Isomalt: Difference between revisions
Spelled out the 2 kcal/g to make it easier to find on scanning and added a reference to the energy value. |
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Isomalt is manufactured in a two-stage process in which sugar is first transformed into isomaltulose, a reducing disaccharide (6-O-α-{{sc||D}}-glucopyranosido-{{sc||D}}-fructose). The isomaltulose is then hydrogenated, using a Raney metal catalytic converter. The final product—isomalt—is an equimolar composition of 6-O-α-{{sc||D}}-glucopyranosido-{{sc||D}}-sorbitol (1,6-GPS) and 1-O-α-{{sc||D}}-glucopyranosido-{{sc||D}}-mannitol-dihydrate (1,1-GPM-dihydrate). |
Isomalt is manufactured in a two-stage process in which sugar is first transformed into isomaltulose, a reducing disaccharide (6-O-α-{{sc||D}}-glucopyranosido-{{sc||D}}-fructose). The isomaltulose is then hydrogenated, using a Raney metal catalytic converter. The final product—isomalt—is an equimolar composition of 6-O-α-{{sc||D}}-glucopyranosido-{{sc||D}}-sorbitol (1,6-GPS) and 1-O-α-{{sc||D}}-glucopyranosido-{{sc||D}}-mannitol-dihydrate (1,1-GPM-dihydrate). |
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Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia and New Zealand. |
Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia and New Zealand and Holland. (note: List of countries is not exhaustive). |
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Isomalt can be used in [[sugar sculpture]] and is preferred by some because it will not crystalize as quickly as [[sugar]]. |
Isomalt can be used in [[sugar sculpture]] and is preferred by some because it will not crystalize as quickly as [[sugar]]. |
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Revision as of 17:17, 22 June 2008
Isomalt is a natural sugar substitute, a type of sugar alcohol, which is primarily used for its sugar-like physical properties. It has only a small impact on blood sugar levels, does not promote tooth decay. It has 2 kcal/g, half the calories of sugars.[1] However, like most sugar alcohols, it carries a very real risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities. Isomalt is typically blended with a high intensity sweetener such as sucralose, so that the mixture has approximately the sweetness of sugar.
Isomalt is a disaccharide composed of the two sugars glucose and mannitol. It is an odourless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect (positive heat of solution[2]), lower than many other sugar alcohols, particularly xylitol and erythritol. Isomalt is unusual as it is a natural sugar alcohol that is produced from beets. An interesting use of isomalt is found in the product DiabetiSweet, a sugar substitute sold for baking use and composed of a blend of isomalt and acesulfame potassium, but it has a bitter taste (due to the acesulfame potassium) and lacks the caramelizing properties of sugar.
Isomalt is manufactured in a two-stage process in which sugar is first transformed into isomaltulose, a reducing disaccharide (6-O-α-D-glucopyranosido-D-fructose). The isomaltulose is then hydrogenated, using a Raney metal catalytic converter. 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 and New Zealand and Holland. (note: List of countries is not exhaustive).
Isomalt can be used in sugar sculpture and is preferred by some because it will not crystalize as quickly as sugar.
References
- ^ Position of The American Dietetic Association (use of nutritive and nonnutritive sweeteners). J Am Diet Assoc. 1998;98:580–587.
- ^ Wohlfarth, Christian. CRC Handbook of Enthalpy Data of Polymer-Solvent Systems. CRC Press, 2006. Books result: ISBN 0849393612