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Product Details
Slow Absorption1
Low Glycemic Response1
Reduced Insulin Release1 Endurance Formula for Superior Support
Stabilize Sugar, Enhance EnduranceDerived from sucrose, which in turn is composed of glucose and fructose, Palatinose™ is a type of isomaltulose, a unique type of sugar. Compared to typical sugars, Palatinose™ leads to a slower, lower rise in blood glucose after consumption, delivering a more stable energy curve. This gradual release supports prolonged physical activity, making it ideal for endurance performance, long training sessions, or active daily lifestyles.
This graph shows how the body responds to Palatinose™ compared to other sugars. Note the lower, smoother peak and the more gradual, steady decline in blood glucose.1
Taste Meets PerformanceIf you're an athlete or following a specialized nutrition plan, Palatinose™ is a versatile addition to your routine. Mix it into your whey protein shake or isotonic drink to optimize your carb intake with a low glycemic response and slow absorption.1 Its non-clumping, easy-to-mix formula makes it a convenient and effortless choice for fueling your active lifestyle.
How?Mix 1 scoop of Palatinose™ with 8 fl oz of water—easy and fast.
When?Prozis Palatinose™ is your ideal endurance formula, specifically designed to provide a sustained energy release during long-term physical activity. Fuel to keep you movingIf you're a marathon enthusiast or love tackling challenging races, you know energy is crucial for your performance. Prozis Energy products provide the fuel you need every step of the way: before, during, and after events. Sip by Sip:• Endurance formula • Free from aspartame, preservatives, and colors • 29 g total carbs per serving • Slow absorption1 • Low glycemic response1 • Reduced insulin release1 • Vegetarian • Easy-to-mix powder form • Unflavored 1When compared to sucrose (Souza, W. F. C., Almeida, F. L. C., Castro, R. J. S., & Sato, H. H. (2022). Isomaltulose: From origin to application and its beneficial properties – A bibliometric approach. Food Research International 155, 111061). |


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