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Looking back, D-Panose is a sugar with a strange journey. Its roots trace to the days when food chemists started poking around lesser-known carbohydrates well beyond glucose, galactose, and fructose. D-Panose first caught the eye in the mid-20th century. Researchers in Japan isolated it from honey and some plants, quickly noticing its structure was nothing like ordinary table sugar. Ever since, the scientific community has been gradually picking apart its secrets, molecule by molecule. I still remember reading early papers describing how Panose baffled researchers, hiding quietly in maltose-rich environments, showing up mostly as a byproduct or trace fragment. Now, decades later, the fascination has deepened, especially as the world wakes up to the importance of rare sugars in health, nutrition, and biotechnology.
D-Panose is a trisaccharide, formed when a glucose molecule joins with two more through specific linkages—namely α-1,6 and α-1,4 bonds. Don’t let the technical jargon throw you off. This means its ring structure isn’t your run-of-the-mill sugar. D-Panose shows up naturally in some plants and grains—not in buckets, but in little dribbles here and there. Turning it into a practical, scalable product takes more than just old-fashioned extraction; specialized enzymatic methods now dominate. The market for D-Panose includes not just food and beverage manufacturers looking for novel, low-calorie sweeteners, but also pharmaceutical companies interested in how rare sugars affect gut microbiota and other metabolic pathways. Take a stroll through contemporary ingredient catalogs, and you’ll spot D-Panose listed not as a primary ingredient, but as a specialist’s tool—perfect for those who care about the subtle interplay of taste and function.
Pull out a vial of D-Panose and you’ll see a white to off-white crystalline powder; touch it, and it feels typically granular, almost like table sugar but with a slightly finer grain. This stuff is reasonably soluble in water, but don’t expect it to vanish as eagerly as good old glucose or sucrose. Its melting point rests above 130°C, marking it as stable enough for a fair range of processing methods—baking, pasteurizing, and blending into nutritional formulas. Chemically, D-Panose resists breakdown by human digestive enzymes much more robustly than common sugars, which makes it interesting from a dietary fiber standpoint. It won’t caramelize with the same efficiency as sucrose, but its mild sweetness and clean aftertaste lend themselves to specialty applications. Think pharmaceuticals, functional foods, and even plant-based protein shakes that rely on novel carbohydrates for texture and subtle flavor.
In the world of food additives and specialty carbs, technical details matter. D-Panose goes by the CAS number 17520-98-8 and carries several Globally Harmonized System standards. Product specifications focus mainly on purity (usually above 98 percent for functional food use), moisture content, and limits for heavy metals. Labeling must follow regulatory frameworks, particularly for products targeting Europe, North America, and Asia. Ingredient lists spell it out as Panose or D-Panose, not disguised under code numbers or elaborate chemical names. For organic or non-GMO claims, traceability down to the source enzymes and substrates becomes critical—especially for certain segments of the food industry where transparency drives consumer trust. Today, companies run strict quality assurance protocols to keep D-Panose batches consistent and free from contaminants, since any deviation can affect texture, sweetness, and safety profiles.
Early methods for getting D-Panose out of natural sources looked tedious, expensive, and horribly inefficient. The dawn of modern enzymology changed the economics completely. Most of today’s D-Panose is produced by enzymatic conversion using maltose as a starting point. Enzymes like transglucosidase (often from fungal sources) selectively nudge glucose units into the trisaccharide configuration that defines Panose. Some processes blend multiple enzymes to boost yields and speed things up. Compared to grain extraction, enzymatic synthesis avoids unnecessary waste and guarantees higher purity. I’ve seen first-hand how even minor tweaks—like adjusting pH or enzyme concentration—can swing yields by double digits, which speaks to the delicate balance in these systems. Purification relies on standard crystallization, chromatography, and careful drying to get D-Panose into a usable form.
D-Panose stands out for what it doesn’t do, as much as for what it does. Human digestive enzymes can’t easily break its α-1,6 bond. Chemically, this gives it a low glycemic index and a gentler blood sugar impact than glucose or sucrose. Under lab conditions, though, acid or specific enzymes can cleave those bonds and revert Panose back to its simple sugar parts. Chemical modification hasn’t caught on at scale yet. There’s some lab curiosity about acetylation and phosphorylation, mostly for creating new dietary fibers or slow-release energy products. Reduction and oxidation are theoretically possible but rarely pursued. The real action lies in blending D-Panose with other rare sugars or using it as a precursor for oligosaccharide synthesis—a trend especially noticeable in the nutritional supplement space, where scientists chase the next “designer carbohydrate.”
