jump to content


The only low glycaemic carbohydrate providing balanced energy

Palatinose™ is a naturally sourced smart sugar, that provides full carbohydrate energy (4kcal/g) in a more balanced way, resulting in a low glycaemic effect. It helps to improve fat oxidation during physical activity leading to prolonged energy supply. Also, it is the first non-cariogenic sugar, making it kind to teeth.
Palatinose™ (isomaltulose) is purely based on sucrose from sugar beet. It is 100% vegan, kosher, halal and non-GMO. It is commercially produced by enzymatic rearrangement of the glycosidic bond between glucose and fructose from an  α-1.2 linkage of sucrose to an α-1.6-glycosidic bond in Palatinose™. The resulting new molecular linkage of Palatinose™ is much more stable compared to that of sucrose.  
Palatinose™ has a mild, natural sweetness (approximately 50% of sucrose), without any aftertaste. It easily can be combined with other sweeteners in order to achieve any kind of sweetness profile. It replaces sucrose in a 1:1 bulking ratio.
Even at a temperature of 25 °C and relative humidity up to 85 %, Palatinose™ absorbs virtually no moisture. It is a very low hygroscopic powder.

Palatinose™ works very well in:

  • Baked goods
  • Breakfast cereals & cereal bars
  • Dairy products
  • Frozen desserts
  • Fruit juice beverages
  • Malt beverages
  • Near water
  • Powder based drinks
  • Special and clinical nutrition
  • Sports beverages & energy drinks
  • Sugar & chocolate confectionery

Free-flowing powder.

Thanks to its low hygroscopicity, Palatinose™, as free-flowing powder, is the perfect ingredient for all powder drinks and blends. It  even shows a reduced water absorption in blends with other sugars and therefore significantly minimises the risk of caking and lumping.

Improved stability for beverages.

Palatinose™ has a much higher acid and process stability than sucrose. This is very relevant for isotonic sports drinks that tend to have a pH <3.  Palatinose™ supports a maintained osmolality with the full rehydration effect that an isotonic or hypotonic rehydration beverage should offer.

Longer shelf life for glazed donuts & other baked goods.

Due to a difference in water activity, donut crumbs tends to dry out and the glaze on top becomes sticky over time. This can be countered by controlling the water migration between the two layers. The water activity of the glaze can be adapted to that of the baked good by the use of Palatinose™. Thus, the dough keeps its original softness and freshness and the glaze does not become sticky; resulting in an extended shelf-life of freshly packed donuts.
We offer various ingredient types with a different granulometry. Our experts are happy to help you identify the ideal solution to your specific application requirements.

PSD in mm Application specific
Palatinose™ PST-N<0.71various foods & beverages
Palatinose™ PST-PF<0.1fine powder of various foods & beverages
Palatinose™ PST-PA<0.05coated products and tablets
PSD: Particle size distribution; particle sizes apply for 90 % of the product
Above values are indicative and may vary per specific end application and process.
Along with the distinctive technical advantages of working with Palatinose™ in various food and drink applications, it can also contribute with highly attractive physiological benefits such as reducing post-prandial glycaemic response, providing balanced and sustained energy in the form of glucose, contributing to a healthy metabolism, improving fat oxidation and supporting dental health.

To find out more, please take a look at:

Click through to the ingredient finder

to top of page

Nutritional benefits

The carb fuel for winners

Releasing sustained energy

Scientifically proven toothfriendly

The Toothfriendly label is a seal of approval and a guarantee from Toothfriendly International for products that are proven safe for teeth being neither cariogenic nor erosive.
Palatinose™ from BENEO is a certified Toothfriendly product since 2008.

The chemical structures of sucrose & Palatinose™

Chemical structure of sucrose & palatinose