{"id":1266,"date":"2026-07-22T10:29:43","date_gmt":"2026-07-22T06:59:43","guid":{"rendered":"https:\/\/shirinsalamat.com\/what-is-isomalt\/"},"modified":"2026-08-01T09:27:17","modified_gmt":"2026-08-01T05:57:17","slug":"what-is-isomalt","status":"publish","type":"post","link":"https:\/\/shirinsalamat.com\/en\/what-is-isomalt\/","title":{"rendered":"What Is Isomalt?"},"content":{"rendered":"<section class=\"l-section wpb_row height_small\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_flex valign_top type_default stacking_default\"><\/div><\/div><\/section><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><\/div><\/div><\/div><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><\/div><\/div><img loading=\"lazy\" decoding=\"async\" class=\"text_image wp-image-1251 alignright\" src=\"https:\/\/shirinsalamat.com\/wp-content\/uploads\/2026\/07\/What-is-isomalt-300x169.png\" alt=\"What is isomalt?\" width=\"460\" height=\"259\" srcset=\"https:\/\/shirinsalamat.com\/wp-content\/uploads\/2026\/07\/What-is-isomalt-300x169.png 300w, https:\/\/shirinsalamat.com\/wp-content\/uploads\/2026\/07\/What-is-isomalt-1024x576.png 1024w, https:\/\/shirinsalamat.com\/wp-content\/uploads\/2026\/07\/What-is-isomalt.png 1672w\" sizes=\"auto, (max-width: 460px) 100vw, 460px\" \/><\/p>\n<p style=\"text-align: justify;\">The growing demand for <a href=\"https:\/\/shirinsalamat.com\/en\/products\/\">low-sugar and sugar-free products<\/a> has encouraged food manufacturers to use ingredients that not only provide sweetness but can also perform some of the functional and bulking roles of sugar.<\/p>\n<p style=\"text-align: justify;\"><strong>Isomalt<\/strong> is a well-known sugar substitute commonly used in the production of candies, chocolates, chewing gum, pharmaceutical products, and diet foods. In this article, we explain what isomalt is, how it differs from sugar, and which factors should be considered when using it in product formulation.<\/p>\n<h2 style=\"text-align: justify;\">What Is Isomalt?<\/h2>\n<p style=\"text-align: justify;\">Isomalt is a type of polyol, also known as a sugar alcohol, produced from <a href=\"https:\/\/shirinsalamat.com\/en\/isomaltulose\/\">isomaltulose<\/a>. During its production process, isomaltulose undergoes hydrogenation. The final product mainly consists of the following two compounds:<\/p>\n<ul style=\"text-align: justify;\">\n<li>Glucopyranosyl sorbitol or GPS<\/li>\n<li>Glucopyranosyl mannitol or GPM<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">Under international food standards, isomalt is identified by the number <strong>INS 953<\/strong>. In the European Union, it is known as <strong>E953<\/strong>. The specifications for this ingredient are also provided in the monographs published by the Joint FAO\/WHO Expert Committee on Food Additives, known as JECFA.<\/p>\n<blockquote><p><strong>Important note:<\/strong> Isomalt should not be confused with isomaltulose. Isomaltulose is a digestible carbohydrate that is absorbed more slowly, whereas isomalt is a polyol produced through the hydrogenation of isomaltulose.<\/p><\/blockquote>\n<h2 style=\"text-align: justify;\">What Is the Difference Between Isomalt and Sugar?<\/h2>\n<p style=\"text-align: justify;\">Although isomalt can perform some of the functions of sugar in food products, the properties of these two ingredients are not identical.<\/p>\n<figure class=\"wp-block-table\" style=\"text-align: justify;\">\n<table>\n<thead>\n<tr>\n<th>Property<\/th>\n<th>Isomalt<\/th>\n<th>Sugar or Sucrose<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Compound category<\/td>\n<td>Polyol or sugar alcohol<\/td>\n<td>Disaccharide<\/td>\n<\/tr>\n<tr>\n<td>Sweetness intensity<\/td>\n<td>Approximately half as sweet as sugar<\/td>\n<td>Reference standard<\/td>\n<\/tr>\n<tr>\n<td>Energy<\/td>\n<td>Lower than sugar<\/td>\n<td>Higher<\/td>\n<\/tr>\n<tr>\n<td>Blood glucose response<\/td>\n<td>Generally lower<\/td>\n<td>More rapid increase<\/td>\n<\/tr>\n<tr>\n<td>Effect on tooth decay<\/td>\n<td>Lower<\/td>\n<td>Cariogenic<\/td>\n<\/tr>\n<tr>\n<td>Moisture absorption<\/td>\n<td>Low<\/td>\n<td>Higher<\/td>\n<\/tr>\n<tr>\n<td>Heat stability<\/td>\n<td>Suitable<\/td>\n<td>Can caramelize and undergo browning<\/td>\n<\/tr>\n<tr>\n<td>Possibility of digestive effects<\/td>\n<td>Possible when consumed in large amounts<\/td>\n<td>Generally lower<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<p style=\"text-align: justify;\">Isomalt is less sweet than sugar. Therefore, if the objective is to achieve a sweetness level similar to sugar, it may be necessary to combine it with <a href=\"https:\/\/shirinsalamat.com\/en\/introduction-to-sweeteners\/\">another sweetener<\/a>. This decision should be based on the product type, desired texture, labeling regulations, and formulation trials.