I have no doubt that isomalt is a new term that sounds strange at the moment, but within no time will be incorporated into our everyday vocabulary.
It’s a new sugar substitute that is curiously derived exclusively from sugar, has the same taste profile, as well as the same appearance, but only half the calories of sugar, is suitable for diabetics, and is not hygroscopic, i.e. it doesn’t stick.
This substitute is not artificial since it is produced exclusively from sugar beet and therefore its sweetness is pure, without any strange aftertaste.
In its manufacture, first the sugar fructose and glucose are combined, again with the help of natural enzymes, and in the second stage hydrogenation takes place. The result is a new substance, comparable to sugar in many respects. It has the same profile as sugar, the same appearance and works virtually the same – even better – than sugar.
Its nutritional value is approximately 2 calories per gram, or just half that of sugar. Aware of the delicate metabolism of diabetics, it perfectly meets their energy needs. Serious scientific studies show that, after ingestion of isomalt, the increase of glucose and insulin in the blood is very small. For this reason diabetics can consume products sweetened with isomalt without any problem.
In the same way, it is very important for children, and something that is of great concern to parents, it does not cause tooth decay. As the microorganisms of the mouth cannot use isomalt so the plaque acids that can dissolve tooth enamel are not formed.
There are many products today that include isomalt in their preparation, sweets, chewing gum, chocolates and baked goods, among others. It is estimated that more than a thousand products already contain it.
In confectionery, it is ideal for making sweets, offering high resistance to moisture thus making them much more durable; they are not sticky nor do they go soft at high temperatures or in very humid areas. Furthermore, they present themselves in a pretty, totally transparent, crystal colour.