ISOMALT

CAS NO:64519-82-0
EC NO:203-252-1

Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. 
Isomalt has little to no impact on blood sugar levels, and does not stimulate the release of insulin.
Isomalt also does not promote tooth decay and is considered to be tooth-friendly. Isomalts energy value is 2 kcal per gram, half that of sugars.
Isomalt is less sweet than sugar, but can be blended with high-intensity sweeteners such as sucralose to create a mixture with the same sweetness as sugar.

Like most sugar alcohols, isomalt carries a risk of gastric distress when consumed in large quantities (above about 20–30 g (1 oz) per day).
Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically-induced diarrhea and stimulate the gut flora, causing flatulence. As with dietary fibers, regular consumption of isomalt can lead to desensitization, decreasing the risk of intestinal upset.

Isomalt has been approved for use in the United States since 1990. 
Isomalt is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries.

Properties:
Chemical formula:C12H24O11
Molar mass:344.313 g·mol−1

Composition and structure
Isomalt is an equimolar mixture of two diastereomeric disaccharides, each composed of two sugars: glucose and mannitol (α-D-glucopyranosido-1,6-mannitol) and also glucose and sorbitol (α-D-glucopyranosido-1,6-sorbitol). Complete hydrolysis of isomalt yields glucose (50%), sorbitol (25%), and mannitol (25%).
It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect (positive heat of solution), lower than many other sugar alcohols, in particular, xylitol and erythritol.

Manufacture
Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide (6-O-α-D-glucopyranosido-D-fructose). The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol (1,6-GPS) and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate (1,1-GPM-dihydrate).

Uses
Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallization much better than the standard combinations of sucrose and corn syrup. 
Isomalt is used in sugar sculpture for the same reason.

Isomalt can also be used as a plasticizer for high methoxyl pectin films. 
Isomalt reduces the rigidity of the edible film by increasing free volume within the structure of the film. Additionally isomalt also reduces the water vapour permeability of the film, thus increasing the quality of the film as it reduces respiration rate, moisture migration, and loss of volatile compounds.

Isomalt is a sugar substitute created from real sugar that has been made from beets. 
Isomalt is an ingredient that is not familiar to most people unless they are cake decorators or in food manufacturing. While not as sweet as sugar, it can be blended with other sugar substitute sweeteners like sucralose to increase the sweetness.
Isomalt is used in sugar-free candy creation and sugar sculpture. Isomalt needs to be heated to be molded, shaped, or used for decoration.

Isomalt is a sugar-free sweetener discovered during the 1960s. 
Isomalt is white, crystalline, and odorless. Beyond use by baking experts for decorations, isomalt is a key ingredient in many factory-produced foods like hard candies, chewing gum, chocolates, baked goods, and cough drops. 
Isomalt can be heated without losing its sweetness or changing color. 
Isomalt's useful in commercially made products that are boiled, baked, or heated.

Isomalt Uses
Isomalt will not caramelize when heat is applied to it the way sugar does and it won't take on that light-brown to yellow "caramel" hue. This makes it a very good medium to create great design elements for cakes that need to have a clear color. Gemstones, windows for gingerbread houses, and glamorous sparkling mosaics are just a few elements that can be made using isomalt.

Isomalt also can be sculpted or molded into pretty much any shape. 
Isomalt is important to use molds that can withstand very high heat and avoid plastic molds that can distort or even melt under heat. 

Isomalt is a glycosyl alditol consisting of alpha-D-glucopyranose and D-mannitol residues joined in sequence by a (1->1) glycosidic bond. 
Isomalt has a role as a sweetening agent. 
Isomalt derives from an alpha-D-glucose and a D-mannitol.

Uses of Isomalt
Isomalt is a noncariogenic excipient used in a variety fo pharmaceutical preparations including tablets or capsules, coatings, sachets, suspensions, and in effervescent tablets. 
Isomalt can also be used in direct compression and wet granulation. In buccal applications such as chewable tablets it is commonly used because of its negligible negative heat of solution, mild sweetness and 'mouth feel'. 
Isomalt is also used widely in lozenges, sugar-free chewing gum, and hard-boiled candies, and as a sweetening agent in confectionery for diabetics.
Sugar substitute for most applications in confectionery.

