Isomaltose

A maltose isomer: two glucose molecules linked by an α-1,6-glycosidic bond instead of the α-1,4-bond of maltose. It forms during starch breakdown and caramelization, contributing to the flavour of brewed and baked products. Its digestion is slower than maltose’s, which interests formulators working on glycaemic response. It also serves as a building block for isomaltooligosaccharides, the prebiotic sweeteners made by extending its structure. Honey contains small amounts formed by bee enzymes during ripening. Brewers encounter it among the fermentable sugars of wort.