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Isomalt is an artificial sugar substitute, a type of sugar alcohol,
which is primarily used for its sugar-like physical properties.
It has only a small impact on blood sugar levels, does not promote
tooth decay, and has one half the calories of sugar. However, like
most sugar alcohols, it carries a very real risk of gastric distress
when consumed in quantity, including flatulence and diarrhea. Isomalt
is typically blended with a high intensity sweetener such as sucralose,
so that the mixture has approximately the sweetness of sugar.
Isomalt is an odourless, white, crystalline substance containing
about 5% water of crystallisation. Isomalt has a minimal cooling
effect (negative heat of solution), unlike many other sugar alcohols,
particularly xylitol and erythritol. Isomalt is unusual as it is
a synthetic sugar alcohol that is produced from sugar. An interesting
use of isomalt is found in the product DiabetiSweet, a sugar substitute
sold for baking use and composed of a blend of isomalt and acesulfame
potassium, but it has a bitter taste (due to the acesulfame potassium)
and lacks the caramelizing properties of sugar.
Isomalt is manufactured in a two-stage process in which sugar is
first transformed into Isomaltulose, a reducing disaccharide (6-0-_-D-glucopyranosido-D-fructose).
The Isomaltulose is then hydrogenated, using a Raney metal catalytic
converter. The final product – Isomalt – is an equimolar
composition of 6-0-?-D-glucopyranosido-D-sorbitol (1,6-GPS) and
1-0-?-D-glucopyranosido-D-mannitol-dihydrate (1,1-GPM-dihydrate).
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Information Provided by Wikipedia
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