Sweetener: Isomalt

Isomalt is a sugar substitute made from sucrose, commonly known as table sugar. It is produced through a multi-step process that involves enzymatic conversion of sucrose to an isomaltulose intermediate, followed by hydrogenation to yield isomalt. This process results in a mixture of two disaccharides, primarily.

Manufacturers add isomalt to foods as a bulk sweetener, providing sweetness with fewer calories than sugar. It is often used in sugar-free candies, chewing gum, baked goods, and desserts because it is less likely to cause tooth decay and has a lower impact on blood sugar levels compared to sucrose. Its properties also make it suitable for hard-boiled candies and coatings.

Isomalt is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a sweetener. It is poorly absorbed by the body, which can lead to a laxative effect in large amounts. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated isomalt and established an acceptable daily intake, though no numeric limit is specified. Evidence does not suggest significant health concerns at typical consumption levels.