MMany people wonder if isomalt is sugar or not. I answer categorically: isomalt is not sugar as such, as we know it, and in this post I’m going to clarify the concept. There’s a lot of misunderstanding about this raw material because there are many myths surrounding it. I keep hearing that it’s a product that’s banned in different countries (false), that it’s indigestible or makes you feel unwell (I’ll elaborate on this point later because it’s not entirely true), and I could list a few more urban legends, but it’s not necessary; I’ll get straight to the point.
Isomalt sugar belongs to the group of polyols.
What is a polyol?
Polyols are carbohydrates, not sugars; they are sugar-free sweeteners, but they are nutritive or caloric sweeteners. One characteristic is that they are used in the same quantities as regular sugar, unlike non-nutritive or non-caloric sweeteners such as saccharin or aspartame, which are used in minimal amounts.
Polyols are also known as polyalcohols or sugar alcohols. Although part of their chemical structure is similar to that of sugar and part to that of alcohol, they are neither sugars nor alcohols. Nutritionists and health experts call them “sugar substitutes.”
The polyols authorized for use according to the FDA and the European Union are:
- Maltitol.
- Xylitol.
- Isomalt.
- Mannitol.
- Sorbitol.
- Erythritol.
- Lactitol.
- Hydrogenated starch hydrosylates.
How does a polyol affect the body?
Polyols are slowly absorbed, meaning the body absorbs them from the small intestine into the bloodstream very slowly and incompletely. Depending on the polyol, the body only absorbs between 9% and 14%, which is converted into beneficial bacteria (bifidobacteria) in the large intestine. Most polyols have a low glycemic index, so studies have shown they can be consumed by diabetics.
The polyols with the lowest glycemic index are:
- Isomalt 9
- Sorbitol 9
- Lactitol 6
- Mannitol 0
- Erythritol 0
Are polyols safe?
For most people who consume them, polyols don’t cause any problems. Excessive use can lead to flatulence or laxative effects. As carbohydrates, they function like dietary fiber, so some people may be more sensitive than others in terms of gastrointestinal symptoms. These symptoms are usually mild and temporary, and most people adapt to their consumption within a few days, just as they adapt to any fiber-rich food. Discussing polyols in detail would be quite extensive. In this post, I’ve given you a brief overview of what a polyol is. I hope these lines have helped you recognize the different types of polyols.
Do you want more information?
Here’s a small directory with very useful information:
Leave A Comment