matching today’s expectations. functional fibres for ... today’s expectations. functional fibres...
TRANSCRIPT
Matching today’s expectations.Functional fibres for better nutrition.
Matching today’s expectations.
Introduction
Essential ingredients for a healthy lifestyle.
With the pace of life continuously accelerating, the global trend towards easy-to-prepare and on the go food
continues. At the same time, market research has shown that today’s consumers are increasingly realising the
positive effect nutrition can have on their well-being.
People today are looking for food and snacks that support a healthy lifestyle from an early age – by supporting
a healthy digestion, by helping them to manage their weight and by maintaining an overall fitness.
When it comes to the importance of dietary fibre intake for a healthy nutrition, public awareness has been
steadily growing over the last decades. Although vast parts of the world’s population are still lacking a sufficient
fibre intake, many consumers are already actively asking for convenient food and drinks that include dietary fibres.
Quantitative studies in five different European countries have shown that three out of five consumers consider
it important to eat enough fibres. And in the USA more than half of the consumers look for fibre when managing
their weight, for example. With the right ingredients at hand, food manufacturers can only benefit from answering
these consumer demands.
At a glance: The benefits of BENEO prebiotic f ibres.
• Contributing to digestive health
• Increasing calcium absorption for stronger bones
(Orafti® Synergy1)
• Reducing overall calorie intake
• Offering good solubility for all food applications
• Adding a natural sugar-like sweetness, sugar replacement
• Providing a short, creamy texture in fat-reduced foods
• Masking “off-tastes” from intense sweeteners
Nutritional benefits
Technical benefits
Enhancing your product with prebiotic f ibres.
Our prebiotic fibres Inulin and Oligofructose are obtained from chicory and can be easily used in all kinds of
convenient food and beverages. They are stable in most conditions and offer a long shelf life.
Extensive evidence has shown that BENEO prebiotic fibres improve the balance of the intestinal flora by
stimulating beneficial bifidobacteria growth – an important element of good digestive health. A healthy gut
environment in turn is the most important source for an overall well-being.
Furthermore, BENEO prebiotic fibres have been proven to support weight management and help the body
absorb more calcium for stronger bones. This way, they contribute to keeping people healthy – from an early
age and throughout their entire life.
Their mildly sweet taste and creamy texture even allow replacing part of the sugar or fat content, thus creating
healthier food without any major changes in the production processes. Add the healthy fibre effect to your list
of ingredients.
Matching all requirements.
BENEO prebiotic fibres can be categorised into four main product groups: standard Inulin, long chain Inulin,
Oligofructose-enriched Inulin and Oligofructose (shorter chain Inulin). While BENEO Inulin is noted for its
texture enhancing benefits, BENEO Oligofructose is applied when high solubility and a natural sweetness
profile is asked for. Products such as Orafti® HSI or Orafti® Synergy1 combine the best of both.
Discovering our prebiotic fibres.
Production, varieties & applications
The BENEO prebiotic fibres Inulin and Oligofructose are Inulin-type fructans. While they naturally occur in a
great number of plants and vegetables, the chicory root is a particularly rich source. This is the reason why we
gently extract Inulin from the chicory root.
In our production plant we have continuously optimised this extraction process. Oligofructose is then derived
from Inulin through partial enzymatic hydrolysis, a transformation naturally occurring in the chicory root
during the late harvest period. Thus, both Inulin and Oligofructose are 100 percent vegetable origin. After the
extraction process, we further purify BENEO Inulin and Oligofructose so our products meet even the highest
quality requirements, such as those for infant nutrition.
Inulin/ Oligofructose Content
Sweetnesslevel
Descriptor
Standard Inulin
Orafti® GR ~92 % 10 % Granulated Inulin powder, average DP ≥10
Orafti® ST-Gel ~92 % 10 %Inulin powder for high dispersibility (instant),
average DP ≥10
Orafti® HSI ~88 % 30 % High soluble Inulin powder
Long chain Inulin
Orafti® HP ~100 % 0 %High performance Inulin powder for fat replacement
at low processing temperatures, average DP ≥23
Orafti® HPX ~100 % 0 %High performance Inulin powder for fat re placement
at high processing temperatures, average DP ≥23
Oligofructose-enriched Inulin
Orafti® Synergy1 ~92 % N/ADedicated configuration of longer and shorter chain
Inulin to achieve specific physiological effects
Oligofructose (short chain Inulin)
Orafti® L60 60 % 65 % Liquid Oligofructose
Orafti® L85 85 % 50 % Liquid Oligofructose
Orafti® L90 90 % 40 % Liquid Oligofructose
Oraft® L95 95 % 30 % Liquid Oligofructose
Orafti® P95 95 % 30 % Oligofructose powder
DP: Degree of polymerisation; Sweetness: % vs sucrose Above values are indicative and may vary per specific end application and process.
Good to know: Key Facts on BENEO prebiotic f ibres.
• Inulin and Oligofructose are food ingredients and don’t have to be labelled as additives.
• They are dietary fi bres.
• In most countries their caloric values are confi rmed as being in the 1 to 2 kcal/g range.
Inulin OligofructoseChicory roots15–17 % Inulin
GFn and Fn
DP = 2–60 or more DP = 2–9ß (2-1)
Glucose
Fructose
DP Degree of Polymerisation
ß (2-1)
GFn
Partial hydrolysis (enzymatic)
Extraction(hot water)
Fig. 1: The process from chicory to Inulin and Oligofructose.
• Baked goods
• Beverages
• Breakfast cereals & cereal bars
• Candy
• Chocolate
• Dairy alternatives
• Dairy products
• Dry mixes
• Fillings
• Frozen desserts
• Fruit preparations
• Meat products
• Soups & sauces
• Table spreads
Find your specif ic food application.
BENEO prebiotic fi bres can easily be used in most food and drink applications.
Tapping the full potential of healthy nutrition.
Nutritional benefits
Prebiotic fibres contribute to people’s health and well-being in several ways. They have been scientifically proven
to cater for digestive health and Orafti® Synergy1 plays a beneficial role in bone health by increasing intestinal
calcium absorption. Furthermore a sufficient fibre intake helps to manage calorie intake. BENEO prebiotic fibres
allow for healthy food that does not compromise on taste and texture in any way.
For stronger bones: Increasing calcium absorption.
A sufficient intake and absorption of calcium can prevent
osteoporosis or delay its onset. This said, only about 30 percent
of ingested calcium is usually fully absorbed by the body. The
Oligofructose-enriched Inulin Orafti® Synergy1 has been found
to be particularly efficient in enhancing the bioavailability of
calcium in the diet – an important prerequisite for lifelong
bone health.
The fermentation by prebiotic bacteria increases the absorption
surface for calcium in the large intestine. Several human intervention
studies have shown that Orafti® Synergy1 can boost calcium
absorption. And a ground-breaking long-term study has provided
further evidence that increased calcium absorption actually
translates into tangible improvements in bone health (see Fig. 2).
For a healthy digestive system: The prebiotic plus.
Both BENEO Inulin and Oligofructose offer a prebiotic effect, a better regulated transit, a higher stool
frequency and an overall healthier digestive system.
The reason? Our dietary fibres are not digested in the small intestine and therefore reach the large intestine
almost intact. In the colon they are selectively fermented by bifidobacteria, a remarkable characteristic which
qualifies them as ‘prebiotics’. Numerous intervention studies have shown that BENEO Inulin and Oligofructose
support the growth of these beneficial intestinal bacteria. In turn, the development of certain potentially
harmful bacteria is inhibited, resulting in the positive health effects mentioned above.
Fig. 2: Orafti® Synergy1 positively
affects bone mineral density.
Change in body bone mineral density of individuals whose diets were supplemented with Orafti® Synergy1 for one year.
Synergy1Control
Cha
nge
in b
one
min
eral
den
sity
(g/c
m2 /
y)
0.05
0.04
0.03
0.02
0.01
0
For healthy weight management: Reducing energy intake.
Obesity is one of the most pressing health challenges today.
More and more people worldwide are affected. It is mainly
characterised by a decrease in energy expended and a higher
calorie consumption through our diet. Long-term, negative
health effects include type 2 diabetes and high blood pressure.
