Structure via PubChem · Public domain (PubChem)
isomaltulose
Sign in to saveAlso known as isomaltulose anhydrous
Isomaltulose (trade name Palatinose, chemical name '6-O-α-D-glucopyranosyl-D-fructose') is a disaccharide carbohydrate composed of glucose and fructose. It is naturally present in honey and sugarcane extracts and is also produced industrially from table sugar (sucrose) and used as a sugar alternative.
Chemical data
- Formula
- C12H22O11
- Molecular weight
- 342.3 g/mol
- IUPAC name
- (3S,4R,5R)-1,3,4,5-tetrahydroxy-6-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyhexan-2-one
- SMILES
- C([C@@H]1[C@H]([C@@H]([C@H]([C@H](O1)OC[C@H]([C@H]([C@@H](C(=O)CO)O)O)O)O)O)O)O
- InChIKey
- RJPPRBMGVWEZRR-WTZPKTTFSA-N
- XLogP
- -4.8
- Polar surface area
- 197 Ų
- H-bond donors
- 8
- H-bond acceptors
- 11
- Formal charge
- 0
via PubChem
~14 min read
Encyclopedic overview
15 sectionsContents
- Function
- Available carbohydrate
- Source of energy
- Slow and sustained release of carbohydrate and energy
- Lower blood glucose and insulin response
- Effect on fat oxidation
- Weight management and body composition
- Physical activity and sports nutrition
- Type 1 diabetes patients engaging in physical activity
- Cognitive performance (mood and memory)
- Oral health
- Production and assays
- Use
- External links
- References
Isomaltulose (trade name Palatinose, chemical name '6-O-α-D-glucopyranosyl-D-fructose') is a disaccharide carbohydrate composed of glucose and fructose. It is naturally present in honey and sugarcane extracts and is also produced industrially from table sugar (sucrose) and used as a sugar alternative.
It tastes similar to table sugar with half the sweetness. It has the same energy as table sugar, but is digested slower and thus leads to a lower blood glucose and insulin response. In comparison with sucrose and most other carbohydrates, isomaltulose is not a significant substrate for oral bacteria. Consequently, acid production from isomaltulose in the mouth is too slow to promote tooth decay. Its physical properties closely resemble those of sucrose, making it easy to use in existing recipes and processes.
Excerpted from Wikipedia’s “isomaltulose” article, available under the CC BY-SA 4.0 licence.