Isomalt

CAS No.: 64519-82-0
Molecular Formula: C12H24O11
Molecular weight: 344.313
Appearance: White powder
Solubility: Freely soluble in water
Application:
Isomalt can be used in sugar sculpture and is preferred by some because it will not crystalize as quickly as sugar.Isomalt is a sugar substitute, a type of sugar alcohol, which is primarily used for its sugar-like physical properties.
Since isomalt has many excellent properties, it is suitable for products produced by ordinary production equipment. Isomalt has a pure taste like sucrose, has no bad aftertaste and odor, can synergistically synergize with strong sweeteners and masks the bad aftertaste and odor of the latter, low hygroscopicity and high stability. , low energy, non-caries, etc., so it is a perfect sugar substitute. Currently, isomalt has been widely used in the production of various foods: hard candy, chewing gum, chocolate, jelly, refreshing drinks, ice cream, baked products and tableting.
hard candy
Because isomalt has low water absorption, it does not stick together when producing stamped, filled, bonded or cast hard candy, and it is not easy to flow cold. The produced product can be packed in the package without having to Heat sealing and packaging one by one can greatly reduce the cost and make the product have a longer price.
Candy coating
The low water absorption properties of isomalt are also widely used in this field. 160-200 mesh powdered isomalt can be used on candy coatings to extend the shelf life of the candy, making the candy easier to package, thereby reducing production costs.
Chewing gum and tablet
Isomalt has a low solubility, it is crystalline in chewing gum and tableting, and its taste characteristics are very close to that of sucrose. The sweetness is mild, the negative heat of dissolution is small, and the flavor of candy can be fully exhibited. The sweetness is better than other. The sweetness of the product lasts for a long time.
Chocolate
Isomalt has a low negative solubility and is pure in taste and comparable to sucrose, making it an ideal raw material for the production of diabetics, obese people or low calorie types of chocolate.

Product Description:
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 is a natural sugar alcohol that is 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.