Isomalt has been used as a product ingredient in Europe and Asia since the early 1980s. it is a sweetener made from sucrose. Isomalt contains two disaccharide alcohols, which are 1,1-GMP and 1,6-GPS. The sweetening power is ranging from 50%-60% of sucrose. Due to the taste profile that is similar to sucrose itself, isomalt-based products are hardly differentiable 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 optimizing wetness without masking flavor, which is the constrain form some other sweeteners. Moreover, isomalt blends well with many flavor additives, such as fruity, menthol, and minty.
There are two essential steps in producing isomalt. The first step is using an immobilized enzyme system to rearrange the (1-2) glycosidic linkage between the glucose and the fructose molecule to an (1-6) linkage. The result of this process is called an isomaltulose which is still a glucose-fructose combination. The new linkage is more stable than the previous one in sucrose. The second step, is the addition of hydrogen to the fructose part of palatinose. This process will results in a combination of two disaccharide alcohols, which are the glucopyranosyl-D-sorbitol (1,6-GPS) and glucopyranosyl-D-mannitol dihydrate (1,1-GMP). The ordinary or generic name of these disaccharide alcohols mixture is isomalt.
Isomalt is used as sugar replacement due to its low calorie content. Isomalt is used in hard-boiled candy and chocolate to replace sugar. Isomalt gives a vibrant color with long lasting flavor to sugar free candies.
Isomalt Suppliers - Tradeasia International
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