ISOMALTULOSE: THE NEXT SWEETENER, A QUICK REVIEW

BRACHO OLIVEROS, JUAN PABLO; RAMÍREZ GUTIÉRREZ, ANDREA CAROLINA; ORTIZ, GASTON; CONTRERAS ESQUIVEL, JUAN CARLOS; CAVALITTO, SEBASTIAN

Food Product Optimization for Quality and Safety Control

Apple Academic Press

Año: 2019;

The socialbehavior of new generations consumehighly processed foods and high levels of fat and sugar, such as glucose orhigh-fructose syrup (corn syrup), commonly used in the manufacture of hardcandies, have generated a growing increase in cases of diabetes and nutritionproblems. In this context, we present theisomaltulose as a substitute potential for sweeteners, due to its property ofmaintaining stable glycemic levels, dosing energy to the organism in along-term way, promoting the fat oxidation and it?s a non-cariogenic food.There is just one company that distributes isomaltulosain an industry level, under the name of Palatinose? (Beneo-Palatinti, SudzückerGroup, Mannheim, Germany) and already incorporated isomaltulose products in thefood processing as beverage, bakery, energy drinks, dry-powder drinks, chewinggum, hard candies and others; But it isnecessary to produce quantities of isomaltulose that will supply the demand ofthe food industry. The latest advances inbiotechnology provide tools to efficiently produce any product that may resultfrom the metabolism of microorganisms. But first, it?s important to know the global aspects of the enzyme, thereaction that catalyzes and its products to determine their chemical andbiological parameters. This work aims to make aquick review of all these aspects that allow us to understand and start thebiotechnological path for the design and development of future foods based onisomaltulose.