Most ingredient charts list D-Panose under its simple name, but you might also see it referenced as “Isomaltotriose” or “α-D-Glucopyranosyl-(1→6)-α-D-glucopyranosyl-(1→4)-D-glucose”, especially in technical literature. In patent filings and regulatory documents, it turns up as Panose trisaccharide, sometimes shortened to just Panose or D-Panose (with the D denoting the configuration of the glucose units). In the context of food labeling, plain “Panose” has stuck, since customers typically prefer clarity over chemistry-class lingo. Specialty catalogues for research include it under several catalog numbers, but for everyone else, Panose by any other name tastes pretty much as sweet.
In food technology circles, safety starts with solid toxicological data. Most studies flag D-Panose as safe, non-toxic, and unlikely to cause allergic reactions even at higher doses. Regulatory agencies, including the US FDA and EFSA, haven’t raised major red flags. Purity gets special attention—sub-raw ingredients and fermentation substrates need tight control. In manufacturing plants, handling D-Panose means looking after employee safety the standard way: dust control, eye protection, and regular testing for airborne particles. Fire risk is low, but proper storage—dry, cool, sealed containers—keeps it free from moisture and clumping. Any product targeting kids, people with diabetes, or consumers on specialty diets rides on the back of extensive trials and post-market surveillance, designed to sniff out problems before they ever reach store shelves.
D-Panose finds its stride in food and beverages, not as a mainstream sweetener like sucrose or high-fructose corn syrup, but in specialty uses. It supports reduced-sugar and sugar-free claims without bringing strange aftertastes, a real plus for manufacturers chasing cleaner labels. Bakeries turn to D-Panose to improve moisture retention and increase shelf life in some breads and pastries. Nutritionists grind out research into its prebiotic effects, since its structure allows some selective fermentation by beneficial gut bacteria. Pharmaceutical formulators use D-Panose as a carrier or filler, especially when they want something inert and gentle on digestion. Athletes eye it as a possible slow-burn carbohydrate source, which, if proven true over more studies, might add another arrow to the sports nutrition quiver. Even brewing and distilling industries look at Panose as an agent for crafting subtle flavor profiles or boosting specific fermentation patterns.
The last decade has seen a surge in publications and patents involving D-Panose. Academics look at its metabolic fate, hoping to pin down whether it might belong alongside resistant starches and inulin as a functional dietary fiber. Industry research digs into production efficiency and new microbial strains for enzyme synthesis, chasing every possible increment in yield and purity. Clinical researchers want to know how D-Panose interacts with the microbiome, exploring links to immune modulation and gut health. Pilot studies in Asia and Europe have tested D-Panose addition in everything from infant formula to high-protein snacks, with the aim of balancing taste, texture, and nutrition. The global trend toward personalized nutrition keeps pushing interest higher, as more companies start seeing rare sugars as the future of “smart” carbohydrates—customized for specific health needs rather than just broad calorie counts.
Questions of toxicity hover over any novel food ingredient. D-Panose so far wears a clean record. Animal feeding trials show no evidence of acute toxicity or long-term organ damage, even at substantial intake levels. Glucose metabolism checks out, since unabsorbed Panose mainly leaves the body via fecal excretion. Researchers double-check for allergic sensitization and mutagenicity, both areas where D-Panose passes the usual screens. A few studies have tested high doses in rodent models without causing notable gastrointestinal side effects; still, human data remains relatively modest compared to household sugars. Anyone who cares about food safety knows that ongoing surveillance is crucial, especially as consumption patterns shift. Emerging research continues to monitor for gut flora shifts, chronic intake effects, and rare adverse reactions, but right now, D-Panose holds a safety reputation far superior to some older sugar substitutes.