<\/p>\n<h2 style=\"text-align: justify;\">The Most Important Properties and Benefits of Isomalt<\/h2>\n<h3 style=\"text-align: justify;\">1. Lower Glycemic Response<\/h3>\n<p style=\"text-align: justify;\">Isomalt is absorbed more slowly and to a lesser extent in the digestive system than ordinary sugar. Therefore, replacing sugar with isomalt can help reduce the post-consumption blood glucose response of a product.<\/p>\n<p style=\"text-align: justify;\">However, the presence of isomalt alone does not mean that the final product is suitable for all <a href=\"https:\/\/shirinsalamat.com\/en\/what-is-diabetes\/\">people with diabetes<\/a>. The serving size, other carbohydrates in the product, and the individual condition of the consumer must also be considered.<\/p>\n<h3 style=\"text-align: justify;\">2. Lower Energy Than Sugar<\/h3>\n<p style=\"text-align: justify;\">Polyols generally provide less energy than sugar. Using isomalt can help manufacturers develop products with reduced energy content. However, claims such as \u201clow-calorie\u201d or \u201cdiet\u201d should only be used after evaluating the product\u2019s complete composition and the applicable regulations in the target market.<\/p>\n<h3 style=\"text-align: justify;\">3. Supporting the Production of Tooth-Friendly Products<\/h3>\n<p style=\"text-align: justify;\">Oral bacteria do not ferment isomalt in the same way they ferment sucrose. As a result, replacing fermentable sugars with isomalt can help reduce acid production in dental plaque.<\/p>\n<p style=\"text-align: justify;\">Before making claims such as \u201ctooth-friendly,\u201d manufacturers should evaluate the complete formulation of the final product and review the labeling regulations of the destination country.<\/p>\n<h3 style=\"text-align: justify;\">4. Low Moisture Absorption<\/h3>\n<p style=\"text-align: justify;\">One of the important characteristics of isomalt is its relatively low hygroscopicity. This property can help maintain the appearance and texture of products such as hard candies, sugar decorations, coatings, and certain confectionery products.<\/p>\n<p style=\"text-align: justify;\">However, packaging conditions, storage temperature, and environmental humidity still affect the stability of the final product.<\/p>\n<h3 style=\"text-align: justify;\">5. Suitable Heat Stability<\/h3>\n<p style=\"text-align: justify;\">Isomalt has suitable stability in many thermal processes used by the food industry and has less tendency to brown than sugar. This property is particularly valuable in products where maintaining color or transparency is important.<\/p>\n<p style=\"text-align: justify;\">Nevertheless, processing temperature, heating time, and the presence of other ingredients should be evaluated through pilot-scale testing.<\/p>\n<h2 style=\"text-align: justify;\">Applications of Isomalt in Different Industries<\/h2>\n<h3 style=\"text-align: justify;\">Applications of Isomalt in Confectionery and Chocolate Products<\/h3>\n<p style=\"text-align: justify;\">Isomalt is used in the production of the following products:<\/p>\n<ul style=\"text-align: justify;\">\n<li>Hard and sugar-free candies<\/li>\n<li>Chocolate and chocolate coatings<\/li>\n<li>Toffee and chewy confectionery products<\/li>\n<li>Chewing gum<\/li>\n<li>Transparent confectionery decorations<\/li>\n<li>Tablet coatings and drag\u00e9es<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">The low hygroscopicity and suitable stability of isomalt can help maintain the texture and appearance of these products.<\/p>\n<h3 style=\"text-align: justify;\">Applications of Isomalt in Bakery Products<\/h3>\n<p style=\"text-align: justify;\">Isomalt can be used in cakes, biscuits, and certain bakery products. However, it cannot necessarily replace sugar at a one-to-one ratio without requiring other changes to the formulation.<\/p>\n<p style=\"text-align: justify;\">Its lower sweetness intensity and different browning behavior may affect the color, flavor, volume, and texture of the final product.