Isomalt Sweetness Provide Energy for Biscuits and Cakes, Diabetes Friendly

• Customization: Available
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Nutrient Composition: Mineral
• Resource: Natural
• The content of active substances: ＞90%
• MW: 342.296
• Aw: 0.75
• Sweetness: 45% to 50% of The Sweetness of Sucrose
• Psa: 189.53
• Logp: -5.3972
• Transport Package: Plastic Drum
• Specification: crystal
• Trademark: SDBLCY
• Origin: China
• HS Code: 1702909090
• Production Capacity: 10000 T

Product Description

Isomalt is obtained by hydrogenation, refining (decolorization, dissociation, vacuum concentration), and drying with isomaltulose as raw material.
The sweetness is about half that of sucrose, and the sweetness is pure and sweet.
The sugar alcohol that feels closest to sucrose;
Very low moisture absorption, almost no moisture absorption;
Negative heat of dissolution, -39.4KJ, no cooling sensation;
The caloric value is half that of sucrose, 2.0 Kcal/g;
The solubility is about 1/2 of sucrose, but with the increase of temperature, the solubility is close to sucrose;
Stable to acid heat;
No Maillard reaction, reduce caramelization;
The sweetness is pure and natural, and it works in combination with other sweeteners to mask its undesirable taste.
1 Does not cause a rise in blood sugar
The body's own digestive enzymes are extremely difficult to use isomalt, hydrolysis rate
It is slower than sucrose, absorbs much more slowly than sucrose, and does not cause fluctuations in blood sugar levels, so it does not cause a rise in blood sugar.
The GI value of isomalt is between 2~12, and the blood sugar responds after consumption
Flat, the elevation is much lower than that of glucose.
2 High tolerability
The human body has a large tolerance to isomalt, and 50g per day will not cause gastrointestinal discomfort, so it has been reviewed and approved by the FAO/WHO Joint Expert Committee on Food Additives, and the daily intake of isomalt can be exempted.

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