Interest in D-Panose keeps rising, mostly on the back of the global push for healthier carbs, microbiome modulation, and transparent sourcing. As precision nutrition matures, expect D-Panose and similar rare sugars to carve bigger slices out of the food innovation pie. Advances in enzyme technology promise higher yields, lower costs, and new ways to tailor carbohydrate structures for health and performance. The growing curiosity about prebiotics and metabolic support could drive D-Panose into everything from breakfast cereals to medical nutrition products. The technical challenges remain—scaling up production, managing costs, and proving benefits to regulators and the public—but the race is on. If current trends continue, D-Panose will shift from the ingredient back shelf to the center stage in specialty foods and targeted wellness products, provided research continues to back up both its safety and its unique functional benefits.
D-Panose shows up in ingredient lists but rarely stands out from the crowd. Few people outside food or biochemistry circles recognize its name, yet this trisaccharide carries an interesting backstory. D-Panose is a product of the breakdown of starches—like those found in potatoes or rice—through a process that pulls apart glucose molecules and reassembles them in a unique branching formation. Because it resists easy digestion, D-Panose behaves differently in the body compared to regular table sugar.
Interest in D-Panose took off due to growing conversations around the gut microbiome. Research points to D-Panose acting as a prebiotic. It feeds the beneficial bacteria that live in the large intestine, mostly bifidobacteria and lactobacilli. Studies have highlighted how these bacteria support immune function, modulate inflammation, and improve digestion overall. People who struggle with digestive discomfort or those keen on boosting their gastrointestinal health can look for foods enriched with D-Panose.
Food manufacturers often hunt for sugar alternatives and texture agents. D-Panose answers this call quite well. Unlike table sugar, it does not draw in excess moisture and doesn’t crystallize easily, which keeps foods like baked goods soft and stable longer. Chewing gum, jellies, and processed snacks use it to boost mouthfeel and shelf life. Because D-Panose doesn’t brown in the oven the same way as regular sugar, bakers and food formulators get more control over color and taste in recipes.
Consuming D-Panose doesn’t spike blood sugar levels the way sucrose or glucose does. For people managing diabetes or those who want to avoid the crashes that come after eating sweet stuff, ingredients like D-Panose offer a gentler option. Researchers tracking post-meal blood sugar responses found that D-Panose causes much milder changes, delivering sweetness without the metabolic roller coaster. This makes it appealing for companies working on products for blood sugar management.
Outside the kitchen, D-Panose sees use in pharmaceuticals. Its mild sweetness and ability to stabilize moisture mean it blends well into syrups and chewable tablets. For someone who has taken medicine that tastes dreadful, this little sugar can mask bitterness and make treatments less of a chore, especially for children. Because it is not easily broken down by human enzymes, D-Panose doesn’t interfere with certain drug actions, which matters for specific therapies.
Production of D-Panose still faces hurdles. Sourcing enough from conventional starch processing remains expensive. Biotechnologists are experimenting with enzyme-based methods that convert cheap starch into D-Panose more efficiently, which could drop costs and widen its use. More public studies could confirm anecdotal benefits, such as digestive comfort, and help set safe dosage guidelines. International food safety agencies keep a close watch, requiring thorough toxicology data before D-Panose gains approval in every country.
People shopping for low-glycemic sweeteners already enjoy a growing list of options, but D-Panose carries unique perks for gut health and food quality. If production costs come down and broader clinical data supports its benefits, D-Panose could end up leading the pack among specialty sugars. At the same time, food educators have a job to do—helping the average person see beyond labels and understand the functional reasons ingredients like D-Panose appear on shelves.
D-Panose keeps showing up on product ingredient lists, especially in foods trying to offer something new or low-calorie. Like most folks, I want to feel confident that what gets added to foods doesn't create problems down the road. Walking through the science, consumer experiences, and what the experts say about D-Panose helps separate hype from real risks.
D-Panose falls under the category of rare sugars. It looks a bit like familiar sugars but isn’t common in everyday food. Chemically, panose carries three glucose units linked together. This structure gives it sweetness, though much milder than table sugar. Manufacturers see potential in panose as a sugar substitute, often promoting it as a low-or-no-calorie option.
Real safety questions often show up before the stuff hits shelves in a big way. For D-Panose, scientists checked how the body handles it. Studies in animals and some human panels show that it travels through the digestive system differently than table sugar or high-fructose corn syrup. Instead of spiking blood sugar, it usually passes down to the colon where gut bacteria break it down.
