ISOMALT

Isomalt is widely used in the food, pharmaceutical, and confectionery industries.
In the food industry, Isomalt is used in Sugar-free candies, Hard-boiled sweets, Chewing gum, Chocolates, Baked goods, Ice cream, Tabletop sweeteners.
Isomalt is also used in specialty foods formulated for diabetic and reduced-calorie diets.

CAS Number: Isomalt: 64519-82-0 
1,6-GPS: 534-73-6 
1,1-GPM: 20942-99-8 
EC Number: 613-617-5
E number: E953 (glazing agents, ...)
Molecular Formula: C₁₂H₂₄O₁₁
Molecular Weight: 344.31 g/mol

SYNONYMS:
Isomalt, Isomaltitol, Palatinit, Hydrogenated isomaltulose, E953, Gluco-mannitol, Gluco-sorbitol, Isomalt, C-isomaltidex, DTXSID8020753, INS NO.953, E-953, DTXCID30819960, INS-953, BAY I 3930, BAY-I-3930, ISOMALT (II), ISOMALT [II], ISOMALT (MART.), ISOMALT [MART.], ISOMALT (USP-RS), ISOMALT [USP-RS], ISOMALT (EP MONOGRAPH), ISOMALT [EP MONOGRAPH], CHEBI:150326, S870P55O2W, GalenIQ, C* PharmIsoMaltidex, ISOMALT [INCI], ISOMALT [FCC], ISOMALT [MI], RefChem:791893, Hydrogenated isomaltulose., E 953, D-ARABINO-HEXITOL, 6-O-ALPHA-D-GLUCOPYRANOSYL-, (2XI)-, D-ARABINO-HEXITOL, 6-O-.ALPHA.-D-GLUCOPYRANOSYL-, (2.XI.)-, 6-O-.ALPHA.-D-GLUCOPYRANOSYL-D-GLUCITOL MIXED WITH 1-O-.ALPHA.-D-GLUCOPYRANOSYL-D-MANNITOL, 6-O-alpha-D-glucopyranosyl-D-glucitol--1-O-alpha-D-glucopyranosyl-D-mannitol--water (1/1/2), 64519-82-0, (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, (3R,4R,5R)-6-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyhexane-1,2,3,4,5-pentol, C12H24O11, MFCD00190708, D-Glucitol, 6-O-a-D-glucopyranosyl-, mixt. with1-O-a-D-glucopyranosyl-D-mannitolOTHER CA INDEX NAMES:D-Mannitol, 1-O-a-D-glucopyranosyl-, mixt. contg., glucosylsorbitol, (2xi)-6-O-alpha-D-glucopyranosyl-D-arabino-hexitol, MFCD00083636, (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, orb1299343, orb3025441, SCHEMBL1781066, CHEMBL2104398, CHEBI:140428, CHEBI:192266, Tox21_200914, EBC-44220, MSK159086, s4441, AKOS027381801, OI71952, NCGC00258468-01, DS-13958, Mixture of 1-(4-Fluorophenyl-3S-[3-(4-Fluorophenyl-3S-Hydroxypropyl]-4S-(4-Hydroxyphenyl-Azetidin-2-One and 1-(4-Fluorophenyl-3R-[3-(4-Fluorophenyl-3R-Hydroxypropyl]-4R-(4-Hydroxyphenyl-Azetidin, SY284399, CAS-64519-82-0, NS00013780, EN300-22246339, Z2737384431, A4017F7C-EDDD-4444-9BE5-110558E41162, D-arabino-Hexitol, 6-O-.alpha.-D-glucopyranosyl-, (2.epsilon.)-, (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-pentol, (3R,4R,5R)-6-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydropyran-2-yl]oxyhexane-1,2,3,4,5-pentol, (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, (2ξ)-6-O-α-D-Glucopyranosyl-D-arabino-hexitol

Isomalt is an edible sugar alcohol that’s a derivative of beet sugar, not to be confused with the bright red roots.
The beet is a root vegetable that contains a high concentration of sucrose.
This is an excellent sugar-free alternative to cane sugar as it’s much more resistant to crystallization and humidity when sugar pulling, blowing, and casting.

