Abstract:Maltose as an adhesive in conventional single-sided seaweed products caused a high load of blood glucose. In view of this problem，three sugar alcohol and oligosaccharide substances—isomaltitol，oligomaltose，and maltitol—were used to replace maltose as adhesives，with the aim of developing single-sided seaweed products with low glycemic index （GI）. The obtained seaweed products were characterized in terms of viscosity，adhesion effects，sensory score，texture，carbohydrate content，and GI. The results showed that all the four adhesives had good adhesion effects，while the viscosity of isomaltitol，oligomaltose，and maltitol was higher than that of maltose. The seaweed product with isomaltitol as an adhesive had the highest sensory score and exhibited the best elasticity and chewiness in texture analysis. There was no significant difference in the carbohydrate content of single-sided seaweed products with isomaltitol，oligomaltose，and maltitol as adhesives. In both in vitro and theoretical GI tests，isomaltitol had the lowest GI values，at 0.5±0.2 and 39.7±1.4，respectively. In summary，isomaltitol served as a good adhesive for developing low-GI single-sided seaweed products.