Isomalt
Sweeteners
64519-82-0
E953
C₁₂H₂₄O₁₁
$3.56 ~ $5.34
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Isomalt?
Isomalt is a sugar alcohol derived from beet sugar used primarily as a low-calorie, non-cariogenic bulk sweetener in sugar-free candies, confectionery, and food decoration due to its high stability and clarity.
How is Isomalt made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Sucrose Dissolution | Dissolve high-purity sucrose in demineralized water to create a concentrated syrup. | Control syrup concentration (Brix) and temperature. Purity of sucrose and water is essential for the subsequent enzymatic reaction. |
| 2 | Enzymatic Conversion | Introduce an immobilized enzyme (sucrose isomerase) to rearrange the sucrose molecule into its isomer, isomaltulose (palatinose). | Critically monitor and control enzyme activity, temperature, and pH. The goal is a near-complete conversion of sucrose. |
| 3 | Isomaltulose Purification | Purify the resulting isomaltulose syrup using filtration, activated carbon for decolorization, and ion exchange resins. | Ensure complete removal of enzyme residues, color bodies, and mineral ions. Check for syrup clarity and purity. |
| 4 | Catalytic Hydrogenation | Hydrogenate the purified isomaltulose in a reactor using a Raney nickel catalyst under high pressure and temperature. This converts isomaltulose into Isomalt (a mix of GPS and GPM). | Precisely control hydrogen pressure, reaction temperature, and catalyst load. Monitor the reaction to ensure complete conversion, which is critical for the final product's properties. |
| 5 | Catalyst Removal & Final Purification | Filter the liquid Isomalt to completely remove the nickel catalyst. Follow with a final ion exchange step for polishing. | Complete removal of the nickel catalyst is a critical food safety point. The final solution is tested for heavy metal residues to ensure it meets food-grade standards. |
| 6 | Concentration & Crystallization | Evaporate water from the purified Isomalt solution under vacuum to achieve a supersaturated state, then initiate crystallization through controlled cooling. | Control the final solids content before crystallization. The cooling rate and agitation speed are key parameters that determine the final crystal size and form. |
| 7 | Drying & Sieving | Separate the crystals from the mother liquor (e.g., via centrifugation) and dry them in a fluid bed dryer. Sieve the dried product to classify it into desired particle sizes. | The final moisture content must be below specified limits to prevent caking and ensure product stability. Verify particle size distribution meets grade specifications. |
| 8 | Packaging | Weigh and pack the finished Isomalt into sealed, multi-layer, food-grade bags or containers in a humidity-controlled environment. | Ensure package integrity, accurate weight, and correct labeling (lot number, expiration date). A low-humidity environment prevents moisture uptake. |
Technical Specifications
| CAS Number | 64519-82-0 |
| Chemical Formula | C₁₂H₂₄O₁₁ |
| Solubility | Soluble in water |
| Storage Conditions | Store in dry, cool place sealed |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Sugar-free confectionery
chewing gum
bakery
supplements
Mechanism of action:
| Parameter | Isomalt |
|---|---|
| Functional Category | Bulk Sweetener; Sugar Replacer; Anticaking Agent; Glazing Agent |
| Key Ingredients | Equimolar mixture of 6-O-α-D-glucopyranosyl-D-sorbitol (GPS) and 1-O-α-D-glucopyranosyl-D-mannitol (GPM) |
| Mechanism of Action | Acts as a polyol (sugar alcohol) with approximately half the sweetness of sucrose. It is poorly absorbed in the small intestine, providing bulk with reduced caloric value (~2 kcal/g). Its low hygroscopicity prevents moisture absorption, inhibiting caking and crystallization. Resists enzymatic hydrolysis, providing high thermal and chemical stability during processing. |
| Application Effect in Product | Creates hard, clear, non-sticky candies (sugar-free confectionery) with excellent shelf stability. Provides bulk, texture, and mild sweetness in baked goods, chewing gum, and chocolates without contributing to dental caries. Prevents clumping in powdered mixes. Forms smooth, glossy glazes on finished products. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Isomalt | Sugar Alcohol (Polyol) | Derived from sucrose; ~0.5x sweetness of sugar; very low glycemic index; high resistance to crystallization and humidity. | Superior stability and clarity for sugar work; highly resistant to moisture, making final products non-sticky. | Not as sweet as sugar; can have a laxative effect in large quantities; does not brown (caramelize) like sugar. | Sugar art (sculpting, casting, pulled sugar), hard candies, lozenges, cake decorations. | For creating clear, glass-like, and stable sugar decorations or hard candies that do not easily become sticky. |
| Erythritol | Sugar Alcohol (Polyol) | ~0.7x sweetness of sugar; virtually zero calories; minimal digestive impact; produces a cooling sensation. | Best digestive tolerance among polyols; almost no effect on blood sugar; zero-calorie. | Can have a strong cooling aftertaste; tends to recrystallize, which can lead to a gritty texture in some applications. | Keto baking, beverages, powdered sweetener blends, products where a cooling effect is acceptable. | When the lowest calorie count and minimal digestive side effects are the primary concerns. |
| Xylitol | Sugar Alcohol (Polyol) | Same sweetness as sugar (1.0x); known for dental benefits (non-cariogenic); absorbs moisture. | 1:1 sweetness replacement for sugar simplifies recipe conversion; proven to benefit dental health. | Higher potential for digestive distress; very toxic to dogs; more expensive than some alternatives. | Chewing gum, mints, dental care products, sugar-free baking where 1:1 sweetness is important. | For a sugar substitute with the same sweetness as sugar and added dental health benefits. |
| Maltitol | Sugar Alcohol (Polyol) | ~0.9x sweetness of sugar; mimics the texture and mouthfeel of sugar well; available as syrup or powder. | Excellent at replicating the creamy texture and bulk of sugar, especially in fats like chocolate. | Has a notable laxative effect, often more so than others; higher glycemic index than other polyols. | Sugar-free chocolate, ice cream, caramels, baked goods requiring a smooth texture. | To closely mimic the mouthfeel and functional properties of sugar in rich confections like chocolate. |
| Sorbitol | Sugar Alcohol (Polyol) | ~0.6x sweetness of sugar; acts as a powerful humectant (retains moisture); low glycemic index. | Excellent moisture-retaining properties, preventing products from drying out and extending shelf life. | Can cause significant digestive upset and has a well-known laxative effect; less sweet than sugar. | Sugar-free candies, icings, baked goods (as a softener), diet foods, and some pharmaceuticals. | When adding moisture and preventing staleness in a sugar-free product is as important as sweetness. |
Technical Documents
Available Documentation
Spec Sheet, CoA
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications