Isomalt powder is a sugar substitute widely used in the food industry. It is a low-calorie sweetener that has gained popularity due to its unique physical properties and suitability for various food applications.
This article aims to provide an overview of the composition and physical properties of Isomalt powder, with a focus on its chemistry.
Composition of Isomalt Powder
Isomalt powder is a sugar alcohol derived from sucrose, a disaccharide composed of glucose and fructose. Isomalt powder is produced by enzymatic modification of sucrose, which involves breaking down the sucrose molecule into its component monosaccharides and then rearranging them to form the isomalt molecule.
Physical Properties of Isomalt Powder
Isomalt powder has several unique physical properties that make it suitable for various food applications. It is an odorless white crystalline powder with a slightly sweet taste. Isomalt powder is highly soluble in water and has a low hygroscopicity, meaning it does not absorb moisture from the air. It has a low melting point. It exhibits glass transition behaviour when heated, which can be moulded into various shapes.
Chemistry of Isomalt Powder
The chemical structure of isomalt powder consists of two disaccharides: isomaltoseand palatinose.
Isomaltose is a disaccharide composed of two glucose molecules, while palatinose is a disaccharide composed of glucose and fructose.
Isomalt powder has several unique chemical properties that suit various food applications. It is resistant to fermentation by oral bacteria, meaning it does not contribute to tooth decay.
It has a low glycemic index, meaning it does not cause a rapid increase in blood glucose levels. It is also heat-resistant, making it suitable for high-temperature food processing applications.
Isomalt powder is a sugar substitute that has gained popularity due to its unique physical and chemical properties. It is a low-calorie sweetener suitable for various food applications, including confectionery, baked goods, and frozen desserts.
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Citations:
- Maciejewska, D., & Pszczola, K. (2017). Isomalt: Properties, production, and applications-A review. Critical reviews in food science and nutrition, 57(8), 1782-1791.
- Ross, M., Smith, S., & Cohen, S. (2013). Isomalt: A review of a versatile sugar replacer. Comprehensive Reviews in Food Science and Food Safety, 12(3), 296-308.
- Maugeri, A., & Milani, J. (2013). Isomalt: A palatable and versatile sugar substitute. International journal of food properties, 16(5), 1025-1041.
