What Are The Characteristics And Uses Of Palatinose (Isomaltulose)

Palatinose™ (isomaltulose) is based entirely on natural sucrose extracted from sugar beets. It is 100% vegetarian, kosher, halal and non-GMO (naturally sourced). It is produced commercially by enzymatic rearrangement of the glycosidic bond between glucose and fructose from the alpha-1.2 bond of sucrose to the alpha-1.6-glycosidic bond of Palatinose™. The resulting new molecular bonding of Palatinose™ is far more stable than that of sucrose.

Palatinose™ has a mild and natural sweetness (approximately 50% that of sucrose) without any off-flavor. It is easily combined with other sweeteners to achieve different types of sweetness qualities. It can replace sucrose in a 1:1 ratio.

Palatinose™ absorbs almost no moisture, even at temperatures of 25°C and relative humidity up to 85%. It is a very low hygroscopic powder.

Application areas:

Baking

Food

Breakfast

Cereals and cereal bars

Dairy products

Frozen desserts

Fruit juice

Malt beverage

Water-like products Powdered beverages

Special and Clinical Nutrition Exercise

Beverages and energy drinks

Candy and chocolate food

Features of the Palatinose™ (isomaltulose) 

1)Easy flowing powder

Due to its low hygroscopicity, Palatinose™, a free-flowing powder, is an ideal ingredient for all powdered beverages and blends. It exhibits low water absorption even when mixed with other sugars, thus significantly reducing the risk of clumping and clumping.

2)Can improve beverage stability.

Palatinose™ has much higher acidity and process stability than sucrose. This is of great significance for the pursuit of isotonic sports drinks with a pH value of less than 3. Palatinose™ maintains osmotic pressure and provides the adequate rehydration needed for isotonic or hypotonic rehydration drinks.

3)Can bring longer shelf life to bagels and other baked goods.

Due to differences in water activity, the crumbs will dry out over time and the icing on the surface will become sticky. This can be solved by controlling moisture transfer between the two layers. The moisture activity of the icing layer can be adapted to the associated baked goods through the use of Palatinose™. In this way, the dough retains its original softness and freshness, and the sauce does not become sticky; thus the freshly packaged bagels have a longer shelf life.

PSD: Powder Size Distribution; particle size applicable to 90% of products. 

The above values are for reference only and may vary for each specific end application and process.

In addition to its unique technical advantages in a variety of food and beverage applications, Palatinose™ offers attractive physiological benefits, such as reducing the postprandial glycemic response and providing balance in the form of glucose and sustained energy, promotes healthy metabolism, improves fat oxidation and is beneficial to dental health, etc.