Food Grade Sugar-Free Isomalt Powder | Bulk Supplier

CAS: 64519-82-0

MF: C12H24O11

c

MW: 344.31

EINECS: 908-700-6

Specification​: 99% min Isomalt powder

Sample :Isomalt powder Avaliable

Packaging: 1kg/bag, 25kg/drum

Brand: Ausreson

MOQ: 1kg

Appearance: yellow white powder

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

What is isomaltitol?

Isomaltitol is a sugar alcohol sweetener extracted from sucrose. It exists naturally in some foods, but is usually produced in powder form by enzymatically converting sucrose. Compared to regular sugar, isomaltitol provides a similar sweetness (about 45-65% of sucrose's sweetness) but with significantly fewer calories—only 2.4 calories per gram, compared to 4 calories per gram for sucrose.

Specificities of Isomalt powder.

Lower calorific value: Compared with maltitol, xylitol and sorbitol, isomaltulose has a lower calorific value, which is more in line with the low-calorie claim of sugar-free food.

Low glycemic index: Glycemic index is a measure of the effect of food on human blood sugar. Compared with maltitol, xylitol and sorbitol, isomalt ketone sugar alcohol has a lower glycemic index, which has less impact on the fluctuation of human blood sugar and can be consumed by diabetic patients.

High safety: Compared with the commonly used maltitol, xylitol and sorbitol, isomalt ketone sugar alcohol has higher safety.

Pure sweetness: isomalt ketone sugar alcohol has a pure sweetness, is currently recognised and sucrose sweetness is closest to the sugar alcohol, give people a refreshing, sweet feeling, its sweetness for sucrose 45-60%, sweetness mild and meticulous, no bad taste during and after consumption. The sweetness does not change with temperature, and it can show pure sweetness under various temperatures.

Low hygroscopicity: Isomalt ketone sugar alcohol at 25 ℃, until the relative humidity of 85% of the actual non-hygroscopic.

Oral health: isomalt ketone sugar alcohol is difficult to be decomposed by oral bacteria, will not cause changes in the pH value of the surface of the teeth, does not lead to dental caries. Oral pH change curves caused by ingesting equal amounts (15ml 0.3mol/L) of sucrose and isomaltulone sugar alcohol (pc for chewing paraffin for 3 minutes).

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Uses and functions of Isomalt.

Used as a sweetener: By far the most common use of isomaltulinol is as an additive in "sugar-free" candies, cough syrups and other commercial foods. It's about as sweet as natural sugar, but without the blood sugar and calorie concerns. Of course, it's not that this alternative is completely calorie-free, but it's half the size of sugar.

The result is that it cannot be used in zero-calorie products. It is also used in many toothpastes to improve the flavour as it does not cause tooth decay like sugar. Although it cannot be baked or reacted like sugar, other non-sugar sweeteners such as sucralose are sometimes mixed with isomalt ketone sugar alcohols to produce the same sweet flavour as sugar. For example, it does not dissolve as quickly, does not have the same appearance or taste, and certain forms of the product dedicated to baking are actually quite bitter. This compound is often processed into granules with chemicals such as potassium acetylsulfamate, and therefore gives an undesirable flavour when ingested alone.

Used as a preservative: this substance also extends shelf life and is sometimes used in products such as breakfast cereals, biscuits, baked breads and muffins. It has a tendency to stabilise other ingredients and protects against mould and spoilage, and it keeps dry foods fresh and crispy for longer.

Aesthetic uses: Many chefs and professional food decorators also use isomalt ketone sugar alcohol to beautify foods. For example, it is commonly used to make cakes and food moulds. It has the advantage of being resistant to moisture and is easy to mould.

Preparation of Isomalt.

Sugar as raw material, the sucrose isomerase conversion to produce isomaltose, isomaltose sugar solution catalytic generation of isomaltose sugar alcohol solution; and then after decolourisation, filtration, ion exchange process to remove impurities, to get a clear and transparent isomaltose sugar alcohol solution; and then by the concentration, curing, crystallisation and granulation, sieving process, that is, to get the solid isomaltose sugar alcohol.

Product Method of Bulk Isomalt.

Produced from sucrose by enzymatic conversion to isomaltosucrose (Paraginose), catalytic hydrogenation, concentration, crystallisation and isolation.

Frequently Asked Questions

Q: Isomaltitol is natural?

A: Yes, isomaltitol is naturally found in some foods, such as honey and sugarcane. Commercially produced isomaltitol is made by enzymatically converting sucrose and is considered a natural sweetener.

Q: Isomaltitol suitable for a ketogenic diet?

A: Yes, isomaltitol has an extremely low net carbohydrate content and is often considered a zero-net-carb sweetener, making it suitable for ketogenic diets and other low-carb diets.

Q: What is the difference between isomaltitol and erythritol?

A: Both are sugar alcohols, but isomaltitol is less hygroscopic, making it more suitable for making crunchy candies. Additionally, isomaltitol has a less pronounced aftertaste and a taste closer to regular sugar.

Q: Do I need to adjust the temperature when baking with isomaltitol?

A: No special baking temperature adjustments are needed, but the liquid ratio may need to be adjusted because isomaltitol absorbs less moisture than regular sugar.

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