BENEO prebiotic fibres – especially Orafti® Synergy1 and
Oligofructose – have consistently been shown to help people eat
less. They can not only influence the caloric density of food and
contribute to reducing the calories of a single food item, they even
decrease the total diet energy intake – in other words, the amount
of calories we eat per day (as tested in an isocaloric study
approach (see Fig. 3)).
As a consequence, positive effects have been shown in the areas
of weight loss and even body fat mass reduction. Studies
highlight the potential of our prebiotic fibres to maintain optimal
body weight as well as fat mass and to prevent gaining weight in
the long run. These scientific results suggest that both Orafti®
Synergy1 and Oligofructose offer exciting potentials as ingredients
in food formulations aiming to help consumers in managing
their weight.
Communicating nutritional benefits: Ways to market your product.
• You can capitalise on the exceptional nutritional benefits of BENEO prebiotic fibres to develop innovative products with
“health” or “enhanced function” claims.
• Local regulations have to be followed when referring to the health benefits or nutritional properties on packaging or
advertising.
• The BENEO-Institute and the Market Intelligence & Consumer Insights team provide valuable regulatory, scientific and
promotional information helping you to market your products effectively and according to your legal framework.
Ener
gy in
take
in p
erce
nt, c
ompa
red
to
the
cont
rol g
roup
(10
0 %
)
105
100
95
90
85
80
Fig. 3: BENEO Oligofructose can
reduce calorie intake.
Effect of Oligofructose on energy intake in healthy adults.
Oligofruc-tose
Control
Due to its mild sweetness profile, Oligofructose can even be
used to reduce the sugar in the final product, thus decreasing
the amount of total calories: This makes Oligofructose the ideal
bi-functional ingredient for all low-calorie food products.
Enhancing your products – the easy way.
Technical benefits
Apart from the nutritional benefits, BENEO prebiotic fibres share a whole range of technical benefits making
them applicable in many different food and beverage applications. Our fibres are applied in many dairy
products like cream cheese, providing texture, body and creaminess. In low-fat yogurts they add to a soft
creamy texture and an optimised sweetness profile. And in extruded cereals or cookies, they support calorie
reduction whilst safeguarding the organoleptical aspects such as taste and crunchiness. In short, BENEO
fibres can be applied in most food applications, adding valuable technical benefits.
In most cases, our prebiotic fibres can be incorporated together with other ingredients without major changes
in the production process of any food product. Beyond their easy processing, they offer several other important
technical advantages.
For natural sweetness: Reducing sugar while increasing f ibre.
With about 30 percent of the sweetness of sucrose, BENEO high soluble Inulin and Oligofructose do not only
offer all the nutritious benefits of fibres, but even add a mildly sweet taste to foods and beverages.
Thanks to their chemical structure, these BENEO fibres have sugar-like technical properties and are therefore
perfectly suitable as natural sugar reducers. Due to their natural sweetness profile, they are also often used in
combination with high intensity sweeteners to create a more balanced and sugar-like palate without any off-taste.
Thus BENEO Oligofructose and Orafti® HSI are ideal ingredients in calorie- and sugar-reduced fruit preparations
for yogurt or in the binding syrup for fibre-enriched cereal bars. You will also find them in ice cream, a range of
baked goods and breakfast cereals.
Fig. 4: The chemical structures in comparison.
CH2OH
OH
OH
O
OH
OH
OH
OH
O
OH
CH2OH
OH
O
HO
O
CH2OH
OH
OH
O
OH
OH
CH2OHO
HO
OH
CH2OHO
HO
O
O
CH2OH
CH2OH
C2H
n-1 OH
CH2OHO
HO
OH
CH2OHO
HO
O
O
CH2OH
C2H
n-2
CH2
Chemical structures of Sucrose (GF)GFn and FnG = Glycosyl, F = Fructosyl
Sucrose (GF) GFn Fn
Count on our experts: Application support by the BENEO-Technology Center.
• Development of formulations & recipes thanks to our strong process know-how and our state of the art
pilot equipment.
• Delivery of innovative, technical food concepts. Solving technical problems and on-site consultancy.
• Partnerships with 3rd party experts: universities, scientific institutes and machinery suppliers.
For tasty light products: Replace fat with f ibres.
BENEO Inulin is a good dispersible powder which allows an easy incorporation in moist or semi-moist food
categories as a fat replacer. It can stabilise water into a creamy structure with a similar mouthfeel as fat.
Therefore BENEO Inulin perfectly matches low-fat products, improving their body and mouthfeel combined
with an excellent flavour release. It also improves the stability of dairy mousses and foams.
This enables product developers to replace part of the fat content with Inulin and reduce the caloric value of
products without compromising on taste and texture. Application examples include dairy products such as
yogurts and desserts, cold sauces such as mayonnaise and even meat.
For easy implementation: Maintaining your production process.
Both BENEO Inulin and Oligofructose are soluble fibres. This allows easy processing without adapting or
changing production processes.
BENEO Oligofructose is even more soluble than sucrose and without doubt the most soluble dietary fibre
in the world. Whenever high dosages of fibre are needed with limited water availability, BENEO Oligofructose
and high soluble Inulin ingredients are the ideal solution for easy processing. Typical examples are cereal bar
binding syrups, dairy fruit preparations, fillings or baked goods such as biscuits, cakes and muffins.
Convincing in every sense.
The benefits at a glance
Also interested in other ingredients? Discover our complete range now.
The BENEO range of ingredients also includes functional carbohydrates and rice specialties.
Learn more about the other BENEO nutrients online: www.beneo.com
BENEO prebiotic fibres offer a whole range of valuable benefits – for food manufacturers and consumers alike.
Our range of ingredients can help you to produce healthy food products that will perfectly match today’s
expectations. Together, we can contribute to better nutrition and health.
Always at your side: Profit from our interdisciplinary expertise.
• Our experts have valuable insights in physiology, process technology, marketing as well as in laws and regulations.
• With nutritionists, marketers, regulatory professionals, technical food engineers and a competent sales force
throughout the world, there is always a BENEO expert able to help you.
• It’s the combination of advanced ingredients and specialist knowledge intertwined with access to a global
network of experts, which makes BENEO a unique business partner.
Nutritional benefits Technical benefits
A healthy digestive system
Stronger bones Easier weight management
Easy processing
Sugar reduction Fat reduction
• Overall fibre
intake
• Prebiotic effect
• Improved
calcium
absorption
• Reduced overall
energy intake
• High solubility
• Dispersibility
• Natural-like
sweetness
• Better texture,
creaminess &
mouthfeel
Genuine advantages: How BENEO prebiotic fibres can improve your product.
References
Abrams SA, Griffin IJ, Hawthorne KM, Liang L, Gunn SK, Darlington G, Ellis KJ. (2005) A combination of prebiotic short- and long-chain Inulin-type fructans enhances calcium absorption and bone mineralization in young adolescents. Am. J. Clin. Nutr., 82: 471-6.
Cani PD, Joly E, Horsmans Y, Delzenne NM. (2006) Oligofructose promotes satiety in healthy human: a pilot study. Eur. J. Clin. Nutr., 60: 567-72.
Cani PD, Lecourt E, DeWulf EM, Sohet FM, Pachikian BD, Naslain D, De Backer F, Neyrinck AM, Delzenne NM. (2009) Gut microbiota fermentation of prebiotics increases satietogenic and incretin gut peptide production with consequences for appetite sensation and glucose response after a meal. Am. J. Clin. Nutr., 90: 1236-43.
McCann MT, Livingstone MBE, Wallace JMW, Gallagher AM, Weich RW. (2011) Oligofructose-enriched Inulin supplementation decreases energy intake in overweight and obese men and women. Obesity Reviews, 12 (Suppl. 1), 63-279.
Abrams SA, Griffin IJ, Hawthorne KM, Ellis KJ. (2007) Effect of prebiotic supplementation and calcium intake on body mass index. J. Pediatr., 151: 293-8.
