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Isomalt

Isomalt in Tradeasia

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 

 
 

Basic Info

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.

 
 

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