Isomaltulose

Alpha-1,6-linked glucose and fructose combine to form the disaccharide isomaltulose, which is a naturally occurring substance. Due to a number of its attributes, isomaltulose is employed in foods, beverages, and health goods. It is utilized in foods and beverages when it offers a natural sweetness profile similar to sucrose with a sweetening potency of roughly half that of sucrose and no aftertaste. Isomaltulose. Isomaltulose is produced by rearranging sucrose and is found naturally in honey, sugar beet, and sugar cane (about 2% of sugars). Due to its minimal impact on blood glucose levels, distinct incretin response, and potential to improve glucose flow in diabetics, isomaltulose can be considered the "better sugar" for those with the disease.