Parnell JA, Reimer RA. (2009) Weight loss during oligofructose supplementation is associated with decreased ghrelin and increased peptide YY in overweight and obese adults. Am. J. Clin. Nutr., 89: 1751-9.
Bouhnik Y, Raskine L, Champion K, Andrieux C, Penven S, Jacobs H , Simoneau G. (2007) Prolonged administration of low-dose inulin stimulates the growth of bifidobacteria in humans. Nutr. Res., 27: 187-193.
Closa-Monasterolo R, Gispert-Llaurado M, Luque V, Ferre N, Rubio-Torrents C, Zaragoza-Jordana M, Escribano J. (2013) Safety and efficacy of inulin and oligofructose supplementation in infant formula: results from a randomized clinical trial. Clin. Nutr. Accepted for publication, Feb 26.
Gibson G, Beatty E, Wang X, Cummings J. (1995) Selective stimulation of bifidobacteria in the human colon by Oligofructose and Inulin. Gastroenterology, 108: 975-82.
Langlands S, Hopkins M, Coleman N, Cummings J. (2004) Prebiotic carbohydrates modify the mucosa associated microflora of the human large bowel. Gut, 53: 1610-16.
Rao V. (2001) The prebiotic properties of oligofructose at low intake levels. Nutr. Res., 21: 843-48.
Ramirez-Farias C, Slezak K, Fuller Z, Duncan A, Holtrop G, Louis P. (2009) Effect of inulin on the human gut microbiota: stimulation of Bifidobacterium adolescentis and Faecalibacterium prausnitzii. Brit. J. Nutr., 101: 541-50.
Menne E, Guggenbuhl N, Roberfroid M (2000) Fn-type chichory inulin hydrolysate has a prebiotic effect in humans. J. Nutr., 130:1197-99.
Dewulf EM, Cani PD, Claus SP, Fuentes S, Puylaert PGB, Neyrinck A, Bindels LB, de Vos WM, Gibson GR, Thissen JP, Delzenne NM (2012) Insight into the prebiotic concept: lessons from an exploratory, double blind intervention study with inulin-type fructans in obese women. Gut, 62: 1112-21.
The information in this brochure is presented in good faith and believed to be correct, nevertheless no responsibilities/warranties as to the completeness of this information can be taken. This information is supplied upon the condition that the persons receiving the same will make their own determination as to its suitability for their purposes prior to use. It is strongly recommended to consult and apply all national food legislation (e.g. legislation on claims, communication towards the consumer etc) prior to any communication to consumers. This information does not contain any warranty that the supply or the use of the products in any territory is not an infringement of the rights of third parties in industrial or intellectual property. It can also not be regarded as an encouragement to use our products in violation of existing patents or legal provisions in the matter of food stuffs.
If you have any questions on our range of functional fibres or any other BENEO
ingredient group, please don’t hesitate to contact us. We will be happy to help you.
What can we do for you?
Belgium
BENEO
Aandorenstraat 1
3300 Tienen (Belgium)
Phone +32 16 801 301
Fax +32 16 801 308
Brazil
BENEO Latinoamerica Ltda.
R. Casa do Ator 1.117. Conj. 62
04546-004 São Paulo (Brazil)
Phone +55 11 3049 1801
Fax +55 11 3049 1804
Germany
BENEO GmbH
Maximilianstraße 10
68165 Mannheim
Phone +49 621 421-150
Fax +49 621 421-160
www.beneo.com
Singapore
BENEO Asia-Pacific Pte. Ltd.
10 Science Park Road
#03-21 to #03-24, The Alpha, Science Park II
Singapore 117684
Phone +65 6778 8300
Fax +65 6778 2997
Spain
BENEO Ibérica S.L.
Rambla Cataluña 2 y 4, 2º Izq.
08007 Barcelona (Spain)
Phone +34 93 2722060
Fax +34 93 2158517
USA
BENEO Inc.
201 Littleton Road, 1st Floor
Morris Plains, NJ 07950 (USA)
Phone +1 973-867-2140
Fax +1 973-867-2141
Matching today’s expectations.Functional carbohydrates for better nutrition.
Matching today’s expectations.
Introduction
What are today’s nutritional expectations?
Modern nutritional habits are often characterised by a fast pace of life, frequent snacking and reduced time to
regularly prepare a wholesome meal from scratch. People tend to go for the fast and easy options. This often
means high glycaemic diets combined with a disproportional daily calorie intake. When poor dietary habits are
then combined with insufficient physical activity, this does not only drive the individual metabolism out of
balance, but also has remarkable consequences on populations: The international societal result has been a
tremendous rise in non-communicable diseases, such as obesity, type 2 diabetes, cardiovascular diseases
and others.
The health relevance of lower glycaemic nutrition is strongly gaining traction among public health experts and
informed consumers alike. Today consumers are starting to actively look for products that help them in keeping
their blood glucose on a lower and more balanced level. In the USA, for example, almost half of the consumers
have been found to be explicitly concerned about avoiding large peaks and drops in their blood glucose levels.
The growing public awareness extends to the amount of sugar and calorie intake. About half of the European
and American population is looking for products that will lower their overall calorie intake, and almost two
thirds of both populations also actively try to limit their sugar intake.
Ideal carbohydrate solutions for different needs.
Even more important than protein and fat, carbohydrates are the most essential nutrients that provide our
body with the very energy it functions on. Following nutrition recommendations around the globe, more than
55 % of the daily energy intake should come from available carbohydrates. This means these carbohydrates have
a strong influence on our body’s metabolism. However, one has to distinguish between different kinds of
carbohydrates – in terms of their digestibility, their speed of absorption, their influence on blood glucose levels
and hormones like insulin as well as in terms of their potential effect on dental health.
In today’s diet, the vast majority of carbohydrates are quickly available, highly digestible starches and sugars.
As a refreshingly different approach, BENEO offers two important alternatives: functional carbohydrates that
drive the metabolism into more advantageous, healthy conditions.
One alternative to traditional sugars is Palatinose™, with the generic name isomaltulose. Palatinose™ is a
fully available and digestible sugar that is taken up by the body in a slow and more balanced way. As such, it
triggers lower blood glucose responses as well as lower insulin levels, offers a longer lasting energy effect and
at the same time makes better use of fat storages for energy production.
The second BENEO functional carbohydrate is Isomalt, a polyol made from sugar.
It replaces sugar cup by cup and is mainly known for its major role in sugar-free,
calorie-reduced confectionery. Isomalt is a carbohydrate that is only available to the
body to a very limited extent. It passes the small intestine almost entirely and reaches
the large intestine where it then serves as food for the human gut microflora. Due
to this digestion process, a blood glucose response hardly occurs and almost no
carbohydrate energy is delivered.
Both Palatinose™ and Isomalt also have a few important benefits in common: unlike
conventional carbohydrates, they both do not cause dental caries. At the same time,
they convince manufacturers through their natural sugar-like taste and mouthfeel, easy
applicability and excellent stability. Upgrade your nutritional products with the next
generation of healthy functional carbohydrates.
Palatinose™Slow and complete
stomach
smal
l int
estin
eHighly digestiblecarbohydrates
colonLow digestible carbohydrates such as Isomalt
Fig. 1: Absorption of different kinds of carbohydrates.
Palatinose™: The stable, smart carbohydrate.
Palatinose™, also generically known as isomaltulose, is derived
from sugar beet. Just like sucrose, Palatinose™ consists of one
glucose and one fructose unit. The diff erence lies in the bond
between these parts. With its α-1.6-glucosidic bond, Palatinose™
is a more stable molecule compared to the α-1.2-glucosidic bond
found in sucrose.This strong binding explains why Palatinose™
off ers a more steady source of energy when compared to sucrose,
for example. It can simply not be broken down as fast as sucrose.
Discovering our functional carbohydrates.
Source, varieties & applications
All our functional carbohydrates are purely based on sucrose from the sugar beet. They are 100 % vegan,
kosher, halal and non-GMO. In terms of their chemical structure, their applications and their nutritional
benefi ts, Palatinose™ and Isomalt both have their own distinctive merits.
