Isomalt 

Basic Information

• Synonyms1: Hydrogenated isomaltulose, Palatinitol
• Molecular Formula5: C₁₂H₂₄O₁₁
• Molecular Weight5: 344.32
• Appearance: White crystalline powder

Physical and Chemical Properties1

• Solubility: Soluble in water, slightly soluble in alcohol. Its solubility in water is lower than that of sucrose at room temperature but approaches that of sucrose when heated.
• Melting Range: 145 - 150°C
• Specific Rotation: ≥ +91.5° (4% aqueous solution, M/V)
• Sweetness: About 45% - 65% of that of sucrose
• Hygroscopicity: Slightly hygroscopic

Technical Data Table

Features1

• Low Calorie: Its calorific value is about half that of sucrose, which is suitable for people who need to control calorie intake.
• Stable: It is very stable under strong acid and alkali conditions and does not react with other components in food.
• Non-cariogenic: It cannot be decomposed by Streptococcus mutans in the oral cavity, thus not causing tooth decay.
• Suitable for Diabetics: It has little effect on blood glucose and insulin levels, so it is suitable for diabetics to consume.

Applications1

• Confectionery: It is often used in the production of hard candies, soft candies, chewing gums and chocolates to provide sweetness and improve texture.
• Baked Goods: It can be used to replace sucrose in baked goods, with no need to change the traditional formula.
• Beverages: It is added to soft drinks, yogurts and ice creams to adjust sweetness.
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