Caballero B. (ed.) Encyclopaedia of Food Science, Food Technology and Nutrition. Ten-Volume Set

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irradiation reduces the risk from such high level con-

cerns as bacteria and chemical residues may become

more important than fears about irradiation itself.

0063 Another factor shaping public opinion has been

increasing opposition among communities to the

siting of irradiation plants within their area. This

opposition is usually based on exaggerated fears of

the transport of radioactive material to the plant or of

possible accidents involving environmental contam-

ination.

Market Trials

0064 Between 1984 and 1990, about 40 market trials of 17

irradiated foods were conducted in 13 countries

(Table 3). In some trials, food technologies or govern-

ment officials were available to explain the process

and its potential benefits. Sometimes, both irradiated

and nonirradiated products were available for com-

parison.

0065 All of these trials have shown that most people

expressed no objection to, or actually preferred, the

quality of the irradiated product, and would buy such

products again. These results have been borne out

when irradiated food goes on retail sale. Irradiated

chicken and fruit has been available in small retail

outlets in the USA since the mid-1990s. The irradi-

ated food has sold well, and there has been no signifi-

cant consumer resistance, although some individual

consumers may have chosen not to purchase.

0066 The marked difference between attitudes revealed

in surveys of general opinion and the experience from

market trials or retail sale of irradiated food indicates

that food irradiation gains wide acceptance only

when irradiated products are available for consumers

to sample.

0067 A few trials or surveys have considered the extra

cost of irradiated food. Cost is not a major barrier,

with many consumers willing to pay extra for obvious

improvements in quality. This willingness is depend-

ent on the type of benefit, the cost of food (a basic or

luxury item) and the socioeconomic status of the

potential purchaser.

Summary – The Irradiated Food

Dichotomy

0068Many national authorities are convinced of the safety

and benefits of irradiated foods and have approved

the process for some specific foods. The public have

remained inherently suspicious, however, and oppos-

ition is generally reinforced by debates involving op-

ponents and proponents of the process over issues

such as safety and labeling.

0069Favorable responses to irradiated products are

elicited if consumers are provided with the products

to sample and compare, and if information is available

simultaneously. However, little irradiated food is actu-

ally available. The food trade remains cautious, fearing

adverse consumer reaction and the potential question-

ing of why existing products need to be irradiated.

0070Few companies wish to be first to market a product

that, despite all its technical advantages, continues to

tbl0003Table 3 Examples of market trials of irradiated foods

Food Quantity used in

trial (tonnes)

Date Country (district)

Potatoes 82.3 1988 Cuba (Havana)

800 1984 Pakistan (Peshawar)

8 1987–88 Poland (Proznan)

8.2 1984–89 China (Shanghai,

Hengshan)

Onion 55 1985–88 Argentina (Buenos

Aires, Bahia Blanca)

85 1984–88 Bangladesh (Dacca,

Chittagong)

1250 1984–89 China (Shanghai,

Tientsin)

16.2 1988 Cuba (Havana)

16 1986–89 Parkistan (Peshawar)

7 1984–86 Philippines (Davao,

Manila)

6.5 1986–88 Poland (Poznan,

Warsaw)

800 1986–87 Thailand (Bangkok)

Dried fish 11.5 1985–90 Bangladesh (Dacca,

Chittagong)

1.4 1986–89 Indonesia (Jakarta)

Strawberry 13 1987–88 France (Lyon)

1 1989 Germany (Leipzig)

Mango 2 1986 USA (Miami)

Apple 500 1984–88 China (Shanghai,

Tientsin)

0.3 1988 USA (Missouri)

Data obtained from information held by the International Consultative

Group on Food Irradiation, IAEA, Vienna, from which a complete listing

may be obtained.

tbl0002 Table 2 Consumer perceptions in the USA of potential health

hazards from food

Serious

concern

Some

concern

Slight

concern

hazard

Unsure

Contaminated

by bacteria

77 17 5 1 1

Residues such

as pesticides

66 23 7 2 2

Antibiotics/

hormones

42 35 13 4 6

Food handling

in supermarkets

41 39 16 3 1

Irradiation 29 26 11 8 27

Nitrites 24 41 13 5 17

Additives/

preservatives

20 50 21 7 2

Adapted from Opinion Research,Trends, Consumer Attitudes and the

Supermarket (1996). Washington, DC: Food Marketing Institute.

