Conventional sugars and many caloric sweeteners cause rapid blood glucose spikes. Our sweetening ingredients offer a diabetic‑safe alternative.
Maltitol (GI = 35): Derived from non‑GMO corn or tapioca starch, maltitol provides 90% of sugar’s sweetness with a significantly lower glycemic response. Unlike glucose (GI = 100) or sucrose (GI = 65), maltitol is slowly absorbed. Ideal for diabetic‑friendly chocolate, confectionery, baked goods, and protein bars. No bitter aftertaste or laxative effect at typical usage levels.
Oligosaccharides – FOS, GOS, XOS, IMO (GI = 15–35): These short‑chain fibers provide gentle sweetness (30–60% of sugar) and act as prebiotics. They resist rapid digestion and do not significantly elevate blood glucose. Perfect for diabetic‑safe beverages, nutritional supplements, and breakfast cereals.
Blending strategy: Pair maltitol with high‑intensity sweeteners (stevia, monk fruit) and oligosaccharides to achieve desired sweetness while keeping GI below 40.
All products are tested for glycemic index using standard protocols (ISO 26642:2010). We provide GI certificates upon request.
Dietary fiber, especially soluble fiber, slows carbohydrate digestion and glucose absorption – a key strategy for diabetes management.
Resistant Dextrin (GI = 25): A highly soluble, clear‑tasting fiber that forms a viscous gel in the gut, delaying gastric emptying and blunting postprandial glucose spikes. Use in diabetic‑friendly beverages, meal replacements, and functional waters.
Inulin (GI = 15): Extracted from chicory root, inulin adds creamy texture and prebiotic benefits without raising blood sugar. Ideal for low‑GI yogurts, desserts, and nutritional powders.
Polydextrose (GI = 7): One of the lowest‑GI bulking agents available. Replaces sugar and fat calories while improving stool regularity – a common concern for diabetics using certain medications.
Clinical benefit: Regular consumption of 8–15 g/day of these fibers has been shown to reduce fasting blood glucose and HbA1c in type 2 diabetics. We provide study summaries to support your health claims.
| Ingredient | Glycemic Index (GI) |
|---|---|
| Maltitol | 35 |
| Resistant dextrin | 25 |
| Inulin | 15 |
| Polydextrose | 7 |
| FOS / GOS / XOS / IMO | 15–35 |
For reference: sucrose (table sugar) = 65, glucose = 100. All Saigao ingredients are considered low‑GI (≤55).
Regulatory rules vary by country. In many markets, you can use terms like “low glycemic,” “no added sugar,” or “high fiber” with appropriate testing. We provide GI test reports, clinical literature summaries, and draft claim language for FDA, EFSA, and CFDA submissions. Consult your legal team for final approval, but our documentation gives you a strong scientific basis.
Our low‑GI ingredients are designed to produce minimal insulin response. However, diabetics taking oral medications or insulin should monitor their blood glucose when introducing new products – just as with any dietary change. We recommend including standard advice on labels: “If you have diabetes, consult your healthcare provider.” Our fibers do not interfere with medication absorption when consumed as part of a normal meal.
Yes. Many of our customers formulate products that address multiple metabolic conditions simultaneously:
Low glycemic + low calorie (maltitol, polydextrose)
Low glycemic + prebiotic fiber (inulin, FOS, XOS)
Low glycemic + appetite control (resistant dextrin slows gastric emptying)
This makes Saigao ingredients highly versatile for diabetic, prediabetic, and metabolic syndrome populations.
