Palatinose

Palatinose, or Isomaltulose (generic name), is a pure, white and sweet carbohydrate that is derived from a natural source of sucrose. Palatinose originates from an enzymatic rearrangement of the alpha 1,2 bond between glucose and fructose into an alpha 1,6 bond (see molecular structure). The result of the abovementioned rearrangement is an extremely slow sugar that, in combination with other sugars present, improves the spreading of the energy supply in our body. And so, the characteristics below contribute to the specific properties of Palatinose.

1. Delivery of long lasting energy

The slow spreading of Palatinose throughout the body results in a limited increase of the blood glucose, thus disappearing much slower into the blood. Consequently, the energy generated by Palatinose remains present much longer, thus providing a constant supply over a longer period compared to, for example, glucose (see graph).

2. A low glycemic index

The glycemic index (GI) of food determines the influence on the blood glucose level. The low glycemic index of Palatinose results in a lower supply through the body. The GI of Palatinose is 32 (High GI: +70; low GI: -40).

3. No blood glucose overreaction

Taking excess ordinary (fast) sugars can lead to a hypoglycemic deficiency. The energy from fast sugars is quickly assimilated by the body, but is also quickly consumed, which results in blood glucose deficiency. Consequences: hunger, fatigue, shivering, etc. This reaction is known as the ‘black hole’. The energy generated by Palatinose will reach this level only after a much longer period (see graph).

4. Low insulin index

Palatinose not only causes limited blood glucose reaction; it also has a low insulin index. Insulin is important in the consumption of nutrients by our muscles and thus contributes to the energy supply and to the structure of the muscular tissue.

Because insulin is produced by the consumption of carbohydrates, our body must absorb enough carbohydrates (sugars) in order to perform. To ensure an energy supply as constant as possible, our body must consume fast, less fast and slow sugars. If we limit ourselves to the intake of simple or fast sugars, insulin can affect resistance. Concretely, this means that our body no longer reacts to insulin and becomes unable to supply the necessary energy. As a result, sugars present are transformed into fat. Therefore, the low insulin index (30) of Palatinose contributes to maintaining the insulin level in our body (see graph).

Conclusion: Although Palatinose is a slow sugar, it is entirely assimilated by our body and delivers the same energy (4 kcal/g) as any other sugar. Being a slow sugar, it can deliver a constant and widespread supply of energy to the body.