Discovered in the 1960s, Islomalt is a mixture of two disaccharide alcohols — gluco mannitol and gluco sorbitol. Isomalt:
- is made from sugar
- is used in a variety of foods and pharmaceuticals
- provides the taste and texture of sugar
- is synergistic with other sweeteners
- provides, at most, 2 calories per grain
- does not promote dental cares
- does not increase blood glucose or insulin levels
Isomalt is a low digestible carbohydrate, which is only partially digested in the intestines. In the lower part of the intestinal tract, some of the non-absorbed portion is metabolized by colonic bacteria. These normal physiologic processes, which may, in some people, cause softer stools or more intestinal gas than usual, are similar to how the body responds to high-fiber foods. The few people who might be sensitive usually have no problem if they start with small portions and gradually increase their consumption of low digestible carbohydrates.
Extensive research has been conducted on the effect of Isomalt on blood glucose and insulin levels. This reserach shows that, after digestion of Isomalt, blood glucose and insulin values do not differ significantly from baseline levels in people who have either Type 1 or Type 2 diabetes.
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