Studies have shown that glucose levels of diabetics are better controlled on a fructose diet than on sucrose or starch diets. It is metabolized, for the most part, independently of insulin.
A joint review of the available data on the use of carbohydrates in human nutrition by the World Health Organization (WHO) and the Food and Agricultural Organization (FAO) endorses the consumption of low GI foods. Both organizations also recommended that, to help prevent common diseases such as coronary heart disease, diabetes and obesity, consumers in industrialized countries should base their diets on low-GI foods.
Fructofin® can help food & beverage producers to develop bakery, dairy and beverage products that elicit a reduced glycemic response without compromising taste or mouthfeel. Its low GI properties make it an ideal ingredient for sports beverages, meal replacements and cereals, as they help provide a sustained source of energy.
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