Wholesale Isomalt Imo Low-Calorie Bulk Sweetener for Food Industry

• 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.
 

 

• In nutrition, isomaltulose is a source of food energy, providing the same amount of energy as sucrose. Like sucrose, isomaltulose provides sweetness to foods, but isomaltulose is only about half as sweet as sucrose. In food preparation and processing, both isomaltulose and sucrose have similar characteristics allowing recipes that use sucrose able to use isomaltulose instead or together.

   

  Isomaltulose is used in foods, drinks and health products owing to several of its properties. It is used in foods and beverages, where it provides a natural sucrose-like sweetness profile with a sweetening power about half that of sucrose, and no aftertaste.It has very low moisture absorption (hygroscopy), giving it free-flowing properties in instant powders, which because of their low risk of lumping can easily be used in drinks and other instant products. It is highly stable during processing, including acidic conditions and environments where bacteria might grow. In sports beverages, for instance, isotonicity (osmotic pressure equal to that of fluids in the body) can be maintained during storage over the beverage's shelf-life.

  Isomaltulose finds application in baked goods, pastry glazings and icings, breakfast cereals, cereal bars, dairy produce, sugar confectionery (e.g. chocolates, jellies, chewy confections and chewing or bubble gum), frozen desserts, fruit-juice beverages, malt beverages, sports beverages, energy drinks, instant drinks, and special and clinical nutrition feeds.

  Isomaltulose in permitted for use in foods and drinks in many regions worldwide. For example, it is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration,^[48] is approved as a novel food by the European Commission, and in Japan has the status FOSHU (food for specific health use).