Isomalt comes in clear granules but the crystals that can be colored, or you can find some isomalt pre-colored for immediate use.
Isomalt is a low-calorie sugar alcohol (polyol) used as a bulk sweetener in sugar-free and reduced-calorie foods.
Isomalt is produced from sucrose through a two-step process involving enzymatic rearrangement and hydrogenation, resulting in a mixture of two disaccharide alcohols.

Isomalt provides approximately half the sweetness of sucrose and is valued for its stability, low hygroscopicity, and tooth-friendly properties.
Isomalt is a sugar replacer derived from beet sugar.
Isomalt is a glycosyl alditol consisting of alpha-D-glucopyranose and (2)-D-arabino-hexitol residues joined in sequence by a (11) glycosidic bond.

Isomalt is functionally related to an alpha-D-glucose.
Isomalt is a sugar substitute, a mixture of the two disaccharide alcohols 1,6-GPS and 1,1-GPM.
Isomalt is 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.
Isomalt's 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 sucrose (‘sugar’).
Like most sugar alcohols (including the chemically similar maltitol), isomalt carries a risk of intestinal 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 a thermally stable, low-hygroscopic polyol composed of hydrogenated disaccharides.

Isomalt exhibits high water solubility, low reactivity, and resistance to browning reactions due to its non-reducing nature.
Isomalt's chemical structure, rich in hydroxyl groups, provides strong hydrogen bonding and stability across a wide pH and temperature range.
These properties make Isomalt particularly suitable for confectionery, pharmaceutical, and sugar-free product formulations where stability and texture are critical.

Isomalt is a versatile sugar substitute widely used in the creation of hard candy and intricate sugar art.
Isomalt is particularly valued for its resistance to humidity and its ability to remain stable without crystallizing, making it ideal for detailed and decorative candy pieces often seen in sugar crafting and cake artistry.
Isomalt is a sugar alcohol derived from beet sugar.

Isomalt is a baking term that refers to a sugar substitute made from sugar alcohol instead of real sugar.
Unlike regular sugar, isomalt is resistant to humidity due to its unique chemical structure, giving it a huge advantage when used in confectionary work.
Isomalt is a natural sweetener and an excellent sugar substitute made from beet sugar.

Isomalt provides the taste, texture and half the calories of sugar.
Isomalt has sugar-like physical properties, can be used in a 1:1 ratio for granulated sugar, and provides the taste, texture and half the calories of sugar.
There is no need for stabilizing acids.

Isomalt creates a superior shine and will not crystallize like sugar.
Isomalt does not get any coloration until reaching 190C / 375F.
Isomalt can be colored like any usual sugar.

Isomalt is the only sugar substitute derived from sugar beet and has a sweetness profile similar to sugar.
Isomalt has a low glycemic response and half the energy of sugar, and it's also tooth-friendly.
Isomalt is an artificial sweetener with fewer calories than sugar.

Because Isomalt has a dense, fluid, and transparent structure when melted, it is known and used in the gastronomic world as a decorative sugar.
Isomalt is colored with edible food coloring.
Isomalt is a sweetener derived from natural sugar beets.

Its sugar content is half that of regular sugar, and Isomalt is completely natural.
Isomalt is added as a sugar substitute to products in many countries.
As all polyols, Isomalt is a sugar alcohol or hydrogenated carbohydrate.

Isomalt is also known as sugar replacer, bulk sweetener or sugar-free sweetener.
Isomalt is the only polyol derived from beet sugar.
Isomalt has a sugar-like and mild sweetness devoid of any aftertaste and without any distracting cooling effect.

Thus, Isomalt enhances even delicately-flavoured fruity sweets.
However, if a cooling effect is desired, Isomalt can be achieved by addition of flavours and cooling agents.
Also, Isomalt is very similar to sugar, as the white crystalline raw material replaces sugar in a 1:1 mass ratio and is used where not only the sweetness but the texture and mouthfeel of sugar is required.

