Because isomaltotoalcohol has characteristics, it is suitable for products produced with ordinary production equipment. And isomaltotosol has a pure taste like sucrose, no bad taste and odor, can have synergistic effect with strong sweeteners and hide the bad taste and odor of the latter, low hygroscopic, high stability, low energy, non-caries, etc., so it is a perfect sugar substitute. At present, isomaltotosol has been widely used in the production of all kinds of food: hard candy, gum, chocolate, jelly, refreshing drinks, ice cream, baking products and tablet pressing, etc.
1. Hard candy
Because isomaltol has small water absorption, the production of stamping, filled, bonded or cast hard sugar will not stick together, nor is it easy to cold flow. The products can be packaged in bulk, without heat sealing and packaging one by one, which can greatly reduce the cost, and can make the product have a longer price period.
2. Candy clothes
The characteristic of small water absorption of isomaltosol is also widely used in this field.160-200 Powder isomaltosol can extend the shelf life of the candy after use on the candy coating, making the candy easier to package, thus reducing the production cost.
3. Gum gum and tablet pressing tablets
Isomaltosol has little solubility, which is crystalline in chewing gum and tablet, and is very close to sucrose in taste characteristics, with mild sweetness and little negative dissolved heat, which can fully show the flavor of candy, and the sweet taste lasts longer than that of other products.
4. The chocolate
Isomaltotosol has little negative solubility and pure taste, which can be comparable to sucrose, so it can be used as an ideal raw material for producing diabetes patients, afraid of obesity or low-calorie type chocolate.
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CAS accession number: 64519-82-0
Chemical equation: C12H24O11
Molecular Weight: 344.31g/mol
Structural formula:

Synonyms: baranol; longevity sugar; issugar; Isomalt; Isomaltitol
apparent | White powder |
Isomaltosol (GPS + GPM), w /% | 97.0-102.0 |
Sorbitol + mannitol content (as dry base), w /% | 2.0 |
Reduced sugar (in glucose), w /% | ≤ 0.3 |
loss on drying,w/% | 7.0 |
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