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Isomalt - at a glance

- 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
- 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 
- 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 
- Half as many calories as sugar
- Toothfriendly
- Very low glycaemic 
- Sugar-free
ISOMALT variants and applicationsIsomalt 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
You can download the above fact sheet as .doc (DOCX, 694.22 KB) or as .pdf (PDF, 93.3 KB)

Further information about isomalt can be found in the product brochure (PDF, 2.8 MB).

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