Isomalt

Isomalt is a polyol derived from the chemical transformation of sucrose.

Isomalt is a polyol derived from the chemical transformation of sucrose. It has a sweetening power very similar to that of sucrose. Its structure and chemical composition give it a higher stability than sucrose with regard to cooking and therefore caramelisation. It is therefore very suitable for making artistic creations and sugar decorations. Its sweetening power is lower than that of sucrose.

Properties: sweetening

Recommended for use: same application as powdered sugar.
Examples of typical applications: artistic sugar pieces/ creations, sugar-free confectionery, caramelization of pastries decorations. Warning: this material has a laxative effect. It is therefore advisable to inform the consumer of the presence of this ingredient in the recipe and to limit its consumption if necessary.
Sweetness: about 50% of that of beet or cane sucrose.