Isomalt CAS 64519-82-0
Isomalt CAS 64519-82-0
Effect and Function
As a sweetener: So far, the most common use of isomaltitol is as an additive in "sugar free" candies, cough suppressants, and other commercial foods. Its sweetness is similar to natural sugar, but there is no need to worry about blood sugar and calorie issues. Of course, it's not that this substitute has no calories at all, but only half of the sugar. As a result, it cannot be used for zero calorie products. Since it does not cause tooth decay like sugar, many toothpastes also use it to improve their taste. Although it cannot be baked or reacted like sugar, other non sugar sweeteners such as sucralose are sometimes mixed with isomaltitol to produce a sweet taste similar to sugar. For example, it does not dissolve quickly, its appearance or taste is also different, and some products specifically designed for baking are actually quite bitter in form. This compound is often processed into granules using chemicals such as potassium acetylaminosulfonate, so it can give off a bad taste when ingested alone.
Used as a preservative: This substance can also extend the shelf life and is sometimes used for breakfast cereals, cookies, baked bread, and pancakes. It has a tendency to stabilize other ingredients, prevent mold and spoilage, and keep dry food fresh and crispy for a longer period of time.
Aesthetic use: Many chefs and professional food decorators also use isomaltulose to beautify food. For example, it is commonly used to make cakes and food molds. Its advantages are moisture resistance and easy shaping.
Effect and Function
As a sweetener: So far, the most common use of isomaltitol is as an additive in "sugar free" candies, cough suppressants, and other commercial foods. Its sweetness is similar to natural sugar, but there is no need to worry about blood sugar and calorie issues. Of course, it's not that this substitute has no calories at all, but only half of the sugar. As a result, it cannot be used for zero calorie products. Since it does not cause tooth decay like sugar, many toothpastes also use it to improve their taste. Although it cannot be baked or reacted like sugar, other non sugar sweeteners such as sucralose are sometimes mixed with isomaltitol to produce a sweet taste similar to sugar. For example, it does not dissolve quickly, its appearance or taste is also different, and some products specifically designed for baking are actually quite bitter in form. This compound is often processed into granules using chemicals such as potassium acetylaminosulfonate, so it can give off a bad taste when ingested alone.
Used as a preservative: This substance can also extend the shelf life and is sometimes used for breakfast cereals, cookies, baked bread, and pancakes. It has a tendency to stabilize other ingredients, prevent mold and spoilage, and keep dry food fresh and crispy for a longer period of time.
Aesthetic use: Many chefs and professional food decorators also use isomaltulose to beautify food. For example, it is commonly used to make cakes and food molds. Its advantages are moisture resistance and easy shaping.
