Isomalt (E953)

Isomalt 

Isomalt is a sugar alcohol derived from sucrose through enzymatic conversion to isomaltulose followed by hydrogenation, offering bulk sweetness with minimal glycemic impact. In the food industry, it provides sugar-like crystallization for hard candies and chewing gum, excellent stability against heat and acids, and tooth-friendly properties without laxative effects at moderate doses.

Food Industry Applications

• Hard candies, cough drops: Crystallizes identically to sugar for clear boiled sweets and medicated lozenges with slow dissolution and no stickiness.

• Chewing gum: Maintains sweetness throughout chewing while providing a stable, non-sticky texture without sugar fermentation.

• Chocolate coatings: Replaces sugar crystals in sugar-free compound chocolate for proper tempering, snap, and meltdown.

• Baked goods: Provides bulk and tenderness in cookies and cakes with minimal browning and no fermentation during storage.

• Ice cream: Lowers freezing point for creamier texture while preventing recrystallization during freezer storage.

Other Industry Applications

In the cosmetics industry, acts as a humectant in skin creams; in the personal care industry, sweetens toothpaste; in the pet food industry, enhances texture of dental chews.