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Isomaltulose is a white powder which tastes similar to table sugar with half the sweetness. It has the same energy as table sugar, but is digested slower and thus leads to a lower blood glucose and insulin response.


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Isomaltulose is used in foods, drinks and health products owing to several of its properties. It is used in foods and beverages, where it provides a natural sucrose-like sweetness profile with a sweetening power about half that of sucrose, and no aftertaste. It has very low moisture absorption (hygroscopy), giving it free-flowing properties in instant powders, which because of their low risk of lumping can easily be used in drinks and other instant products. It is highly stable during processing, including acidic conditions and environments where bacteria might grow. In sports beverages, for instance, isotonicity (osmotic pressure equal to that of fluids in the body) can be maintained during storage over the beverages shelf-life. Isomaltulose finds application in baked goods, pastry glazings and icings, breakfast cereals, cereal bars, dairy produce, sugar confectionery (e.g. chocolates, jellies, chewy confections and chewing or bubble gum), frozen desserts, fruit-juice beverages, malt beverages, sports beverages, energy drinks, instant drinks, and special and clinical nutrition feeds. Isomaltulose in permitted for use in foods and drinks in many regions worldwide. For example, it is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration, is approved as a novel food by the European Commission, and in Japan has the status FOSHU (food for specific health use). Isomaltulose is hydrogenated to produce isomalt, a minimally digestible carbohydrate that is used as a sugar replacer, for example in sugar-free candies and confectionery.

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