It is a natural sugar substitute, used for its sugar-like physical characteristics, but with small impact on blood glucose levels with only about 2kcal per gram, which is about half that of classic sucrose sugar. Due to its low caloric value, Isomalt is widely used in the food industry to sweeten low-calorie preparations such as bars and chewing gum.
POD: 50 PAC: 30
Dosage: according to recipes.
Size: 250g, 500g, 1kg
Fields of use: Isomalt is mainly used in confectionery, candy, chocolate, baked goods, diet drinks, sugar decorations, sugar-free foods, diabetic products, and dietary supplements because of its low-calorie, low-glycemic index sweetening properties.
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TECHNICAL CHARACTERISTICS: Isomalt is obtained from beets and is made by a chemical process that goes through the breakdown of sugar into glucose and mannitol. It occurs as a crystalline, white, odorless substance. Isomalt is a sugar substitute, an alditol mainly used because of its sugar-like physical characteristics.
Mainly used for sugar decorations. One has to be careful while using it to make decorations, because once it is melted, it reaches very high temperatures and you risk burns.
CARAMELS: Isomalt is commonly used in the production of candies, especially "sugar-free" candies, because it provides sweetness without the effect of glycemic spikes. It is also ideal for making hard candies, jellies and chewing gum.
BAKERY PRODUCTS: It is used in baked goods and desserts to replace sugar, imparting sweetness without altering texture or flavor.
CHOCOLATE: Isomalt is also used in "sugar-free" chocolate to maintain its smooth and pleasant texture.
DRINKS: Being low in calories, Isomalt is used in diet, low-sugar or powdered drinks for instant preparations. It is used to achieve natural sweetness in light drinks or functional foods.
FOODS FOR DIABETICS: Being a low-glycemic index sweetener, isomalt is often used in products intended for diabetics. It can be used in a variety of sugar-free foods, such as cookies, ice cream, and snacks.
PASTRY: Isomalt is widely used especially for creating artistic sugar decorations in cake-design, confectionery and for phantasmagorical sugar sculptures. In this area it is clearly to be preferred over sucrose because it crystallizes more slowly and ensures easier processing of the material.
In fact, such substance possesses greater thermal stability is low hygroscopicity, making it ideal for these artistic creations. It remains unchanged at normal baking temperatures and melts only above 150° and on the other hand has no undesirable cooling effects. It can be colored with food coloring.
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