Isomaltulose
Sweeteners
Nutritional Enhancers
13718-94-0
C₁₂H₂₂O₁₁
$1.40 ~ $2.10
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Isomaltulose?
Isomaltulose is a fully digestible, functional disaccharide sweetener derived from sucrose, which is valued for its low glycemic index and non-cariogenic properties, making it ideal for use in sports nutrition and diabetic-friendly products.
How is Isomaltulose made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Enzymatic Isomerization | A purified, high-concentration sucrose solution is passed through a fixed-bed bioreactor containing immobilized sucrose isomerase enzyme. | The conversion rate from sucrose to isomaltulose is the critical parameter. This is controlled by solution temperature (50-60°C), pH (5.0-7.0), and flow rate through the reactor. |
| 2 | Enzyme Inactivation & Decolorization | The resulting sugar solution is heated to deactivate the enzyme, then treated with powdered activated carbon. | Heat treatment (~85°C) must be sufficient to completely stop the enzymatic reaction. The quantity of activated carbon and contact time are adjusted for effective color removal. |
| 3 | Filtration & Purification | The solution is filtered to remove the carbon, then passed through cation and anion exchange resin columns. | This stage removes mineral salts and other charged impurities, significantly increasing product purity. The electrical conductivity of the solution is monitored to check for resin exhaustion. |
| 4 | Concentration | The purified isomaltulose solution is concentrated by boiling off water in a multi-effect vacuum evaporator. | The solution is concentrated to a specific target Brix (sugar concentration, ~70%). Using a vacuum lowers the boiling point, preventing caramelization and color formation. |
| 5 | Crystallization | The concentrated, hot syrup is transferred to a crystallizing tank where it is subjected to controlled cooling with gentle agitation. | The cooling rate is the primary control point. A slow, precise cooling profile is essential for forming large, pure crystals and maximizing yield. Seeding with small crystals may initiate the process. |
| 6 | Centrifugation | The crystal slurry (massecuite) is spun in a high-speed industrial centrifuge to separate the crystals from the mother liquor. | The crystals are washed with a small amount of pure water during centrifugation to remove residual syrup. This step determines the purity and initial moisture of the final product. |
| 7 | Drying | The wet crystals from the centrifuge are conveyed into a fluidized bed or rotary dryer where they are dried with heated, filtered air. | Drying temperature and residence time are controlled to achieve the final target moisture content (<1.0%) without causing clumping or heat damage to the crystals. |
| 8 | Sieving & Packaging | The dried isomaltulose crystals are passed through a series of sieves to classify them by particle size, followed by packaging. | Sieving ensures a uniform product specification. The final product passes through a metal detector before being packed into clean, dry bags in a humidity-controlled environment to prevent caking. |
Technical Specifications
| CAS Number | 13718-94-0 |
| Chemical Formula | C₁₂H₂₂O₁₁ |
| Solubility | Soluble in water |
| Storage Conditions | Keep sealed in cool, dry place |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Beverages
dairy
bakery
nutritional products
Mechanism of action:
| Parameter | Isomaltulose |
|---|---|
| Functional Category | Slow-Release Carbohydrate; Sugar Replacer; Functional Sweetener; Bulking Agent |
| Key Ingredients | Isomaltulose (6-O-α-D-glucopyranosyl-D-fructofuranose) |
| Mechanism of Action | Isomaltulose is a disaccharide composed of glucose and fructose linked by a stable alpha-1,6-glycosidic bond. This bond is hydrolyzed very slowly by enzymes in the small intestine, resulting in a full but sustained release of its monosaccharide components. This gradual absorption leads to a low glycemic and low insulinemic response. Oral microflora cannot readily metabolize the stable bond, preventing the formation of tooth-decaying acids. |
| Application Effect in Product | Provides bulk and mild sweetness (approx. 50% of sucrose) with a clean taste profile. Lowers the glycemic index of the final product, supporting sustained energy claims. Enhances product stability and shelf life due to high resistance to heat and acid hydrolysis. Enables non-cariogenic claims as it does not promote tooth decay. Improves texture, particularly crispness, in baked goods and cereals due to low hygroscopicity. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Isomaltulose | Slow-Release Disaccharide | Low Glycemic Index (~32), fully digestible, tooth-friendly, stable in heat and acid. | Provides sustained, long-lasting energy without blood sugar spikes. Less risk of dental caries. | Less sweet than sucrose (~50% as sweet). Higher cost. Slower energy delivery. | Endurance sports nutrition, meal replacements, diabetic-friendly foods, functional beverages. | For stable, prolonged energy and minimal impact on blood glucose and insulin levels. |
| Sucrose | Disaccharide (Table Sugar) | Glycemic Index of ~65, composed of glucose and fructose, highly soluble, standard sweetness reference. | Inexpensive, widely available, familiar taste. Provides quick energy and browning in baked goods. | Causes a significant blood sugar spike. Contributes to dental caries. | General baking, sweetening coffee/tea, processed foods. | For conventional sweetness, texture, and browning in recipes where cost is a factor. |
| Maltodextrin | Polysaccharide | High Glycemic Index (85-105), rapidly absorbed, neutral taste, derived from starch. | Extremely fast energy delivery for glycogen replenishment. Mixes easily. Inexpensive. | Causes a very sharp insulin spike. Can lead to energy crashes. Not sweet. | Post-workout recovery shakes, weight gainers, energy gels for immediate fuel during intense exercise. | For the fastest possible glycogen replenishment after intense physical activity. |
| Dextrose (Glucose) | Monosaccharide | Glycemic Index of 100 (reference standard), the body's primary direct energy source. | The most rapid absorption and insulin response of any carbohydrate. | Causes the sharpest blood sugar spike and subsequent crash. High cariogenic potential. | Intra-workout fuel for short bursts, post-workout recovery, medical use for hypoglycemia. | When an immediate insulin spike and the fastest possible energy delivery is the primary goal. |
| Trehalose | Slow-Release Disaccharide | Glycemic Index of ~70, fully digestible, unique protein and cell membrane stabilizing properties. | More stable energy release than sucrose. Acts as a food preservative and texture enhancer. | Higher GI than Isomaltulose. Less sweet than sucrose (~45% as sweet). More expensive. | Sports nutrition, frozen foods (prevents ice crystal formation), baked goods (improves moisture). | For a balance of moderate energy release and unique functional properties in food technology. |
Technical Documents
Available Documentation
Spec Sheet, CoA
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications