Isomaltulose is a carbohydrate similar to saccharose and belongs to the family of disaccharides. It is manufactured exclusively from sugar beet and has optimized properties, which lead to a considerably lower glycemic index in comparison to dextrose, while providing the same energy. After the consumption of dextrose, the athlete first experiences good performance followed by a steep drop in performance - this phenomenon is informally called "bonking" and is characterized by fast energy depletion. To avoid this, carbohydrates with a low glyceminc index should be consumed. Isomaltulose, with its glycemic index of only 32, reaches the bloodstream half as quickly as sugar and thus prevents a drop in performance.  The result is more endurance and a higher stability of performance. The athlete therefore not only needs carbohydrates, but a selected combination of fast, medium- and slow-acting carbohydrates.   What else can isomaltulose do?   Isomaltulose helps the body to mobilize fat reserves. Fat is a nearly indepletable energy source, which is why every athlete aims to burn fat for energy supply. 1 g of fat delivers more than double the energy of 1 g of carbohydrate - however, the body is reluctant to release fat - it prefers to obtain energy from carbohydrates or protein. An old saying from the world of sports helps describe what is required to mobilize fat: Fat burns in the flame of carbohydrate! In order to supply the body with energy, we require insulin. Insulin opens up the cell, so to speak. If the insulin level is high after sufficient carbohydrate supply, the body mostly burns carbohydrates.  If no energy is available in the form of carbohydrates and the insulin level therefore low, the body next attacks the body's protein reserves. In order to burn fat, the insulin level needs to be relatively low and constant. This can only be achieved by consuming long-lasting carbohydrates - such as isomaltulose.

The glycemic index is used to measure the body's insulin reaction to certain foods. After the consumption of foods with a high GI, the blood sugar leaps up. The reason: Foods with a high GI contain short-chain carbohydrates, which reach the bloodstream very quickly. This is due to the fact that the body does not need to break down short-chain carbohydrates itself and therefore can easily digest them. To maintain the blood sugar level within normal range, the pancreas releases insulin into the bloodstream. The insulin makes sure that the sugar is burned in the muscles - which is important for the muscles to receive energy and to be able to function. Once the energy is used up, the blood sugar level drops drastically. The brain is left without the necessary sugar, and we become hungry, tired and lack energy. If we now once again consume short-chain carbohydrates, the cycle starts all over again. This does not happen with long-chain carbohydrates, as our bodies must break them down themselves before they reach the blood stream. This requires time, and the sugar is gradually released into the bloodstream at the rate the body processes it. This way the insulin level is maintained at a constant level, resulting in longer-lasting energy levels.

High GI: >70

Medium GI: 40-70

Low GI: <40