Isomalt

Isomalt is a sugar alcohol (polyol) used as a low-calorie sweetener and bulking agent in foods and pharmaceuticals.

Isomalt is a sugar alcohol (polyol) used as a low-calorie sweetener and bulking agent in foods and pharmaceuticals. It is produced from sucrose, typically via isomaltulose, and is valued for its sugar-like taste, stability, and low hygroscopicity. Canadian consumers may encounter isomalt in sugar-free candies, baked goods, and lozenges.

Composition and chemistry

Isomalt is an equimolar mixture of two stereoisomeric disaccharide alcohols: 1,6-GPS and 1,1-GPM. It belongs to the polyol family of carbohydrate sweeteners. It is about half as sweet as sucrose and has a similar taste profile.

Production

Commercial isomalt is produced from sucrose in a two-step process. First, sucrose is enzymatically converted to isomaltulose. Then, the isomaltulose is hydrogenated to yield isomalt. This process gives isomalt properties similar to sugar while reducing digestible carbohydrates.

Physical and functional properties

Isomalt is a white, crystalline powder or granules. It is low-hygroscopic, meaning it does not readily absorb moisture, and has good heat and pH stability. These properties make it suitable for products that require a sugar-like texture and long shelf stability.

Uses

Isomalt is used as a sweetener, bulking agent, anti-caking agent, and glazing agent in a variety of food products, including hard candies, chewing gum, chocolate, baked goods, and dairy products. It is also used in pharmaceuticals, such as tablets and lozenges.

Regulation and nutrition

Isomalt is approved for use in the European Union as food additive E 953 and is considered Generally Recognized as Safe (GRAS) in the United States. It has an energy value of up to 2 kcal/g, lower than sucrose, and does not significantly raise blood glucose or insulin levels.