Isomalt

Isomalt is a type of sugar alcohol used primarily for its sugar-like physical properties. Unlike most sugar alcohols, isomalt is resistant to metabolism and does not contribute to high blood sugar levels. It is used in sugar-free and reduced-sugar foods, as well as in the production of confectionery and baked goods.

History

Isomalt was first developed in the 1960s by the German company Südzucker AG. It was approved for use in the United States by the Food and Drug Administration (FDA) in 1990.

Production

Isomalt is produced from sucrose through a two-step enzymatic and chemical process. The first step involves the enzymatic transformation of sucrose into a mixture of glucose and fructose, known as invert sugar. The second step involves the hydrogenation of this mixture to produce isomalt.

Properties

Isomalt is a white, crystalline substance with a sweet taste similar to that of sucrose. It is non-cariogenic, meaning it does not contribute to tooth decay. It also has a low glycemic index, making it suitable for people with diabetes.

Isomalt is highly stable at high temperatures and does not absorb much moisture, making it ideal for use in the production of confectionery and baked goods. It also has a low caloric value, with only 2 calories per gram compared to 4 calories per gram for sucrose.

Health effects

Like other sugar alcohols, isomalt can cause digestive discomfort if consumed in large amounts. However, it is generally considered safe for consumption and is approved for use in food products by regulatory authorities worldwide.

See also

• Sugar alcohol
• Südzucker AG
• Food and Drug Administration
• Sucrose
• Glucose
• Fructose
• Invert sugar
• Glycemic index
• Diabetes

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  Isomalt