Everything about Isomalt totally explained
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Isomalt is a natural sugar substitute, a type of
sugar alcohol, which is primarily used for its sugar-like physical properties. It has only a small impact on blood sugar levels, doesn't promote tooth decay, and has one half the calories of sugar. However, like most sugar alcohols, it carries a very real risk of gastric distress, including
flatulence and
diarrhea, when consumed in large quantities. Isomalt is typically blended with a
high intensity sweetener such as
sucralose, so that the mixture has approximately the sweetness of sugar.
Isomalt is a
disaccharide composed of the two sugars
glucose and
mannitol. It is an odourless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect (positive
heat of solution), lower than many other sugar alcohols, particularly
xylitol and
erythritol. Isomalt is unusual as it's a natural sugar alcohol that's produced from beets. An interesting use of isomalt is found in the product DiabetiSweet, a sugar substitute sold for baking use and composed of a blend of isomalt and
acesulfame potassium, but it has a bitter taste (due to the acesulfame potassium) and lacks the caramelizing properties of sugar.
Isomalt is manufactured in a two-stage process in which sugar is first transformed into isomaltulose, a reducing disaccharide (6-O-α--glucopyranosido--fructose). The isomaltulose is then hydrogenated, using a Raney metal catalytic converter. The final product—isomalt—is an equimolar composition of 6-O-α--glucopyranosido--sorbitol (1,6-GPS) and 1-O-α--glucopyranosido--mannitol-dihydrate (1,1-GPM-dihydrate).
Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia and New Zealand.
Isomalt can be used in
sugar sculpture and is preferred by some because it won't crystalize as quickly as
sugar.
Further Information
Get more info on 'Isomalt'.
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