Isomalt

Isomalt, derived from crystalline sugar, is a versatile sugar substitute with the chemical formula C12H24O11. Primarily valued for its sugar-like properties, it does not contribute to tooth decay. With half the energy content of regular sugar (sucrose), Isomalt provides sweetness without the guilt. Often blended with potent sweeteners like sucralose to match sugar's sweetness, it is a colorless, odorless crystalline substance containing approximately 5% crystal water. Unlike many polyols, Isomalt minimally cools the palate, making it a unique choice for various applications. Its synthesis involves a two-step process, transforming sugar into isomaltulose, then hydrogenating it to produce Isomalt. Notably, Isomalt is synthetically derived from ordinary sugar, setting it apart as an innovative sugar substitute.

Characteristics:

Sugar Substitute: Isomalt is a sugar substitute often used in sugar-free and reduced-sugar products.

Low Glycemic Index: It has a low glycemic index, making it suitable for people monitoring their blood sugar levels.

Heat Stable: Isomalt is heat-stable, making it suitable for use in baking and confectionery.

Tooth-Friendly: It is tooth-friendly and does not promote tooth decay.

Versatile: Isomalt can be used in a variety of applications, including candies, chocolates, and baked goods.

Available grades:

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