Low GI Carbohydrate

Low glycemic response, prolonged energy supply and toothfriendliness open up new opportunities in the wellness and functional arena of food and drinks.

Palatinit, supplier of Isomalt, the number one sugar replacer in sugar-free candies, has announced the introduction of a new carbohydrate: Palatinose (isomaltulose), which offers a range of nutritional advantages to the food and drink industry.

Palatinose is a pure, white, crystalline, sweet carbohydrate derived from the natural source of sucrose. It can be found in e.g. honey and sugar cane extract and was discovered by the R&D Department of Südzucker in 1957. The generic name of this sucrose-isomer is isomaltulose (chemical name: 6-0-α-D-glucopyranosyl-D-fructose). Palatinose is made from sucrose by enzymatic rearrangement of the alpha 1,2 linkage between glucose and fructose to an alpha 1,6 linkage, still combining the glucose and the fructose molecule. Thus, sucrose becomes Palatinose.

The difference in the molecular linkage between sucrose and Palatinose makes Palatinose more stable than sucrose with respect to pH-induced hydrolysis and enzymatic splitting in the mouth or in the intestine, resulting in physiological and technological benefits as described below.

Palatinose is produced in Offstein, Germany at a production site of PALATINIT, a subsidiary of Südzucker AG, Europe’s largest sugar manufacturer. PALATINIT produces Palatinose on an industrial scale.

Physiology
Palatinose is fully digested and absorbed in the small intestine as are glucose and fructose therefore providing the same total energy as most other sugars (4 kcal/g). Most interesting is that although hydrolysis and absorption is complete, it is much slower in comparison to sucrose. This leads to a lower increase of blood glucose and insulin level compared to glucose or sucrose. The resulting glycaemic index of Palatinose is only 32, making it a very low glycemic carbohydrate.

In consequence, the energy of Palatinose appears in the blood more slowly and with an extended duration, which is reflected by a curve that is lower but longer than that of sucrose, glucose or highly digestible starches.

For muscles and brain this means a constant stream of energy over a longer period of time compared to quickly absorbed carbohydrates. Furthermore, the curve of Palatinose does not show the possible overreaction of the blood glucose below baseline known from instantaneously available carbohydrates, e.g. sucrose and maltodextrins.

Another consequence of the more stable glucose-fructose linkage compared to sucrose is that Palatinose is hardly fermented by oral microbes and can even inhibit the formation of insoluble glucans. pH-telemetry tests confirmed the non-cariogenicity of Palatinose – thus it is an ideal alternative to sucrose, glucose, maltodextrin, and other highly digestible and highly fermentable carbohydrates.

Sensory Profile
Taste and appearance of Palatinose are similar to sucrose providing a natural sweet perception without any aftertaste. Its sweetening power, in comparison to a 10% sucrose solution, is about 45% – increasing in sweetening power as the concentration is increased.

Palatinose displays a mild sweetness providing volume and “body” of a food or beverage. Depending on the application, a combination of Palatinose with other carbohydrates or high intensive sweeteners can result in an improved sweetness, taste and texture of the final product. In combination with other functional ingredients such as omega-3-fatty acids, soy and others, a masking effect on taste and odour of those ingredients can be observed.

Technological Applicability
Palatinose is not hygroscopic and the powder has an excellent flowability. Therefore it is an ideal ingredient e.g. for instant beverages. Moreover, as Palatinose is not fermented by environmental microbes and lactobacilli it can be used as an infermentable carbohydrate e.g. in dairy applications.

The shelf life of Palatinose is comparable to that of sucrose. Palatinose should be stored under dry conditions and at moderate temperatures.
Overall, the physico-chemical properties of Palatinose permit the substitution of sucrose or fructose in most foods and beverages.

Palatinit has been granted approval for Palatinose for use in the EU in all foods according to the commission decision of July 25th. In the USA Palatinose has GRAS status.

Conclusion
As low glycemic food is expected to be one of the most profitable hotspots in the near future, Palatinose seems to be the ideal substance for a ‘healthy and better’ energy supply.

Palatinose may replace the ‘sweetener part’ in a product or can be combined with other carbohydrates to provide a product with nutritional benefits; either to make it toothfriendly, to prolong its glucose and energy release and/or to provide a low glycemic property.

Looking at technological properties and considering the nutritional benefits, Palatinose allows development of wellness and functional drinks, be it in instant formulas or as ready-to-drink beverages. But sports drinks that aim at extending and completing their energy supply from ‘fast and instantaneously available’ to ‘slow release’ carbohydrates can also benefit from this new ingredient. For the convenient and on-the-go-breakfast new energy and cereal bars or dairy drinks can be developed, as well as instant tea and coffee specialties seeking a wellness positioning.

www.palatinit.com