In Which Foods Can Isomalt Be Used as a Sweetener?

In Which Foods Can Isomalt Be Used as a Sweetener?

Isomalt is soluble in water and has very low hygroscopicity. At 25℃ and a relative humidity of 70%, there is basically no hygroscopicity, which is convenient for packaging and transportation.

Isomalt is very stable. It does not hydrolyze under strong acid and alkali conditions, and does not produce pigments at very high temperatures. Compared with sucrose, its stability is more than 10 times greater in value, and it will not react chemically with other ingredients in food.

The calorific value of isomalt is about half of that of sucrose. It can provide sweet enjoyment for people who need to control calorie intake and help control weight.

Isomalt is not easily decomposed and absorbed in the human body, and is digested and absorbed slowly. It has no obvious effect on plasma glucose and insulin levels. It is suitable for diabetic patients and will not cause blood sugar and insulin to rise.

It is non-cariogenic: Streptococcus mutans in the mouth cannot decompose and utilize isomalt, does not produce acid and glucan, does not cause tooth decay, and is suitable for children.

Isomalt can be decomposed and utilized by bifidobacteria in the human intestine, promoting the growth and reproduction of bifidobacteria, maintaining the microecological balance of the intestine, and is beneficial to human health.

Isomalt can be widely used as a sweetener in the following foods:

1. Candy: such as hard candy, soft candy, chewing gum, chocolate, etc. In hard candy, Isomalt has low water absorption, is not easy to stick together during production, and is not easy to cold flow. The product can be bulked, reducing costs and extending the shelf life; in chewing gum and tablets, it is crystalline, the taste characteristics are close to sucrose, the sweetness is mild, can fully show the candy flavor, and the sweetness lasts for a long time; in chocolate, it has low negative solubility and pure taste. It is an ideal raw material for producing chocolate suitable for diabetics, people who are afraid of obesity or low-calorie types.

2. Beverages: such as refreshing drinks, which can replace sucrose to provide sweetness and are suitable for people who need to control sugar intake.

3. Ice cream: Isomalt can give ice cream sweetness, and because of its low calorie content, it is suitable for consumers who pay attention to calorie intake.

4. Jelly: Isomalt makes jelly sweet and stable, which helps to maintain the quality and taste of jelly.

5. Baked products: such as cakes, biscuits, bread, etc. When used in baked foods, Isomalt can replace sucrose at a ratio of 1:1. Generally, there is no need to change the traditional formula. If the browning is too light, the baking temperature can be appropriately increased or a small amount of fructose can be added. It can also prevent biscuits from absorbing environmental moisture and becoming damp and soft.