So far, research hasn’t turned up toxic effects. No noticeable genetic damage, organ trouble, or negative changes show up when tested in reasonable doses. One study from a reputable food safety authority reported that even high levels in the diet over time didn’t cause harm, aside from occasional stomach rumbling or gas in sensitive folks. This makes sense — the gut bacteria work hard when given new food types. Most people bounce back after a little digestive grumbling.
Health authorities in several countries have already weighed in. In Japan, panose counts as a safe ingredient. The U.S. Food and Drug Administration includes rare sugars such as D-Panose on the GRAS (Generally Recognized As Safe) list, provided companies stick to levels backed up by research.
Food safety experts watch for allergic reactions or longer-term effects, especially in children or folks with underlying digestive problems. New ingredients get a lot of attention partly because the science keeps growing and people want reassurance. D-Panose doesn’t turn up in allergy reports, and current studies suggest it stays safe, even with regular consumption at levels likely found in food.
Just because something looks safe in early or moderate use, it makes sense to stay aware. Some people feel side effects from large servings, like stomach aches or bloating, especially if eating a lot of fiber or other rare sugars. Experience says it pays to start small and listen to your body.
Everyone’s body acts a little differently, and some people feel things that studies never predict. I remember switching to high-fiber bars and running into some stomach trouble before adjusting my habits. The same might hold with D-Panose and other fiber-like sugars. Product makers should be open about how much of the ingredient they use and offer guidance for folks just starting. Regulators can push for clearer food labels and fund ongoing studies, so trust doesn't fade as these ingredients land in more foods.
If food companies keep talking straight about how much panose goes in their products, and scientists keep tracking health reactions, people can make smart decisions about adding D-Panose to their daily routines.
Most people reach for sugar to sweeten their coffee or add flavor to a dessert, but there’s a bigger story behind each kind of sugar. D-Panose carries a structure that sets it apart from the white crystals we pour into our mugs. Instead of being made from glucose or fructose alone, D-Panose features a three-sugar molecule chain. This means it acts differently in food recipes and inside our bodies.
Chemists identify D-Panose as a trisaccharide. It’s made from three glucose molecules linked in a special pattern. This structure keeps D-Panose from breaking down as quickly as regular table sugar, so the body gets a slower release of energy. Starch breaks down into glucose in the gut, but D-Panose takes a bit longer. Based on published studies, that slower digestion means less dramatic spikes in blood sugar. That plays a big part for people hoping to manage diabetes or keep energy steady without sharp peaks and crashes.
In my own baking experiments, D-Panose doesn’t give the exact same sweetness as sucrose (the kind in cane sugar) or honey. Instead, it offers a mild, clean taste. Some bakers notice their cookies turn out a bit more chewy or moist when swapping in D-Panose. Manufacturers use this effect too—especially in snack bars and breakfast cereals. D-Panose can help products stay soft for longer, which means less waste on store shelves. Statistically, food loss linked to staling takes a big bite out of potential profit, so small changes like these matter to both companies and shoppers.
Dieticians and gut researchers say D-Panose can support beneficial bacteria in the colon. Unlike standard sugar, some of this type survives the journey to the large intestine. Once it’s there, helpful microbes feed on it and produce short-chain fatty acids. Research links those compounds to improved gut lining health and less inflammation. There’s also a calorie angle—since not all of D-Panose digests as glucose, snacks with it end up with slightly fewer calories. Nutritional labels sometimes show this benefit as “reduced calorie.”
D-Panose didn’t turn up overnight. It appears naturally in honey and some plants, so it’s been part of human diets for a long time. Food safety authorities in several countries give it a green light for use in processed foods. Large-scale production now comes from enzymes that “stitch” glucose molecules into the right sequence. Unlike high-fructose corn syrup or artificial substitutes, D-Panose doesn’t rely on heavy chemical processes. In terms of food tech, that’s a plus for people who want fewer additives.
Shelf after shelf, packaged foods juggle health claims, taste, and shelf life. D-Panose doesn’t work everywhere—it lacks the same browning effect needed for golden caramel or crisp cookies. Some industries are learning to pair D-Panose with other sweeteners and fibers to design better options for both taste and nutrition. In a world where diabetes still rises globally, new sugars like D-Panose deserve attention, testing, and honest feedback from shoppers. Reading food labels and understanding these differences gives power back to eaters everywhere.
