 Fischer projections of 1,6-GPS (left) and 1,1-GPM (right) | |
| Names | |
|---|---|
| IUPAC name (2ξ)-6-O-α-D-Glucopyranosyl-D-arabino-hexitol | |
| Identifiers | |
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3D model (JSmol) |
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| ChEBI |
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| ChEMBL |
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| ChemSpider | |
| ECHA InfoCard | 100.122.870 |
| E number | E953(glazing agents, ...) |
| UNII |
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| Properties | |
| C12H24O11 | |
| Molar mass | 344.313 g·mol−1 |
| Hazards | |
| NFPA 704 (fire diamond) | |
Except where otherwise noted, data are given for materials in theirstandard state (at 25 °C [77 °F], 100 kPa). | |
Isomalt is asugar substitute, a mixture of the twodisaccharide alcohols 1,6-GPS and 1,1-GPM. It is used primarily for itssugar-like physical properties. It has little to no impact onblood sugar levels, and does not stimulate the release ofinsulin.[1] It also does not promotetooth decay and is considered to betooth-friendly. Its energy value is 2 kcal per gram, half that of sugars.[2] It is less sweet than sugar, but can be blended with high-intensity sweeteners such assucralose to create a mixture with the same sweetness assucrose (‘sugar’).
Like most sugar alcohols (including the chemically similarmaltitol), isomalt carries a risk ofintestinal distress when consumed in large quantities (above about 20–30 g (1 oz) per day).[1] Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in thesmall intestine, and whenpolyols pass into thelarge intestine, they can cause osmotically induceddiarrhea[3] and stimulate thegut flora, causingflatulence.[1] As with dietary fibers, regular consumption of isomalt can lead to desensitization, decreasing the risk of intestinal upset.[1]
Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, theEuropean Union, and other countries.
Isomalt is anequimolar mixture of twodiastereomericdisaccharides: 1-O-α-D-glucopyranosido-D-mannitol (1,1-GPM) and 6-O-α-D-glucopyranosido-D-sorbitol (1,6-GPS). Each of these is composed of two sugars:glucose andmannitol in the case of 1,1-GPM and glucose andsorbitol (also known as glucitol) in the case of 1,6-GPS.Completehydrolysis of isomalt yields glucose (50%), sorbitol (25%), and mannitol (25%).[1]
Isomalt is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect (positiveheat of solution[4]), lower than many other sugar alcohols, in particular,xylitol anderythritol.
Isomalt is manufactured in a two-stage process in whichsucrose (typically derived frombeet sugar) is first transformed intoisomaltulose using the bacterial enzymeisomaltulose synthase. The isomaltulose is thenhydrogenated using aRaney nickel catalyst, producing 1,1-GPM and 1,6-GPS. The product consists of a mixture ofanhydrous anddihydrated 1,1-GPM and anhydrous 1,6-GPS.[5]
About 100,000 tons were produced in 2012.[5]
Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resistscrystallization much better than the standard combinations ofsucrose andcorn syrup. It is used insugar sculpture for the same reason.[6]
Isomalt can also be used as aplasticizer for highmethoxylpectin films. It reduces the rigidity of the edible film by increasing free volume within the structure of the film. Additionally isomalt also reduces the water vapour permeability of the film, thus increasing the quality of the film as it reduces respiration rate, moisture migration, and loss of volatile compounds.[7]
In 2023 it was reported that isomalt, when mixed withcellulose orsawdust, can be used as a moldable, recyclable and biodegradable material that's stronger thanPVC andPET. It dissolves upon contact with water but can be protected from water with a layer ofshellac andcellulose acetate.[8]
Media related toIsomalt at Wikimedia Commons