Moreover, being low-hygroscopic isomalt can be easily stored and consumer products don’t absorb humid air or melt under extreme conditions, resulting in an improved shelflife.
Isomalt has a very low glycaemic and insulinaemic effect (when compared on a gram/gram basis a glyceamic index of only 2 is established) and doesn’t promote tooth decay.
Compared to an energy value of 4 kcal/g for sugars and carbohydrates, in Europe isomalt is counted with an energy value of 2.4 kcal/g, while in many other countries its scientific energy value of 2 kcal/g is used.

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 is a commercial sugar alcohol derived from sucrose and widely used as a sweetener in the food industry.

Its technological properties are similar to sucrose, and Isomalt can be used in food without requiring any changes during the processing stage.
Isomalt is a mixture of two isomers: α-D-glucopyranosyl-1-6-mannitol (GPM) and α-D-glucopyranosyl-1-6-sorbitol (GPS).
Isomalt has been phenomenologically characterized using crystallization water release (approximately 100 °C), melting point (approximately 150 °C), different scanning speeds, and heat treatments.

Isomalt– a polyol derived from the hydrogenation of sugars - from sugar cane or beet – offers mild sweetness, while contributing important nutritive and functional properties.
Isomalt’s ideal for creating great-tasting, reduced-sugars and no added sugars confectionery products.

USES and APPLICATIONS of ISOMALT:
Instead of sugar: Isomalt can be used in beverages like coffee and tea, or in baked goods, as a substitute for sugar.
Confectionery and Pastry: Isomalt can be melted and used to make candies or to decorate cakes.
Diet Products: Due to its low calorie content, Isomalt can be preferred as a sweetener in diet products.

Isomalt is widely used in the food, pharmaceutical, and confectionery industries.
In the food industry, Isomalt is used in: Sugar-free candies, Hard-boiled sweets, Chewing gum, Chocolates, Baked goods, Ice cream, Tabletop sweeteners.
Its ability to provide bulk and structure makes Isomalt ideal for sugar-free hard candies and decorative sugar work.

In the pharmaceutical industry, Isomalt is used in lozenges, chewable tablets, and syrups as a sweetening and bulking agent.
Isomalt is also used in specialty foods formulated for diabetic and reduced-calorie diets.
Isomalt is a versatile sugar alcohol used extensively in sugar-free and reduced-calorie formulations because it combines sweetness with structural functionality.

Isomalt is especially valuable in confectionery products, where it provides the texture, appearance, and processing behavior of sugar while reducing caloric value and glycemic response.
Isomalt's low hygroscopicity allows products to remain stable and resistant to moisture, improving shelf life and product quality.
In oral health applications, Isomalt is beneficial because it is not readily fermented by oral bacteria, reducing the risk of cavities.

While safe for regular use, excessive consumption may lead to digestive discomfort, so usage levels are managed carefully in food formulations.
Because of its sugar-like texture and mild sweetness, Isomalt is commonly used in confectionery products where both sweetness and structural bulk are required.
Isomalt is commonly used in sugar-free candies, chocolates, chewing gum, baked goods, and pharmaceutical formulations.

Its mild sweetness, low moisture absorption, and excellent stability make Isomalt particularly useful in hard candies and decorative confectionery.
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.

In 2023, it was reported that isomalt, when mixed with cellulose or sawdust, can be used as a moldable, recyclable and biodegradable material that is stronger than PVC and PET.
Isomalt dissolves upon contact with water but can be protected from water with a layer of shellac and cellulose acetate.
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 Isomalt 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.

It is important to use molds that can withstand very high heat and avoid plastic molds that can distort or even melt under heat.
You also must take special care to work carefully and safely with this medium to avoid burns.
Isomalt is sticky and hard to remove when it's hot.

It's not something you want stuck to your skin and can cause serious burns.
Culinary uses of Isomalt: Sugar sculpture and recipes which require the physical properties of sugar without the sweetness.
Isomalt is used as a sugar substitute in various culinary applications due to its stability and resistance to crystallization.

