United States Pharmacopeia (USP)
Reference Standard
Synonym: 6-O-α-D-Glucopyranosyl-D-glucitol mixed
with 1-O-α-D-glucopyranosyl-D-mannitol
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Empirical Formula
(Hill Notation) C12H24O11
·
Molecular
Weight 344.31
Properties
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Isomalt is a sugar
substitute, a
type of sugar alcohol, used primarily for its sugar-like physical properties. It has only a small impact
on blood
sugar levels
and does not promote tooth decay, i.e. is tooth-friendly.
Detailed description
Its energy value is 2 kcal/g, half that of sugars.[1] However, like
most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in
large quantities. Therefore, isomalt is advised to not be consumed in
quantities larger than about 50 g per day for adults and 25 g for children.
Isomalt may prove upsetting to the intestinal tract because the body treats it
as a dietary fiber instead of as
a simple carbohydrate. Therefore, like most fibers, it can increase bowel
movements, passing through the bowel in virtually undigested form. As with
other dietary fibers, regular consumption of isomalt might eventually lead one
to become desensitized to it, decreasing the risk of intestinal upset.[citation needed] Isomalt is typically blended with a
high-intensity sweetener such as sucralose, so that the mixture has about the
sweetness of sugar.
Isomalt is an equimolar mixture of two disaccharides, each composed of
two sugars: glucose and mannitol (α-D-glucopyranosido-1,6-mannitol)
and also glucose and sorbitol (α-D-glucopyranosido-1,6-sorbitol).
Complete hydrolysis of isomalt yields glucose (50%), sorbitol (25%), and
mannitol (25%).[2] It is an
odorless, white, crystalline substance containing about 5% water of
crystallisation. Isomalt has a minimal cooling effect (positive heat of solution[3]), lower than many
other sugar alcohols, in particular, xylitol and erythritol.
Isomalt is manufactured in a two-stage process in
which sucrose is first
transformed into isomaltulose, a
reducing disaccharide (6-O-α-D-glucopyranosido-D-fructose). The
isomaltulose is then hydrogenated, using a Raney nickel catalyst. The
final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol
(1,6-GPS) and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate
(1,1-GPM-dihydrate).
Isomalt has been approved for use in the United
States since 1990. It is also permitted for use in Australia, New Zealand,
Canada, Mexico, Iran, and the European Union. (Note: List of
countries is not exhaustive).
Isomalt is widely used for the production of
sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the
standard combinations of sucrose and corn syrup. It is used
in sugar sculpture for
the same reason.
PRICE
$2694/KG OR $1224.54/IB
For more information:
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