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Isomalt - at a glance
| Classification | - Only sugar replacer from sugar beet - By enzymatic rearrangement, sucrose is converted into isomaltulose, which is hydrogenated to isomalt - Glycosidic bond more stable than that of sucrose - Polyol, disaccharide alcohol - Bulk sweetener |
| Technical | - White, crystalline powder - Very low hygroscopicity - No interactions with active ingredients - Very stable against acid and enzymatic hydrolysis - Excellent shelf life - Replaces sugar in a 1:1 ratio - Good flavour carrier, especially for fruit and subtle flavours - No Maillard reaction (no browning during cooking process) - Colour stable - Temperature stable - Can generally be processed on all standard production lines |
| Sensorial | - Mild, natural, sugar-like sweetness profile - Approximately half the sweetening power of sucrose - No cooling effect, thus suited for delicately flavoured fruity sweets - No aftertaste - Excellent flavour release, high impact sweetness - Low dissolution kinetics in the mouth during consumption |
| Nutritional | - Half as many calories as sugar - Toothfriendly - Very low glycaemic - Sugar-free |
| ISOMALT variants and applications | Isomalt variants, tailored to specific applications: - ISOMALT ST: Candies (high and low boilings, toffees) confectionery, baked goods, extruded products - ISOMALT GS: Coated products, e.g. chewing gum - ISOMALT LM: Chocolate - ISOMALT DC: Compressed products, e.g. tablets or directly compressed chewing gum |
Further information about isomalt can be found in the product brochure (PDF, 2.8 MB).
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