Isomalt provides a smooth texture and is less likely to become sticky compared to traditional sugar, making it perfect for creating hard candy and edible decorations.
Isomalt can also be used as a sugar substitute in sugar-free candies and syrups, providing a low-calorie alternative for those with dietary restrictions.
Whether you're a seasoned professional or a passionate home baker looking to elevate the presentation of your creations, isomalt can open up a world of possibilities in the world of confections.

Isomalt is a low digestible carbohydrate and may be suitable for individuals needing to control their blood glucose and insulin levels, or for lower calorie, healthier recipe alternatives.
Isomalt is perfect for sugar pulling and casting of all your sweet decorations (flowers, leaves, ribbons, etc...).
Isomalt offers a higher resistance to humidity and stays flexible longer than regular sugar.

Thanks to its technological advantages, Isomalt can be easily used in sugar-free products for the ever-growing healthy food market.
Isomalt ensures the production of healthy products without causing any negative effects on taste.
Thanks to its nutritional and technological advantages, Isomalt is the world's number one sugar substitute and is used in nearly 2,000 products worldwide.

Isomalt can be used in place of sugar in products.
Isomalt can be used especially in products that require a transparent effect, such as ice, glass, and diamonds.
Because its calorie content is also half that of table sugar, Isomalt is tooth-friendly and, due to its non-increasing insulin levels, is used by diabetics and in sugar-free sweetened products.

-Isomalt is a sugar alcohol used as a sugar substitute.
Chef and recipe properties: 
*Offers many of the structural properties of sugar 
*Half as sweet 
*More working time when making sugar sculptures, because it solidifies more slowly 
*Resists humidity and is less likely to crystallize 

-Isomalt is used in pharmaceutical applications
As excipient for the pharmaceutical industry, isomalt can be used for powder blends and compression applications as well special ground grades for processing technologies such as wet granulation, roller compaction and fluid bed agglomeration.
Its characteristics makes Isomalt suitable for various direct oral applications like tablets, capsule and sachet fillings.

Isomalt shows compactibility, flowability and very low hygroscopicity.
Also, Isomalt is physically and chemically extremely stable.
Its sweet, well balanced taste is a decisive advantage for the formulation of direct oral applications, even in combination with active ingredients of unpleasant taste profiles.

-Areas where Isomalt is used:
Isomalt can be added to yogurt and desserts in amounts up to 5% to increase their dry matter content.
In fruit yogurts,
In ready-made puddings,
In peanut and hazelnut spreads,
In packaged biscuit varieties,
In confectionery,
It can be used in ready-made cakes.

IN WHAT PRODUCTS IS ISOMALT USED?
Polyol isomalt is used in food applications
Due to its physiological and technical properties isomalt (European safety number E 953; Intrenational number INS 953) can be used as a basic component in a wide range of high-quality products such as candies, chewing gums, baked goods, chocolate, and many others.
Isomalt is marketed for food applications as solid product or aqueous solution.

***Candy: 
In sugar-free hard candies segment, isomalt is the preferred ingredient around the globe.
Isomalt dissolves more slowly than sugar so the candy lasts longer in the mouth; cough and throat sweets containing active ingredients have longer to deliver their beneficial effects and flavour release is experienced longer.
Candies made with isomalt are very stable and resistant to abrasion and damage during production and storage.

Their low hygroscopicity provides them with the additional clear advantage that they do not become sticky at high temperatures and in humid air.
This means they do not need to be wrapped individually but can be stored in loose packaging such as flip-top boxes or in tubes.

***Chewing gum: 
Isomalt is used in all kinds chewing gums, whether pellets, stripes, balls, cushion-shaped, or direct-compressed.
Being dissolved slowly Isomalt enhances the flavour release.
Isomalt provides chewing gum with uniform coatings having a silky gloss and an excellent crunch.

The isomalt coating protects the core of the chewing gum from drying out.
The good colour-absorption properties enable coatings with strong colours which retain their brilliance even after a long period of storage and are very resistant to abrasion.
When isomalt is used in gum centres less hardening is experienced and better stability can be achieved.

