Chemistry Reference
In-Depth Information
Beinglowinsulinemic,isomaltulosealsosupportsimprovedfatoxidationduringphysicalactivity,
ashighinsulinlevelshindertheuseoflipidsasanenergysource.Assuch,isomaltulosecanincrease
theamountoffatusedasenergy,thusenhancingperformanceendurance(VanCanetal.2009).
Isomaltuloseistoleratedlikesucroseandnotsuitableforpeoplewithapreexistingintolerance
tofructoseandthosewhoareunabletodigestsucrose.
7.5.1 Isomaltulose and Disorders in Fructose and Sucrose Metabolism
FoodStandardsAustraliaNewZealand(FSANZ2007)hasrecentlyapprovedtheuseofasugar
substitute called isomaltulose in food. Isomaltulose contains glucose and fructose and therefore
hassimilarpropertiestotraditionalsugars.Itprovidesthesameamountofenergyassucrosebutis
digestedmoreslowly,leadingtolowerandslowerincreasesinbloodglucosecomparedtosucrose.
Isomaltuloseissuitableforuseasatotalorpartialreplacementforsucroseincertainfoods.
7.5.2 Where Does Isomaltulose Come From?
Isomaltulose is a white crystalline substance characterized by a sweetness quality similar to
sucroseandameltingpointof123°C-124°C(IrwinandSträter1991).
Isomaltulosehasabout42%ofthesweetnessofsucroseandisfoundnaturallyinverysmall
quantitiesinhoneyandsugarcanejuice(SiddiquaandFurhala1967;Takazoe1985;Egglestonand
Grisham2003).Commercialisomaltuloseismanufacturedfromsucroseusingenzymes.
Isomaltulose is a reducing disaccharide (C
12
H
22
O
11
) produced by an enzymatic conversion of
sucrose(C
12
H
22
O
11
),wherebythe1,2-glycosidiclinkagebetweenglucoseandfructoseisrearranged
toa1,6-glycosidiclinkage.Itoccursasanintermediateintheproductionofisomalt(E953),permitted
foruseasanutritivesweetenerandmarketedunderthetradenamesPalatinit
®
andC*IsoMaltidex
®
bySüdzuckerAG(hereafterSüdzucker)andCerestar,respectively.
Speciically,theuseofisomaltinfoodwasconsideredacceptablebytheScientiicCommittee
on Food (SCF) in 1984 (SCF 1984) (
http://www.europa.eu.int/comm/food/fs/sc/scf/reports/scf_
The production of isomaltulose by Cerestar is initiated by dissolving food-grade sucrose in
waterandsubsequentlytreatingtheresultingsolutionwithabiocatalystobtainedfromanonviable,
nonpathogenicstrainof
Protaminobacter rubrum
(Porteretal.1991).Priortotheadditionofthe
biocatalyst to the sucrose solution,
P. rubrum
cells are killed by treatment with formaldehyde.
Followingcompletionoftheconversionofsucrose,residual
P. rubrum
materialisremovedbyiltra-
tion.Thesestepspreventthepresenceoftheproductionorganismintheisomaltuloseproduct.The
crudeisomaltuloseproductisthensequentiallysubjectedtoseveralstagesofpuriication,including
demineralization, crystallization, and washing. Drying and cooling of isomaltulose complete the
productionprocess,resultingtypicallyinaproductof99%orgreaterpurity.
Isomaltulose was irst prepared by Südzucker as an intermediate compound in the production of
isomalt.Inparticular,theproductionofisomaltiscompletedbycatalytichydrogenationfollowingthe
enzymaticrearrangementofthesucrosetoisomaltulose(Cargill-Cerestar2003).Beforeprogressingto
thecatalytichydrogenation,isomaltuloseisisolatedbytheconcentrationoftheisomaltulosesolutionand
subsequentlypuriiedbycrystallization,which,inparticular,removesresidualsucrose.Onananhydrous
basis,thispuriicationmethodyieldsisomaltulose,whichistypically98%pure(IrwinandSträter1991;
Südzucker1996).Südzuckerutilizes
P. rubrum
asthesourceofthebiocatalystrequiredfortherear-
rangementofsucrose.Themicroorganismisgrownonsyntheticmediaconsistingofsucrose,anitrogen
source,andinorganicsalts.Subsequently,thecellsareisolated,killedbytreatmentwithformaldehyde,
and,unlikeCerestar'smethod,whichutilizesiltrationtoremoveanyresidualcells,immobilized.
More recently, an alternative method for the puriication of isomaltulose has been developed
bySüdzucker,allowingforthemarketingofanadditionalgradeofisomalt.Speciically,residual
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