Range PSD in mm Application specifi c
PalatinoseTM PST-N < 0.71 various foods & beverages
PalatinoseTM PST-PF < 0.1 fi ne powder of various foods & beverages
PalatinoseTM PST-PA < 0.05 coated products and tablets
PSD: Particle size distribution; particle sizes apply for 90 % of the product
Range PSD in mm Application specifi c
Standard Isomalt crystalline (ST)
Isomalt ST-M 0.5 – 3.5 hard candies
Isomalt ST-F 0.2 – 0.7 chocolate, powder drinks
Isomalt ST-PF < 0.1 chocolate, low boilings, chewing gum, baked goods
Isomalt ST-PA < 0.05 granulates
Isomalt crystalline with good solubility (GS)
Isomalt GS (unsieved) coating
Isomalt GS-PF < 0.1 coated products, fruit spreads
Isomalt GS-PA < 0.05 baked goods, granulates
Low moisture Isomalt crystalline (LM)
Isomalt LM-E 0.063 – 0.9 chocolate
Isomalt LM-PF < 0.1 chocolate
Isomalt crystalline for direct compression (DC)
Isomalt DC 101 0.1 – 0.8 direct compressed tablets (swallow)
PSD: Particle size distribution; particle sizes apply for 90 % of the product
In addition to these Isomalt varieties, BENEO also provides liquid variants that our expert sales force can
personally inform you about at any time.
Fig. 2: The chemical structures of
sucrose & Palatinose™.
OH
OHO
HO
OH OH
O
1
OHα
HO
HO
HO
OH
OHO
HO
OH OH
O
HO
HO
6O1 α
Sucrose PalatinoseTM
OH
OHO
HO
OH OH
O
1
OHα
HO
HO
HO
OH
OHO
HO
OH OH
O
HO
HO
6O1 α
• Baked goods
• Breakfast cereals & cereal bars
• Chewing gum
• Chocolate
• Coated products
• Compressed tablets
• Low-boiled candies
• Frozen desserts
• Fruit spreads
Areas of application for Isomalt.
Especially when it comes to hard candies, Isomalt is the number one sugar replacer worldwide.
However, it is also utilised in a lot of other applications:
• Baked goods
• Breakfast cereals & cereal bars
• Confectionery
• Dairy products
• Frozen desserts
• Fruit juice beverages
• Malt beverages
• Near water
• Powder based drinks
• Special and clinical nutrition
• Sports beverages & energy drinks
Areas of application for Palatinose™.
Although Palatinose™ has proven to work great in all kinds of beverages, it can also be used in a multitude of
other applications:
Isomalt: The sugar-free nutritive sweetener.
Isomalt is the only sugar-free nutritive sweetener derived exclusively
from sucrose. It is produced by an enzymatic step followed by
hydrogenation. The resulting principal components of Isomalt
are 6-0-α-D-glucopyranosyl-D-sorbitol and 1-0-α-D-glucopyranosyl-
D-mannitol dehydrate. This molecular structure explains why
Isomalt provides a sweetening profi le almost equal to sucrose – but
only half the calories! This makes Isomalt work perfectly as a healthy
sugar replacer for calorie-reduced and toothfriendly products.
Fig. 3: The chemical structure of Isomalt.
O
OH
OHO
HO
OH
OH OHOH
OH
HO
O
OH
OHO
HO
OH
OH OHOH
OH
HO
1.1 GPM-dihydrate
1.6 GPS
2 H2O
Tapping the full potential of low glycaemic power.
Nutritional benefits Palatinose™
As a fully but slowly digestible carbohydrate, Palatinose™ provides the entire carbohydrate energy in a slower and
more balanced way. Unlike high glycaemic carbohydrates that are already completely absorbed at the beginning
of the small intestine, Palatinose™ is the only fully available carbohydrate that is absorbed more slowly – and
throughout the entire small intestine. This results in a slower and overall lower rise in blood glucose as well as in
an enhanced fat oxidation. In addition, this next generation carbohydrate is recognised as toothfriendly.
For sustained energy: Stretching the power curve.
Palatinose™ provides the body with the same amount of carbohydrate energy as sucrose does, with three
important differences. First of all, the energy is released more slowly and not all at once. The blood glucose
peak is therefore lower and the blood glucose curve is stretched, which leads to the second difference:
a prolonged, more balanced energy supply for the body (see Fig. 4). Additionally, Palatinose™ supports fat
oxidation to occur at a higher level. Ideally this allows for the body’s own carbohydrate storage to be spared for
higher levels of endurance. Therefore, Palatinose™ is the ideal carbohydrate for athletes and all others
who count on mental or physical stamina.
For a healthy metabolism: Balancing blood glucose profiles.
Science increasingly makes reference to the health benefits of a carbohydrate-based low glycaemic diet,
especially regarding the development of a number of non-communicable diseases. A low glycaemic diet
may offer the following preventive effects:
• Safeguarding the body’s sensitivity to insulin (contributes to preventing type II diabetes)
• Improving diabetes control
• Reducing the risk of heart disease
• Lowering blood cholesterol levels
The slow digestion of Palatinose™ smoothens peaks and drops in blood glucose levels that are known from
sucrose intake situations, thus reducing the resulting insulin release. There is no “sugar rush” and blood
glucose levels do not drop so early below the baseline as experienced with conventional carbohydrates
(see Fig. 4). Thus the body is more steadily provided with energy in the form of glucose.
For healthy weight management: Promoting fat oxidation.
Insulin facilitates the transition of glucose from the blood into the cells so that a normal blood glucose level
can be quickly achieved. At the same time, insulin is a so-called ‘storage hormone’ and as such it is responsible
both for fat storage and the suppression of fat burning. As Palatinose™ induces a low blood glucose response,
the body releases only a reduced amount of insulin, which has a positive effect on the entire metabolism. Fat
can then be used and burned for energy supply.
In a study on overweight participants with insulin resistance, the consumption of meals containing
Palatinose™ did not only prove to result in lower rises in blood glucose and a lower daily insulin level, but
also showed an increase in fat burning by up to 18 %.
For a bright smile: Keeping teeth healthy.
Commonly known carbohydrates like sucrose or starches put teeth at risk by being cariogenic. As Palatinose™
can scarcely be fermented by oral micro-organisms, acid production hardly occurs and the pH does not drop
to critical levels.
Up to now, the only toothfriendly alternatives have been sugar replacers (polyols). With Palatinose™, a fully
digestible alternative is now available for the first time: A sugar that is kind to teeth! Palatinose™ can be used
in toothfriendly chocolate and candy bars designed for those younger generations that can’t get enough of
their sweet treats. Its toothfriendliness has been accepted by the U.S. Food and Drug Administration (FDA)
with a corresponding health claim in the Code of Federal Regulations and is an approved health claim within
the European Union. BENEO offers a range of specialty sugar grades to promote your toothfriendly products
to consumers.
Cha
nge
in b
lood
glu
cose
2.5
2.0
1.5
1.0
0.5
0.0
-0.5
Fig. 4: The blood glucose response of Palatinose™ in healthy adults.
Sucrose PalatinoseTM
0 30 60 90 120
Minutes
Enhancing your products with Palatinose™.
Technical benefi ts Palatinose™
Next to its nutritional benefi ts, Palatinose™ also convinces through a whole range of technical benefi ts:
The functional carbohydrate can be included in food and beverages without any changes in the production
processes. Its acid and temperature stability result in a longer shelf life and more specifi cally it can support a
better rehydration after exercise. Its low hygroscopicity prevents powder drinks from lumping and its taste and
mouthfeel closely resemble the popular sweetness profi le of sucrose, thus providing a natural, sugar-like taste
and sweetness. At the same time, Palatinose™ displays a high stability against fermentation by most yeasts
and cultures in yogurts, yogurt drinks, kefi r and beer.
For a longer shelf life: Avoiding hydrolysis.
With an α-1.6-glucose-fructose bond, Palatinose™ has a much higher stability than sucrose, which only
consists of an α-1.2 bond: Palatinose™ is not hydrolysed by acids as easily as sucrose (see Fig. 5). This
characteristic is especially relevant for isotonic sports drinks which usually have a pH value of less than three.