***Bakery: 
Baked goods with isomalt have the same taste, body, colour, pore size distribution and fluffy consistency as if sugar were used.
In hard baked goods it gives crunchiness and crispiness as well as a smooth surface.
In addition, Isomalt does not contribute to the browning reaction in any way, making it a highly stable alternative.

***Chocolate: 
Isomalt can be used in all variants of chocolate: dark chocolate, white or milk chocolate, chocolate coatings, fillings such as chocolate, caramel or nougat cream, as well as nougat spreads without major adaption of the production process.
Due to isomalt’s mild and natural sweetness the chocolate flavor fully develops – without undesirable cooling effect.
Isomalt melts in your mouth, yet still has that characteristic snap when you take a bite.

ADVANTAGES of ISOMALT:
Isomalt is natural and tooth-friendly.
Isomalt contains fewer calories than sugar.
Isomalt is resistant to high temperatures and can be shaped.
Isomalt has various uses.

BENEFITS of ISOMALT:
Higher resistance to crystallization
Non-hygroscopic- a fancy way of saying resistant to moisture and humidity
Isomalt remains colorless and odorless
Isomalt accepts water soluble color and water soluble flavor
Sugar free and diabetic friendly
Isomalt can be remelted and reused for new creations

PRODUCTION PROCESS of ISOMALT:
Isomalt (or polyhydric alcohols) is obtained by the hydrogenation of sugars - from cane or beet.
Isomalt does not occur in nature.

PROPERTIES OF ISOMALT:
Isomalt is a sweetener obtained from natural sugar beets using special methods.
Isomalt's sugar content is 0.5, meaning it is half as sweet as sugar and half the calorie content of table sugar.

Isomalt has bulking properties.
Isomalt exhibits a synergistic effect with other sugar alcohols and intense sweeteners and does not cause a cooling effect in the mouth.

The Maillard reaction is highly resistant to chemical reactions such as caramelization, acid, enzymatic hydrolysis, heat, and microbiological spoilage.
A small portion of isomalt is hydrolyzed in the small intestine, while the majority is broken down by the large intestine flora into carbon dioxide, methane, and fatty acids.
Isomalt, which has a sweet taste, is used in diabetic products because it is tooth-friendly, low in calories, and does not increase blood sugar and insulin levels.

Isomalt consumption causes only a minimal increase in blood glucose and serum insulin levels.
Therefore, Isomalt is a suitable sweetener for diabetics (Type I and II).
Isomalt provides a natural and simple sweetness profile similar to sugar, without creating any lingering aftertaste.

HOW MANY CALORIES ARE IN ISOMALT?
For 100 grams of isomalt: 194 kcal
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, Isomalt 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.

NUTRITIONAL PROPERTIES of ISOMALT:
- Half the calories of sugar (2 kcal/g) 
- Made from beets (meaning it is gluten-free; the "malt" in the name does not refer to malted barley, which would suggest it contains gluten) 
- Sugar alcohols can cause diarrhea and flatulence when consumed in quantities over 50 g/day for adults, 25 g/day for children.

SUBSTITUTIONS of ISOMALT:
Sugar, but expect sweeter results. 
I suspect corn syrup (glucose) could work in some recipes.

HOW TO COOK WITH ISOMALT:
Preparing the isomalt to make design elements is different depending on which form you are starting with at the beginning.
If you are using the granule form the process will be very similar to creating sugar work and the same care needs to be taken to avoid issues.
Try to work in a low humidity area and use a candy thermometer to track the temperature of the simmering liquid.

Remove any impurities or foam that forms on top of the liquid so your finished product is clear and as close to perfect as possible.
If you are using ready-to-use isomalt sticks you can simply place the desired amount and color into a silicone container and microwave the sticks a few seconds at a time, stirring until they have melted completely.
The best molds to use for creating gems or other elements are made of silicone or designed specifically for hard card making use.
Make sure you spray your molds with vegetable spray before pouring the very hot melted isomalt into the design or it still may stick and ruin all your hard work.

TIPS FOR COOKING WITH ISOMALT:
*Use Distilled Water: 
For optimal results, always use distilled water when cooking with isomalt. This helps prevent impurities that can affect the clarity and quality of the finished product.

