Isomaltose: Uses, Properties, Creation and Generation of this Disaccharide

It is a sugar alcohol as well as a sugar substitute.

Despite its natural sources, the compound is generally considered man-made, at least to the extent that it has been commonly chemically controlled. In addition, it has been shown to extend the life of certain products, leading to their widespread use.

Creation and generation

The German company BENEO Palatinit in the early 1980s designed the complex for the first time. It became popular at the time, but was not approved until 1990 for use in the United States.

Most nations have approved it for human ingestion, plus it remains a popular additive to various foods, especially sweets.

Chemists isolate naturally occurring sugar compounds and then convert them, usually with heat, into a disaccharide that is reduced.

The product is subsequently hydrogenated using a catalytic converter. The result is a sugar-like material that has many of the characteristics of a sweetener that is natural but includes only small amounts of glucose. Isomalt does not contain gluten.

The compound has a composition of substances considerably more complicated than the sugar that is natural. The molecular formula of the compound that is official is C12H24O11, it is also a bond of two independent disaccharides that have a crystalline structure.

Food brands can often achieve exactly the same sweetness they could without the blood sugar and calorie concerns. It will not cause tooth decay in how routine sugar works and some toothpastes use it for flavor to enhance it without stimulating cavities.

It is sometimes combined with other sugar-free sweeteners to offer roughly the same sweetness as sugar, as sugar would, although it does not bake or react. It doesn’t caramelize as quickly, for example, nor does it appear or taste more or less the same.

Some types that can be sold for baking are really bitter.

The compound is usually treated with a substance known as acesulfame potassium when used alone, which could give it an unpleasant taste.

Additionally, the material has been shown to extend shelf life and can also be found in baked goods such as muffins and breads. It will keep mold and decay, and stabilize other ingredients; It could also help keep dry products crisp and fresh for more.


Many professional cooks and food decorators use isomalt for aesthetic functions. It is quite popular and is used for most sweets made for television contests, wedding shows, as well as other public displays, because of how quickly the shine sets.

It is generally quite easy to work and mold, and it is extremely moisture resistant.

These characteristics are also reported by various people, even. Typically this is due to the fact that the compound is not easily digestible. While routine sugars are generally treated by the body as carbohydrates, isomalt is considered a fiber.


Isomalt is a derivative of sucrose, but its properties are very different. Here are some of them:

  • It has a greater thermal stability than sucrose, that is, it degrades less quickly by the action of heat.
  • It dissolves less in water:  that is, at 25 ° C, a maximum of 28 g of isomalt can be dissolved in 100 g of water, while 200 g of sucrose can be dissolved at the same temperature in the same amount of water.
  • Bacteria in the mouth cannot use isomalt as a nutrient, which prevents the production of acids, which are harmful to teeth.
  • It has twice the calories of sugar.
  • It has less sweetening power than sucrose (table sugar): it takes exactly twice as much isomalt to have the same sweet taste as sucrose, so it is equivalent to having the same amount of calories as table sugar if we want the same flavor.
  • Consuming too much isomalt can have a laxative effect.
  • It remains perfectly transparent even when heated, making it possible to build glass-like pieces, for example pastry.