Description
Isomalt is a sugar-free sweetener that is used as an alternative to sugar due to its physical properties. Sugar alcohols such as Isomalt are absorbed sparingly into the small intestines hence it has an insignificant effect on blood sugar concentration. 
Isomalt provides a wide range of other benefits such as low hygroscopicity, a natural taste, minimal calories per gram and it is tooth-friendly. This sweetener can be used by anyone and it can also be beneficial as it promotes gut health in people who are on low-carb diets and diabetic patients. In the European Union, Isomalt is indicated on food labels as E/E953.

Properties
Isomalt is a combination of 2 sugar alcohols: gluco-sorbitol (GPS) and gluco-mannitol (GPM). It is a white crystalline compound without an odour. 
Isomalt is 55% as sugary as sucrose and it can dissolve readily into the mouth, leaving a cooling effect.
Isomalt has low hygroscopicity at a relative humidity (85%). Isomalt dissolves in water at 250 C/770 F, 25 g/100g of the solution; it is sparingly soluble in ethanol. The compound has a melting point of 145-1500 C/293-3020 F and it decomposes at 1600 C/3200 F or higher temperatures.
One manufacturer maintains that Isomalt does not caramelize or go through the Maillard browning interaction with amino acids.

Preparation
The preparation process starts with sucrose. An enzyme inhibits the link between fructose and glucose in sucrose. In the fructose segment of the disaccharide, 2 hydrogen molecules are added to the oxygen molecule present. About half of the original fructose segment from the disaccharide is transformed into mannitol and approximately half of the fructose segment of the initial disaccharide is transformed into sorbitol. Therefore, Isomalt comprises 2 disaccharide alcohols: gluco-sorbitol and gluco-mannitol.
The molecular modifications that take this format make Isomalt enzymatically and chemically stable than sucrose. The stability of the compound makes it ideal for incorporation into a wide range of products and consumption based on its health-related advantages.

Uses
Isomalt is incorporated into sugar-free products due to its tolerable aftertaste and sweet purity. The compound can be applied to a wide range of foods such as low-fat ice-cream, milk & chilled drinks, table sugar, daubing food, baking food, corn breakfast food, chewing gum, chocolate and candy.
Isomalt is also used as an anti-caking, glazing and bulking agent in low-calorie toffees, fruit spreads, smoked and frozen meat and fish, infant formulas, lozenges, pan-coated tablets, mineral/multivitamin supplements and jams.
Isomalt increases the transfer of flavour in certain foods. 
Isomalts gradual dissolution after consumption makes candy made from this compound last for a longer time. 
Isomalt does not leave behind the unpleasant cooling effect associated with other polyols. These sensory properties make it ideal for addition into flavoured applications and baked products.

Chemical Properties
Isomalt is a more or less equimolar mixture of 1-O-a-D-glucopyranosy-D-mannitol- dihydrate and 6-O-a-D-glucopyranosyl-D-sorbitol. Different production conditions, however, allow variations in the ratio of the two products. The solubility in water is about 24.5 % (w/w) at room temperature, but varies with the composition and increases with increasing temperature. In addition to the dry isomalt, a syrup is available.
Isomalt is, depending on the concentration, approximately 45–60 % as sweet as sucrose, stable under normal processing conditions of foods, and noncariogenic.
In the European Union, isomalt is approved as E 953 for a large number of food applications. 
Isomalt is GRAS in the United States and also approved in many other countries.
Owing to its low glycemic index, isomaltulose, an intermediate of the production, has found increasing interest as a food ingredient in recent years.

Chemical Properties
Isomalt is a sugar alcohol (polyol) that occurs as a white or almost white powder or granular or crystalline substance. 
Isomalt has a pleasant sugarlike taste with a mild sweetness approximately 50–60% of that of sucrose.

Chemical Properties
White or almost white powder or granules.

History
Isomalt is claimed that isomalt is odorless, white, crystalline, and sweet tasting without the accompanying taste or aftertaste. Sweetening power is from 0.45 to 0.6 that of sucrose. A synergistic effect is achieved when isomalt is combined with other artificial sweeteners and sugar substitutes. Principal applications are in confections, pan-coated goods, and chewing gum. The substance was approved for use in most European countries in 1985. Classification of isomalt as a GRAS substance was petitioned in the United States. (GRAS = generally regarded as safe.)

Production Methods
Isomalt is produced from food-grade sucrose in a two-stage process. Beet sugar is converted by enzymatic transglucosidation into the reducing disaccharide isomaltulose. This undergoes catalytical hydrogenation to produce isomalt.

