Palatinose™ - at a glance Classification A carbohydrate, sugar, disaccharide Occurs naturally in Generic name: Isomaltulose Derived from sugar beet: Sucrose is converted into Palatinose™ by enzymatic rearrangement of the alpha-1,2-bond between the glucose- and the fructose unit of the disaccharide to an Technical White, crystalline, soluble powder Stable to hydrolysis in acidic drinks and thus helps to maintain osmolality in iso-, hyper-, and hypotonic beverages Very low hygroscopicity Resistant to fermentation by most of the microorganisms and lactobacilli present in foods, suitable for dairy products As non-fermentable carbohydrate, it stabilises the food matrix against bacterial spoilage (anti-oxidative potential) Sensorial Pure, mild, sugar-like sweetness Approximately half the sweetening power of sucrose Masking agent No aftertaste Nutritional Fully available and well tolerated Providing 4 kcal/g Blood sugar and insulin levels low in comparison to high glycaemic carbohydrates / low glycaemic (GI of 32) Provides prolonged and balanced energy Promotes enhanced fat oxidation during physical activity i.e. better use of body fat storage and thus saving carbohydrate reserves for longer endurance Toothfriendly, non-cariogenic Energy supply in form of glucose supports mental and physical performance The only known carbohydrate to be fully but slowly digestible and low glycaemic yet supplies the same amount of energy in the form of glucose as sucrose, but over a longer period of time Numerous scientific studies prove the nutritional benefits Applications Sport and energy as well as functional beverages Toothfriendly confectionery Meal replacers Breakfast cereals, cereal and energy bars Dairy drinks, yogurt drinks
Palatinose™ - at a glance Classification A carbohydrate, sugar, disaccharide Occurs naturally in Generic name: Isomaltulose Derived from sugar beet: Sucrose is converted into Palatinose™ by enzymatic rearrangement of the alpha-1,2-bond between the glucose- and the fructose unit of the disaccharide to an Technical White, crystalline, soluble powder Stable to hydrolysis in acidic drinks and thus helps to maintain osmolality in iso-, hyper-, and hypotonic beverages Very low hygroscopicity Resistant to fermentation by most of the microorganisms and lactobacilli present in foods, suitable for dairy products As non-fermentable carbohydrate, it stabilises the food matrix against bacterial spoilage (anti-oxidative potential) Sensorial Pure, mild, sugar-like sweetness Approximately half the sweetening power of sucrose Masking agent No aftertaste Nutritional Fully available and well tolerated Providing 4 kcal/g Blood sugar and insulin levels low in comparison to high glycaemic carbohydrates / low glycaemic (GI of 32) Provides prolonged and balanced energy Promotes enhanced fat oxidation during physical activity i.e. better use of body fat storage and thus saving carbohydrate reserves for longer endurance Toothfriendly, non-cariogenic Energy supply in form of glucose supports mental and physical performance The only known carbohydrate to be fully but slowly digestible and low glycaemic yet supplies the same amount of energy in the form of glucose as sucrose, but over a longer period of time Numerous scientific studies prove the nutritional benefits Applications Sport and energy as well as functional beverages Toothfriendly confectionery Meal replacers Breakfast cereals, cereal and energy bars Dairy drinks, yogurt drinks
BENEO_OnePager_Palatinose_TM__2012.docx