3400 IRRADIATION OF FOODS/Legal and Consumer Aspects

generate controversy. However, as concerns increase

about the safety and security of the food supply and

about the effects of chemical treatments, the situation

may change. Growth in the volumes of irradiated

foods available may be slow for some time yet, but

eventually, the process should take its place as one of

the key treatments available to the food industry.

See also: Consumer Protection Legislation in the UK;

Food Safety; Hazard Analysis Critical Control Point;

Irradiation of Foods: Basic Principles; Applications;

Processing Technology; Legal and Consumer Aspects;

Legislation: History; International Standards; Additives;

Contaminants and Adulterants; Codex; Quality

Assurance and Quality Control; Radioactivity in Food

Further Reading

Anonymous (1991) Code of Good Irradiation Practice for

insect disinfestation of cereal grains. In: International

Consultative Group on Food Irradiation Document

No. 3. Vienna: International Atomic Energy Agency.

Bruhn CM (1995) Consumer attitudes and market response

to irradiated food. Journal of Food Science 58(2):

175–181.

Bruhn CM, Sommer R and Schutz HG (1986) Effect of an

educational pamphlet and posters on attitudes toward

food irradiation. Journal of Industrial Irradiation Tech-

nology 41: 1–20.

Consumers’ Association (1990) Food Irradiation: The Con-

sumer’s View. London: Consumers’ Association.

Engel RE, Derr DE, Englejohn DE and Keppler HM (1990)

Regulatory view of the radiation processing of food.

Radiation Physics and Chemistry 35(1–3): 232–235.

Food and Agriculture Organization (1984a) Codex General

Standard for Irradiated Foods (CODEX STAN 106-

1983) Codex Alimentarius, vol. XV. Rome: Food and

Agriculture Organization of the United Nations.

Food and Agriculture Organization (1984b) Codex Recom-

mended International Code of Practice for the Oper-

ation of Radiation Facilities Used for the Treatment of

Foods (CAC/RCP 19-1979, Rev 1). Codex Alimentar-

ius, vol. XV. Rome: Food and Agriculture Organization

of the United Nations.

Food and Agriculture Organization (1997) Codex Re-

commended International Code of Practice –

General Principles of Food Hygiene (CAC/RCP 1-

1969, Rev 3-1997). Codex Alimentarius. Rome: Food

and Agriculture Organization of the United Nations.

Satin M (1993) Food Irradiation: A Guidebook. Lancaster,

PA: Technomic.

World Health Organization (1989) Food Irradiation: A

Technique for Preserving and Improving the Safety of

Food. Geneva: World Health Organization.

Irritable Bowel Syndrome See Inflammatory Bowel Disease

ISOMALT

K McNutt, Consumer Magazines Digest, Santa Cruz,

CA, USA

A Sentko, Sentko Consult GmbH, Bu

hlertal, Germany

Background

0001 Isomalt is a sugar-free sweetening ingredient. It is a

suitable ingredient for candies, cookies, cough drops,

and other products that require the volume and texture

properties of sugar, as well as sweetness. Because the

same amount of isomalt is used in sugar-free products

made with isomalt, as would be used if products were

sweetened with sugar, isomalt-containing products

have the same appearance and texture as those made

with sugar.

0002Isomalt belongs to the category of carbohydrates

known chemically as polyols or sugar alcohols. The

term ‘sugar replacers,’ which more descriptively ex-

plains their usage, is now used by many food tech-

nologists and nutritionists for this group of sweeteners

when communicating with people who are not famil-

iar with chemical nomenclature. The consumer bene-

fits of isomalt include:

0003Its energy value is at most 2 kcal g

1

, rather than

4 kcal g

1

, as for sugars.

0004It does not promote dental caries.

0005It does not significantly increase blood glucose or

insulin levels.

ISOMALT 3401

Synthesis and Structure

0006 Development of isomalt began when a patent was

issued in 1957 for a process in which Protaminobac-

ter rubrum transformed sucrose into the reducing dis-

accharide 6-O-a-d-glucopyranosyl-d-fructose, which

is chemically named isomaltulose.

