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PALATINOSEô - a new innovative carbohydrate What is PALATINOSEô? Palatinoseô is a new innovative carbohydrate. While providing the glucose-based energy to the body in a prolonged, slow and low glycemic way, it is fully available and is toothfriendly. It further supports the body in burning fat. This ingredient profile enables the development of products for a healthy lifestyle. More detailed information is given below. PALATINOSEô (generic name: isomaltulose) was approved for use as a novel food/novel food ingredient in the EU in 2005 1 . In the U.S. Palatinoseô is GRAS (GRAS notification # 184 accepted by FDA in March 2006). The food status was confirmed by many other countries worldwide. PALATINOSEô ñ nutritional/physiological properties Isomaltuloseís nutritional and physiological properties differ distinctly from those of sugar, as a result of this -1,6-linkage: The enzymes in the small intestine split isomaltulose down about 4 to 5 times more slowly than sucrose, as demonstrated by enzyme kinetic studies. This means that a smaller amount of glucose and fructose from isomaltulose is absorbed into the blood per time unit, compared to the more rapid rate at which the monosaccharides from sucrose or cooked starches are absorbed. Furthermore, this absorption does not only take place in the upper parts of the small intestine (as is the case for quickly absorbed sugars), but along the entire small intestine. This means that isomaltulose still supplies glucose as energy for the body at a time when sucrose has already been digested and would no longer supply energy. The overall digestion in the small intestine is virtually complete, as demonstrated by recovery studies. Complete absorption in the small intestine means that isomaltulose provides the same amount of calories as all digestible carbohydrates (sugars and starches 4 kcal/g) and is equally well tolerated (as no significant amount reaches the large intestine no gastrointestinal distress occurs). The slow but complete hydrolysis and absorption leads to a low blood glucose response (Glycemic Index = 32) and a low insulinemic response (Insulinemic Index = 30). This provides a tool for food manufacturers to prepare low glycemic food products (e.g. beverages etc) that help the consumers in their food choice to achieve a lower insulin day-profile which is desirable as explained in the following: The hormone insulin has many functions in the body, e.g. it down-regulates high blood glucose levels by ìopening the doorî for cellular glucose uptake. At the same time insulin promotes fat storage and inhibits fat burning. High levels of insulin over a long period of time are discussed to contribute to obesity and the development of diabetes. Consistent with the lower insulin response after intake of isomaltulose, it was demonstrated that fat oxidation was increased (measurements of the respiratory quotient). This may have an effect on body fat. 0 30 60 90 120 -1 BENEO GmbH68165 MannheimGermanywww.BENEO-Group.comGeneral Management: Hildegard BauerDr. Matthias MoserYves Servotte Court of Registration: County Court MannheimNo. HRB 701800VAT Identification Number DE 253 691 060Bank Details: Deutsche Bank AG Mannheim Acc. 40651200 Bank Code 670 700 10SWIFT: DEUT DE SMIBAN DE94 6707 0010 0040 6512 00 Plasma glucose change (mmol/L) 5 4 3 2 1 0 -2 Time (min) Sucrose Palatinoseô Blood glucose curves of Palatinoseô or sucrose (50g) determined in 10 healthy volunteers at the Sydney Universityís Glycaemic Index Research Service (2002), (mean±SD). 1 Commission Decision 2005/581/EC of 25 July 2005 authorising the placing on the market of isomaltulose as a novel food or novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document number C(2005) 2776). OJ L 199, 29.7.2005, p. 90ñ91.