Production Methods
Isomalt is produced from sucrose in a two-step process. In the first step, the easily hydrolyzable 1-2 glucoside linkage between the glucose and fructose moieties of sucrose are catalyzed by immobilized enzymes to produce isomaltulose, Palatinos mark After crystallization, the isomaltulose is hydrogenated in a neutral aqueous solution using a nickel catalyst.

About this substance
Helpful information
Isomalt is registered under the REACH Regulation and is manufactured in and / or imported to the European Economic Area, at ≥ 10 to < 100 tonnes per annum.

Isomalt is used by consumers, in articles, by professional workers (widespread uses), in formulation or re-packing, at industrial sites and in manufacturing.

Consumer Uses
Isomalt is used in the following products: washing & cleaning products, cosmetics and personal care products and pharmaceuticals.
Other release to the environment of Isomalt is likely to occur from: indoor use as processing aid and outdoor use as processing aid.

Article service life
Other release to the environment of Isomalt is likely to occur from: outdoor use in long-life materials with low release rate (e.g. metal, wooden and plastic construction and building materials) and indoor use in long-life materials with low release rate (e.g. flooring, furniture, toys, construction materials, curtains, foot-wear, leather products, paper and cardboard products, electronic equipment). Isomalt can be found in products with material based on: plastic (e.g. food packaging and storage, toys, mobile phones), metal (e.g. cutlery, pots, toys, jewellery), rubber (e.g. tyres, shoes, toys), wood (e.g. floors, furniture, toys), fabrics, textiles and apparel used for toys and other articles intended for children’s use (e.g. stuffed toys, blankets, comfort objects), leather used for toys and other articles intended for children’s use, metal used for toys and other articles intended for children’s use, paper used for toys and other articles intended for children’s use, rubber used for toys and other articles intended for children’s use (e.g. baby bottle nipples, soothers), wood used for toys and other articles intended for children’s use and plastic used for toys and other articles intended for children’s use, including baby-bottles.

Widespread uses by professional workers
Isomalt is used in the following products: cosmetics and personal care products, coating products, explosives, fertilisers, fuels, inks and toners and lubricants and greases.
Isomalt is used in the following areas: printing and recorded media reproduction.
Isomalt is used for the manufacture of: chemicals, pulp, paper and paper products, mineral products (e.g. plasters, cement) and fabricated metal products.
Other release to the environment of Isomalt is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners) and outdoor use as processing aid.

Formulation or re-packing
Isomalt is used in the following products: coating products, explosives, fertilisers, fuels, metal surface treatment products, inks and toners, lubricants and greases, paper chemicals and dyes, pharmaceuticals, polymers and cosmetics and personal care products.
Release to the environment of Isomalt can occur from industrial use: formulation of mixtures and formulation in materials.

Uses at industrial sites
Isomalt is used in the following products: cosmetics and personal care products, coating products, explosives, fertilisers, fuels, metal surface treatment products, inks and toners, lubricants and greases, paper chemicals and dyes and polymers.
Isomalt is used in the following areas: printing and recorded media reproduction.
Isomalt is used for the manufacture of: chemicals, plastic products, mineral products (e.g. plasters, cement) and fabricated metal products.
Release to the environment of Isomalt can occur from industrial use: in processing aids at industrial sites, in the production of articles and as processing aid.

Manufacture
Release to the environment of Isomalt can occur from industrial use: manufacturing of the substance.

Isomalt is a sugar substitute made of sugar alcohol instead of real sugar. Because it's a sugar alcohol, isomalt is sugar-free and lower in calories while still having all of the great similar structures of granulated sugar. 
Isomalt sugar is best known for its ideal workability when making sugar sculptures, sugar-free candy, chewing gum, and even chocolate.

Isomalt is made from glucose, mannitol, and sorbitol, which are all carbohydrates that fall into types of sugar alcohols. Sugar alcohol, or polyols, are a type of carbohydrate that have structures that resemble both sugar and alcohol.

Isomalt granules
These three sugar alcohols are two different mixtures of disaccharides. The first disaccharide is glucose and sorbitol, and the second disaccharide is glucose and mannitol. After the two disaccharides are mixed, they are then transformed into isomaltulose and then hydrogenated into isomalt. Therefore, isomalt is made from 50% glucose, 25% mannitol, and 25% sorbitol.