0007 Isomalt is produced as shown in Figures 1 and 2.

First, sucrose (2-O-a-d-glucopyranosyl-b-d-fructo-

furanosyl) is enzymatically rearranged into an

intermediary product, the more stable isomaltulose

(6-O-a-d-glucopyranosyl-d-fructose), which is a

reducing disaccharide. Then, isomaltulose is hydro-

genated with hydrogen and a metal catalyst. The

result is isomalt, a mixture of the isomers 1-O-a-d-

glucopyranosyl-d-mannitol dihydrate (1,1-GPM)

and 6-O-a-d-glucopyranosyl-d-sorbitol (1,6-GPS).

Technical Properties

0008 Isomalt is an odorless, white, crystalline, and low-

hygroscopic substance. Isomalt tastes like sugar, but

it is less sweet. In a 10% solution, its sweetening

power is 50–60% that of sucrose. Although it has less

sweetening power, it has a similar sweetness profile.

0009 One of the advantages of using isomalt is that it can

be combined with intense sweeteners to achieve vari-

ous sweetness profiles, thus optimizing sweetness

without masking flavor, which is a limitation of

some other sweeteners. Furthermore, isomalt blends

well with many flavors, including fruity, menthol,

and minty. Isomalt’s negative heat of solution

(39.4 kJ kg

1

) results in a cooling effect lower than

all other sugar replacers. Therefore, products such as

isomalt-containing chocolates have no unpleasant

cooling effect in the mouth.

0010Standard isomalt has a solubility of 24 g per 100 g

of solution at 20



C, increasing at higher tempera-

tures. Based on its sorption isotherm, an index of

raw material hygroscopicity, isomalt is a very stable

ingredient. It absorbs virtually no water up to a rela-

tive humidity of 85% at 25



0011Isomalt and its two isomers are very stable to acidic

and enzymatic hydrolysis. Since isomalt’s disacchar-

ide bond cannot be easily cleaved, it does not provide

a substrate for most microorganisms associated with

food. As is true for all polyols, isomalt is nonredu-

cing, and therefore does not react with amino or

peptide groups. Therefore, no browning reaction

occurs during boiling, baking, or extrusion.

0012Synergistic effects in sweetening power occur when

isomalt is combined with other volume-providing

sweeteners such as maltitol syrup, xylitol, mannitol,

or sorbitol. Because isomalt is less sweet than sugar,

it is often used in combination with intense sweet-

eners such as aspartame or acesulfame-K. Isomalt

gives products texture, volume, and mild sweetness.

The intense sweetener brings the level of sweetness

up to what would occur if sugar were used. Synergis-

tic effects, similar to those occurring with other

volume-providing sweeteners, are observed when iso-

malt is used in combination with intense sweeteners.

An additional advantage of such combination usage is

that isomalt tends to mask the bitter aftertaste of

some intense sweeteners.

Sucrose

(α

-β

)

HOCH

OH H

HHHO

Isomaltulose

(α

-6)

−

fig0001 Figure 1 Production of isomaltose by enzymatic transglucosidation.

Isomaltulose

Isomalt

−

fig0002 Figure 2 Production of isomalt by hydrogenation.

3402 ISOMALT

Consumer Benefits

0013 Isomalt offers benefits that fit health-oriented lifestyles,

contemporary weight management guidelines, and the

functional foods or nutraceuticals product category.

0014 The current focus of health professionals regarding

obesity prevention and weight maintenance is to help

people set reasonable weight goals, rather than

striving for a defined ideal weight. People are encour-

aged to develop moderate but regular exercise

patterns and to consume a variety of healthful

foods. Although no foods should be considered for-

bidden, the total diet should have a caloric content

appropriate for one’s energy expenditure. In this con-

text, isomalt expands food-choice options for the

growing number of people who are willing to make

moderate, but not extreme, lifestyle changes and im-

provements in their diet. Because of its lower calorie

value and other health benefits, isomalt is an ideal

ingredient of products for consumers who will adopt

healthier eating patterns, as long as foods still taste

good and as long as they can still occasionally enjoy

desserts, candy, and other sweetened foods.