If these beverages contain sucrose, the latter will hydrolyse into glucose and fructose. This in turn increases
the number of osmoactive particles and produces an imbalance of the isotonic osmolality, resulting in a lower
rehydration functionality after exercise. Palatinose™ does not hydrolyse and therefore supports a longer shelf
life with the full rehydration eff ect that an isotonic sports drink should off er.
For free powder f low: Benefiting from low hygroscopicity.
At a temperature of 25 °C and relative humidities up to 85 %, Palatinose™ absorbs virtually no moisture.
It is a very low hygroscopic free-fl owing powder.
This characteristic makes it the perfect ingredient for all powder drinks and blends. As it reduces water
absorption and therefore signifi cantly minimises the risk of caking and lumping, PalatinoseTM is the ideal
carrier for baby food or special nutrition products. Even in blends with other sugars like sucrose or fructose,
Palatinose™ can reduce the moisture uptake of the powder.
For a sugar-like taste and mouthfeel: Resembling the organoleptic profile of sucrose.
Palatinose™ is naturally derived from sucrose. Therefore it off ers a very similar organoleptical profi le with
50 % of the sweetness compared to sucrose. Density, specifi c volume and viscosity of Palatinose™ aqueous
solutions are identical to sucrose solutions with the same concentration, thus delivering a very similar
mouthfeel otherwise obtained from sucrose. Furthermore, Palatinose™ can also be combined with high
intensity sweeteners in order to achieve any kind of sweetness profi le – without producing any side- or aftertaste.
The functional carbohydrate additionally displays a high stability against fermentation by yeasts and bacteria.
A benefi t that makes it ideal for the use in malt beverages, beer specialties and fermented dairy products. The
use of Palatinose™ results in an optimised palate fullness, body and true-to-type sensorial profi le.
For a longer shelf life: Limiting water activity with bilayer products.
With bilayer products, such as glazed donuts, the dough underneath the donut glazing becomes harder
over time. Shelf life can be extended when water migration between two layers is carefully controlled. When
Palatinose™ is used in the glazing, water activity is balanced. Thus, the dough keeps its original softness
and freshness, the shelf life is extended and logistics costs are minimised.
Nutritional benefi ts Technical benefi ts
• Balancing blood glucose levels
• Sustained energy thanks to a stretched
power curve
• Promoting fat burning
• Preventing demineralisation of tooth enamel
• Free powder fl ow due to low hygroscopicity
• Longer shelf life due to high stability at low pH
and high temperatures
• Shelf life extension due to excellent moisture barrier
• Sugar-like taste and mouthfeel, improved palate
fullness
At a glance: The benefits of Palatinose™.
Dry
sol
ids
(g/l
)
60
50
40
30
20
10
0
Fig. 5: Palatinose™: Stable against hydrolysis in low pH beverages.
Sucrose PalatinoseTM
0 1 2 3 4 5 6 7 8 9 10 11 12
Time (months)pH 2.5 – 2.7, 25 °C
Reducing sugar the healthy way.
Nutritional benefits Isomalt
The functional carbohydrate Isomalt is a naturally-derived bulk
sugar replacer. With only half the calories of sucrose, it is the
number one sugar replacer for hard candies worldwide. Thanks
to its physiological properties, this sugar-free, nutritive
ingredient perfectly matches the consumer trends of dental
health, weight management and keeping the body’s metabolism
healthy throughout life.
For dental health: Preventing tooth decay.
Dental cavities develop when bacteria convert fermentable carbohydrates into acids, which then attack the
tooth enamel. As most micro-organisms occurring in the oral cavity are unable to feed on Isomalt, the pH-level
always remains above the critical level of 5.7. This has been demonstrated in numerous clinical trials (see Fig. 6).
Furthermore, Isomalt reduces plaque formation as it cannot serve as a structural component of the plaque. By
stimulating saliva production, it even has a remineralising effect which promotes the repair of incipient cavaties.
Research also suggests that Isomalt enhances the positive effects of fluoride.
For healthy weight management: Cutting down the calories.
Even small changes in calorie intake can have major impacts. It all depends on the overall calorie balance.
Studies have shown that on average, women and men gain up to one kg each year, simply by eating as little as
respectively four kcal and 13 kcal a day more than the amount of calories required.
A smart, low calorie sugar replacer such as Isomalt can counter these effects. As Isomalt is mainly fermented
in the colon, the human body can only use less than 50 % of its energy. This explains its low caloric value of
two kcal/g which is accepted for food labelling in Canada, the U.S.A. and other countries.
For a health-conscious lifestyle: Little effect on blood glucose levels.
Being a low digestible carbohydrate, Isomalt is only partially digested by the body’s enzymes. Compared to
rapidly absorbed, high glycaemic carbohydrates it has a very low effect on blood glucose levels. Studies have
shown that both blood glucose and insulin levels rise only minimally after Isomalt consumption, compared with
glucose. This is especially relevant when managing diabetes, overweight or cardiovascular diseases.
pH
7
6
5
4
Fig. 6: pH-value after the consumption of Isomalt and sucrose.
Isomalt
Sucrose
3 min chewing of a paraffin chewing gum
Critical pH: 5.7
0 7 9 26 33 35 52 55 59 (min)
Isomalt Sucrose
Neutral Neutral NeutralTestphase Testphase (Control)
sucking phase/rinsing phase sucking phase/rinsing phase/Control)
Enhancing your products with Isomalt.
Technical benefits Isomalt
Increasing shelf life stability, avoiding stickiness of hard boiled candy, enhancing colours and crunchiness of
chewing gum coatings or optimising tastes – from menthol to fruity flavors: Isomalt does not only convince
through easy processing due to its temperature stability. It also offers manufacturers a whole range of benefits
considerably enhancing their low-calorie and sweet tasting products.
For longer shelf life and convenient packaging: Profiting from low hygroscopicity.
Isomalt’s hygroscopicity is lower than that of most polyols and even sugar itself. Consequently, it virtually
absorbs no moisture at room temperature and relatively high humidity. This makes Isomalt the ideal component
to stabilise formulations with ingredients that are themselves highly sensitive to moisture absorption. In hard
boiled candy, for example, Isomalt’s low hygroscopicity does not only minimise stickiness during forming, cutting
and wrapping. It also prevents the products from sticking afterwards, thus enabling unwrapped candy to be
packed together while guaranteeing a longer shelf life.
For process optimization: Higher product stability in chewing gum centre.
When Isomalt is used instead of mannitol, results show increasing starting firmness, providing a more stable
chewing gum centre. As such, the shape of the gum is maintained and deformation during the coating process
is avoided. Additionally, by using Isomalt in the chewing gum centre, conditioning times are reduced leading
to optimised processing. Isomalt also promotes long-term firmness of gum centres to the same extent as
mannitol, while maintaining chew-ability and texture.
For an optimised taste and mouthfeel: Adding better f lavour to sugar-free products.
As Isomalt’s natural origin is sugar, it shows a very similar organoleptical profile – with 45 % to 60 % of the
sweetness of sucrose. Where a strong classic sugar taste can overpower the more delicate fruit flavours,
Isomalt’s subtle sweetness brings about a better flavour release of those more gentle notes.
In applications such as sugar-free chewing gum or fruit-flavoured hard candies, this flavour-release-functionality
is perfectly complemented with Isomalt’s low solubility, which improves the sweetness retention. Isomalt
virtually absorbs no moisture and can therefore maintain the crunchiness of coated applications. On top of
this, it also ensures a smooth surface on candies and lollipops avoiding those sharp cracks that can compromise
the indulgence.
With a negative heat of solution of only -39.4 kJ/kg, Isomalt also has a lower cooling effect than all other sugar
replacers. This makes it the ideal low-calorie sweetener for chocolates, low-boiled candies and baked goods,
for example. In combination with high intensity sweeteners, Isomalt can furthermore achieve any sweetness
profile without producing any side- or aftertaste.
Sorbitol
Wat
er u
ptak
e (%
) 60
50
40
30
20
10
0
Fig. 7: Low hygroscopic Isomalt: Increasing storage stability of high-boiled candies.
