Isomalt

• 6-O- α -D-glucopyranosyl -D-glucitol (GPS)
• 1-O- α -D -glucopyranosyl -D-mannitol (GPM )
• E 953

Colorless and odorless solid

Fixed

Slightly soluble in water

Template: Infobox chemical / molecular formula search available

Isomalt (E 953 ) is a mixture of two sugar alcohols, which is used as a sugar substitute.

Description and Composition

Isomalt is obtained from sucrose in a two-step process. First sucrose is enzymatically converted to the disaccharide 6 - O - α - Isomaltulose ( also called palatinose ) is transferred. This is then hydrogenated over Raney nickel to the target product. In this process produces an equimolar mixture of the two diastereomers of 6-O- α -D-glucopyranosyl -D-glucitol (GPS, isomaltitol ) and 1- O- α -D-glucopyranosyl -D-mannitol (GPM). GPS is available as anhydrate, GPM dihydrate. Commercial isomalt must each 43-57 % GPS and GPM. The two sugar alcohols can be separated by fractional crystallization.

Properties

The product is a white, crystalline substance melts at 142 ° C. The melting point is below the melting points of the two components with 166 ° C to 168 ° C for GPS and GPM, and a result of the formation of a eutectic. The product is not hygroscopic. The solubility in water at 25 ° C is about 27.3 g / g solution and increases with the temperature sharply.

Isomalt has 0.45 times sweeter based on a 10 % sucrose solution. It tastes pure sweet and amplified in other foods the species-typical taste.

Use

In the food manufacturing isomalt replaced the sucrose ( sugar) in a ratio of 1:1, and differs materially from sweeteners that give a product only sweetness. Isomalt gives the product but also the corresponding body and gives the product texture. Isomalt is used in various sugar-free and / or reduced calorie confectionery and food products such as candies, chewing gum, chocolate, baked goods, desserts and ice cream.

Nutritional aspects

Isomalt has an energy content of about 2 kcal / g ( 8.4 kJ / g), in the EU the set of all sugar substitutes value of 2.4 kcal / g (10 kJ / g) is specified. Isomalt is tooth friendly and shows little effect on blood glucose and insulin levels, that is suitable with its glycemic index of 2 (± 1) for diabetics. It tastes like sugar, even though it has only half of the sweetness.

Tolerance

Isomalt belongs to the group of indigestible carbohydrates. This rain in the digestion of the bowels and counteract the constipation opposite - excessive consumption may therefore, as, for example, plums, have a laxative effect.

Health issues

The Joint Expert Committee on Food Additives (JECFA ) of the World Health Organization ( WHO) has evaluated and noted that no quantity-based restriction is necessary ( corresponds to the " ADI not specified" ) the safety of isomalt. This isomalt was placed in the safest category of food ingredients. In addition, isomalt by regulatory agencies has been assessed and approved in over 70 countries, including by the U.S. Food and Drug Administration (FDA).