0015 Another consumer benefit arises from the fact that

isomalt is frequently used as an ingredient for many

products consumed as snacks or between meals,

rather than eaten with other foods. Therefore, it is

useful for people who wish to consume sweetened

foods without increasing their cariogenic risk or ele-

vating blood glucose and insulin levels.

0016 Isomalt’s benefits extend beyond the health arena.

Many consumers already factor into their product-

choice decisions their concerns about environmental

waste. This consumer expectation will, no doubt,

become increasingly important as it relates to pack-

aging. Since isomalt absorbs very little water, prod-

ucts made with it tend not to be sticky. Therefore,

small items such as candies can be put into a package

without each being wrapped separately, an appealing

attribute for the growing market of environmentally

conscious consumers.

Physiological Properties

0017 The stability of the disaccharide bond between GPM

and GPS explains many of the physiological properties

of isomalt. From the beginning of the gastrointestinal

tract to the end, this enzymatic stability is the key to

understanding isomalt’s health benefits (see Table 1)

0018The reason isomalt does not promote dental caries

is that oral bacteria cannot readily break its disac-

charide bonds and therefore cannot convert it into

decay-causing acids.

0019Isomalt’s lower caloric value is mainly due to the

fact that intestinal enzymes are not able to hydro-

lyze its disaccharide bond easily. It is only partially

digested and absorbed from the small intestine into

the blood, and therefore only partially metabolized.

0020The low-glycemic benefit of isomalt occurs because

of its partial digestion and slow absorption.

0021The possible gastrointestinal effects of isomalt also

result from its incomplete absorption.

0022Isomalt’s more stable structure also contributes to

its usefulness in a large variety of products.(See

Product Applications Section.)

Lower Caloric Value

0023Based on scientific studies evaluated by the Feder-

ation of American Societies for Experimental Biology,

an energy value of 2 kcal g

1

is used for isomalt for

food labeling purposes in the USA. This value is also

accepted for food labeling purposes in Canada and

other countries where an individual approach to

energy values based on scientific evidence is used.

The European Union labeling regulation administra-

tively prescribes an average unitary energy value for

isomalt and all sugar replacers of 2.4 kcal g

1

0024Determining the exact amount of food energy that

actually becomes available to body cells is more diffi-

cult for low-digestibility carbohydrates such as sugar

replacers and high-fiber foods than for totally digest-

ible carbohydrates. The energy actually available for

body functions depends on:

0025the amount of a food digested and absorbed across

the intestine wall into the blood;

0026how the absorbed products of a food component

are metabolized by the body; and

0027whether intestinal bacteria use, for their own

energy needs, food components that are not

digested or absorbed.

tbl0001 Table 1 Isomalt’s stable bond explains its health benefits

because of isomalt’s more stable bond. . . Therefore, isomalt . . .

Mouth Isomalt is not broken down by oral bacteria. ! ...does not cause tooth decay.

Small intestine Isomalt is only partially and slowly digested. ! ...provides 50% less kilocalories.

! ... does not raise blood glucose and insulin levels.

Large intestine Non-absorbed isomalt can pull water into the intestines

and can be metabolized by some colonic bacteria.

! ...Eating excessive amounts may cause more gas and

looser stools in sensitive people.

ISOMALT 3403

0028 Although isomalt is only partially digested and,

therefore, only partially metabolized, the nonab-

sorbed portion may be used as an energy source for

normal colonic bacteria, and some of the end prod-

ucts of this metabolism may be absorbed and con-

verted into biological energy.

0029 Several methods, each with certain advantages and

disadvantages, have been utilized to determine the

energy value of isomalt. The types of studies include

body composition of laboratory animals, indirect

calorimetry in human subjects, gastrointestinal ab-

sorption research, and studies of the effects on blood

glucose, insulin levels, and other metabolic pa-

rameters.

Lower Dental Caries Risk

0030 Isomalt is used in many sugar-free products that are

frequently consumed between meals such as candies,

chewing gum, throat lozenges, and cough drops. This

usage increases the importance of its noncariogenic

property. A recent review of studies in laboratory

animals and humans, using several different tech-

niques to test the cariogenic potential of isomalt,

concluded, ‘The evidence shows clearly that isomalt

has a low acidogenicity and a low cariogenic poten-

tial according to criteria established within the dental

profession.’

