What is isomalt?

Isomalt, as a synthetic low-calorie sweetener, has attracted much attention in the food and beverage industry in recent years. It is a white, odorless, crystalline substance with a sweet taste. Its sweetness is about 45% to 65% of sucrose. It has low hygroscopicity and can remain stable under a wide range of temperature and pH conditions. Isomalt not only tastes pure and has no bad aftertaste, but also works synergistically with other sweeteners to mask the bad taste of some high-intensity sweeteners. Its caloric value is only about half of that of sucrose, which makes it an ideal choice for weight managers and diabetics. At the same time, it is not easily decomposed and utilized by microorganisms in the human body, so it does not cause significant fluctuations in blood sugar and insulin levels.

Functions and Additives

Food additives: As a sweetener, isomalt is widely used in the production of sugar-free foods, sugar-free health products and sugar-free medicines. In beverages such as beverages, herbal teas, juices, soy products, and dairy products, it can mask odors, balance the taste, and enhance the health functions of beverages. In candy products such as sugar-free hard candies, chewing gum, and chocolate, isomalt not only provides sweetness, but also extends the shelf life of the product.

Baked goods: Due to its low hygroscopicity and good physical and chemical properties, isomalt is also widely used in baked goods. It can improve the taste of food, extend the shelf life, and in some cases have ascorbic acid functions.

Pharmaceutical chemicals: Isomalt also plays an important role in the pharmaceutical industry. As a binder and filler, it performs well in the tableting process and improves the performance of tablets.

Specification Sheet