Cargill position new isomaltulose product as low GI
Isomaltulose has very low glycemic and insulin response, is toothfriendly and well tolerated by the gastrointestinal tract.
08/04/05 Exclusive approval has been granted to Cargill in Europe to place isomaltulose - a unique slow release sugar that can help reduce both the glycaemic and insulinemic response of foods - on the market.
Isomaltulose is present in nature in small amounts in honey and cane juice. Cargill Cerestar claim it is the first slow release sugar to deliver both glucose and fructose, as sucrose does, but results in a very low blood insulin response. Isomaltulose has very low glycemic and insulin response, is toothfriendly and well tolerated by the gastrointestinal tract.
Extensive research has proven that low glycemic foods keep blood sugars stable, eliminating the peaks and troughs, which can lead to snacking between meals and over-eating.
The company cites a recent report from the World Health Organisation which calls for an immediate reduction in the overall consumption of sugars and other rapidly absorbable carbohydrates (CHO's), along with increased daily physical activity, to stem the tide of obesity and type 2 diabetes, being experienced across the developed world.
Isomaltulose's primary application is as a single ingredient in sports, fitness and energy drinks, meal replacement beverages, energy and nutritional bars and breakfast cereals. It is likely that its application will also extend to confectionery, bakery and sweets.
“Our customers are increasingly demanding premium ingredients that meet their criteria in terms of health but without sacrificing on taste. We feel isomaltulose strikes this balance and fulfils this need with a revolutionary, naturally derived product”, comments Mark Wastijn at Cerestar Food & Pharma Specialties Europe. Whilst its primary use will be as a single ingredient, Isomaltulose can work equally well in combination with other ingredients, to solve specific application needs.
Cargill’s isomaltulose is approved for use in the EU in all foods according to GMP. In the USA, isomaltulose has GRAS (Generally Recognised As Safe) status.