*Stainless Steel Equipment: 
Use only stainless steel pots and utensils to avoid any reactions that might occur with other metals.

*Avoid Stirring: 
Once isomalt has come to a boil, do not stir. Stirring can introduce air bubbles and cause unwanted textures in the final product.

*Accurate Thermometer: 
Ensure your candy thermometer is accurate by testing it in boiling water, which should read 212°F (100°C).

*Monitor Cooking Time: 
Be careful not to overcook isomalt. Overcooking can cause it to become too dark and affect the taste and appearance of your candy.

WHAT’S ISOMALT USED FOR?
Have you ever seen those crystal sails on the tops of cakes, or sculptures in window displays and clear encasings on desserts that are broken, like creme brûlée?
Most often that’s isomalt being used, the sugar alcohol acts structurally the same as sucrose.
However, beet sugar’s low hygroscopicity allows Isomalt to be incredibly resistant to humidity and is great at keeping its structure from crystallizing when exposed to any moisture.
While isomalt has long been used for show pieces and cake toppers, it’s recently become an addition in baked goods.
Mainly because Isomalt’s roughly half the caloric intake of regular sugar and doesn’t increase ones blood sugar levels, making it a widely used alternative for healthy and diabetic friendly substitute.

BENEFITS OF USING ISOMALT:
*Humidity Resistance: 
Unlike regular sugar, isomalt does not absorb moisture from the air, making it ideal for use in humid environments.

*No Crystallization: 
Isomalt does not crystallize, ensuring smooth and clear candy creations.

*Versatility: 
Isomalt can be used to create a wide range of decorative pieces, including flowers, sculptures, and intricate designs for cakes and pastries.

*Low Calorie: 
Isomalt has about half the calories of regular sugar, making it a popular choice for low-calorie confections.

PROPERTIES of ISOMALT:
*Calorie and Sugar Reduction
Isomalt has an energy value of 2.4 kcal/g, versus the 4 kcal/g energy value of full-calorie sweeteners.

*Sugar-like
Isomalt is a bulk sweetener with a very clean, sucrose-like taste profile and significant body and smooth mouthfeel.
Liquid isomalt/ maltitol grades include maltitol syrup for sufficient sweetness.
When using pure crystalline isomalt and isomalt liquid, addition of high-intensity sweeteners may be desired.

*Tooth Friendly
Isomalt is non-cariogenic and does not contribute to tooth decay.

*Non-Hygroscopic
Non-hygroscopic isomalt crystals do not absorb water, which is essential for hard candies and coatings, and can also contribute to extended shelf life.

SUBSTITUTE of ISOMALT:
Since isomalt is a sugar substitute, sugar can be used instead of isomalt.
For decorations, candies made with sugar, water, and corn syrup can be used.
Another option is to skip isomalt-based decorations and use pre-made edible or non-edible decorations.

HOW TO USE ISOMALT:
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
*Sugar-free candy
*Sugar-free chocolates
*Chewing gum

WHAT DOES ISOMALT TASTE LIKE:
Isomalt is sweet and tastes like sugar.
Since Isomalt's included in commercially made products, it's not something you would taste on its own, but is there to provide sweetness.
The body does not actually digest isomalt.
It literally passes right through, so consuming a very large quantity can cause a stomach ache.

BENEFITS of ISOMALT:
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
*Isomalt remains odorless and can be flavored
*Isomalt is sugar-free and can be digested by diabetics
*Does not cause tooth decay and is considered to be tooth-friendly
*Isomalt can be remelted to produce new sugar work or decorations

ISOMALT SUBSTITUTES:
While isomalt and granulated sugar can be used as direct replacements for confections such as sugar sculptures or candy work, isomalt cannot be used as a direct replacement for sugar in baking because isomalt is not meant to be ingested in large quantities.
Sweetener made from sucrose and marked by high thermal stability and low humidity absorption.
Useful to create long-lasting transparent shiny decorations.

WHAT IS ISOMALT MADE OF?
Isomalt granules
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.
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.

