Palatinosis
Palatinose or Isomaltulose (generic name) is a pure, white and sweet carbohydrate derived from a natural source of sucrose. Palatinose is formed by an enzymatic rearrangement of the alpha 1,2 bond between glucose and fructose to an alpha 1,6 bond (see molecular structure).
The result of the above-mentioned rearrangement is an extremely slow sugar that, in combination with other sugars present, ensures an even better distribution of the energy supply in our body. The characteristics below also contribute to the specific character of Palatinose.
1. Providing longer lasting energy
The slow absorption of Palatinose by the body results in a limited increase in blood glucose and therefore appears much slower in the blood. As a result, the energy from Palatinose remains present for much longer and therefore ensures a constant supply over a longer period compared to glucose for example (see graph).
2. A low glycemic index
The glycemic index (GI) of foods determines the effect on blood glucose levels. The low glycemic index of Palatinose results in a slower absorption by the body. The GI of Palatinose is 32 (High GI: +70 – Low GI: -40)
3. No blood glucose overreaction
The intake of too much regular (fast) sugars can lead to a hypoglycemic deficiency. The energy from fast sugars is quickly absorbed by the body, but is also used up more quickly, causing a deficiency of blood glucose. Result: hunger, fatigue, trembling, ... the so-called 'black hole'. The energy from Palatinose will only reach this limit after a much longer period (see graph).
4. Low insulin index
Just as Palatinose has a limited blood glucose reaction, it also has a low insulin index. Insulin is important for the absorption of nutrients by our muscles and therefore contributes to the supply of energy and the building of muscle tissue.
Given that insulin is produced by eating carbohydrates, our body must therefore take in sufficient carbohydrates (sugars) in order to perform well. In order to promote the most constant possible energy supply, both fast, less fast and slow sugars must be taken. If one limits oneself to the intake of simple or fast sugars, insulin resistance can occur. In concrete terms, this means that our body no longer responds to insulin and can therefore no longer provide us with the necessary energy. The result of this is that the sugars present are converted into fat. The low insulin index (30) of Palatinose therefore contributes to maintaining the insulin level in our body (see graph).
Conclusion: Despite the fact that Palatinose is a slow sugar, it is completely absorbed by our body and provides the same energy (4kcal/g) as all other sugars. The slow character contributes to a constant and spread energy supply.