Palatinose (generic name isomaltulose) is a disaccharide sugar obtained from pure beet sugar. Chemically, it is similar to sucrose in that it is made up of fructose and glucose. When digested, the end products are identical.
So what’s the interesting difference? Apparently, palatinose has a more stable molecular bond and this makes it more resistant to chemical conversion by bacterial plaque into caries-causing acids. The FDA’s ‘letter of no objection’ paves the way for Palatinose to be used in a wide range of food and beverage products, including ready-to-drink and instant beverages, snack bars, dairy products as well as energy-reduced, wellness and sports foods and meal replacements.
There is an additional advantage of slow release into the gastrointestinal tract. This gives the sugar a lower glycemic index and it may even promote fat burning. There are already some drinks which are sweetened by palatinose. Recently, the first tooth friendly chocolates were launched in Belgium.
Dr. Albert Bär, Director Toothfriendly International, noted that the chocolate had undergone extensive testing to ensure it was not detrimental to teeth. “We only give the Happy Tooth seal of approval to products that are guaranteed safe for teeth,” he advised. “All sweets that carry this logo have been scientifically tested by recognized and independent academic institutes for dental health. Their tests demonstrate that the product does not cause dental caries or tooth decay. The Happy Tooth logo helps consumers in their choice for toothfriendly products.”
The Happy Tooth logo helps consumers distinguish toothfriendly sweets from non-toothfriendly varieties. The secret of the tooth-friendly chocolate lies in its special production process and composition, according to Barry Callebaut. Milk powder, for instance, is replaced by milk proteins and sugar by isomaltulose, a natural sugar which can be found in small concentrations in honey and sugar cane. Isomaltulose belongs to the sugar group and, just like refined sugar (sucrose), is composed of glucose and fructose. Isomaltulose differs, however, in its resistance to decomposition by oral bacteria and therefore does not cause an increase in acidity in the mouth, thus protecting the teeth from decay. It is only when acidity levels are high and the corresponding pH level drops below the critical value of 5.7 that there is a risk of forming dental caries. The pH level in the mouth remains above this level during and after consumption of Barry Callebaut’s toothfriendly chocolate, according to the company. Isomaltulose tastes almost as sweet as sugar, is easily digested and, contrary to sweeteners such as polyols, there is no accompanying laxative effect.