HOW TO USE ISOMALT IN MOLDS:
Pour the isomalt into the mold evenly or use a toothpick or thin dowel to fill very small molds.
After filling, wait until the isomalt is cool and pop the design out of the mold.
Using toothpicks or wooden dowels makes clean up much easier.
Isomalt is very sticky and hard to remove from anything it touches.
Throw away whatever tools are disposable.
Cooled isomalt will pop right out of silicone, but if you do not have silicone tools simply put a large pot of simmering water on the stove and drop your tools into the water to melt off the isomalt.

ISOMALT VS SUGAR:
While they may seem similar, isomalt and sugar are very different.
Isomalt is completely sugar-free and therefore can be ingested by diabetics and won't cause tooth decay.
Isomalt also has about half of the sweetness that sugar does and is lower in calories.
Isomalt has a much higher resistance to crystallization and humidity when compared to sugar.
Unlike sugar, isomalt does not caramelize as easily and can keep its clear color up until it reaches 400 degrees Fahrenheit.

USAGE of ISOMALT:
Pour as much isomalt as you want to use into a deep, non-stick pan or pot.
Stir slowly over low heat until Isomalt melts.
Once all the isomalt has melted, turn off the heat; it's ready to use.
Isomalt becomes very hot after melting and should be handled carefully. 
After melting, Isomalt can be poured into a mold as desired, or it can be briefly cooled on a silicone mat or cold marble surface to a temperature that can be handled by hand before being shaped.

PHYSICAL PROPERTIES of ISOMALT:
Isomalt appears as a white, odorless crystalline substance with a clean, mild sweet taste.
Isomalt has about 45–65% of the sweetness of sucrose, depending on the formulation.
Isomalt is highly soluble in water, though less soluble than sucrose.
One of its most valuable physical properties is low hygroscopicity, meaning Isomalt does not absorb moisture easily from the environment.
This allows products containing isomalt to remain dry and stable over long storage periods.
Isomalt has a melting range around 145–150 °C, with good thermal stability, making it suitable for high-temperature confectionery processing.

CHEMICAL PROPERTIES of ISOMALT:
Chemically, isomalt is a disaccharide polyol mixture, mainly composed of:
*Gluco-mannitol
*Gluco-sorbitol

Isomalt is non-reducing and chemically stable, meaning it does not readily participate in Maillard browning reactions under standard conditions.
Isomalt remains stable over a broad pH range and is resistant to degradation under moderate heat.
Isomalt is partially digested in the small intestine and partially fermented in the large intestine.
Because oral bacteria cannot readily ferment isomalt, it does not contribute significantly to dental caries.

BENEFITS of ISOMALT:
Isomalt provides several advantages:
Reduced calorie content compared to sucrose
Does not promote tooth decay
Low glycemic impact
Stable during heating and storage
Isomalt provides sugar-like texture and bulk
Suitable for sugar-free confectionery
Isomalt improves shelf life due to low moisture absorption

MANUFACTURE of ISOMALT:
Isomalt is manufactured in a two-stage process in which sucrose (typically derived from beet sugar) is first transformed into isomaltulose using the bacterial enzyme isomaltulose synthase.
The isomaltulose is then hydrogenated using a Raney nickel catalyst, producing 1,1-GPM and 1,6-GPS.
Isomalt consists of a mixture of anhydrous and dihydrated 1,1-GPM and anhydrous 1,6-GPS.
About 100,000 tons were produced in 2012

CHARACTERISTICS of ISOMALT:
Isomalt is characterized by:
*Mild sweetness profile
*Low hygroscopicity
*Excellent structural bulk properties
*Good thermal stability
*Low glycemic response
*Tooth-friendly behavior
*Low caloric value compared to sugar (~2 kcal/g)

PHYSICAL AND CHEMICAL PROPERTIES 
Isomalt is a stable, crystalline sugar alcohol with moderate sweetness and excellent moisture resistance.
Isomalt is highly soluble in water and remains stable during storage due to its low hygroscopicity.
Isomalt melts around 145–150 °C, allowing it to be used in heat-processed confectionery.
Chemically, Isomalt is a mixture of hydrogenated disaccharides that do not participate significantly in browning reactions.
Isomalt is resistant to microbial fermentation in the mouth and remains stable over a wide pH range, making it suitable for many food systems.