0031 Isomalt does not promote dental caries, because:

0032 It cannot be fermented by most oral bacteria. Con-

sequently, little or no acid is produced from isomalt

metabolism within plaque. The critical pH, 5.7, at

which demineralization occurs, is not reached after

isomalt ingestion.

0033It is not used for polyglucan synthesis, and there-

fore, it reduces plaque formation.

0034Consumption of isomalt-containing products helps

remineralize early caries lesions.

0035Considerable research has been conducted

regarding the noncariogenicity of isomalt. The types

of studies include in-vivo pH studies, in-vitro animal

studies, and in-vitro acid-production studies.

0036Isomalt solutions alone and a large number of iso-

malt-containing sugar-free confectionery products

have been tested extensively by an in-vivo pH telem-

etry test developed at the University of Zurich. This

methodology measures pH changes in interdental

plaque and in intraoral fluid after consumption of

sugar replacer-containing solutions and sugar re-

placer-containing food products. The rationale on

which it is founded is that the more acidic the envir-

onment on the tooth surface, the greater the chance

for enamel demineralization and caries formation.

Figure 3 shows the details of this procedure.

0037Imfeld studied the cariogenicity of several confec-

tionery products prepared with isomalt versus similar

sucrose-containing products. Isomalt-based choc-

olate did not cause interdental or intraoral pH levels

to drop below 6.0. The sucrose-based chocolate,

however, resulted in acid production below the crit-

ical level at which tooth decay occurs.

Sucking phase/

Rinsing phase

Sucking phase/

Rinsing phase

ositive control

079 26

59 minutes

35 5 55

Neutralization Neutralization NeutralizationTest phase Test phase/

positive control

Isomalt Sugar

Isomalt

Sugar

3 minutes' chewing of a

paraffin chewing gum

Critical pH: 5,7

fig0003 Figure 3 Comparison of oral pH changes after isomalt versus after sucrose using pH telemetry.

3404 ISOMALT

0038 In 1996, the US Food and Drug Administration

(FDA) published a regulation that allows, under

specific circumstances, the use of a ‘health claim’

based on the association between polyols (includ-

ing isomalt) and the nonpromotion of dental caries.

A nonpromotion of dental caries statement is used

for food labeling in many other countries. In Switzer-

land and several other countries, confectionery

products that meet criteria similar to those of the

US FDA may use the claim ‘tooth-friendly.’ Manufac-

turers of products that pass the pH telemetry test

may advertise foods as ‘safe for teeth’ and may print

on those products’ packaging a logo showing a

Happy Tooth, shielded by an umbrella, as shown in

Figure 4.

0039 The question of adaptation has been addressed in

several studies. The combined results of this research

suggest that feeding isomalt to rats does not stimulate

the proliferation of those strains that have the ability

to ferment isomalt.

0040 Isomalt and other sugar replacers can reverse the

initial stages of dental caries, because, owing to their

sweet taste, sugar replacers stimulate saliva flow rate

and change its composition. Stimulated saliva is an

important remineralization agent, because it causes

an increase in pH and in salivary calcium concentra-

tion, while decreasing inorganic phosphate concen-

tration.

Low Glycemic Response

0041 Isomalt availability has significantly increased the

quality and variety of good-tasting, sugar-free prod-

ucts that do not elevate blood glucose and insulin

levels. This expansion of low-glycemic response

options is especially important for cough drops, throat

lozenges, and candies that are usually not consumed

at meals, along with foods that contain protein, fat,

and complex carbohydrates.

0042Numerous studies in diabetic and nondiabetic sub-

jects have been conducted on the effect of isomalt

alone and of isomalt in comparison with other sweet-

eners. This research shows that, after ingestion of

isomalt, blood glucose and insulin values do not differ

significantly from baseline levels.

0043Two physiological reasons explain isomalt’s lower

glycemic response. First, isomalt is only partially

digested and therefore only absorbed to a limited

degree in the small intestine. Second, the portion that

is absorbed is absorbed slowly, thus resulting in a

small increase in blood glucose and insulin levels.

