Palatinose CAS#58166-27-1
Natural Nutritional Sugar Substitute – Helps avoid health disadvantages associated with excessive sucrose intake.
High Stability and Acid Resistance – More acid-resistant and less hygroscopic than sucrose.
Lower Solubility and Viscosity – Offers better compatibility in formulations where reduced sweetness intensity and viscosity are desired.
Biotechnology-Based Production – Produced through enzyme engineering, ensuring high purity and controlled conversion from sucrose.
Palatinose is a sucrose isomer produced from sucrose as the starting material, and then transformed and purified through α-glucosyltransferase. It is a sweetener developed through biotechnology—specifically enzyme engineering—to modify the characteristics of sucrose. As a natural nutritional sugar, it helps prevent the negative effects and health issues caused by excessive sucrose consumption. Palatinose, also referred to as isomaltulose, is a disaccharide composed of glucose and fructose linked via an α-1,6 bond. Through the catalytic action of glucosyltransferase, the original α-1,2 linkage between glucose and fructose in sucrose is broken and re-formed into an α-1,6 linkage. The only difference from sucrose lies in this bonding position within the molecule, making it an isomer of sucrose. It appears as white, odorless crystals, with a molecular weight of 360.32, containing one molecule of crystal water, a melting point of 124°C, and a specific rotation [α][20]0 of 97.2. It is non-hygroscopic or minimally hygroscopic, has lower solubility and viscosity than sucrose, and is resistant to acidity. At present, palatinose is produced by converting sucrose through the immobilized cell (enzyme) biotechnology process.
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 features low sweetness, resistance to moisture absorption, good acid stability, and cannot be utilized by yeast or certain microorganisms. It does not lead to dental caries, is suitable for diabetic consumption, and provides a flavor close to sucrose. Therefore, it can partially or fully replace sucrose in foods, beverages, frozen products and more. It is commonly applied in cold desserts, pastries, concentrated juices, confectionery, candied fruits, jams, mixed alcoholic beverages, biscuits, bread, and related products.
After intake, Palatinose is gradually broken down into glucose and fructose by complex enzymes in the small intestine, enabling slow absorption and metabolism, which helps maintain stable blood glucose levels. Because of its slow absorption rate, insulin levels fluctuate minimally, making it appropriate for individuals with diabetes. As a non-cariogenic sweetener, it is also suitable for infants and adolescents during growth stages where sugar intake is needed.
