Sweetener beats glycemic index

As governments, charities, consumer organisations and scientists push the benefits of cutting sugar consumption in our diets, opportunities for growth in the sugar-free market continue to multiply for food manufacturers.

German company Palatinit, a subsidiary of giant sugar group Südzucker, reports this week that the Sydney university Glycemic Index Research Service (SUGiRS) confirmed that the company's sugar replacer Isomalt has a very low glycemic index (GI), well below certain types of sugars.

With a value of 2, Isomalt - introduced onto the market more than 15 years ago - belongs to the group of carbohydrates that could be recommended for frequent consumption.

The glycemic index (GI) is a measure of the effect of a carbohydrate on the blood sugar (glucose) level. Scientists believe that a low glycemic diet will reduce the level of insulin production and help to reduce the level of blood cholesterol. This, in turn, can help prevent cardiovascular diseases, obesity, and diabetes.

The GI is measured against glucose, which corresponds to a reference value of 100. 'Standard' sugar (saccharose) has a GI of 68, honey 55, lactose 46, and fructose 20. White bread, cereal, or boiled potatoes have a high glycemic index. Pineapples and ice cream have medium values whereas apples, legumes, or milk have low glycemic values.

As such, Palatinit claims that food manufacturers using its sucrose-derived bulk sweetener Isomalt​ - instead of sugar - can reduce the glycemic index of products such as bakery, ice cream, cereal and fruit bars or jam.

According to Palatinit, Isomalt's low glycemic index is due to 'the stability of its molecular bonds.' The product is manufactured from beet sugar in a two-stage process that 'rearranges and stabilises' the bonds. As a result, neither plaque bacteria in the mouth nor digestion in the small intestine are able to break down Isomalt completely.