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Isomalt is a sugar substitute, a type of sugar alcohol, used primarily for its sugar-like physical properties. It has only a small impact on blood sugar levels and does not promote tooth decay. It has 2 kilocalories/g, half the calories of sugars. However, like most sugar alcohols (with the exception of erythritol), it carries a risk of gastric distress, including flatulence and diarrhoea, when consumed in large quantities. Therefore, isomalt is advised to not be consumed in quantities larger than about 50 g per day for adults and 25 g for children. Isomalt may prove upsetting to the stomach because the body treats it as adietary fiber instead of as a simple carbohydrate. Therefore, like most fibers, it can increase bowel movements, passing through the bowel in virtually undigested form. As with other dietary fibers, regular consumption of isomalt might eventually lead one to become desensitized to it, decreasing the risk of stomach upset. Isomalt is typically blended with a high-intensity sweetener such as sucralose, so that the mixture has approximately the sweetness of sugar.
Isomalt is a disaccharide composed of the two sugars glucose and mannitol. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect (positive heat of solution), lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is unusual in that it is a natural sugar alcohol that is produced from beets. An interesting use of isomalt is found in the product DiabetiSweet, a sugar substitute sold for baking use and composed of a blend of isomalt andacesulfame potassium, but it has a bitter taste (due to the acesulfame potassium) and lacks the caramelising properties of sugar.
Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Norway, Iran and the Netherlands. (note: List of countries is not exhaustive).
Isomalt can be used in sugar sculpture and is preferred by some because it will not crystallise as quickly as sugar.