Product Description of Palatinose (Isomaltulose) CAS#13718-94-0
Palatinose, also known as isomaltulose, is a sucrose isomer produced using sucrose as the starting material, converted and purified via α‑glucosyltransferase. It is a biotechnologically developed sweetener, produced through enzyme engineering to optimize the properties of sucrose. As a natural nutritive sugar, it helps avoid adverse health effects associated with excessive sucrose intake.
It is a disaccharide composed of glucose and fructose linked by an α‑1,6 glycosidic bond. Under the catalysis of glucosyltransferase, the original α‑1,2 linkage in sucrose is cleaved and reformed as an α‑1,6 bond. Its only structural difference from sucrose is the internal glycosidic linkage, classifying it as a sucrose isomer.
It appears as white, odorless crystals with a molecular weight of 360.32, containing one molecule of crystal water. It has a melting point of 124 °C and a specific rotation [α]₂₀ᴰ of 97.2°. It is non‑hygroscopic or slightly hygroscopic, with lower solubility and viscosity than sucrose, and excellent acid resistance. Currently, palatinose is industrially produced from sucrose via immobilized cell (enzyme) biotechnology.
Palatinose Chemical Properties
| Melting point | 125-128°C |
| Alpha | 100 º (c=2, H2O) |
| Boiling point | 684.1±55.0 °C(Predicted) |
| Density | 1.77±0.1 g/cm3(Predicted) |
| Storage temp | Hygroscopic, -20°C Freezer, Under inert atmosphere |
| Solubility | DMSO (Slightly), Water (Slightly) |
| Form | Solid |
| Pka | 11.39±0.70(Predicted) |
| Color | White to Off-White |
| Safety Statements | 24/25 |
| HS Code | 29329990 |
Product Application of Palatinose
Palatinose is characterized by low sweetness, resistance to moisture absorption, excellent acid stability, and cannot be metabolized by yeast or certain microorganisms. It is non-cariogenic, suitable for consumption by diabetics, and offers a taste profile similar to sucrose. For these reasons, it can partially or fully replace sucrose in foods, beverages, frozen products and other applications. It is widely used in chilled desserts, pastries, concentrated juices, confectionery, candied fruits, jams, wine-based beverages, biscuits, bread and related products.
Upon ingestion, palatinose is gradually broken down into glucose and fructose by complex enzymes in the small intestine, allowing for slow absorption and metabolism that helps maintain stable blood glucose levels. Due to its slow absorption rate, it causes only minimal fluctuations in insulin levels, making it suitable for people with diabetes. As a non-cariogenic sweetener, it is also appropriate for infants and adolescents during growth periods requiring sugar intake.
