Kojibiose

Kojibiose is a disaccharide. It is a product of the caramelization of glucose. It is also present in honey (approx. 3%).

Kojibiose has a sweet taste, but low calorie count. In combination with its prebiotic properties, kojibiose could function as a sugar substitute. However, kojibiose is hard to synthesize on an industrial scale. Recently, an enzyme transforming sucrose and glucose into kojibiose has been developed, potentially solving the synthetization problem.