Non-enzymatic browning reaction of isomaltulose

Abstract

Isomaltulose is a naturally occurring reducing disaccharide composed of glucose and fructose monomers. It is gaining interest as an alternative sweetener to sucrose in past years. It has been successfully used in various food products like chocolate, breakfast cereals, chewing gums, and dairy products especially, ice cream and yogurt. Nonenzymatic browning reactions in foods continue to be an active area of research because of their important roles in color, flavor and nutritional quality. The present study aimed to investigate the influence of different environmental factors on the non-enzymatic browning reaction of isomaltulose. The formation of colored products as a result of the non-enzymatic browning reaction was monitored. The most significant color change occurs in isomaltulose solution under the studied conditions (pH, temperature and amino component), which is a clear indication of a more intense course of the non-enzymatic browning reaction. The most intense staining was observed at pH 10, t = 80°C with the amino component glycine. It has been found that while glucose solutions are coloured more intensely in the presence of lysine, isomaltulose solutions are coloured more intensely in the presence of glycine. In addition to the type of amino component, the degree of staining is influenced by the pH value and the temperature. The results obtained showed that the use of isomaltulose in the composition of foods, that are subject to heat treatment, will affect the color formation of the final product.