E953 - Isomalt

It is important to note that, like any sweetener or food additive, isomalt is subject to strict regulations regarding food safety. Individuals with specific health concerns, such as those with diabetes or other medical conditions, should consult a healthcare professional for appropriate advice.

Characteristics of Isomalt (E953):

• Composition: Isomalt is a sugar alcohol derived from sucrose. It consists of two sugar alcohols, mannitol and sorbitol.
• Origin: It is produced through an enzymatic process that modifies sucrose.
• Taste: It has a sweet taste, similar to table sugar (sucrose), but with a slight difference in flavor.
• Physical Properties:
• Appearance: Generally in the form of crystals or powder.
• Solubility: Soluble in water.

Common Uses:

• Confectionery: Used in the production of candies, chocolates, and other confectionery products.
• Bakery Products: Can be used in certain bakery products.
• Dairy Products: Sometimes used in sugar-free dairy products.

Properties:

• Lower Caloric Content: Isomalt has a lower caloric content compared to sucrose.
• Less Caries-Inducing: It is less conducive to the development of dental caries compared to sucrose.
• Metabolism Regulation: Isomalt is metabolized more slowly than sucrose, which may have benefits for individuals with metabolic disorders.
• Tolerance: Generally well-tolerated by individuals with blood sugar issues, but excessive consumption can cause gastrointestinal issues in some people.
• Stability: Heat-stable, making it suitable for baking and the production of food products that require heat treatment.
• Labeling: Isomalt is often indicated on food product labels as a sweetener or bulking agent.