Sugar/glucose syrupIsomalt ST Maltitol syrup
2,4
35,9 38
54,7
For brilliant colours and attractive coatings: Profiting from transparency.
While sugar has a white colour, Isomalt is translucent due to its unique chemical structure. Thus, it boosts the
colour brilliance in the coatings of products such as chewing gum, jelly beans or colour coated chocolate lentils.
This can even have a positive influence on the production processes: With chewing gum coatings and dragees,
for example, any intense colour can be simply applied without having to change the coating process. Isomalt also
enhances products where transparency plays an important role, such as high boiled candies and lollipops.
For easy processing: Providing stability when cooking and coating.
Isomalt remains stable even at high temperatures and is highly resistant to acids and enzymatic hydrolysis.
If only Isomalt is used, no maillard reaction occurs during the cooking process. This can have a positive effect
on the appearance of a sugar-reduced shortbread cookie, for example. These characteristics make Isomalt
particularly easy to process – even easier than sugar itself. Manufacturers do not require any additional or
different equipment. They do not even have to change the way of heating, making Isomalt the ideal raw
material for sugar-free, toothfriendly and low-calorie products. Additionally, working with Isomalt for coating
means just a single syrup process, short coating times and lower process temperatures. Beyond that, Isomalt
offers excellent storage stability.
Nutritional benefits Technical benefits
• Preventing demineralisation of tooth enamel
• Half the calories
• Little effect on blood glucose levels
• Longer shelf life and reduced stickiness due to
low hygroscopicity
• Easy processing due to high process stability
• Brilliant coloured coatings and highly transparent
hard candy shell
• Optimised taste and mouthfeel
• Enhanced and prolonged flavour release
At a glance: The benefits of Isomalt.kJ
/kg
0
50
100
150
Fig. 8: Negative heat of solutions of sugar and sugar alcohols.
Sucrose
1852
Lactitol Maltitol(cryst.)
79
Sorbitol
110
Mannitol
121
Xylitol
153
Isomalt
39
25 °C, 80 % r.h., 7 days
Convincing either way.
The benefits at a glance
ReferencesEFSA Journal 2011; 9(4): 2076.
Food and Drug Administration, 21CFR §101.80 Food labeling: health claims; dietary noncariogenic carbohydrate sweeteners and dental caries. Fed Regist 2008 May 27;73(102):30299-301.
Holub I, Gostner A, Hessdorfer S, Theis S, Bender G, Willinger B, Schauber J, Melcher R, Allolio B, Scheppach W (2009) Improved metabolic control after 12-week dietary intervention with low glycaemic Isomalt in patients with type 2 diabetes mellitus. Horm Metab Res 41:886-892.
Imfeld TN (1983) Identification of low Caries Risk Dietary Components. Karger Verlag, Basel, 117-141.
König D, Theis S, Kozianowski G, Berg A (2012) Postprandial substrate use in overweight subjects with the metabolic syndrome after isomaltulose (Palatinose™) ingestion. Nutrition 28:651-656.
Livesey G (2003) Health potential of polyols as sugar replacers, with emphasis on low glycemic properties. Nutr Res Rev 16(2):163-191.
McNutt K, Sentko A (2003) Isomalt. UK Encyclopedia of Food Science. Elsevier Science Ltd., pp 3401-3408.
Sydney University’s Glycaemic Index Research Service (SUGiRS). Glycemic Index of isomaltulose and Isomalt, published in the GI database at www.glycemicindex.com
BENEO functional carbohydrates do not only make your food products healthier. They also add a whole
range of application benefits – from better taste to longer shelf life.
The information in this brochure is presented in good faith and believed to be correct, nevertheless no responsibilities/warranties as to the completeness of this information can be taken. This information is supplied upon the condition that the persons receiving the same will make their own determination as to its suitability for their purposes prior to use. It is strongly recommended to consult and apply all national food legislation (e.g. legislation on claims, communication towards the consumer etc) prior to any communication to consumers. This information does not contain any warranty that the supply or the use of the products in any territory is not an infringement of the rights of third parties in industrial or intellectual property. It can also not be regarded as an encouragement to use our products in violation of existing patents or legal provisions in the matter of food stuffs.
Palatinose™ in a nutshell.
Palatinose™ is the only fully available, slowly digestible, toothfriendly sugar on the market. It offers a
sustained energy supply, a lower impact on blood glucose levels as well as an increased fat oxidation.
Beyond that Palatinose™ convinces through its excellent stability, its ability for shelf life extension, free
powder flow and its sugar-like taste and mouthfeel.
Isomalt in a nutshell.
Isomalt, on the other hand, is a nutritive, toothfriendly sweetener with only half the caloric value of traditional
sugar. Beyond its low effect on blood glucose, it serves as a calorie-reducing sugar replacer while providing a
natural sugar-like taste. Apart from a longer shelf life and high process stability, Isomalt prevents stickiness
and offers an optimised taste and mouthfeel.
To sum up, Palatinose™ and Isomalt can help you to produce food and beverages that will perfectly match
today’s expectations and tomorrow’s markets. Each one in its own way. Together, we can contribute to better
nutrition and health.
Always at your side: Profit from our interdisciplinary expertise.
Our experts comprise valuable insights. No matter if your question concerns physiology or process technology,
if it is marketing related or if it is about legislation and regulations. With nutritionists, marketers, regulatory
professionals, technical food engineers and a competent sales force throughout the world, there is always a
BENEO expert that can help you. It’s the combination of advanced ingredients and specialist knowledge
intertwined with access to a global network of experts which makes BENEO a unique business partner.
Also interested in other ingredients? Discover our complete range now.
The BENEO range of ingredients also includes prebiotic fibres and rice specialties. Learn more about
the other BENEO nutrients online: www.beneo.com
If you have any questions on our range of prebiotic fibres or any other BENEO
ingredient group, please don’t hesitate to contact us. We will be happy to help you.
What can we do for you?
Belgium
BENEO
Aandorenstraat 1
3300 Tienen (Belgium)
Phone +32 16 801 301
Fax +32 16 801 308
Brazil
BENEO Latinoamerica Ltda.
R. Casa do Ator 1.117. Conj. 62
04546-004 São Paulo (Brazil)
Phone +55 11 3049 1801
Fax +55 11 3049 1804
Germany
BENEO GmbH
Maximilianstraße 10
68165 Mannheim
Phone +49 621 421-150
Fax +49 621 421-160
www.beneo.com
Singapore
BENEO Asia-Pacific Pte. Ltd.
10 Science Park Road
#03-21 to #03-24, The Alpha, Science Park II
Singapore 117684
Phone +65 6778 8300
Fax +65 6778 2997
Spain
BENEO Ibérica S.L.
Rambla Cataluña 2 y 4, 2º Izq.
08007 Barcelona (Spain)
Phone +34 93 2722060
Fax +34 93 2158517
USA
BENEO Inc.
201 Littleton Road, 1st Floor
Morris Plains, NJ 07950 (USA)
Phone +1 973-867-2140
Fax +1 973-867-2141
Palatinose™ – Prolonged energy supply
Our body needs energy. Carbohydrates play an important role in this, as they provide glucose, the preferred energy source for physical and mental activities. Some parts of the body, such as the brain or the central nerve system, even depend on glucose. Accordingly, nutritionists worldwide recommend to obtain more than 50 percent of the daily energy intake from carbohydrates.
Palatinose™ provides a more balanced and longer glucose supplyPalatinose™ supplies our body with glucose. It is a fully available
carbohydrate and thus provides the same amount of energy as other
available carbohydrates (4 kcal/g) – yet in a more balanced way and
over a longer period of time. This unique characteristics come from
the significantly slower and yet complete digestion of Palatinose™ in
the small intestine – as compared to conventional carbohydrates,
such as sugars and starches.
The result is a more balanced provision of blood glucose:
Palatinose™ has a slower, overall lower blood glucose response
which is maintained for a longer period of time than with con-
ventional sugars and thus allows a more constant and balanced
supply of energy.
Glucose is energyThe role of glucose in metabolism is primarily that of energy supply.
Thus, before other energy providers – such as fats and proteins,
glucose will be ‘burned’, i.e. used up with the aid of body insulin.
