IUPAC Name
(2R,3R,4R,5R)-6-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyhexane-1,2,3,4,5-pentol
Cas Number
64519-82-0
HS Code
2940.00.00
Formula
C24H48O22
Appearance
Colorless crystals or white granular powder
Common Names
Isomalt
Packaging
25kg/bag
Brief Overview
Isomalt has been a product ingredient in Europe and Asia since the early 1980s. Isomalt contains two disaccharide alcohols, which are 1,1-GMP and 1,6-GPS. It is a sweetener made from sucrose. The sweetening power ranges from 50%-60% of sucrose. Due to the taste profile similar to sucrose, isomalt-based products are hardly different from the original sucrose. The physical appearance of isomalt is white, crystalline, odorless, and low-hygroscopic substance. Normally, isomalt is combined with intense sweeteners to get a variety of sweetness profiles and optimize wetness without masking flavor, which is the constraint form some other sweeteners. Moreover, isomalt blends well with many flavor additives, such as fruity, menthol, and minty.
Manufacturing Process
The process of crude konjac glucomannan production consists mainly of two steps: drying by dehydration and konjac power processing. The freshly harvested konjac tuber is first washed, peeled, then sliced. The konjac slices are then dried by dehydration in oven-drying equipment. The dried slices are broken and grind into a fine powder. The starch, fiber, and other impurities are then removed. When the konjac powder is further purified and finely subdivided, a better product, konjac gum, will result, which is better quality and more convenient for use.
Food Industry
Konjac Gum stabilizes ice cream as it makes the taste smooth and delicate. Konjac Gum is used as a binder in noodles, rice noodles, twisted leather, meatballs, sausage, bread, and pastries to enhance tendon force, keep a fresh state, and increase the intensity of the lines and surfaces to increase the toughness of noodles. It is used as a gelling agent for various kinds of fudge, obstinacy, and crystal sugar and to produce bionic food. It is recommended as a thickening and gelling agent for a wide variety of food, including as a vegan substitute for gelatin. It is also an additive in biscuits, cakes, and other baked food, giving the products a smooth appearance and loose texture.
Healthcare Industry
Konjac Gum is used for reducing glycemia, blood cholesterol, and blood pressure. It is used to increase insulin sensitivity.
Chemical Industry
Konjac Gum is used in petroleum, textile & dye printing due to its high viscidity, good fluidity & high molecular weight.
