Isomaltulose is a natural constituent of honey and sugar cane as well as commercially manufactured from bacterial fermentation of sucrose, marketed in the supplement industry as Palatinose. It causes a slower rise in blood glucose than other sugars. As a result, it may provide beneficial applications to hypoglycemic and diabetic athletes as well as athletes looking for an easy-to-digest preworkout carbohydrate option that better sustains blood sugar.
As a sweetener, isomaltulose is produced from beet sugar (sucrose) by using the enzyme sucrose isomerase obtained from the non-pathogenic bacterium Protaminobacter rubrum. It is slowly but completely digested in the small intestine by the enzyme isomaltase; its digestive products glucose and fructose are absorbed in the small intestine.
As a carbohydrate with a low glycemic index, isomaltulose helps keep insulin level increases at bay which helps protect against blood sugar crashes that can initiate symptoms of dizziness, fatigue, and diminished performance. This is especially relevant for athletes vulnerable to hypoglycemia (low blood sugar). Furthermore, studies suggest isomaltulose enhances the oxidation of fat for energy, thereby demonstrating potential benefit for glycogen sparing and enhanced endurance as well as benefits for those athletes wanting to shed body fat.