Health and Performance Benefits

Depending on the chemical composition and the rate of digestion and absorption, CHO's differ in their ability to raise blood glucose level. Thus, foods containing the same quantity of CHO can differ markedly in effects on raising the blood glucose level. The glycaemic index (GI) concept was introduced as a means of classifying different sources of CHO that are present in the diet. This method was assumed to apply to foods and drinks which primarily deliver available CHO (available refers to completely digestible). Accordingly, low-GI carbohydrates are classified as those which are digested and absorbed slowly and which lead to a low glycaemic response, whereas high-GI carbohydrates are rapidly digested and show a high glycaemic response. It has been recognised that high post-meal blood glucose elevations as well as prolonged elevated blood glucose levels may have a negative impact on health, once individuals have developed a certain degree of overweight and insulin insensitivity. In this respect, foods which result in low post-meal blood glucose responses help reduce the risk factors for certain chronic diseases such as cardiovascular disease and diabetes.

Information about the effects that specific foods and drinks will have on raising blood glucose, will help consumers in choosing a diet that is well balanced. Cargill developed Xtend™ Isomaltulose, a novel slowly digestible sugar sweetener, which can help reduce both the glycaemic and insulinaemic response in foods and beverages as demonstrated in clinical studies. The figures below show the glycaemic and insulinaemic response of healthy subjects after consuming 50g each of isomaltulose and sugar.

Glycaemic Response

Insulinaemic Response