Isomalt, also known as palatinitol, is obtained by enzymatically converting sucrose into isomalt, followed by catalytic hydrogenation, concentration, crystallization, and separation. At the end of the 20th century, countries and regions such as Europe, the United States, Japan and South Korea began to use isomalt in a large amount in the food and pharmaceutical fields; in 2008, China approved isomalt as a new resource food.

As the trend of food sugar reduction sweeps the world, new food and beverage products using functional sugar alcohols as sugar substitutes are emerging in an endless stream.Relying on its own advantages such as non-hygroscopicity, low calorie, low glycemic, large tolerance, purely sweet taste, Isomalt has gradually been used in the food field, especially in candy, pastries, snacks, health products and other fields.

What are the advantages of isomalt?

1)Non-hygroscopic

Isomalt has very low hygroscopicity. When the relative humidity is 70% at 25°C, there is basically no moisture absorption. Candies, popcorn, etc. produced with isomalt are not prone to moisture and adhesion.

2)High stability

Isomalt is very stable in high temperature and acidic environments. It does not undergo decomposition reactions at high temperatures and does not participate in the Maillard reaction. It cannot be utilized by most microorganisms and can help extend the shelf life of food.

3)Low glycemic and low calorie

Isomalt has half the calories of sucrose and a glycemic index of only 2. It is less likely to cause fluctuations in blood sugar and plasma insulin levels and is suitable for people with diabetes.

4)High tolerance

The human body has a high tolerance for isomalt, and daily intake of 50g will not cause gastrointestinal discomfort. Therefore, the FAO/WHO Joint Food Additives Expert Committee has reviewed and approved there was no regulation for the daily intake of isomalt.

5) Pure sweetness

Isomalt is a sugar alcohol that is currently considered to have a sweetness close to that of sucrose. Its dissolution heat is -39.4KJ/kg, which is the lowest among sugar alcohols. There is no obvious cooling sensation in the mouth and the sweetness is purer. When used in combination with other high-intensity sweeteners, it can mask its bad flavor.

6) Prebiotic effect

Isomalt is an excellent bifidobacteria proliferation factor that can be decomposed and utilized by bifidobacteria in the human intestine, promotes the growth and reproduction of bifidobacteria, maintains the microecological balance of the intestine, and is beneficial to human health. , many foods use isomalt as a prebiotic ingredient.

7)Non-cariogenic

Isomalt is difficult to be broken down and utilized by oral bacteria and is not likely to cause dental caries.

2. Application of isomalt in new products

1)Candy

Candy is the most widely used category of isomalt, including hard candies, soft candies, tablet candies, etc. Its excellent physical, chemical and processing properties allow it to customize various candies with various flavors, colors and shapes.

Isomalt has the characteristics of high temperature resistance and acid resistance. It can be cooked at high temperature without changing color, and can be cooked with acid without changing color. The non-hygroscopic properties can help simplify packaging costs, have excellent storage stability and extend product shelf life. In addition, its solubility is lower than other sugar alcohols, and it will slowly dissolve in the mouth, which helps to continuously release the candy flavor. It is used to make functional candies containing active ingredients such as lozenges, which helps to slowly release the medicinal effect. Isomalt has a low cooling sensation and can give candies a relatively pure sweetness while shielding them from odors.

Isomalt has good direct compressibility and can be used for various plastic compressions. It is not easily broken or deformed during the production process. It has smooth edges and is easy to be pressed into the desired shape and remains stable. During transportation, the edges of the candies are not easily damaged when they collide with each other. In addition, the finished sugar tablets produced using isomalt are extremely bright and have good fluidity and high mixability when combined with other ingredients.

The gummies made with isomalt have better viscosity and chewiness. Because of its non-hygroscopic properties, the gummies can maintain a long shelf life and texture stability.

2)Roasted nuts

 Among the new products in 2023, roasted nuts are also a category where isomalt is widely used. The non-hygroscopic properties allow raw materials that are easily affected by moisture, such as nuts, to maintain a crispy texture and a longer shelf life. It is low in calories and has a low glycemic index. Its prebiotic effect is beneficial to intestinal function and helps improve the health of nut products.

3)Health food

Isomalt is added to tablet health foods and can be evenly mixed with other ingredients. It is easy to shape, has good smoothness, and is not fragile. The production pressure can be adjusted to obtain products of different hardness; it can also effectively protect the medicinal raw materials and release more and long-lasting medicinal properties，provides sweetness to products and reduces the odor of active ingredients.

4）Probiotic foods and beverages

Isomalt can not only provide sweetness to probiotic foods and beverages, but also provide prebiotic effects to help probiotics be better absorbed and utilized by the intestines.