Isomaltulose,China price supplier

Isomaltulose is also called Palatinose, which is a new natural, functional oligosaccharide and kind of nutritional Sweetener. It has such advantages as tooth-friendliness, natural and mild sweet taste and low hygroscopicity.

 

Properties: white crystalline granule, sweet taste, no impurities, no caking.

 

Characteristics:

 

Isomaltulose’s taste is similar to sucrose, with a sweetness being 42% of sucrose. It has advantages such as low hygroscopicity, high stability under acidic conditions, tooth-friendliness and constant energy release. W hile used in combination with intense sweeteners, it can cover up their unpleasant tastes and flavor. In addition, i t won’t be used by most microorganisms.

 

Although Isomaltulose can be degraded to glucose and fructose in the body, the speed is quite low, which is only 1/5 of that of sucrose. Thus it won’t cause the apparent increase in the blood sugar level and is applicable to diabetics. Moreover, its absorption in the body is complete and the energy supply is equal to sucrose. Therefore, it is a nutritional sweetener which is ideal raw material for new sport foods.

 

Application: Due to its many advantages, Isomaltulose can be widely applied to make hard-boiled candies, soft boiled candies, chocolate, chewing gum, jam, jelly, corn breakfast products, baked goods, ice- cream and sport foods etc.

 

Application methods: According to different production processes, Isomaltulose can be added into hard-boiled candies, soft-boiled candies, chocolate, chewing gum, jam, jelly, corn breakfast products, baked goods, ice- cream and sport foods etc to substitute sucrose by the ratio of 1:1. It can also be eaten directly.

 

Application technology: Due to its low hygroscopicity , Isomaltulose is quite stable even when 1.5% ~ 15% of citric acid is added. However, under the same conditions the hygroscopicity of granular sucrose is increased by a great deal. When Isomaltulose is mixed with citric acid and kept at a constant temperature for 22 days, no invert sugar is found. That means, as a sweetener, Isomaltulose is more stable than sucrose when added into foods containing organic acid or vitamine C. The sugar boiling test demonstrates the sweet taste of Isomaltulose does not change at the temperature of as high as 12 0 °C , just only a slight browning appears. When the temperature increases to 140 °C , the reactions of browning, decomposition and polymerization take place. If the temperature reaches more than 160 °C , these reactions will intensify. Therefore, the heat stability of Isomaltulose is poorer than that of sucrose. Isomaltulose is suitable to manufacture beverage, confectionary, baked goods, ice-cream, jam, imitation wine and other foods for which the processes do not need a very high temperature.