A longer availability of blood glucose – as with Palatinose™ – thus
means a longer supply of the body with energy from carbohydrate
burning.
The sustained energy supply of Palatinose™ is shown via blood
glucose response curves. The response curves of standard sweet-
ening carbohydrates, sucrose (sugar) or high fructose corn syrup
(HFCS), are here generally compared with the response curve of
Palatinose™. A number of scientific studies have confirmed the unique
characteristic of a longer lasting energy supply for Palatinose™.
And this effect of Palatinose™ has also been shown in blends with
other sugars, such as fructose, sucrose/HFCS and/or glucose.
Figure 1: Palatinose™ compared with glucose and sugar
En
erg
y s
up
ply
Time (2 hours)
Sucrose
Palatinose™
Should you have any questions regarding Palatinose™, feel free to contact:
BENEO-Palatinit GmbHGottlieb-Daimler-Strasse 12 68165 MannheimGermany
Phone +49 621 421-150Fax +49 621 [email protected]
Should you have any questions regarding Palatinose™, feel free to contact:
BENEO-Palatinit GmbHGottlieb-Daimler-Strasse 12 68165 MannheimGermany
Phone +49 621 421-150Fax +49 621 [email protected]
Who will benefit from a more balanced and longer energy supply with Palatinose™?Palatinose™ is good for all those who want to maintain and optimize
their physical and mental performance. Palatinose™ enables a more
balanced and longer energy supply in the form of glucose. That
means a continuous supply of energy for muscles and brain over a
longer period of time. Large fluctuations of blood glucose levels are
prevented avoided. These are thought to be associated with the
feeling of hunger and a drop in performance. Moreover, an overall
lower blood glucose response and the resulting lower insulin
release by the body have a positive effect on metabolism and are
thuts potentially health-promoting.
Especially for endurance activities, Palatinose™ more evenly pro-
vides the desired energy from glucose. This allows the maintenance
of fat burning at a higher level, i.e. the body gains energy from its
own fat reserves to a greater extent.Ideally, this allows the body’s
own carbohydrate reserves to be saved for the benefit of longer
endurance.
Palatinose™ also supports mental performance. Studies have shown
that the choice of a low glycemic breakfast versus a high glycemic
breakfast seems to be advantageous for the memory.
In which products can Palatinose™ be used? Since 2005, BENEO-Palatinit produces Palatinose™ for the food
industry and meanwhile it is used as a functional carbohydrate in a
steadily growing number of food and drinks. Prolonged energy
release with Palatinose™ is particularly suitable for sports and
energy beverages. Wellness and functional beverages also offer
excellent application possibilities. Its sensorial and tech nological
properties allow the development of products with an excellent
taste.
The taste profile of Palatinose™ is accordingly described as pure,
mild and sugar-like, but less sweet and without any aftertaste.
The combination of its nutritional physiological
benefits with its sensory and technological
properties make Palatinose™ a unique carbo-
hydrate with great market potential for products
supporting an active lifestyle that is based on
healthy nutrition.
What is Palatinose™ and what makes it special?
Palatinose™ (generic name: iso-
mal tu lose) is a carbohydrate that
occurs naturally in, for example,
honey. For use in larger quantities
as a functional carbohydrate in
food, Südzucker/BENEO-Palatinit
developed a process to obtain
Palatinose™ from sugar (sucrose). The only difference between
Palatinose™ and sugar lies in their bond between the glucose
and the fructose units. The more stable bond of Palatinose™
is broken down more slowly by the enzymes of the gastro-
intes ti nal tract but nevertheless completely. Palatinose™, as a
functional carbo hydrate, combines various beneficial
physio lo gical properties that are usually attributed to carbo-
hydrates that are less digestible (and often less well
tolerated). Palatinose™ is kind to teeth. While cariogenic oral
bacteria are not able to use it, however, Palatinose™ is fully
available for the human organism. Its special characteristic is
the slow digestion and absorption in the small intestine. As
result of this, Palatinose™ has a low effect on blood sugar
level and insulin. With its prolonged energy supply in the form
of glucose it supports physical and mental performance and also
promotes an improved fat oxidation during physical activity.
Palatinose™ is used as a functional carbohydrate, for instance,
in sport and wellness drinks, sports nutrition, instant bever-
ages, functional dairy and tea, cereal and energy bars, baked
goods, beer and clinical nutrition.
PALATINOSE™ –
The functional carbohydrate providing better energy
What is PALATINOSE™?
PALATINOSE™ is a pure, white, crystalline carbohydrate derived from the natural source of
sucrose. It can be found in e.g. honey and sugar cane extract. PALATINOSE™ is the only
functional carbohydrate which is fully digestible yet slowly released. In other words,
PALATINOSE™ provides glucose in a more balanced way thus providing prolonged energy. In
addition to being low glycemic, low insulinemic and toothfriendly, PALATINOSE™ burns more
calories from fat under physical activity in comparison to other carbohydrates.
Origin and molecular structure
The generic name of this sucrose-isomer is isomaltulose (chemical name: 6-0-�-D-
glucopyranosyl-D-fructose). PALATINOSE™ is made from sucrose by enzymatic rear range ment
of the alpha 1,2 linkage between glucose and fructose to an alpha 1,6 linkage, still combining the
glucose and the fructose molecule.
O
O
Glucose
OFructose
1
6�
••• 2
PALATINOSE™ is produced in a biotechnological process and applied as a functional carbohydrate
because of its distinct nutritional and physiological properties. Large scale manufacturing of
PALATINOSE™ from beet sugar became possible only after the discovery of a natural enzyme
activity with the unique ability to modify the molecular structure of conventional sucrose.
The microorganism that produces this enzyme is a biological genius: in nature, Protaminobacter
rubrum secures its food supply by creating its very own carbo hydrate which cannot be used as
an energy source by most competing microorganisms. How is this possible? Usage of sucrose as
energy source requires the splitting of the bond which connects the two molecular parts of
sucrose: glucose and fructose. Protaminobacter rubrum is able to rearrange said bond bet ween
the glucose and the fructose part of sucrose resulting in a new carbohydrate with a higher
stability of the linkage and a three-dimensional structure which is “less attractive” for other
microorganisms. The resulting carbohydrate is PALATINOSE™.
3 •••
As result of the stronger bond between the two molecules, PALATINOSE™, distinctly differs in
its nutritional and physiological properties from those of e.g. sucrose.
PALATINOSE™ is very low glycemicThe slow but complete hydrolysis and absorption of PALATINOSE™ is
reflected in its characteristic blood glucose response. PALATINOSE™
is very low glycemic with a glycemic index (GI) of 321 and guarantees
a balanced energy supply without peaks and troughs in the blood glucose
response curve, thus helping to avoid ‘hunger pangs’ and ‘sugar rushes’.
PALATINOSE™ provides longer lasting energyPALATINOSE™ provides a sustained energy release. It is hydrolised and
absorbed four to five times more slowly than sucrose due to the stronger
binding of its glucose and fructose compo nent. In this way it supplies glucose as fuel for body
and brain at a time when the digestion and absorption of sucrose or pure glucose has long been
finished. For muscles and brain this means a constant stream of energy over a longer period of
time compared to quickly absorbed carbo hydrates. Further more, specific energy release profiles
can be achieved by combining PALATINOSE™ with other carbohydrates.
Physiology
Glycemic Index (GI) …… is a quantitative measure for
ranking foods according to their
effect on blood glucose levels.High GI: � 70Medium GI: 56 – 69Low GI: � 55Very low GI: � 40
••• 4
1 SUGiRS (2002) Glycaemic index report: Sydney University’s Glycaemic Index Research Service.
5 •••
••• 6
PALATINOSE™ promotes fat oxidationPALATINOSE™ promotes fat burning by increasing the use of body fat and
fatty acids as energy sources. When consumed as part of an exercise
regimen, a sports drink with this unique functional carbohydrate helps to
improve the metabolism of fat. PALATINOSE™ causes a very distinct ab-
sorption that leads to the release of glucose energy at exactly the level
where it triggers an increased rate of fat metabolisation – with the
potential to spare glycogen. This leaves important glycogen reserves in
liver and muscle for when they are really needed. PALATINOSE™ helps to
burn fat in the flame of carbohydrates, thus promoting endurance.
