Fact Sheet
ISOMALT – at a glance
Classification
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Only sugar replacer from sugar beet
By enzymatic rearrangement, sucrose is converted into
isomaltulose, which is hydrogenated to isomalt
Glycosidic bond more stable than that of sucrose
Polyol, disaccharide alcohol
Bulk sweetener
Technical
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White, crystalline powder
Very low hygroscopicity
No interactions with active ingredients
Very stable against acid and enzymatic hydrolysis
Excellent shelf life
Replaces sugar in a 1:1 ratio
Good flavour carrier, especially for fruit and subtle flavours
No Maillard reaction (no browning during cooking process)
Colour stable
Temperature stable
Can generally be processed on all standard production lines
Sensorial
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Mild, natural, sugar-like sweetness profile
Approximately half the sweetening power of sucrose
No cooling effect, thus suited for delicately flavoured fruity
sweets
No aftertaste
Excellent flavour release, high impact sweetness
Low dissolution kinetics in the mouth during consumption
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Nutritional
ISOMALT
variants and
applications
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Half as many calories as sugar
Toothfriendly
Very low effect on blood glucose and inulin levels/very low
glycaemic
Sugar-free
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Isomalt variants, tailored to specific applications:
 ISOMALT ST: Candies (high and low boilings,
toffees) confectionery, baked goods, extruded
products
 ISOMALT GS: Coated products, e.g. chewing
gum
 ISOMALT LM: Chocolate
 ISOMALT DC: Compressed products, e.g.
tablets or directly compressed chewing gum