differs from sucrose in the binding site of two sugars, isomaltulose is formed by binding of position-1 carbon of glucose to position-6 carbon of fructose.
Isomaltulose It is a sweetener of natural origin: found in honey
Made from sugarcanes
Tastes (i.e. volume and palatability) similar to sucrose
Isomaltulose Is classified as a food in Japan. Has been used as raw material for specific health-promoting foods approved by the Ministry of health, Labour and Welfare under Japanese law since 2002. Obtained novel foods approval by European Commission in 2003. Obtained novel foods approval from Food Standards Australia New Zealand (FSANZ) in 2007. Obtained GRAS from US FDA
Technical Overview Sweetness
Sucrose x 2
Solubility in Water
29% at 20oC
Similar to Sucrose
Low Glycemic Index
Palatyneâ€™s glucose-fructose bond is relatively stable, resulting in slow carbohydrate digestion and absorption Palatyne helps reduce blood glucose fluctuations (GI = 38)
Benefits of low GI food category • Reduces risk of coronary heart disease, diabetes and related illnesses. (Fujiwara T. et al., 2007) • Helps in weight control because reduces hunger (no overshooting of insulin) – glucose from Palatyne is constantly released for longer duration
Helps prolong energy supply to the muscles and the brain.
Improves brain function Isomaltulose – similar to sucrose, changes into blood glucose after ingestion and are utilized as the energy source for the brain. EEG analysis was used by Nagai et al. (2003) to estimate emotion in human: (1) after taking sugar and (2) after taking palatinose. Palatinose significantly increased the generation of α1 waves as compared with sucrose at 150 min after the administration, when the glucose supply to the brain was already past the peak level. “Palatinose maintains a long-lasting concentration” (claimed by Shin Mitsui Sugar)
Promotes the use of fat as a source of energy â€˘ Low glycemic/low insulinemic diets promote mobilisation of fat as a source of energy, thus improves metabolic fat oxidation compared to other carbohydrates. (Konig D. et al. 2012) â€˘ Improved fat burning during sports activity (proportion of energy supplied by fat was 25% higher for Isomaltulose than high glycemic sugar) (Palatinitâ€™s research, FiE 2007; Achten J. et al. 2007)
Tooth-friendly: Non-cariogenic health claim (Ooshima, 1983) • Streptococcus mutans (Plaque bacteria) implicated in the development of dental caries cannot breakdown isomaltulose to create acids that cause dental caries • US FDA has authorised a dental health claim for isomaltulose since 2007 “Non-cariogenic” “Does not promote tooth decay” “May reduce the risk of dental caries”
Palatyneâ€™s benefits Low GI food category (glycemic index = 38) Prolongs energy supply Improves brain function (promotes alpha brainwave) Promotes the use of fat as a source of energy
Products in the international market Functional beverages, sports and energy drinks.
Palatyne as functional ingredient Food category Beverages
Functional beverages, sport drinks, soft drinks, juices, teas etc. Various cakes and biscuits
Chocolate, hard candies etc.
Use to replace sugar in cooking on stove