D-Panose isn’t something you spot on most grocery store shelves. Most people only hear the word in laboratories or from suppliers talking about rare sugars. My chemistry background puts me in the crowd that gets curious about why someone needs this specific sugar and what it does. D-Panose is not an everyday sweetener for coffee—it’s a trisaccharide, meaning it contains three sugar units. Researchers and food developers use it for precise testing, studying enzyme reactions, or analyzing digestion of carbohydrates.
People involved in life sciences know that sourcing high-purity compounds poses hurdles. For researchers, purity means everything. If there’s contamination, test results stray off-course. Sourcing D-Panose needs a careful eye, both to guarantee authenticity and protect your experiments.
My journey for specialized compounds usually starts with established laboratory suppliers. Sigma-Aldrich, now under the umbrella of MilliporeSigma, frequently lists niche sugars like D-Panose. I’ve ordered similar materials from them and received solid documentation for every batch. Fisher Scientific sits in the same league, with transparency about source, purity, and handling. These suppliers share safety datasheets, certificates of analysis, and batch records. That stuff comes in handy for grant reports or inspections.
In recent years, I’ve watched Chinese companies like TCI or Carbosynth start exporting rare sugars to research buyers worldwide. They keep up with Western quality standards, though buyers should check certifications and confirm delivery timelines. Most overseas suppliers handle direct sales through their own sites or authorized distributors, but always call or email if you need proof of testing, traceability, or storage conditions.
Not every online storefront tells the whole story. Suppliers with outdated websites or murky credentials could endanger your research and health. Counterfeit sugars sometimes sneak into markets, especially through general e-commerce platforms that skip quality checks. For D-Panose, choose suppliers who offer third-party testing. My labs have sometimes pulled unexpected adulterants from so-called “chemical samples” bought on the cheap. Sticking with companies who regularly serve pharma or biotech industries narrows that risk.
For those outside a lab, buying D-Panose for personal use brings its own risks. Many of the world’s chemical suppliers only work with businesses or licensed institutions because these compounds demand careful handling. Some regions, like the EU or US, regulate sales to prevent misuse and safeguard public health. Even if you can find a vial on an auction site or marketplace, shipping restrictions or import duties may stop it. My advice: hunt D-Panose through professional distributors, not online randoms.
Tiny amounts of D-Panose cost a decent chunk—sometimes hundreds for a small vial—because of the purification, shipping, and regulatory hoops suppliers jump through. That price feels steep compared to table sugar, but possible knockoff material could wreck your experiment or product. Labs running pilot projects sometimes reach out to suppliers for bulk quotes. Bigger orders can drop the per-gram cost, but require a strong relationship and sometimes negotiation over payment terms, shipping, and batch documentation.
If you teach or do research, your procurement office can usually recommend their trusted suppliers. Get a quote and request the certificate of analysis before you buy. If you run a business or startup, talk straight with a supplier rep—and clarify what you need in terms of shipping, customs paperwork, and reordering. For most people, D-Panose belongs in the hands of professionals. Buying from recognized life science suppliers keeps your work safe, reliable, and efficient.
D-Panose draws attention among food technologists and supplement makers. Labeled as a rare sugar, it comes from plant sources like starch, and you’ll find it in certain functional foods. As people get curious about the health buzz around new sweeteners, questions start popping up: can D-Panose cause side effects? Is it safe to eat or drink?
Recent laboratory studies and animal models shed some light. D-Panose has a structure close to maltose, but your body doesn’t break it down quite the same way. Research from credible sources, including EFSA and academic journals, reports extremely low toxicity—much lower than table sugar. Researchers running repeated dose experiments in rats found no evidence of carcinogenicity or organ damage, even at doses far above what anyone would ever see in a food or supplement. The EFSA issued a positive opinion for its use as an ingredient, and toxicologists flagged no acute risks.
Still, anything new in our food supply deserves scrutiny. The biggest question surrounds the gut. A handful of people who tried D-Panose—usually in high doses, far above what you’ll find in a snack bar—report mild digestive problems. This includes bloating, cramps, or loose stools. These aren’t unique to D-Panose; they show up with many other “non-traditional” sugars like xylitol and erythritol. If you’ve ever eaten a whole bag of sugar-free candy, you know the drill.
