The study reports that by choosing Palatinose instead of high glycaemic carbohydrates (e.g. sucrose, glucose syrups or maltodextrin) blood glucose, insulin levels and fat utilisation are beneficially affected. The partial or complete substitution of high glycaemic carbohydrates with Palatinose not only reduces the body’s blood glucose and insulin responses to food and drink but also enhances fat utilisation following a meal.
