Title: Alternative Sweeteners

Isomaltulose 415
Figure 2 Isosweet aqueous solutions of Palatinose ® and sucrose at 20°C.
The clarified solution from the fermenter is concentrated by evaporation
and is then crystallized in two stages. The first crop is obtained by evaporation
and the second by cooling. The crystals are dissolved in demineralized water and
recrystallized. Isomaltulose crystallizes as a monohydrate.
The typical analysis of food-grade isomaltulose is given in Table 1.
III. SENSORY PROPERTIES
The sweetness quality of isomaltulose is similar to sucrose. It is perceived
quickly, it is refreshing and heavy without any aftertaste. Its sweetening power
in comparison to a 10% sucrose solution is 0.48, but there is an increase in sweetening
power as the concentration is increased, as seen in Fig. 2 (10).
Isomaltulose is reported to mask the off-flavors of some intense sweeteners
(11).
IV. PHYSICAL AND CHEMICAL PROPERTIES
A. Physical Properties
The appearance of isomaltulose, a white crystalline material, is similar to that of
sucrose. Its melting point (123–124°C) is lower than that of sucrose (190°C). It