Isomaltulose

A disaccharide isomer of sucrose in which glucose and fructose are joined by a different glycosidic bond, giving the systematic structure 6-O-alpha-D-glucopyranosyl-D-fructofuranose. It occurs naturally in small amounts in honey and sugar-cane juice, and industry produces it by enzymatic rearrangement of sucrose using bacterial transglucosylation, marketing it under the name Palatinose. It tastes about half as sweet as sucrose and is digested far more slowly, producing a gentle, prolonged rise in blood sugar rather than a sharp spike. Oral bacteria ferment it poorly, so it is considered tooth-friendly. These properties make it popular in sports nutrition, clinical formulas, and reduced-glycemic foods aimed at steady energy release and better metabolic control.