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CONFIDENTIAL
Regulatory Affairs &
Nutrition Communication – AJ/Se
28 May 2008
Page 9 of 16
The data demonstrate that isomaltulose has a lower glycemic response than sucrose in
healthy subjects as well as in diabetics.
Similar results were reported by Liao et al (2001) after intake of 75 g isomaltulose or
sucrose in an aqueous solution in diabetic and non-diabetic volunteers (n=10 in each
group). Blood glucose, insulin and lipid levels were measured over 180 minutes and
significantly lower peak values and areas under the curves of blood glucose and insulin
after isomaltulose than after sucrose were reported in both groups.
In all studies mentioned above isomaltulose was consumed as an aqueous solution,
accordingly these studies reflect the intake in drinks/beverages. In the more complex food
matrixes of solid food, other factors that have an influence on blood glucose and insulin
levels may play a role. Examples of influencing factors are given in Table 3.
Table 3: Factors also influencing the glycemic effect of a food
Factors influencing GI
(Examples)
Decreasing effects Increasing effects
Nature of starch High amylose part High amylopectin part
Nature of mono-, di- and
oligosaccharides
Isomaltulose, fructose,
oligofructose
Dietary fibres Guar, ß-glucan, inulin
Glucose, sucrose
Method of processing Parboiling, cold extrusion Conv. cooking, HTHS 2
extrusion, flaking, puffing
Particle size Large particles Small particles
Ripeness and food storage Unripeness, cooling Ripeness
Alpha-amylase inhibitors Lectins, phytates
Interactions with other nutrients Fat / protein (high) Fat / protein (low)
2 HTHS: High Temperature High Shear