Payment & Shipping Terms:
|Cas No.:||13718-94-0||Other Name:||Palatinose|
|Color:||White Crystalline Powder||FEMA:||3025|
natural low calorie sweeteners,
food additives sweeteners
Food Additives Natural Sweetener isomaltulose sweetener with health products
The glucose and fructose are linked by an alpha-1,6-glycosidic bond (chemical name: 6-0-α-D-glucopyranosyl-D-fructose). Isomaltulose is present in honey and sugarcane extracts.It tastes similar to sucrose (table sugar) with half the sweetness.
Isomaltulose is also known by the trade name Palatinose, which is manufactured by enzymatic rearrangement (isomerization) of sucrose from beet sugar.
The enzyme and its source were discovered in Germany in 1950,and since then its physiological role and physical properties
have been studied extensively.
isomaltulose has been used as an alternative to sugar in foods in Japan since 1985, in the EU since 2005, in the US since 2006,
and in Australia and New Zealand since 2007, besides other countries worldwide.
Analytical methods for characterization and assay of commercial isomaltulose are laid down,
for example, in the Food Chemicals Codex.Its physical properties closely resemble those of sucrose,
making it easy to use in existing recipes and processes.
|Appearance||odorless, white, crystalline|
|Isomaltulose(on dry basis),%||≥98%|
|Melting point||125-128 ºC|
|The other sugars||2.0% Max|
|Water content||1.0% Max|
|Sulphated Ash||0.2% Max|
|Arsenic (As)||0.5mg/kg Max|
|Lead (Pb)||0.5mg/kg Max|
|Heavy metals||10ppm Max|
However, while in sucrose the glucose is linked to the anomeric carbon of the fructose (an α-1,2 linkage),
in isomaltulose the linkage is to the 6 carbon (α-1,6), making isomaltulose a reducing sugar, unlike sucrose.
The fructose in isomaltulose exists in a ring structure that readily opens to exhibit a carbonyl group as in ketones and aldehydes,
which explains why isomaltulose is a reducing sugar. In comparison with sucrose and most other carbohydrates,
isomaltulose is not a significant substrate for oral bacteria.
Consequently, acid production from isomaltulose in the mouth is too slow to promote tooth decay.
(1)Basically, isomaltulose has the same function as sucrose
(2)As an energy source that keeps the human body and brain functioning
(3)Isomaltulose enters the digestive system through foods and drinks that we consume
(4)Improve brain function:Improve mental focus and Relieve tension effect
(5)Does not cause tooth decay
(6)Prevent diarrhea effect
The flavor of Isomaltulose is quite similar to that of sucrose.It tastes mild and delicate.It would not taste bad during or after taking it. Its sweetness is about 42% of sucrose.
Isomaltulose has no hygroscopicity.As for the food containing organic acid and vitamin C,using Isomaltulose as sweeteners is more stable than using sucrose.
The viscosity of Isomaltulose is almost the same as that of Sucrose.
At low temperature,the solubility of Isomaltulose is only about half of sucrose,however,when the temperature goes up,its solubility is close to that of sucrose.
Hypoglycemic nutritional healthy food and clinical nutrient
Sports Fitness Drinks,Brain Development Food and Functional Water
Gum and Anticavity Chocolate
Diet food,Supplements and Health Products
Dairy grains and nourishments
Baked products and baked mixture
Pack: 25kg/compound paper bag,
20mts on pallet/20’gp,
Q1: Can I get some samples?
A: Yes, free samples are available for most of our products, you only need to pay the shipping cost.
Q2: How to confirm the quality before orders?
A: Two ways, either by free samples, or send us the detailed specifications,
we will arrange the production as per your requirement.
Q3: What's your MOQ?
A: Normally 1 kg, but smaller quantity is also acceptable for some special products.
Q4: What's the delivery lead time?
A: 2-5 days after payment.
Q5: How about discount?
A: Mainly based on quantity, also some promotional products with special discount from time to time.
Q6: How to contact us?
A: IM: Trademanager, Skype, Whatsapp, Wechat; Call us directly or send us email.
Contact Person: michael