Isomaltulose: The Next Sweetener, A Quick Review

JUAN PABLO BRACHO OLIVEROS; JUAN CARLOS CONTRERAS ESQUIVEL; GASTON EZEQUIEL ORTIZ; ANDREA CAROLINA RAMIREZ GUTIERREZ; SEBASTIAN FERNANDO CAVALITTO

Food Product Optimization for Quality and Safety Control

https://www.appleacademicpress.com/about.php

Año: 2020; p. 277 - 291

The social behavior of new generations consume highly processed foods and high levels of fat and sugar, such as glucose or high-fructose syrup (corn syrup), commonly used in the manufacture of hard candies, have generated a growing increase in cases of diabetes and nutrition problems. In this context, we present the isomaltulose as a substitute potential for sweeteners, due to its property of maintaining stable glycemic levels, dosing energy to the organism in a long-term way, promoting the fat oxidation and it?s a non-cariogenic food. There is just one company that distributes isomaltulosa in an industry level, under the name of Palatinose? (Beneo-Palatinti, Sudzücker Group, Mannheim, Germany) and already incorporated isomaltulose products in the food processing as beverage, bakery, energy drinks, dry-powder drinks, chewing gum, hard candies and others; But it is necessary to produce quantities of isomaltulose that will supply the demand of the food industry. The latest advances in biotechnology provide tools to efficiently produce any product that may result from the metabolism of microorganisms. But first, it?s important to know the global aspects of the enzyme, the reaction that catalyzes and its products to determine their chemical and biological parameters. This work aims to make a quick review of all these aspects that allow us to understand and start the biotechnological path for the design and development of future foods based on isomaltulose.