Abstract:As a functional sugar substitute, isomaltulose has similar flavor and physicochemical properties to sucrose, is stable in terms of acid resistance, microbial fermentation and crystal structure, and has relatively low hygroscopicity and solubility, making it suitable for different food formulations. It has been proven by a large number of studies that its safety and tolerability are guaranteed in subchronic toxicity, embryotoxicity, mutagenicity and human studies. The production methods of isomaltulose at home and abroad are mainly stable and reproducible immobilized microbial transformation or significantly catalyzed immobilized enzyme transformation, purified by recrystallization, and quantitatively detected by high performance liquid chromatography. It has low glycemic index, relatively slow digestion and absorption, improving insulin response, prebiotic properties, low caries potential, regulating intestinal flora and other health effects, in special medical purpose food (FSMP), children's food, general food (including dairy products, cereal products, etc.), nutritional sports food has in-depth research and practical application, this paper also combined with existing regulatory policies to re-sort its dual identity of food additives and new food raw materials.
