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Research Progress on Preparation and Application of Isomaltulose
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Bingzheng XU1, *, Zongxi XU1, Jian ZHANG1, Lingmei WANG1, Yusi LIANG2
Science and Technology of Food Industry | 2026, 47(8) : 494 - 502
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Science and Technology of Food Industry | 2026, 47(8): 494-502
• Reviews •
Research Progress on Preparation and Application of Isomaltulose
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Bingzheng XU1, *, Zongxi XU1, Jian ZHANG1, Lingmei WANG1, Yusi LIANG2
Affiliations
  • 1Qingdao Langyatai Group Co., Ltd., Qingdao 266400, China
  • 2Hotel Management Institute, Qingdao Binhai University, Qingdao 266555, China
Published: 2026-04-15 doi: 10.13386/j.issn1002-0306.2025040206
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Isomaltulose is a multifunctional novel sweetener with promising applications in the food industry. Three production methodologies for isomaltulose, including microbial bioconversion, enzymatic transformation, and plant genetic engineering approaches is systematically examined in this review. Special emphasis is placed on its distinctive health-promoting properties, including low glycemic response, slow digestibility, prebiotic effects, reduced cariogenic potential, cognitive enhancement, antioxidative capacity through lipid peroxidation inhibition, and anti-inflammatory activities. Furthermore, the current market landscape of isomaltulose is analyzed, and the major challenges currently faced, including excessively high production technology costs and limitations in industrial-scale development are discussed. A novel approach integrating big data technology with synthetic biology for the development of new isomaltulose production processes is proposed. The serves as a scientific reference for future research endeavors, applications, and commercial exploitation of isomaltulose is provided.

isomaltulose  /  production processes  /  health-promoting functions  /  market  /  challenges
徐炳政, 徐宗喜, 张健, 王令梅, 梁玉思. 异麦芽酮糖的制备及应用研究进展. 食品工业科技, 2026 , 47 (8) : 494 -502 . DOI: 10.13386/j.issn1002-0306.2025040206
Bingzheng XU, Zongxi XU, Jian ZHANG, Lingmei WANG, Yusi LIANG. Research Progress on Preparation and Application of Isomaltulose[J]. Science and Technology of Food Industry, 2026 , 47 (8) : 494 -502 . DOI: 10.13386/j.issn1002-0306.2025040206
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Year 2026 volume 47 Issue 8
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doi: 10.13386/j.issn1002-0306.2025040206
  • Receive Date：2025-04-17
  • Online Date：2026-10-24
  • Published：2026-04-15
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  • Received：2025-04-17
Affiliations
    1Qingdao Langyatai Group Co., Ltd., Qingdao 266400, China
    2Hotel Management Institute, Qingdao Binhai University, Qingdao 266555, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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