Isothermalt

Isothermalt is a brand name for a sweetener produced from isomalt. Isomalt is a sugar substitute derived from sugar beets. It is a disaccharide alcohol, meaning it is made from two sugar molecules that have been hydrogenated. Isothermalt is commonly used in the food industry as a bulking agent and a sugar replacer. It has a slightly less sweet taste than sucrose (table sugar) and is often blended with other sweeteners to achieve a desired sweetness level.

One of the key properties of isothermalt is its low hygroscopicity, meaning it absorbs very little moisture from the air. This makes it ideal for use in products where moisture retention can be a problem, such as hard candies and confectionery coatings. It also has a high resistance to crystallization, which contributes to a smooth texture in sugar-free products. Furthermore, isothermalt is non-cariogenic, meaning it does not contribute to tooth decay, making it a popular choice for sugar-free and "tooth-friendly" confections. Its caloric value is approximately half that of sugar.

Isothermalt is manufactured through a two-step process. First, sucrose is enzymatically rearranged to form a mixture of isomaltulose. Second, this isomaltulose is hydrogenated to produce isomalt, which is then marketed under the brand name Isothermalt. It is widely recognized as safe by regulatory bodies worldwide and is used in a variety of food applications including sugar-free candies, chocolates, baked goods, and chewing gum.