Isomaltulose is a reducing disaccharide composed of glucose and fructose linked by an alpha-1,6-glycosidic bond (compared to the alpha-1,2-bond in sucrose). This structural difference makes isomaltulose fully digestible but slowly absorbed, providing sustained energy release with a low glycemic and insulinemic response. It is produced industrially from sucrose by enzymatic rearrangement using Protaminobacter rubrum. Isomaltulose has a clean, mild sweetness (about 42% of sucrose) with no cooling effect or aftertaste. It is non-cariogenic (tooth-friendly) and approved as a novel food in the EU and many other countries. It is also known by its trade name Palatinose.