Description
Products Description of Palatinose CAS#58166-27-1
Palatinose is an isomer of sucrose. It is made from sucrose as raw material and converted and refined by α-glucosyltransferase. It is a sweetener that uses biotechnology – enzyme engineering to change the properties of sucrose. It is a natural nutritional sugar that can avoid the disadvantages and diseases of eating too much sucrose. Palatinose is commonly known as isomaltulose, which is a disaccharide of glucose and fructose combined with α-1,6. It is obtained by the action of glucosyltransferase to dissociate the original α-1,2 combination of glucose and fructose in sucrose and convert it into α-1,6 combination. It is different from sucrose only in the connection site of glucose and fructose in the molecule, so it is an isomer of sucrose. It is white crystals, odorless, with a molecular weight of 360.32, containing one mole of crystal water, a melting point of 124℃, a specific rotation [α][20]0 of 97.2, non-hygroscopic or very low, lower solubility and viscosity than sucrose, and acid-resistant. Currently, sucrose is converted into palatinose by using the immobilized cell (enzyme) method of biotechnology.
Palatinose Chemical Properties
| Melting point | 125-128°C |
| alpha | 100 º (c=2, H2O) |
| Boiling point | 684.1±55.0 °C(Predicted) |
| density | 1.77±0.1 g/cm3(Predicted) |
| storage temp. | Hygroscopic, -20°C Freezer, Under inert atmosphere |
| solubility | DMSO (Slightly), Water (Slightly) |
| form | Solid |
| pka | 11.39±0.70(Predicted) |
| color | White to Off-White |
Safety Information
| Safety Statements | 24/25 |
| HS Code | 29329990 |
Product Application of Palatinose
Palatinose has the following properties: low sweetness, no moisture absorption, acid resistance, cannot be used by yeast and some microorganisms, does not cause tooth decay, can be eaten by diabetics, and has a flavor similar to sucrose. Therefore, all foods, beverages, frozen foods, etc. that use sucrose as a sweetener can be partially or completely replaced by Palatinose, mainly used in cold drinks, cakes, concentrated juices, candies and preserved fruits, jams, blended wines, biscuits, bread, etc. Palatinose can be gradually decomposed into glucose and fructose by a complex enzyme in the small intestine, which is slowly absorbed and metabolized, and can stabilize blood sugar at a certain level. Due to slow absorption, the insulin level does not change much, and it is edible for diabetics. It is a sweetener that does not cause tooth decay and is suitable for infants and adolescents who need sugar during growth and development.
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