<\/p>\n<h3 style=\"text-align: justify;\">Applications of Isomalt in the Pharmaceutical Industry<\/h3>\n<p style=\"text-align: justify;\">Isomalt can be used as a sweetener, bulking agent, or excipient in products such as lozenges, supplements, and certain syrups. Selecting the appropriate grade and ensuring compliance with pharmaceutical requirements are essential for these applications.<\/p>\n<h3 style=\"text-align: justify;\">Applications of Isomalt in Cosmetic and Personal Care Products<\/h3>\n<p style=\"text-align: justify;\">Some of the physical properties of isomalt make it suitable for use in personal care and oral care formulations. The type and purity of the raw material should be selected according to its intended final application.<\/p>\n<h2 style=\"text-align: justify;\">Important Formulation Considerations When Using Isomalt<\/h2>\n<p style=\"text-align: justify;\">Replacing sugar with isomalt involves more than simply adjusting the sweetness level. Sugar also affects product volume, texture, color, water activity, freezing point, and shelf life.<\/p>\n<p style=\"text-align: justify;\">The following factors should be evaluated when using isomalt:<\/p>\n<ul style=\"text-align: justify;\">\n<li>Expected sweetness intensity<\/li>\n<li>Solubility at the processing temperature<\/li>\n<li>Total solids content<\/li>\n<li>Texture and mouthfeel<\/li>\n<li>Moisture level and water activity<\/li>\n<li>Final product color<\/li>\n<li>Compatibility with flavoring ingredients<\/li>\n<li>Packaging type<\/li>\n<li>Storage conditions<\/li>\n<li>Labeling regulations in the target market<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">For products that require greater sweetness, isomalt can be combined with other sweeteners. The appropriate ratio should be determined through technical and sensory evaluations.<\/p>\n<h2 style=\"text-align: justify;\">Does Isomalt Have Side Effects?<\/h2>\n<p style=\"text-align: justify;\">A portion of consumed isomalt is not absorbed in the small intestine and reaches the large intestine. Therefore, consuming large quantities may cause bloating, abdominal discomfort, or a laxative effect in some individuals.<\/p>\n<p style=\"text-align: justify;\">Individual tolerance depends on personal conditions and the amount consumed. In the European Union, products containing more than 10 percent added polyols must carry a warning indicating that excessive consumption may produce laxative effects.<\/p>\n<p style=\"text-align: justify;\">Manufacturers should consider the recommended serving size, intended consumer group, and regulations of the destination country when designing the product and its label.<\/p>\n<h2 style=\"text-align: justify;\">Is Isomalt Suitable for People With Diabetes?<\/h2>\n<p style=\"text-align: justify;\">Isomalt generally produces a lower blood glucose response than sugar and can be used in the formulation of products with reduced sugar content.<\/p>\n<p style=\"text-align: justify;\">However, the claim \u201csuitable for people with diabetes\u201d should not be used solely because a product contains isomalt. The complete product formulation, carbohydrate content, serving size, and the consumer\u2019s individual condition are also important.<\/p>\n<p style=\"text-align: justify;\">People with diabetes should consume these products according to their dietary plan and the recommendations of a physician or qualified nutrition specialist.<\/p>\n<h2 style=\"text-align: justify;\">Is Isomalt a Calorie-Free Sugar?<\/h2>\n<p style=\"text-align: justify;\">No. Isomalt is not calorie-free, but it provides less energy than sugar. Its sweetness intensity is also lower than that of sucrose.<\/p>\n<p style=\"text-align: justify;\">Terms such as \u201csugar-free,\u201d \u201cno added sugar,\u201d and \u201clow-calorie\u201d have different legal meanings and should only be used according to the final product formulation and the applicable standards in the target market.<\/p>\n<h2 style=\"text-align: justify;\">Conclusion<\/h2>\n<p style=\"text-align: justify;\">Isomalt is a bulking polyol and sugar substitute used in the food and pharmaceutical industries because of its lower glycemic response, low hygroscopicity, and suitable heat stability.<\/p>\n<p style=\"text-align: justify;\">However, successful use of isomalt requires careful formulation evaluation. Its lower sweetness intensity, different solubility, and potential digestive effects when consumed in large quantities are among the factors that should be considered during product development.