PALATINOSE™ is kind to teethAs another consequence of the more stable glucose-fructose linkage
compared to sucrose, PALATINOSE™ is hardly fermented by oral microbes
and can even inhibit the formation of insoluble glucans. pH-telemetry
tests confirmed the non-cariogenicity of PALATINOSE™ – thus it is an
ideal alternative to sucrose, glucose, maltodextrin and other highly
digestible and highly fermentable carbohydrates. PALATINOSE™ has
been approved by the US FDA as being non-cariogenic.
PALATINOSE™ – A long-term solution for blood glucose controlA human intervention study over 12 weeks suggests that the regular
intake of a liquid formula with PALATINOSE™ by persons with impaired
glucose tolerance would have beneficial effects on metabolic
syndrom related parameters. In this long term-study with persons
with impaired glucose tolerance, the intake of a PALATINOSE™-based
formula as part of breakfast was associated with long-term improve-
ments in 2 h plasma glucose after OGTT and serum free fatty acid levels;
moreover, in viscerally obese persons the visceral fat accumulation
was decreased.
PALATINOSE™ – A good way of energy supplyAs PALATINOSE™ is slowly but fully digested and absorbed in the small
intestine it provides the same calories as most other sugars (4 kcal/g).
After absorption, glucose and fructose from PALATINOSE™ are meta-
bolised following the same classical routes as glucose and fructose
from sucrose. As PALATINOSE™ cleavage and absorption is slow but
complete, gastrointestinal tolerance of PALATINOSE™ is comparable
to that of sucrose even at high intake levels. PALATINOSE™ – modern
energy supply management.
Influencing factors inprevention and weightmanagement
• Reduced storage of fat• Reduced storage of glucose• Use of glucose as energy source
Lowglycemic
diet
Lowerinsulinlevels
Reducedinsulin
demand
Taste and appearance of PALATINOSE™ are similar to sucrose providing a natural sweet
perception without any aftertaste. Its sweetening power, in comparison to a 10 % sucrose
solution, is about 50 % – increasing in sweetening power as the concentration is increased.
PALATINOSE™ displays a mild sweetness providing volume and texture for a food or beverage.
Depending on the application, a combination of PALATINOSE™ with other carbohydrates or high
intensive sweeteners can result in improved sweetness, taste and texture of the fi nal product. In
combination with other functional ingredients like omega-3-fatty acids, soy and others, a masking
effect on taste and odour of those ingredients can be observed.
7 •••
Sensory profi le
In an aqueous solution the viscosity of sucrose and PALATINOSE™
is similar.
SolubilityThe solubility of PALATINOSE™ is 29 % (20°C; aqueous solution) and
the melting temperature is lower (120°C–128°C) compared with
sucrose (160°–185°C).
Technological applicability
PALATINOSE™ Solubility in water
g/10
0g s
olut
ion
0
40
60
100
0 30 50 T (°C)40 602010
80
20Sucrose
Fructose
PALATINOSE™
••• 8
StabilityPALATINOSE™ offers high stability and true-blue osmolarity. The
strong molecular bond of PALATINOSE™ directly infl uences its
stability in acidic environments. This directly translates into a stable
osmolarity of a drink from the point of production all the way to
consumption. Unlike all other acid-sensitive sugars or commonly
used carbohydrates (e.g. maltodextrin) that can break apart and
signifi cantly change the osmotic pressure of a sports drink over
time, an isotonic or hypotonic sports drink with PALATINOSE™ will
maintain its vital osmolarity until the very instant of actually being
consumed.
Stability of PALATINOSE™ in solution (25°C, pH 2.5 –2.7)
Days0 6 1042 12
Conc
entra
tion
(g/1
00g)
0
30
40
50
20
10
8
PALATINOSE™
Sucrose
9 •••
PALATINOSE™ is not hygroscopic and the powder has an excellent
fl owability. It therefore is an ideal ingredient e.g. for instant beverages.
Moreover, as PALATINOSE™ is not fermented by environmental microbes
and lactobacilli it can be used as an infermentable carbohydrate e.g. in
dairy applications.
Sorption isotherms of PALATINOSE™ (25 °C)
Wat
er c
once
ntra
tion
(g/1
00g)
5,0
5,2
5,4
Relative humidity
5,6
0 30 5040 602010 70 100
Sorption
Desorption
As a reducing sugar – it tends to undergo a maillard reaction resulting
in coloration only at around 140°C. The reducing power of PALATINOSE™
is ~ 50 % of glucose.
The shelf-life of PALATINOSE™ is comparable to that of sucrose.
PALATINOSE™ should be stored under dry conditions and moderate
temperatures. Overall, the physicochemical properties of PALATINOSE™
permit the substitution of sucrose or fructose in most foods and
beverages.
Looking at technological properties and considering the nutritional
benefits, PALATINOSE™ allows and optimises the development of
wellness and functional drinks, be it in instant formulas or as ready-
to-drink beverages. But also sports drinks that aim at extending and
completing their energy supply from “fast and instantaneously
available” to “slow release” carbohydrates can benefit from this
new ingredient. For the convenient and on-the-go-breakfast new energy
and cereal bars or
dairy drinks can be
developed, as well as
instant tea and coffee
specialties seeking a
wellness positioning.
PALATINOSE™ and its applications
••• 10
Physiology• Low blood glucose response
= very low glycemic• Prolonged energy release• Supports fat oxidation• Good digestibility = sucrose• Kind to teeth• Low insulin reaction• Energy = 4.0 kcal/g
Technology• Not hygroscopic• Very pH stable in solution• Mild sweetness• Taste profi le like sucrose• Good solubility• Reactivity > sucrose• Stable osmolarity• Anti-oxidative potential• Not fermentable by most
common microorganisms
The physiological and technological benefi ts of PALATINOSE™
Regulatory StatusPALATINOSE™ is a food or food ingredient (like sugar, starch or malto-
dextrin). In more than 40 countries, the food status of PALATINOSE™ has
been confirmed by the authorities. It has been approved for use as
novel food / novel food ingredient in Europe and Australia for example.
In the U.S., PALATINOSE™ has FDA notified GRAS status (the GRAS
notification #184 has been accepted by FDA with a letter of no objection
in March 2006). In Japan it has been marketed already since 1985.
Furthermore, BENEO-Palatinit is heavily involved in the regulatory
framework and the EU claim regulation.
BENEO-Palatinit – Close to you worldwideBENEO-Palatinit GmbH is a subsidiary of the Südzucker AG, the world
largest sugar producer. Founded in 1979 BENEO-Palatinit has developed
and is No 1 in the market with the unique sugar replacer ISOMALT and
the functional carbohydrate PALATINOSE™. BENEO-Palatinit produces
PALATINOSE™ routinely on industrial scale. State-of-the-art production
facilities are located at Offstein in south-west Germany.
With its subsidiaries in North America (New Jersey/US) and in Asia
(Singapore) as well as a global network of sales agencies in more than
40 countries, BENEO-Palatinit supplies its ingredients to food and
pharmaceutical markets all around the globe.
11 •••
BENEO-Palatinit’s service package
• Development of product concepts
• Technical consulting
• Nutritional Science
• Regulatory support for dealing with food
legislation or obtaining product approval
• Research on international markets and
consumer trends
• Marketing communication
BENEO-Palatinit GmbH
Gottlieb-Daimler-Strasse 12
68165 Mannheim
Germany
Phone +49 621 421-150
Fax +49 621 421-160
BENEO-Palatinit, Inc.
2740 Route 10 West
Suite # 205
Morris Plains, New Jersey 07950
Phone +1 973 539-6644
Fax +1 973 539-7295
BENEO-Palatinit Asia-Pacifi c Pte. Ltd.
41 Science Park Road
# 01-17, The Gemini, Science Park II
Singapore 117610
Phone +65 6778 83 00
Fax +65 6778 29 97
www.beneo-palatinit.com