I’ve met patients in diabetes support groups asking about rare sugars, especially those concerned about blood sugar spikes. So far, D-Panose scores low on the glycemic index, which makes it gentler on blood sugar than regular table sugar, according to well-controlled clinical studies in adults. No hyperglycemia or hypoglycemia effects stood out in trials. But it’s still smart for those with GI sensitivity or underlying IBS to start with small amounts and notice how the body reacts. Some folks are just more sensitive to sugar alcohols or fiber-rich carbohydrates and may need to find their personal limit.
A critical point: not all D-Panose products match the same production quality. Purity, residue levels, and contamination risk still depend on the practices of ingredient suppliers. Choosing reliable producers, preferably those audited by respected authorities like NSF or USP, lowers the odds of chemical, heavy metal, or microbiological surprises in the final product. Manufacturers bear the responsibility of providing Certificate of Analysis, confirming batches come clean and consistent.
Anyone with allergies or a history of food intolerance should scan labels, too. Although D-Panose itself rarely causes allergic reactions, blended products sometimes sneak in inactive ingredients like stabilizers or flavorings sourced from potential allergens.
No sugar promises magic, and D-Panose proves no exception. Folks experimenting with rare sugars should introduce new ingredients slowly, paying attention to how the gut feels and sticking below the amounts used in controlled studies—usually a few grams at a time. If a new symptom feels worrisome or severe, talking to a dietitian or clinician helps sort out the next step.
For people chasing new ways to cut sugar while keeping food interesting, D-Panose looks like another promising tool. Good science and careful self-awareness go a long way in keeping these options both safe and satisfying.
| Names | |
| Preferred IUPAC name | (2R,3R,4R,5R)-2,3,5,6-tetrahydroxy-4-[(2R,3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyhexanal |
| Other names |
(+)-Panose D-Panose 3-O-alpha-D-galactopyranosyl-D-glucose β-D-Gal-(1→6)-α-D-Glc-(1→4)-D-Glc |
| Pronunciation | /diːˈpæn.oʊs/ |
| Identifiers | |
| CAS Number | [17510-38-0] |
| Beilstein Reference | 1308152 |
| ChEBI | CHEBI:28661 |
| ChEMBL | CHEMBL1232959 |
| ChemSpider | 5769 |
| DrugBank | DB14335 |
| ECHA InfoCard | 100.131.050 |
| EC Number | 205-719-9 |
| Gmelin Reference | 82286 |
| KEGG | C05402 |
| MeSH | D-Panose[MeSH] |
| PubChem CID | 439358 |
| RTECS number | SG7178000 |
| UNII | JD0WQ4QN2V |
| UN number | UN2811 |
| Properties | |
| Chemical formula | C18H32O16 |
| Molar mass | 504.44 g/mol |
| Appearance | White crystalline powder |
| Odor | Odorless |
| Density | 1.434 g/cm³ |
| Solubility in water | Soluble in water |
| log P | -3.41 |
| Acidity (pKa) | 12.08 |
| Basicity (pKb) | 6.32 |
| Refractive index (nD) | 1.529 |
| Dipole moment | 3.61 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 286.6 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -2078.5 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -3977.3 kJ/mol |
| Pharmacology | |
| ATC code | A11HA30 |
| Hazards | |
| GHS labelling | GHS07 |
| Pictograms | GHS07, GHS08 |
| Signal word | Warning |
| Hazard statements | D-Panose is not classified as a hazardous substance or mixture according to the Globally Harmonized System (GHS). |
| Precautionary statements | Keep container tightly closed. Store in a cool, dry place. Avoid contact with eyes, skin, and clothing. Wash thoroughly after handling. Use with adequate ventilation. |
| Autoignition temperature | 340°C |
| LD50 (median dose) | LD50 (median dose): >5000 mg/kg (Rat, oral) |
| NIOSH | NL0000000 |
| PEL (Permissible) | PEL (Permissible Exposure Limit) for D-Panose: Not established |
| REL (Recommended) | 0.8-3.0 mg |
| Related compounds | |
| Related compounds |
Isomaltulose Maltose Isomaltose |