COMPOSITION AND STRUCTURE of ISOMALT:
Isomalt is an equimolar mixture of two diastereomeric disaccharides: 1-O-α-D-glucopyranosido-D-mannitol (1,1-GPM) and 6-O-α-D-glucopyranosido-D-sorbitol (1,6-GPS).
Each of these is composed of two sugars: glucose and mannitol in the case of 1,1-GPM and glucose and sorbitol (also known as glucitol) in the case of 1,6-GPS.
Complete hydrolysis of isomalt yields glucose (50%), sorbitol (25%), and mannitol (25%).
Isomalt 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.

PHYSICAL and CHEMICAL PROPERTIES of ISOMALT:
CAS Number: 64519-82-0
EC Number: 613-617-5
Molecular Formula: C₁₂H₂₄O₁₁
Molecular Weight: 344.31 g/mol
Appearance: White crystalline powder or granules
Odor: Odorless
Taste: Mildly sweet, clean taste
Sweetness: Approximately 45–65% of sucrose

Molecular form: Mixture of disaccharide alcohols (GPS and GPM components)
Melting point: Approximately 145–150 °C
Boiling point: Not well-defined; decomposes upon strong heating
Solubility in water: Highly soluble
Solubility in ethanol: Slightly soluble
Hygroscopicity: Low (does not readily absorb moisture from air)
Cooling effect: Mild cooling sensation due to endothermic dissolution

Density: Approximately 1.5 g/cm³ (solid form, typical range)
Glass transition behavior: Forms stable amorphous/glassy states in confectionery applications
Thermal stability: High, suitable for heating and cooking processes
Chemical class: Polyol (sugar alcohol), hydrogenated disaccharide
Composition: Mixture of
6-O-α-D-glucopyranosyl-D-sorbitol (GPS)
1-O-α-D-glucopyranosyl-D-mannitol (GPM)
Molecular formula: C₁₂H₂₄O₁₁

Molecular weight: 344.31 g/mol
Reducing properties: Non-reducing (does not participate significantly in Maillard reactions)
Stability: Chemically stable under normal storage and processing conditions
pH stability: Stable across a wide pH range
Thermal behavior: Resistant to degradation during heating compared to many sugars
Hydrolysis: Resistant to hydrolysis under normal conditions

Fermentation: Poorly fermented by oral bacteria (non-cariogenic)
Reactivity: Low chemical reactivity under standard conditions
Oxidation: Not readily oxidized under normal conditions
Hydrogen bonding: Strong hydrogen-bonding capability due to multiple hydroxyl groups
Water interaction: High affinity for water but low moisture absorption from air
Chemical formula: C12H24O11
Molar mass: 344.313 g·mol−1

Molecular Weight: 344.31 g/mol
XLogP3-AA: -5.2
Hydrogen Bond Donor Count: 9
Hydrogen Bond Acceptor Count: 11
Rotatable Bond Count: 8
Exact Mass: 344.13186158 Da
Monoisotopic Mass: 344.13186158 Da
Topological Polar Surface Area: 201 Ų

Heavy Atom Count: 23
Formal Charge: 0
Complexity: 343
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 8
Undefined Atom Stereocenter Count: 1
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes

FIRST AID MEASURES of ISOMALT:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation: 
Fresh air.
*In case of skin contact: 
Take off immediately all contaminated clothing. 
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact: 
Rinse out with plenty of water. 
Call in ophthalmologist. 
Remove contact lenses.
*If swallowed:
After swallowing: 
Immediately make victim drink water (two glasses at most). 
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of ISOMALT:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains. 
Collect, bind, and pump off spills. 
Observe possible material restrictions. 
Take up dry. 
Dispose of properly. 
Clean up affected area.

FIRE FIGHTING MEASURES of ISOMALT:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2) 
Foam 
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of ISOMALT:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection. 
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A 
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of ISOMALT:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.

STABILITY and REACTIVITY of ISOMALT:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available