The generic name is isomaltulose, derived from sugar beet, is a fully usable and digestible sugar that is ingested in a slower, more balanced manner. It therefore triggers a hypoglycemic response, as well as lowering insulin levels, making better use of fat to provide energy while providing longer lasting energy effects.
 

       Nutritional effects: balance blood sugar levels; continuous energy supply power consumption curve; promote fat burning; prevent enamel demineralization.

Technical advantages: low moisture absorption free-flowing powder; high acid heat stability, longer shelf life; sugar-like taste and mouthfeel; can improve the bad smell of food.