What is Isomalt?

EThe food industry is constantly searching for alternative ingredients that can meet the requirements of taste, texture, and health benefits.

One of the polyols that has gained popularity in recent years is isomalt. This polyol, known for its sweetening properties and versatility in various applications, has become an attractive option for food manufacturers and has also sparked interest in the health field due to its unique metabolism in the human body.

In this article, we will explore what isomalt is, its use in different fields, and how it is metabolized in our body.

Isomalt is a polyol obtained from the combination of two sugars, glucose and sucrose. This compound occurs naturally in certain plants, such as sugar beets and sugar cane, but can also be produced through starch fermentation processes. Chemically, isomalt is a disaccharide, meaning it is composed of two sugar units bonded together. It is a disaccharide (containing two simple sugars) formed by the union of glucomannitol and glucosorbitol. It is also known as Isobyalt, isomaltitol, or hydrogenated isomaltose. It was discovered in the 1960s, although it wasn’t used in Europe until the early 1980s. It is a carbohydrate derived exclusively from sugar, so we can truly say it is a natural sugar substitute. It is not an artificial sweetener since it comes from sugar beets; therefore, its sweetness is pure without any strange or artificial aftertaste.

Its manufacture consists of two phases

First phase: with the help of natural enzymes, the bond between glucose and fructose present in the sugar is stabilized.

Second phase: two saccharide alcohols are obtained through catalytic hydrogenation.

Characteristics

It has the same taste, texture, and volume as sucrose (common sugar), but its sweetening power is half that of sugar, although its stability is much greater. In addition to the characteristics resulting from isomalt’s volume and texture, it can be heated without losing its sweetness or decomposing. For this reason, it is primarily used in boiled, baked, or other high-temperature products. It is a white, odorless, crystalline substance.

It contains half the calories of common sugar (sucrose), 2 calories per gram compared to 4 calories for sugar.

1. Food Industry: One of the most common applications of isomalt is in the food industry. Due to its ability to mimic the sweet taste of sugar with fewer calories, it is used as a sweetener in a wide variety of products. From candies and chewing gum to baked goods and desserts, isomalt provides sweetness without the negative effects of conventional sugar, such as increased blood glucose levels. In addition to its sweetening function, isomalt also offers unique properties in terms of texture and stability. It is used as a bulking agent and thickener in food and beverages, as it can improve the texture, appearance, and shelf life of products. Isomalt is moisture-resistant, making it an ideal ingredient for products requiring stability and durability, such as sugar-free chocolates and confectionery coatings.
2. Dentistry: Unlike regular sugar, isomalt does not significantly contribute to tooth decay. This is because bacteria in the mouth cannot metabolize isomalt in the same way they do sugar. Therefore, isomalt has been used in dental products, such as sugar-free gum and candy, which can help reduce the risk of tooth decay. 3. Due to its resistance to enzymatic breakdown and low osmotic activity, isomalt is ideal for extended-release tablets, meaning it allows for a prolonged and controlled release of medication.

Like all polyols, isomalt is a poorly digestible carbohydrate. This doesn’t mean it’s indigestible; it simply means it’s slowly absorbed. Slow absorption means the body doesn’t have enough time to absorb it before eliminating it. The body only absorbs about 10% of this polyol, which is used by the “good” bacteria in the large intestine (bifidobacteria). It’s metabolized similarly to fiber (I don’t need to explain what would happen if we gorged on isomalt, do I?).

It has a prebiotic effect and a low glycemic index, meaning it does not affect blood glucose levels and is therefore perfectly suitable for people with diabetes. Extensive research has been conducted on the effect of isomalt on glucose and insulin levels. Results from studies on people with type 1 and type 2 diabetes have shown that after isomalt digestion, these levels do not differ significantly from normal levels.

Because it’s so low in calories , it doesn’t cause cavities; it prevents the formation of plaque acids that dissolve tooth enamel. It’s commonly used in the diet and diabetic food industries, and in sweets like chewing gum.

One of isomalt’s properties is that it is not hygroscopic, meaning it doesn’t absorb moisture from the air. However, this last point should be taken with a grain of salt; it would be more accurate to say that it absorbs less moisture than caramel because, although hygroscopic , it does absorb some moisture. Another property is that it doesn’t crystallize. We often see crystallization, for example, in chocolate; we see small white specks, and that’s because it has absorbed moisture and crystallized.

Finally, isomalt is very resistant to heat. Common sugar (sucrose) begins to change color at 140°C, but isomalt can withstand temperatures up to 180°C while maintaining its transparent color, which is beneficial for all kinds of decorations. Isomalt is commonly used in both traditional and modern pastry making, primarily for general decoration rather than desserts. It is also widely used in cooking as an exceptional flavor enhancer.

I hope this article helps you learn a little more about this wonderful substance.

Links that may interest you:

Buy raw isomalt

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I LOVE ISOMALT!!