Other Sweeteners - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 194

• Cereals

• Tooth-friendlyconfections

• Prolongedenergysupply

• Lowglycemicandlowinsulinemicresponse—Isomaltuloseisfullydigestedandthereforeprovides

thesamecaloricvalueof4kcal/gassucrose.However,isomaltuloseisdigestedmoreslowlythan
sucrose, leading to a low glycemic response. Because of this feature, isomaltulose is considered
beneicialinproductsfordiabeticsandprediabeticdispositions

• Kindtoteeth—FDAclinicaldatashowisomaltuloseisnotfermentedbyoralbacterialloratoan

extentthatmightlowerdentalplaquepHandgeneratetheerosionofdentalenamel.Therefore,the
FDAhasconcludedisomaltulosedoesnotpromotetoothdecay

• Exclusivelyderivedfromsugar

• Naturalsweetness

• Improvestasteandtextureinfoodsandbeverages

Individualswithtype1diabetesmellitus(T1DM)areencouragedtoconsumeCHO(consistent
carbohydrates)topreventhypoglycemiaduringorafterexercise.However,researchcomparingspe-
ciictypesofCHOislimited.Westetal.(2011)comparedthealterationsinmetabolismandfuel
oxidationinresponsetorunningafterpreexerciseingestionofisomaltuloseordextroseinpeople
withT1DM.
Afterpreliminarytesting,ontwooccasions,eightindividualswithT1DMconsumed75 g
of either dextrose (DEX; GI = 96) or isomaltulose (ISO; GI = 32), 2 h before performing
45 minoftreadmillrunningat80%±1%V ˙ O 2peak .Bloodglucose(BG)wasmeasuredfor2 and
3hbeforeandafterexercise,respectively.Cardiorespiratoryparameterswerecollectedatrest
andduringexercise.Data(mean±SEM)wereanalyzedusingrepeatedmeasuresofanalysis
ofvariance.
There was a smaller increase in BG in the preexercise period under ISO, with the peak BG
occurringat120minafteringestioncomparedwith90minunderDEX(Δ+4.5±0.4versusΔ+9.1
±0.6mmol ˙ L −1 ,P<0.01).Duringtheinal10minofexercise,therewerelowerCHO(ISO2.85 ±
0.07versusDEX3.18±0.08g ˙ min −1 ,P<0.05)andgreaterlipidoxidationrates(ISO0.33±0.03
versusDEX0.20±0.03g ˙ min −1 ,P<0.05)underISO.Afterexercise,ISOBGwaslowerthanDEX
fortheentire180-minperiod,withtheBGareaunderthecurveandmeanBGconcentrationsbeing
21%±3%and3.0±0.4mmol ˙ L −1 lower(P<0.05),respectively.
The consumption of ISO improves BG responses during and after exercise through reduced
CHOandimprovedlipidoxidationduringthelaterstagesofexercise.
Thefoodindustryisconstantlyseekingnovelingredientstoimproveexistingproductsorto
allowtheintroductionofnewproducts.Suchnewmaterialsmustbesafe,pure,andinexpensive;
otherwise,theywillbeunacceptableinconcept.Theymustalsohaveorganolepticandtextural
properties that make them acceptable to the consumer. Sucrose is an extremely valuable food
ingredient:Itsbestknownpropertyisitssweetness,butcomparedwithhigh-intensitysweeteners
suchasaspartameandsaccharin,sucroseisnotaverysweetmaterial.Inmanycases,theamount
ofsucroserequiredtoprovidethedegreeofsweetnessrequiredalsoprovidessigniicantbulkand
texturetotheproduct.Oftentimes,asinthecasesof,forexample,chocolate,cakes,andbiscuits,
consumers expect the bulk and texture provided by the sucrose. Public taste is changing, how-
ever,andthelevelofsweetnessprovidedbythequantitiesofsucroseneededtogivethedesired
bulkandtexturearenowexcessive,atleasttothetastesofmanyadults.Consequently,thereisa
demandforingredientsthatprovidebulkandthecorrecttexturetofoodstuffsbutlesssweetness
than sucrose. Several disaccharides provide lower levels of sweetness than sucrose and provide
similarbulkingproperties,butfewofthemhavetheappropriatetexturalproperties.ISOisabout
one-thirdassweetassucrosebuthasasimilarsweetnessproiletothatofsucrose(Cheethamand
Bucke1999).