It has the same energy as table sugar, but is digested slower and thus leads to a lower blood glucose and insulin response.

[7] Isomaltulose is hydrogenated to produce isomalt, a minimally digestible carbohydrate that is used as a sugar replacer, for example in sugar-free candies and confectionery.

[4] While fructose is mostly converted to glucose or glycogen stores in the liver, glucose from the small intestine and liver is distributed via the circulatory system to different parts of the body where it serves cellular metabolism as an energy source directly or indirectly after storage as glycogen in the tissues of the body, especially in skeletal muscle.

After ingestion, the enzymatic digestion of sucrose and isomaltulose occur on the same sucrase-isomaltase enzyme complex, which is located in the small intestine.

[12] As a result of its slow digestion, isomaltulose travels further through the human small intestine than does sucrose, as evidenced by the difference in incretin responses they elicit.

The incretin hormone glucose-dependent insulinotropic polypeptide (GIP) is secreted from the earlier (proximal) part of the small intestine in lower amounts after ingestion of isomaltulose than sucrose, whereas the incretin hormone glucagon-like peptide-1 (GLP-1) is secreted from a later (distal) part of the small intestine in higher amounts with isomaltulose than with sucrose.

[14] The resulting sustained energy supply to the body from isomaltulose is reflected in the prolonged shape of the blood glucose concentration response curve.

A significant role for the incretin hormone GLP-1 has been established, which is secreted in response to distal carbohydrate absorption and limits the rise in blood glucose concentration after a meal.

[22] In the long term, when eating a diet including carbohydrate, avoiding undesirably high concentrations of glucose in blood and the associated demand for insulin, is supportive of the prevention and management of diabetes mellitus, cardiovascular disease, and possibly overweight and obesity—as indicated by the International Carbohydrate Quality Consortium consensus of expert nutrition scientists.

First, isomaltulose "dives" under the enzymatic "radar" surpassing the GIP producing upper part of the small intestine.

Mechanistically this involves a lower blood glucose concentration with reduced insulin secretion, which in turn allows more fatty acids to be released from adipose tissue for oxidation as an energy source.

Using isomaltulose in place of other ingested carbohydrates, higher rates of fat oxidation also occur during endurance activities, where preserving glycogen is important.

The rate of glucose supply from dietary carbohydrates can affect cognitive performance, with effects on mood and memory having been shown in several studies that compared isomaltulose with higher glycaemic carbohydrates taken at breakfast, showing improvements in mood and memory in healthy children, middle-aged adults, and aged adults.

Isomaltulose largely resists fermentation by oral bacteria and is the first carbohydrate of its kind with negligible acid production on teeth, as shown by pH telemetry.

It is used in foods and beverages, where it provides a natural sucrose-like sweetness profile with a sweetening power about half that of sucrose, and no aftertaste.

[50] Isomaltulose is hydrogenated to produce isomalt, a minimally digestible carbohydrate that is used as a sugar replacer, for example in sugar-free candies and confectionery.