Effect of an alcohol-free beer enriched with isomaltulose and a resistant dextrin on insulin resistance in diabetic patients with overweight or obesity.
Mateo-Gallego R, Pérez-Calahorra S, Lamiquiz-Moneo I, Marco-Benedí V, Bea AM, Fumanal AJ, Prieto-Martín A, Laclaustra M, Cenarro A, Civeira F.
Clin Nutr. 2019 Mar 5. pii: S0261-5614(19)30079-2. doi: 10.1016/j.clnu.2019.02.025.

Oral administration of palatinose vs sucrose improves hyperglycemia in normal C57BL/6J mice.
Hwang D, Park HR, Lee SJ, Kim HW, Kim JH, Shin KS.
Nutr Res. 2018 Nov;59:44-52. doi: 10.1016/j.nutres.2018.06.010. Epub 2018 Jul 4.

Effects of isomaltulose on insulin resistance and metabolites in patients with non‑alcoholic fatty liver disease: A metabolomic analysis.
Kawaguchi T, Nakano D, Oriishi T, Torimura T.
Mol Med Rep. 2018 Aug;18(2):2033-2042. doi: 10.3892/mmr.2018.9223. Epub 2018 Jun 26.

Correction to: A comparison of isomaltulose versus maltodextrin ingestion during soccer-specific exercise.
Stevenson EJ, Watson A, Theis S, Holz A, Harper LD, Russell M.
Eur J Appl Physiol. 2018 Jan;118(1):223. doi: 10.1007/s00421-017-3750-6

A Low Glycaemic Index Diet Incorporating Isomaltulose Is Associated with Lower Glycaemic Response and Variability, and Promotes Fat Oxidation in Asians.
Henry CJ, Kaur B, Quek RYC, Camps SG.
Nutrients. 2017 May 9;9(5). pii: E473. doi: 10.3390/nu9050473.

Low Glycemic Index Prototype Isomaltulose-Update of Clinical Trials.
Maresch CC, Petry SF, Theis S, Bosy-Westphal A, Linn T.
Nutrients. 2017 Apr 13;9(4). pii: E381. doi: 10.3390/nu9040381. Review.

Safety

The Comparative Effect on Satiety and Subsequent Energy Intake of Ingesting Sucrose or Isomaltulose Sweetened Trifle: A Randomized Crossover Trial.
Kendall FE, Marchand O, Haszard JJ, Venn BJ.
Nutrients. 2018 Oct 15;10(10). pii: E1504. doi: 10.3390/nu10101504.

Palatinose is a by-product of sugar processing, it is practically all that remains of sugar processing.

In fact it is a chemical product even if it is sold regularly in natural products stores, but in nature it does not exist.

It is one of the main by-products of sugar refineries, which contains saccharides (primarily sucrose, glucose and fructose) and a small amount of nitrogenous compounds, vitamins, and trace metal elements as well as colloids (1).

Production is concentrated in Brazil, India and China with around 400 tons of product per year.

It is used in human and animal nutrition.

In animal nutrition problems have been found due to molasses toxicity (2).

It is however an approved food as a sucrose substitute, safer and with some advantages, including greater stability, less digestibility, lower glycemic index and less corrosive than tooth enamel (3).

Palatinose studies

Molecular Formula: C₁₂H₂₂O₁₁

Molecular Weight: 342.297 g/mol

CAS: 58166-27-1

EC Number: 261-150-2

Synonyms:

• 6-O-alpha-D-Glucopyranosyl-D-fructofuranose
• Cane molasses
• Isomaltulose
• D-Fructose, 6-O-.alpha.-D-glucopyranosyl-
• 6-O--D-glucopyranosyl-D-fructofuranose
• (2R,3S,4S,5R,6S)-2-(hydroxymethyl)-6-(((2R,3S,4S)-3,4,5-trihydroxy-5-(hydroxymethyl)tetrahydrofuran-2-yl)methoxy)tetrahydro-2H-pyran-3,4,5-triol
• (2R,3S,4S,5R,6S)-2-(hydroxymethyl)-6-[[(2R,3S,4S)-3,4,5-trihydroxy-5-(hydroxymethyl)oxolan-2-yl]methoxy]oxane-3,4,5-triol
• (2R,3S,4S,5R,6S)-2-(hydroxymethyl)-6-[[(2R,3S,4S)-5-(hydroxymethyl)-3,4,5-tris(oxidanyl)oxolan-2-yl]methoxy]oxane-3,4,5-triol
• (2R,3S,4S,5R,6S)-2-methylol-6-[[(2R,3S,4S)-3,4,5-trihydroxy-5-methylol-tetrahydrofuran-2-yl]methoxy]tetrahydropyran-3,4,5-triol 

References_______________________________
 
(1)  A novel process for molasses utilization by membrane filtration and resin adsorption. Qiang X.F., Luo J.Q., Guo S.W., Cao W.F., Hang X.F., Liu J.S., Wan Y.H.  J. Clean. Prod. 2019;207:432–443. doi: 10.1016/j.jclepro.2018.10.005

(2) Supplementation of molasses in livestock feed. Senthilkumar S., Suganya T., Deepa K., Muralidharan J., Sasikala K.  Int. J. Environ. Sci. Technol. 2016;5:1243–1250

(3) Isomaltulose (palatinose)—An emerging carbohydrate. Sawale P.D., Shendurse A.M., Mohan M.S., Patil G.R.  Food Biosci. 2017;18:46–52. doi: 10.1016/j.fbio.2017.04.003