Xtend™ an energy solution for the way we live Consumers are asking for healthier food options that fit into their busy lives. Xtend™ sweeteners - isomaltulose and sucromalt - offer a solution for a new generation of food products. Natural sweetness of sugar Fully digestible, sustained energy carbohydrate Lower glycemic response than sugar Ideal for use in foods and beverages where extended energy is desired Applicable to beverages and bars, ice cream, jams and jellies, and yogurts One of the main benefits of Xtend™ products is they have a low glycemic and insulinemic response. Depending on the chemical composition and the rate of digestion and absorption, carbohydrates differ in their ability to raise blood glucose level. Thus, foods containing the same quantity of carbohydrate (CHO) can differ markedly in their 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. 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. The slow digestion of Xtend™ supports a balanced energy supply to the muscles and brain, making it ideal for the formulation of products such as cereal bars. To assist food manufacturers in formulating such foods, Cargill has created Xtend™ isomaltulose and sucromalt - the first of the Xtend™ slowly digestible sugars family. Xtend™ isomaltulose and sucromalt are slowly digestible carbohydrates. Isomaltulose occurs naturally in minor quantities in both sugar cane and honey. Currently, Xtend isomaltulose is produced by enzymatic conversion of sucrose, whereby the 1,2-glycosidic linkage between glucose and fructose is rearranged to a 1,6-glycosidic linkage. The product is subject to several purification processes, including filtration, crystallisation and washing, followed by drying and cooling, resulting in a white crystalline powder. Isomaltulose has a bland taste, with a sweetness level half that of sucrose. It is further characterised by good heat and acid stability and low hygroscopicity. Isomaltulose is a reducing sugar and therefore takes part in Maillard browning reactions. Isomaltulose is also tooth-friendly. Xtend sucromalt is a new sweetener made from the enzymatic conversion of sucrose and maltose into a fructose and oligosaccharide liquid syrup. The oligosaccharide is comprised of glucoses linked together by alternating 1,3 and 1,6 linkages. The product handles like a liquid sweetener. Sucromalt has a bland taste with a sweetness value of 70% as sweet as sugar. It is further characterised by good heat and acid stability and low hygroscopicity. Sucromalt is a reducing sugar and therefore takes part in Maillard browning reactions. Isomaltulose and sucromalt are also well-tolerated by the gastrointestinal tract.