<\/p>\n<p style=\"text-align: justify;\">For more information, visit the <a href=\"https:\/\/shirinsalamat.com\/en\/isomalt\/\">Shirin Salamat Isomalt product page<\/a>. To request technical information, a product sample, or place an order, you can also contact the <a href=\"https:\/\/shirinsalamat.com\/en\/contact-us\/\">Shirin Salamat technical team<\/a>.<\/p>\n<h2 style=\"text-align: justify;\">Frequently Asked Questions About Isomalt<\/h2>\n<h3 style=\"text-align: justify;\">What Is Isomalt Made From?<\/h3>\n<p style=\"text-align: justify;\">Isomalt is produced through the hydrogenation of isomaltulose and mainly consists of GPS and GPM compounds.<\/p>\n<h3 style=\"text-align: justify;\">How Sweet Is Isomalt?<\/h3>\n<p style=\"text-align: justify;\">Isomalt is generally about half as sweet as sugar. Therefore, it may be combined with other sweeteners to achieve the desired sweetness level.<\/p>\n<h3 style=\"text-align: justify;\">Is Isomalt Calorie-Free?<\/h3>\n<p style=\"text-align: justify;\">No. Isomalt provides energy, but its energy value is lower than that of ordinary sugar.<\/p>\n<h3 style=\"text-align: justify;\">Can Isomalt Directly Replace Sugar?<\/h3>\n<p style=\"text-align: justify;\">Isomalt can be used as a bulk sugar substitute in certain products. However, sweetness, texture, solubility, and processing conditions usually need to be adjusted.<\/p>\n<h3 style=\"text-align: justify;\">Can Excessive Isomalt Consumption Cause Side Effects?<\/h3>\n<p style=\"text-align: justify;\">Consuming large amounts of isomalt and other polyols may cause bloating, digestive discomfort, or a laxative effect in some individuals.<\/p>\n<h2 style=\"text-align: justify;\">References<\/h2>\n<ul>\n<li style=\"text-align: justify;\"><a href=\"https:\/\/www.fao.org\/food\/food-safety-quality\/scientific-advice\/jecfa\/jecfa-additives\/detail\/en\/c\/287\/\" target=\"_blank\" rel=\"noopener noreferrer\">Official FAO\/JECFA Monograph on Isomalt<\/a><\/li>\n<li style=\"text-align: justify;\"><a href=\"https:\/\/www.fao.org\/docrep\/pdf\/011\/i0345e\/i0345e.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">FAO\/JECFA Technical Specifications for Isomalt<\/a><\/li>\n<li style=\"text-align: justify;\"><a href=\"https:\/\/www.efsa.europa.eu\/en\/press\/news\/110728\" target=\"_blank\" rel=\"noopener noreferrer\">EFSA Evaluation of Sugar Replacers<\/a><\/li>\n<li style=\"text-align: justify;\"><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/16197583\/\" target=\"_blank\" rel=\"noopener noreferrer\">Study on the Gastrointestinal Tolerance of Isomalt<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The growing demand for low-sugar and sugar-free products has encouraged food manufacturers to use ingredients that not only provide sweetness but can also perform some of the functional and bulking roles of sugar. Isomalt is a well-known sugar substitute commonly used in the production of candies, chocolates, chewing gum, pharmaceutical products, and diet foods. In&#8230;<\/p>\n","protected":false},"author":2,"featured_media":1253,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-1266","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles-en"],"_links":{"self":[{"href":"https:\/\/shirinsalamat.com\/en\/wp-json\/wp\/v2\/posts\/1266","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shirinsalamat.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shirinsalamat.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shirinsalamat.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/shirinsalamat.com\/en\/wp-json\/wp\/v2\/comments?post=1266"}],"version-history":[{"count":2,"href":"https:\/\/shirinsalamat.com\/en\/wp-json\/wp\/v2\/posts\/1266\/revisions"}],"predecessor-version":[{"id":1269,"href":"https:\/\/shirinsalamat.com\/en\/wp-json\/wp\/v2\/posts\/1266\/revisions\/1269"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shirinsalamat.com\/en\/wp-json\/wp\/v2\/media\/1253"}],"wp:attachment":[{"href":"https:\/\/shirinsalamat.com\/en\/wp-json\/wp\/v2\/media?parent=1266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shirinsalamat.com\/en\/wp-json\/wp\/v2\/categories?post=1266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shirinsalamat.com\/en\/wp-json\/wp\/v2\/tags?post=1266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}