Isomaltulose is tooth friendly, unlike starches or other sugars. Isomaltulose is not used by the oral micro flora as a nutrient source. Therefore no significant amount of harmful acids that lead to cariogenic lesions are produced from isomaltulose, as demonstrated in vivo by pH-telemetry tests. PALATINOSEô as an ingredient in food production Isomaltulose is derived from sugar (sucrose) by enzymatic conversion of the 1,2-linkage of glucose and fructose into the more stable -1,6-bond. A commercial process was developed by S‹DZUCKER. Isomaltulose is a carbohydrate providing 4 kcal/g. It has a natural sugar-like taste with a mild sweetness that is about half that of sucrose. 2 It is used to replace sucrose in recipes but it is used for other nutritional reasons as well (e.g. in sports drinks for longer energy supply). Because of its low hygroscopicity and good flowability it is used in powder applications (e.g. instant powder drink applications), its high stability under acidic conditions is important in liquid applications. The main area of application is in drinks. Other categories of use are, e.g. cereals and cereal products, milk-based products, confectionery/baked goods etc. Products with Palatinoseô contribute to a healthy lifestyle. Contact: Anke Sentko Vice President Regulatory Affairs & Nutrition Communication BENEO Group ORAFTI-PALATINIT-REMY Phone +49 621 421 144 Fax +49 621 421 165 Mobil +49160905820008 anke.sentko@beneo-group.com 2 Being half as sweet as sugar does not result in higher uses compared to sucrose but in less sweet products. Double the amount does not lead to the same sweetness of sugar! To use the simple model of a candy of 3 gram: Doubling the amount of isomaltulose means doubling the size and weight of the candy and it still would not be as sweet as a sucrose candy. BENEO GmbH68165 MannheimGermanywww.BENEO-Group.comGeneral Management: Hildegard BauerDr. Matthias MoserYves Servotte Court of Registration: County Court MannheimNo. HRB 701800VAT Identification Number DE 253 691 060Bank Details: Deutsche Bank AG Mannheim Acc. 40651200 Bank Code 670 700 10SWIFT: DEUT DE SMIBAN DE94 6707 0010 0040 6512 00
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Comision Federal de la mejora regul
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Subject: MEXICO - Comments on PROY
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Item of PROY‐ NOM‐051 A.3.1 & A
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Annex 1.1: Ziesenitz, S.C.; 1996;
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Volume 61 Supplement 1 December 200
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Volume 61, Supplement 1, December 2
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S1 S5 S19 S40 S75 S100 S112 S122 S1
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FAO/WHO Scientific Update on carboh
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cardiovascular diseases and cancer)
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REVIEW Carbohydrate terminology and
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Table 2 Energy and macronutrient in
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are inulin and fructo oligosacchari
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Table 3 Principal physiological pro
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National Academy of Sciences in 200
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product contained X25% whole grain
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Henderson L, Gregory J, Swan G (200
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REVIEW Nutritional characterization
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Table 1 Nutritional characterizatio
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Table 2 Principles of carbohydrate
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Table 4 NSP in a selection of foods
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asked to consider both the ‘plant
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Table 5 Continued Plant-rich diet a
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account for any supplemented materi
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eaction vessels, with successive tr
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similar to the situation with sugar
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company working on dietary carbohyd
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van Dam RM, Seidell JC (2007). Carb
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2003). In establishing the energy v
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combustible energy of the fermentab
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glucose, starch, NSP) there is also
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generated through bioenergetic inef
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Table 4 cE, ME and NME, and content
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ME (Atwater general system) (Merill
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(o0.8 kg in the adult), increase af
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B1.4 MJ from protein in men, did no
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food and body weight, height or BMI
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esults may relate not only to the d
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ecologist, who is pre-occupied with
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Table 5 Effect of NSP (dietary fibr
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As already described, almost any ca
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in adolescents. Possible mechanisms
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unit, such as a grant or fellowship
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Conference on Medical Research. Ros
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Prentice AM, Poppitt SD (1996). Imp
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REVIEW Carbohydrate intake and obes
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Total carbohydrate intake Introduct
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composition of the diet did not sub
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European Journal of Clinical Nutrit
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postmenopausal US women (Howard et
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weight loss was greater after 6 mon
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European Journal of Clinical Nutrit
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its carbohydrate content, whereas a
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Table 4 Continued Duration Interven
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Despite a substantially lower GL fo
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increased physical activity has bee
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with normal glucose tolerance: the
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Westerterp KR, Verboeket-van de Ven
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especially the NSP, complicates com
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Page 146 and 147: Table 3 Prospective studies of diet
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Page 150 and 151: Acrylamide Acrylamide is a chemical
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Page 177 and 178: FDA/CFSAN/OFAS: Agency Response Let
Page 179 and 180: Annex 1.5: US Health Claims Regulat
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Page 183: Annex 1.6: “PalatinoseTM (isomalt
Page 187 and 188: CONFIDENTIAL Regulatory Affairs & N
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Page 193 and 194: CONFIDENTIAL Plasma glucose change
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Annex 2.2: Roberfroid, M.B., 1999;
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Annex 3.2: “Letter of no objectio
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1 Nutrition and Health Claims (CAC/
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Annex 3.2: “Letter of no objectio
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