This product is a disaccharide carbohydrate composed of glucose and fructose. 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. 

Specification:

Usage: Isomaltulose is used in foods, drinks and health products owing to several of its properties:

Taste profile. Isomaltulose is used as a food ingredient and alternative to other sugars and maltodextrins in foods and beverages. In these it provides a natural sucrose-like sweetness profile with a sweetening power about half that of sucrose, and no aftertaste.

Moisture. Isomaltulose has very low moisture absorption (hygroscopy) therefore it has free-flowing properties in instant powders, which because of their low risk of lumping can easily be made up into drink or other type of product.

Stability. Isomaltulose is highly stable during processing, including acidic conditions and environments where bacteria might grow. In sports beverages, for instance, isotonicity (osmotic pressure equal to that of fluids in the body) can be maintained during storage over the beverage’s shelf-life.

Applications. Examples of products in which isomaltulose finds application include: baked goods, pastry glazings and icings, breakfast cereals, cereal bars, dairy produce, sugar confectionery (e.g. chocolates, jellies, chewy confections and chewing or bubble gum), frozen desserts, fruit-juice beverages, malt beverages, sports beverages, energy drinks, instant drinks, and special and clinical nutrition feeds