0044In one study, using nondiabetic subjects who had

fasted overnight 43 people were given 50 g of isomalt

and seven people were given 100 g. No significant

increase in blood glucose was observed during the

2 h after ingestion. In a double-blind cross-over

study, 10 healthy young men of normal weight were

given comparable amounts of sucrose and isomalt.

Blood glucose and insulin showed a marked increase

after 30 g of sucrose, whereas after isomalt, these

parameters did not change appreciably from the base-

line. The differences between isomalt and sucrose

responses were highly significant (see Figure 5).

0045In a randomized cross-over study with 24 Type II

diabetics who had fasted for 12 h, subjects were given

isomalt or glucose and then blood samples were col-

lected over the next 3 h. In contrast to glucose, after

ingestion of isomalt, the blood glucose and insulin

curves were not significantly different from those for

fasting levels. Petzhold and coworkers confirmed

these findings in a comparably designed study. In

addition, they found no increase in C-peptides after

isomalt, whereas a significant increase occurred after

glucose.

0046In order to evaluate the long-term effects of iso-

malt, Pometta et al. conducted a randomized con-

trolled study with two groups, each composed of 12

Type II diabetics who consumed their usual diet for

a period of 3 months. The experimental subjects

received 24 g of isomalt daily, offered throughout

the day. No significant differences were found be-

tween the two groups, either in metabolic parameters

(fasting and postprandial blood glucose, hemoglobin

A1C, total cholesterol, high-density-lipoprotein chol-

esterol, triglycerides, phospholipids) or in liver and

kidney function tests. In another cross-over study, 60

insulin-dependent children with Type I diabetes were

treated for 6 weeks either with a standard diet or with

a diet with the daily addition of 20 g of isomalt. This

daily dosage level had no effect on insulin require-

ment, frequency of hypoglycemia, or frequency of

glucosuria.

fig0004 Figure 4 The Happy Tooth logo issued by Tooth-Friendly

Sweets International.

ISOMALT 3405

Gastrointestinal Response

0047 Isomalt, as well as all sugar replacers, are low-

digestibility carbohydrates, as are high-fiber foods,

beans, prunes, cabbage, and dried fruits. Any food

that contains a relatively large amount of low-

digestibility carbohydrates is, as the term ‘low digest-

ibility’ indicates, only partially (or not at all)

absorbed in the upper part of the gastrointestinal

(GI) tract. Nonabsorbed carbohydrates create an os-

motic effect, pulling water into the intestine, which

may sometimes in some people result in softer or

more watery stools. In the lower part of the GI

tract, the nonabsorbed portion of such foods is

partially or completely fermented by normal colonic

bacteria. During fermentation, some bacteria change

low-digestibility carbohydrates into short-chain fatty

acids and gases, which can cause flatulence.

0048 Most people can eat fairly large amounts of foods

containing low-digestibility carbohydrates without

feeling uncomfortable. Others know from experience

that, because such foods may cause an unpleasant GI

response, they should limit their consumption to

smaller portions. Very few, but some, people are so

sensitive to low-digestibility carbohydrates that even

small amounts cause discomfort.

0049 Setting an absolute level below which an individual

can be assured of never having a GI response is im-

possible, because so many variables affect how each

person’s body handles low-digestibility carbohy-

drates. The effect depends on whether the carbohy-

drate is consumed as a food or a beverage, whether it

is eaten as part of a meal or on an empty stomach, and

whether the total amount is ingested all at once or

spread over the day in small portions. The same

person may have no response to a particular food on

one day but may be sensitive to it on another day.

Usually, the few people who might otherwise be sen-

sitive to a low-digestibility carbohydrate food, adapt

after a few days if they start with small portions and

gradually increase their total consumption.

0050A GI study of nonadapted US children given 15, 25,

and 35 g, eaten at one sitting, showed no statistically

significant difference between isomalt and sucrose. In

an adult study, intake up to 48 g, eaten throughout

the day over a 12-week period, showed that amounts

of isomalt up to that level were well tolerated.

0051To increase consumer awareness of this physio-

logical aspect of sugar replacers, food legislation in

some countries requires a statement on the label of

products such as ‘Excessive consumption may have a

laxative effect.’

