SLIBO Supply High Quality Isomalt Powder Food Grade Isomalt CAS NO 64519-82-0

 Isomalt

What is Isomalt?   

Isomaltitol, also known as paraginitol or longevity sugar, is a sweetener composed of α-D-glucopyranosyl-1,6-sorbitol (GPS) and α-D-glucopyranosyl-1,1-mannitol (GPM) in approximately equal proportions. Their molecular formulas are C12H24O11 and C12H24O11·2H2O, respectively, with relative molecular masses of 344.32 and 380.32. It is typically a white crystalline solid with no odor, possessing a sweetness 50%–60% that of sucrose and a calorific value 50% that of sucrose. It exhibits low hygroscopicity, good thermal stability, and does not decompose upon heating. It is stable to acids and alkalis, is not easily utilized by various microorganisms, is not easily hydrolyzed by acids and enzymes, does not produce a browning reaction, and does not develop a burnt taste.

Feature

Effective Prevention of Tooth Decay and Maintenance of Oral Health:Cariogenic bacteria in the mouth (such as Streptococcus mutans) cannot utilize isomaltitol to produce acid, thus preventing enamel erosion.

Blood Sugar Regulation and Slow-Release Energy: Isomaltitol hydrolyzes and is absorbed slowly, preventing drastic fluctuations in postprandial blood sugar and insulin levels. Its extremely low glycemic index makes it suitable for diabetics and those controlling their blood sugar. The stable and sustained energy it provides helps maintain a stable physical condition.

Low Calorie and Weight Management Support:With only half the caloric value of sucrose, it significantly reduces the calorie content of food while providing sweetness, helping to control total energy intake and making it an ideal choice for developing low-sugar, low-calorie foods.

Stable Physicochemical Properties and Processing-Friendly: Isomaltitol exhibits excellent thermal stability and low hygroscopicity, and is chemically stable, resisting Maillard browning. These properties make it ideal for high-temperature processing in various foods such as hard candy, baked goods, and chocolate.

Applications

Sugar-free confectionery and baked goods: Widely used in the production of hard candy, soft candy, chocolate, and coated tartare, providing a pure sweetness without sticking to teeth. In baked goods such as bread and pastries, it can replace sucrose in a 1:1 ratio; if the browning is too light, the baking temperature can be appropriately increased.

Beverage and dairy product applications: Used as a sweetener in flavored milk, flavored fermented milk, frozen drinks, solid beverages, and formulated wines, used in appropriate amounts as needed for production.

Pharmaceutical and health food excipients: Used as a tableting excipient in the pharmaceutical industry, stabilizing active ingredients such as lactate dehydrogenase during freeze-drying. Used as a core sweetener in diabetic foods and anti-caries health products.

Other food processing fields: Can be used in jams, canned fruits, preserved fruits, whole grain products, and condiments, masking unpleasant aftertastes of certain high-intensity sweeteners and providing synergistic sweetening effects.

Product Parameters

For some products that require special packaging during transportation, we will carry out more delicate packaging. For example, retinal needs to be stored at -20 °C, so we choose cold chain transportation during transportation; deoxyarbutin will change color during transportation, so we will Vacuum packing of deoxyarbutin