When cooked properly, isomalt can be poured, pulled, blown, and pushed to create a myriad of shapes and intricate details. With so many different ways to use isomalt, you’ll be able to create various confections to elevate your offerings. Here are popular ways to use isomalt:

-Sugar sculptures
-Cake decorations
-Isomalt garnish
-Sugar-free candy
-Sugar-free chocolates
-Chewing gum

There are many benefits to using isomalt instead of sugar. Here are just a few ways isomalt is easier to work with:

-Higher resistance to crystalization
-Higher resistance to humidity
-Stays colorless up to 400 degrees Fahrenheit and can accept food coloring
-Remains odorless and can be flavored
-Is sugar-free and can be digested by diabetics
-Does not cause tooth decay and is considered to be tooth-friendly
-Can be remelted to produce new sugar work or decorations

Isomalt is a naturally sourced sugar replacer and the only one in its kind made from pure beet sugar. On top, it is 100% sugar-free and even helps to prevent tooth decay. Thanks to a two-stage production process of enzymatic sucrose treatment and hydrogenation, the resulting unique molecular structure gives our Isomalt a sweetening profile almost equal to sucrose – but with half the calories. While used in many food applications, Isomalt is the number one sugar replacer worldwide in hard candies.

Nutritional benefits:
Sugar replacer:
Facilitates sugar-free products
Toothfriendly:
Keeps teeth healthy
Weight management:
Reduces calories
Supports a low glycaemic diet:
Sugar levels – less is more

Food applications:
-Baked goods
-Breakfast cereals & cereal bars
-Chewing gum centres & coatings
-Chocolate
-Coated products
-Compressed tablets
-Hard boiled candies
-Low boiled candies
-Frozen desserts
-Fruit spreads
-Solution finder

Isomalt is a sugar alcohol used as a sugar substitute.
Isomalt is a sugar substitute and a sugar alcohol made from beets. Despite its natural origins, the compound is generally considered artificial, at least in so far as it has been extensively chemically manipulated. 
Isomalt is most commonly used in commercial food manufacturing, and items that contain it can be labeled “sugar free.” It has also been shown to extend the shelf-life of certain products, which has led to its widespread use as a preservative.

Isomalt has a much more complex chemical composition than does natural sugar. 
Isomalts official molecular formula is C12H24O11, and it is a bonding of two independent disaccharides with a crystalline structure.

By far the most common use of isomalt is as a sweetener in “sugar free” candies, cough drops, and other commercially-prepared foods. Food manufactures can often achieve the same sweetness with the compound as they could with sugar, but without the blood sugar and caloric concerns. This is not to say that the substitute is completely without calories — it contains roughly half the calories of sugar. As a result, it's not used in zero calorie products. 
Isomalt doesn't cause tooth decay in the way that regular sugar does, though, and some toothpastes use it to improve taste without promoting cavities.

Uses as a Preservative
Isomalt has also been shown to prolong shelf life and is sometimes used in breakfast cereals, crackers, and bakery products like breads and muffins. 
Isomalt tends to stabilize other ingredients, and can stave off mold and spoilage; it may also help keep dry goods fresh and crisp for longer.

Aesthetic Uses
Many chefs and professional food decorators use isomalt for aesthetic purposes. 
Isomalt is very popular in cake garnishes and food molds — most of the confections made for television competitions, wedding shows, and other public displays use the substitute because of how glossy it looks and how quickly it sets up. 
Isomalt is highly resistant to humidity, and is typically very easy to work with and mold.

IUPAC names
Reaction mass of 1-O-α-D-glucopyranosyl-D-mannitol and 6-O-α-D-glucopyranosyl-D-glucitol
Reaction mass of 1-O-α-D-glucopyranosyl-D-mannitol and 6-O-α-D-glucopyranosyl-D-glucitol

SYNONYMS:
(2ξ)-6-O-α-D-Glucopyranosyl-D-arabino-hexitol [ACD/IUPAC Name]
(2ξ)-6-O-α-D-Glucopyranosyl-D-arabino-hexitol [German] [ACD/IUPAC Name]
(2ξ)-6-O-α-D-Glucopyranosyl-D-arabino-hexitol [French] [ACD/IUPAC Name]
(3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol
64519-82-0 [RN]
D-arabino-Heξtol, 6-O-α-D-glucopyranosyl-, (2ξ)- [ACD/Index Name]
Isomalt [Wiki]
(3R,4R,5R)-6-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}hexane-1,2,3,4,5-pentol
6-O-a-D-Glucopyranosyl-D-glucitol and 1-O-a-D-Glucopyranosyl-D-mannitol (Mixture)
MFCD00190708
MFCD29923417
Palatinitol