Safety Evaluation

0052The safety of isomalt was evaluated by the Joint

Expert Committee on Food Additives (JECFA) of

the WHO/FAO. In 1986, JECFA decided that it was

not necessary to lay down a numerical acceptable

daily intake, and therefore, an acceptable daily intake

of ‘not specified’ was allocated. The most recent

Codex Specification for isomalt was published in

1996. A number of national authorities have evalu-

ated isomalt’s safety during their approval process,

and isomalt is now marketed in more than 80 coun-

tries worldwide.

Product Applications

0053A decade ago, sugar-free products, other than soft

drinks and tabletop sweeteners, were consumed

almost exclusively by people who avoided sugar

0 0 30 60 90 120 150 180 210 240 270 300 330 380

−0.8−6

−0.2

0.4

0.1

30 60 90 120 150

Minutes after treatment

Serum insulin levels

Sucrose

Isomalt

Minutes after treatment

180

IRI (µU/ml)

Glucose (mmol/l)

Blood glucose levels

210 240 300 380

fig0005 Figure 5 Comparison of serum insulin and blood glucose levels after oral isomalt versus after oral sucrose.

3406 ISOMALT

because they had diabetes. People who were not med-

ically required to avoid sugar rarely purchased sugar-

free products, because the taste was not sufficiently

comparable with those sweetened with sugar. How-

ever, the isomalt-containing products available today

taste so good that they are marketed to the growing

number of people who simply want more healthful

diets, as long as they do not have to sacrifice the

pleasure of eating.

0054 Isomalt has been used as a product ingredient in

Europe and Asia since the early 1980s and in the USA

since 1990. It is currently used in more than 80

countries worldwide in a wide range of confectionery,

chocolate, baked goods, pharmaceutical, and func-

tional products, including hard candies, lollipops,

chewing gum, breath mints, cough drops, throat

lozenges, chocolates, fudge, cookies, and wafers.

0055 Several variants of isomalt are available. Standard

isomalt ST is offered in different particle sizes,

depending on the intended application. Isomalt GS

is used in products that require optimum solubility

such as coated products; this form also allows low

process temperatures. Isomalt LM has a low-moisture

content and is designed for premium no-added-sugar

chocolate applications using standard processing and

standard conching temperatures. Isomalt DC pro-

vides good compressibility, flowability, hardness,

and stability for direct compressed tablets.

0056 A wide range of deposited, stamped, or filled sugar-

free sweets can be produced with isomalt. Existing

processing equipment can be used for all applications,

and usually, only minor formula and process param-

eter modifications are needed. The production is simi-

lar to that of candies based on sucrose/corn syrup,

and only minor changes in parameters and processing

are required. In either batch or continuous process

production, differences from sucrose/corn syrup that

must be taken into consideration include a lower

solubility, higher boiling point, lower viscosity of

the melt, and higher specific heat capacity.

0057 Because of its low hygroscopicity, isomalt-based

hard candies can be packed in flip-top carton boxes

without secondary wrapping. When the water con-

tent in the finished product is below 2%, hard candies

with a very good shelf-life are obtained. Pan-coated

products also have a good shelf-life. All types of

centers can be panned with isomalt. Depending on

the consistency, however, it may be necessary to

pregum centers to build up the coating over the

smooth surface.

0058 Because isomalt-containing pharmaceutical prod-

ucts, such as cough drops, have a very low moisture

absorption, oxidation or hydration of active ingredi-

ents is reduced, and shelf-life is extended. Isomalt’s

minimal hygroscopicity makes it an especially useful

ingredient when hydrolysis-proof ingredients are

involved. Furthermore, isomalt’s lower solubility

allows a slower release of active ingredients when a

pharmaceutical hard-candy-like product is sucked.

See also: Carbohydrates: Classification and Properties;

Digestion, Absorption, and Metabolism; Dental Disease:

Role of Diet; Diabetes Mellitus: Treatment and

Management; Energy: Measurement of Food Energy;

Flavor (Flavour) Compounds: Structures and

Characteristics; Functional Foods; Glucose: Glucose

Tolerance and the Glycemic (Glycaemic) Index; Sugar

Alcohols