Naturally derived sweeteners Isomalt

Isomalt is a sugar-free sweetener that is used as an alternative to sugar due to its physical properties. Sugar alcohols such as Isomalt are absorbed sparingly into the small intestines hence it has an insignificant effect on blood sugar concentration. Isomalt provides a wide range of other benefits such as low hygroscopicity, a natural taste, minimal calories per gram and it is tooth-friendly. This sweetener can be used by anyone and it can also be beneficial as it promotes gut health in people who are on low-carb diets and diabetic patients. In the European Union, Isomalt is indicated on food labels as E/E953. 

Isomalt is a combination of 2 sugar alcohols: gluco-sorbitol (GPS) and gluco-mannitol (GPM). It is a white crystalline compound without an odour. Isomalt is 55% as sugary as sucrose and it can dissolve readily into the mouth, leaving a cooling effect. Isomalt has low hygroscopicity at a relative humidity (85%). Isomalt dissolves in water at 250 C/770 F, 25 g/100g of the solution; it is sparingly soluble in ethanol. The compound has a melting point of 145-1500 C/293-3020 F and it decomposes at 1600 C/3200 F or higher temperatures. One manufacturer maintains that Isomalt does not caramelize or go through the Maillard browning interaction with amino acids.

Isomalt Physical properties:

Isomalt Function: