Isomaltulose

Structural formula
General
Surname	Isomaltulose
other names	6- O -α- D -glucopyranosyl- D -fructose; Palatinosis;
Molecular formula	C 12 H 22 O 11
External identifiers / databases
EC number	237-282-1
ECHA InfoCard	100,033,878
PubChem	83686
Wikidata	Q420281
properties
Molar mass	342.30 g mol −1
safety instructions
GHS hazard labeling ; no classification available
GHS hazard labeling ; no classification available
	As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions .

Isomaltulose ( brand name Palatinose ) is - like most sweet- tasting carbohydrates - a natural substance and belongs to the group of disaccharides .

Occurrence

The sugar beet [ Beta vulgaris subsp. vulgaris ( Altissima group)] contains a lot of sucrose , the starting material for isomaltulose.

Cut sugar cane ( Saccharum officinarum ) contains not only a lot of sucrose but also isomaltulose.

Isomaltulose is commercially obtained enzymatically from sucrose ( beet sugar ) via bacterial fermentation and, in addition to the isomer maltulose, is also known as a natural component of honey or sugar cane .

history

Isomaltulose was first presented in 1957 in the central laboratory of Südzucker AG in Neuoffstein / Palatinate (hence the brand name Palatinose ).

properties

The natural sweetness of isomaltulose comes very close to that of sugar , but the substance can not be used for acid formation by bacteria in the oral flora that cause tooth decay .

Just like sugar, isomaltulose is fully metabolized and therefore has the same physiological calorific value of 16.7 kJ / g (4 kcal / g). But in contrast to sugar, this process takes place much more slowly, so that the glycemic effect is very low and the glucose is made available to the body over a longer period of time.

For humans this means: If the glucose is only slowly transferred into the blood, the blood sugar level remains more stable and the body has the energy from the carbohydrate available for a longer period of time. The question of the optimal availability of energy is of growing interest both in medicine and in product development, as this could play an important role not only for physical, but also for mental performance.

Web links

Commons : Isomaltulose - Collection of pictures, videos and audio files

Decision to authorize the placing on the market of isomaltulose as a novel food or novel food ingredient according to Regulation (EC) No. 258/97 of the European Parliament and of the Council (PDF) (Commission of the European Union, July 25, 2005)
Wellness sugar made from beets (The Nutrition Industry, Edition: 03/2006, p. 18)
Non-cariogenic type of sugar (The Food Industry, Edition: 11/2007, p. 6)

Individual evidence

↑ This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.
^ Albert Gossauer: Structure and reactivity of biomolecules , Verlag Helvetica Chimica Acta, Zurich 2006, ISBN 978-3-906390-29-1 , p. 340.
↑ Silvia Lorenz: On the question of bacteriological control in sugar factories and on the discovery of a new bacterial conversion product of sucrose 6- [alpha-glucosyl] -fructose. Dissertation, TU Berlin, 1958.
↑ Hermann Dreßler, Hubert Olbrich (ed.): On the cultural history of sugar and the relationship with Berlin. Institute for the Sugar Industry, Berlin, 1974 (contributions to the development history of the sugar industry and the sugar industry, volume 2).

[NV-1] This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.

[Gossauer-2] Albert Gossauer: Structure and reactivity of biomolecules , Verlag Helvetica Chimica Acta, Zurich 2006, ISBN 978-3-906390-29-1 , p. 340.

[3] Silvia Lorenz: On the question of bacteriological control in sugar factories and on the discovery of a new bacterial conversion product of sucrose 6- [alpha-glucosyl] -fructose. Dissertation, TU Berlin, 1958.

[4] Hermann Dreßler, Hubert Olbrich (ed.): On the cultural history of sugar and the relationship with Berlin. Institute for the Sugar Industry, Berlin, 1974 (contributions to the development history of the sugar industry and the sugar industry, volume 2).