Isomalt, also known as palatinitol or isomalt, is a sugar alcohol made from sucrose through enzymatic rearrangement and hydrogenation. It is composed of glucose and sorbitol linked by anα-1,6-glycosidic bond. It is a low-calorie sweetener with a sweetness of approximately 45%-60% that of sucrose and a clean, mild taste.
Functions
It is an excellent substitute for sucrose. It has extremely low hygroscopicity, high stability, and is acid and heat resistant. It is poorly digested and absorbed by the human body, has a caloric value of approximately 2 kcal/g, and minimally affects blood sugar and insulin levels, making it an ideal source of sweetness for diabetics. Furthermore, it is not bioavailable to oral microorganisms and does not contribute to tooth decay.
Uses：
It is widely used in sugar-free foods, diabetic foods, and anti-caries foods. It is commonly found in sugar-free candies, chocolate, chewing gum, baked goods, ice cream, and beverages. It can provide appropriate volume and texture, and can be used in conjunction with other high-intensity sweeteners to improve the overall sweetness. It is very popular in the current market that pursues healthy eating.
