Isomalt is a disaccharide polyol produced by enzymatic conversion of sucrose to isomaltulose, followed by catalytic hydrogenation. The resulting mixture of gluco-mannitol and gluco-sorbitol delivers mild sweetness and excellent technological functionality.
In confectionery manufacturing, isomalt is prized for its extremely low hygroscopicity, which allows sugar-free hard candies, lollipops, and decorative sugar art to maintain their shape and clarity in humid conditions. It has a very low glycemic index and does not promote tooth decay.
We supply isomalt in standard and fine granulations, with technical support for formulation in hard-boiled candies, compressed tablets, chocolate, and baked goods.
