Isomaltulose

Isomaltulose is a disaccharide carbohydrate, a naturally occurring isomer of sucrose (table sugar). It is produced commercially by the enzymatic rearrangement of sucrose, typically using a bacterial enzyme. This process yields a sugar with a similar taste to sucrose but with different metabolic properties.

Manufacturers add isomaltulose primarily as a low-glycaemic carbohydrate sweetener. It provides sweetness similar to sucrose but is digested and absorbed more slowly, leading to a reduced blood glucose and insulin response. It is commonly found in products marketed for sustained energy release, such as breakfast biscuits, cereal bars, and some confectionery.

Isomaltulose is authorised as a food additive in the UK and listed on the Register of Food Additive Authorisations. It has been evaluated by EFSA, which concluded that isomaltulose is safe for consumption. It has a lower impact on blood glucose and insulin levels compared to sucrose, which may be beneficial for managing blood sugar.