Isomalt
ISOMALT, as a natural and safe sugar replacer, has been widely used in as much as 1,800 products worldwide. Thanks to the benefits it provides – natural taste, low calories, low hygroscopicity and toothfriendly. ISOMALT suits all kinds of people, especially those people who are not fit to sugar. With the rapid growth of health consciousness, ISOMALT’s advantages will make it more important in the development of sugar free products.
Application :
Isomalt can be used perfectly in different products.
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candies
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Coating
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Gum
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Compression
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chocolates
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Baking
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1 a.Nutritional&Taste
● Suits diabetics. ISOMALT causes very low blood glucose and insulin response, thus suitable for individuals needing to control their blood glucose and insulin level. In the processing of sugar-free products, ISOMALT has been the number one sugar replacer worldwide due to its natural taste close to sugar as well as low hygroscopicity.
● Low calories. ISOMALT can not be disassembled and absorbed easily by human body , which makes it suit people with hypertension, hyperlipidemia or who want to keep or lose weight.
● Toothfriendly. ISOMALT can not be used by micro-organisms in the mouth due to its stable molecular structure, thus preventing tooth decay. It enables people who worry about tooth decay to enjoy sweet food.
● Natural taste. ISOMALT tastes as natural and pure as sugar, a good mouth feel. In addition, ISOMALT is able to optimize the sweetness and mouth feel as well as masking unpleasant taste when combined with other sweeteners or flavor.
2 b.Processing
● Low hygroscopicity. ISOMALT absorbs almost no moisture under normal storage conditions (temperature 25 ℃ , relative humidities up to 85%), which makes it unique in production. Compared to products using sugar, products with ISOMALT have longer expiration dates and are easier to pack and store because of ISOMALT ’ s low hygroscopicity.
● Excellent stability. ISOMALT has excellent heat stability, melts only between 145 to 150 ℃ without chemical reaction. In addition, ISOMALT has strong resistance to acid and enzymatic hydrolysis, this leads to highly stable product quality.
● Manufacture facilities. In processing sugar free products, ISOMALT replaces sugar in a 1:1 ratio, only minor amendments are needed for an easy change from sugar to sugar-free status. Besides, ISOMALT ’ s good solubility makes it easy to process (24g ISOMALT in 100g solution at 24 ℃ , it ’ s increasing at higher temperatures).