Isomalt (Isomaltitol)

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[ Other Name ] Isomaltitol
[ CAS No. ] 64519-82-0 
[ Molecular Formula ] C12H24O11 
[ Molecular Weight ] 344.313 
[ Appearance ] White powder

[ Application ]
Isomalt has been widely used in the production of various foods: hard candy, chewing gum, chocolate, jelly, soft drinks, ice cream, baked products and tableting, etc.

About Isomalt (Isomaltitol)
Isomalt is a disaccharide composed of the two sugars glucose and mannitol. It is an odourless, 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, particularly xylitol and erythritol. Isomalt is unusual as it is a natural sugar alcohol that is produced from beets. An interesting use of isomalt is found in the product DiabetiSweet, a sugar substitute sold for baking use and composed of a blend of isomalt and acesulfame potassium, but it has a bitter taste (due to the acesulfame potassium) and lacks the caramelizing properties of sugar.
Isomalt is an emerging functional sugar-free sweetener. It has the common characteristics of functional sugar alcohols, such as its excellent metabolic properties, its absorption rate in the human body is slower than sucrose, it will not cause a surge in blood sugar, and insulin does not participate in its metabolic pathway in the body, and its cariogenicity is low. The sweetness is lower than that of sucrose, and the energy value is low.