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CONFIDENTIAL
General or usual name: Isomaltulose
Trade Name: Palatinose
Chemical name: 6-O-α-D-glucopyranosyl-D-fructose
Chemical classification: Carbohydrate (Disaccharide)
CAS Reg. No. 13718-94-0
Total molecular formula: C12H22O11 x H2O
Molecular weight: 360.32 (monohydrate)
Figure 2: Chemical description of isomaltulose.
Regulatory Affairs &
Nutrition Communication – AJ/Se
28 May 2008
Page 3 of 16
reactions typical for highly digestible sugars and starches (sucrose, glucose or
dextrose, maltodextrin etc.), can be avoided with isomaltulose.
• Isomaltulose provides energy in form of blood glucose continuously over a longer
period of time,
Isomaltulose’s names and chemical description are summarised in Figure 2.
In the following, the physiology of isomaltulose is described in more detail.
2. Its Physiology - Digestion, Absorption & Metabolism of Isomaltulose
Due to the more stable bonding between glucose and fructose, isomaltulose is more
resistant to acid hydrolysis and enzymatic splitting by oral bacteria or by digestive enzymes
in the small intestine than sucrose is. This means, isomaltulose is hydrolysed slowly to
glucose and fructose and then absorbed, virtually completely, in the small intestine.
Isomaltulose does not lead to gastrointestinal discomfort as no significant amount reaches
the large intestine. Isomaltulose provides the same amount of calories as other full
digestible carbohydrates do.
These basic characteristics of isomaltulose have been demonstrated in a number of
studies:
Isomaltulose is slowly hydrolysed into glucose and fructose
Sucrose and isomaltulose are hydrolysed by the same sucrase / isomaltase enzyme
complex located in the brush border of the small intestine. However, this occurs at different
sites within this enzyme complex. While sucrose is hydrolysed at the sucrase site (for α-1,2
bonds), isomaltulose is hydrolysed by the isomaltase site (for α-1,6 bonds) of the complex
(Figure 3). (Heinz 1987; Heymann and Heinz 1987; Günther and Heymann 1998; Dahlqvist
et al 1963). Heinz (1987) demonstrated with human enzymes that the rate of hydrolysis
slowed down by a factor of 5 with isomaltulose as a substrate compared to sucrose.