isomaltulose

Isomaltulose is a disaccharide sugar, composed of glucose and fructose molecules bonded together. It occurs naturally in small amounts in several types of seaweed, but is primarily produced through the controlled hydrolysis of sucrose. Isomaltulose is used as a sugar substitute due to its unique characteristics, which provide lower sweetness and a slower gastric emptying rate compared to regular sugars.

Physiologically, isomaltulose is not easily broken down by the body's digestive enzymes. Instead, it passes through the small intestine and is fermented by bacteria in the large intestine, producing minor effects on blood glucose levels. These properties make isomaltulose a suitable option for individuals with diabetes or those who are monitoring their blood sugar levels.

Isomaltulose has been used in various food products, including candies, sweeteners, and healthcare products. Studies have shown that isomaltulose can be effective in improving dental health by reducing the incidence of tooth decay and periodontal disease. Additionally, isomaltulose has been found to have a prebiotic effect, promoting the growth of beneficial bacteria in the gut.

However, isomaltulose can also cause gastrointestinal side effects, such as flatulence and diarrhea, in some individuals. The severity of these symptoms can vary depending on the individual's digestive system and the amount of isomaltulose consumed. Overall, isomaltulose remains a widely used sugar substitute due to its specific properties and potential health benefits, although individual tolerance and sensitivity must be considered.