Isomalt (E953) belongs to the group of low-calorie bulk sweeteners.

It is found in nature in sugar beets.

Source: sucrose.

Advantages of using isomalt in food production:

1. Allows the production of a wide range of sugar-free products.

2. Has a reduced calorie content: contains 2.4 kcal per 100 g (sucrose - 4 kcal per 100 g).

3. Has a pleasant sweet taste, the intensity of which is 2 times lower than sucrose.

4. Does not cause caries.

5. Has a low glycemic index (2) - suitable for dietary nutrition.

6. Characterized by an increased boiling point.

7. Combines with other sugar substitutes, enhances taste and aroma, reduces stickiness, masks a bitter aftertaste. Not hygroscopic

8. Characterized by high microbiological stability. Resistant to acid and enzymatic hydrolysis.

9. If consumed in excess, it may have a laxative effect.

Isomalt is less soluble in water than sucrose, is more heat-resistant, has low hygroscopicity, and is resistant to enzymatic and acid hydrolysis. In terms of taste, isomalt is close to sucrose and is used in the preparation of chocolate, candied roasted nuts, soft and hard caramel, dragees, ice cream, jams, and chewing gum.

Application in confectionery production:

Products

Advantages of application

Chewing gum

provides a smooth texture, remains in the chewing mass in crystalline form
provides color retention and intense aroma on the surface of products
improves appearance, used for making glaze
Hard candy

increases shelf life
provides transparency of the caramel mass
reduces stickiness
prevents spreading
Tablet forms, pastilles

reduces caloric content
provides processability/fluidity of the powder
Chewy sweets, whipped products (nougat, pastille, marshmallow)

provides crystallization
reduces caloric content
Breakfast cereals

reduces caloric content
improves texture – increases crispness
reduces drying temperature of the glaze
increases shelf life
Fruit spreads (jams)

provides gelation (better than sucrose)
does not leave an unpleasant aftertaste
Chocolate

reduces caloric content
provides crunchiness
adds a prebiotic effect in combination with inulin
Cookies, biscuits, muffins

reduces caloric content
reduces stickiness
provides crunchiness for a long time
increases shelf life
Aerated fillings

reduces caloric content
Ice cream

reduces caloric content
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